Another great cheesecake recipe from the Recipe Cove website.
1 cup graham cracker crumbs
1/2 tsp cinnamon
16 oz cream cheese, softened
2 large eggs
4 c thinly sliced peeled apples
1/2 tsp cinnamon
3 tbl sugar
1/4 cup butter, melted
1/2 cup sugar
1/2 tsp vanilla
1/3 cup sugar
1/4 cup chopped pecans
Instructions:
Preheat oven to 350 degrees.
Combine crumbs, sugar, cinnamon and margarine, press onto bottom of 9-inch spring-form pan.
Bake at 350 degrees for 10 minutes.
Combine cream cheese and sugar, mixing at medium speed on electric mixer, until well blended.
Add eggs, one at a time, mixing well after each addition.
Blend in vanilla, pour over crust.
Toss apples with combined sugar and cinnamon.
Spoon apple mixture over cream cheese layer; sprinkle with pecans.
Bake at 350 degrees for 1 hour and 10 minutes.
Loosen cake from rim of pan; cool before removing rim of pan.
Chill.
www.recipecove.com
Monday, September 29, 2008
Sunday, September 28, 2008
Aunt Franny's Cheesecake
Easy cheesecake recipe from Recipe Cove
3 (8 ounce) pkgs cream cheese
5 eggs
1 1/2 pt sour cream
1 1/2 tsp vanilla
3 tbl sugar
1 cup sugar
1 1/2 tsp vanilla
1/2 cup sugar
1 1/2 cup graham cracker crumbs
1/4 cup butter
Instructions:
Mix together 1 1/2 c. graham cracker crumbs, 3 tbl sugar, 1/4 cup butter.
Pour in 13x9x2 pan.
Add eggs, one at a time, to cream cheese. Mix thoroughly.
Add 1 cup sugar and and 1 1/2 tsp vanilla.
Pour over graham cracker crust.
Bake at 300 degrees for one hour.
Cool for 5 minutes.
Mix together 1 1/2 pints sour cream, 1/2 cup sugar, and 1 1/2 tsp vanilla.
Pour over baked cheesecake.
Bake an additional 5 minutes in oven.
Chill overnight.
Serve cherry pie filling as topping on the side.
www.recipecove.com
3 (8 ounce) pkgs cream cheese
5 eggs
1 1/2 pt sour cream
1 1/2 tsp vanilla
3 tbl sugar
1 cup sugar
1 1/2 tsp vanilla
1/2 cup sugar
1 1/2 cup graham cracker crumbs
1/4 cup butter
Instructions:
Mix together 1 1/2 c. graham cracker crumbs, 3 tbl sugar, 1/4 cup butter.
Pour in 13x9x2 pan.
Add eggs, one at a time, to cream cheese. Mix thoroughly.
Add 1 cup sugar and and 1 1/2 tsp vanilla.
Pour over graham cracker crust.
Bake at 300 degrees for one hour.
Cool for 5 minutes.
Mix together 1 1/2 pints sour cream, 1/2 cup sugar, and 1 1/2 tsp vanilla.
Pour over baked cheesecake.
Bake an additional 5 minutes in oven.
Chill overnight.
Serve cherry pie filling as topping on the side.
www.recipecove.com
Arizona Sunset Cheesecake
From the Recipe Cove website
Shortbread Crust:
1 1/2 c flour
1/2 c finely ground pecans
1/3 c sugar
1 lg egg, separated
1/2 c butter, softened
Cranberry Glaze Filling:
1 can whole berry cranberry sauce OR 2 cups cranberry orange relish
2 tbl sugar
1 tbl cornstarch
1 tbl grated lemon zest
1 tbl lemon juice
White Chocolate Filling:
1 1/2 c fresh orange juice
1-3 Inch x 1 inch piece- of orange peel (orange part only)
4-8 oz pkgs cream cheese
2/3 c sugar
1 tbl grated orange zest
2 tbl cranberry liqueur (such as Crantasia Schnapps)
8 oz white chocolate, melted
4 eggs
Candied Topping:
4 c water
2 c sugar
3 seedless oranges (unpeeled) - cut into paper-thin slices
Garnish:
Whipped Cream
Instructions:
Preheat the oven to 400 degrees.
Shortbread Crust:
Working on a large flat surface, such as a pastry board, place flour, pecans, and sugar in the center of the surface and mix together.
Form a small depression or well in the center of the mound.
Add the egg yolk and the softened butter to the well, then blend these with the dry mixture.
Mix the ingredients thoroughly using your hands -- there is no substitute for warm hands.
Shape the dough into a ball and wrap in plastic wrap.
Chill for at least 10 minutes.
Roll out the dough to a thickness of about 1/4-inch. You should have a circle of about 11 inches in diameter. For best results, roll out your dough between 2 sheets of waxed paper, then peel away the paper and cut the crust in a 9 inch circle.
Place the circle inside a 9 inch springform pan.
Prick the crust several times with a fork to keep the crust from puffing up during the baking.
Place the springform pan in the oven and bake for 15 to 20 minutes, or until light brown.
Allow to cool.
Using the leftover dough, line the sides of the springform pan.
Press the dough against the sides of the pan, smoothing it so as to have a continuous layer of crust all the way around the sides of the pan.
Make sure that the side crust meets the bottom crust all the way around.
Brush the reserved egg white onto the shell, covering the bottom and sides. This will seal the dough and keep it from becoming soggy.
Set aside until ready to use.
Cranberry Glaze Filling
Mix the sugar and cornstarch together in a small saucepan.
Stir in the cranberry sauce.
Cook over medium heat, stirring constantly, until thick.
Stir in the lemon zest and lemon juice.
Set aside to cool slightly.
White Chocolate Filling
Reset the oven to 350 degrees.
Boil the orange juice and piece of orange peel in a heavy medium saucepan until the juice is reduced to 3 Tbsp - about 12 minutes.
Remove and discard the strip of orange peel and set aside the reduced orange juice.
Using an electric mixer, beat the cream cheese, sugar, grated orange zest, Crantasia, and reduced orange juice until smooth.
Beat in the melted white chocolate and then the eggs, one at a time, beating just until combined.
Pour the cranberry glaze filling into the prepared crust, spreading evenly.
Pour the white chocolate filling over the cranberry layer and bake about 50 minutes (the top will be dry and the sides puffed slightly - the center will not be set).
Move cheesecake to a wire rack and cool completely to room temperature.
Chill in the refrigerator overnight.
Candied Oranges
Cover a wire rack with waxed paper. Set aside.
Combine the water and sugar in a heavy shallow wide skillet.
Stir over medium heat until the sugar dissolves. Simmer 5 minutes longer.
Add the orange slices 1 at a time and adjust the heat so that the syrup bubbles only around the edges of the pan.
Cook the oranges for one hour.
Turn over the top layer of oranges and cook until the oranges are translucent and the orange peels tender, about another one hour longer.
Lift and drain each orange slice out of the syrup, and arrange the slices in a singlelayer on the prepared rack.
Let dry 1 hour.
Boil the orange-sugar syrup until thick, about 6 minutes
Loosen and remove the sides of the springform pan.
Set the cheesecake on a serving dish.
Overlap the candied orange slices around the top of the cheesecake.
Reheat the orange syrup, if necessary, and brush over the orange slices.
Drizzle any remainder over each serving. Garnish: whipped cream.
www.recipecove.com
Shortbread Crust:
1 1/2 c flour
1/2 c finely ground pecans
1/3 c sugar
1 lg egg, separated
1/2 c butter, softened
Cranberry Glaze Filling:
1 can whole berry cranberry sauce OR 2 cups cranberry orange relish
2 tbl sugar
1 tbl cornstarch
1 tbl grated lemon zest
1 tbl lemon juice
White Chocolate Filling:
1 1/2 c fresh orange juice
1-3 Inch x 1 inch piece- of orange peel (orange part only)
4-8 oz pkgs cream cheese
2/3 c sugar
1 tbl grated orange zest
2 tbl cranberry liqueur (such as Crantasia Schnapps)
8 oz white chocolate, melted
4 eggs
Candied Topping:
4 c water
2 c sugar
3 seedless oranges (unpeeled) - cut into paper-thin slices
Garnish:
Whipped Cream
Instructions:
Preheat the oven to 400 degrees.
Shortbread Crust:
Working on a large flat surface, such as a pastry board, place flour, pecans, and sugar in the center of the surface and mix together.
Form a small depression or well in the center of the mound.
Add the egg yolk and the softened butter to the well, then blend these with the dry mixture.
Mix the ingredients thoroughly using your hands -- there is no substitute for warm hands.
Shape the dough into a ball and wrap in plastic wrap.
Chill for at least 10 minutes.
Roll out the dough to a thickness of about 1/4-inch. You should have a circle of about 11 inches in diameter. For best results, roll out your dough between 2 sheets of waxed paper, then peel away the paper and cut the crust in a 9 inch circle.
Place the circle inside a 9 inch springform pan.
Prick the crust several times with a fork to keep the crust from puffing up during the baking.
Place the springform pan in the oven and bake for 15 to 20 minutes, or until light brown.
Allow to cool.
Using the leftover dough, line the sides of the springform pan.
Press the dough against the sides of the pan, smoothing it so as to have a continuous layer of crust all the way around the sides of the pan.
Make sure that the side crust meets the bottom crust all the way around.
Brush the reserved egg white onto the shell, covering the bottom and sides. This will seal the dough and keep it from becoming soggy.
Set aside until ready to use.
Cranberry Glaze Filling
Mix the sugar and cornstarch together in a small saucepan.
Stir in the cranberry sauce.
Cook over medium heat, stirring constantly, until thick.
Stir in the lemon zest and lemon juice.
Set aside to cool slightly.
White Chocolate Filling
Reset the oven to 350 degrees.
Boil the orange juice and piece of orange peel in a heavy medium saucepan until the juice is reduced to 3 Tbsp - about 12 minutes.
Remove and discard the strip of orange peel and set aside the reduced orange juice.
Using an electric mixer, beat the cream cheese, sugar, grated orange zest, Crantasia, and reduced orange juice until smooth.
Beat in the melted white chocolate and then the eggs, one at a time, beating just until combined.
Pour the cranberry glaze filling into the prepared crust, spreading evenly.
Pour the white chocolate filling over the cranberry layer and bake about 50 minutes (the top will be dry and the sides puffed slightly - the center will not be set).
Move cheesecake to a wire rack and cool completely to room temperature.
Chill in the refrigerator overnight.
Candied Oranges
Cover a wire rack with waxed paper. Set aside.
Combine the water and sugar in a heavy shallow wide skillet.
Stir over medium heat until the sugar dissolves. Simmer 5 minutes longer.
Add the orange slices 1 at a time and adjust the heat so that the syrup bubbles only around the edges of the pan.
Cook the oranges for one hour.
Turn over the top layer of oranges and cook until the oranges are translucent and the orange peels tender, about another one hour longer.
Lift and drain each orange slice out of the syrup, and arrange the slices in a singlelayer on the prepared rack.
Let dry 1 hour.
Boil the orange-sugar syrup until thick, about 6 minutes
Loosen and remove the sides of the springform pan.
Set the cheesecake on a serving dish.
Overlap the candied orange slices around the top of the cheesecake.
Reheat the orange syrup, if necessary, and brush over the orange slices.
Drizzle any remainder over each serving. Garnish: whipped cream.
www.recipecove.com
Apple Cheesecake
Another cheesecake recipe from Recipe Cove
1 cup graham cracker crumbs
Sugar
1 tsp cinnamon; divided
3 tbl butter; melted
16 oz cream cheese; softened
2 eggs
1/2 tsp vanilla extract
4 cups apple slices; thinly sliced, peeled (about 2 1/2 lbs apples)
1/2 cup pecans; chopped
Instructions:
Preheat oven to 350 degrees.
Combine crumbs, 3 tablespoons sugar, 1/2 teaspoon cinnamon and margarine in small bowl; mix well.
Press onto bottom and up sides of 9-inch pie plate.
Bake crust 10 minutes.
Beat together cream cheese and 1/2 cup sugar in large bowl until well blended.
Add eggs, one at a time, beating well after each addition.
Blend in vanilla.
Pour into crust.
Combine remaining 1/3 cup sugar and remaining 1/2 teaspoon cinnamon in large bowl.
Add apples; toss gently to coat.
Spoon apple mixture over cream cheese mixture.
Sprinkle with pecans.
Bake 1 hour and 10 minutes or until set.
Loosen cake from rim of pan; cool before removing rim of pan.
Refrigerate.
www.recipecove.com
1 cup graham cracker crumbs
Sugar
1 tsp cinnamon; divided
3 tbl butter; melted
16 oz cream cheese; softened
2 eggs
1/2 tsp vanilla extract
4 cups apple slices; thinly sliced, peeled (about 2 1/2 lbs apples)
1/2 cup pecans; chopped
Instructions:
Preheat oven to 350 degrees.
Combine crumbs, 3 tablespoons sugar, 1/2 teaspoon cinnamon and margarine in small bowl; mix well.
Press onto bottom and up sides of 9-inch pie plate.
Bake crust 10 minutes.
Beat together cream cheese and 1/2 cup sugar in large bowl until well blended.
Add eggs, one at a time, beating well after each addition.
Blend in vanilla.
Pour into crust.
Combine remaining 1/3 cup sugar and remaining 1/2 teaspoon cinnamon in large bowl.
Add apples; toss gently to coat.
Spoon apple mixture over cream cheese mixture.
Sprinkle with pecans.
Bake 1 hour and 10 minutes or until set.
Loosen cake from rim of pan; cool before removing rim of pan.
Refrigerate.
www.recipecove.com
Another Chocolate Cheesecake
Check out the Recipe Cove website for more cheesecake recipes.
1 pkg (8 1/2 oz) chocolate wafers; crushed (Oreos work well, filling and all)
6 tbl butter; melted
2 pkg (8 oz) cream cheese; softened (low fat works well)
2/3 cup sugar
3 eggs
12 oz (2 cups) semi-sweet chocolate, melted
1 cup whipping cream
2 tbl butter; melted
1 tsp vanilla
1/2 cup Kahlua
Instructions:
Preheat oven to 325 degrees.
In medium bowl, combine wafers and butter, reserving 1 tablespoon of the crumbs for garnish.
Press remaining crumbs in bottom and 2 inches up sides of an ungreased 10- inch springform pan. Refrigerate.
In a large bowl, combine cream cheese and sugar; beat until smooth.
Add eggs 1 at a time, beating well after each addition.
Add melted chocolate; beat well.
Add remaining ingredients, and beat until smooth.
Pour into crust-lined pan.
Bake at 325 degrees for 55 to 65 minutes or until edges are set. Center of cheesecake will be soft. (To minimize cracking, place a shallow pan with about 3/4 inch of hot water on the lower oven rack while baking.)
Allow cheesecake to cool in the pan for 5 minutes, and then carefully remove the sides of the pan.
Allow the cheesecake to cool completely.
Garnish with the reserved crumbs and refrigerate (at least 2-3 hours, preferably overnight).
Keeps well in refrigerator for 3 days.
www.recipecove.com
1 pkg (8 1/2 oz) chocolate wafers; crushed (Oreos work well, filling and all)
6 tbl butter; melted
2 pkg (8 oz) cream cheese; softened (low fat works well)
2/3 cup sugar
3 eggs
12 oz (2 cups) semi-sweet chocolate, melted
1 cup whipping cream
2 tbl butter; melted
1 tsp vanilla
1/2 cup Kahlua
Instructions:
Preheat oven to 325 degrees.
In medium bowl, combine wafers and butter, reserving 1 tablespoon of the crumbs for garnish.
Press remaining crumbs in bottom and 2 inches up sides of an ungreased 10- inch springform pan. Refrigerate.
In a large bowl, combine cream cheese and sugar; beat until smooth.
Add eggs 1 at a time, beating well after each addition.
Add melted chocolate; beat well.
Add remaining ingredients, and beat until smooth.
Pour into crust-lined pan.
Bake at 325 degrees for 55 to 65 minutes or until edges are set. Center of cheesecake will be soft. (To minimize cracking, place a shallow pan with about 3/4 inch of hot water on the lower oven rack while baking.)
Allow cheesecake to cool in the pan for 5 minutes, and then carefully remove the sides of the pan.
Allow the cheesecake to cool completely.
Garnish with the reserved crumbs and refrigerate (at least 2-3 hours, preferably overnight).
Keeps well in refrigerator for 3 days.
www.recipecove.com
Amaretto and Ghiradelli Chocolate Chip Cheesecake
Try this deliciously decadant cheesecake recipe from Recipe Cove
Crust:
1 cup Ghirardelli semi-sweet chocolate chips
1 tbl butter
1 1/4 cup Vanilla wafer crumbs
1/4 cup nuts; finely chopped
3 tbl confectioners’ sugar
Filling:
24 oz cream cheese; softened
1 cup sugar
4 large egg; room temp
1/4 cup Amaretto
2 tbl cornstarch
1 tsp vanilla extract
1 cup Ghirardelli semi-sweet chocolate chips
Topping:
2 cups sour cream; room temp
1/4 cup sugar
1 tsp Amaretto
1/2 cup almonds, toasted and sliced
Instructions:
Position a rack in the center of the oven and preheat to 375 degrees.
Lightly butter the bottom and side of a 9 x 3" round spring form pan.
Trim a 9" cardboard cake circle so that it fits snugly within the curved lip of the bottom of the springform pan.
Cover the top of the cardboard lined spring form bottom with a piece of aluminum foil, leaving a 2" overhang all the way around the edge.
Carefully attach the side of the spring form so as not to tear the foil.
Wrap the foil overhang halfway up the side of the spring form pan.
Lightly butter the foil covered bottom and side of the spring form pan.
In the top of a double boiler over hot, not simmering, water, melt the chocolate chips with the butter, stirring frequently, until smooth.
Remove the top part of the double boiler from the bottom and cool the chocolate mixture until tepid.
In a large bowl, stir together the crumbs, nuts and sugar until combined.
Add the chocolate mixture and using a fork, stir together the chocolate and crumbs, until combined.
Press the mixture evenly into the bottom of the prepared pan, making sure that the crust extends 1" up the side of the pan. Set aside.
Make the filling: In a large bowl, using a hand held electric mixer set at medium high speed, beat the cream cheese with the sugar for 2 to 3 minutes, or until smooth.
One at a time, beat in the eggs, beating well after each addition.
Beat in the liqueur, cornstarch and vanilla until smooth.
Stir in the chocolate chips.
Pour the cheesecake filling into the prepared pan and smooth the surface with a rubber spatula.
Bake the cheesecake for 50 to 60 minutes or until a knife comes out clean when inserted near the center.
Cool for 5 minutes. Do not turn off the oven.
Make the topping: In a large bowl, stir together the sour cream, sugar and liqueur until combined and spread it evenly over the surface of the cake.
Bake for 5 minutes longer.
Cool the cheesecake completely on a wire rack.
Cover with plastic wrap and refrigerate overnight.
Remove the side of the pan and sprinkle the top with the almonds.
www.recipecove.com
Crust:
1 cup Ghirardelli semi-sweet chocolate chips
1 tbl butter
1 1/4 cup Vanilla wafer crumbs
1/4 cup nuts; finely chopped
3 tbl confectioners’ sugar
Filling:
24 oz cream cheese; softened
1 cup sugar
4 large egg; room temp
1/4 cup Amaretto
2 tbl cornstarch
1 tsp vanilla extract
1 cup Ghirardelli semi-sweet chocolate chips
Topping:
2 cups sour cream; room temp
1/4 cup sugar
1 tsp Amaretto
1/2 cup almonds, toasted and sliced
Instructions:
Position a rack in the center of the oven and preheat to 375 degrees.
Lightly butter the bottom and side of a 9 x 3" round spring form pan.
Trim a 9" cardboard cake circle so that it fits snugly within the curved lip of the bottom of the springform pan.
Cover the top of the cardboard lined spring form bottom with a piece of aluminum foil, leaving a 2" overhang all the way around the edge.
Carefully attach the side of the spring form so as not to tear the foil.
Wrap the foil overhang halfway up the side of the spring form pan.
Lightly butter the foil covered bottom and side of the spring form pan.
In the top of a double boiler over hot, not simmering, water, melt the chocolate chips with the butter, stirring frequently, until smooth.
Remove the top part of the double boiler from the bottom and cool the chocolate mixture until tepid.
In a large bowl, stir together the crumbs, nuts and sugar until combined.
Add the chocolate mixture and using a fork, stir together the chocolate and crumbs, until combined.
Press the mixture evenly into the bottom of the prepared pan, making sure that the crust extends 1" up the side of the pan. Set aside.
Make the filling: In a large bowl, using a hand held electric mixer set at medium high speed, beat the cream cheese with the sugar for 2 to 3 minutes, or until smooth.
One at a time, beat in the eggs, beating well after each addition.
Beat in the liqueur, cornstarch and vanilla until smooth.
Stir in the chocolate chips.
Pour the cheesecake filling into the prepared pan and smooth the surface with a rubber spatula.
Bake the cheesecake for 50 to 60 minutes or until a knife comes out clean when inserted near the center.
Cool for 5 minutes. Do not turn off the oven.
Make the topping: In a large bowl, stir together the sour cream, sugar and liqueur until combined and spread it evenly over the surface of the cake.
Bake for 5 minutes longer.
Cool the cheesecake completely on a wire rack.
Cover with plastic wrap and refrigerate overnight.
Remove the side of the pan and sprinkle the top with the almonds.
www.recipecove.com
A Masterpiece Cheesecake
Look for more cheesecake recipes on the Recipe Cove website
Crust:
2 cups graham cracker crumbs
1/4 cup melted butter
1/3 cup powdered sugar
2 Tbsp. flour
Filling:
1 lb. cream cheese
3 eggs
1/2 cup sugar
Instructions:
Preheat oven to 350 degrees.
Mix crust ingredients well and pat into greased 9" spring form pan (grease bottom of pan only).
Place in refrigerator while making filling.
Beat filling ingredients well and pour into pie crust.
Bake at 350 degrees for 20 minutes ONLY.
Remove and cool.
Cake may be decorated with any variety of fruits, canned or in season.
www.recipecove.com
Crust:
2 cups graham cracker crumbs
1/4 cup melted butter
1/3 cup powdered sugar
2 Tbsp. flour
Filling:
1 lb. cream cheese
3 eggs
1/2 cup sugar
Instructions:
Preheat oven to 350 degrees.
Mix crust ingredients well and pat into greased 9" spring form pan (grease bottom of pan only).
Place in refrigerator while making filling.
Beat filling ingredients well and pour into pie crust.
Bake at 350 degrees for 20 minutes ONLY.
Remove and cool.
Cake may be decorated with any variety of fruits, canned or in season.
www.recipecove.com
7 Up Lemon Cheesecake with Strawberry Glaze
An easy, tasty cheesecake recipe from Recipe Cove
2 cups graham cracker crumbs
1/2 cup powdered sugar
1/2 cup butter; melted
1 tsp cinnamon
1 pkg unflavored gelatin
1 1/2 cups 7-up; divided
1 small pkg lemon pudding & pie filling (not instant)
6 tbl sugar
2 eggs; beaten 3/4 cup water
11 oz cream cheese; softened
1/2 cup strawberry jelly; melted
Fresh strawberries or unsweetened frozen, thawed whole strawberries
Instructions:
Combine well the graham cracker crumbs, powdered sugar, cinnamon, and melted butter.
Press onto bottom and partway up sides of buttered 9" springform pan; chill.
Soften unflavored gelatin in 1/4 cup 7-up for 4 minutes.
In a saucepan combine pudding/pie filling, sugar, beaten eggs and water. Blend well.
Add 1-1/4 cup 7-up and bring just to a boil over medium heat stirring constantly; remove from heat.
Stir in softened gelatin; cool 3 minutes.
Add 1/2 cup of this warm mixture to softened cream cheese; mash together.
Mix together with remaining 7-up mixture and stir until well blended.
Turn into chilled crust and chill for at least 8 hours.
Remove from pan and add topping.
Brush top of chilled cheesecake with melted jelly.
Arrange strawberries upright on cake and spoon any remaining melted jelly over them.
www.recipecove.com
2 cups graham cracker crumbs
1/2 cup powdered sugar
1/2 cup butter; melted
1 tsp cinnamon
1 pkg unflavored gelatin
1 1/2 cups 7-up; divided
1 small pkg lemon pudding & pie filling (not instant)
6 tbl sugar
2 eggs; beaten 3/4 cup water
11 oz cream cheese; softened
1/2 cup strawberry jelly; melted
Fresh strawberries or unsweetened frozen, thawed whole strawberries
Instructions:
Combine well the graham cracker crumbs, powdered sugar, cinnamon, and melted butter.
Press onto bottom and partway up sides of buttered 9" springform pan; chill.
Soften unflavored gelatin in 1/4 cup 7-up for 4 minutes.
In a saucepan combine pudding/pie filling, sugar, beaten eggs and water. Blend well.
Add 1-1/4 cup 7-up and bring just to a boil over medium heat stirring constantly; remove from heat.
Stir in softened gelatin; cool 3 minutes.
Add 1/2 cup of this warm mixture to softened cream cheese; mash together.
Mix together with remaining 7-up mixture and stir until well blended.
Turn into chilled crust and chill for at least 8 hours.
Remove from pan and add topping.
Brush top of chilled cheesecake with melted jelly.
Arrange strawberries upright on cake and spoon any remaining melted jelly over them.
www.recipecove.com
Beef and Roasted Pepper Crostini
Here is a new recipe on the Recipe Cove website
3/4 pound thinly sliced deli roast beef
3 tablespoons olive oil
2 large cloves garlic, minced
2 loaves (8-ounces each) French bread (about 2 1/2-inch diameter), cut into 1/2-inch thick slices
1 (12-ounce) jar roasted red peppers, rinsed, drained, chopped
2 cups shredded Italian cheese blend
Instructions:
Heat oven to 450 degrees.
In 1-cup glass measure, combine oil and garlic; microwave on high 30 seconds.
Lightly brush top side of each bread slice with oil mixture; arrange on 2 baking sheets.
Bake in 450 degree oven 6 to 8 minutes or until light golden brown.
Layer equal amounts of beef, red peppers and cheese over toasted bread.
Return to oven; bake an additional 2 to 4 minutes or until cheese is melted.
Serve immediately.
3/4 pound thinly sliced deli roast beef
3 tablespoons olive oil
2 large cloves garlic, minced
2 loaves (8-ounces each) French bread (about 2 1/2-inch diameter), cut into 1/2-inch thick slices
1 (12-ounce) jar roasted red peppers, rinsed, drained, chopped
2 cups shredded Italian cheese blend
Instructions:
Heat oven to 450 degrees.
In 1-cup glass measure, combine oil and garlic; microwave on high 30 seconds.
Lightly brush top side of each bread slice with oil mixture; arrange on 2 baking sheets.
Bake in 450 degree oven 6 to 8 minutes or until light golden brown.
Layer equal amounts of beef, red peppers and cheese over toasted bread.
Return to oven; bake an additional 2 to 4 minutes or until cheese is melted.
Serve immediately.
Crispy Cashew Chicken Appetizer
Another new recipe from Recipe Cove.
2 egg whites
1 1/4 c. finely chopped cashew nuts
2 whole chicken breasts, skinned, boned and thinly sliced
2 c. peanut or vegetable oil
1/4 c. cornstarch
1 tsp. sugar
2 tsp. salt
1 1/2 tbsp. dry sherry
Instructions:
In small bowl, combine cornstarch, salt, sugar and sherry.
In separate bowl, beat egg white lightly until just frothy.
Gradually add cornstarch mixture.
Stir gently until blended.
Place chopped cashews on plate.
Dip chicken slices into egg mixture, then coat with cashews.
Place on waxed paper.
Pour oil into wok, place tempura rack onto wok, making sure rack is level and hooks rest securely on edge of wok.
Heat oil over medium to medium-high heat until it reaches 375 degrees.
Drop 5 or 6 slices of chicken carefully into hot oil, using a slotted spoon.
Fry until golden brown, about 2 to 3 minutes.
Remove from oil and place on tempura rack to drain and keep warm.
Continue frying remaining chicken pieces.
2 egg whites
1 1/4 c. finely chopped cashew nuts
2 whole chicken breasts, skinned, boned and thinly sliced
2 c. peanut or vegetable oil
1/4 c. cornstarch
1 tsp. sugar
2 tsp. salt
1 1/2 tbsp. dry sherry
Instructions:
In small bowl, combine cornstarch, salt, sugar and sherry.
In separate bowl, beat egg white lightly until just frothy.
Gradually add cornstarch mixture.
Stir gently until blended.
Place chopped cashews on plate.
Dip chicken slices into egg mixture, then coat with cashews.
Place on waxed paper.
Pour oil into wok, place tempura rack onto wok, making sure rack is level and hooks rest securely on edge of wok.
Heat oil over medium to medium-high heat until it reaches 375 degrees.
Drop 5 or 6 slices of chicken carefully into hot oil, using a slotted spoon.
Fry until golden brown, about 2 to 3 minutes.
Remove from oil and place on tempura rack to drain and keep warm.
Continue frying remaining chicken pieces.
Subscribe to:
Posts (Atom)
Posts
