Category: Desserts

room temp:

2 8 oz pk cream cheese
1 c sugar
3 eggs
3 tbs lemon juice
1.5 tsp vanilla
1/4 tsp salt
1.5 lb sour cream

Preheat oven to 350

Make graham cracker crust in 9″ cake pan (lined with nonstick foil) or springform (put double layer of heavy duty foil on outside)

Beat cream cheese and sugar until very smooth, about 3 minutes. Add the eggs, 1 at a time, beating after each addition until smooth and scraping down the sides. Add the lemon juice, vanilla, and salt, and beat until incorporated. Beat in the sour cream just until blended.

Pour the batter into the prepared pan. Set the pan in a roasting pan and surround it with one inch of very hot water. Bake one hour. Turn off the oven without opening the door and let the cake rest/cool for one hour. Remove to a rack and cool to room temperature (about an hour.) Cover with plastic wrap or foil and refrigerate overnight.

Yanked from CI. Since our household is divided on the Nuts Issue I used half the nuts and added them after pouring the batter into the pan. I sprinkled them on top of half the pan and gentled stirred them in.

1 cup pecans or walnuts (4 ounces)
1 1/2 cups unbleached all-purpose flour (7 1/2 ounces)
1 teaspoon baking powder
1/2 teaspoon table salt
12 tablespoons unsalted butter ( 1 1/2 sticks), melted
1 1/2 cups packed light brown sugar (10 1/2 ounces)
2 large eggs , lightly beaten
4 teaspoons vanilla extract
6 ounces chocolate chips (1 cup)

1. Adjust oven rack to middle position; heat oven to 350 degrees. Spread nuts on large rimmed baking sheet and bake until deep golden brown, 10 to 15 minutes. Transfer nuts to cutting board to cool; chop coarsely and set aside.

2. Spray 9×13 pan with nonstick cooking spray w/ flour.

3. Whisk flour, baking powder, and salt together in medium bowl; set aside.

4. Whisk melted butter and brown sugar together in medium bowl until combined. Add eggs and vanilla and mix well. Using rubber spatula, fold dry ingredients into egg mixture until just combined; do not overmix. Fold in chocolate and nuts and turn batter into prepared pan, smoothing top with rubber spatula.

5. Bake until top is shiny, cracked, and light golden brown, 22 to 25 minutes; do not overbake. Cool on wire rack to room temperature.

Makes 3 1/2 cups (6 to 8 servings)
8 ounces bittersweet chocolate , chopped fine
2 tablespoons cocoa powder (preferably Dutch-processed)
1 teaspoon instant espresso powder
5 tablespoons water
1 tablespoon brandy
2 large eggs , separated
1 tablespoon sugar
1/8 teaspoon table salt
1 cup heavy cream , plus 2 additional tablespoons (chilled)

1. Melt chocolate, cocoa powder, espresso powder, water, and brandy in medium heatproof bowl set over saucepan filled with 1 inch of barely simmering water, stirring frequently until smooth. Remove from heat.

2. Whisk egg yolks, 1 1/2 teaspoons sugar, and salt in medium bowl until mixture lightens in color and thickens slightly, about 30 seconds. Pour melted chocolate into egg mixture and whisk until combined. Let cool until just warmer than room temperature, 3 to 5 minutes.

3. In clean bowl of standing mixer fitted with whisk attachment, beat egg whites at medium-low speed until frothy, 1 to 2 minutes. Add remaining 1 1/2 teaspoons sugar, increase mixer speed to medium-high, and beat until soft peaks form when whisk is lifted, about 1 minute. Detach whisk and bowl from mixer and whisk last few strokes by hand, making sure to scrape any unbeaten whites from bottom of bowl. Using whisk, stir about one-quarter of beaten egg whites into chocolate mixture to lighten it; gently fold in remaining egg whites with rubber spatula until a few white streaks remain.

4. In now-empty bowl, whip heavy cream at medium speed until it begins to thicken, about 30 seconds. Increase speed to high and whip until soft peaks form when whisk is lifted, about 15 seconds more. Using rubber spatula, fold whipped cream into mousse until no white streaks remain. Spoon into 6 to 8 individual serving dishes or goblets. Cover with plastic wrap and refrigerate until set and firm, at least 2 hours. (The mousse may be covered and refrigerated for up to 24 hours.)

Bread Pudding

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 slices white bread — thickly buttered
2 each eggs
750 milliliters milk
125 milliliters sugar
1 milliliter salt

For custard:
4 each egg yolks
375 milliliters milk
2 milliliters vanilla
37 1/2 milliliters sugar
1 milliliter salt

Arrange the slices of bread in a greased ovenproof baking dish, buttered
side down.

Beat the eggs in a bowl, then stir in the sugar, salt, and milk.

Pour the milk mixture over the breat and leave for 30 minutes to soak
through.

Bake in the oven at 160C (325F), covered, for 30 minutes. Uncover and bake
until the top is golden brown. Serve with hot golden syrup, honey, or
moskonfyt.

For custard:

Bring the milk to a boil in a saucepan.

Meanwhile, beat the egg yolks, sugar, and salt together in a bowl.

Pour the hot milk into the egg mixture, striing well to blend, and return
the mixture to the saucepan.

Cook over low heat, stirring all the time, until the mixture coats the
spoon. Be sure not to let the mixture boil.

Remove from stove and cool slightly, and then stir in vanilla essence.
Serve hot or cold (or over bread pudding!).

Note: Using 2 eggs instead of 4 yolks will make a lighter custard. If the
custard is allowed to boil, it will curdle.

750mL milk= 3.17 cups
125mL sugar= 0.52 cups
1mL salt= 0.20 teaspoon

375mL milk= 1.58 cups
2mL vanilla= 0.4 teaspoons (though I’d go ahead and splurge with 0.5
tsp)
37.5mL sugar= 2.54 tablespoons
1mL salt= 0.20 teaspoon

From The Joy of Cooking:

4 tsp coffee liquor
2 tsp instant espresso powder

2.5 c flour (12.5 oz)
1/4 tsp cinnamon
1/8 tsp salt

8 oz softened butter
3/4 c brown sugar (7 oz)

Stir together liquor & espresso powder

Whisk dry ingredients together

Beat remaining ingredients until well blended. Add espresso mixture and beat until blended.

Gradually add flour mixture, beating on low speed until blended and beginning to form a dough. Place the dough on a large piece of plastic wrap. Using the wrap to help mold the dough, shape it into a 12x3x1″ log. Wrap tightly and refrigerate at least six hours. Use immediately or wrap more and freeze for up to a month.

To bake, position a rack in the upper third of the oven, preheat to 350F. Unwrap log and slice into 1/4″ slices. Transfer to parchment lined cookie sheets, 1″ apart, back until the tops look dry and start to brown around the edges, about 10 minutes. Let sit on the cookie sheet about five minutes, then move to a cooling rack.