Aunt Julie's To-Die-For Cheesecake

I'm stalking veggie mom this week... it's recipe week overthere..
so i figured i should post them here as well...


For the crust, mix in a small bowl:
¾ cup softened butter
1 ¼ cup flour
¼ cup sugar
1 egg yolk
Grated lemon peel
Preheat oven to 400*. Press 1/3 of the dough in bottom of large (very) springform pan. Bake 8 minutes, watching carefully not to get too brown.
Cool. Turn oven up to 475 degrees. In large bowl, beat 'til smooth:
Five 8 oz. softened packages of Philly Cream Cheese.
Beat in 1 ¾ cup sugar slowly, 'til mixed in. On low, add:
3 Tbsp. flour
5 eggs
2 additional egg yolks
¼ cup whipping cream
¼ tsp salt
Lemon zest
Beat 5 minutes on high, scraping bowl well.
Press remaining dough on sides of pan. Pour cream cheese mixture into crust. (Bake in a water bath, so cheesecake won’t split.)
Bake 12 minutes. Leave in oven, and turn heat down to 300 degrees. Bake 35 more minutes. Turn oven off. Leave in the oven 30 more minutes. Remove.
Cool in pan. Remove sides, loosen. Slide onto serving plate.
Best served with mashed strawberries (which you froze this summer with this dessert in mind!).

turtle bars

2 cups all-purpose flour
1/2 cup confectioners' sugar
1 cup unsalted butter
1 14-ounce can sweetened condensed milk
1 large egg, beaten
1 teaspoon pure vanilla extract
1 cup pecans, coarsely chopped
3/4 cup semisweet chocolate chips
1 cup toffee-and-chocolate baking pieces (such as Heath or Skör)

Heat oven to 350° F. Combine the flour, confectioners' sugar, and butter in the bowl of a food processor. Pulse until a crumbly dough is formed. Press the dough firmly into a greased 9-by-13-inch pan. Bake until just golden, about 13 minutes. Whisk together the condensed milk, egg, and vanilla. Pour the filling over the baked crust. Sprinkle the pecans, chocolate chips, and toffee pieces evenly over the filling. Bake until the filling is set, the edges are golden brown, and the toffee is melted, about 25 minutes. Cool completely in the refrigerator, about 2 hours. Cut into 32 bars.

Yield: Makes 32 bars

NUTRITION PER SERVING
CALORIES 211(55% from fat); FAT 13g (sat 6g); CHOLESTEROL 28mg; CALCIUM 43mg; CARBOHYDRATE 22g; SODIUM 49mg; PROTEIN 3mg; FIBER 1g; IRON 1mg

Brownie Cobbler

Picked this one up while I was blogging around the world in Alabama

(10-12 servings)
2 cups (1 lb.) unsalted butter
10 oz. semisweet chocolate chips
4 cups sugar
8 large eggs
1 tsp. vanilla extract
1 2/3 cups all purpose flour
1 tsp. salt

Preheat the oven to 350 degrees. Coat a 9x13 baking dish with cooking spray. Melt butter and chocolate together. Stir until melted and smooth. Whisk sugar and chocolate mixture. Whisk in eggs one at a time. Whisk in vanilla, flour, then salt. Transfer batter to prepared baking dish. Bake until top is crisp and tester inserted into the center comes out with wet crumbs attached, about 50 minutes. Serve warm with whipped cream or vanilla ice cream.


Homemade Whipped Cream

1 small carton heavy cream
1 cup sugar
1 tsp. vanilla
Add all ingredients to a bowl. Whisk, on high, until fluffy (at least 2 minutes). Keep in refrigerator until time to use.

yummiest blackberry cobbler

if you live in WA you know blackberries are almost like weeds... so why not pick some and make something yummy...

I got this from Jenn and Jenn's Pen
Take five cups of blackberries and mix them with 1/3 cup of sugar and 1 tablespoon of flour. Then add 1 teaspoon of lemon zest and mix.

Pour into a 2 quart baking dish.

Mix together:
1 1/4 cups all-purpose flour
1/3 cup sugar
2 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. salt
1 egg
1/2 cup buttermilk (I used heavy cream)
6 Tbs. (3/4 stick) unsalted butter, melted and cooled
1/2 tsp. vanilla extract

Blob on top of berries. Bake for 40 minutes at 375 degrees.

Add ice cream or, like I did, whipped cream, and enjoy.

puppy chow for humans

PEOPLE PUPPY CHOW
Printed from COOKS.COM
I like to take this to football parties...
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1 lb. chocolate almond bark
or
1 6 oz package chocolate chips
1 6 0z package butterscotch chips
3/4 c. peanut butter
8 c. Crispix cereal
1 c. peanuts
3 c. powdered sugar

Melt almond bark (or chips) and peanut butter together in microwave. Pour over the cereal and peanuts in a clean ice cream pail or other large container. Mix until the cereal and peanuts are well coated. Put 1 cup of the powdered sugar in a clean grocery bag and pour in the cereal mixture. Add another cup of the powdered sugar on top. Close the top of the bag and shake. Open the bag and break apart any big clumps. Add the last cup of powdered sugar, shake and break apart again. Looks just like Puppy Chow and tastes wonderful. Kids love this!

Italian Cream Cake

I stole this one from one of my brothers neighbors in Madison...
Amy
Oh, here's a recipe that will KILL if you don't have any of those bizarre nut/coconut haters in the crowd. It seems like a lot of work, but it is actually a pretty easy, from scratch cake:


1 stick butter
1/2 cup shortening
2 cups sugar
5 egg olks
2 cups cake flour
1/2 tsp. salt
1 cup buttermilk
1 tsp. vanilla
3 1/2 oz toasted coconut
1 cup chopped fine pecans, toasted
5 egg whites, beaten to stiff peaks

1. Cream butter and shortening until fluffy, add sugar and continue creaming until sugar is dissolved and very fluffy and smooth. Add egg yolks, one at a time, beating well after each addition.
2. Sift flour. Add baking soda and salt to flour and sift again.
3. Beating slowly, alternately add flour and buttermilk. Stir in vanilla, coconut, and pecans.
4. Fold in the beaten egg whites.
5. Pour mixture into THREE-8" or 9" cake pans (greased and floured, or generously sprayed with my fave, Baker's Joy). Bake at 350-degrees for 25-30 minutes or until a toothpick comes out clean. Cool.
Cream Cheese Frosting

1 8 oz. package of cream cheese (room temp.)
1/2 stick of butter
1 lb. box of powdered sugar
1 tsp vanilla

1. Beat cream cheese and butter together. Add sugar and mix well. Add vanilla.
2. Whip for a couple minutes.

To assemble Cake:

1/2 cup chopped pecans, toasted
3/4 cup toasted coconut

1. Place first layer on cake stand, spread frosting on top and then sprinkle with some of the pecans.
2. Repeat for second layer.
3. Place top layer on and then frost the entire cake (top and sides).
4. Sprinkle remaining pecans on top.
5. Press coconut onto the sides of the cake.

watermelon Sorbet

Rachel Ray...

5 pounds seedless watermelon, cut into small chunks(6 cups)
1/4 cup sugar
Grated peel of 1 lime
Pinch salt
1/2 cup light corn syrup

1. Using a blender, puree the watermelon; you will need 4 cups watermelon puree.
2. In a large saucepan, bring 1 cup watermelon puree, the sugar and lime peel to a simmer over medium-low heat, stirring until the sugar dissolves; season with the salt. Pour in the remaining 3 cups watermelon puree, then whisk in the corn syrup until incorporated. Pour the watermelon mixture into a 9-inch metal cake pan and freeze until firm, about 4 hours or overnight.
3. Let the frozen watermelon soften at room temperature for 5 minutes. Using a butter knife, break up the frozen puree into 2-inch pieces. Transfer the pieces to a food processor in batches and pulse until smooth. Store the sorbet in a freezer-safe container for up to 1 week. Let stand for 5 minutes before scooping.

Chocolate Scotcheroos

Prep Time: 20 Minutes
Yield: 48 Bars
Servings: 24
Ingredients:

o 1 cup light corn syrup
o 1 cup sugar
o 1 cup peanut butter
o 6 cups of Rice Krispies OR Cocoa Krispies
o 1 6oz package of semi-sweet chocolate morsels
o 1 cup butterscotch chips


Directions:

1. Place corn syrup and sugar into 3-quart saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil. Remove from heat. Stir in peanut butter. Mix well. Add cereal. Stir until well coated. Press mixture into 13x9x2-inch pan coated with cooking spray. Set aside.

2. Melt chocolate and butterscotch chips together in 1-quart saucepan over low heat. Stirring constantly. Spread evently over cereal mix. Let stand until firm. Cut into 2x1 inch square bars when cool.