Great idea for an easy and incredible dessert!
Lemon cheesecake mini tarts
Ingredients:
1/2 of a 17.3-ounce package puff pastry Sheets (1 sheet), thawed, 1 egg, beaten, 1/2 of an 8-ounce package cream cheese, softened, 1/2 cup prepared lemon curd, 1/2 cup thawed frozen whipped topping, Fresh raspberry or blueberries.
Preparation:
Heat the oven to 375°F. Lightly grease 36 (1 1/2-inch) mini muffin-pan cups.
Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Cut into 36 (2-inch) squares. Press the pastry squares into the muffin-pan cups. Brush the top edges of the pastry squares with the egg. Prick the centers of the pastries with a fork. Bake for 10 minutes or until the pastries are golden brown. Using the back of a spoon, press down the centers of the hot pastries to make an indentation. [Read more…]
Cinnamon Rolls
Ingredients:
3/4 cup whole milk, warmed (110 degrees), 1 envelope (2 1/4 teaspoon) instant or rapid-rise yeast, 3 large eggs, room temperature, 4 1/4 cups all-purpose flour, 1/2 cup cornstarch, 1/2 cup granulated sugar, 1 1/2 teaspoons salt, 12 Tablespoons unsalted butter, cut into 12 pieces and softened to room temperature. [Read more…]
Chocolate-amaretto cheesecake
Crust Ingredients:
3/4 cup wafer-cookie or graham cracker crumbs, 1/8 teaspoon almond extract, 1 tablespoon sugar, 3 tablespoons butter, melted.
Filling ingredients:
1 cup ricotta cheese (light), 12 ounces cream cheese, light (neufchatel), 1 cup sugar, 2 eggs, 3 tablespoons whipping cream, 1/4 cup amaretto, 1/4 cup plus 1 tablespoon cocoa, 1/4 cup all-purpose flour, 1 teaspoon vanilla, 1/3 cup semi-sweet chocolate mini-morsels.
Preparation:
Combine crust ingredients and pat into a 7-inch springform pan. Beat the cheeses with the sugar until smooth; add eggs and whipping cream and beat for about 3 minutes on medium speed of an electric hand-held mixer. Add [Read more…]
Chocolate brownie pudding cake
Ingredients:
1/2 cup brown sugar, 3/4 cup water, 2 Tbsp cocoa, 2 1/2 cups brownie mix (half of a 21.5oz pkg), 1 egg, 1/4 cup peanut butter, 1 tablespoon soft margarine, 1/4 cup water, 1/4 to 1/2 cup milk chocolate chips, if desired.
Preparation:
Combine 3/4 cup water, brown sugar, and cocoa in a saucepan. Bring to a boil. In the meantime combine the remaining ingredients in a small bowl. Whisk together or mix well with a spoon.Spread the batter evenly in the bottom of a lightly buttered slow cooker/Crock Pot. [Read more…]
Banana nut bread
Ingredients:
1/3 c shortening, 1/2 c sugar, 2 eggs, 1-3/4 c all purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 c mashed ripe bananas, 1/2 c chopped walnuts.
Preparation:
Cream together shortening and sugar; add eggs and beat well. Sift dry ingrediens; add to creamed mixture alternately with banana, blending well after each addition. Stir in nuts. Pour into well-greased 4-6 cup mold or a ceramic souffle dish. Cover with foil and tie a string tightly around it to keep foil down. Pour 2 cups hot [Read more…]
Apricot nut bread
Ingredients:
3/4 cup dried apricots, 1 cup flour, 2 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp salt, 1/2 cup sugar, 3/4 cup milk, 1 egg, slightly beaten, 1 Tbsp grated orange peel, 1 Tbsp vegetable oil, 1/2 cup whole wheat flour, 1 cup coarsely chopped walnuts.
Preparation:
Place the apricots on a chopping block. Sprinkle 1 T flour over them. Dip a knife into the flour and chop the apricots finely. Flour the knife often to keep the cut up fruit from sticking together. Sift the remaining flour, baking powder, baking soda, salt and sugar into a large bowl. Combine the milk, egg, orange peel, and oil. Stir the flour mixture and the whole wheat flour. Fold in the cut up apricots, any flour left on the cutting block and the walnuts. Pour into a well greased, floured baking unit. [Read more…]
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