CHEESECAKE APPLE CRISP

Hi, Tamy here filling in for Save Room for Desserts.
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CHEESECAKE APPLE CRISP
CRISP
2-3 large Granny Smith apples (4 Cups chopped)
1/2 cup brown sugar
1 tablespoon flour
1/2 cup milk
1/4 cup apple juice
TOPPING
2/3 cup flour
1/2 cup old fashioned oatmeal
1/4 cup sugar
2 teaspoons cinnamon
1/2 cup butter, melted
1 small box cheesecake flavored instant pudding
  • Preheat oven to 350°.
  • In a large mixing bowl combine all CRISP ingredients and mix well. Pour into an un-greased stoneware pan.
  • In a mixing bowl combine the topping ingredients and mix until crumbly.
  • Sprinkle topping over apple mixture.
  • Bake 45-60 minutes or until apples are tender and topping is crisp and golden.
  • Serve warm with a scoop of French vanilla ice cream.
Raspberry Streusel Muffins: Lovin’ From The Oven
Muffins are one of the easiest breakfasts to make.  You can make them ahead and freeze them, simply make them the night before or if you have the time, make them fresh in the morning.  Their flavor doesn’t diminish with early baking.  We got some raspberries on sale a month ago and froze them.  I brought one bag out this week and made these scrumptious muffins.  The tartness of the raspberries goes well with the sweetness of the streusel.  One helpful tip: make up a bunch of streusel and store it in a glass jar in your fridge.  It lasts a long time and saves you time when you want a fun topping on a cake, pie or muffin.
 Raspberry Streusel Muffins:
Muffins:
1 1/2 cups flour
1/4 cup sugar
1/4 cup brown sugar
2 tsp baking powder
1 tsp lemon peel
1 tsp cinnamon
1/4 tsp salt
1 egg
1/2 cup butter
1/2 cup milk
1 1/2 cup raspberries
Topping:
1/2 cup chopped pecans
1/2 cup brown sugar
1/4 cup flour
1 tsp cinnamon
1/2 tsp lemon peel
2 Tbsp melted butter
Glaze:(optional)
1/2 cup powdered sugar
1 Tbsp lemon juice
Mix all ingredients for muffins except the berries.  Fold in berries.  Fill muffin cups with batter.  Mix topping ingredients and crumble the topping over muffins.  Bake 350 degrees for 20 minutes.  Mix glaze ingredients and drizzle glaze on muffins after they have cooled 15 minutes.  Makes 1 dozen.
Come visit me at Frugal Antics of a Harried Homemaker!
Banana Budding – Best you ever had and a huge THANK YOU! ala Year on the Grill

Hello my friends… Last weekend, I was so touched by the surprise beach party many of you participated in when Our Krazy Kitchen tossed their KraZy BeachwarmingParty!  It was wonderful reading all your comments, and I have certainly saved the recipes and will be sharing my versions of them soon.  You all were so nice, I felt a little like the ghost of a guy hearing what people say at a funeral.  I think this was a GREAT idea, and I hope that we are able to do something like this again for some of you all… Any ideas???

And speaking of intending to cook one of the recipes, last night I was all set to cook …

Tamy, from 3 Sides of Crazy and Our Krazy Kitchen,
brought Creole Baked Goat Cheese in Roasted Red Pepper Cups,
I will be first in line to try these!

Doesn‘t that look AMAZING???  Had all the ingredients, and was all set to see if I could do as well.  this was to be my post today to honor all those that played along for my party and to find a new AMAZING menu item.  Go ahead and click the link above… read the ingredient list… I can’t wait to make this!

BUT…  best laid plans and all that …

OR… Road to Hell is paved with good intentions …

OR… Don’t put off what you can do today …

You know what is coming, circumstances interrupted my plans and I was not able to make the peppers.  Actually, that makes it sound a little nicer than the truth.  Truth is, some new friends called just as I was dicing and chopping the ingredients and asked us to go bar hopping around the island.  Much as I would have liked to chomp into the peppers, bar hopping on ST THOMAS sounded just a bit more fun.

So, I had a few choices… First was to fudge a little and create something out of not very much (go to my post today on my own site, where I fudge a posting out of not much… click HERE and you will see what I mean).  The lovely ladies (and Chris) of Ourkrazy kitchen could possibly have been called on to fill in for me.  I could have done a song and dance about moving thousands of miles, small tiny kitchen and moving again this weekend (to a HUGE kitchen) and just not being able to come up with a post this week.  Besides the fact that it would be a lie to those selfsame friends that had been so nice to me just a few days ago, I have also made a commitment to do a weekly posting here, and just 8 weeks after starting, i could not see it being fair to miss my day.

OR…

I had a recipe saved for a “just in case” day.  Not only is it a terrific dessert, but it also can fit into my island lifestyle.  What says island eating more than bananas, and what is better to do with a banana than to make a homemade banana pudding… So, here goes a terrific recipe for you all…

The recipe comes from one that is printed on the website for Paula Dean on the Foodnetwork site.  You can read her version of the recipe by clicking HERE.

This is my final product.  It worked so well, I took this to a dinner where I was asked to share a dessert.  I did so proudly!

Here is the original recipe…

30 to 60 vanilla wafers
6 to 8 bananas, sliced
2 cups milk

1 – 5 ounce box instant French Vanilla Pudding

1 – 8 ounce package cream cheese, softened
1 – 14 ounce can sweetened condensed milk
1 -12 ounce container frozen whipped topping, thawed
Line the bottom of a 13 by 9 by 2-inch dish with vanilla wafers and layer bananas on top.
Crush to remaining wafers and reserve.
In a bowl, combine the milk and pudding, blend well using a whisk or hand mixer. Using another bowl, combine cream cheese and condensed milk together and mix until smooth. Fold in whipped topping into cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the wafers and bananas and cover with the remaining crushed wafers. Refrigerate until ready to serve.
YIELDS: 12 servings

I pretty much followed the recipe as posted.

 

 

 

I added the little flourish at the end with a few of the Bananas standing up.  BUT, the important part, the taste was out of this world.  You will never make the box version again without feeling a little guilty because you know that you can do better!

So, Thanks to Paula Dean for this terrific recipe.

Do plan to return next week when I will indeed have something new from my ALL NEW HUGE Island kitchen to share.  Thanks for your understanding, and please be a little quiet this morning… the rum drinks were flowing and I have a bit of a well deserved head ache!

Try a New Recipe: Homemade Granola
This is an excellent granola recipe, I don’t remember where I got it. It’s quite simple, delicious, and it really lasts for a long time.

You can really make this a low-sodium recipe if you check the labels on all of your ingredients, if that is a concern for you. I think I made an entire batch with just 11 g of sodium total, which was perfect for a friend on a sodium-restricted diet.Other than that, it’s great by the handful, in a bowl with milk, atop a pile of yogurt, anyway you can think to eat it!

Homemade Granola
Makes about 8 cups

1/2 cup unsweetened, shredded coconut
4 cup old-fashioned oats
1 cup coarsely chopped almonds
1/4 cup toasted wheat germ
1/4 cup unsalted sunflower seeds
1/4 cup flax seeds
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/3 cup canola oil
1/2 cup honey
1/2 cup golden raisins (I have also substituted dried blueberries for this, delicious)

1. Heat oven to 350 degrees. Spread shredded coconut onto a baking pan, and bake until toasted, about 5 minutes. Transfer pan to a wire rack to cool.

2. Reduce oven temperature to 300. Line two baking pans with parchment paper; set aside. In a large bowl, combine oats, almonds, wheat germ, sunflower seeds, flax seeds, cinnamon, nutmeg, canola oil and honey. Stir together until well combined. Spread mixture onto prepared baking sheets; bake until golden brown, about 25 minutes. Transfer pan to a wire rack to cool.

3. Break up cooled granola; sprinkle with raisins and toasted coconut. Stir to combine. Store in an airtight container for up to a month.

Don’t forget to visit me at The Bad Girl’s Kitchen for more fabulous recipes!
Muffins That Taste Like Donuts: Lovin’ from the Oven
I hate buying donuts for many reasons. One, they are bad for us. Two, my kids are never happy with the variety I get. Three, my preschooler usually just eats the frosting and leaves the bottom for the garbage. Four, they are only cheap if they are a week old and stale. Five, they don’t stay with my kids, creating hungry, sugar-buzzed monsters an hour or less after they have eaten them. So, although once in a great while I buy or actually make homemade donuts, I usually make pseudo donuts. These muffins are a great example. I can make them with whole wheat flour. I can even cut down the sugar amount. Ssh! Just don’t tell my kids.
Muffins That Taste Like Donuts:
1 1/2 cups flour
1 tsp baking powder
1 tsp salt
1/2 tsp nutmeg
1/4 tsp cinnamon
1 egg
1/3 cup melted butter
1/2 cup sugar
3/4 cup milk
topping:
1/4 cup sugar
1 tsp cinnamon
1/4 cup melted butter

 

Combine the egg, 1/3 cup butter, 3/4 cup sugar and milk in a large bowl. In a smaller bowl, combine the dry ingredients and add, stirring just until moist. Scoop into greased muffin tin. Bake 350 degrees for 20 minutes. While still warm, dunk in melted butter. Dip into the sugar, until top is entirely coated
Here is pseudo donut coffee cake from my site, Frugal Antics of a Harried Homemaker.
Easy Chocolate Torte
This is one of the easiest elegant desserts I have ever made. It screams chocolate in every bite – perfect for Valentine’s Day. It is straight from Taste of Home. It uses all convenience foods which is normally not what I do, but instead of getting any better, my harried-ness is out of control right now. You certainly could use a homemade brownie recipe and then whip real cream with powdered sugar and vanilla for the topping.

1 package fudge brownie mix (13-inch x 9-inch pan size)
1 cup (6 ounces) semisweet chocolate chips, melted
1/2 stick butter, softened
2 cups whipped topping
1 teaspoon chocolate sprinkles

Directions

Prepare brownie mix according to package directions for fudge-like brownies. Spread batter in a greased and floured 9-in. round or springform pan.

Bake at 350° for 35-40 minutes or until center springs back when lightly touched. Cool for 10 minutes. Invert or release onto a serving plate; cool completely.

In a bowl, stir the melted chocolate and butter until smooth. Spread over brownie layer; refrigerate for 30 minutes. Just before serving, top with whipped topping. Decorate with sprinkles. Yield: 9-12 servings.

Strawberry cream pie recipe; Surprise your Valentine

Here’s one very tasty strawberry cream pie recipe from my Joy of Desserts archives. It’s a great dessert to surprise your Sweet Valentine — notice how the strawberries are hulled into a heart shape — or you could bake this pie in a heart-shaped plate, too.

It’s quite easy with a store bought pie crust and a basket of strawberries. All you’ll have to prepare is the custard, but if you want to cut corners there too, you could always just replace it with store bought pudding.

Another variation would be to prepare in small tartelette molds. You’ll love this recipe so much, you’ll want to enjoy it all during strawberry season.

STRAWBERRY CREAM PIE

4 Egg yolk
1/4 Cup Sugar
1 Pinch of salt
1 Tablespoon of natural flavoring
such as vanilla, lemon, rum, or
Grand Marnier1 Prebaked pie or tart shell
1 Basket of strawberriesGently beat the yolks, add sugar and salt. Slowly bring to almost a boil while stirring. DO NOT BOIL or it will curdle. Add flavoring and let cool.

While you are waiting for the custard to cool, wash and cut your strawberries in halves. Gently stir in a few teaspoons of sugar to macerate (marinate for fruits). When cool, add the custard to your favorite pre-baked pastry shell. Line the macerated strawberries all around on top of the custard, covering it completely. Pour all sugar syrup over the top.

Voila! Simple as Strawberry Pie!

Joy of Desserts

Flourless Chocolate Apricot Mini Cakes
At Sweet and Savory, I am posting flourless recipes throughout the month of February. I have started off with chocolate brownies and chocolate cakes and later will go to some delicious cookies. Since, I am busy creating these goodies, I thought I should share one recipe here, for all Our Krazy Kitchen fans.

 

I have found that flourless cakes, brownies and cookies seem to taste better than their counterparts with flour. I decided to bake a number of flourless recipes and started with this one and I like it, a lot. It seems to be creamier than flour cakes. The chocolate flavor shines out to its fullest.

Flourless Chocolate Apricot Mini-Cakes

Ingredients:

1/2 cup margarine
3/4 cup shredded or chopped bittersweet chocolate
1/2 cup sugar
1/2 cup baking cocoa

3 eggs

6 dried apricots

Method:

Preheat oven to 375 degrees.

Line 10 muffin cups.

In microwave or in a double boiler on stove, melt chocolate and margarine. In microwave, check it every 30 seconds, mixing it, each time.

When melted, remove from heat and stir until combined.

In medium bowl, mix cocoa and sugar.

Add eggs and whisk until combined.

Add chocolate mixture and whisk again, until combined.

Fill muffin cups 3/4 the way up.

Cut dried apricots into halves or thirds and place on top of each mini-cake. Push in slightly.

Bake at 375 degrees for 17 minutes.

Cool and serve. I ate the first one warm and it was so good so you may not want to cool them.

 

What makes this so good is the contrast of the tangy apricot and the sweet chocolate. Also the textures contrast which is a bonus. You could probably make this with any fruit, you like with chocolate. At first, I was going to use frozen peaches but I was afraid there was to much liquid and it would ruin the mini-cakes. Strawberries would be great. I love chocolate covered strawberries.
Chanukah is Almost Here
Friday night marks the beginning of Chanukah. Did you know, according to the Jewish calendar, days begin at sundown? That is why, our Sabbath begins Friday night and ends Saturday evening, one hour after sundown.

Friday night, we first light the menorahs and then the Sabbath candles.

I am not going to spend a lot of time giving all the information about Chanukah. I will give you places to go if you are interested in specific data. If you would like to learn the proper way to light the menorah, this is an animated “lesson”.
For our Chanukah Give Away and a wonderful recipe for Chanukah – Crabby Cheese Won Tons, go here.

 

If you would like a Chanukah coloring book, some recipes, more information of the holiday, this is a phenomenal source. Your children will enjoy some of the activities.

I want to share with you a few of my latke recipes. Latkes are pancakes but not exactly what you may think. We cook them in oil to remember the menorah that stayed lit for eight days, yet was not enough, for one day. One of the miracles of Chanukah – read about it.

Some of the recipes, I posted on my blog turned out to be delicious and I want to share them with you.

First, the most famous kind of latke, potato latke.

Crispy Potato Pancakes (Latkes): Tyler Florence

Ingredients:
4 medium potatoes, peeled
2 medium onions
Kosher salt and ground black pepper
2 egg whites, lightly beaten
Vegetable oil, for frying

Method:
Using food processor, coarsely grate the potatoes and onions. (This can be done by hand.)
Put the grated potatoes and onions together in cheesecloth or a tea towel and twist it to squeeze out the excess liquid. (I put it in a colander and push down on the potatoes. The water comes out quickly.)
Put the dry potatoes and onions in a bowl and season with salt and pepper.
Fold in the egg whites to bind the mixture together.
Heat a large non-stick skillet over medium heat and coat with 1/4-inch of oil.
For each pancake, take about 2 tablespoons of the potato mixture and drop into the hot oil; gently flatten with a spatula so they fry up thin and crispy.
Fry for 3 to 4 minutes on each side, until golden. (My only objection to this recipe is the amount of oil that is needed. Of course, for Chanukah, the whole point is to use the oil.)
Remove to paper towels to drain; season with salt while the potato pancakes are still hot.
Continue frying, adding more oil as needed, until all of the mixture is used up.

Serve immediately with apple sauce, if desired. (This does not remain crispy if you make it ahead of time. For the best results, cook and eat right away.)
Yield: about 20 (4-inch) pancakes

Cheese Latkes are out of this world good. Try them for breakfast.
Ingredients:
3 eggs
1 cup milk
1 cup cottage cheese, drained
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
5 tablespoons granulated sugar
1 teaspoon vanilla extract
1/2 cup oil for frying

Method:
Place all the ingredients except oil together in a large bowl. Mix until smooth.
Heat 1/2 cup oil in a skillet.

Using a large spoon, drop the batter into hot oil.
Fry 2 to 3 minutes on each side, until lightly browned. Continue until batter is used up, adding oil when necessary.
Puzzle Pancakes Above
The latkes may be served topped with sour cream, applesauce or maple syrup. (I went for the maple syrup. Hubby ate them plain.)I found this recipe on Goldmine.com, it comes from one of my favorite cookbooks and chances are that I have made these, several times, over the years. The book is a big purple hard covered book which is well worn and it is called, Spice and Spirit, The Complete Kosher Cookbook.

For spinach latkes, go here.
For carrot latkes, go here.

For jelly doughnut recipe and other foods and information, check here.

A Chanukah Menu

So in that spirit here is a Chanukah menu suggestions. It is a meat meal so you are spared the gory allusions and the oil is used for frying the latkes but you must have a million recipes for those…Enjoy! (For more Chanukah recipes, please visit http://www.gourmetkoshercooking.com)

Shoulder Roast
1 5 pound shoulder roast
2 tablespoons oil (I guess this counts for Chanukah also)
4 onions, sliced
4 carrots, cut into large chunks
4 stalks celery, cut into large pieces
8 whole garlic cloves, peeled
1 cup red wine
2 cups chicken stock

Preheat oven to 350 degrees. Sear shoulder roast in oil until all parts are brown and place in large roasting pan. Briefly sauté the onions, carrots, celery and garlic, and then pour over the roast. Add the wine and chicken stock and cover with heavy duty foil. Bake for 3 to 4 hours. Let stand about ½ hour before slicing.

Homemade Applesauce
This is delicious and healthy – no sugar added. My kids love to have this all year round when they come home from school.

10 apples (Granny Smith and any others you have lying around), cut into chunks
2 pears, cut into chunks
1 cinnamon stick
2 teaspoons vanilla
½ cup water

Place all ingredients in a large stockpot over a low to medium flame. Simmer for about 2 hours until apples are soft, stirring every 15 minutes. Remove from flame and mash with a potato masher. Store in refrigerator.

Broccoli-Mushroom Noodle Kugel
1 (32 ounce) bag frozen broccoli, defrosted
1 (32 ounce) box Portobello mushroom soup
1 (14 ounce) can, mushroom pieces, drained
2 (10 ounce) bags egg noodles, cooked and drained
eggs
½ cup Panko or other bread crumbs
2 tablespoons margarine, broken up into small pieces

Preheat oven to 350 degrees. Combine first 5 ingredients and mix well. Pour into 9 x 13-inch pan. Sprinkle with bread crumbs and dot with margarine. Bake for 45 minutes to 1 hour.

Pretty Pomegranate and Mandarin Orange Salad
1 head romaine, cut or ripped into small pieces
red onion, diced (optional – I’m not a big raw onion fan but I know others are)
½ cup silvered almonds or cashew pieces, toasted
1 avocado, diced
1 small can mandarin oranges, drained
Seeds of one pomegranate

Dressing:
1 cup oil
2/3 cup mayonnaise
2 tablespoons vinegar
2 tablespoons sugar
Salt and pepper to taste

Whisk together dressing and toss with all salad ingredients.

Sugar Cookies
These are the traditional cut-out cookies. You can use special Chanukah-theme cookie cutters (menorahs, dreidels), aleph-beis cookie cutters or the shapes of your choice.

1 cup (2 sticks) margarine, softened
1 cup sugar
2 eggs
2 tablespoons orange juice
1 tablespoon vanilla
3 cups flour
½ teaspoon baking powder
Sprinkles/Colored Sugar

Preheat oven to 400 degrees. Cream together the margarine and sugar. Beat in eggs, orange juice and vanilla. Reduce speed and mix in flour and baking powder. Form a ball and wrap in plastic. Chill for 1 to 2 hours. Roll out dough to about ¼-inch thickness. Cut out cookie shapes and place on greased cookie sheets. Decorate with sprinkles (this is where the kids come in). Bake for 8 to 10 minutes until lightly browned, watching carefully to make sure they don’t burn.

With permission from Aish.com

Chaya
Sweet and Savory Says it All
Chaya’s Comfy Cook Blog

Haystacks – Monday Munchies


Haystacks

2 cups semisweet chocolate chips
2 cups butterscotch chips (or 2 more cups chocolate chips)
1 12-ounce can of cocktail peanuts
6 ounces chow mein rice noodles

Melt chocolate and butterscotch chips in the top of a double boiler over hot (not boiling) water. Stir in nuts and noodles. Drop by teaspoonfuls onto waxed paper, foil or parchment paper lined cookie sheets. Top with colored sprinkles if desired. Cool. Store covered in the refrigerator.

Doesn’t get much easier than that does it?!