Instapot Cheese Cake

I just found this recipe for cheesecake in the Instapot and it turned out delicious and pretty quick and easy for a cheesecake.  This chocolate chip version was delicious, but next time I think I'll try a raspberry version. I found this recipe in Taste of Home and I give it a two thumbs up.

1 c. graham cracker crumbs (or 1 pkg. graham crackers crushed fine)

1 Tblsp. brown sugar

dash of salt

2 pkg. (8oz.) cream cheese, softened

1/2 c. sugar

1/2 tsp. vanilla

2 large eggs, room temperature, lightly beaten

1/2 c. miniature semisweet chocolate chips

 

1. Place trivet insert and 1 c. water in a 6-qt. spring form pan with parchment.  In a small bowl, mix cracker crumbs, brown sugar and salt; stir in butter.  Press onto bottom of prepared pan.  Freeze while preparing filling. 

2. In a large bowl, beat cream cheese, sugar and vanilla until smooth.  Add eggs; beat on low speed just until blended.  Fold in the chocolate chips. Pour over crust. Cover springform pan with paper towel and foil.  Fold an 18 x 12 " piece of foil lengthwise into thirds, making a sling. Use the sling to lower pan onto trivet.

3. Lock lid; close pressure-release valve.  Adjust to pressure-cook on high for 30 minutes. Allow pressure to release naturally. Using foil sling, carefully remove pan. Uncover; cool on a wire rack 10 minutes. Loosen edge of cheesecake with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan. Refrigerate leftovers.

Strawberry Cream Cheese Cake

I just got this recipe from Dottie Cole (our Bishop's wife).  I was asked to prepare dessert for 200 and make it a Valentine theme and she had this recipe, which turned out to be delish. I found the Danish Junket online and also used a vanilla cake mix which I also found online, but any white/yellow mix will probably work.  Her recipe also called for chopped up strawberries put into the junket, but it was a really beautiful dessert just frosted with the whipped cream mixture with the junket poured over it so it ran down the sides a bit and then topped with a strawberry with the cap still on.

Mix together and set aside:

1 8 oz. pkg. cream cheese, softened
1 c. powdered sugar

Beat together:
1 c. whipping cream (you can substitute cool whip, just not as good as cream)
1/4-1/2 (depends how sweet you want it) sugar
1 tsp. vanilla

Fold the whipped cream into the cream cheese mixture and frost the cooled cake.  You could also just dollop this on top of the cake and either drizzle the danish junket on the cake first or drizzle it over the top of the cream...the skies the limit.
Make the Danish junket as directed on the package and cool.  You probably want to make the sauce version of it, although I did the one with 2 c. water and just mixed it up with a mixer the next day and it was fine.
 
   

Vanilla Ice Cream

This is a really  great vanilla ice cream that I got from Paula Deen's recipe blog.  It calls for sliced strawberries as an optional ingredient.  I prefer my fruit blended so I don't have to bite into frozen fruit - it hurts my teeth :<  You could probably add anything to change the flavor.  It doesn't have that heavy cream film you get in your mouth with other vanilla ice cream recipes made with a lot of cream because it has no cream.

4 eggs
2 c. sugar
2 (12-oz.) cans evaporated milk
1 (14-oz.) can sweetened condensed milk
1 Tblsp. pure vanilla extract
Whole milk

With an electric mixer, cream eggs and sugar.  Add evaporated milk, condensed milk, and vanilla.  Beat well.  Pour into an electric ice cream churn.  Add whole milk to fill line.  Insert mixer.  Pack cooler 1/3 full with ice.  Add a layer of rock salt.  Repeat layering with ice and salt until full.  Note; be careful not to overfill, spilling salt into the churn.  When machine starts to labor or shut off, remove the dasher and drain water.  Fill with more ice and salt.  Cover with a towel and let harden.
*For fruit ice cream such as strawberry or peach, you may need more sugar depending on the sweetness of the fruit.  Add to the mixture before the milk and mix well.

Note:  For those concerned about raw eggs, pasteurized liquid eggs may be substituted, otherwise use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells and avoid contact between the yolks or whites and the shell.

Strawberry Buttermilk Ice Cream

This is the same recipe as the Buttermilk Peach ice cream just modified a bit.  I actually think this is even better.  Sometime I'm going to try other flavors like and anything else I can think of cause it's a good base to work from, especially if you like a little tartness.

2 lb. washed and hulled strawberries (about 2 pints)
3/4 c. sugar (1/4 c. more if the berries aren't real sweet)
1 tsp. strawberry flavoring (or vanilla)
 pinch of salt
2 c. buttermilk
1 c. heavy whipping cream

Place the strawberries in a food processor or blender and process until smooth.  Add the sugar, and strawberry extract, and the salt and process till blended.
Add the buttermilk and cream until blended and refrigerate until cold, about 1 hour.
Fill and ice cream freezer 2/3 full and freeze.

Buttermilk Peach Ice Cream

This fabulous recipe came from the Taste of Home magazine.  I modified it just a bit and also made a strawberry version which is to-die.  I'm not a buttermilk fan, but it is soooo good in this ice cream.  I leave the peelings on the peaches just to make it a little better for you, but all in all this recipe isn't too bad for you.  

2 lbs. ripe peaches (about 7 medium), peeled and quartered (optional)
1/2 c. sugar (if the peaches aren't too sweet , add 1/4 more sugar)
1/2 c. packed brown sugar
1 Tblsp. lemon juice
1 tsp. vanilla extract
pinch of salt
2 c. buttermilk
1 c. heavy whipping cream

Place peaches in a food processor or blender and process until smooth.  Add sugar, brown sugar, lemon juice, vanilla extract and salt; process until blended.
In a large bowl, mix buttermilk and cream.  Stir in peach mixture.  Refrigerate, covered, 1 hour or until cold.
Fill cylinder of ice cream maker no more than two-thirds full.  Freeze according to manufacturer's directions.

Not Yo' Mama's Banana PuddingI

Got this from Paula (we're on a first name basis now).  Dan's family calls the original recipe that has just the pudding, bananas, and vanilla wafers Sitting Bull.  I think I like this fancied up version better.  It has you using these chessman cookies.  I didn't have any so I just used vanilla wafers...you could also use graham crackers and I'm sure they would work also.  I made mine in a trifle dish instead of a pan and it was cute and yummy. (I sprinkled mini vanilla wafers on top). I also used lowfat cream cheese, whipped topping, and milk.

1 12- oz. container frozen whipped topping thawed, or equal amount of whipped cream
1 14-oz. an sweetened condensed milk
1 8-oz. package cream cheese, softened
2 c. milk
1 5-oz. box instant French vanilla pudding
6-8 bananas, sliced (I only used about 5)
 2 bags Pepperidge Farm Chessmen cookies

Line the bottom of a 13x9x2-inch dish with 1 bag of cookies and layer bananas on top. (I did this in my trifle dish).
In a bowl, combine the milk and pudding mix and blend well - I used a whisk. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. (I used my mixer).  Fold the whipped topping into the cream cheese mixture.  Add the cream cheese mixture to the pudding mixture and stir until well blended.  Pour the mixture over the cookies and bananas and cover with the remaining cookies.  (I did about 3 layers of cookies, bananas, and pudding - ending with pudding).  Refrigerate until ready to serve.

Peach Crisp with Maple Cream Sauce

I made this the other night and it was awesome.  I actually made an additional 1/2 recipe and put it in a large pie dish but it was just a little too small and poured out over the edges so I'll use a bigger pan if I ever do that again.  Got this off pinterest but it's a Pioneer Woman recipe and it really is yummy and looks really pretty on a dish with the sauce drizzled over the top. Next time I think I'll use thawed frozen peaches instead of fresh and hopefully it will be faster and just as good.

5 to 6 whole fresh peaches (best not overly ripe or soft)
1 c. flour
1/2 c. sugar
1/2 c. light brown sugar, firmly packed
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt
1 stick butter
1/2 whole lemon and zest
7 Tblsp. real maple syrup, divided
1 1/2 c. whipping cream
3 Tblsp. light corn syrup

In a medium bowl, mix flour, sugar, light brown sugar, cinnamon, nutmeg and salt using a fork or pastry cutter.  Cut butter into small pieces and gradually add to flour mixture until evenly mixed.
Peel peaches into a bowl.  Add the zest from half a lemon.  Squeeze juice from lemon half and stir in with peaches and zest.  Add 2 Tblsp. real maple syrup to peaches, stir well.  Pour peach mixture into a small pan (8" or 9" square) and cover evenly with crumb topping.  Cover with foil and bake at 350 for 15 minutes.  Remove foil and bake for an additional 20 to 30 minutes or until crisp and brown on top.
Maple Cream Sauce:
Pour whipping cream into a saucepan.  Add 5 Tblsp. real maple syrup, 3 Tblsp. corn syrup and stir over moderate heat until thickened and reduced by about one-third, approximately 15 minutes.  Refrigerate mixture until it is cold and thick, or set the saucepan into a small bowl of ice (the ice will melt and turn into ice water).  Stirring you mixture, it will cool and thicken in about 15 minutes.  Drizzle over peach crisp.  Serve warm.

Lemon Brownies

Ingredients

3/4 c. flour

3/4 c. sugar

1/4 tsp. salt

1/2 c. unsalted butter, softened

2 eggs

2 Tblsp. lemon zest

2 Tblsp. lemon juice

Glaze:

1 c. powdered sugar

4 Tblsp. lemon juice

8 tsp. lemon zest

Instructions

Beat flour, sugar, salt and butter till combined.

In another bowl: whisk eggs, zest, juice, till combined. Pour over flour mixture and beat at medium speed until smooth and creamy - about 2 min.

Pour into a greased 8x8 baking dish and bake 23-25 min. or till done - - DON'T OVERBAKE.

Cool completely and make the glaze.

Sift powdered sugar and add the zest and juice. Whisk till creamy. Spread 1/2 over brownies and let sit for several minutes before add the remainder of the glaze.

Light Berry Dump-it Cake

Keywords: bake dessert cake

6051092

Ingredients

• 1 box white or yellow cakemix without pudding (Duncan Hines)
• 2 (12 oz.) pkgs. frozen berries
• 1 can diet 7-up or some other diet clear soda

Instructions

Dump the fruit into a 9 x 13 pan. Sprinkle the dry cakemix over the top. Gently pour the 7-up all over the top of the cakemix but don't stir it. It will form a crusty top which is delish.

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Chocolate Lasagna

6051093

Ingredients

• 1 pkg. regular Oreo cookies (not double stuffs) about 36 cookies
• 6 Tblsp. butter, melted
• 1 -8 oz. pkg. cream cheese, softened
• 1/4 c. granulated sugar
• 2 Tblsp. cold milk
• 1 - 12 oz. tub Cool Whip, divided
• 2 - 3.9 oz. pkgs. chocolate instant pudding
• 3 1/4 c. cold milk
• 1 and 1/2 c. mini chocolate chips

Instructions

Make this in a 9 x 13

Begin by crushing 36 Oreo cookies. I used a food processor, but do it anyway you like, just crush them pretty fine. (ziplock and rolling pin?)

Transfer the crumbs to a large bowl and stir in 6 Tblsp. of melted butter. Mix it up and press into the pan and stick it into the fridge until the cream cheese part is made.

Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tblsp. of milk and sugar and mix well. Stir in 1 1/4 c. Cool Whip. Spread this mixture over the crust.

In a bowl, combine chocolate instant pudding with 3 and 1/4 c. cold milk. Whisk for several min. until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 min. so that the pudding can firm up further.

Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the fridge for 4 hours before serving.

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Apple Crisp (the better version)

I like this version much better than my old one, but I'll leave the old one in case someone likes it better or you are desperate for apple crisp and don't have everything to make this new one.  I got it from a Relief Society dinner. (That doesn't happen very often because I think there's too many people who don't cook anymore so the food is never as good as it used to be).

Raspberry Rhubarb pie bars

I got these from Taste of Home and I thought they were yummy.  They're kind of a take on the apple pie bars that Nathan loves and they make a lot (2 dozen) cause they're made in a large jellyroll pan.

Homemade Strawberry Ice Cream

Paula Deen
Makes 10-12

Tart Shells

(This is a great basic shell for lemon curd, blamange pudding, etc.)

Mom's Giant Cinnamon Rolls

(one dozen of these babies made $150 at the ward auction for Baylie's girls camp)

I studied cinnamon rolls from everywhere, including sitting at the mall and watching Cinnabon make their's.  These were always the biggest auction item at our Woodridge 1 ward YM/YW auction. They would sometimes sell for as much as $14 each! Too funny, but really yummy ;-) .

8 to 81/2 c. bread flour

2 c. very warm water

1/4 c. powdered milk

2/3 c. sugar

1 tsp. salt

2 pkg. or 2 1/4 tsp. yeast

3 eggs, lightly beaten room temp.

1 c. butter, melted and cooled

Filling:

1 1/2 c. packed brown or dark brown sugar

1/2 c. butter

1 heaping tsp. cinnamon

Frosting:

1 stick butter, softened

4 c. sifted powdered sugar

3-5 Tblsp. milk

1 tsp. vanilla

3 oz. cream cheese, room temp

Wondra flour (Comes in a can - I use it to make gravy)

Combine 2 c. flour, water, sugar, salt and yeast in a large mixing bowl and mix. Add eggs and butter. Stir in flour till it forms a sticky ball and knead with mixer for about 10 min. Add more flour till dough just starts to form a ball that doesn't stick to the bowl. Let dough rise in warm place till double in size.

Punch dough down with fist. Turn dough out onto lightly floured surface and knead till air bubbles are out, 10-15 times. Divide dough in half and roll each half into a thin rectangular triangle.

For filling, combine brown sugar, butter and cinnamon in small bowl; stir well. Spread soften butter onto rectangle of dough leaving a 2-inch border along top long side. Generously spread with sugar-cinnamon mixture. Sprinkle with Wondra flour to prevent sugar mixture from leaking out. Press into dough with your hands. Starting at one end, start tightly rolling dough up into a long tube of dough. Play around with the tube a little to get it to approximately the size you want. Cut into slices with serrated knife. For big rolls I cut into 2 1/2 inch pieces.

Let rise till doubled.

Heat oven to 375 degrees. Bake until golden brown, about 20 minutes. Let cool slightly. For frosting, stir together butter and cream cheese. Add powdered sugar, milk and vanilla. Beat till smooth. Generously frost rolls while warm.

You can freeze unfrosted baked rolls up to 1 month in freezer bags. Thaw rolls and reheat. Frost while warm.

Turtle Trifle

(Paula Deen)

serves 10-12

1 (21-ounce) pkg. chewy fudge brownie mix, baked according

to package directions

2 c. sugar

1 1/3 c. light corn syrup

2/3 c. butter, melted

4 large eggs

1/4 tsp. salt

2 tsp. vanilla

3 c. chopped pecans

1 (16-ounce) thawed cool-whip

1 (12-ounce) jar caramel ice-cream topping

2 c. toasted whole pecans

Crumble brownies; set aside.

In a large saucepan, combine sugar, corn syrup, melted butter, and eggs. Stir in salt, vanilla, and chopped pecans. Bring to a boil over medium heat; reduce heat, and simmer for 10 min., stirring frequently. COOL COMPLETELY.

In a trifle dish, layer brownies, pecan mixture, whipped topping, caramel, and toasted whole pecans, as desired.

Chill for 2 hours before serving.

* Make it mini and layer trifle in small footed dessert dishes.

Apple Pie Pastries

(Taste of Home)

serves 16

2 c. flour

1 tsp. salt

1 c. cold butter

1 Tblsp. cider vinegar

1/2 c. milk

filling:

3/4 c. packed brown sugar

1 Tblsp. flour

1 tsp. cinnamon

5 Tblsp. cold butter, divided

6 small tart apple, peeled and cored

1/4 c. sugar

In a large bowl, combine flour and salt. Cut in butter until crumbly. Sprinkle with vinegar. Gradually add milk, tossing with a fork until dough forms a ball. Cover and refrigerate of 20 mnin. or until easy to handle.

Meanwhile, in another bowl, combine the brown sugar, flour and connamon. Cut in 2 Tblsp. butter until crumbly; set aside. Melt the remaining butter. Cut apples into 1/2 -in. rings.

Shape dough into sixteen 1 1/2 in. balls. Roll each into a 5-in. circle. Brush with 2 Tblsp. melted butter. Place one big apple ring in the center of each circle. Top each with 1 Tblsp.

Funnel Cakes

(Ursula's recipe)

2 eggs

1 c. milk

1 c. water

1/2 tsp. vanilla

3 c. flour

1/4 c. sugar

1 Tblsp. baking powder

1/4 tsp. salt

Beat together eggs, milk, water and vanilla. Add the dry ingredients and mix well. Pour through

a funnel 1/2 c. at a time and cook in hot grease.

Sprinkle with powdered sugar.

Brownie Pudding

(Got this from a Costco flier - Beth likes this one

serves 6)

2 sticks butter

4 extra large eggs at room temp.

2 c. sugar

3/4 c. Dutch processed cocoa
1/2 c flour

seeds from 1 vanilla bean

Preheat oven to 325 degrees. Lightly butter a 2-quart (9x12x2) oval baking dish. Melt the butter and set aside to cool.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 min. until very thick and light yellow. Meanwhile, sift the cocoa powder and flour together and set aside.

When the egg and sugar mixture is ready, lower the speed to low and add the vanilla seeds, and the cocoa powder and flour mixture. Mix only until combined. With the mixer still on low, slowly pour in the cooled butter and mix again just until combined.

Pour the brownie mixture into the prepared dish and place it in a larger baking pan. Add enough of the hottest tap water to the pan to come halfway up the side of the dish and bake for exactly 1 hour. A cake tester inserted 2 inches from the side will come out three-quarters clean. The center will appear very underbaked; this dessert is between a brownie and a pudding.

Allow to cool and serve with vanilla ice cream.

Swiss Meringues with White Chocolate Mousse

6 egg whites, at room temperature
1-1/3 c sugar
2 drops red food coloring
White Chocolate Mousse (recipe follows)
Garnish: fresh raspberries and mint

Preheat oven to 225. Line a baking sheet with parchment paper.
In top of a double boiler, whisk together egg whites and sugar. Place over simmering water. Whisk constantly until sugar is dissolved and egg whites are warm to the touch, about 3 minutes.
Pour egg mixture into a large bowl and beat at high speed with an electric mixer until stiff peaks form, about 8 to 10 minutes. Stir in food coloring. Spoon or pipe meringue into 3-inch bowl shapes. Bake for 20 minutes, turn off oven, and leave in oven overnight. Spoon White Chocolate Mousse into meringue "bowls". Garnish with fresh raspberries and mint, if desired. Serve immediately. (These get sticky if the are allowed to sit because of the moisture from the mousse...they will also get sticky if it's humid.)

White Chocolate Mousse
1 (3.3 oz) box instant white chocolate pudding mix
1 c heavy whipping cream
1/2 c sour cream
1/4 c whole milk
1/4 c powdered sugar

In a large bowl, combine all the ingredients. Beat at medium speed with an electric mixer until stiff peaks form; cover and chill.