Dominic’s Authentic Italian Cheesecake

 Cheesecake, Desserts, Elaine Walker  No Responses »
Aug 092011
 

1 pound cream cheese (room temperature)
1 pound sour cream
1 pound ricotta cheese (whole milk variety, best brands are Precious or Figaro)
1 cup sugar
3 T. of flour
3 T. cornstarch
1 ½ T. lemon juice
1 T. vanilla
3 eggs
4 ounces butter, melted (best brands are Danish Creamier or Tillamook)

Grease and flour a 10-inch spring form pan.
Make the graham cracker crust (below) and spread it on bottom of pan.

When the cream cheese has softened to room temperature, mix it with the sour cream until smooth.
Add the ricotta cheese and blend in. Then add the sugar.

In a small bowl or cup, stir together the flour and cornstarch, then add them to cheese mixture until blended in.
Stir in the lemon juice and vanilla.

In a separate medium bowl, lightly beat the eggs and add them to cheese mixture.
Blend in the melted butter.

Make sure all ingredients are blended well together but do not over mix. Scrape the sides of bowl with a spatula to ensure all ingredients are blended in.

Pour the mixture into the pan over the graham cracker crust. Place the pan in the oven and bake for about 1 hour and 15 minutes. The top of cake should start turning a pale tan color and no longer look wet. Every oven is different so you may have to adjust cooking time by 10 to 15 minutes (more or less).

Once done, turn off the oven and let cake sit in oven for 2 hours to cool slowly. Do not open the oven while the cake is cooling.

Then remove from oven, cover with a small towel and let it sit at room temperature for 2 hours to cool slowly, .

After the cake has cooled for two hours, cover with plastic wrap and place in the refrigerator for 12 hours.

The cake is then ready to serve. If you like, garnish it with a dusting of confectioner’s sugar.

Graham Cracker Crust
1 ½ c. graham crackers, crushed (about 18 crackers)
1/3 c. brown sugar
½ T. cinnamon
1/3 c. butter, melted

Place all ingredients in a bowl and mix well by hand. Make sure the butter is distributed evenly in the mixture. Place the mixture on the bottom of a greased and floured spring form pan. Use the bottom of a plate or other flat surface to gently press the graham cracker crust on the bottom of the pan.

Variation:
Substitute chocolate graham crackers for the regular graham crackers and leave out the cinnamon.

 Posted by Elaine at 2:27 pm

Rustic Peach Pie

 Desserts, Elaine Walker, Pie  No Responses »
Apr 202011
 

Crust:
1-1/4 cups flour
1 tablespoon buttermilk powder
1/2 teaspoon salt
1/4 cup cold butter
1/4 cup vegetable shortening
3 to 4 tablespoons ice water

Filling:
4 to 5 large ripe peaches, peeled and sliced OR 2 pounds frozen sliced peaches, partially thawed (about 5 to 6 cups)
1/2 c. fresh raspberries
1/2 cup sugar
2 tablespoons instant Clear Jel
1/2 teaspons ascorbic acid (optional, to preserver color)
1/8 teaspoon nutmeg
pinch of salt

To make the crust:
In a large bowl, whisk together the flour, buttermilk powder and salt. Cut or rub in the cold butter and shortening until the dough is crumbly. Sprinkle ice water over the mixture 1 tablespoon at a time while tossing with a fork. After adding 3 tablespoons of water, gather the dough together into a ball. Add more water the dough crumbles and won’t hold together. Flatten into a disk, wrap and refrigerate for 30 minutes or longer.

When ready to make the pie, preheat the oven to 450*F.

To make the filling:
Whisk together the sugar, instant Clear Jel, ascorbic acid, nutmeg and salt. Add the peaches and just a few of the raspberries, tossing to combine. Set aside.

To complete the pie:
Roll the chilled dough onto a well-floured surface and roll into a 14″ circle. Trim the edges into a scalloped design. Move the crust to a pie pan. Add the filling. Fold the edges of the crust up over the peaches, leaving the center uncovered.

Bake the pie for 40 to 45 minutes until the crust is golden. Remove from the oven and sprinkle with the remaining raspberries. Serve warm with whipped cream or ice cream.

 Posted by Elaine at 6:57 pm

Chocolate Covered Potato Chips

 Candy, Desserts, Elaine Walker  No Responses »
Apr 162011
 

2 c. semi-sweet chocolate chips
2 T. Crisco shortening
1 bag of Ruffles potato chips

Melt chocolate chips ad Crisco in microwave or double boiler.
Dip potato chips in melted chocolate. Lay on wax paper. Put in refrigerator for 30 minutes to harden.

 Posted by Elaine at 9:50 am

Cranberry Macadamia Christmas Cookies

 Cookies and Brownies, Desserts, Elaine Walker  No Responses »
Dec 302009
 

3 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 cup white sugar
1 cup packed light brown sugar
1 cup butter, softened
2 eggs
1 tablespoon vanilla extract
1 cup vanilla baking chips
1 cup chopped macadamia nuts
1 cup dried cranberries

In a medium bowl set aside flour, baking soda and salt.

Cream together white sugar, light brown sugar and butter (do not use shortening). Add slightly beaten eggs and vanilla.

Add flour mixture until just mixed. Stir in vanilla chips, macadamia nuts and dried cranberries.

Preheat oven to 350 degrees F (175 degrees C). Place on ungreased cookie sheet by small scoop or rounded teaspoon. Bake for 10 minutes or just until set. Remove from oven and let cool. Cookies will sink slightly.

Variations:
To make chocolate cookies – omit 1/2 cup flour and replace with 1/2 cup cocoa.
For fancier cookies: Drizzle melted white chocolate on chocolate cookies and melted dark chocolate on the white cookie.
To make chewier cookies – omit 1/2 cup flour and replace with 1/2 cup oatmeal.

 Posted by Elaine at 1:19 pm

Chocolate Mousse

 Desserts, Elaine Walker  No Responses »
Sep 162009
 

16 ounces chocolate*, coarsely chopped
1 c. water, divided
1/4 c. butter (no substitutes)
6 egg yolks
1/4 c. tablespoons sugar
1 t. vanilla
2-1/2 c. whipping cream

*Chocolate notes: You can use milk or dark, whichever you prefer. I used 12 ounces of Lindt Milk Chocolate with 4 ounces of Intense Dark Lindt.

In a microwave or double boiler, heat chocolate, 1/2 cup water and butter just until the chocolate and butter are melted. (If using a microwave, use 50% power and heat for 2 minutes, then additional 15 to 30 second increments, stirring frequently. The mousse will not taste good if the chocolate gets overheated.) Cool for 10 minutes.

In a small, heavy saucepan, whisk egg yolks, sugar and remaining water. Cook and stir over low heat until mixture reaches 160 degrees F on a candy thermometer (takes about 2 minutes).

Remove from the heat; whisk in chocolate mixture. Set saucepan in ice and stir until cooled, about 5-10 minutes.

Meanwhile, in large bowl, whip the whipping cream for 5-10 minutes until thick and almost butter-like. Fold the chocolate into the whipped cream, stirring gently by hand until the mixture is uniformly chocolatey. Spoon into a large bowl or small dessert dishes. Refrigerate overnight.

 Posted by Elaine at 8:38 pm

Easy Buttercream Frosting

 Desserts, Elaine Walker, Frosting  No Responses »
Sep 072009
 

1/2 c. butter, softened
1/3 c. shortening
1/4 c. water
1/8 t. salt
1 t. vanilla
4 c. confectioner’s sugar

In large bowl, mix together all ingredients and beat with an electric mixer until frosting is smooth and creamy.

 Posted by Elaine at 6:45 am

Snow White Sheet Cake

 Cake, Desserts, Elaine Walker  No Responses »
Sep 072009
 

1 c. sugar
1/2 c. butter, softened
2 eggs
2 t. vanilla
1-1/2 c. flour
1 3/4 t. baking powder
3/4 c. whole milk

Preheat oven to 350*F. Grease and flour a 9-inch square pan (or line a cupcake pan with paper liners).

In large bowl, add the sugar and butter and beat for 4 minutes. Add the eggs, one at a time, then the vanilla. Gradually stir in the flour and baking powder. Then add the milk and beat until the batter smooth.

Pour or spoon batter into prepared pan. (The cake won’t rise much.) For cake, bake 30 minutes. For cupcakes, but 20 to 25 minutes.

Frost with a half recipe of Easy Buttercream Frosting.

 Posted by Elaine at 6:42 am

Chocolate Cake with Peanut Butter Frosting

 Cake, Elaine Walker  No Responses »
May 062009
 

1/2 c. butter, softened
2-1/4 c. brown sugar
3 eggs
3-1 ounce squares unsweetened chocolate, melted and cooled
2 t. vanilla
2-1/4 c. flour
2 t. baking soda
1/2 t. salt
1 c. (8 ounces) sour cream
1 c. water

Frosting:
1 c. butter
1 c. peanut butter
4 c. confectioner’s sugar
1/4 c. milk
2 t. vanilla
1 c. peanuts, finely chopped

In a large mixing bowl, combine the butter and brown sugar; beat in eggs, chocolate and vanilla.

In a separate bowl, sift together the flour, baking soda and salt; add to creamed mixture alternately with sour cream. Gradually beat in water.

Pour into two greased and floured 9-inch round baking pans. Bake at 350*F for 35 to 40 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes, then remove cakes from pans and cool completely on a wire rack.

For frosting, cream the butter, peanut butter, confectioner’s sugar, milk and vanilla in a mixing bowl until smooth.

Split each layer of cake into two thinner layers, then frost. Gently press chopped peanuts into sides of cake.

 Posted by Elaine at 8:53 pm

Banana Spice Cupcakes

 Cake, Elaine Walker  No Responses »
May 042009
 

1/3 c. shortening
2/3 c. sugar
1 egg
3/4 c. mashed banana
1/3 c. milk
1 t. vanilla
1-1/3 c. flour
1 t. baking powder
1/2 t. baking soda
1/2 t. cinnamon
1/2 t. salt
1/4 t. nutmeg
1/2 t. cloves

Blend together shortening and sugar until light and fluffy. Mix in egg, banana, milk and vanilla and beat until smooth.

Sift together dry ingredients and gradually add to sugar and shortening mixture.

Spoon into cupcake papers and bake at 350*F for 20 minutes or until toothpick comes out clean.

 Posted by Elaine at 8:42 pm

Gingerbread

 Cake, Elaine Walker  No Responses »
May 042009
 

1 egg
1/2 . shortening
1/2 c. sugar
3/4 c. dark molasses
1 c. sour milk
2-1/4 c. flour
1 t. baking soda
1/2 t. salt
1 t. ginger
1 t. cinnamon

Mix together shortening, sugar and egg. Blend in molasses and sour milk.

Sift together dry ingredients and gradually add to sugar, shortening mixture.

Pour into well greased & floured 9-inch square pan. Bake at 325*F for 45 to 50 minutes.

 Posted by Elaine at 8:32 pm

Lemon Coconut Cookies

 Cookies and Brownies, Elaine Walker  No Responses »
May 042009
 

1 c. butter, softened
1/2 c. sugar
1 egg
1 T. freshly squeezed lemon juice
1 t. grated lemon peel
2 c. flour
1/2 t. salt
3-1/2 c. flaked coconut

Cream together butter and sugar until light and fluffy. Add egg, lemon juice and rind; beat thoroughly.

Gradually add flour and salt. Mix well. Stir in coconut.

Drop by teaspoonfuls onto cookie sheet. Bake at 325*F for 10 to 12 minutes.

 Posted by Elaine at 8:27 pm

Pecan Crescent Cookies

 Cookies and Brownies, Elaine Walker  No Responses »
May 042009
 

1 c. ground pecans
1 c. sugar
1 c. Crisco shortenting, melted
1 c. butter, melted
1 t. vanilla
4 c. flour
1/2 t. salt

Blend together all ingredients. Chill for an hour. Shape into crescents.

Bake at 400*F for 15 to 20 minutes. Roll cookies in confectioner’s sugar while still hot.

 Posted by Elaine at 8:12 pm

Chocolate Oatmeal Refrigerator Cookies

 Cookies and Brownies, Debbie Allen  No Responses »
May 042009
 

1 c. butter, softened
1 c. brown sugar
1 egg
3 t. vanilla
2 c. flour
1 t. baking powder
1/2 t. salt
1 c. oatmeal, uncooked
1-6 ounce package chocolate chips, melted

Combine butter, sugar, egg and vanilla.

Sift together flour, baking powder, salt. Gradually add to butter, sugar, egg mixture. Stir in oatmeal and melted chocolate.

Chill dough for an hour. Then remove from refrigerator and roll up dough in wax paper into a 1-1/2 inch diameter cylinder.

Chill for another 3 hours. Remove from refrigerator, slice into cookies and bake at 400*F for 10 to 12 minutes.

 Posted by Elaine at 7:56 pm

Almost Mrs. Field’s Cookies

 Cookies and Brownies, Elaine Walker  No Responses »
May 042009
 

1 c. butter, softened
1 c. sugar
1 c. brown sugar
1 t. vanilla
2 eggs
2-1/2 c. oatmeal, powdered in a food processor or blender
1/2 t. salt
1 t. baking powder
1 t. baking soda
2 c. flour
12 ounces chocolate chips
1-8 ounce Hershey bar, finely grated
1-1/2 c. chopped nuts

Cream together butter, sugar, and brown sugar. Blend in vanilla, eggs and oatmeal.

Sift together the salt, baking powder, baking soda and flour. Gradually add to butter, sugar, egg mixture. Dough will be extremely stiff.

Stir in chocolate chips, Hershey bar and nuts. Place golf ball-sized pieces of dough 2 inches apart on an ungreased cookie sheet. ( Do not mash flat).

Bake 10 minutes at 400*F . Cookies may not look done but will firm up as they cool.

 Posted by Elaine at 7:47 pm

Pecan Tarts

 Cookies and Brownies, Elaine Walker  No Responses »
May 042009
 

Pastry:
12 ounces cream cheese, softened
2 c. butter, softened
4 c. flour

Filling:
1 ounce unsweetened chocolate, melted
4 eggs
3 c. brown sugar
1/4 c. butter
2 T. Kahula liqueur
1 t. vanilla
2-1/3 c. chopped pecans
2/3 c. pecan halves

Begin to prepare pastry by blending together all ingredients and then letting it chill for an hour.

For filling, blend together all ingredients except pecans.

Press pastry dough into 1-3/4 inch diameter tart pans. Sprinkle the dough with some chopped pecans. Spoon in filling. Sprinkle with more chopped pecans, then top with a pecan half.

Bakte at 325*F for 30 minutes, until filling is set. Cool completely before removing from pans. Makes 6 to 7 dozen.

 Posted by Elaine at 7:39 pm

Tollhouse Peanut Butter Brownies

 Cookies and Brownies, Elaine Walker  No Responses »
May 042009
 

2/3 c. butter
2/3 c. peanut butter
1-1/4 c. sugar
1-1/4 c. brown sugar
1 t. vanilla
3 eggs
2-1/2 t. baking powder
1/2 t. salt
2-1/4 c. flour
2 c. chocolate chips, divided

Cream butter, peanut butter, sugar, brown sugar and vanilla. Beat in eggs one at a time.

Stir in baking powder, salt and flour. Mix well. Add 1 c. chocolate chips.

Pour into greased and floured pan. Bake at 350*F for 40 minutes or until done. Remove from oven. Sprinkle 1 c. chocolate chips on top of brownies. Let melt for about 5 minutes. Smooth or swirl melted chocolate over top.

 Posted by Elaine at 7:22 pm

Coconut Pecan Frosting

 Elaine Walker, Frosting  No Responses »
May 032009
 

1 c. evaporated milk
1 c. sugar
3 egg yolks, slightly beaten
1/2 c. butter
1 t. vanilla
1-1/3 c. coconut
1 c. pecans, chopped

Combine milk, sugar, egg yolks and butter in a medium saucepan, and cook over medium heat, stirring constantly until mixture thickens, about 10 to 15 minutes.

Add vanilla, coconut and pecans. Stir until cool and of spreading consistency.

 Posted by Elaine at 7:03 pm

Pineapple Spice Cake with Maple Buttercream Frosting

 Cake, Elaine Walker, Frosting  No Responses »
May 032009
 

Cake:
2-1/2 c. flour
1 t. baking powder
1/2 t. salt
1 t. cinnamon
1 t. allspice
1/4 t. nutmeg
1/2 t. cloves
1/2 c. butter, softened
1/2 c. sugar
3/4 c. maple syrup
3 eggs, separated
1 t. vanilla
1/3 c milk

FIlling and frosting:
1 fresh pineapple, cut into small chunks
2 c. maple syrup
2 eggs
1-1/2 c. butter, softened

Prepare cake:
In medium bowl, sift together flour, baking powder, salt and spices, set aside.

In another medium bowl, beat 3 egg whites until stiff. Set aside.

In large bowl, beat 1/2 c. butter and 1/2 c. sugar. Add in 3/4 c. maple syrup, 3 egg yolks, 1 t. vanilla and 1/3 c. milk. Stir in flour and spices. Then fold in egg whites.

Pour into two 9-inch round cake pans (batter will not fill pan – goes only 1/3 of the way up). Bake at 350*F for 30 minutes or until toothpick comes out clean. Allow to cool to room temperature.

Prepare filling:
In large saucepan, heat 2 c. maple syrup over medium heat just until it comes to a boil. Turn off heat and add the pineapple. Let steep for 1/2 hour. Drain pineapple, reserving liquid for frosting.

Prepare frosting:
In large bowl, beat 2 egg yolks until light yellow.

In medium saucepan, add reserved maple syrup and bring to a boil over medium heat. Continue boiling until temperature reaches 240*F on a candy thermometer.

Pour the hot syrup into the bowl of egg yolks, beating constantly until mixture cools to room temperature. Blend in 1-1/2 c. butter. Beat until light, fluffy and smooth.

Assemble cake:
Spread a little frosting over one of the layers of cake. Evenly distribute the pineapple chunks over top. Spread a little frosting over the pineapple. Cover with the other layer of cake. Frost the top of the cake, and, if desired, the sides.

 Posted by Elaine at 6:55 pm

Sour Cream Cheesecake

 Cheesecake, Elaine Walker  No Responses »
May 032009
 

Crust:
2-1/2 c. graham cracker crumbs
1/4 c. sugar
1/2 c. butter, softened

Filling:
5 packages (8 ounces each) cream cheese, softened
1-3/4 c. sugar
3 T. flour
1 T. grated lemon peel
1/4 t. vanilla
5 eggs
2 egg yolks
1/4 c. heavy cream
1 c. sour cream

Prepare crust:
In medium bowl, mix together the graham cracker crumbs, sugar and butter until they are well combined. Press the mixture on the bottom and sides of a 9-inch springform pan, building up sides of pan to form a rim all around. Refrigerate until needed.

Preheat oven to 500*F.

Prepare filling:
In large bowl, combine cream cheese, sugar, flour, lemon peel and vanilla. Beat at high speed just to blend.

Beat in eggs and egg yolks, one at a time. Add cream, beating just until well combined. Pour into crust-lined pan.

Bake for 10 minutes at 500*F. Then reduce heat to 250*F and bake another hour.

Remove cheesecake from oven. Spread sour cream over top. Let cool at room temperature for an hour. Then refrigerate 3 hours or overnight before serving.

 Posted by Elaine at 6:25 pm

Grandma’s Fresh Strawberry Pie

 Elaine Walker, Pie  No Responses »
May 032009
 

2 T. cornstarch
2 c. cold water
2/3 c. water
1 small package strawberry jello
1 quart strawberries, washed and sliced
1 pie crust, baked

Mix together cornstarch, water, sugar and jello in a medium saucepan. Bring to a boil over medium heat. Cook until slightly thickened, stirring frequently.

Remove from heat and cool to almost room temperature. Stir in strawberries. Pour into baked pie crust. Refrigerate for an hour before serving. Top with whipped cream.

 Posted by Elaine at 5:53 pm

Pecan Pie Crust

 Elaine Walker, Pie  No Responses »
May 032009
 

1 c. vanilla wafer crumbs
1/2 c. ground pecans
1/4 c. butter, softened

Mix together all ingredients. (For best results, use a Cuisinart.) Press mixture firmly against bottom and sides of a 9 inch pie plate Bake at 375*F for 8 minutes.

For cheesecake crust, double the recipe and bake for 10 minutes.

 Posted by Elaine at 5:46 pm

Mom’s Butterscotch Peanut Fudge

 Candy, Elaine Walker  No Responses »
May 032009
 

2-6 ounce packages (2 cups) butterscotch chips
1-14 ounce can sweetened condensed milk
16 large marshmallows, quartered
1/2 c. peanut butter
1 t. vanilla
1/2 c. chopped peanuts

In saucepan, combine butterscotch, milk and marshmallows. Cook and stir over low heat until mixture is smooth and melted.

Remove from heat; stir in peanut butter, vanilla and chopped nuts.

Chil until firm. Cut into squares.

 Posted by Elaine at 5:41 pm

Eggnog Pie

 Elaine Walker, Pie  No Responses »
May 032009
 

1 package Knox gelatin
1-3/4 c. eggnog, divided
3 eggs, separated
1 t. vanilla
sugar (1/3 c. plus 1/4 c.)
2-9 inch backed pie shells
optional garnish: whipped cream, shaved chocolate

Stir together the gelatin and 1/4 c. eggnog. Let set for 5 minutes.

In medium saucepan, add 1-1/2 c. eggnog and turn heat on medium.

In small bowl, mix together the egg yolks, vanilla and 1/3 c. sugar. When the eggnog in the saucepan is warm, add in the egg yolk mixture. Continue heating until the mixture coats the spoon.

Add the gelatin-eggnog to the saucepan, stirring gently. Let cool.

Whip the egg whites with 1/4 c. sugar. Fold into the cooled gelatin-eggnog.

Pour into the 2 9-inch baked pie shells. Refrigerate one hour. Top with whipped cream and shaved chocolate.

 Posted by Elaine at 5:32 pm

Chocolate Espresso Pie

 Elaine Walker, Pie  No Responses »
May 032009
 

1 ounce (or about 5 squares) Symphony or Lindt milk chocolate
2/3 c. sugar
2 T. unsweetened cocoa
2 T. plus 1 t. cornstarch
1 3/4 c. milk
1/4 c. strong brewed espresso
2 egg yolks
2 t. vanilla
Keebler shortbread pie crust

Melt chocolate over low heat. Set aside.

In medium saucepan, mix together sugar, cocoa, cornstarch. Turn heat on medium and gradually add milk and espresso, whisking constantly. Continue cooking until pudding becomes thickened and starts to boil. Remove from heat and allow to cool for a couple of mintes. Add melted chocolate, egg yolks and vanilla.

Pour pudding into Keebler crust. Bake at 375*F for 15 minutes. Cool in refrigerator for 2 hours before serving.

 Posted by Elaine at 5:15 pm

Chocolate Peanut Butter Pie

 Elaine Walker, Pie  No Responses »
Apr 192009
 

1 (9 inch) prepared chocolate cookie crumb crust
1 c. butter, melted
1 c. chocolate chips, melted
4 eggs
2 c. confectioner’s sugar
1 c. smooth peanut butter
1/3 c. heavy cream

Cool melted butter and chocolate so that it won’t curdle the eggs. When almost room temperature, put 3/4 c. of the butter and all the chocolate in a large mixing bowl and add eggs and confectioner’s sugar. Beat for a FULL five minutes. Mixture should be very full and thick.

In a separate bowl, mix together the peanut butter and cream.

Spoon the chocolate mixture into the pie filling. Then swirl the peanut butter filling into the chocolate filling. Refrigerate for an hour before serving.
Beat eggs with

 Posted by Elaine at 7:44 pm
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