Most Recent Recipes Below

The last few recipes I have added show up below, but you can use the categories or the search bar to find all the recipes on this site.


CREAM CHEESE CAKE

Posted On December 28, 2010

Filed under Cheesecakes, Desserts

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from Dorothy Malkin

8 ounce package of cream cheese

1 tsp. vanilla

1 cup powdered sugar

1 – 9 inch pie crust cooked

½ pint heavy cream

1 package of frozen strawberries, thawed and drained

Blend the cream cheese with the sugar. Whip the cream and add the vanilla. Fold in the cream cheese mixture. Pour into the cooled pie shell and chill. Cover with strawberries. Chill. This serves 8 people. Can use with Melba Sauce.

MELBA SAUCE

Thaw and crush one package of frozen raspberries. Combine with 2-tsp. cornstarch. Add ½ cup currant jelly. Bring to a boil, stirring constantly until clear and slightly thick. Strain and cool. Serve over vanilla ice cream.

WHITE CHOCOLATE CHEESECAKE

Posted On December 27, 2010

Filed under Cakes, Cheesecakes

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thanks to Sara Malkin  for this great treat.

I actually love making this all year. In the summer I top it with a fresh berry coulis of whatever berry is seasonal at the time. In the winter, you can opt for a heavier sauce, maybe brandy, or dark chocolate.

4 (1 ounce) squares white chocolate

3 (8 ounce) packages cream cheese

3/4 cup white sugar

1/4 cup all-purpose flour

3 eggs

1 1/2 cups heavy whipping cream

1/2 teaspoon vanilla extract

1.5 cups finely chopped white chocolate

1 cup oreo crumbs

.5 cup butter

Personally, I like an oreo crumb crust, especially with this cheesecake, but if you prefer graham cracker go for it. To make the oreo crust, I usually measure by looking, but its usually about double the amount of crumbs to butter. Melt butter, mix into crumbs (with hands) and spread evenly along the bottom of a 10 inch springform (or just round) tin. I like to play with thickness of the base, sometimes I make a very thin crust, others, much thicker. Play with it. (Yes, Sara says you can play with your food)

Preheat the over to 300 degrees. Place the cream cheese, sugar, and flour in a mixer and beat until fluffy. Beat in the eggs one at a time, making sure you mix well after each egg. Scrape down the sides to make sure all the cheesy goodness is getting mixed. Melt the white chocolate in a double boiler. With white chocolate it’s REALLY important to make sure you don’t get any water in with it, or that you don’t leave it. Both will make the chocolate burn, and white chocolate is SO delicate. After chocolate is nicely melted, mix into the cream cheese mixture. I have also played with the amounts of white chocolate, and it all works, so do what tastes good to you. Keep the mixer on low, and add in the vanilla, and heavy cream until well blended. Pour into the tin.

Most people make cheesecake in a water bath, but this has turned out disasterously for me in the past. Instead, I take a shallow saucepan, fill it with water, and put it on the bottom rack, or even the bottom of the oven. This keeps moisture in the oven so the cheesecake doesn’t crack, without the risk and burden of a water bath. Place the cheesecake in the oven at 300 for 50 to 60 minutes until centre is firm.

Let sit and refrigerate as long as possible before eating. If you manage to do this, let me know how.

MINCEMEAT CHEESECAKE

Posted On December 25, 2010

Filed under Cheesecakes

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This recipe was sent in by Roberta Robb and she said this has been a family favourite for many years. She has also been a family favourite for many years.

Ingredients:

1 c. graham cracker crumbs,

¼ cup melted butter,

14 to 16 oz Cross & Blackwell Mincemeat,

4 cups small marshmallows,

½ cup orange juice,

2 tsp orange zest,

½ pint whipped cream,

16 oz cream cheese.

Crust:

1 cup graham crackers,

¼ cup melted butter – mix & press into pan. Bake 10 min at 325 F. and set aside to cool.

In bowl 1:

whip ½ pint whipping cream

In Bowl 2:

soften 16 oz cream cheese with 2 tsp grated orange rind (zest)

In bowl 3:

mix 14-16 oz Cross & Blackwell Mincemeat with ½ cup each of apples and orange (finely chopped). Reserve ½ cup for decorative topping.

In a double boiler add ½ cup orange juice and 4 cups small marshmallow. Melt until smooth.

Once crust is cool, spread the mincemeat mixture over crust.

Mix together marshmallow and cream cheese mixture. A mixer does a good job to get it lump free. Fold in the whipped cream and then pour over the mincemeat. Chill at least one hour and decorate the top with the reserved mincemeat mixture.