Showing posts from November, 2012

Cranberry Cheesecake Squares

Crust 1/2 cup sugar 1/2 cup butter, softened 1 1/4 cups all-purpose flour Filling 1 (8-oz.) pkg. cream cheese, softened 1/2 cup sugar 1/2 teaspoon vanilla extract 1 egg Topping
4 tablespoons jellied cranberry sauce

Heat oven to 350°F. Spray 9-inch square pan with nonstick cooking spray. In large bowl, combine 1/2 cup sugar and butter; blend well. Lightly spoon flour into measuring cup; level off. Add flour; mix until crumbly. Press mixture in bottom of sprayed pan.Bake at 350°F. for 15 to 18 minutes or until edges are light golden brown.Meanwhile, in large bowl, combine all filling ingredients; beat well.Remove pan from oven; pour filling over partially baked crust. In small bowl, stir 2 tablespoons of the cranberry saucecr until softened. Spoon over cream cheese mixture. With tip of spoon, carefully swirl jam into top of cream cheese mixture. (Do not disturb crust.)Return pan to oven; bake an additional 15 to 20 minutes or until filling is set. Cool 30 minutes.Stir remaining jam; spre…

Cranberry-White Chocolate Trifle

I love cranberries. OK I love chocolate too. Thanksgiving is just around the corner. Tis the season for cranberries and indulgent desserts. Right? I found this recipe in Taste of Home Magazine. Can't wait to try it. Triffles are so good, mixing whipped cream, fruit and cake. With the layers, you get all the ingriends in each bite. Yum. Enjoy.


6 tablespoons sugar 3 tablespoons cornstarch 1/8 teaspoon salt 2-2/3 cups milk 3 egg yolks, beaten 5 ounces white baking chocolate, chopped 1-1/2 teaspoons vanilla extract 1 can (14 ounces) jellied cranberry sauce 1/3 cup raspberry liqueur 1 loaf (10-3/4 ounces) frozen pound cake, thawed and cut into 1/2-in. cubes
1-1/2 cups heavy whipping cream 1/4 cup confectioners' sugar 1 teaspoon vanilla extract
In a large saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
Remove from t…

Pumpkin Bread Pudding

I'm not usually a fan of pumpkin, and well the cuermogeon is allergic, but tis the season. I may try this out at the next pot luck of food at at work.

Lets face it  the Thanksgiving dessert is always pecan pie.


Bread Pudding:
1 loaf French bread, torn in pieces
1 quart 40 percent whipping cream
1 dozen eggs
1 vanilla bean, seeds scraped
2 ounces vanilla extract
4 ounces pumpkin pie spice
2 cups granulated sugar
2 cups brown sugar
2 cups canned pumpkin

Rum Sauce:

4 tablespoons cornstarch
1/2 cup water
1 quart whipping cream
2 cups granulated sugar
1 stick butter
1 cup dark rum


Preheat the oven to 350 degrees F.

For the bread pudding: Blend all the ingredients together, except the French bread, until mixed well. Place the French bread in a 1-gallon aluminum pan. Pour the mixture over the French bread and let sit for 30 minutes. Bake for 1 hour or until firm.

For the rum sauce: Blend the cornstarch with the water. Mix all the ingredients tog…