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Mackinac Island Fudge


40 minutes to prepare, Servings 16-20 depending on size of slices/pieces


8 tablespoons unsalted butter
½ cup milk
½ cup granulated white sugar
½ cup brown sugar, firmly packed
Pinch of salt
1 teaspoon vanilla extract
½ cup unsweetened cocoa powder
2 cups confectioners’ sugar


Mix butter, milk, salt, brown and white sugars in a heavy pan on medium heat. Bring to a boil and stir continuously for 6 minutes.

Remove from heat and cool briefly, then add vanilla, cocoa powder, and confectioner's sugar. Beat with an electric mixer until fudge is smooth and thick.

Pour onto a buttered baking pan. When cool enough to touch, use a spatula to help roll mixture into log form, wrap it in plastic wrap and place in freezer for 20 minutes.

Slice to serve. Enjoy!
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It says:
These are super easy to make, and come with a sweet and salty combination of flavors that we absolutely go nuts for! A crisp cookie base is covered with a chewy filling, and that chewy filling is topped with a delightfully delicious swirl of caramel and nuts. Our secret here is to toast the nuts before they go on top of the bars. Toasting really brings out that nutty flavor and makes the cookie taste a little more decadent and rich than it would otherwise.

Chewy Nutty Squirrel Bars

chewy nutty squirrel bars

40 minutes to prepare 24-32 bars


2 sticks unsalted butter, softened and divided
1 cup powdered sugar
1 ¼ cup flour
⅓ cup cocoa powder
1 (14 oz) can sweetened condensed milk
2 teaspoons vanilla
1 cup caramel baking chips
½ cup chopped almonds, pecans or walnuts
4 tablespoons heavy cream
1 teaspoon salt


Set aside 2 tablespoons of butter.

Preheat oven to 350°F. Line a 9x13-inch baking dish with parchment paper.

In a large bowl, beat sugar and 1 ¾ sticks butter until fluffy. Slowly add cocoa powder and flour and mix until well incorporated.

Transfer batter to baking dish. Press to spread around baking dish. Bake for 15 minutes.

In a medium saucepan on low heat, melt 2 tablespoons butter with sweetened condensed milk. Stir until thickened, remove from heat and add vanilla. Pour sauce over top of baked crust. Return to oven and bake until golden brown, 8-10 minutes.

Toast nuts in a dry pan until fragrant. Cool slightly then rough chop and set aside.

Melt caramel chips in microwave with 4 tablespoons heavy cream; 30 second intervals, stirring each time, for 2 minutes. Fold nuts and salt into caramel sauce, and pour over top and spread out to edges. Cool completely before cutting into bars.
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Sawdust Pie

sawdust pie

“This pie is super fast and easy to make. Putting bananas under the layer of whipped cream is optional, but I definitely recommend doing it. Save a few crumbs from your graham crackers to sprinkle over the top to make it look pretty!”


1 1/2 cup Domino sugar
1 1/2 cup coconut, flaked
1 1/2 cup Honey Maid graham cracker crumbs
1 1/2 cup pecans, coarsely chopped
7 egg whites, unbeaten

9 inch Pillsbury unbaked pie shell

Whipped cream
Sliced bananas


In large bowl combine first five ingredients.

Mix well by hand.

Pour into unbaked pie shell.

Bake in preheated 325° oven for 25 to 30 minutes….Do not over bake. Center should be gooey.

Serve topped with sliced bananas & whipped cream.

Quick Tip: Keep your leftover in the fridge.
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butter, for greasing
175g (6oz) plain dark chocolate (about 50% cocoa solids)
6 large eggs, separated
175g (6oz) caster sugar
2 tbsp cocoa powder
300ml (10fl oz) double cream
4 tbsp Baileys Irish Cream liqueur
For the icing
50g (13⁄4oz) icing sugar, sifted
2 tsp double cream
2–3 tsp Baileys Irish Cream liqueur
Essential kit

You will need a swiss roll tin, 30 x 23cm (12 x 9in) and 2cm (3⁄4in) deep and a small piping bag (optional).

Read more... )
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Key Lime Pie

Key Lime Pie Ice Cream

This ice cream is loaded with all of the familiar flavors of your favorite Key Lime Pie recipe, even the crunchy graham cracker crust – and it’s incredibly simple to make. No bases to heat and chill, you simply whisk the ingredients together and freeze according to your machine’s directions.

No ice cream maker? No worries. You can still whip up this delicious recipe without any fancy tools. Here’s a great guide from David Lebovitz for how to make ice cream without an ice cream maker.

Time: 65 min. SERVINGS: 6


1 1/2 cups whole milk - 355 milliliters
1/2 cups key lime juice (bottled) - 355 milliliters
1/2 cups heavy cream - 118 milliliters
1 dash salt
14 ounces sweetened condensed milk - 307 milliliters
6 graham crackers (1 1/2 cookie sheets, coarsely crushed, divided)
lime wedges

DirectionsRead more... )
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Creamy Lemon Squares

The lemon bars of your dreams take just 15 minutes of prep: Stir together a mere three ingredients to create a sunny, puckery filling for a buttery shortbread crust.



1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1/2 cup confectioners' sugar, plus more for dusting
1/4 teaspoon salt
1 cup all-purpose flour, (spooned and leveled)

4 large egg yolks
1 can (14 ounces) sweetened condensed milk
3/4 cup fresh lemon juice (from about 3 lemons)


Preheat oven to 350 degrees.
Butter an 8-inch square baking pan.
Line bottom with parchment paper, leaving an overhang on two sides; butter paper.

Make crust:
Using an electric mixer, beat butter, sugar, and salt until light and fluffy.
Add flour, and mix on low just until combined.
Press dough into the bottom and 1/2 inch up sides of prepared pan; prick all over with a fork.
Bake until lightly golden, 15 to 20 minutes.

Make filling:
In a large bowl, whisk together yolks, condensed milk, and lemon juice until smooth.
Pour over hot crust in pan; return to oven, and bake until filling is set, 25 to 30 minutes.
Cool completely in pan.
Refrigerate until filling is firm, about 2 hours or up to 3 days.
Using paper overhang, lift cake onto a work surface; cut into 16 squares, and dust with confectioners sugar.
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Creamy Lime Squares

Preparation time: 15 minute(s) Cooking time: 12 minute(s)
Number of servings (yield): 16

A citrusy dessert is perfect for a nice warm day. The squares were creamy and sweet but also tart at the same time – and the serving size just right!


The Crust
4 tablespoons (1/2 stick) unsalted butter, melted and cooled, plus more for pan
2/3 cup almond flour or ground nuts (any you prefer)
1 cup (4 ounces) graham-cracker crumbs
1/4 cup sugar
1 tablespoons grated lime zest

The Filling
2 large egg yolks
1 can (14 ounces) sweetened condensed milk
1/2 cup fresh lime juice (around 5 medium limes)
2 tablespoons fresh lemon juice (around 1 medium lemon)


Preheat oven to 350 degrees. Brush an 8-inch square baking dish with melted butter. (This step is important because it will make it easy for you to remove the parchment paper later.)
Line bottom with parchment paper, leaving a 2-inch overhang on two sides.

Whisk almond flour/ground nuts with graham-cracker crumbs, sugar, and zest.
Mix in butter.
Press mixture into bottom and 1 inch up sides of prepared pan.
Bake until lightly browned, 8 to 12 minutes.
Cool crust, 30 minutes.

In a large bowl, whisk together egg yolks and condensed milk.
Add lime juice and lemon juice; whisk until smooth.
Pour filling into cooled crust; carefully spread to edges.

Bake until set, about 15 minutes.
Cool in pan on rack; then chill at least 1 hour before serving.
Using parchment paper overhang, lift out of pan, and transfer to a cutting board.
With a serrated knife, cut into 16 squares, wiping knife with a damp kitchen towel between each cut.

Recipe adapted from and photo courtesy of: Red Black Apron
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Streusel—better known by its street name, crumb topping—is simply flour, sugar, and salt that’s cut with lots of butter until it turns, well, crumbly—like a free-spirited cookie dough.

It takes just minutes to whip up, can be baked straight from the freezer, and keeps there for months. It can be piled on pies or layered into cakes.
Or—à la Dorie Greenspan, who writes about “streusel crunch” in her book Dorie's Cookies—it can be baked solo on a sheet tray, then scattered over ice cream. Or yogurt.

Or soup! Or salads. Or pasta. That's right: Lower the sugar and add some umami oomph—say, chili powder or potato chips—and streusel adopts the role that we normally default to breadcrumbs. Except it’s more adaptable. And buttery. 

Makes 5 to 6 cups

2cups all-purpose flour
1 3/4cups sugar
3/4teaspoon salt
8ounces cold unsalted butter, cut into cubes

1. Combine the flour, sugar, and salt in a food processor. Add the butter and pulse until the mixture begins to form a crumbly, curdy—not cohesive—dough. Process more for big clumps and less for a pebbly, sandy texture. (You can also do this step in a bowl with your hands!)

2. Dump onto a plate and continue to squeeze and break-apart the mixture until it looks right to you. (Streusel is very personal. Don’t let anyone tell you otherwise!) Refrigerate for a few hours or freeze for 30-ish minutes until firm. (This will reinforce the streusel’s crumby personality.) Bag and store in the fridge for up to five days or in the freezer for up to 2 months.

3. Put it to good use! Mound 1 to 1 1/2 cups on top of a pie before baking. For cake, follow your pan size and your heart, but figure a very thick layer of streusel in the middle and on top. The more, I say, the better. Or, to make streusel crunch, preheat the oven to 325° F and line a baking sheet with parchment or a Silicone mat. Spread into a single layer and bake until the streusel begins to brown and crisp—about 20 minutes total, tossing with a fork halfway through. It will continue to crisp as it cools. Cool completely before sprinkling on everything from yogurt and ice cream. (You can even serve it with milk, like the cereal of your dreams.) Store in an airtight bag or jar for up to 3 days.

Use this chart to customize your streusel based on your favorite flavors, the ingredients hanging out in your fridge and pantry, or its final destination.

A note on the mixing order: Streusel is rustic by nature, so the only crucial step is under-mixing (too dry) or over-mixing (too cohesive). Any "bonuses" can be included with the other dry ingredients, and the fat should always be last.


For pies, mound 1 to 1 1/2 cups on top before baking.
For cake, follow your pan size and your heart, but figure you'll want a very thick layer in the middle and on top (pour in half the batter, add streusel, add the rest of the batter, then sprinkle on more streusel). The more streusel, I say, the better.

To make streusel crunch, preheat the oven to 325° F and line a baking sheet with parchment or a Silicone mat. Spread streusel into a single layer (use two baking sheets if you have to) and bake until the streusel begins to brown and crisp, about 20 minutes total, tossing with a fork halfway through. It will continue to crisp as it cools. Cool completely before sprinkling on everything from yogurt to ice cream to macerated fruit. You can even serve it with milk, like the cereal of your dreams. Store in an airtight bag or jar for up to 3 days.

For more ideas, check out this flow chart (, which well help you figure out what flavor of streusel to make depending on what you're cooking. For example, peach pie with salty brown butter streusel. Or frozen yogurt with wheat germ streusel. Or chocolate babka with hazelnut-rye streusel.
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Old Fashioned Rice Pudding

2/3 c. Minute Rice
2 3/4 c. milk
1/3 c. sugar
1 tbsp. butter
1/2 tsp. salt
1/2 tsp. vanilla
1/4 tsp. nutmeg
1/2 c. raisinsRead more... )

Microwave Old Fashioned Rice Pudding
6 servings 45 min

2 cups L/O cooked rice
3 eggs, beaten
1/3 cup sugar
1/4 tsp salt (optional)
2 cups milk
1/2 cup raisins
1 tsp vanilla extract
1/4 tsp cinnamon or nutmeg
Read more... )

Creamy Rice Pudding (Microwave)
Prep Time: 10 mins Total Time: 45 mins Servings: 10

"This is a delicious, creamy version of rice pudding that I got many years ago. It is good warm or chilled. Note: I made this is a 700-watt microwave, newer MWs are stronger and will require less time."
Prep Time: 10 mins Total Time: 45 mins Servings: 10

1 cup water
1/2 cup raw long grain rice
1 dash salt
3 tablespoons butter
2/3 cup sugar
3 cups milk
2 large eggs
1 teaspoon vanilla extract
cinnamon (optional)Read more... )

Crazy Cake

Jun. 14th, 2017 01:35 am
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Depression Era Crazy Cake

This recipe goes as far back as the Great Depression, a time when certain ingredients were very expensive, so substitutions had to be made in order to continue making and enjoying the dishes people loved. While most cakes are made with milk, eggs and butter, these ingredients were difficult to come by in the 1930s, so people got creative and came up with a way to make a decadent, moist, fluffy chocolate cake.

This chocolate cake is just as good, if not better than one stuffed to the brim with butter, milk and eggs. The fact that the cake itself is vegan should have everyone with an intolerance for eggs or dairy products jumping for joy and, though we put butter in our frosting, you could just as easily use non-dairy butter to keep the whole recipe dairy-free.
Recipe adapted from Our Heritage Of Health

Depression Era Crazy Cake

1 hour 30 minutes to prepare serves 8-10


● 2 cups all‐purpose flour
● 1 1/4 cups sugar
● 1 1/4 cups water
● 1/2 cup vegetable oil
● 1/3 cup unsweetened cocoa powder
● 1 tablespoon apple cider vinegar
● 1 tablespoon coffee, optional
● 1 1/2 teaspoons vanilla extract
●1 1/2 teaspoons baking soda
● 3/4 teaspoon salt
Read more... )

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Decadent brownie layers, tart cherry jam and butter cream frosting topped with chocolate cherries create an extraordinary dessert perfect for a celebration.

Chocolate Cake
1 1/4 cups Land O Lakes® Butter
1 1/4 cups water
5 ounces unsweetened baking chocolate, coarsely chopped
2 1/2 cups all-purpose flour
2 1/2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 large Land O Lakes® Eggs, beaten

Almond Crumbs
1/2 cup all-purpose flour
1/3 cup firmly packed brown sugar
1/2 teaspoon salt3 tablespoons Land O Lakes® Butter, melted
1 teaspoon almond extract

Vanilla Bean Frosting
2 cups Land O Lakes® Butter, softened
1 vanilla bean*, scrape seeds from inside bean
7 cups powdered sugar
1/2 cup Land O Lakes® Heavy Whipping Cream
2/3 cup cherry jam

Chocolate Covered Cherries
1/2 cup dark chocolate chips
16 bing cherries, with stems, drained, patted dry

Chocolate Ganache
1/2 cup Land O Lakes® Heavy Whipping Cream
1/2 cup dark chocolate chips
*Substitute 1 tablespoon vanilla extract.


Heat oven to 350°F. Butter 3 (8-inch) round cake pans. Line with parchment paper cut to fit. Butter and flour pans; set aside.

Combine 1 1/4 cups butter, water, and unsweetened baking chocolate in small saucepan. Cook over medium heat, stirring occasionally, 5-7 minutes or until mixture is melted and smooth. Remove from heat; cool slightly.

Combine 2 1/2 cups flour, 2 1/2 cups sugar, baking soda, and 1/2 teaspoon salt in large bowl; mix well. Add chocolate mixture; beat on low until just combined. Add eggs; beat on medium speed until well mixed.

Pour batter into prepared pans. Bake 22-24 minutes or until toothpick inserted in center comes out clean. Let cool 10 minutes. Carefully remove cake from pan and place onto cooling rack; cool completely.

Reduce oven to 300°F. Line 15x10x1-inch baking pan with parchment paper; set aside.

Combine 1/2 cup flour, brown sugar, and 1/2 teaspoon salt in small bowl. Add butter and almond extract; mix well. Using your fingers, crumble mixture onto prepared pan. Bake 15-17 minutes or until golden brown. Remove from oven. Cool completely.

Beat 2 cups softened butter and vanilla bean in large bowl until evenly distributed. Gradually add powdered sugar, beating on low speed until well mixed. Add 1/2 cup whipping cream; beat on medium, 2-3 minutes or until smooth and fluffy.

Place 2 cups frosting in medium bowl. Add cooled crumb mixture. Stir until well mixed; set aside.

Line baking sheet with parchment; set aside.

Place 1/2 cup dark chocolate chips in medium bowl; microwave, stirring every 10 seconds, until melted. Holding onto stems, dip cherries into melted chocolate, allowing excess to drip off. Place onto prepared baking sheet with stems up. Refrigerate until set.

To assemble cake, place 1 cake layer onto serving platter. Spoon half of crumb frosting mixture onto cake, spreading into an even layer. Spread 1/3 cup cherry jam over frosting.

Place second cake layer on top. Spread with remaining crumb frosting mixture and remaining cherry jam. Place remaining cake layer on top. Frost sides and top of cake with frosting.

Heat 1/2 cup whipping cream in small saucepan over medium-low heat until bubbles form around edge and cream is steaming. Do not boil. Place 1/2 cup dark chocolate chips into medium bowl; pour hot cream over chips; let stand 30 seconds. Gently stir until chocolate is melted and mixture is smooth. Slowly pour ganache over center of cake top, allowing ganache to drip down sides. Place chocolate cherries in center of cake. Refrigerate at least 8 hours or overnight.

Let cake stand 15-30 minutes at room temperature before serving. Store refrigerated.

Calories 1040
Cholesterol 145mg
Carbohydrates 134g
Protein 7g
Fat 54g
Sodium 570mg
Dietary Fiber 0g
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With only 4 ingredients this brown butter no churn ice cream is simple to mix together and perfect for sunshine-filled days. It's the ideal summer treat.


1/2 cup Land O Lakes® Butter
1 (14-ounce) can sweetened condensed milk
2 cups Land O Lakes® Heavy Whipping Cream
1 cup toffee bits

Melt butter in medium saucepan over medium heat. Continue cooking, watching closely, 5-7 minutes or until butter foams and turns golden brown. Immediately remove from heat. Pour butter into medium bowl, scraping bottom of pan to get all the brown bits. Let cool, stirring occasionally, until room temperature.

Add sweetened condensed milk to cooled butter; stir until well mixed. Set aside.

Place whipping cream into large bowl. Beat at high speed, scraping bowl often, until stiff peaks form. Gently fold 1 cup whipped cream into butter mixture until mixed. Pour half of butter mixture into whipped cream; gently fold until mixed. Add remaining butter mixture and toffee bits to whipped cream mixture; gently fold until mixed.

Pour mixture into 2 (9x5-inch) loaf pans or 1 (8-inch) square baking pan. Freeze 6 hours or until firm.

Instead of adding toffee bits we really loved using the cookie crumbs from the Chocolate Cherry Layer Cake Substitute vanilla extract for the almond extract. Stir in baked and cooled crumbs at the same step as the toffee bits.

Nutrition Facts (1/2 CUP)
Calories 490
Cholesterol 110mg
Carbohydrates 34g
Protein 5g
Fat 37g
Sodium 230mg
Dietary Fiber 0g
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Old Fashioned Sour Cream Pound Cake

3 cups sugar
1 cup butter
6 eggs, separated
2 teaspoons vanilla
1 tablespoon fresh lemon juice
1 cup sour cream
3 cups all-purpose flour, sift before measuring
1/4 teaspoon baking soda
1/4 teaspoon salt

Cream together sugar and butter, add the egg yolks one at time; beat well after each addition.
Blend in vanilla, lemon juice and sour cream.
Into a separate bowl, sift sifted flour, salt, and soda.
Add sifted dry ingredients to batter; beat well.
In a separate bowl, beat the egg whites until stiff peaks form.
Fold egg whites into the cake batter.
Pour into a greased and floured tube or bundt pan.
Bake at 300° for about 1-1/2 hours or until cake tests done.
Cool 10 minutes and remove from pan

old fashioned sour cream pound cake
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Mixed Berry Tarts with Lemony Filling
By Janie Hibler Fine Cooking Issue 79

Yield: Yields eight 4-3/4-inch tarts.
You can decorate these delicious tarts with berries before serving them, or set out dishes of berries and let guests garnish their own tarts with the berries of their choice.

1 recipe Buttery Shortbread Pastry Dough
1/2 cup heavy cream
1 cup Lemon Curd *
1 cup each fresh raspberries, blueberries, and blackberries or boysenberries (rinsed, picked over, and dried) placed in separate bowls

Have ready eight 4-3/4-inch fluted tart pans with removable bottoms

Working quickly, shape the dough into an 8-inch log and divide it into eight equal pieces.  On a lightly floured surface, roll a piece of dough into a 5-inch round. Gently press the dough into a tart pan. Repeat with the remaining dough. Put the tarts on a baking sheet and chill in the refrigerator for 15 min.

Meanwhile, heat the oven to 400°F.

Cut out eight roughly 6-inch-square pieces of foil and spray one side lightly with nonstick cooking spray.

Line each tart with a square of foil, oiled side down, being sure to gently fold the foil over the top edge of the tart. Place a handful of pie weights, raw rice, or dried beans into each lined tart. Transfer the tarts (still on the baking sheet) to the oven and bake until the crust turns golden brown and starts to pull away from the sides of the pans, 25 to 30 min. (Check the color by carefully lifting up the foil on a few of the tarts.) Let the tarts cool on the baking sheet on a rack for 5 min. Carefully remove the lining and weights. Let cool completely on the baking sheet on the rack.

In a medium bowl, whip the cream to soft peaks. Add the lemon curd and gently fold together with a rubber spatula until combined. Divide the mixture among the pastry shells and smooth the filling with a spatula or the back of a spoon. The filling should be no higher than the edge of the tart shell. Carefully remove the outer rings and bottoms of the tart shells (use a metal spatula for the bottoms) and arrange the tarts on a large platter. Top each tart with a mixture of raspberries, blueberries, and blackberries and serve immediately.

Make Ahead Tips
You can combine the lemon curd and whipped cream and hold the filling for about two hours in the fridge. The shells can be baked a day ahead (store the cooled shells in an airtight container); fill them shortly before serving. The baked shells also freeze well; thaw before filling.

*Lemon Curd for Berry Tarts

By Janie Hibler Fine Cooking Issue 79

Yield: Yields about 1-3/4 cups.
This recipe makes more than you need for the Mixed Berry Tarts, but once you taste this lemon curd, the leftovers may disapper before you know it.

3 large eggs
2/3 cup granulated sugar
1/2 cup fresh lemon juice (from about 2 large lemons)
6 Tbs. unsalted butter
1 Tbs. finely grated lemon zest

In a medium bowl, whisk the eggs until well blended. Combine the sugar, lemon juice, butter, and lemon zest in a small (1- to 2-quart) saucepan. Gently heat over medium-low heat until the butter has melted. Don’t let the mixture come to a boil. Remove the pan from the heat and whisk the lemon mixture into the beaten eggs. Pour the mixture back into the saucepan and cook gently over medium-low heat, stirring constantly with the whisk, until the mixture thickens and reaches at least 160°F, about 5 min. Again, don’t let the mixture boil.

Let the lemon curd cool briefly before transferring it to a heatproof container. Press a piece of plastic wrap onto the surface of the curd and poke a few holes in it with the tip of a knife—this will keep a skin from forming on the curd. Refrigerate until completely chilled. The curd will continue to thicken as it cools.

tarts, pie
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Buttery Shortbread Pastry Dough

By Janie Hibler Fine Cooking Issue 79

Yield: Yields enough dough for 1 single pie crust, 8 mini tarts, or 12 turnovers.
This versatile dough can be used for everything from tarts to pie crust to turnovers. The dough is quite soft, but all the butter in the recipe makes it forgiving and easy to work with. When baked, the crust is very tender—almost like a shortbread cookie.


9 oz. (2 cups) bleached all purpose flour
7 oz. (14 Tbs.) chilled unsalted butter, cut into 1-inch pieces
1 large egg, lightly beaten
2 Tbs. granulated sugar
1 Tbs. chilled heavy cream
2 tsp. fresh lemon juice
1 tsp. table salt


In a food processor, combine the flour, butter, egg, sugar, cream, lemon juice, and salt and pulse until the dough starts gathering together in big clumps, as shown below. Turn the dough out onto a counter and gather it together. Shape the dough as directed in the recipe you’re making.

Pie Crust
Shape the dough into a 1-inch-thick disk, wrap in plastic, and refrigerate to firm a bit, 20 to 30 min. You want the dough to remain pliable enough to roll, but not so soft that it’s sticky and difficult to move once it’s rolled out. Lightly flour a clean surface and your rolling pin. Roll out the dough into a 1/8-inch-thick round. (Run a dough scraper under the dough after every few passes of the rolling pin to prevent sticking, and reflour the surface as necessary.) Lay the rolling pin in the center of the crust, fold the pastry over it, and transfer it to a 9-inch pie pan. Gently press the dough into the pan. Trim the overhang to about 1/2 inch. (You’ll have about 6 ounces of excess dough.) Fold the overhang under to build up the edge of the pastry; crimp to flute the edges. Prick the entire surface, including the sides, with a fork. Cover loosely and refrigerate for half an hour. Meanwhile, heat the oven to 400°F.

Apply a light coating of nonstick cooking spray to one side of a piece of aluminum foil that’s slightly larger than the diameter of the pie pan. Line the pan with the foil, oiled side down, going up and over the edges, and fill with pie weights, raw rice, or dried beans. Set the pie pan on a baking sheet and bake for 20 min. Carefully remove the foil and pie weights and bake until the crust is golden brown, about another 15 min. Transfer the pie crust to a rack and let cool while you make the filling.

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Company Cheesecake

This easy-to-make cheesecake will be the hit of any dinner party. Made with both cream cheese and cottage cheese, it has a classic graham cracker crust.

1 cup graham cracker crumbs
3 Tbsp. sugar
3 Tbsp. butter or margarine, melted

Cookie Crust from

1/2 cup Land O Lakes® Butter
1 cup all-purpose flour
1/3 cup sugar

Melt butter in 2-quart saucepan over medium-low heat. Cook, stirring constantly, 3-4 minutes or until butter just begins to turn golden brown.
Immediately remove from heat.
Add 1 cup flour and 1/3 cup sugar; mix well.
Press firmly into bottom of ungreased 8-inch square baking pan.
Bake with filling at 350°F

2 pkg. (8 oz. each) Cream Cheese, softened
1 container (16 oz.) Cottage Cheese
1/2 cup sugar
1/4 cup flour
1 tsp. vanilla
3 eggs


Heat oven to 325°F.
Mix crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min. Increase oven temperature to 450°F.

Beat cream cheese and cottage cheese in large bowl with mixer until blended. Add 1/2 cup sugar, flour and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. (use blender)

Bake 15 min. Reduce oven temperature to 250°F; continue baking 1 hour. Run knife around rim of pan to loosen cake; cool before removing rim. Cool completely. Refrigerate 4 hours.

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Press-In Shortbread Pie Crust

Because the dough isn't rolled out, you don't need a rolling pin -- just a mixing bowl and a spoon. The finished crust is crisp, cookielike, and sophisticated.


2 ounces (4 tablespoons) unsalted butter, softened
3 tablespoons sugar
1 large egg yolk
1 cup all-purpose flour
1 teaspoon coarse salt


Stir together butter and sugar in a medium bowl. Stir in yolk. Add flour and salt, and stir until mixture is dry and crumbly. Press dough into bottom and up sides of a 9-inch pie dish. Freeze until firm, about 20 minutes. Meanwhile, preheat oven to 375 degrees.

Bake, rotating halfway through, just until crust turns golden brown, 20 to 22 minutes. Let cool in dish on a wire rack.

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Double Fudge Cake


1 pkg. (4 oz.) BAKER'S Unsweetened Chocolate
1-¾ cups sugar, divided
½ cup water
1-⅔ cups flour
1 tsp. baking soda
¼ tsp. salt
½ cup butter or margarine, softened
3 eggs
¾ cup milk
1 tsp. vanilla


MICROWAVE chocolate, 1/2 cup sugar and water in large microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted. Cool.

MIX flour, baking soda and salt. Beat butter and remaining sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating after each until well blended. Beat in flour mixture alternately with milk. Add chocolate mixture and vanilla; mix well. Pour into 2 greased and floured 9-inch round pans.

BAKE 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove from pans to wire racks. Cool completely. Fill and frost with Easy Chocolate Frosting.

double fudge cake
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If this turns out like I'd like, can see adding this to plan yogurt.

Caramel Apple Jam Recipe

The flavor of apples, brown sugar, cinnamon and nutmeg come together in this spreadable treat. The jam is a must-have at our breakfast table. —Robert Atwood, West Wareham, Massachusetts

TOTAL TIME: Prep: 30 min. Process: 10 min. YIELD:56 servings

6 cups diced peeled apples (1/8-inch cubes)
1/2 cup water
1/2 teaspoon butter
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 package (1-3/4 ounces) powdered fruit pectin
3 cups sugar
2 cups packed brown sugar

1. In a Dutch oven, combine the apples, water, butter, cinnamon and nutmeg. Cook and stir over low heat until apples are tender. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute.

2. Remove from heat; skim off foam. Ladle hot mixture into seven hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.

3. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool. Yield: 7 half-pints.

Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.

Nutritional Facts
2 tablespoon: 83 calories, 0 fat (0 saturated fat), 0 cholesterol, 4mg sodium, 21g carbohydrate (20g sugars, 0 fiber), 0 protein.
© 2017 RDA Enthusiast Brands, LLC
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Cookies And Cream Cheesecake Cookies

Makes: 12 cookies
4 ounces cream cheese, softened
8 tablespoons salted butter, room temperature
¾ cup sugar
1 cup flour
10 cookies, crushed

1. Preheat oven to 350°F/180°C.
2. In a mixing bowl, blend cream cheese, butter, and sugar until fully combined.
3. Add 1 cup of flour to cream cheese mixture and continue to blend until fully combined.
4. Add crushed cookies to the mixture and gently fold together. Once the cheesecake batter is fully mixed, cover with plastic wrap and chill in refrigerator for 30 minutes, or until batter is firm to touch.
5. Roll batter into small balls and place on a parchment-lined baking sheet.
6. Using your fingers or a warm spoon, press down on the dough balls to help form a cookie shape.
7. Bake at 350°F/180°C for 12-15 minutes or until cookies turn golden brown on the bottom.
8. Place cookies on a cooling rack and rest for at least 5 minutes.
9. Enjoy!


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