Brownie Crisp

 

This is from Ronnie Woo on Food Network. Very easy to make gluten-free. Great with ice cream!

Ingredients:

• 6 tablespoon unsalted butter
• 1/4 cup chopped unsweetened chocolate
• 1/2 cup sugar
• 1/4 teaspoon vanilla extract
• 1 egg
• 1/4 teaspoon salt
• 1/4 cup flour (I used King Arthur gluten-free cup for cup)

Directions:

Preheat oven to 375-degrees. Line a 15x10 inch baking sheet with parchment paper.

Combine the butter and chocolate in a microwave-safe bowl. Microwave about 45 seconds. Stir and microwave in 15 seconds intervals if necessary.

Stir in the sugar, then vanilla and then the egg. Mix well. Add the salt and flour and mix until just smooth.

Spread the batter on prepared baking sheet using a icing spatula. You will spread fairly thin. There is a video on Food Network.

Bake for 30 minutes. I checked after 15 minutes and seemed to be done at 20 minutes for me.

Cut while brownies are still warm. Cool completely.

Printed

Date Snickers Recipe

 

• 

No bake treat that truly taste like a snickers bar... Thank you Natasha's Kitchen!

Ingredients:

• 20 Medjool dates, pitted
• 3/4 cup semisweet or milk chocolate chips or whatever chocolate bar you have hanging around
• 2/3 cup creamy natural peanut butter
• 1/2 cup peanuts, chopped

Directions:

Line a baking sheet with parchment paper. Open the dates so the sticky center is facing up. 

Arrange the dates side by side on the parchment paper to form a rough rectangle. 

Place a piece of saran on top and press the dates with a rolling pin, ensuring all spaces are filled.

Remove the saran wrap and spread the peanut butter evenly over the dates.

In a microwave safe bowl, heat the chocolate until melted. I have a mode on my microwave to melt chocolate. Stir half way through. 60-90 seconds...

Drizzle the melted chocolate over the peanut butter. Spread into an even layer.

Sprinkle chopped peanuts on top and gently press into the chocolate.

Refrigerate one hour or 30 minutes in freezer.

Once set, cut int pieces.

Printed

Peanut Butter Rice Krispies Treats

 

Yum for me. I like just about anything that has a crunch! Been known to eat for breakfast, after all it has cereal in it! crayonsandcravings.com

Ingredients:

• 4 tablespoons unsalted butter
• 1/2 cup creamy peanut butter 
• 1 10 ounce package miniature marshmallows
• 1 teaspoon vanilla
• 6 cup rice cereal
• 3 cups semi-sweet chocolate chips
• 1 teaspoon vegetable shortening or coconut oil

Directions:

Lightly butter a 9x13-inch baking pan and set aside.

In a large pot, melt the butter and peanut butter over medium low heat.

When the butter and peanut butter are smooth, add the marshmellows. Stir until completely smooth. Turn off the heat and add the vanilla.

Stir in the rice cereal until well combined. 

Gently press into prepared pan.

Place the chocolate chips and shortening in a glass bowl. Heat on 50% power, 30 seconds at a time, until melted and smooth. Stir well after each increment.

Spread melted chocolat over rice krispies and allow to sit at room temperature before cutting into bars. I placed in refrigerator to set chocolate faster.

Freezes well.

Carrot Cake Roll

 

This is from Gimme some Oven. Carrot cake is my absolute favorite dessert. This recipe has everything you love about classic carrot cake with cream cheese frosting; rolled up into this cute dessert. 

Ingredients:

• 3/4 cup flour ( I used King Arthur cup for cup gluten-free flour)
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 eggs
• 1/2 cup granulated sugar
• 2 tablespoon vegetable oil
• 1 teaspoon vanilla extract
• 2 cups shredded carrots (about 2-3 medium carrots)
• 1 batch cream cheese filling 
• 1/4 cup powdered sugar

Ingredients for Cream Cheese Filling:

• 1 cup powdered sugar, sifted
• 8 ounces cream cheese, at room temperature
• 4 tablespoons unsalted butter, at room temperature
• 1 teaspoon vanilla extract

Directions for Cake:

Preheat oven to 375-degrees.

Line a 15 x 10-inch jelly roll pan with parchment paper, leaving an extra 1-inch of parchment sticking up on both 15-inch sides of the pan; so you can easily lift the cake out after baking. Before pouring batter on to the parchment; sprinkle a bit of water on the pan, this will cause the parchment to stick to the pan.

Whisk together flour, cinnamon, ginger, nutmeg, clove, baking powder and salt until combined.

In a large mixing bowl, whisk together eggs and sugar for 1 minute until thick.

Add oil, vanilla and shredded carrots and whisk until combined. Add the flour mixture and incorporate until smooth.

Spread the batter evenly into prepared pan.

Bake for 10-13 minutes or until top of cake springs back when touched.

Carefully lift the parchment paper and cake onto a flat surface. Slowly roll the cake from short end until completely rolled up.

Transfer cake to a wire rack to cool completely.

Directions for Cream Cheese Frosting:

In a mixing bowl, combine the cream cheese and butter until creamy. 

Add vanilla extract and powdered sugar and combine until creamy.

To Assemble:

Carefully unroll the cake on a piece of waxed paper. 

Spread the Cream Cheese Frosting to 3/4-inch from borders. 

Re-roll the cake, gently peeling away the parchment paper.

Tightly wrap cake in plastic wrap and refrigerate or freeze.

I find it easier to slice cake frozen.

To serve sprinkle cake pieces with powdered sugar.

Note to self: Anyday Quick Candied Pecans perfect on top!

Printed

Easy Apple Turnovers

 

Filling like apple pie wrapped in flaky puff pastry. Best of all can make ahead and frozen. Natashaskitchen.com Freeze them flat on a lined baking sheet (before brushing tops with egg wash). Once turnovers are frozen wrap  in freezer safe bags. When ready to bake, arrange frozen on a baking sheet (do not thaw), brush with some egg wash and bake at 400-degrees for 23-25 minutes. Glaze while still warm. Makes 8 turnovers.

Ingredients

• 1 lb puff pastry, (2 sheets), thawed according to package instructions
• 1 tablespoon flour, for dusting
• 3 medium (1 1/4 lb) Granny Smith apples, peeled, cored and diced into 1/3" pieces
• 1 tablespoon unsalted butter
• 1/4 cup brown sugar, lightly packed
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 1 egg plus 1 tablespoon for egg wash

For glaze:

• 1/2 cup powdered sugar
• 1-2 tablespoons heavy whipping cream ( can use milk )

Directions:

Preheat oven to 400-degrees.

In a medium pot, melt 1 tablespoon butter over medium heat. Add diced apples and cook, stirring occasionally until softened; about 5 minutes.

Reduce heat to low and stir in 1/4 cup of brown sugar, 1/2 teaspoon ground cinnamon and salt. Continue to simmer 3 minutes until apple are soft and caramelized. Set aside to cool. 

Thoroughly beat 1 egg and 1 tablespoon water.

 Use a rolling pin to roll the first sheet of thawed pastry to a 11" square. With a pizza cutter, cut into 4 equal-sized squares.

Place cooled apple mixture over half of each square, leaving at least a 1/2' border.

Brush eggwash lightly on edges of pastry, bring the edges together and crimp tightly along edges with a fork to seal. 

Repeat steps with the second sheet of puff pastry to make 8 turnovers.

Transfer to a parchment-lined baking sheet, keepitsng them at least 1" apart. Cut 2-3 small slits on the top of each turnover (not necessary if baking frozen). Refrigerate 20 minutes before egg wash to tops prevents filling from leaking. (not necessary if baking frozen).

Brush the tops with egg wash and bake 20-23 minutes or until golden and puffed. (Time may increase if frozen).

While still warm, stir together powdered sugar and cream until desired consistency. Drizzle glaze over the turnover.

Turnovers can be stored in an airtight container at room temperature for 1-2 days or in the fridge for up to 5 days. Reheat in the oven or toaster oven at 375F for 5-10 minutes until crispy and warm.

 

Peach Galette

 

Thank you Natasha for this beautiful photo and recipe. I did not change a thing... It is peach season here in Colorado; so yeah for this recipe. Love using the food processor for the crust. Plan ahead as dough must chill a bit. Not overly sweet and would be great served with coffee for breakfast or dessert with ice cream! natashaskitchen.com

Ingredients for Galette Crust:

• 1 1/3 cup flour
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 8 tablespoons unsalted butter, very cold
• 6 tablespoons ice water
• 1 beaten egg for egg wash
• 1 tablespoon coarse sugar (I did not have, but will get next time)

Ingredients for Peach Filling:

• 1 pound peaches (3-4 medium peaches or 3 cups sliced, not overly ripe
• 1/4 cup sugar
• 1 tablespoon flour
• 1/2 teaspoon cinnamon
• 1/2 teaspoon vanilla extract
• 1/2 tablespoon unsalted butter, cut into small pieces

Directions:

In a food processor, pulse together flour, sugar and salt until combined.

Cut cold butter into small cubes (1/2-inch) and add to food processor. Pulse until butter is pea sized. 

Add ice water, one tablespoon at a time; until dough comes together.

Form the dough into a disk. Do not overwork it, dust with flour on all sides and cover with plastic wrap. Refrigerate at least one hour or up to 3 days.

Preheat oven to 425-degrees.

On floured sheet of parchment paper, roll dough into a 12-inch circle. I placed parchment on top of my baking mat that has a guide of circles. Be generous with flour; as my stuck a bit when pulling up around peaches.

Transfer the rolled dough on parchment to a baking sheet and place in refrigerator while you prepare the peaches.

In a bowl stir together the sugar, flour and cinnamon. 

Slice peaches into 1/2" thick slices and place in bowl and combine with dry ingredients. Add vanilla and stir gently.

Arrange the peaches in a circular pattern over the dough working from the outside in and leaving a 2-inch border.

Discard any excess juices from peaches and use for something else; or your galette will overflow.

Dot with the butter.

Fold edges of the galette over the peaches, pinching the overlapping edges together to form a nice seal.

Brush with beaten egg and sprinkle with coarse sugar.

Bake 25-30 minutes until crust is golden brown and peach juices syrupy.

Allow to sit 15 minutes before serving.

Cut into 6 wedges using a serrated knife and serve warm or at room temperature.

To store: wrap and store at room temperature for up to 2 days.

May freeze for 2 months and to serve allow galette to come to room temperature before serving or warm slightly in the microwave.

Printed

King Arthur's Original Pound Cake

 Serve with fresh whipped cream and fresh fruit of choice. 

Ingredients:

• 16 tablespoons unsalted butter, at room temperature
• 1 cup granulated sugar
• 4 large eggs, at room temperature, separated
• 2 cups flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup milk, at room temperature
• 1 tablespoon brandy, sherry or rum
• 1 teaspoon vanilla or almond extract

Directions:

Preheat oven to 350-degrees.

Lightly grease a 9x5-inch loaf pan.

In a large bowl, beat butter until light.

Separate the egg yolk from the whites.

Beat in the sugar gradually and then the egg yolks, one at a time. Scrape bottom and sides of bowl and beat until light and fluffy.

In a separate bowl, whisk together the flour, baking powder and salt.

In a measuring cup whisk together the room temperature milk, alcohol of choice and extract.

Alternately add wet and dry ingredients, starting and ending with the flour. Pour into a large separate bowl.

Clean the mixer bowl. 

Add egg whites and beat till forms stiff peaks.

Fold egg whites into the batter.

Bake cake for 60-65 minutes or until cake tester comes out clean.

If cake seems to be browning quickly, tent with foil.

Remove from oven, loosen edges. Wait 5 minutes and carefully turn out on cooling racks.

Store wrapped for 1-2 days or freeze for longer storage.

Serve with fresh fruit and whipped cream.

Whipped Cream Ingredients:

• 1 cup heavy whipping cream 
• 2 tablespoons sugar

Directions for Whipped Cream:

Place sugar in bottom of mixing bowl.

Add whipping cream and beat until forms stiff peaks.

Store in refrigerator and rewhisk before using. Good for 10 hours.

Cherry Turnovers with Puff Pastry

Super easy & super good! Do not stop at just cherry; apple, peach or blueberry! My cherry pie filling recipe made 16 hand held pastries; using 2 packages pastry sheets. The turnovers will last 3 days in a air tight container or one week in the refrigerator. I made my own pie filling from scratch. I recommend making the filling ahead to allow to cool to room temperature. Thaw time for the puff pastry is 40 minutes and cut into 4 1/2 inch squares. Do not skip the Vanilla Glaze please! Thank you leftoversthenbreakfast.com!

Ingredients:

• 2 packages puff pastry (17.3 oz each)
• 2 cups cherry pie filling
• one egg plus one tablespoon water for egg wash

Ingredients for Cherry Pie Filling:

• 4 cups tart canned cherries (2 cans), drained
• 1 cup granulated sugar
• 2 tablespoons Instant Clear Gel
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract

Ingredients for Sugar Glaze:

• 1 cup powdered sugar
• 2 tablespoon milk

Directions for Cherry Pie Filling:

Place drained cherries into a medium saucepan.

Combine the sugar and Instant Clear Gel and add to the cherries.

Allow to sit till liquid forms from cherries.

Cook stirring often over medium heat until thickened.

Remove from heat and add lemon juice and vanilla.

Set aside to cool to room temperature. Half of the filling maybe frozen if you want to just make 8 turnovers.

Directions for Puff Pastry:

Take the puff pastry out of the package and allow to thaw for 40 minutes. Working with one package  at a time, placing the second thawed package in the refrigerator. You do not want the puff pastry to get to warm.

Using a lightly floured surface roll each puff pastry out to 11" square. Cut each into 4 squares.

Brush all four sides with egg wash.

Place 1 heaping tablespoon cherry filling into center of square. 

Fold over to form a triangle and using a fork press along edges to seal.

Place on parchment lined baking sheet; four per cookie sheet. Refrigerate for 20 minutes before baking. Brush with egg wash over tops and edges and vent on top with sharp knife.

Bake in a 400-degree oven for 20-23 minutes until golden brown.

Remove from oven and cool completely on wire racks.

Repeat with second puff pastry package.

Glaze completely cooled turnovers with Sugar Glaze.

Turnovers can be stored in an airtight container at room temperature for 1-2 days or in the fridge for up to 5 days. Reheat in the oven or toaster oven at 375F for 5-10 minutes until crispy and warm.

Printed

Pumpkin Cheesecake Pie with Graham Cracker and Pecan Crust

 

 

I usually make pumpkin roll and pumpkin pie, but this tart received ohs and ahs. Serve with plenty of freshly whipped sweetened heavy cream. Must have a 10-inch removeable bottom tart pan. I bought on Amazon. Mistakenly a smaller one and this made 2-tarts.

Ingredients:

• 1 cup graham cracker crumbs
• 3/4 cup chopped pecans
• 2 cups sugar
• 1/2 teaspoon salt
• 4 tablespoons unsalted butter, melted
• 8 ounces cream cheese, at room temperature
• 1 tablespoon vanilla extract
• 3 large eggs, at room temperature
• one 15-ounce can pumpkin
• 1 tablespoon pumpkin spice ( I did not have so looked on Google to make my own)
• Whipped cream

Directions:

Preheat oven to 350-degrees.

Combine the graham cracker crumbs, pecans, 1/2 cup of the sugar, salt and melted butter in a food processor. Pulse in short bursts until well combined.

Scoop the graham cracker mixture into a 10-inch tart pan with removeable bottom, covering the bottom and sides.

Place the pan on a baking sheet and bake until set, about 15 minutes. Set on wire rack to cool.

Lower the oven temperature to 325-degrees.

Combine the remaining 1 1/2 cup sugar, cream cheese and vanilla in a mixing bowl. Beat until light and fluffy; about 3 minutes.

Add the eggs to the mixture one at a time, making sure to completely incorporate each egg before adding the next. 

Add the pumpkin and pumpkin spice and beat until smooth.

Transfer the pumpkin mixture to the cooled crust, place on a baking sheet and  bake until firm in the center, about 50 minutes. 

Remove and cool on a rack.

Refrigerate until completely chilled before serving, about 2 hours.

Serve with whipped cream.

Note: my tart pan was smaller and made two tarts. Sweet!

Froze and unthawed in frig successfully.

Mocha Chocolate Icebox Cake

 

Easy breezy yummy fun cake to make. Thank you Ina! Food Network has video on putting it all together. Must have a springform pan; mine is 9-inch, Ina calls for 8-inch.

Ingredients:

• 2 cups cold heavy cream
• 12 ounces Italian mascarpone cheese ( Trader Joe's has for good price)
• 1/2 cup sugar
• 1/4 cup Kahlua
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 3- 8 ounce packages chocolate chip cookies ( I used gluten-free Tate's brand, found at Safeway)
• shaved semisweet chocolate for garnish ( fresh sliced strawberries would be excellent as well)

Directions:

In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, cocoa powder and vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks.

To assemble the cake, arrange chocolate chip cookies flat in your springform pan, covering the bottom as much as possible. Break some of the cookies to fill in the spaces.

Spread 1/5 of the mocha whipped cream evenly over the cookies.

Place another layer of cookies on top, lying flat and touching, followed by another 1/5 of the cream.

Continue layering cookies and cream until 5 layers of each, ending with a layer of cream. ( My springform pan was larger so adjust layers accordingly).

Smooth the top, cover with plastic wrap and refrigerate overnight.

Run a sharp knife around the outside of the cake and remove the sides of the pan. 

Sprinkle with garnish, cut in wedges and serve.

I was successful in freezing a few slice; just thaw in refrigerator.

Note to self: My springform allowed for 3 layers. Used about 2 1/2 packages of Tate's Chocolate Chip Cookies.

On-The-Fence Brownies

 

Fudgy, cakey... cannot decide? These brownies are best of both worlds; ultramoist and nice rise of a cake brownie. Reipe courtesy of "The King Arthur Company Essential Cookie Companion.

Ingredients:

• 2 sticks unsalted butter (16 tablespoons, 226g)
• 2 1/4 cups sugar (446g)
• 1 1/4 cups Dutch process cocoa (I found Ghirardelli brand at Walmart)
• 1 teaspoon salt
• 1 teaspoon baking powder (Less 1/8 teaspoon for High Altitude)
• 1 tablespoon vanilla extract
• 4 large eggs
• 1 tablespoon water (for High Altitude)
• 1 1/2 cups flour (180g)
• 1 cup chocolate chips (170g)

Directions:

Preheat oven to 350-degrees (355-degrees for High Altitude).

Lightly grease a 9x13-inch pan.

In a medium sized saucepan set over low heat, melt the butter.

Off heat add the sugar and stir to combine.

Return the pan to the heat and heat till just hot (120-degrees on instant read thermometer). This gives the brownies that shiny top. Stir in the cocoa, salt, baking powder and vanilla. 

Whisk in the eggs, stirring until smooth; then add the flour and chocolate chips, again stirring until smooth.

Pour into prepared pan.

Bake the brownies for 28-30 minutes or until cake tester inserted into the center comes out clean. First bake for me took about 33 minutes, but kept testing after 28 minutes.

Remove from oven and cool on a rack before cutting.

Hershey's Best Brownie Recipe

 

 

I have been on the hunt for a recipe that mirrors a childhood memory of Sara Lee Brownies. The Sara Lee Brownies had pecans; which you can certainly add; but GK would not like. The recipe is easily halved to make just one 9-inch pan. You may serve without frosting, but I cannot imagine why! This is one treat this gluten-free gal will be caught sneaking a piece!

Ingredients for Brownies:

• 2 sticks unsalted butter, 1 cup
• 2 cups sugar
• 2 teaspoons vanilla extract
• 4 eggs
• 3/4 cup Hershey's Cocoa
• 1 cup flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup nuts (optional)

Ingredients for Creamy Brownie Frosting:

• 6 tablespoons unsalted butter, softened
• 6 tablespoons Hershey's Cocoa
• 2 tablespoons light corn syrup or honey
• 1 teaspoon vanilla extract
• 2 cups powdered sugar
• 2-4 tablespoons milk

Directions for Brownies:

Heat oven to 350-degrees. Grease 13x9-inch pan, or two 9-inch square pans.

Place butter in microwave-safe bowl and microwave on appropriate setting until melted. Stir in sugar and vanilla.

Add eggs, one at a time, beating well. 

Add cocoa and beat until blended.

Add flour, baking powder and salt. Beat well. Stir in nuts if desired.

Pour batter into prepared pan or pans.

Bake 30-35 minutes for 13x9-inch pan or 22 minutes for 9-inch pan or until brownies begin to pull away from sides of the pan. Cool completely and then frost.

Freezes well. Remove from freezer and make sure when unthawing they are in a container that lid does not touch the tops or will be a sticky mess...

Directions for Creamy Brownie Frosting:

Beat butter, cocoa, corn syrup and vanilla in a small bowl until blended. Add powdered sugar and milk; beat until spreading consistency.

Maple Coconut Bars

   

















This is not my original recipe; but as close as I could find on the internet. These will melt in your mouth and if you love coconut and maple syrup; well...

Ingredients:

• 1 1/4 cup flour
• 1/4 cup sugar
• 1/2 cup butter, softened
• 3 1/2 ounces shredded coconut
• 2/3 cup maple syrup
• 1/4 teaspoon salt

Directions:

Preheat oven to 375-degrees.

Place sugar and butter in a mixing bowl and blend until light and fluffy. Add the flour and incorporate into the sugar/butter mixture. Press into an 8x8-inch baking pan. Bake for 15-20 minutes. Remove from oven. Keep oven at 375-degrees.

Combine syrup, coconut and salt in a small saucepan. Cook over medium-low heat until most of the coconut has absorbed the maple syrup; stirring often. About 8-10 minutes.

Spread the coconut mixture evenly over the warm shortbread and return to the oven for an additional 10 minutes. 

Cut in bars while still warm.

Chewy, Gooey Golden Rice Krispie Treats

Another once upon a chef recipe. Who does not like Rice Krispie Treats! Yum! "A few tweaks to the back of the box recipe make these Rice Krispie Treats the best ever." Highly recommend reading through her blog on the recipe...

Ingredients:

• 12 tablespoons (1-1/2 sticks) unsalted butter, plus more for greasing the pan
• Two 10-oz bags mini marshmallows, divided
• 3/4 teaspoons vanilla extract
• 1/2 teaspoon salt
• 8-1/2 cups Rice Krispies

Directions:

Line a 9 x 13-in pan with heavy duty aluminum foil and lightly grease with softened butter. Set aside 2 cups of the marshmallows.

In a large pot, melt the butter over medium high heat (save one of the butter wrappers to press the mixture in the pan). Swirl the  pan occasionally to be sure the butter is cooking evenly.

As the butter melts, it will begin to bubble and foam, and the color will progress from bright yellow to golden to finally a toasty-brown. Once you smell that nutty brown butter aroma, take the pan off the heat. Add the remaining marshmallows, vanilla and salt.

Place the pot back over medium heat and stir the mixture with a wooden spoon until the marshmallows are completely melted.

Remove the pan from the heat and add the cereal. Stir until evenly combined.

Add the reserved marshmallows and stir until they are softened and partially melted. Do not overmix.

Transfer the mixture to the prepared pan and using the butter wrapper, press mixture gently into an even layer in the prepared baking pan. Let cool at room temperature for at least an hour.

Use the foil overhang to lift the treats onto a cutting board, then use a serrated bread knife to cut into squares. Store in an airtight containers at room temperature for up to 2 days.

Freezer-Friendly: wrap in wax paper and freeze up to 6 months. Let stand at room temperature for about an hour before serving.

Creme Brulee

I have not posted much in the last couple of months; that is what a major move will do to you! Now we are all settled in the new duplex in Boulder. Love living in Boulder; so very bike friendly and independent restaurant plentiful, this girl is in her element... This dessert recipe is from the Colorado Collage, a much loved cookbook from the Denver Junior League. We have a butane torch, so the sugar caramelization is a cinch and you get to play with fire! Elegant, easy and yummy all rolled into one. Fresh sliced strawberries add the finishing touch.  Serves 6 lucky guests.

Ingredients:

• 5 large egg yolks, room temperature
• 1/2 cup plus 2 tablespoons granulated sugar
• 2 cups heavy whipping cream
• 1 tablespoon vanilla

Directions:

Preheat oven to 300-degrees. Do not use the convection setting, just plain ole' bake. 

In a medium bowl, whisk egg yolks and 1/2 cup sugar.

In a heavy saucepan, heat cream until simmering over low heat. Temper the yolk mixture by adding a little of the hot cream from the sauce pan, stirring well. About 1/4 cup.

Add the tempered yolk mixture to the hot cream, whisking constantly. Add the vanilla, whisk to blend and set off of the heat.

Ladle the cream into 3/4-cup custard dishes. Place in a 9x13-inch baking pan and add enough hot water to come halfway up the sides of the cup.

Carefully place the pan in the preheated oven and bake until the center is set, about 55 minutes. Remove from the water (I use rubber gloves) and cool completely on racks.

Cover and chill overnight. 

To serve: sprinkle 1/2 tablespoon sugar over the top of each chilled mixture. Either use a torch or place under a preheated broiler, watching carefully, until sugar melts and browns slightly.

Simone's Cheesecake

This is the only Cheesecake Recipe you need... The recipe will make two-10-inch cheesecakes. The cheesecake slices best with a knife run through hot water after each cut. The cheesecake slices best once cooled and at room temperature; not chilled. To serve: slather the slices with heated strawberry jam and set out at room temperature for about 1/2 hour.
Freezer Queen stamp of approval.  Lay out the slices on a baking sheet lined with saran wrap. Freeze the slices first uncovered, then wrap the individual frozen slices in saran wrap. Unthaw in the refrigerator.

Ingredients for Crust:

• 2 1/2 cups graham cracker crumbs (2 packages in 14.4 oz box) 
• 1/2 cup sugar
• 2/3 cup unsalted butter, melted

Direction for Crust:

Use a food processor to grind the graham crackers into crumbs. Combine with sugar and melted butter. Divide into 2 equal portions and pat into bottom and sides of the glass pie pans.

Ingredients for Filling:

• 24 ounces cream cheese, at room temperature
• 4 large eggs, beaten
• 1 1/2 cup sugar (12 ounces)
• 4 teaspoon vanilla
• 2-4 teaspoons fresh lime or lemon juice (to taste)

Directions for Filling:

Preheat oven to 350-degrees.

With a standing mixer whip the cream cheese. Add the eggs, sugar, vanilla and lime or lemon juice. Beat until fluffy. Fill the two graham cracker crusts evenly.

Bake for 30-35 minutes until center is set. Allow to cool for 5 minutes. Add the Topping ingredients evenly on top of the two baked cheesecakes. Bake an additional 10-15 minutes.

Ingredients for Topping:

• 2 cups sour cream
• 7 teaspoons sugar
• 1 teaspoon vanilla

Directions for Topping:

Combine all ingredients in a small bowl.

Allow the cheesecakes to cool to room temperature and once cooled, store in refrigerator or freeze.

Printed

Pumpkin Roll

This recipe goes back many moons to when I first moved to Colorado and was the greenhouse manager for Fruehauf's in Boulder. Judy Smith was one of the floral designers I worked with and this is her recipe. Having no family in Colorado all my co-workers at Fruehauf's became our extended family. Judy lived up in Ward where she cooked us one Thanksgiving dinner solely on a wood cook stove!
This dessert has been made many a time for family holidays (boys would fight over the last piece) and gifts for our friends. Well worth the different steps the recipe calls for. You will not be disappointed!

Ingredients for Cake Batter:

• 3 eggs
• 1 cup sugar 
• 2/3 cup pumpkin
• 1 teaspoon lemon juice
• 3/4 cup flour
• 1 teaspoon baking powder 
• 2 teaspoons cinnamon
• 1 teaspoon ginger
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt

Grease a jelly roll pan generously with Crisco shortening and line the bottom with parchment paper and grease again. I buy my parchment paper in the bakery department of our local grocery store.

Cream eggs and sugar until fluffy. Fold in the pumpkin and lemon juice. Sift together the flour, spices, baking powder and salt. Add to the wet ingredients and mix till well combined.

Preheat the oven to 375-degrees. Pour the batter into the prepared pan and bake for 15 minute. Sift powdered sugar on a cotton dish towel, covering most of the surface of the towel.

Note: Try just using parchment paper (non-greased) on baking sheet with overlapping edges. Moisten the pan first; which allows parchement to hold in place better. Once cake is done; using the edges of parchment paper, carefully remove from the pan. Roll up in the parchment paper and follow the original instructions. Place a piece of waxed paper underneath before unrolling cake to fill. This allows for easy clean-up.

Carefully flip the cake; guiding with free hand, onto the prepared towel. Remove the parchment paper by peeling off slowly.  Roll up jelly-roll fashion inside the towel and place on a wire rack to cool.

Ingredients for Filling:

• 1 cup powdered sugar, sifted
• 8 ounces cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1/4 teaspoon vanilla extract

Directions for Filling:

Cream all the ingredients with an electric mixture till light and fluffy. Cover and store in refrigerator until ready to use.

When cake is completely cooled, carefully unroll and spread filling inside to an inch of the ends.

Roll up the pumpkin roll and cover snuggly in foil.
Do not dismay if roll cracks some, as once it is cut, will become unnoticeable.
Store in refrigerator or has Freezer Stamp of Approval!

Maple Pot de Creme'

This recipe was the dessert we were served at the Couple's Cooking Class at Sur la table. We were practically licking the glass bowl they were served in. The pot de creme' was not included in the hands on demonstration, just the end product. Similar to making Creme Brulee, I figured I could take this recipe on! Rob helped (a lot) and is now Maple Pot de Creme' expert...

Ingredients:

• 1 1/4 cups whole milk
• 1 1/4 cup heavy whipping cream
• 6 tablespoons good quality maple syrup
• 5 egg yolks
• 2 tablespoons packed light brown sugar
• 1/2 teaspoon kosher salt
• 1 teaspoon vanilla bean paste (found at Whole Foods)

Directions:

Preheat the oven to 325-degrees and position rack in the center. Place 6 ramekins in a large rectangular baking dish. In a large saucepan boil enough water to fill your baking dish halfway, set aside until needed. I heated a large glass measuring cup in the microwave.

In a medium saucepan over medium heat, whisk to combine the milk, cream and maple syrup; bring to a simmer.

In a large mixing bowl, whisk together egg yolks, sugar, salt and vanilla bean paste. I have a hard time getting the almond paste to combine and think next time may gently heat this in the microwave to soften; 3-4 seconds on high?

Gradually whisk the hot cream mixture into the egg mixture. Do this slowly so as not to cook the egg, called tempering. Whisk the mixture until smooth.
Using a spoon, remove any foam or bubbles that may have accumulated on the top to ensure you have a smooth surface on your pot de creme'.

Divide custard between the ramekins, leaving a 1/4-inch space at the top. I made 7, just added less custard to each.  Carefully pour enough hot water into the baking dish to reach halfway up the sides of the ramekins.

Loosely cover the baking dish with a large piece of aluminum foil and carefully place into the oven. This is where it is very helpful to have a retired husband hanging out in the kitchen!

Cook the custard until set, but still wobbly when gently shaken, about 75 minutes. If the custard has not set, continue to bake, checking every 5 minutes until set. In my oven it took 85 minutes.

Remove the ramekins from the water bath and place on a wire rack to cool.

Cover and refrigerate for at least 2 hours or preferably overnight.

To serve: Top each pot de creme' with a teaspoon of maple syrup, served chilled.

Rhonda's Brownies

My dear friend, Rhonda, is one great cook! I know any recipe she gives me will be fabulous. The brownies are BETTER than a mix. We have a favorite BBQ joint, KT's. These rival their brownies...

Ingredients:

• 3/4 cup unsalted butter (12 tablespoons)
• 4 ounces unsweetened chocolate (chopped)
• 1 cup flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 2 cups sugar
• 3 eggs (beaten)
• 1 teaspoon vanilla
• 1/2 cup chopped pecans (optional)
• powdered sugar for dusting

Directions:

I used the food processor to chop the chocolate

Melt the chocolate and butter; either in the microwave or as I like to do, make a double boiler, by placing in a pan, put inside a larger pan of water and melt on top of the stove.

Mix together the melted chocolate with sugar, eggs and vanilla.

Add nuts (if desired) and flour, baking powder and salt.

Mix well and spread in a foil-lined and greased, glass 13x9-inch baking dish. Bake at 375-degrees for 30 minutes.

Cool slightly and lift out of pan to cool completely on a rack.

Cut into large squares and dust with sifted powdered sugar.

Printed

Cherry Crisp

This recipe is a great alternative to slaving over making a 2-crust pie. Add some vanilla ice cream and you will receive no complaints. I have two sources for the tart cherries. Whole Foods has them in a glass jar ( I use 2 jars) or Lucky's has Oregon brand in the can ( 3- 14.5 ounce cans). Adjust the filling and topping ingredients if not exactly 5 cups of tart cherries.

Ingredients for Filling:

• 5 cups tart cherries, drained
• 1/2 cup sugar
• 3 tablespoons flour

Directions for Filling:

Combine the sugar and flour and add to the cherries; mixing well. Place filling in a lightly buttered glass baking dish (9x9-inch)

Ingredients for Topping:

• 1/2 cup rolled quick oats
• 1/2 cup packed brown sugar
• 1/4 cup flour
• 1/4 teaspoon cinnamon
• 1/4 cup butter, melted
• 1/4 cup chopped nuts (if desired)

Directions for Topping:

Combine all topping ingredients cutting in the butter to resemble coarse crumbs. Sprinkle topping evenly over the filling.

Bake at 375-degrees for 30-35 minutes.

Serve warm.

Printed