RED VELVET CHEESECAKE

Here is a recipe for those of you who don't mind putting a little work into your cakes. This yummy recipe is from Grandmother's Kitchen.

For the Cheesecake:
32 ounces cream cheese, at room temperature
1 /4 cups granulated sugar
4 eggs, at room temperature
3/4 cup heavy cream
1 tablespoon vanilla extract

For the Red Velvet Cake:
1 cup unsalted butter, at room temperature
1 1/2 cups granulated sugar
2 eggs
1/4 cup + 1 tablespoon unsweetened cocoa powder
6 tablespoons red food coloring (liquid)
1 teaspoon vanilla extract
1 cup buttermilk
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon distilled white vinegar

For the Cream Cheese Frosting:
1 cup butter, at room temperature
8 ounces cream cheese, at room temperature
5 cups powdered sugar
2 tablespoons vanilla extract

1. Make the Cheesecake: Preheat oven to 350 degrees F. Butter a 9-inch springform pan and then tightly wrap the outside with heavy duty foil. Put a pot of water (or a tea kettle) on to boil.
2. Using an electric mixer, beat together the cream cheese and sugar at medium speed until completely smooth, about 3 minutes. Add the eggs one at a time, beating for a minute or so after each addition, and scraping down the sides of the bowl as needed. Add the heavy cream and vanilla extract, and beat until completely incorporated.

3. Pour the batter into the springform pan; place the springform pan into a larger pan, such as a roasting pan, and pour the boiling water into the larger pan until the water comes about halfway up the side of the springform pan.

4. Bake until the cheesecake edges are set but the middle still jiggles a bit, about 45 to 55 minutes. Turn the oven off, but leave the cheesecake in the oven with the door closed for 1 hour. At this point, remove the cheesecake from the water bath and place the springform pan on a cooling rack to cool to room temperature. Place the cheesecake in the refrigerator until well-chilled, at least 4 hours or overnight.

5. Make the Red Velvet Cake: Preheat oven to 350 degrees F. Grease two 9-inch cake pans. Line the bottoms of the pans with a parchment round, butter the parchment paper, and then flour the pans.

6. On medium-high speed, cream the butter and sugar until light and fluffy, about 3 minutes. Turn the mixer to high and add the eggs one at a time, mixing for about a minute after each addition. Scrape down the bowl and beat until well incorporated.

7. In a separate small bowl, mix together the cocoa powder, vanilla extract and red food coloring to make a thick paste. Add to the batter and mix on medium speed until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.

8. Reduce the mixer speed to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining buttermilk and flour. Beat on high until smooth.

9. Again, reduce the mixer speed to low and add the salt, baking soda and vinegar. Turn to high and beat for another couple of minutes until completely combined and smooth.

10. Divide the batter evenly between the two cake pans and bake for about 30 minutes, or until a thin knife or skewer inserted into the center comes out clean. Cool for 10 minutes and then remove cakes from the pans and place them on a cooling rack to cool completely.

11. Make the Frosting: Using an electric mixer with the whisk attachment, whip the butter and cream cheese on high speed for about 5 minutes, scraping down the bowl as necessary. Reduce the speed to low and slowly add the powdered sugar until all is incorporated. Add the vanilla and mix to combine. Increase the speed to medium-high and whip for a few minutes until the frosting is light and fluffy, scraping the bowl as necessary.

12. Assemble the Cheesecake: If needed, level the tops of the red velvet cake layers with a serrated knife or cake leveler so that the tops are level and not domed. Next, slice the cheesecake in half horizontally to create two layers. Place one layer of the red velvet cake on your serving plate. Spread a very thin layer of the cream cheese frosting over it (it creates a type of glue so that the layers stick together and don’t slide around). Top that with one layer of the cheesecake, and again top with a very thin layer of frosting. Repeat, adding the second red velvet layer, and then placing the second cheesecake layer on top, with a layer of frosting between them. Using the remaining frosting, cover the cake in frosting and decorate as desired. Refrigerate until ready to serve. Refrigerate any leftovers.

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APPLE-CINNAMON MONKEY BREAD

This is a yummy recipe from Pillsbury.

2

cans (17.5 oz each) Pillsbury™ Grands!™ Flaky Supreme refrigerated cinnamon rolls with icing

 

1

medium tart apple, peeled, chopped

 

1/2

cup sugar

 

1 1/2

teaspoons ground cinnamon

1/4

cup butter, melted

Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening or cooking spray.

Set aside icing tubs from cinnamon rolls. Separate each can of dough into 5 rolls; cut into quarters.

Place apple in small bowl. In another small bowl, mix sugar and cinnamon. Add 1/4 cup sugar mixture to apple; toss to coat. Sprinkle half of apple pieces in pan. Roll half of dough pieces in sugar mixture; place on apples in pan.

Sprinkle with remaining apple pieces. Roll remaining dough pieces in sugar mixture; place on apples. Pour melted butter over top.

Bake 40 to 45 minutes or until golden brown across top. Cool 10 minutes; run knife around edge of pan to loosen. Place heatproof serving plate over pan and turn over; remove pan. Cool 10 minutes longer.

Drizzle reserved icing over top of bread, allowing some to drizzle down sides. Pull apart to serve; serve warm.

PD's HOLIDAY CHERRY CHEESECAKE

This recipe is very good any time of year. Forget holiday in the title.

• 1 cup walnuts, chopped
• 1 1/4 cup flour
• 1/2 cup brown sugar
• 1/2 cup shortening
• 1/2 cup sweetened coconut flakes
• 2 (8 oz) packages cream cheese, softened
• 2/3 cup sugar
• 2 eggs
• 2 teaspoon vanilla extract
• 2 (21 oz) cans cherry pie filling

Preheat oven to 350°F.

For crust, combine flour and brown sugar. Cut in shortening until fine crumbs form and add 1/2 cup of nuts to crust, and 1/2 of the coconut into crust mixture. Mix well and remove 1/2 cup of the crust mixture and set aside with the remaining nuts and coconut. This will be used for the topping. Press the crust mixture into a pie pan. Bake for 10 minutes, or light golden brown.

Beat together cream cheese, sugar, eggs, vanilla and pour into baked crust. Smooth it over the crust. Bake for another 15 minutes. Pour cherry pie filling over the cheesecake, and smooth over. Sprinkle reserved crust mixture over cherry pie filling. Bake 15 minutes more and then let cool. Refrigerate overnight. Cut and enjoy.

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STRAWBERRY CUPCAKES

2/3 cup fresh strawberries, halved

1/4 cup milk
1 tsp vanilla extract
1 stick unsalted butter, softened
1 cup granulated sugar
1 large egg
2 large egg whites
1 cup all-purpose flour, sifted
1/2 cup whole-wheat pastry flour, sifted
1 tsp baking powder
1/4 tsp salt

Preheat oven to 350 degrees.
Line 12 muffin cups with paper cupcake liners; set aside.

Puree the strawberries in a food processor.  Combine puree with the milk and vanilla; set aside.

Using an electric mixer, beat the butter at medium speed until creamy; gradually add in the sugar, beating well.  Add the egg; beat until blended.  Add the egg whites and beat until blended.

Whisk together the flours, baking powder, and salt; add to the butter mixture alternately with the strawberry mixture beginning and ending with the flour mixture.  Beat at low speed after each addition.

Spoon the batter into the prepared pans and bake at 350 degrees for 20 minutes or until the tops are dry to the touch.  Remove from the pans and allow to cool completely on wire racks.

Frost the completely cooled cupcakes with the following recipe for Strawberry Frosting:

1/2 cup fresh strawberries, halved and pureed in food processor
2 sticks butter
3 1/2 cups sifted powdered sugar
1 1/2 tsp vanilla extract

Reserve 3 tablespoons of the strawberry puree.  Polk a few tiny holes in the cooled cupcakes and drizzle with the remaining puree, if desired.  Otherwise, reserve for another use.

Beat the butter with electric mixer until creamy.  Gradually add the powdered sugar at low speed until blended.  Add the vanilla extract and the 3 tablespoons of the strawberry puree and beat just until blended, thick, creamy, and ready to spread.  Pile the frosting atop the cupcakes for serving.

This is my adaptation of a recipe from Sprinkles cupcakes.

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COPYCAT BOUNTY CHOCOLATE BITES

The idea for these bars came from the Bounty candy bar made by Mars. 

2 cups sweetened shredded coconut

1 cup graham cracker crumbs

2/3 cup sweetened condensed milk

1/2 cup butter, melted

1/4 cup confectioners' sugar

1 tbsp coconut oil

1/2 tsp vanilla extract

1/8 tsp salt

12-oz dark chocolate candy coating

Place the first 8 ingredients in a food processor: pulse until blended. Spread mixture into a 24 square silicone mold. Freeze until firm, about 1 hour.

Alternatively, press coconut mixture into an 8x8-inch parchment lined square pan. Cut into 1-inch squares.

In a microwave, melt the candy coating, stir until smooth. Dip the coconut squares into the chocolate, allow excess to drip off. Place on a waxed paper-lined sheet and refrigerate until set. 

Store in an airtight container.

toh recipe and photo

 

CINNAMON ROLL MUFFINS

1/3 cup melted butter

1/2 cup sugar

1 large egg, room temperature

1/2 tsp vanilla extract

1 1/2 cups all-purpose flour

1 1/2 tsp baking powder 

1/2 tsp salt

1/2 cup milk

Topping:

1/4 cup melted butter

1/2 cup packed brown sugar 

1 1/2 tsp ground cinnamon

Frosting
3-oz cream cheese, softened

2 tbsp whole milk

1/2 tsp vanilla extract

3/4 cup confectioners' sugar

Preheat oven to 350-degrees. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine flour, baking powder and salt; add to the creamed mixture alternately with milk until combined.

For Topping, in a bowl, stir together butter, brown sugar and cinnamon.

Fill 12 paper-lined muffin cups 1/4 of the way full of batter. Using half the brown sugar mixture, spoon on top of each. Add remaining batter to the cups, filling each about 2/3s full. Sprinkle remaining brown sugar mixture over the tops.

Bake at 350-degrees 15-18 minutes or until a wooden toothpick inserted in the center comes our clean. Cool slightly on a wire rack.

Meanwhile, in a large bowl, beat cream cheese at medium speed until smooth, 2-3 minutes. Add milk and vanilla. Slowly add confectioners' sugar and beat until fluffy. Drizzle over the muffins.

Yield: 1 dozen

file photo may or may not be this exact recipe

SWEET TEA ICEBOX TART WITH GINGERSNAP CRUST

This is one of my old Southern Living Recipes. Sweet tea is the beverage of the South. We use tea for everything!

CRUST
1 1/2 cups crushed gingersnap cookies
5 tbsp butter, melted
2 tbsp light brown sugar
1/4 tsp ground cinnamon

Stir all ingredients together and press into a 9-inch tart pan that has a removable bottom.

FILLING
2 tbsp unsweetened instant iced tea mix
2 tbsp water
1 can (14-oz) sweetened condensed milk
1/2 tsp orange zest
1/2 tsp lime zest
1/3 cup fresh orange juice
1/4 cup fresh lemon juice
2 large eggs, lightly beaten

TOPPING
1 cup heavy cream
3 tbsp sugar
Thin orange slices for garnish, optional
Fresh mint leaves for garnish, optional

Preheat oven to 350 degrees.

In a large bowl, stir the tea mix and water together. Whisk in the sweetened condensed milk, orange and lime zest, juices and eggs until blended.

Place the prepared crust on a baking sheet and pour in the filling mixture.

Bake at 350 degrees for 20 to 25 minutes or just until the filling is set. Remove to a wire rack and cool completely (takes about 1 hour). Cover and refrigerate at least 4 but up to 24 hours.

Remove tart from pan and place on serving plate.

Beat the cream and sugar at medium speed with an electric mixer until stiff peaks form. Top the tart with the whipped cream and add garnishes if desired.

Note: If you don't want the gingersnap crust, you could use 2 (4-oz each) ready-made mini graham cracker crusts and make mini tarts.

PRALINE ICE CREAM PIE

PRALINE ICE CREAM PIE

This is a recipe I got from Jello-O Pudding back in the 1970s.

2 tablespoons light brown sugar

2 tablespoons butter or margarine

1/3 cup chopped nuts

1 lightly baked 9-inch pie shell

1 1/2 cups cold milk

1 cup (1/2 pt) vanilla ice cream, softened

1 pkg (6-serving) Jell-O Instant pudding-butter pecan flavor

Combine brown sugar, butter, and nuts in saucepan. Heat until butter is melted. Pour into pie shell and bake at 450 degrees for 5 minutes. Cool.
Thoroughly blend milk and ice cream in bowl. Add pudding mix. Beat slowly with rotary beater or at lowest speed of electric mixer until blended, about 1 minute. Pour immediately into pie shell. Chill until set, about 3 hours. Garnish with whipped topping and additional chopped nuts, if desired.

file photo of this pie

 

PUNCH BOWL CAKE

1 yellow cake mix
1 (6 oz.) pkg instant vanilla pudding
1 lg. can crushed pineapple, drained
2 (10 oz.) pkg frozen strawberries, thawed
2 bananas
1 (16 oz.) carton Cool Whip

Bake cake according to the package directions, baking in two round cake pans; set aside to cool. 

Make pudding according to package directions; refrigerate until chilled. 

Cut one layer of cake into small chunks; put in punch bowl. Spread half of pudding on top; then add half of pineapple and one package strawberries. Slice one banana on top of strawberries then top with half the whipped topping, spreading to cover completely. 

Repeat the process with the remaining ingredients.

Refrigerate overnight or for at least 8 hours before serving.

file photo for reference

 

PINEAPPLE-CREAM CHEESE-COCONUT BALLS

1 package (8 ounces) cream cheese, softened.

1 can (8 ounces) crushed pineapple, well drained.
1 cup chopped pecans
3 cups flaked coconut.
In a small bowl, beat cream cheese and pineapple until combined then fold in the pecans. Cover and refrigerate for 1 hour.
Take out of refrigerator and roll into 1-inch balls; then roll the balls in the coconut. Refrigerate for 4 hours or overnight.
Yield: about 2 dozen.
***If you actually follow the instructions, and don't try "taste testing" before the product is finished, you'll love this recipe. A few helpful hints to remember when making this recipe:
a. An inch is much smaller than you think, use ruler to measure an inch.
b. After you mix the drained crushed pineapple and softened cream cheese, don't taste it.
c. After you shape the balls, roll them in coconut, don't taste them. It is now cream cheese, pineapple, pecans and coconut.
4. If you made your snowballs SMALL, and they've chilled overnight (or at least 6 hours), the pineapple and cream cheese have "married", and are delicious.

A friend sent this to me a few years ago to share with you.