Ingredients
1 cup canned pumpkin
1 cup plus
2 Tbsp. granulated sugar, divided
1/2 cup packed brown sugar
4 egg whites, divided
1/2 cup fat-free milk
1/4 cup canola oil
2 cups flour
2-1/2 tsp. Baking Powder
2 tsp. pumpkin pie spice
1/4 tsp. salt
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
Directions
HEAT oven to 350ºF.
MIX pumpkin, 1 cup granulated sugar, brown sugar, 3 egg whites, milk and oil in large bowl. Add flour, baking powder, spice and salt; stir just until moistened. Beat Neufchatel cheese, remaining granulated sugar and remaining egg white with whisk until well blended.
SPOON half of pumpkin batter into greased 9x5-inch nonstick loaf pan; cover with layers of Neufchatel mixture and remaining pumpkin batter.
BAKE 1 hour to 1 hour 5 min. or until toothpick inserted in center comes out clean. Loosen bread from sides of pan; cool in pan 10 min. Remove bread from pan to wire rack; cool completely.
Source: My Friend Kathy :)
Showing posts with label Deserts. Show all posts
Showing posts with label Deserts. Show all posts
Tuesday, September 1, 2009
Banana-Rum Ice Cream with Bananas Foster Sauce and Toasted Pecans
Servings: 8
Ingredients:
1/2 cup chopped pecans
Ice Cream:
1 cup cold milk
2 cups cold whipping cream
2 large eggs, lightly beaten
1 cup packed light brown sugar
2 very ripe bananas, mashed
1 tablespoon pure vanilla extract
2 tablespoons dark rum
1 teaspoon fresh lime juice
small dash salt
Sauce:
1/2 cup unsalted butter
1 tsp ground cinnamon
2 cups light brown sugar
1/2 cup dark rum
1/4 cup banana liqueur
6 ripe but still firm bananas, sliced in rounds
Garnishes:
Fresh mint sprigs
Fresh sweetened whipped cream (optional)
Directions:
Place pecans in a medium-sized skillet over medium heat, shaking frequently and watching carefully to avoid burning. When nuts are just becoming fragrant, remove from heat and set aside.
Thoroughly combine all ice cream ingredients in a large mixing bowl. Pour into ice cream freezer canister and freeze according to manufacturer's directions. When ice cream is frozen, transfer to a covered container and place in freezer for at least one hour.
Melt butter in a large skillet over medium heat. Add next four ingredients, stirring to mix well. Cook for a few minutes until sugar has dissolved and mixture starts to thicken, then add bananas. Cook bananas, turning once, until soft. Remove from heat and allow sauce to cool slightly while placing ice cream in bowls.
Using ice cream scoop, divide ice cream between 8 dessert bowls. Ladle equal amounts of bananas foster sauce over the ice cream. Sprinkle with toasted pecans, garnish with mint leaves and serve immediately (if desired, include dollops of fresh sweetened whipped cream). Enjoy!!
Source: MixingBowl.com
Ingredients:
1/2 cup chopped pecans
Ice Cream:
1 cup cold milk
2 cups cold whipping cream
2 large eggs, lightly beaten
1 cup packed light brown sugar
2 very ripe bananas, mashed
1 tablespoon pure vanilla extract
2 tablespoons dark rum
1 teaspoon fresh lime juice
small dash salt
Sauce:
1/2 cup unsalted butter
1 tsp ground cinnamon
2 cups light brown sugar
1/2 cup dark rum
1/4 cup banana liqueur
6 ripe but still firm bananas, sliced in rounds
Garnishes:
Fresh mint sprigs
Fresh sweetened whipped cream (optional)
Directions:
Place pecans in a medium-sized skillet over medium heat, shaking frequently and watching carefully to avoid burning. When nuts are just becoming fragrant, remove from heat and set aside.
Thoroughly combine all ice cream ingredients in a large mixing bowl. Pour into ice cream freezer canister and freeze according to manufacturer's directions. When ice cream is frozen, transfer to a covered container and place in freezer for at least one hour.
Melt butter in a large skillet over medium heat. Add next four ingredients, stirring to mix well. Cook for a few minutes until sugar has dissolved and mixture starts to thicken, then add bananas. Cook bananas, turning once, until soft. Remove from heat and allow sauce to cool slightly while placing ice cream in bowls.
Using ice cream scoop, divide ice cream between 8 dessert bowls. Ladle equal amounts of bananas foster sauce over the ice cream. Sprinkle with toasted pecans, garnish with mint leaves and serve immediately (if desired, include dollops of fresh sweetened whipped cream). Enjoy!!
Source: MixingBowl.com
Butterscotch Rum Bundt Pound Cake
Servings: about 12
Prep time: 10 min
Cook time: 50-60 min
Total time: about an hour
Ingredients:
1 (11-ounce) package (1 2/3 cups) Nestle Butterscotch morsels, divided use
1 (18.25-ounce) package yellow cake mix
4 large eggs
3/4 cup sour cream
1/2 cup milk
1/2 cup dark rum
1/4 cup butter or margarine, softened
1 cup finely chopped walnuts or pecans
Glaze (recipe below)
Additional chopped nuts (optional)
Directions:
Preheat oven to 350. Grease 10-inch bundt pan.
Microwave 1 1/3 cups (reserve 1/3 cup for glaze) morsels in medium, microwave-safe bowl on medium-high (or 70%) power for 1 minute then stir. Then microwave at additional 10- to 20-second intervals, stirring until smooth; cool to room temperature.
Combine cake mix, eggs, sour cream, milk, rum, butter and melted morsels in large mixer bowl. Beat on low speed just until moistened. Beat on high speed for 2 minutes. Stir in 1 cup nuts. Pour into prepared bundt pan.
Bake for 50 to 60 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 20 minutes. Invert onto wire rack to cool completely; transfer to cake plate and pour glaze over cake; sprinkle with chopped nuts.
For Glaze:
Microwave remaining 1/3 cup morsels and 1 to 2 tablespoons milk in small, microwave-safe bowl on medium-high (or 70%) power for 30 seconds then stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool for 5 to 10 minutes.
Source: Mixingbowl.com
Prep time: 10 min
Cook time: 50-60 min
Total time: about an hour
Ingredients:
1 (11-ounce) package (1 2/3 cups) Nestle Butterscotch morsels, divided use
1 (18.25-ounce) package yellow cake mix
4 large eggs
3/4 cup sour cream
1/2 cup milk
1/2 cup dark rum
1/4 cup butter or margarine, softened
1 cup finely chopped walnuts or pecans
Glaze (recipe below)
Additional chopped nuts (optional)
Directions:
Preheat oven to 350. Grease 10-inch bundt pan.
Microwave 1 1/3 cups (reserve 1/3 cup for glaze) morsels in medium, microwave-safe bowl on medium-high (or 70%) power for 1 minute then stir. Then microwave at additional 10- to 20-second intervals, stirring until smooth; cool to room temperature.
Combine cake mix, eggs, sour cream, milk, rum, butter and melted morsels in large mixer bowl. Beat on low speed just until moistened. Beat on high speed for 2 minutes. Stir in 1 cup nuts. Pour into prepared bundt pan.
Bake for 50 to 60 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 20 minutes. Invert onto wire rack to cool completely; transfer to cake plate and pour glaze over cake; sprinkle with chopped nuts.
For Glaze:
Microwave remaining 1/3 cup morsels and 1 to 2 tablespoons milk in small, microwave-safe bowl on medium-high (or 70%) power for 30 seconds then stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool for 5 to 10 minutes.
Source: Mixingbowl.com
Tuesday, July 28, 2009
APPLE PIE FILLING FOR CANNING
4 1/2 c. sugar OR
2 c. honey
1 c. cornstarch
2 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. salt
10 c. water
2 tbsp. lemon juice
Mix with 10 cups water and cook until thick on medium heat. Add 3 tablespoons lemon juice. Fill jars with prepared apples and pour mixture over. Hot water bath for 20 minutes.
Source: Cooks.com
2 c. honey
1 c. cornstarch
2 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. salt
10 c. water
2 tbsp. lemon juice
Mix with 10 cups water and cook until thick on medium heat. Add 3 tablespoons lemon juice. Fill jars with prepared apples and pour mixture over. Hot water bath for 20 minutes.
Source: Cooks.com
DIABETIC CHOCOLATE ZUCCHINI CAKE
3/4 c. raisins
2 eggs
1 tbsp. artificial sweetener
3/4 c. oil
1 c. unsweetened applesauce
2 c. flour
1 tsp. soda
1 tsp. baking powder
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 c. sour milk or reg. skim milk
1 sq. unsweetened chocolate, melted
2 c. grated zucchini
1 tsp. any extract
Cook raisins until soft and set aside. Beat eggs until light and fluffy. Add artificial sweetener, beat until smooth, about 1 minute. Add oil and beat 2 minutes, then applesauce and beat about 2 minutes more.
Sift flour with soda, baking powder, cinnamon and nutmeg and add to mixture. Beat until stiff then add skim milk and stir until smooth. Add chocolate, zucchini and extract, stirring well after each addition. Stir in raisins. Pour into an 8x13x2 inch pan. Bake 350 degrees 25 minutes or until done.
For cookies, drop dough onto ungreased cookie sheet by spoonfuls and bake 10 minutes. Cool cake or cookies on a rack 5-10 minutes.
Source: Cooks.com
2 eggs
1 tbsp. artificial sweetener
3/4 c. oil
1 c. unsweetened applesauce
2 c. flour
1 tsp. soda
1 tsp. baking powder
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 c. sour milk or reg. skim milk
1 sq. unsweetened chocolate, melted
2 c. grated zucchini
1 tsp. any extract
Cook raisins until soft and set aside. Beat eggs until light and fluffy. Add artificial sweetener, beat until smooth, about 1 minute. Add oil and beat 2 minutes, then applesauce and beat about 2 minutes more.
Sift flour with soda, baking powder, cinnamon and nutmeg and add to mixture. Beat until stiff then add skim milk and stir until smooth. Add chocolate, zucchini and extract, stirring well after each addition. Stir in raisins. Pour into an 8x13x2 inch pan. Bake 350 degrees 25 minutes or until done.
For cookies, drop dough onto ungreased cookie sheet by spoonfuls and bake 10 minutes. Cool cake or cookies on a rack 5-10 minutes.
Source: Cooks.com
Friday, July 24, 2009
Impossibly Easy Coconut Pie
1 cup flaked or shredded coconut
3/4 cup sugar
1/2 cup Original Bisquick® mix
1/4 cup butter or margarine, softened
2 cups milk
1 1/2 teaspoons vanilla
4 eggs
1. Heat oven to 350ºF. Grease 9-inch pie plate with shortening or cooking spray.
2. In medium bowl, stir all ingredients until blended. Pour into pie plate.
3. Bake 50 to 55 minutes or until golden brown and knife inserted in the center comes out clean. Cover and refrigerate any remaining pie.
High Altitude (3500-6500 ft): No change.
Source: Bisquick.com
3/4 cup sugar
1/2 cup Original Bisquick® mix
1/4 cup butter or margarine, softened
2 cups milk
1 1/2 teaspoons vanilla
4 eggs
1. Heat oven to 350ºF. Grease 9-inch pie plate with shortening or cooking spray.
2. In medium bowl, stir all ingredients until blended. Pour into pie plate.
3. Bake 50 to 55 minutes or until golden brown and knife inserted in the center comes out clean. Cover and refrigerate any remaining pie.
High Altitude (3500-6500 ft): No change.
Source: Bisquick.com
Monday, July 13, 2009
Apple Pie Filling
12-cups sliced, peeled, cored apples treated to prevent browning (1/4-cup lemon juice and 4-cups water)
2 3/4-cups sugar
3/4-cup Clear Jel®
1 1/2-tsp cinnamon
1/2-cup lemon juice
1/2-tsp nutmeg
1 1/4-cup cold water
2 1/2-cup unsweetened apple juice
Working with 6 cups at a time blanch apple slices 1 min. in boiling water
Remove with slotted spoon and keep warm
Combine sugar, Clear Jel®, cinnamon, nutmeg, water and apple juice
Bring to a boil stirring constantly
Add lemon juice
Return to a boil and boil for 1 minute
Remove from heat; Drain and add to hot mixture
Heat, stirring until apples are heated through
Ladle hot pie filling into hot jars, leaving 1 inch head space
Remove air bubbles and adjust head space if needed by adding hot filling
Wipe rim; Screw on lids
Place jars in canner completely covered with water
Bring to a boil and process 25 minutes
Source:
2 3/4-cups sugar
3/4-cup Clear Jel®
1 1/2-tsp cinnamon
1/2-cup lemon juice
1/2-tsp nutmeg
1 1/4-cup cold water
2 1/2-cup unsweetened apple juice
Working with 6 cups at a time blanch apple slices 1 min. in boiling water
Remove with slotted spoon and keep warm
Combine sugar, Clear Jel®, cinnamon, nutmeg, water and apple juice
Bring to a boil stirring constantly
Add lemon juice
Return to a boil and boil for 1 minute
Remove from heat; Drain and add to hot mixture
Heat, stirring until apples are heated through
Ladle hot pie filling into hot jars, leaving 1 inch head space
Remove air bubbles and adjust head space if needed by adding hot filling
Wipe rim; Screw on lids
Place jars in canner completely covered with water
Bring to a boil and process 25 minutes
Source:
Olive Garden Peaches 'n' Cream Cheesecake
Sponge Cake Base:
1 egg
1/3 cup granulated sugar
1/4 teaspoon vanilla extract
1/4 cup all-purpose flour
1/4 teaspoon baking powder
1 pinch salt
2 tablespoons water
Filling:
2 pounds cream cheese, softened
1 cup granulated sugar
4 eggs
1 teaspoon all-purpose flour
1 teaspoon vanilla extract
1 cup sour cream
1/4 cup peach liqueur or peach schnapps or
reserved peach juice from the canned
or fresh peaches
2 cups canned or firm ripe fresh peach slices,
drained well
Topping:
1 pint whipping cream or equivalent
For the Base: Heat oven to 375 degrees F. Lightly grease base of 10-inch springform pan.
Beat whole egg in 1 1/2-quart bowl with mixer on high speed, 4 minutes, to a thick yellow foam. Mix in sugar on low speed until smooth. Add flour, water, vanilla extract, baking powder and salt. Mix on low speed until fully blended. Pour into springform pan, roll around until level. Bake 16 to 18 minutes on lowest oven rack. Cool to room temperature.
For the Filling: Heat oven to 325 degrees F.
Mix cream cheese, sugar, eggs and flour with electric mixer on high until smooth. Add vanilla extract, sour cream and peach flavoring and mix on medium until a smooth thick consistency is obtained. Fold in peach slices carefully - distribute evenly. Pour cheesecake filling onto cooled sponge cake base. Bake 70 minutes on lower oven rack, turn off oven, open oven door to broil position and let cake remain 40 minutes.
Cool to refrigerated temperature.
Top with fresh whipped cream or equivalent and serve. Store up to 2 days in the refrigerator.
Source: Olive Garden Website
1 egg
1/3 cup granulated sugar
1/4 teaspoon vanilla extract
1/4 cup all-purpose flour
1/4 teaspoon baking powder
1 pinch salt
2 tablespoons water
Filling:
2 pounds cream cheese, softened
1 cup granulated sugar
4 eggs
1 teaspoon all-purpose flour
1 teaspoon vanilla extract
1 cup sour cream
1/4 cup peach liqueur or peach schnapps or
reserved peach juice from the canned
or fresh peaches
2 cups canned or firm ripe fresh peach slices,
drained well
Topping:
1 pint whipping cream or equivalent
For the Base: Heat oven to 375 degrees F. Lightly grease base of 10-inch springform pan.
Beat whole egg in 1 1/2-quart bowl with mixer on high speed, 4 minutes, to a thick yellow foam. Mix in sugar on low speed until smooth. Add flour, water, vanilla extract, baking powder and salt. Mix on low speed until fully blended. Pour into springform pan, roll around until level. Bake 16 to 18 minutes on lowest oven rack. Cool to room temperature.
For the Filling: Heat oven to 325 degrees F.
Mix cream cheese, sugar, eggs and flour with electric mixer on high until smooth. Add vanilla extract, sour cream and peach flavoring and mix on medium until a smooth thick consistency is obtained. Fold in peach slices carefully - distribute evenly. Pour cheesecake filling onto cooled sponge cake base. Bake 70 minutes on lower oven rack, turn off oven, open oven door to broil position and let cake remain 40 minutes.
Cool to refrigerated temperature.
Top with fresh whipped cream or equivalent and serve. Store up to 2 days in the refrigerator.
Source: Olive Garden Website
Cracker Barrel Old Country Store Coca-Cola Cake
2 cups all-purpose flour
2 cups granulated sugar
3 tablespoons cocoa
1 cup butter or margarine
1/2 cup buttermilk
1 cup Coca-Cola
2 eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
Pinch of salt
1 1/2 cups miniature marshmallows
Heat oven to 350 degrees F. Grease and flour a 13 x 9-inch baking pan.
Combine dry ingredients in a bowl.
Heat butter, cocoa and Coca-Cola to boil and pour over the flour mixture. Mix well. Add eggs, buttermilk, vanilla extract and marshmallows and blend. The batter will be thin with marshmallows floating on top. Bake for 45 minutes.
Frosting:
1/2 cup butter or margarine
3 tablespoons cocoa
6 tablespoons Coca-Cola
1 box confectioners' sugar
1 teaspoon vanilla extract
Boil first three ingredients. Remove from the heat and blend in the sugar and vanilla extract. Spread on warm cake.
Source: Recipe Gold Mine.com
2 cups granulated sugar
3 tablespoons cocoa
1 cup butter or margarine
1/2 cup buttermilk
1 cup Coca-Cola
2 eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
Pinch of salt
1 1/2 cups miniature marshmallows
Heat oven to 350 degrees F. Grease and flour a 13 x 9-inch baking pan.
Combine dry ingredients in a bowl.
Heat butter, cocoa and Coca-Cola to boil and pour over the flour mixture. Mix well. Add eggs, buttermilk, vanilla extract and marshmallows and blend. The batter will be thin with marshmallows floating on top. Bake for 45 minutes.
Frosting:
1/2 cup butter or margarine
3 tablespoons cocoa
6 tablespoons Coca-Cola
1 box confectioners' sugar
1 teaspoon vanilla extract
Boil first three ingredients. Remove from the heat and blend in the sugar and vanilla extract. Spread on warm cake.
Source: Recipe Gold Mine.com
Cracker Barrel Apple Crisp
1 (28 ounce) jar Cracker Barrel Fried Apples
1/2 cup cold butter
1 (16 ounce) bag Kari Lee's Orchard Fresh Apple Crisp
Mix
Heat oven to 350 degrees F.
Spread apples in a buttered 8- or 9-inch pie pan.
Combine mix with cold butter.
Mix with fork until mixture looks like course crumbs.
Sprinkle topping evenly over the apples.
Bake 50 minutes or until topping is golden.
Serve warm or at room temperature with whipped cream or ice cream.
Makes 8 servings
Source: Recipe Gold Mine.com
1/2 cup cold butter
1 (16 ounce) bag Kari Lee's Orchard Fresh Apple Crisp
Mix
Heat oven to 350 degrees F.
Spread apples in a buttered 8- or 9-inch pie pan.
Combine mix with cold butter.
Mix with fork until mixture looks like course crumbs.
Sprinkle topping evenly over the apples.
Bake 50 minutes or until topping is golden.
Serve warm or at room temperature with whipped cream or ice cream.
Makes 8 servings
Source: Recipe Gold Mine.com
Cheesecake Factory Kahlua Almond Cheesecake
Crust:
1/4 cup finely chopped pecans
1/4 cup finely chopped almonds
1/4 cup finely chopped walnuts
3/4 cup graham cracker crumbs
2 tablespoons melted butter
Filling:
1 1/2 pounds cream cheese, room temperature
1 1/3 cups granulated sugar, room temperature
5 large eggs, room temperature
16 ounces sour cream, room temperature
1/4 cup flour
2 teaspoons vanilla extract
2 teaspoons lemon juice, room temperature
Crust: Mix all nuts and crumbs together with melted butter. Spread in bottom and 1 inch up sides of 9-inch springform pan that has been sprayed or coated with butter. Set aside.
Filling: These ingredients MUST be at room temperature.
Beat the cream cheese until light and fluffy. Add the sugar a little at a time and continue beating until creamy. Add the eggs, 1 at a time, beating well after each. Add the flour, vanilla extract and lemon juice and beat well. Add the sour cream and beat well. Pour mixture into pan and place in the middle of a 325 degree F preheated oven for 1 hour 15 minutes.
When time is up, turn oven off and prop open the door and leave cheesecake in oven for 1 hour.
Remove from oven and continue to cool completely before refrigerating for 24 hours.
The wait is well worth it...the flavors ripen beautifully.
Source: Recipe Gold Mine.com
1/4 cup finely chopped pecans
1/4 cup finely chopped almonds
1/4 cup finely chopped walnuts
3/4 cup graham cracker crumbs
2 tablespoons melted butter
Filling:
1 1/2 pounds cream cheese, room temperature
1 1/3 cups granulated sugar, room temperature
5 large eggs, room temperature
16 ounces sour cream, room temperature
1/4 cup flour
2 teaspoons vanilla extract
2 teaspoons lemon juice, room temperature
Crust: Mix all nuts and crumbs together with melted butter. Spread in bottom and 1 inch up sides of 9-inch springform pan that has been sprayed or coated with butter. Set aside.
Filling: These ingredients MUST be at room temperature.
Beat the cream cheese until light and fluffy. Add the sugar a little at a time and continue beating until creamy. Add the eggs, 1 at a time, beating well after each. Add the flour, vanilla extract and lemon juice and beat well. Add the sour cream and beat well. Pour mixture into pan and place in the middle of a 325 degree F preheated oven for 1 hour 15 minutes.
When time is up, turn oven off and prop open the door and leave cheesecake in oven for 1 hour.
Remove from oven and continue to cool completely before refrigerating for 24 hours.
The wait is well worth it...the flavors ripen beautifully.
Source: Recipe Gold Mine.com
Cheesecake Factory Carrot Cake Cheesecake
Cheesecake:
16 ounces cream cheese, room temperature
3/4 cup granulated sugar
1 tablespoon flour
3 eggs
2 teaspoons vanilla extract
In large bowl of electric mixer, beat together cream cheese and sugar until smooth. Beat in flour, eggs and vanilla extract until smooth. Set aside. Meanwhile prepare Carrot Cake.
Carrot Cake:
3/4 cup vegetable oil
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
Dash salt
1 (8 1/2 ounce) can crushed pineapple
packed in juice, well-drained and
juice reserved
1 cup grated carrots
1/2 cup flaked or shredded coconut
1/2 cup chopped walnuts
In large bowl, combine oil, sugar, eggs and vanilla extract, blending thoroughly. Stir in flour, baking soda, cinnamon and dash of salt, mixing well. Stir in drained pineapple, carrots, coconut and walnuts.
Spread 1 1/2 cups carrot cake batter over bottom of greased 9- or 9 1/2-inch springform pan. Drop large spoonsful of cream cheese batter over carrot cake batter; top with large spoonfuls of remaining carrot cake batter. Repeat with remaining cream cheese batter, spreading evenly with a knife. Do not marble with a knife. Bake in preheated 350 degree F oven for 50 to 65 minutes or until cake is set and cooked through. Cool to room temperature, then refrigerate.
When cake is cold, prepare Pineapple Cream Cheese Frosting.
Pineapple Cream Cheese Frosting:
2 ounces cream cheese, softened
1 tablespoon butter, softened
1 3/4 cups confectioners' sugar
1/2 teaspoon vanilla extract
1 tablespoon reserved pineapple juice
Dash of salt
In a bowl of electric mixer, combine cream cheese, butter, confectioners' sugar, vanilla extract, reserved pineapple juice and dash of salt. Beat until smooth and of spreading consistency. Frost top of cheesecake. Refrigerate 3 to 4 hours before serving.
Makes 1 (9- or 9 1/2-inch) cheesecake.
Source Recipe Gold Mine.com
16 ounces cream cheese, room temperature
3/4 cup granulated sugar
1 tablespoon flour
3 eggs
2 teaspoons vanilla extract
In large bowl of electric mixer, beat together cream cheese and sugar until smooth. Beat in flour, eggs and vanilla extract until smooth. Set aside. Meanwhile prepare Carrot Cake.
Carrot Cake:
3/4 cup vegetable oil
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
Dash salt
1 (8 1/2 ounce) can crushed pineapple
packed in juice, well-drained and
juice reserved
1 cup grated carrots
1/2 cup flaked or shredded coconut
1/2 cup chopped walnuts
In large bowl, combine oil, sugar, eggs and vanilla extract, blending thoroughly. Stir in flour, baking soda, cinnamon and dash of salt, mixing well. Stir in drained pineapple, carrots, coconut and walnuts.
Spread 1 1/2 cups carrot cake batter over bottom of greased 9- or 9 1/2-inch springform pan. Drop large spoonsful of cream cheese batter over carrot cake batter; top with large spoonfuls of remaining carrot cake batter. Repeat with remaining cream cheese batter, spreading evenly with a knife. Do not marble with a knife. Bake in preheated 350 degree F oven for 50 to 65 minutes or until cake is set and cooked through. Cool to room temperature, then refrigerate.
When cake is cold, prepare Pineapple Cream Cheese Frosting.
Pineapple Cream Cheese Frosting:
2 ounces cream cheese, softened
1 tablespoon butter, softened
1 3/4 cups confectioners' sugar
1/2 teaspoon vanilla extract
1 tablespoon reserved pineapple juice
Dash of salt
In a bowl of electric mixer, combine cream cheese, butter, confectioners' sugar, vanilla extract, reserved pineapple juice and dash of salt. Beat until smooth and of spreading consistency. Frost top of cheesecake. Refrigerate 3 to 4 hours before serving.
Makes 1 (9- or 9 1/2-inch) cheesecake.
Source Recipe Gold Mine.com
Applebee’s Walnut Blondie With Maple Butter Sauce
Dough
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1 cup flour, sifted
1/4 cup chopped walnuts (or more if desired)
1/3 cup butter or margarine (melted)
1 cup packed brown sugar
1 egg, beaten
1 tablespoon vanilla extract
1/2 cup white chocolate chips
Maple Butter Sauce
3/4 cup maple syrup ( I highly recommend using REAL maple syrup )
1/2 cup butter
3/4 cup brown sugar
1/4 cup chopped walnuts (optional)
Directions:
Dough
Preheat the oven to 350 degrees F.
Add baking powder, baking soda and salt to the already sifted flour. Then sift dry ingredients again.
Add chopped nuts and mix well. Set aside.
Add brown sugar to melted butter and mix well. Then add egg and vanilla extract. Mix well.
Add flour mixture, a little at a time, until mixed well.
Stir in white chocolate chips. Spread out dough in a 9-inch pan.
Bake for 20 to 25 minutes. Use a toothpick or fork to test if it is cooked in the center.
Serve warm with ice cream and Maple Butter Sauce.
Maple Butter Sauce
In a pan, add real maple syrup and butter, cook over low heat until butter is melted. Next, stir in brown sugar until completely dissolved. If you desire, add walnuts.
Enjoy !
Source: Recipe Gold Mine.com
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1 cup flour, sifted
1/4 cup chopped walnuts (or more if desired)
1/3 cup butter or margarine (melted)
1 cup packed brown sugar
1 egg, beaten
1 tablespoon vanilla extract
1/2 cup white chocolate chips
Maple Butter Sauce
3/4 cup maple syrup ( I highly recommend using REAL maple syrup )
1/2 cup butter
3/4 cup brown sugar
1/4 cup chopped walnuts (optional)
Directions:
Dough
Preheat the oven to 350 degrees F.
Add baking powder, baking soda and salt to the already sifted flour. Then sift dry ingredients again.
Add chopped nuts and mix well. Set aside.
Add brown sugar to melted butter and mix well. Then add egg and vanilla extract. Mix well.
Add flour mixture, a little at a time, until mixed well.
Stir in white chocolate chips. Spread out dough in a 9-inch pan.
Bake for 20 to 25 minutes. Use a toothpick or fork to test if it is cooked in the center.
Serve warm with ice cream and Maple Butter Sauce.
Maple Butter Sauce
In a pan, add real maple syrup and butter, cook over low heat until butter is melted. Next, stir in brown sugar until completely dissolved. If you desire, add walnuts.
Enjoy !
Source: Recipe Gold Mine.com
Fried Apples
6 tart apples — sliced
1 teaspoon lemon juice
1/4 cup bacon drippings
1/4 cup brown sugar
1/8 teaspoons salt
1 teaspoon cinnamon
1 dash nutmeg
In a large skillet, melt bacon drippings.
Pour apples evenly over the bottom of the skillet.
Pour lemon juice over them, then brown sugar, then salt.
Cover and cook over low heat for 15 minutes until apples are tender and juicy.
Sprinkle with cinnamon and nutmeg.
Source: Recipe Gold Mine.com
1 teaspoon lemon juice
1/4 cup bacon drippings
1/4 cup brown sugar
1/8 teaspoons salt
1 teaspoon cinnamon
1 dash nutmeg
In a large skillet, melt bacon drippings.
Pour apples evenly over the bottom of the skillet.
Pour lemon juice over them, then brown sugar, then salt.
Cover and cook over low heat for 15 minutes until apples are tender and juicy.
Sprinkle with cinnamon and nutmeg.
Source: Recipe Gold Mine.com
Bob Evans Peanut Butter Pie
1 (5 ounce) package Jell-O Instant Vanilla Pudding
2 cups cold skim or whole milk
1/2 cup whipping cream, whipped
1 1/4 cups creamy peanut butter
1 pre-baked or homemade pie shell, lightly browned
1 (8 ounce) container Cool Whip
Garnish: chocolate syrup and crushed peanuts
Whisk together pudding mix and cold milk in bowl until creamy. Add 1/2 cup whipped whipping cream, peanut butter. Whisk until completely blended. Pour into baked pie shell, cover with generous layer of Cool Whip whipped topping.
Put in freezer for 1 hour until set. Remove from freezer, drizzle with your favorite chocolate syrup and crushed peanuts.
Cover, chill 2 hours, serve.
Source: Recipie Gold Mine.com
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