Posts tagged #Desserts

Jewish Apple Cake

Jewish Apple Cake

Why do you suppose this is Jewish Apple Cake? I’ve asked around and the only reason I can come up with is the addition of orange juice. Who knew? What? You want that I should know everything about baking?

  • 3-4 apples, peeled and diced
  • 3 tablespoons cinnamon
  • 5 tablespoons sugar
  • 1 cup oil
  • 2 cups sugar
  • 4 eggs
  • 3 cups flour
  • 3 teaspoons baking powder
  • Juice from one orange (¼ - ½ cup, approximate)
  1. Combine cinnamon and sugar. Toss diced apples in cinnamon sugar and set aside.
  2. In a large mixing bowl, blend oil, sugar eggs and orange juice together.
  3. Combine flour and baking powder and add to sugar/egg mixture.
  4. Gently fold in apples. Bake in greased and floured 12-cup bundt pan for 60-70 minutes at 325°.

Preparation time: 15 minute(s)

Cooking time: 1 hour(s)

Number of servings (yield): 12

Jewish Apple Cake

Jewish Apple Cake

Posted on November 5, 2012 and filed under Desserts.

Cherry Cheese Tarts

Recipe: Cherry Cheese Tarts

Summary: Puff pastry has become a staple in my kitchen...

Ingredients

  • 1 cup fresh, pitted cherries
  • ½ cup water or cherry juice
  • 1 cup sugar
  • 2 tablespoons flour
  • ½ teaspoon almond flavoring
  • 4 ounces softened cream cheese
  • ¼ cup powdered sugar
  • ½ teaspoon vanilla
  • 1 sheet puff pastry

Instructions

  1. Whisk together sugar and flour. Slowly add water or cherry juice and whisk until smooth.
  2. Cook over medium heat until thickened, about 4-5 minutes. Add cherries and continue to cook for an additional 10 minutes.
  3. Remove from heat and add almond flavoring. Set aside to cool.
  4. Allow puff pastry to thaw in refrigerator.
  5. Unfold pastry and cut into 9 equal squares. Place pastry squares in muffin or tart tin.
  6. Mix cream cheese, powdered sugar and vanilla until smooth.
  7. Drop 1-2 tablespoons of cream cheese mixture into pastry cups. Cover cream cheese with cherry pie filling.
  8. Bake at 350 for 25 minutes.
  9. Best served at room temperature.
Cherry Cheese Tarts

Cherry Cheese Tarts

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Posted on January 2, 2012 and filed under Desserts.

Seminary Cream Puffs

Recipe: Seminary Cream Puffs

Summary: I served these little bundles of eye-rolling love at my "Seminary Info & Cream Puff Extravaganza"... "Bake it and they will come", said the voice in my head.

Ingredients

Pastry –

  • 1 cup water
  • ½ cup butter
  • 1 cup flour
  • 4 eggs

Custard filling –

  • 3 – 5.1 oz. pkg. vanilla pudding (6 serving size)
  • 6 cups milk
  • 1 – 14 oz. can sweetened condensed milk
  • 1 – 8 oz. container whipped topping

Frosting –

  • ¼ cup butter
  • 2 oz. unsweetened baking chocolate
  • 1 tablespoon vanilla
  • 2 cups powdered sugar
  • ≈ ¼ cup milk

Instructions

  1. Heat water and butter to rolling boil.
  2. Add flour, stirring constantly, cook until dough forms into a ball.
  3. Remove from heat. Beat in eggs.
  4. Using a #20 (1.5 ounce) cookie scoop, drop dough onto cookie sheet, about 2” apart.
  5. Bake at 350⁰ for 35 minutes.
  6. Allow to cool completely.
  7. Prepare custard - Combine pudding mix with milk and sweetened condensed milk. Gently stir in whipped topping.
  8. Prepare frosting - Melt chocolate and butter, mix well. Beat in powdered sugar and vanilla. Add milk by tablespoon until frosting reaches desired consistency.
  9. Slice off top of each puff. Remove any strands of soft dough.
  10. Fill with custard, replace top and frost. Refrigerate before serving.

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Posted on August 14, 2011 and filed under Desserts.

Eggnog Cheesecake

Christmas Header

Christmas Header

Recipe: Eggnog Cheesecake

Summary: December 17 - A Cookie A Day Until Christmas.  So, it's not a cookie. Sue me. This just happens to be how I spent most of the day. Ergo, it's "December 17 - A Cookie A Day Until Christmas". Besides... it's super yummers.  I helped a friend with a fundraiser by making desserts, and this was one of them.

Ingredients

Crust:

  • 2 cups gingersnap cookies, finely crushed
  • ½ cup sugar
  • ½ cup butter, melted

Filling:

  • 4 - 8 ounce packages cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon rum flavoring
  • 1 teaspoon vanilla
  • ½ teaspoon nutmeg
  • 4 eggs
  • 1 cup dairy eggnog

Topping:

  • 2 cups heavy whipping cream
  • ½ cup powdered sugar
  • ½ teaspoon rum flavoring
  • Sprinkle of nutmeg

Instructions

  1. For the crust: In a medium bowl stir cookie crumbs and ½ cup sugar together. Add melted butter and mix well.
  2. Press into 10" springform pan. Wrap outside of springform pan with foil.
  3. Beat cream cheese until light and fluffy, 2-3 minutes. Mix in sugar, beating for 2-3 minutes.
  4. Add flavorings and nutmeg. Add eggs, beat on low speed. Stir in eggnog.
  5. Pour filling into prepared pan. Place springform pan in a large roasting pan. Place roasting pan in the oven and add enough hot tap water into roasting pan to come up halfway up side of springform pan.
  6. Bake at 350° for 60-70 minutes. Remove pan from water and place on cooling rack.
  7. After 15 minutes, remove foil and loosen crust from sides and allow to cool another 30 minutes.
  8. Remove sides of pan, cover with plastic wrap and refrigerate.
  9. Whip cream until soft peaks form. Add powdered sugar, flavoring and nutmeg.
  10. Continue to beat until firm peaks form. Garnish cheesecake with whipping cream and gingerbread cookie.

Variations

Press 1 teaspoon of crust mixture into paper lined muffin tin. Fill each muffin tin 2/3 full.  Bake in 325° oven for 30-35 minutes.

egg nog cheesecake 002

egg nog cheesecake 002

[caption id="attachment_769" align="alignleft" width="300" caption="I cheated and used store-bought cookies for garnish... What? I ran out of time!"][/caption]

egg nog cheesecake 006

egg nog cheesecake 006

[caption id="attachment_770" align="alignleft" width="300" caption="Perfect size cookies for garnishing the individual cheesecakes!"][/caption]

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Posted on December 17, 2010 and filed under Desserts.