Graham Crust
2 cups graham crackers
1/3 cup sugar
1/2 cup butter, melted
Caramel Filling
30 caramels
3 tablespoons milk
3/4 cup chopped pecans
Cheesecake Filling
1 cup chocolate chips, melted and cooled
3 packages cream cheese, softened
1 teaspoon vanilla
3/4 cup sugar
3 eggs
Graham Crust
Mix all ingredients and press onto bottom and up one-inch sides of 9 to 10 inch springform pan. Pour on melted caramel/pecan mixture and chill for 30 minutes.
Caramel Filling
Melt caramels with milk in small saucepan or in microwave. Stir until smooth, then stir in pecans.
Cheesecake Filling
Beat cream cheese at high speed until light and fluffy. Gradually add sugar, mixing well. Add eggs, one at a time, beating well to incorporate. Stir in melted, cooled chocolate and vanilla. Beat until well blended.
Bake at 350º F for 40 to 50 minutes or until center is almost set. Cool. Refrigerate at least 3 hours. Garnish with whipped cream. Drizzle with caramel and chocolate if desired.
Serves 12 to 14 persons.
Saturday, July 23, 2005
APPLESAUCE CHEESECAKE
Crust
1 1/4 cup graham cracker crumbs (about 20 squares)
1/2 cup chopped pecans, toasted
1/4 cup firmly packed brown sugar
1/4 cup margarine or butter, melted
Filling
3 packages cream cheese, softened (8 ounce packages)
1 cup sugar
2 tablespoons all purpose flour
3 eggs
1 cup applesauce
1 teaspoon cinnamon
1/8 teaspoon nutmeg
Heat oven to 350º F. In medium bowl, combine all crust ingredients. Mix well. Press into bottom of ungreased 10-inch springform pan.
In large bowl, beat cream cheese and sugar at medium speed until smooth and creamy. Add flour, blending well. At low speed, add eggs, one at a time, beating until just blended. Add remaining ingredients, beating until well blended. Pour into crust-lined pan.
Bake for 50 to 60 minutes or until center is set. Cool. Refrigerate several hours or over night. Just before serving, carefully remove sides of pan. Store in refrigerator.
Makes 16 servings.
1 1/4 cup graham cracker crumbs (about 20 squares)
1/2 cup chopped pecans, toasted
1/4 cup firmly packed brown sugar
1/4 cup margarine or butter, melted
Filling
3 packages cream cheese, softened (8 ounce packages)
1 cup sugar
2 tablespoons all purpose flour
3 eggs
1 cup applesauce
1 teaspoon cinnamon
1/8 teaspoon nutmeg
Heat oven to 350º F. In medium bowl, combine all crust ingredients. Mix well. Press into bottom of ungreased 10-inch springform pan.
In large bowl, beat cream cheese and sugar at medium speed until smooth and creamy. Add flour, blending well. At low speed, add eggs, one at a time, beating until just blended. Add remaining ingredients, beating until well blended. Pour into crust-lined pan.
Bake for 50 to 60 minutes or until center is set. Cool. Refrigerate several hours or over night. Just before serving, carefully remove sides of pan. Store in refrigerator.
Makes 16 servings.
BLACK BOTTOM CUPCAKES
3 cups flour
2 cups sugar
1/2 cup unsweetened cocoa
1 teaspoon salt
2 teaspoons baking soda
2 cups water
1/3 cup oil
1/3 cup baby food prunes
2 tablespoons vinegar
2 teaspoons vanilla
Mix all ingredients well. Pour into lightly oiled medium sized baking cups in prepared muffin pan. Fill about 3/4 full.
1 8-ounce package cream cheese, softened
1/3 cup sugar
1 cup mini semi-sweet chocolate chips
Mix cream cheese and sugar well. Add chocolate chips to the mixture. Drop small amounts of filing on top of each cupcake. Do not stir.
Bake at 350F for about 20 minutes.
These cupcakes freeze exceptionally well.
2 cups sugar
1/2 cup unsweetened cocoa
1 teaspoon salt
2 teaspoons baking soda
2 cups water
1/3 cup oil
1/3 cup baby food prunes
2 tablespoons vinegar
2 teaspoons vanilla
Mix all ingredients well. Pour into lightly oiled medium sized baking cups in prepared muffin pan. Fill about 3/4 full.
1 8-ounce package cream cheese, softened
1/3 cup sugar
1 cup mini semi-sweet chocolate chips
Mix cream cheese and sugar well. Add chocolate chips to the mixture. Drop small amounts of filing on top of each cupcake. Do not stir.
Bake at 350F for about 20 minutes.
These cupcakes freeze exceptionally well.
CLASSIC OLD FASHIONED BROWNIES
1 cup flour
1 teaspoon baking powder
1/2 cup butter or margarine, melted
12 tablespoons baking cocoa
4 large eggs
2 cups sugar
1/2 teaspoon salt
2 teaspoons vanilla
1 cup chopped walnuts (optional)
chocolate frosting or glaze (optional)
Combine flour and baking powder. Combine cooled melted butter with cocoa and blend well. Add the eggs and blend well. Add the sugar, salt and vanilla and whisk or beat smooth. Add the flour with nuts, if using, and place in a well greased 9x9 square pan. Smooth top of batter with wet spoon. Bake in preheated 325ºF oven for about 30 minutes. Frost while warm with a chocolate frosting, if desired. Cool and cut into squares. These brownies have that crusty top and fudgy moist interior.
1 teaspoon baking powder
1/2 cup butter or margarine, melted
12 tablespoons baking cocoa
4 large eggs
2 cups sugar
1/2 teaspoon salt
2 teaspoons vanilla
1 cup chopped walnuts (optional)
chocolate frosting or glaze (optional)
Combine flour and baking powder. Combine cooled melted butter with cocoa and blend well. Add the eggs and blend well. Add the sugar, salt and vanilla and whisk or beat smooth. Add the flour with nuts, if using, and place in a well greased 9x9 square pan. Smooth top of batter with wet spoon. Bake in preheated 325ºF oven for about 30 minutes. Frost while warm with a chocolate frosting, if desired. Cool and cut into squares. These brownies have that crusty top and fudgy moist interior.
TRADITIONAL CHOCOLATE CHIP COOKIES
1/2 cup shortening
1/2 cup white sugar
1/4 cup brown sugar
1 egg
1 teaspoon vanilla
1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chocolate chips
Cream shortening and sugars. Add egg and vanilla when mixture is creamy. Add flour that has been mixed together (before hand) with baking soda and salt. Blend well. Stir in chocolate chips. Drop from teaspoonfuls onto ungreased baking sheets. Bake at 325º F oven for 10 minutes. Let cool on baking sheet for 5 minutes before removing to cookie rack.
1/2 cup white sugar
1/4 cup brown sugar
1 egg
1 teaspoon vanilla
1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chocolate chips
Cream shortening and sugars. Add egg and vanilla when mixture is creamy. Add flour that has been mixed together (before hand) with baking soda and salt. Blend well. Stir in chocolate chips. Drop from teaspoonfuls onto ungreased baking sheets. Bake at 325º F oven for 10 minutes. Let cool on baking sheet for 5 minutes before removing to cookie rack.
ALMOST FAT FREE CHOCOLATE CAKE
Ingredients for Cake:
1 1/4 cups flour
1 cup sugar
1/2 cup unsweetened cocoa
1/4 cup cornstarch
1/2 teaspoon baking soda
1/2 teaspoon salt
4 egg whites
1 cup water
1/2 cup light corn syrup
Ingredients for Glaze:
1/3 cup cocoa
2/3 cup powdered sugar
1 teaspoon vanilla extract
1 egg white
1 tablespoon water, or as needed
Cake: preheat oven to 350 degrees F. Spray 9 inch square baking pan with cooking spray. In large bowl, combine flour, sugar, cocoa, cornstarch, soda and salt. In medium bowl, whisk together egg whites, water and corn syrup. Stir egg mixture into flour mixture until smooth. Pour into baking pan. Bake ½ hour or until cake springs back when lightly touched. Cool on wire rack 10 minutes.
Glaze: beat together cocoa, powdered sugar, vanilla, egg white and water by droplets. Drizzle glaze over warm cake. To serve, cut into squares.
1 1/4 cups flour
1 cup sugar
1/2 cup unsweetened cocoa
1/4 cup cornstarch
1/2 teaspoon baking soda
1/2 teaspoon salt
4 egg whites
1 cup water
1/2 cup light corn syrup
Ingredients for Glaze:
1/3 cup cocoa
2/3 cup powdered sugar
1 teaspoon vanilla extract
1 egg white
1 tablespoon water, or as needed
Cake: preheat oven to 350 degrees F. Spray 9 inch square baking pan with cooking spray. In large bowl, combine flour, sugar, cocoa, cornstarch, soda and salt. In medium bowl, whisk together egg whites, water and corn syrup. Stir egg mixture into flour mixture until smooth. Pour into baking pan. Bake ½ hour or until cake springs back when lightly touched. Cool on wire rack 10 minutes.
Glaze: beat together cocoa, powdered sugar, vanilla, egg white and water by droplets. Drizzle glaze over warm cake. To serve, cut into squares.
OLD FASHIONED CHOCOLATE FUDGE SAUCE
1/3 cup unsweetened cocoa
1/3 cup boiling water
2 tablespoons butter
3/4 cup sugar
2 tablespoons cornsyrup
1 teaspoon vanilla
In a small saucepan, stir together cocoa and boiling water until smooth. Stir in butter until melted. Place over medium heat; stir in sugar and corn syrup. Heat for 5 minutes, just until mixture begins to simmer. Reduce heat to low and cook for 8 minutes, stirring occasionally, until smooth. Remove from heat and add vanilla.
Spoon this rich sauce warm over frozen yogurt or ice cream. The sauce can be refrigerated for up to one week. Makes 1 cup.
1/3 cup boiling water
2 tablespoons butter
3/4 cup sugar
2 tablespoons cornsyrup
1 teaspoon vanilla
In a small saucepan, stir together cocoa and boiling water until smooth. Stir in butter until melted. Place over medium heat; stir in sugar and corn syrup. Heat for 5 minutes, just until mixture begins to simmer. Reduce heat to low and cook for 8 minutes, stirring occasionally, until smooth. Remove from heat and add vanilla.
Spoon this rich sauce warm over frozen yogurt or ice cream. The sauce can be refrigerated for up to one week. Makes 1 cup.
ALMOST GUILT FREE DARK CHOCOLATE BROWNIES
1 3/4 cup sugar
3/4 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/2 cup whole wheat flour
7 egg whites
2 (4-ounce) jars of baby food prunes or 2/3 cup unsweetened applesauce
1/4 cup buttermilk
2 teaspoons vanilla
2/3 cup chopped walnuts
Preheat the oven to 350ºF. Lightly spray a 13x9x2 baking pan with no-stick spray. Set the pan aside. In a large bowl, stir together the sugar, cocoa, all-purpose flour, whole wheat flour and baking powder. Set the flour misture aside. In another large bowl, beat the egg whites until foamy. Slowly stir in the prunes or applesauce, buttermilk and vanilla. Add the egg mixture to the flour mixture and beat with an electric mixture until thoroughly combined. Fold in the walnuts. Transfer the batter to the prepared pan. Bake about 30 minutes or until the brownies just begin to pull away from the sides of the pan (do not overbake). Cool completely on a wire rack before cutting into bars.
3/4 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/2 cup whole wheat flour
7 egg whites
2 (4-ounce) jars of baby food prunes or 2/3 cup unsweetened applesauce
1/4 cup buttermilk
2 teaspoons vanilla
2/3 cup chopped walnuts
Preheat the oven to 350ºF. Lightly spray a 13x9x2 baking pan with no-stick spray. Set the pan aside. In a large bowl, stir together the sugar, cocoa, all-purpose flour, whole wheat flour and baking powder. Set the flour misture aside. In another large bowl, beat the egg whites until foamy. Slowly stir in the prunes or applesauce, buttermilk and vanilla. Add the egg mixture to the flour mixture and beat with an electric mixture until thoroughly combined. Fold in the walnuts. Transfer the batter to the prepared pan. Bake about 30 minutes or until the brownies just begin to pull away from the sides of the pan (do not overbake). Cool completely on a wire rack before cutting into bars.
DOUBLE CHOCOLATE POUND CAKE
1/2 cup butter or margarine, room temperature
3/4 cup brown sugar
3/4 cup granulated sugar
4 squares unsweetened chocolate, melted
4 eggs
2 1/2 cups cake flour
1/2 teaspoon baking soda
1 cup buttermilk
2 teaspoons vanilla
1 cup chocolate chips coated in 2 tablespoons all-purpose flour
fresh sliced strawberries for garnish
Cream butter with sugars until smooth and well blended. Add melted chocolate and eggs, one at a time. Beat until fluffy. Mix flour and baking soda. Add to creamed mixture. Blend in buttermilk and vanilla, stir until smooth. Add chocolate chips. Turn batter into a well-greased and floured 10 inch tube baking pan. Bake at 350ºF for 40 to 50 minutes or until a cake tester comes out clean. Let cake cool in pan for a couple of minutes. Turn cake out of pan onto a wire rack. Cool completely. Garnish with fresh sliced strawberries or other berries of your choice. Serve with a dollop of whipping cream if desired.
3/4 cup brown sugar
3/4 cup granulated sugar
4 squares unsweetened chocolate, melted
4 eggs
2 1/2 cups cake flour
1/2 teaspoon baking soda
1 cup buttermilk
2 teaspoons vanilla
1 cup chocolate chips coated in 2 tablespoons all-purpose flour
fresh sliced strawberries for garnish
Cream butter with sugars until smooth and well blended. Add melted chocolate and eggs, one at a time. Beat until fluffy. Mix flour and baking soda. Add to creamed mixture. Blend in buttermilk and vanilla, stir until smooth. Add chocolate chips. Turn batter into a well-greased and floured 10 inch tube baking pan. Bake at 350ºF for 40 to 50 minutes or until a cake tester comes out clean. Let cake cool in pan for a couple of minutes. Turn cake out of pan onto a wire rack. Cool completely. Garnish with fresh sliced strawberries or other berries of your choice. Serve with a dollop of whipping cream if desired.
CHOCOLATE FLAT BARS
1/4 cup butter or margarine
3/4 cup granulated sugar
1/4 cup brown sugar
2 eggs, beaten
1/2 cup all-purpose flour
2 squares unsweetened chocolate, melted
1 teaspoon vanilla
1 cup chopped toasted almonds
Cream butter until light and fluffy. Add sugar, brown sugar and eggs. Mix well. Stir in flour, chocolate and vanilla. Spread batter thinly in a greased 15x10 inch baking pan. Sprinkle with almonds. Bake at 400ºF for 15 minutes. Cut into small squares while still warm.
To toast almonds, place whole almonds in a shallow pan. Spread in a single layer. Bake at 325ºF for 10 to 15 minutes until inside of almond changes from white to ivory or tan.
3/4 cup granulated sugar
1/4 cup brown sugar
2 eggs, beaten
1/2 cup all-purpose flour
2 squares unsweetened chocolate, melted
1 teaspoon vanilla
1 cup chopped toasted almonds
Cream butter until light and fluffy. Add sugar, brown sugar and eggs. Mix well. Stir in flour, chocolate and vanilla. Spread batter thinly in a greased 15x10 inch baking pan. Sprinkle with almonds. Bake at 400ºF for 15 minutes. Cut into small squares while still warm.
To toast almonds, place whole almonds in a shallow pan. Spread in a single layer. Bake at 325ºF for 10 to 15 minutes until inside of almond changes from white to ivory or tan.
RICH CHOCOLATE PUDDING
2 squares unsweetened chocolate
1 cup sugar
2 tablespoons cornstarch
2 cups milk
1/2 teaspoon vanilla extract
pinch of salt
whipping cream (optional)
cherries or other berries for garnish
Coarsely chop the chocolate. Set aside. Stir sugar and cornstarch together in small saucepan until thoroughly blended. Gradually stir in milk until blended. Add chopped chocolate. Cook, stirring over medium heat until chocolate is melted and mixture begins to boil. Cook, stirring, until thickened, about 5 minutes. Stir in vanilla and salt. Pour into 4 custard cups. Cool at room temperature before serving. Whip cream, if used, and add a spoonful to each pudding. Garnish with cherries or other berries of your choice.
1 cup sugar
2 tablespoons cornstarch
2 cups milk
1/2 teaspoon vanilla extract
pinch of salt
whipping cream (optional)
cherries or other berries for garnish
Coarsely chop the chocolate. Set aside. Stir sugar and cornstarch together in small saucepan until thoroughly blended. Gradually stir in milk until blended. Add chopped chocolate. Cook, stirring over medium heat until chocolate is melted and mixture begins to boil. Cook, stirring, until thickened, about 5 minutes. Stir in vanilla and salt. Pour into 4 custard cups. Cool at room temperature before serving. Whip cream, if used, and add a spoonful to each pudding. Garnish with cherries or other berries of your choice.
Friday, July 22, 2005
DELECTABLE DESSERTS
Cheesecake and Chocolate are favorites of mine, so I am always on the look out for new recipes and new websites related to both. I hope that everyone who visits will feel comfortable enough to share. I will also do my best to post recipes and sites here.
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