What would my day be without a dessert for you to try? This is nice, easy and super delicious. You could also serve with a warm caramel drizzle over the top….just sayin’
- 2 x 8 oz. pkgs. Cream cheese
- 3 large eggs, lightly beaten
- 1 pkg. Peak Frean shortbread cookies, (10 oz) finely crushed
- 1 Tbsp. brown sugar
- pinch of ground cinnamon
- 1/4 cup melted butter
- 8 oz. sour cream
- 1 cup sugar
- 2 tbsp. flour
- 2 tsp. vanilla
- 1/2 tsp. ground cinnamon
- 1 tbsp. sugar
- 1/2 tsp. ground cinnamon
While the oven is heating 350 degrees, allow the cheese and butter to reach room temperature. To make the crust stir together the cookies, sugar, pinch of cinnamon and stir in the melted butter. Press onto bottom and 1 1/2 inches up the side of a 9″ springform pan.
In a large bowl, beat together the cheese, sour cream, 1 cup sugar, flour, vanilla and 1/2 tsp. cinnamon until completely smooth. Add the eggs, beating to incorporate.
In a small bowl, mix together the sugar and cinnamon. Pour the cheese mixture into the pan and sprinkle the top with the cinnamon/sugar mixture.
Place the pan inside a larger pan. Bake for 45-50 minutes or until a 3″ edge appears set when gently shaken. Cool in the pan for 15 minutes and with a sharp knife, run around the edge of the pan to release crust. Cool another 30 minutes then remove sides of the pan. Cool completely on a rack, then cover and chill for 4-5 hours before serving.
Who knew this could be the best yet?
Churros (Mexican Dessert)
Again, this recipe is from a class we took with Chef Paul Cecconi. They are so darn yummy, you better buy elastic waisted pants, ‘cuz you will make them over and over and……over again!
- 1 cup water
- 2 1/2 tbsp. white sugar
- pinch of salt
- 2 tbsp. vegetable oil
- 1 cup flour
- Oil for deep fryer
In a small saucepan on medium heat, combine water, sugar, salt and oil and bring to a boil then remove from the heat.
Stir the flour in vigorously until it forms a ball. Switch arms so you don’t get tired stirring this.
Place batter in a piping bag with a star tip and pipe into 375 degree oil and fry until golden.
After fried, toss in the cinnamon sugar (follows).
- 1/2 cup sugar
- 1 tsp. ground cinnamon
Didn’t I tell you these were yummy? Besides, look at the money you saved by not having to fly to Mexico. Darn, I’m good!
Pumpkin Loaves
This recipe makes 2 loaves….one for now and one for unexpected company in the future.
- 3 1/2 cups flour
- 2 tsp. baking soda
- 1 tsp salt
- 3 cups sugar (yes, this is right)
- 2 tsp. cinnamon
- 2 tsp. freshly ground nutmeg
- 4 large eggs, beaten
- 2/3 cup water
- 1 cup Crisco oil
- 2 cups pumpkin puree not pie filling)
- 1 cup chopped pecans
- 1/2 cup English toffee bits
Sift dry ingredients in a medium bowl, add the beaten eggs, water, oil and pumpkin. Stir in the toffee bits and pecans until well blended. Grease 2 loaf pans and bake for about 1 1/2 hours in a 350 degree oven.
Check for doneness and let cool on a rack. Remove from the pans. Wrap in saran and, if freezing, insert inside a freezer bag.
Caramel Swirl Bars
These are ooey gooey delicious.
- 1 1/2 cups sifted flour
- 2 tsp. baking powder
- 2 tsp. cinnamon
- pinch of salt
- 1 1/2 cups packed dark brown sugar
- 1/2 cup melted butter
- 2 large eggs
- 1 tbsp. pure vanilla extract
- 1 cup coarsely chopped pecans
- 1 pkg. (14 oz. bag) caramels, wrappers removed
- 1/4 cup half and half
Sift together the flour, baking powder, cinnamon and salt and set aside.
Mix together the sugar, butter, eggs, vanilla and pecans until well blended. Fold in the flour mixture and reserve 1 cup of the batter. Spread the remaining batter in a greased, foil-lined cookie sheet. Preheat oven to 350 degrees and bake for 15 minutes or until firm.
In the microwave, melt the caramels and half and half in a bowl for 2-3 minutes until melted. Cool for about 5 minutes and the mixture becomes thickened. Pour over the baked layer in the pan, spreading to 1/2 of the edges.
Drop the reserved batter by spoonfuls over the caramel layer. Draw knife through to give a marbled effect.
Bake for 20 minutes until the center is set. Cool on a wire rack and cut into bars.
Apple Pecan Crisp
This is a lovely dessert. I can’t imagine anyone not liking the flavours of apples, oatameal and toasted pecans…yummmmmm!
- 1 1/2 cups flour
- 1 1/8 cups of rolled oats (not instant)
- 1 1/8 cups packed dark brown sugar
- 1 1/2 cups toasted, chopped pecans
- 1 1/2 tsp. cinnamon
- pinch of salt
- 3/4 cups unsalted butter, cut into cubes and softened
- 4 1/2 lbs tart-sweet apples such as a Gala
- 3 tbsp. fresh lemon juice
- 4 – 5 tbsp. sugar (to taste)
- 2 tbsp. flour
- cinnamon whipped cream or vanilla ice cream drizzled with Calvados
**what the heck, drizzle the Calvados over the whipping cream as well.
Preheat oven to 375 degrees. Butter a 13 x 9 inch baking dish
Sift together the flour, cinnamon and salt and add the oats, brown sugar into a bowl and blend the butter in with your fingers to form small clumps. amd set aside.
Peel and core apples and cut into 1/4 inch wedges then toss with lemon juice, sugar and flour in a large bowl. Transfer to a baking dish, spreading evenly.
Crumble the topping over the apples and bake until golden and the apples are tender, abpout 45 minutes.
Top with the cinnamon flavoured whipped cream or cinnamon whipped cream and be sure to drizzle some Calvados over this. OMG this is delicious.
Individual Cinnamon Rolls in Paper
I’m rushing the season just a little..I have had enough of winter. You too? When the weather is warm enough to have breakfast or brunch on the deck, try this one out. Save it for a romantic breakfast for two or when you have guests staying the weekend.
- 1/2 cup packed brown sugar
- 1/2 tsp. ground cinnamon
- pinch each of cloves, nutmeg and allspice
- 1 3/4 cups sifted flour
- 1 3/4 tsp. baking powder, sifted
- 1/2 cup golden raisins (optional) or
- 1/2 cup finely chopped pecans (optional)
- 1/2 cup whipping cream
- 1/2 cup milk
- 2 tbsp. melted butter, for brushing
Preheat oven to 350 degrees. Combine the first three items and set aside. Put the sifted flour, baking powder together and add the raisins or nuts (or not) and make a well in the center. Slowly add the milk/cream, stirring until a soft dough forms.
On a lightly floured surface, turn out the dough and knead until it becomes smooth and elastic. Roll this out to approximately 12″ x 14″.
Brush with butter and sprinkle evenly the sugar mixture, reserving a generous tbsp. for later. Roll the dough up, starting on the long side and then cut into 8 pieces.
In a large muffin tin, cut parchment paper to fit and hang up over the top of the pan edge and place a slice in each one. Brush the tops with butter and sprinkle the remaining sugar on top. Bake for about 25-28 minutes until golden in colour.
Serve in individual large “cups”, add a fresh flour on the saucer and present with a piping hot cup of coffee. Ummmm!
Oh, and don’t forget to have fresh butter on the side, just in case. Just sayin’…….
Apple Slippers
Ha Ha….got your attention, didn’t I? Well this is the translated version of the French Chaussons aux pommes.
Who doesn’t remember or even love Apple Turnovers, especially when your home is going to have friends and/or family staying over?
- 1 tbsp. butter
- 1 large Gala apple, peeled, cored and thinly sliced
- 1 tbsp. plus 1 tsp. sugar
- 1/4 tsp. ground cinnamon
- pinch of kosher salt
- 1 large egg
- 1 sheet puff pastry, thawed overnight in the refrigerator, cut into four equal rectangles
Preheat oven to 425 degrees.
In a frypan, melt the butter and add the apple slices, cooking until softened. Stir often so as not to burn (about 4 minutes). Sprinkle 1 tbsp. of the sugar, the cinnamon and salt over the apples, cooking a further minute. Remove from the heat.
In a bowl beat the egg with 2 tbsp. of water and lightly brush the edges of the pastry. Spread the cooked apples evenly over one half of the long side of the rectangle, but not over the border.
Press to seal the edges lightly and place on a parchment lined cookie sheet.
Brush the tops with the remaining egg wash and sprinkle each “slipper” with a 1/4 tsp. of the reamaining sugar.
Bake for about 15-18 minutes until golden and serve while still warm.
Flapper Pie With Swiss Merginue
You will never want to lose this one. The secret is the swiss merginue.
- 2 1/2 cups graham crumbs
- 1/2 cup brown sugar
- 1/2 cup melted butter, not margarine
- 1/2 tsp. cinnamon
- 2 1/2 tbsp. cornstarch
- pinch of salt
- 2 cups milk
- 3 egg yolks
- 1/2 cup sugar
Preheat oven to 350 degrees.
In a medium bowl, mix the crumbs, brown sugar, butter and cinnamon until well blended. Press into a nine inch pie plate. Bake for about seven minutes and remove from the oven. Now, here is where the wonderful smells take over the kitchen.
In a heavy saucepan mix the egg yolks, sugar, cornstarch and salt and very slowly, while still whisking, add the milk. Continue until the mixture comes to a boil and becomes thick and smooth. Remove from the stove and pour into the pie shell.
Raise the oven temperature to 375 degrees and start on the meringue.
Swiss Mergingue
- 7 large egg whites (using the 3 whites from above will help)
- 3/4 cups sugar
- pinch of salt
To make the meringue, combine the ingredients in a heat proof bowl and set bowl in a pan of simmering water. Beat the mixture until warm and the sugar has dissolved. Remove from heat and whip into stiff peaks.
Mound this high over the pie and with a flat edged spatula make peaks in the whites, making sure it touches all the edges of the pie. Set in the oven and, watching carefully, bake for approximately eight minutes until lightly golden.
When cooled down, enjoy! This is beyond fabulous. Oh yeah, the cinnamon is the added secret…trust me.
Ketchup-Homemade
This is summer….lots of hot dogs and hamburgers on the bbq. If you run out of the commercial stuff, make this one up. It’s good.
- 1/2 cup tomato paste
- 1/4 cup water
- 1/8 cup vinegar
- 1/8 tsp. cinnamon
- 1/8 tsp. cloves
- 1/8 cup sugar
- 1/8 tsp. onion powder
Mix together in a small saucepan and bring to the boil. Remove from heat and put into a small container. This only makes 1/2 cup, so you may want to double, triple etc all the ingredients, after you try the first lot.
Cheesecake With A Spanish Flair
I love cheesecake, but seem to in the minority most of the time. This is easy, not expensive to make and with the flavours of spring fruit offerings, makes it a real winner.
- 1 lb. Philadelphia cream cheese
- 3 tbsp. butter
- 1 1/2 cups berry sugar
- 2 large eggs
- 1/4 cup flour
- 1 tsp. lemon zest
- 1/2 tsp cinnamon
- pinch of salt
- Icing sugar
Preheat oven to 400 degrees. Cream together the cream cheese, sugar and 1 tbsp. butter. Add the eggs, blending well after each addition.
Add the flour, zest, cinnamon and salt. Mix well. With the remaining 2 tbsp of butter, butter the sides and bottom of a springform pan. Pour in the batter and bake for just 12 minutes.
Reduce the temperature to 350 degrees and continue baking for about 25-30 minutes. Cool completely.
Strawberry/Rhubarb topping
- 2 cups chopped rhubarb
- 2 cups fresh strawberries
- 1 – 2 tbsp. fresh lemon juice
- sugar to taste
Put the ingredients in a saucepan and cook until the rhubarb is tender. Taste and adjust lemon juice and sugar.
Sprinkle the top of the cheesecake with icing sugar and add the fruit topping on top. The topping can be either warm or cold, your decision!
If you didn’t notice….this doesn’t have a crust of any kind. It is so elegant when served.
Flavouring Butters
By flavouring butter, you are able to enhance the food you are serving. What I have here are three butters used for Breakfast fare such as pancakes or french toast etc. They can also be used for scones or muffins.
They are wonderful and I hope you will try them out. They all keep well in the refrigerator.
Orange Butter
- 1/2 cup softened butter
- 2 tbsp. concentrated orange juice
- 2 tsp. icing sugar
- 1 tsp. grated fresh ginger
In a small bowl, beat the butter until fluffy. Add the rest of the ingredients and beat until well blended. Place in a covered container and keep in the refrigerator.
Honey Cinnamon Butter
- 1/4 cup honey
- 1/4 cup softened butter
- 1 tsp. ground cinnamon
Beat all in a small bowl and place in a covered container in the refrigerator.
To change the flavours, you can opt out for nutmeg or ground ginger. All I can say is yum yum!
Nut Butter
I know there are allergies to nuts BUT my grandaughter has severe allergies but can eat almonds. So adjust any nut if you can avoid any problems. Try walnuts, hazelnuts or almonds.
- 1/2 cup softened butter
- 1 tbsp. icing sugar
- 1 tsp pure vanilla
Blend in a small bowl, combine the butter and nuts. Blend in the sugar and vanilla. Place in a covered container and keep in the refrigerator. This butter is soooo good with muffins and scones.
Rhubarb Coffee Cake
What a wonderful time of year – Spring….when all things are new again. With Spring, comes rhubarb and this is a great way to use it.
- 1 1/2 cup brown sugar
- 3/4 cup Crisco Oil
- 1 large egg
- 2 1/2 cups flour
- 1 cup buttermilk
- pinch of salt
- 1 tsp baking soda
- 1 tsp. vanilla
- 1 tsp. ground cinnamon
- 2 1/2 cups rhubarb, cleaned and chopped
- 1/2 cup pecans, coarsely chopped
- 1/2 cup berry sugar
- 1 tbsp. butter
Preheat oven to 325 degrees. In a medium bowl, mix brown sugar, oil and egg together.
Blend flour, buttermilk, salt, baking soda, cinnamon and vanilla. Blend with the egg mixture. Fold in the rhubarb and nuts.
Place in 2 greased 9 x 5 loaf pans. Combine sugar and butter brush over the top of the loaves. Bake for 1 hour. Remove to rack and cool for 10 minutes before removing. Cool completely.
Either ask all your friends over for coffee and freeze one wrapped in parchment paper and tin foil over that to seal in, or you will eat it all up.