Entries for the 'Desserts' Category

Chocolate-Vanilla Swirl Cheesecake

Makes: 16 servings

• 20 OREO Cookies, crushed (about 2 cups)
• 3 Tbsp. SilverBrook Sweet Cream Salted butter, melted, RFS Item # 73400
• 32 oz. or 4 cups Cobblestone Market Cream Cheese, softened, RFS Item # 70082
• 1 cup Sugar
• 1 tsp. Culinary Secrets Vanilla, RFS Item # 23347
  1 cup SilverBrook Sour Cream, RFS Item # 71811
• 4 Eggs
• 6 squares Semi-Sweet Chocolate, melted, cooled

1. Pre-Heat oven to 325°F.
2. Mix the crushed cookie crumbs and butter; press onto bottom of foil-lined 13x9-inch pan. Bake 10 min.
3. Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing after each just until blended.
4. Reserve 1 cup plain batter to use for the swirl. Stir chocolate into remaining batter; pour over crust. Top with spoonfuls of reserved plain batter.
5. Swirl the batters with knife. Bake 40 min. or until center is almost set. Cool.

Mini Apple Cinnamon Tarts

• 2 cups Bountiful Harvest all purpose flour, RFS #27634
• 1 tsp. sugar
• Pinch of salt
• 3/4 cups cold SilverBrook butter, cut into pieces, RFS #73400
• 1/3 cup ice water

• 3 large Markon Red Delicious apples, RFS #75262
• 2 Tbs. brown sugar,
• 4 Tbs. skim milk or water
• Culinary Secrets Cinnamon to taste, RFS #24180

1. For tart shells, combine flour, sugar and salt in large bowl. Using pastry blender, cut butter into dry ingredients until mixture resembles crumbly corn meal.
2. Add water, 1 tablespoon at a time, kneading mixture until dough forms a ball. Wrap dough in plastic wrap, flatten and refrigerate at least 30 minutes.
3. Preheat oven to 350°F.
4. Grease mini tart pans (about 2-3 inches.)
5. Roll out dough on lightly floured surface to 1/8-inch thickness. Cut out 3-inch circles using jagged cookie cutter and press into prepared mini tart pans.
6. Meanwhile, Peel and slice apples. Arrange them in overlapping slices.
7. Mix brown sugar, milk and cinnamon. Drizzle over the apples and bake for 20 minutes. Serve warm.

• ¼ cup (1/2 stick) butter or margarine
• ¾ cup quick-cooking or old-fashioned oats, uncooked
• ½ cup all-purpose flour
• ½ cup firmly packed light brown sugar
• ½ cup chopped pecans, if desired
• ½ teaspoon ground cinnamon
• 2 (21-ounce) cans cherry pie filling
• 1 (9-ounce) prepared graham cracker crust (10-inch)

1. Melt butter in medium saucepan. Remove from heat and stir in oats, flour, brown sugar, pecans, if desired, and cinnamon. Spoon pie filling into crust. Sprinkle oats mixture over top. Place pie on a baking sheet.
2. Bake in a preheated 375-degree oven 40 to 45 minutes, or until topping is golden brown. Cool on wire rack, then refrigerate at least 4 hours before serving.

Spiced Bread Pudding with Sour Cream Raisin Sauce

Ingredients

Pudding:
1 lb., 8 oz. Bread, donuts, or rolls - stale, cut into 1-inch chunks
16 oz. Milk
16 oz. Cream
8 Eggs
2 c. Sugar
4 oz. SilverBrook Solid Grade AA Salted Butter, melted
          RFS Item 73400
4 tsp. Culinary Secrets Pumpkin Pie Spice
           RFS Item 24138

Sauce:
5 oz. Katy's Kitchen Instant Vanilla Pudding Mix
         RFS Item 21234
1 qt., 1 c. Sour cream
2-1/2 cups Milk
1/2 tsp. Culinary Secrets Pumpkin Pie Spice 
            RFS Item 24138
1/2 tsp. Culinary Secrets Rum Flavoring
            RFS Item 26252
1/2 c. Raisins
2 oz. Pecans, toasted (optional)

Directions

Pudding:
1. Spray a 4-inch deep pan with cooking spray. Place donuts and bread in pan.

2. Combine milk, cream, eggs, butter and Culinary Secrets Pumpkin Pie Spice in a large bowl. Whisk until well blended. Pour over bread mixture, being sure to cover all bread. Cover and refrigerate for 15 minutes.

3. Bake at 350 F for 1 hour, 15 minutes or until the center is set and reaches 165 F. Serve warm or cold with Sour Cream Raisin Sauce.

Sauce:
1. Combine pudding mix, milk, sour cream, Culinary Secrets Pumpkin Pie Spice, and Rum Flavoring in a large bowl. Whisk until blended. Fold in raisins and pecans. Chill until served.

Strawberry Shortbread Tiers

Ingredients

4 lbs. California Strawberries, stemmed and sliced
24 mint sprigs

For Lemon Curd:

1 lb. butter
1-1/2 oz. grated lemon zest
16 large eggs
2/3 cup fresh lemon juice
1 lb., 4 oz. granulated sugar
2 1/4 cups heavy cream, whipped

For Shortbread:

2 lbs. unsalted butter, cut into chunks
14 oz. granulated sugar
1 lb., 10 oz. all-purpose flour
2 tsp. salt
10 large egg yolks
2 tsp. baking powder

For Strawberry Sauce:

1 lb., 8 oz. California Strawberries, stemmed
1/4 cup granulated sugar

Directions

For Lemon Curd: In saucepan, heat butter, lemon juice and lemon zest until butter is melted. Remove from heat; cool slightly. In bowl, whisk together sugar and eggs until blended. Gradually whisk in butter mixture. Return to saucepan. Cook and stir over medium heat 4 to 5 minutes or until mixture just comes to a boil. Do not overcook. Strain. Cover; chill 2 hours or until cold. Fold whipped cream into custard mixture. Cover; chill. (Shortcut: prepared lemon curd or instant pudding can be substituted.)

For Shortbread: Heat oven to 300 degrees F. In food processor, process butter and sugar 3 to 4 minutes or until creamy. Add egg yolks, process 1 to 1 1/2 minutes or until light and creamy. Transfer to bowl. In another bowl, combine flour, baking powder and salt, mix well. Gently fold flour mixture into butter mixture. Do not over mix. Form into 2 (6 x 3-inch) rolls. Wrap tightly; chill 4 hours or until firm. Butter and flour interior of 48 (3 x 2-inch) metal cake rings; place on sheet pans. Cut each roll of cookie dough into 24 slices. Press 1 slice into each ring. Bake 15 minutes. Reduce oven to 200 degrees F; bake an additional 25 minutes or until dry. Unmold carefully. Cool on wire rack. (Shortcut: packaged shortbread cookies can be substituted.)

For Strawberry Sauce: In blender container, puree strawberries untils mooth. Sweeten to taste with sugar. Cover and chill. (Shortcut: frozen sliced, sweetened strawberries can be substituted.)

Assembly

For each serving, to order: Drizzle 2 tablespoons Strawberry Sauce onto serving plate. Place one Shortbread on plate. Top with 3 tablespoons of Lemon Curd, 1/4 cup sliced California Strawberries and 3 more tablespoons Lemon Curd. Top with an additional shortbread and 1/4 cup sliced California Strawberries. Garnish with mint.

Nutritional Information

Per serving: 870 calories; 61 g fat; 387 mg cholesterol; 452 mg sodium; 75 g carbohydrate; 3 g fiber; 10 g protein. Yield: 24 servings.

Apple Pecan Crumb Pie

Ingredients

Pastry for one 9-inch pie crust

Filling
6 Golden Delicious apples, peeled, cored and thinly sliced
1/3 cup pecans, chopped
1/4 cup sugar
2 Tbsp. all-purpose flour
1 tsp. Culinary Secrets Pure Vanilla Extract
         RFS Item 23382
1/2 tsp. Culinary Secrets Ground Cinnamon
            RFS Item 24180
1/4 tsp. Culinary Secrets Ground Ginger
            RFS Item 24054
1/8 tsp. ground mace

Crumb Topping
1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1/4 tsp. Culinary Secrets Ground Cinnamon
            RFS Item 24180
1/4 cup SilverBrook Grade AA Unsalted Butter
            RFS Item 73410

Directions

1. Heat oven to 375 F. Line a 9-inch pie pan with pastry, trimming edges.
2. In a large bowl, combine apples, pecans, sugar, flour, vanilla, cinnamon, ginger and mace; toss well to blend. Transfer mixture to pastry-lined pie pan.
3. Prepare Crumb Topping: In a small bowl, combine flour, brown sugar and cinnamon. Using a pastry blender or fork, cut in butter until mixture is crumbly.
4. Spread Crumb Topping evenly over apple filling. Bake pie 45 minutes or until apples are tender.

Yield: 8 servings

Candied Hazelnut Pumpkin Pie

Ingredients

Crust
2 cups all-purpose flour
2 Tbsp. powdered sugar
1 tsp. salt
3/4 cup SilverBrook Grade AA Unsalted Butter,
cold, cut into 1/2-inch cubes - RFS Item 73410
1 tsp. vinegar
5-6 Tbsp. ice water

Pumpkin Pie
15 oz. Bountiful Harvest Fancy Pumpkin, Solid Pack
         RFS Item 19134
3/4 cup light brown sugar, packed
2 tsp. Culinary Secrets Pumpkin Pie Spice
         RFS Item 24138
2 Tbsp. all-purpose flour
3 eggs, beaten
2 Tbsp. Frangelico liqueur (optional)
1/2 cup sour cream

Candied Hazelnut Topping
2 Tbsp. all-purpose flour
1/4 cup light brown sugar, packed
1 Tbsp. Frangelico liqueur (optional)
3 Tbsp. SilverBrook Grade AA Unsalted Butter,
cold, cut into 1/2-inch cubes - RFS Item 73410
1/2 cup hazelnuts, peeled and chopped

Directions

Crust
1. In a bowl, stir together four, sugar and salt.
2. Using a pastry blender, cut butter cubs into flour mixture until pieces are pea-size.
3. Sprinkle vinegar over flour mixture, tossing with a fork.
4. Sprinkle 5 to 6 tablespoons of water, 1 tablespoon at a time, over four mixture, tossing with a fork each time until dough is moistened and crumbly.
5. Press crumbs firmly on bottom and up sides of a 9-inch pie plate.

Filling & Topping
1. Preheat oven to 375 F.
2. In a bowl, stir together pumpkin, brown sugar, pumpkin pie spice, flour, eggs, Frangelico and sour cream; mix well.
3. Pour into pie crust. Fold a narrow strip of foil over edges of crust to prevent overbrowning; bake 30 minutes.
4. Meanwhile, make topping. In a bowl, combine flour, brown sugar and Frangelico. Cut in butter until crumbly. Stir in hazelnuts.
5. Remove foil from pie and sprinkle with topping. Bake 15 to 20 minues more, or until knife inserted near center comes out clean. Cool on a wire rack.

Recipe and photo courtesy of Wisconsin Milk Marketing Board

Orange Five-Spice Sugar Cutout Cookies

Ingredients

1 1/2 cups SilverBrook Farms Grade AA Unsalted Butter
                RFS Item 73410
1 cup granulated sugar
2 large egg yolks
2 Tbsp. Chinese five-spice powder
1 Tbsp. finely grated orange zest
1/4 tsp. salt
4 cups all-purpose flour
Decorative sugar

Directions

1. Combine butter and sugar in medium bowl. Using an electric mixer or wooden spoon, cream together until light and fluffy. Beat in egg yolks one at a time.
2. Stir in five-spice powder, orange zest and salt. Then stir in flour. Continue to blend just until the dough comes together and is evenly mixed.
3. Divide into three flattened balls and wrap in plastic wrap. Chill dough for at least 3 hours or overnight.
4. Preheat oven to 350 F with oven racks in the lower and upper thirds. Butter two baking sheets.
5. Work with one ball of dough at a time; roll out to 1/8-inch thickness between sheets of lightly floured wax or parchment paper. Cut into shapes and place on cool, buttered cookie sheets. Work in batches and keep the remaining dough chilled until ready to cut. For the best defined shapes, chill the cookies on baking sheets before baking.
6. Sprinkle the tops of the cookies with decorative sugar. Bake until bottoms just begin to brown, about 8 minutes. Transfer to a wire rack to cool.

Yield: 3-4 dozen

Recipe & Photo courtesy of Wisconsin Milk Marketing Board