Archive for the ‘Desserts’

amaretto cheesecake

Amaretto Cheesecake

1/3 cup plus 1 tablespoon butter
1 1/2 cups graham cracker crumbs
1 teaspoon ground cinnamon
24 ounces cream cheese
1 cup granulated sugar
4 medium eggs
1/3 cup Amaretto liqueur
Grated chocolate

Melt butter. Add to graham cracker crumbs and cinnamon. Mix well. Pat into bottom and 1/2 inch on sides of a 9-inch springform pan.

With electric mixer, beat softened cream cheese until light and fluffy. Gradually add sugar. Add eggs one at a time, beating well after each addition. Stir in Amaretto. Pour into prepared pan. Bake at 375 degrees F for 45 to 55 minutes until set.

Spoon cooled Glaze over cake. Refrigerate for 24 to 48 hours for flavor to penetrate fully. Cover with grated chocolate if desired.

Glaze
2 tablespoons plus 1 teaspoon granulated sugar
1 tablespoon amaretto
8 ounces sour cream

Add sugar to sour cream. Mix well; add Amaretto.

To solve any problem, here are three questions to ask yourself First, what could I do Second, what could I read And third, who could I ask — Jim Rohn

Technorati Tags: cheese cake recipes , cheesecakes , liqueur cakes , spirited cake recipes, Nuts

Posted on on March 15th, 2010 in Desserts | Comments Off

ambrosia

Ambrosia

Posted by Robin in MA at recipegoldmine.com 8/14/02 1:27:17 pm

This is a recipe that my mom has been making for years so I don know where it originally came from.

1 box Jell-O tapioca
1 (16 ounce) can fruit cocktail drained
1 small can crushed pineapple, drained or
1 small can mandarin oranges, drained
1 pint heavy cream
1 cup miniature marshmallows
1/2 cup shredded coconut (optional)

Cook tapioca pudding as directed on box and set aside to cool.

When pudding is cooled, stir in drained fruit and marshmallows.

Whip heavy cream. Fold cream gently into pudding/fruit mixture. Stir in coconut if desired. Refrigerate for at least a couple of hours.

Hope is only the love of life. — Henri Frdric Amiel

raspberry fuchsia soup

Raspberry Fuchsia Soup

3 cups fresh raspberries
3/4 cup water
2 tablespoons lemon juice
2 tablespoons lemon rind, grated fine
2 tablespoons arrowroot
1/2 cup maple syrup
2 cups strawberry wine
1/2 cup sour cream
1/2 cup fresh raspberries for garnish

Pur?e raspberries for soup; strain through a sieve into bowl; set aside.

Take seeds and rind left in sieve and transfer to sauce pan; add water; simmer for 5 minutes; strain into bowl containing berry juice; discard seeds remaining in sieve.

Combine lemon juice, lemon rind and arrowroot. Add to berry juice; add maple syrup and wine; transfer to saucepan. Simmer over low heat until thick. Refrigerate 2 hours.

Serve in individual bowls with a dollop of sour cream and a spoonful of berries on top of each bowl.

Serves 4.

He who tells a lie is not sensible of how great a task he undertakes for he must be forced to invent twenty more to maintain that one. — Alexander Pope

pink stuff

Pink Stuff

1 (20 ounce) can crushed pineapple
1 (3 ounce) box sugar-free cherry gelatin
1 (8 ounce) package small curd cottage cheese
1 (8 or 9 ounce) container Cool Whip

Mix crushed pineapple in its own juice with gelatin. Simmer for a few minutes. Cool.

Stir cottage cheese and Cool Whip into gelatin mixture. Chill.

I may disagree with what you have to say, but I shall defend to the death your right to say it. — Voltaire

fudge pecan pie

Fudge Pecan Pie

Pastry for single-crust 9-inch pie
6 ounces semisweet chocolate chips
1/4 cup butter or margarine
1/2 cup granulated sugar
2 tablespoons cornstarch
2 beaten eggs
1 teaspoon vanilla extract
1 can sweetened condensed milk
1 (5 ounce) can evaporated milk
1 cup pecan halves

Prepare and roll out pastry. Line a 9-inch pie plate. Trim pastry to 1/2 inch beyond edge of pie plate. Flute edge high. Line pastry with a double thickness of aluminum foil. Bake in a 450 degree F oven for 8 minutes. Remove foil. Bake 4 to 5 minutes more or until pastry is set and dry. Remove from oven. Reduce the oven temperature to 350 degrees F.

Meanwhile, combine chocolate chips and margarine in a medium-size heavy saucepan. Cook and stir over very low heat until chocolate melts; set aside.

Combine sugar and cornstarch in a large mixing bowl. Add eggs and vanilla extract, mixing well. Stir in sweetened condensed milk and evaporated milk. Gradually stir in melted chocolate. Pour into pre-baked pie shell. Sprinkle pecans on top. Cover edge of pie with foil.

Bake at 350 degrees F for 45 minutes. Cool completely on a wire rack. Cover and chill at least 4 hours before serving.

Makes 10 to 12 servings.

I think Little League is wonderful. It keeps the kids out of the house. — Lawrence Peter Berra

Technorati Tags: nut pie recipes , nut pies, eggs

Posted on on September 21st, 2009 in Desserts | Comments Off

gingerbread muffins

Gingerbread Muffins

32% calorie reduction from traditional recipe

1 1/2 cups all-purpose flour
2 cups Kelloggs? Special K? cereal, crushed to 1 cup
3/4 cup Equal? Spoonful*
1/2 cup raisins
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup low-fat buttermilk
2 egg whites
2 tablespoons vegetable oil
3 tablespoons light molasses

*May substitute 18 packets Equal? sweetener

Combine flour, crushed cereal, Equal?, raisins, baking powder, cinnamon, ginger, cloves, baking soda and salt in large mixing bowl.

Stir in buttermilk, egg whites, vegetable oil and molasses only until all ingredients are moistened. Fill paper lined 2-1/2 inch muffin cups 2/3 full.

Bake in preheated 400 degree F oven 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack 2 to 3 minutes. Remove muffins from pan and serve warm or at room temperature.

Makes 12 muffins

Nutrition information per serving: 152 cal. , 4 g pro., 26 g carb., 4 g fat, 1 mg chol., 273 mg sodium

Food exchanges: 2 starch, 1/2 fat

Plans are only good intentions unless they immediately degenerate into hard work. — Peter Drucker

dark chocolate mousse

Dark Chocolate Mousse

1 pound soft tofu
1/2 cup cocoa powder
1/4 cup carob powder
6 tablespoons granulated sugar
1/4 cup soy milk

Combine all the ingredients in a blender or food processor and pur?e until creamy. Pour the mousse into six individual dessert bowls and chill.

Middle age is when youve met so many people that every new person you meet reminds you of someone else. — Ogden Nash

maple pecan pumpkin pie

Maple Pecan Pumpkin Pie

Crust
1 cup all-purpose flour
1/8 teaspoon salt
1/3 cup cold butter
2 to 3 tablespoons cold water

Filling
1/4 cup granulated sugar
1 (15 ounce) can cooked pumpkin
2 large eggs, slightly beaten
1 cup whipping cream
1/4 cup pure maple syrup or maple-flavored syrup
2 teaspoons pumpkin pie spice

Topping
1/2 cup pecan halves
3 tablespoons pure maple syrup or maple-flavored syrup
1/2 cup whipping cream, chilled

Heat oven to 375 degrees F.

Combine flour and salt in large bowl; cut in butter until mixture resembles coarse crumbs. Mix in water with fork until flour is just moistened. Roll out dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Set aside.

Combine sugar, pumpkin and eggs in large bowl. Add all remaining filling ingredients; mix well. Pour into prepared pie crust. Cover edge of crust with 2-inch strip of aluminum foil. Bake for 40 minutes.

Remove aluminum foil. Continue baking for 15 to 25 minutes or until knife inserted in center comes out clean.

Arrange pecan halves on top of pie; drizzle or brush 1 tablespoon maple syrup over pecans.

Beat whipping cream at high speed in chilled small bowl until soft peaks form. Gradually add remaining 2 tablespoons maple syrup; continue beating until stiff peaks form. Spoon dollops of whipped cream unto pie; garnish with additional pecan halves, if desired.

Makes 8 servings.

Nutritional information (1 serving): Calories: 460; Fat: 32 g; Cholesterol: 150 mg; Sodium: 135 mg; Carbohydrates: 35 g; Dietary Fiber: 3 g; Protein: 5 g

On a good day, I view the job of president as directing an orchestra. On the dark days, it is more like that of a clutch-engaging the engine to effect forward motion, while taking greater friction. — A Bartlett Giamatti

Archive for the ‘Desserts’