BERRY-BUTTERMILK NO-CHURN ICE CREAM

 

Eric told me about this recipe that is from America's Test Kitchen.  It was made with strawberry jam, but since I still had some blueberry jam I had brought back from Maine last Fall, I decided to use it instead.  Eric kept insisting how incredible it was and also is a quick and easy recipe.  His description was SO accurate.  The little amount of buttermilk in it gives it just the perfect amount of tang, and it is so rich and creamy that it even feels decadent in your mouth. Using two liquid sweeteners keeps it soft and scoopable. It only took about 15 minutes to make it, so that is a huge plus!  This will be on the top of my list for a quick, summertime dessert.  Next up, strawberry, then maybe peach, and then for sure a swirl of chocolate syrup!  The top picture is it in the dish.  The second one has Almond Crunch Topping on it (also on the blog and easy to make.). The last picture is with additional blueberry jam on top, because I didn't swirl the jam deep enough in the middle of the dish.  Trust me, if you love ice cream, don't be afraid to try it -- it is easy and delicious!!

2 c heavy cream, chilled

1 c sweetened condensed milk (Eagle Brand)

1/2 c whole buttermilk (not low-fat)

1/4 c light corn syrup (Karo)

2 TB sugar

1 t lemon juice

1/4 t table salt

1/3 c berry jam of choice

With a rubber spatula stir together in a separate bowl the Eagle Brand milk, buttermilk, Karo, sugar, lemon juice and table salt and set aside.

The original recipe says to "process the heavy cream in a blender until soft peaks form, 20-30 seconds.  Scrape down sides of blender jar and continue to process until stiff peaks form, about 10 seconds longer."

After reading all the reviews about varying strengths of blenders and specifically the strength of a Vitamix, which is what I have I was nervous to do it in a blender.  Lots of reviewers who have traditional blenders did the recipe in theirs with great success.  Some reviewers said they did theirs in their Kitchen Aid stand mixer, which is what I did.  It was easier for me to control the stiff peaks since my blender is so strong. The goal is to incorporate enough air to inhibit the formation of ice crystals, like what happens when you use an ice cream freezer.  

Using a mixer, on high speed beat the heavy cream until stiff peaks form, scraping down once or twice. Some reviewers said they beat it too long and it became closer to butter, so definitely just stop once you have stiff peaks.  (Don't be afraid -- I was very nervous, and Eric kept telling me I couldn't mess it up and most reviewers go overboard in trying to sound knowledgeable. He was of course right. It was easy peasy and perfect.)

Stir in the milk mixture and then process until thoroughly combined, scraping down sides as needed.  This shouldn't even take 30 seconds.

Pour cream mixture into an 8-1/2 x 4-1/2" loaf pan or 8" square baking dish.  (The cream mixture freezes more quickly than in a taller, narrower container.). Dollop jam over the top and swirl into cream mixture using tines of a fork.  Press plastic wrap flush against surface of cream mixture to prevent ice crystals.  Freeze until firm, at least 6 hours.  Scoop and enjoy!!

PEANUT BUTTER BANANA PUDDING SLAB PIE

 

Refrigerated desserts sound so good to me when it's hot outside.  Taste of the South July issue had a picture of this on the cover.  The idea of peanut butter added to banana pudding was intriguing to me, and when I saw that the crust was made of pretzels, I knew I had to make this.  I didn't realize the meringue wasn't a normal meringue, and honestly it was almost my favorite part.  It was a little labor intensive but well worth it for the texture and flavor of it.  I kept thinking of Elvis loving peanut butter with mashed banana sandwiches while I was making it -- I had never heard of that combination until him.  So if your family loves peanut butter and bananas this is a great summertime dessert for a crowd.  Another positive note about it is that you can do everything except the Swiss Meringue the day before, and that is perfect if you are entertaining.

2-1/4 c finely crushed pretzels

1/2 c firmly packed light brown sugar

1/4 c all-purpose flour

3/4 c unsalted butter, melted

1-1/3 c bananas sliced into 1/4" rings (about 2-3 medium bananas)*

2 t fresh lemon juice

2 c whole milk

2/3 c heavy whipping cream

1/3 c plus 1/4 c granulated sugar, divided

5 large egg yolks

1/4 c cornstarch

1/4 t kosher salt

1/2 c creamy peanut butter

2 TB unsalted butter softened

1 t vanilla extract

Swiss Meringue

Preheat oven to 350 degrees.  In a medium bowl, stir together crushed pretzels, brown sugar and flour.  Add melted butter, stirring until well combined.  Firmly pressed mixture into bottom and up the sides of a 13x9 rimmed baking sheet or metal pan.  Bake until set and fragrant, 12-15 minutes.  Let cool completely on a wire rack.

In a small bowl, toss banana slices in lemon juice.  Arrange banana slices on crust in a single layer.

In a medium sauce pan, heat milk, cream, and 1/4 c granulated sugar over medium heat until steaming but not boiling.  In a medium bowl, whisk together egg yolks, cornstarch, salt and remaining 1/3 c sugar until smooth.  Whisk hot milk mixture into yolk mixture.  Return mixture to saucepan, and cook whisking constantly, until mixture starts to boil (mixture will be thick). Let boil, whisking constantly until cornstarch flavor has cooked out, 2-3 minutes.  Remove from heat, and whisk in peanut butter, softened butter, and vanilla. 

Pour and spread filling on top of bananas in prepared crust.  Cover with plastic wrap, pressing directly on surface of custard to prevent a skin from forming.  Refrigerate until cold, at least 3-4 hours or overnight.

Top with Swiss Meringue.  Using a handheld kitchen torch, carefully brown meringue to desired color.  Serve immediately or refrigerate until ready to serve.  Refrigerate leftovers.

*I wanted my bananas all touching so that every bite would get banana so I used more bananas.

SWISS MERINGUE

(Makes about 4 cups)

1 c sugar

1/2 c egg whites, room temperature (about 4 egg whites)

1/4 t cream of tartar

1/4 t kosher salt

1/4 t vanilla extract

In a heatproof bowl whisk together sugar, egg whites, cream of tartar and salt with a handheld whisk.  Place bowl over a saucepan of simmering water.  Cook, whisking frequently until sugar is completely dissolved and an instant-read thermometer inserted in the mixture registers 120-130 degrees.

Carefully take the bowl off of heat.  Using a mixer beat at high speed until stiff peaks firm and bowl is cool to the touch, about 4-6 minutes.  Beat in vanilla.  Use immediately.

ALMOND CRUNCH TOPPING

Eric sent me this recipe when he made it for July 4th.  He served it over grilled peach halves and ice cream.  I made it at Denise and Mark's and served it over our peach cobbler and ice cream.  We liked it so much we made another batch to eat with the rest of the cobbler.  You will want to make a double batch of it, which is now what we do.  It has just a nice amount of crunch and sweetness, and we love it over ice cream.  It stores well in an airtight container.  Denise requested that I blog it, so here you are Neecy!

1/2 c (71 grams) all-purpose flour

1/4 c  sliced almonds

1/4 c packed (50 grams) light brown sugar

1/4 t. table salt

3 TB unsalted butter, melted

1 t. vanilla

1 t. water

Stir flour almonds, sugar, and salt in medium bowl until combined.  Add melted butter, vanilla, and water and stir until clumps form and no dry flour remains.

Transfer flour mixture to 10" nonstick skillet and cook over medium heat, stirring constantly, until clumps break down into finer pieces and topping is fragrant and just beginning to brown, 7-9 minutes.  Spread topping on large plate and let cool and crisp, at least 15 minutes.  (Topping can be stored in airtight container for up to 3 days.)

APPLE TART

 

I have become obsessed with using puff pastry, and Eric told me about these tarts that Ina Garten makes.  They are so easy and quick that I had to try them since JT loves any dessert made with apples. While my side dish for dinner last night was in the oven for 30 minutes, I had time to throw these together -- they are that fast and easy.  JT loved them of course, and I enjoyed it too but am thinking I will add a little cinnamon into my sugar the next time I make them.  I know that's not how the French roll, and Ina considered it so "French", but this old Southern girl likes cinnamon in apple desserts.  I halved this recipe and used one sheet of puff pasty to make 4 instead of 8 tarts since there were only 2 of us, so you can easily do that as well.

2 sheets puff pastry

4 Granny Smith apples, peeled and sliced about 1/4' thick

3/4 c. granulated sugar (add cinnamon, if desired)

6 TB unsalted butter, cut into small cubes

3/4 c. Apricot jam

3 TB rum or water

Preheat oven to 400 degrees.

Cut each sheet of puff pastry into 4 squares and put on a baking sheet lined with parchment.  Arrange as many slices of apple slightly overlapped on each square tart.  Drizzle sugar over tarts.  Top each tart with cubes of butter and bake about 35 minutes. My oven cooks hot and the sugar charred a little on the outside edges, so just check yours about 30 minutes and go from there.  Ina bakes hers 40 minutes.

Stir the rum or water into the jam and heat it in the microwave until it is syrupy.  Brush it on the tart.  

PEACH TARTE

Every summer I make DeDe's peach cobbler when peaches are in season.  There is no denying it is truly scrumptious.  Since Justin has been trying to keep his blood sugar in check and he loves peaches, I decided to make a simpler peach dessert.  This tarte recipe has less crust and less sugar, and I served it with sweetened whipped cream instead of Blue Bell vanilla,  so it was definitely a better choice for him.  Granted, even a small piece for him wasn't great for his blood sugar, but it was definitely better than him having the cobbler and ice cream.  It was much easier and quicker to make; he loved it, and actually I enjoyed it as well.  It was the perfect finale to our shrimp diablo dinner!

Crust:

10 TB unsalted butter, chilled

1-1/4 c. (6-1/4 oz) all purpose flour

1 TB sugar

1/2 t. salt

1/4 c. ice water

Grate 2 TB butter on large holes of box grater and place in freezer.  Cut remaining 8 TB butter into 1/2" cubes.  

Pulse 3/4 c. flour, sugar, and salt in food processor until combined, 2 pulses.  Add cubed butter and process until a paste forms, about 30 seconds.  Using your hands carefully break paste into 2" chunks and redistribute evenly around processor bowl.  Add remaining 1/2 c. flour and pulse until mixture is broken into pea size or slightly larger pieces, approximately 4-5 pulses.  Transfer mixture to medium bowl.  Add grated butter and toss until butter pieces are separated and coated with flour.

Sprinkle 2 TB ice water over mixture.  Toss with rubber spatula until mixture is evenly moistened.  Sprinkle remaining 2 TB ice water over mixture and toss to combine.  Press dough with spatula until dough sticks together.  Transfer dough to sheet of Saran.  Draw edges of plastic over dough and press firmly on sides and top to form compact mass.  Wrap in plastic and flatten to form 5" disk.  Refrigerate dough for at least 2 hours or up to 2 days.  Let chilled dough sit on counter to soften slightly, about 10 minutes, before rolling.  (Wrapped dough can be frozen for up to 1 month.  If frozen, let dough thaw completely on counter before rolling.)

Roll dough into 10" circle on well-floured counter.  Slide it onto a piece of parchment paper that is on an inverted rimmed baking sheet.  Turn under 1/2" dough and pinch it to form a 9" round with raised rim.  Cut 3 venting slits in dough.  Refrigerate it while you prepare peaches.

Peaches:

3 TB unsalted butter, softened

1/2 c. plus 2 TB sugar

1/4 t. salt

2 lbs ripe but firm peaches, peeled, pitted, and quartered

1 TB bourbon (optional)

Adjust rack to middle position and heat oven to 400 degrees.  Smear butter over bottom of a 10" oven safe skillet.  Sprinkle 1/2 c. sugar over butter and shake skillet to distribute sugar in even layer.  Sprinkle salt over sugar.  Arrange peaches in circular pattern around age of skillet, cut side down, nestling fruit snugly.  Tuck remaining peaches into center, squeezing in as much fruit as possible.

Place skillet over high heat and cook without stirring fruit, until juice is released and turns from pink to deep amber, 8-12 minutes.  If necessary, adjust skillet's placement on burner to even out hot spots and encourage even browning.  Remove skillet from heat.  Carefully flip prepared dough and slide it over fruit, making sure dough is centered and not touching the edge of the skillet.  Brush dough lightly with water and sprinkle with remaining 2 TB sugar.  Bake until crust is very well browned, 30-35 minutes.  Transfer skillet to wire rack set in rimmed baking sheet and let cool for 20 minutes.

Place inverted plate on top of crust.  With 1 hand firmly securing plate, carefully tip skillet over bowl to drain juice.  When all juice has been transferred to bowl, return skillet to wire rack, remove plate and shake skillet firmly to redistribute peaches.  Carefully invert tarte onto plate, and set onto wire rack.  If peaches have shifted during unfolding, gently nudge them back into place with a spoon.

Pour juice into now-empty skillet.  Stir in bourbon, if using and cook over high heat, stirring constantly, until mixture is dark and thick and starting to smoke, 2-3 minutes.  Return mixture to bowl and let cool until mixture is the consistency of honey 2-3 minutes.  Brush mixture over peaches.  Let tarte cool for at least 20 minutes.  Cut into wedges and serve with sweetened whipped cream and vanilla.  

COCONUT-CHOCOLATE STRAWBERRY SHORTCAKES

I love reading the Food Network Magazine and sometimes a recipe jumps out at me.  When I saw that these shortcakes had chocolate and coconut in them, I knew I had to make them.   The texture is somewhat dense, similar to a scone, but it was a perfect summer dessert.

SHORTCAKES:

1 c. heavy cream, plus more for brushing
2 TB sour cream
1 t. vanilla
2-1/2 c. flour
¼ c. sugar
1 TB baking powder
Pinch of salt
1 stick unsalted butter, cut into 1” cubes and frozen
1 c. semisweet chocolate chips
1-1/2 c. sweetened coconut

TOPPINGS:

2 lbs. strawberries, hulled and sliced
½ c. packed light brown sugar
1 t. vanilla
1 c. heavy cream
½ c. sour cream

Preheat the oven to 375.  Line a baking sheet with parchment paper.  Whisk the heavy cream, sour cream and vanilla in a small bowl and refrigerate until ready to use.

Pulse the flour, granulated sugar, baking powder and salt in a food processor until combined.  Add the butter and pulse until the mixture looks like fine meal.  Transfer to a large bowl and stir in the chocolate chips and 1 c. coconut.  Gently fold in the heavy cream mixture using a rubber spatula until just combined.  Divide the dough into 6 pieces on the prepared baking sheet.  Pat into 3” rounds about 1” high.  Brush the rounds with heavy cream and sprinkle with the remaining ½ c. coconut.  Bake until lightly browned and slightly firm to the touch, about 30 minutes.  Let cool on the baking sheet.

Meanwhile, make the toppings.  Toss the strawberries, ¼ c. brown sugar and the vanilla in a medium bowl; set aside.

Just before serving, beat the heavy cream, sour cream and the remaining ¼ c. brown sugar in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes.  Split the shortcakes in half; sandwich the strawberries and cream between the halves.  

CHOCOLATE LAVA PIE

I saw this on The Chew one day and knew I would eventually have to make it.  Last night for “neighbor’s night” I decided it was time!  It did not disappoint.  The dark chocolate gooey-ness was scrumptious with the middle running out almost like it was pudding.  Served with a dollop of homemade vanilla ice cream on the side and the toasted nuts on top it was just perfect for a chocolate “fix”.  The original recipe had a salted caramel sauce drizzled across the top, but I ran out of time and didn’t get it done – that will give me an excuse to make it again!    

1 pie crust (I used the Pillsbury one that is rolled and in a box next to the refrigerated biscuits)

12 oz. Bittersweet chocolate (I used Ghirardelli baking bars)

1 c. butter

5 large eggs (room temperature)

1 c. sugar

1 TB vanilla

1/3 c. flour

1 t. salt

½ c. semi-sweet chocolate chunks

½ c. chopped walnuts, toasted

½ c. chopped pecans, toasted

Salted caramel sauce, optional

Preheat oven to 350 degrees.

Put pie crust into pie pan and line bottom with parchment paper and baking beans or weights.  Bake for 8 minutes; remove parchment paper and beans and bake for 4 more minutes.  Remove from oven and cool.

In a small, heavy saucepan melt chocolate and butter over low heat.  Take off heat and let cool.  Using a mixer, beat eggs and sugar until thickened and lemon-colored.  Blend in vanilla.  Sift flour and salt together and add to mixture.  On low speed add the chocolate mixture and beat just until thoroughly blended.  By hand fold in the chocolate chunks.

Pour into the pie crust and bake about 25 minutes or until slightly dry on top and slightly jiggly in the center.  Remove from oven and allow to cool for at least 10 minutes before slicing.   It may be served warm or at room temperature.

Garnish with toasted nuts and a drizzle of salted caramel sauce, if desired.  A dollop of whipped cream or vanilla ice cream is also optional.

SALTED CARAMEL SAUCE:

1 c. sugar

6 TB unsalted butter

½ c. sour cream

2 t. Kosher salt

Heat sugar on moderately high heat in a heavy 3 qt. saucepan.  As soon as the sugar begins to melt, stir vigorously with a whisk or wooden spoon.  When the sugar comes to a boil, stop stirring.  As soon as the sugar crystals have melted and the sugar is dark amber in color, immediately add the butter to the pan.  Whisk until the butter has melted, then remove from heat. 

Slowly add the sour cream and continue to whisk to incorporate.  Add the salt and whisk until the caramel is smooth.  Let cool in pan for a couple of minutes before pouring it into a mason jar.  Let cool to room temperature.  Store in fridge for up to 2 weeks.  Warm before serving.

COCONUT ICE CREAM

Our beloved Blue Bell Ice Cream is off the freezer shelves with no promise of a return any time soon.  It’s summer, and we want ice cream dammit!!  We tried tons of brands and nothing really came close to making us happy.  Growing up in the country (before Blue Bell) my mama made homemade ice cream probably once a week so I decided to make my own.  Mom did at least have the electric freezer, but it was still a hassle keeping ice and rock salt in it and cleaning up the mess afterward.  So I bought one of the “new-fangled” kind that you freeze the bowl and then set it on the countertop and plug it in.  Everyone in my family is crazy about coconut so I tried this recipe, and it did make us happy!  Scott thinks it would be even better with some sliced almonds in it to give it crunch so I will try that next time. (Update -- instead we like the Almond Crunch Topping, also on the blog, added to the top as in the second picture above.)  I am also considering adding fresh toasted coconut flakes in just before freezing. The ones used in the recipe get soggy and lose their crispness so it's best to strain them out.  It does have a very intense coconut flavor, so if you are a coconut lover like we are you will be happy too!! (The cookie in the picture is the Coconut Brown Butter Cookie on the blog.  Coconut overload for us coconut lovers!)

2 c. whole milk

2 c. heavy cream

2 c. coconut milk

1 c. toasted coconut flakes

8 egg yolks

1-1/2 c. sugar

Pinch salt

Bring milk, cream, coconut milk and coconut flakes to simmer in a heavy saucepan for a few minutes.  Turn off flame, cover it with a lid and allow it to steep for 10 minutes.  Meanwhile whisk the rest of the ingredients together long enough  to dissolve the sugar.

Temper the hot liquid into the egg mixture.  Return all back into the saucepan over low heat, constantly stirring, just until the mixture starts to thicken.   Don’t let it bubble or it will curdle.  Strain through a fine mesh strainer.  Chill immediately over an ice bath.  Refrigerate several hours or overnight so that it is extremely cold before putting it in the ice cream maker.

Put the ice cream in a plastic container and freeze several hours before serving.

CHOCOLATE MOUSSE CAKE PIE

I saw this pie made on The Chew by a lady who has a blog called Lovely Lady Cakes.  Three layers of different textures of chocolate!  I knew immediately that I had to make it.  Luckily Scott's birthday was the perfect excuse (as if I needed one!)  It was really yummy, and he requested that I add it to the blog, so here it is.  I just love cold desserts in the summer, and this one will certainly satisfy your chocolate fantasies!  Update:  Several years later Scott requested this dessert for his birthday dinner again and this is the picture.  It was still decadent and yummy.  Scott especially loved the mousse layer and said he could eat a bowl of it.

CRUST:

3-1/2 c. oreo crumbs (ground in food processor)

5 TB melted butter

Press in pie plate and bake for 10 min at 300 degrees.  Cool

FLOURLESS CAKE LAYER:

6 oz. quality chocolate, chopped (dark is fine)

4 TB butter

¼ c. brewed coffee

1 TB vanilla

¼ t. salt

6 eggs, separated

1 c. sugar

In double boiler melt chocolate; stir in butter until melted and take off heat.  Stir in coffee, vanilla and salt.

In a separate bowl whisk egg yolks; add sugar and whisk until combined.  Add chocolate mixture and stir.  Beat egg whites until soft peaks form then gently fold into the chocolate mixture.  Spoon into the crust and bake about 30-35 minutes at 350 degrees.  Cool.

MOUSSE LAYER:

12 oz. semi-sweet chocolate chips

3 oz. coffee

4 TB butter, melted

1 TB rum

1-1/2 c. whipping cream + ¼ c.

1 t. flavorless gelatin

Melt chocolate over double boiler; add coffee, butter, and stir til melted.  Stir in rum.

Chill the 1-1/2 c. whipping cream in mixing bowl for 5 minutes in freezer.  In a small bowl stir together the ¼ c. whipping cream and gelatin.  Take the cream out of the freezer and beat to medium peaks.  Lightly heat the cream/gelatin mixture, but don’t boil it, then stir it into chocolate mixture.   Gently fold in whipped cream.  Place mousse on top of pie and smooth.  Chill at least 1 hour.

Serve with a dollop of whipped cream, if desired.

BANANA CHEESECAKE

We love banana pudding, and we love cheesecake so I thought this would be a no-brainer.  It isn’t a very sweet cheesecake so I definitely encourage you to top it with sweetened whip cream and fresh bananas, but it was definitely tasty.  The vanilla wafer crust is especially yummy with the bananas.  I have another recipe for one that I might try next time, but in the meantime this one is worth the calories -- especially if you can't decide whether you want to make banana pudding or cheesecake!

1-1/2 c. vanilla wafer cookies, finely crushed

6 TB melted unsalted butter
¼ c. sugar
1 t. cinnamon
2 – 8 oz. pkg. cream cheese, room temperature
¾ c. sugar
2 t. fresh lemon juice
4 lg. eggs
1 c. sour cream
1 t. banana extract
1 t. vanilla extract
1 c. mashed very ripe bananas (about 3)
1 banana, sliced
Sweetened whipped cream

Preheat the oven to 350 degrees.  Butter a 9” round springform pan.  Wrap the bottom in foil to prevent leakage.

In a medium bowl, stir together the crumbs with the butter, sugar, and cinnamon.  Press the mixture evenly over the bottom and partially up the sides of the prepared pan.  Bake for about 10 minutes or until golden brown.  Let the crust cool on a wire rack.

In the bowl of an electric mixer combine the cream cheese, sugar and lemon juice and beat until smooth, scraping down the sides as necessary.  Add the eggs, one at a time, beating well after each addition.  However, don’t overbeat it because it puts too much air in it and makes it crack when baking!  Scrape down the sides of the bowl and stir in the sour cream, both extracts, and mashed bananas.  Pour the mixture into the prepared crust.  Bake for 1 hour or until the center is set and firm.  Turn off the oven and open the door.  Allow the cheesecake to cool to room temperature in the oven.  Cover with plastic wrap and refrigerate for at least 2 hours before serving. 

Top each slice with a dollop of whipped cream and garnish with banana slices.

 

 

CHOCOLATE COVERED PRETZEL CARAMEL CHEESECAKE

Clinton Kelly made this on The Chew, and I knew my friend Scott would love it because his 2 favorite sweets are chocolate and caramel together.  The first time I made it I made the caramel 3 times before putting it on the top and even then I wasn’t happy with the caramel, because when I sliced it, the topping just slid off and it wasn’t that flavorful anyway.  So when I made it in LA at Eric’s we used the Cajeta topping he gets at his Mexican grocery, and we loved it.  So now when I make it I just heat a caramel sauce and drizzle it over each slice as I serve it.  The chocolate-covered pretzel crust adds a salty flavor, which covers all the tastes you would want – sweet, salty, chocolate, caramel, cream cheese – what’s not to like?!!

CRUST:

2 c. pretzels, crushed
2/3 c. butter, melted
2 TB brown sugar

10 oz. good quality dark chocolate, chopped

FILLING:

3 – 8 oz. pkg cream cheese, softened
1-1/4 c. sugar
1 c. sour cream
2 eggs
1 egg yolk
2 t. vanilla
½ t. salt

Cajeta (recipe under Crepes de Cajeta in this section) or Caramel Sauce (use the caramel in the Coconut Thumbprint Cookie recipe in the cookies section) or simply buy your favorite caramel topping

Preheat the oven to 350 degrees.  Grease the inside of a 9” springform pan with butter.  Lay two large pieces of aluminum foil crosswise on your work surface.  Place the cake pan in the middle and crimp the aluminum around the pan.  Stir the crust ingredients together in a medium bowl.  Once fully incorporated press into the bottom and sides of the prepared pan, creating an even layer.

Melt the chocolate in the microwave or over a double boiler.  Pour over the prepared crust and spread evenly.  Transfer the pan to the refrigerator for 5 minutes or until the chocolate has set.

For the filling whip together the cream cheese and sugar until fluffy.  Add the sour cream, eggs, egg yolk, vanilla and salt and stir together until incorporated.  Do not over mix to avoid excess air from being incorporated into the mixture which can cause your cheesecake to crack when baking.  Pour the filling over the prepared crust and chocolate layer.  Transfer the cake to a roasting pan and carefully fill the roasting pan with warm water until it comes 1/3 of the way up to the sides of the springform pan.  Bake in the preheated oven for 50-60 minutes or until the center only jiggles slightly.  Remove and allow to cool on a wire rack for 20 minutes.  Refrigerate at least 2 hours before serving.

When ready to serve, drizzle caramel sauce on each slice.

PEACH SHORTCAKE

This is an old Weight Watchers recipe that I tweaked a little bit.  It is a very tasty, light summery dessert.  The baking mix I use is by Pioneer, and it comes in 6 oz. packets – you have to buy 2 even though you don’t use it all.

 2 c. buttermilk baking mix

½ c. sugar
2 t. orange zest, grated
2/3 c. 2% low-fat milk
½ t. vanilla
6 medium peaches, sliced
1 c. raspberries
2 TB orange juice
2 TB strawberry preserves
1 c. Cool Whip

Preheat oven to 425 degrees.  Coat a 9” round cake pan with Pam.

In a large bowl, combine the baking mix, 3 TB sugar and orange zest.  Add milk and vanilla;  stir with a fork until a soft dough forms.  Transfer to pan and press flat with floured fingers.  Sprinkle with 1 TB of sugar.  Bake about 15 minutes, or until a toothpick inserted in the center comes out clean.  Cool in the pan on a rack for 5 minutes.  Remove from the pan and cool completely, top-side up.

 In a large bowl, combine peaches, raspberries, orange juice, preserves and remaining ¼ c. sugar.  Let stand 30 minutes.

 
With a serrated knife, split the shortcake in half horizontally.  Place bottom, cut-side up, on a serving plate and spread with shipped topping.  Top with 2/3 of fruit mixture.  Place top of cake, cut-side down, on fruit.  Cut into wedges to serve, spooning on remaining fruit.

MOMMA DINGES BLUEBERRY COUGA

Kim brought this dessert to “Nacho Night” at our house last weekend.  Our neighbor Bill (who is not a big eater) ate 3 pieces!  If you like blueberries you will love it – I refer to it as Blueberry Heaven  – the perfect amount of sweetness, texture, flavors.  We all fought over who was going to get the last 2 bars – I won and had to hide them from JT in order to have one for dessert the next night.  Kim – we want more Momma Dinges specialties!!

Crust and Topping:

3 cups all purpose flour

1-1/2 cups sugar
1/4 tsp salt
1-1/2 cups unsalted butter(3 sticks), chilled

Fruit Filling:

4 large eggs

2 cups sugar
1 cup sour cream
3/4 cup flour
pinch of salt
zest of 3/4 lemon
1 tsp almond extract
2 - 16 oz pkg frozen blueberries, thawed and drained

Preheat the oven to 350 degrees.  Grease a 9x13 glass pan with Pam.

To make the crust and topping combine the flour, sugar, and salt in the bowl of food processor. Pulse to mix. Cut the butter into 1/2 inch cubes and add to the flour mixture. Process until the butter is evenly distributed but the mixture is crumbly.  Reserve 1-1/2 cups of the mixture to use as the topping. Press the remaining mixture into the bottom of the pan and bake 15-20 minutes. Cool for at least 30 minutes.

To make the filling, whisk the eggs in a large bowl, then add sugar, sour cream, flour, salt, lemon

zest, and almond extract. Gently fold in the blueberries and spoon mixture over crust. Sprinkle the remaining flour mixture evenly over the filling, and bake 55 minutes.  Cool at least 1 hour before cutting into bars, or scoop out of the pan to serve cobbler style with vanilla ice cream.  Leftovers are best stored covered in the refrigerator.

CHOCOFLANS

                                                               
Enough butter to coat 12 ramekins
1 c. Cajeta (recipe follows or store bought if you can find it)
1 stick butter
¾ c. sugar
1 egg
¾ c. flour
1/3 c. cocoa
½ t. baking powder
½ t. baking soda
Pinch of salt
¾ c. buttermilk
1 – 12 oz. can evaporated milk
1 – 14 oz. can sweetened condensed milk (Eagle Brand)
4 eggs
1 t. vanilla
1/3 c. pecans, toasted and chopped

Preheat the oven to 350 degrees.  Butter the bottom and sides of reach ramekin.  Pour the cajeta into the ramekins, distributing evenly between all 12.

To make the cake batter layer beat the butter and sugar with an electric mixer at medium-high speed until fluffy.  Beat in the egg.  In a separate bowl, sift together the flour, cocoa, baking powder, baking soda and salt.  At medium speed, beat in half of the flour mixture and half of the buttermilk into the butter/sugar mixture.  Beat in the remaining halves.  Be sure and scrape the side of the bowl to make sure all the ingredients mix evenly.

To make the flan layer mix the eggs, vanilla, evaporated milk and sweetened condensed milk in a blender.

Pour the cake batter into each ramekin on top of the cajeta.  Pour the flan mixture on top of the cake batter.  Put all of the ramekins into a large pan or baking dish.  Pour hot water into the dish until it is about 1” deep to make a water bath.  Cover the dish with aluminum foil and seal.  Put the dish in the oven.  Bake for about 50-55 minutes, or until the surface of each cake feels solid and a wooden toothpick comes out clean.  Remove from the oven – be careful not to spill the hot water on yourself or get burned from the steam as you open the aluminum foil.

Let the chocoflans cool, cover with plastic and refrigerate at least 2 hours before eating.  (They can store in the frig up to 5 days.)  To serve, run the tip of a knife around the ramekin and invert it onto a plate.  Drizzle the chocoflan with extra cajeta and sprinkle with chopped pecans.

CAJETA:

2 t. cornstarch
1/2 t. baking soda
4 c. whole milk
4 c. goat's milk
2 c. sugar
1 3-4" stick Mexican cinnamon stick

Dissolve the cornstarch and baking soda in 2 c. of the whole milk and set aside.  In a heavy, 4-quart nonreactive saucepan combine the remaining whole milk with the goat's milk and bring to a boil.  Remove from heat and whisk in the reserved cornstartch-soda mixture, being careful because it will foam up.  Whisk in the sugar; add the cinnamon and return it to medim-high heat.  Cook for about 1 hour, stirring often, or until the mixture has thickened enough to coat the back of a wooden spoon.  Remove from heat and set aside at room temperature to cool completely.  Refrigerate in a covered jar.  It keeps up to two months in the refrigerator.