Categories: Desserts, Cakes, Cheesecake, Chocolate, Cookies, Pie



Permalink 01:16:43 pm, Categories: Desserts, Cakes, Cheesecake  

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.


Triple Caramel Cake

Permalink 08:34:39 pm, Categories: Desserts, Cakes  

3 cups heavy cream, divided
2.5 cups sugar, divided
6 oz butter (12 tbs)
4 eggs, room temp
9.5 oz cake flour (2 cups)
1.5 tsp baking powder
pinch salt

Make the caramel:

Put 2 cups cream in a saucepan and bring to a simmer

Put one cup sugar in a heavy medium size saucepan over medium heat. Let the sugar melt, stirring the melted parts around so it doesn't burn. When it gets a deep amber, take it off the heat and add the cream will foam up. Return to the heat, bring to a boil and cook gently for about 5 minutes. Any clumps of sugar will dissolve as you cook it.

Keep one cup out for the cake, put the rest in the refrigerator.


Heat oven to 325F and spray a 12 cup bundt pan with Pam w/ Flour. Cream the butter with 1.5 cups sugar; add the eggs one at a time. Sift together the dry ingredients and add alternately with the caramel, starting and ending with the dry ingredients.

Here's the weird part: the cake needs to fall. Using cake flour instead of AP helps, but if it doesn't look like it's going to fall on its own then about 20-30 minutes in to baking jiggle it around until it collapses. This gives it a rich moist texture.

Bake 35-40 minutes until a skewer comes out clean; let rest for ten minutes on a rack and then unmold and cool.

Whip the last cup of cream and swirl in some of the caramel sauce.

Serve cake with caramel sauce and whipped cream.

Strawberry Rhubarb Pie

Permalink 08:19:40 pm, Categories: Desserts, Pie  

Pie Dough

Strawberry-Rhubarb Filling
3 cups fresh strawberries , hulled and sliced
3 cups fresh rhubarb , trimmed and cut into 1-inch pieces
3/4 cup granulated sugar
2 teaspoons lemon juice
1/4 teaspoon vanilla extract
3–4 tablespoons quick-cooking tapioca
2 tablespoons unsalted butter , cut into small pieces


Remove dough from refrigerator; let stand at room temperature to soften slightly, about 10 minutes. Heat oven to 400 degrees. Toss fruit with sugar, lemon juice, vanilla extract, and tapioca; let stand for 15 minutes.

Roll larger dough disk on lightly floured surface into 12-inch circle, about 1/8-inch thick. Transfer and fit dough into 9-inch Pyrex pie pan, leaving dough that overhangs the lip in place. Turn fruit mixture, including juices, into pie shell. Scatter butter pieces over fruit. Refrigerate until ready to top with remaining dough.

Roll smaller disk on lightly floured surface into 10-inch circle. Lay over fruit. Trim top and bottom dough edges to 1/2-inch beyond pan lip. Tuck this rim of dough underneath itself so that folded edge is flush with pan lip. Flute dough in your own fashion, or press with fork tines to seal. Cut four slits at right angles on dough top to allow steam to escape. If pie dough is very soft, place in freezer for 10 minutes before baking.

Place pie on baking sheet; bake until top crust is golden, 20 to 25 minutes. Reduce oven temperature to 350 degrees and continue to bake until juices bubble and crust is golden brown, 30 to 40 minutes longer.

Transfer pie to wire rack; let cool to almost room temperature so juices have time to thicken, from 1 to 2 hours.

Fresh Strawberry Pie

Permalink 08:12:26 pm, Categories: Desserts, Pie  

2.5 lbs fresh strawberries , gently rinsed and hulled
3/4cup (5 1/4 ounces) sugar
2 tablespoons cornstarch
1 1/2 teaspoons Sure-Jell for low-sugar recipes
Generous pinch Table salt
1 tablespoon juice from 1 lemon
1 blind Baked Pie Shell

Whipped Cream
1 cup cold heavy cream
1 tablespoon sugar

FOR THE FILLING: Select 6 ounces misshapen, underripe, or otherwise unattractive berries, halving those that are large; you should have about 1½ cups. In food processor, process berries to smooth puree, 20 to 30 seconds, scraping down bowl as needed. You should have about ¾ cup puree.

Whisk sugar, cornstarch, Sure-Jell, and salt in medium saucepan. Stir in berry puree, making sure to scrape corners of pan. Cook over medium-high heat, stirring constantly with heatproof rubber spatula, and bring to full boil. Boil, scraping bottom and sides of pan to prevent scorching, for 2 minutes to ensure that cornstarch is fully cooked (mixture will appear frothy when it first reaches boil, then will darken and thicken with further cooking). Transfer to large bowl and stir in lemon juice. Let cool to room temperature.

Meanwhile, pick over remaining berries and measure out 2 pounds of most attractive ones; halve only extra-large berries. Add berries to bowl with glaze and fold gently with rubber spatula until berries are evenly coated. Scoop berries into pie shell, piling into mound. If any cut sides face up on top, turn them face down. If necessary, rearrange berries so that holes are filled and mound looks attractive. Refrigerate pie until chilled, about 2 hours. Serve within 5 hours of chilling.

Cut pie into wedges. Serve with whipped cream.


Peach Ice Cream

Permalink 08:09:55 pm, Categories: Desserts  

From Cook's Illustrated

Makes about 1 quart.

3 medium-size ripe peaches , peeled, pitted, and cut into 1/2-inch pieces (about 2 cups)
1/2 teaspoon lemon juice from 1 lemon
pinch table salt
1 cup granulated sugar (divided)
6 tablespoons granulated sugar
1 1/4 cups whole milk
1 1/3 cups heavy cream
6 large egg yolks
1 teaspoon vanilla extract
2 tablespoons vodka

Stir peaches, lemon juice, a pinch salt, and 1/2 cup sugar in medium-size nonreactive saucepan to combine; let stand until a pool of syrupy liquid accumulates and peaches soften slightly, 1 to 1 1/2 hours.

Position sieve over medium bowl set in an ice-water bath; set aside.

Heat milk, cream, and 1/2 cup sugar in medium-size heavy saucepan over medium heat, stirring occasionally, until steam appears, 5 to 6 minutes. Turn off heat.

Meanwhile, whisk yolks and remaining 6 tablespoons sugar in medium bowl until pale yellow.

Stir half the warmed milk mixture into beaten yolk mixture until just blended.

Return milk-yolk mixture to saucepan of remaining warmed milk mixture. Heat milk-yolk mixture over medium-low heat, stirring constantly with wooden spoon until steam appears, foam subsides, and mixture just begins to thicken or instant-read thermometer registers 180 degrees (mixture must not boil or eggs will curdle). Remove from heat and immediately strain custard into prepared bowl.

Cool custard mixture to room temperature, stir in vanilla, then cover and refrigerate until instant-read thermometer registers 40 degrees, at least 2 and up to 24 hours.

Meanwhile, heat softened peaches and their liquid, stirring occasionally, over medium-high heat until peaches are tender and flesh has broken down, 3 to 4 minutes. Transfer to bowl, stir in vodka, and refrigerate until cold, at least 4 and up to 24 hours.

Strain chilled peaches, reserving liquid. Stir reserved peach liquid into chilled custard mixture; pour into ice cream machine canister and churn, following manufacturer’s instructions, until mixture is frozen and resembles soft-serve ice cream, 25 to 30 minutes. Add peaches; continue to churn until combined, about 30 seconds longer. Transfer ice cream to airtight container. Freeze until firm, about 2 hours.

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Robin's Random Recipes

My old site is still available here. I'll move recipes over as time permits but my focus is adding recipes as I make them, with pictures whenever possible. This is not another online recipe warehouse. These are all personal favorites, made time and time again.




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