Dessert Recipe Video

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Thursday, November 20, 2008

Chess Tarts

Chess Tarts..another great dessert recipe to try..delicious !

INGREDIENTS
  • 1/2 cup plain yogurt
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 3 tablespoons butter, melted
  • 2 tablespoons milk
  • 1 1/2 teaspoons yellow cornmeal
  • 1/2 teaspoon grated lemon peel
  • 1 1/2 teaspoons lemon juice
  • 6 tablespoons cherry jam
  • Pastry for (9-inch) double-crust pie
INSTRUCTIONS
Preheat oven to 350°F (175°C).
Take the pie shell dough and roll into 12 even balls. Press the pie shell balls into the bottom and sides of greased muffin tins.
For the filling, stir together yogurt, eggs, sugar, melted butter, milk, cornmeal, grated lemon peel, and lemon juice. Spoon the filling evenly, about 2 teaspoons each, into the shells.
Bake for 25 to 30 minutes, or until the center is set. Cool.
Before serving, divide cherry jam, about each, on top. The dessert recipe is ready to serve. Great taste. Enjoy the after meals !

8-minute-cheesecake

California Walnut Maple Tarts








California Walnut Maple Tarts
...a great dessert recipe....nice one !

INGREDIENTS
Pastry for 12 tarts
Filling:
  • 1/4 cup soft butter
  • 2/3 cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup maple syrup
  • 1 cup coarsely chopped California Walnuts

INSTRUCTIONS
On lightly floured surface, roll out pastry to 1/8 inch thickness. Cut into twelve 3 3/4 inch rounds; press into large tart pans.
In medium bowl, cream butter and brown sugar until fluffy. Beat in eggs and vanilla. Beat in maple syrup. Fold in walnuts and immediately spoon into tart shells.
Bake in 375°F oven for 15 to 18 minutes or until pastry is golden brown and filling is set. For a runnier filling, use shorter cooking time. Let cool in pan for a few minutes, then remove to rack to cool completely. The dessert recipe is ready. Enjoy it !

cherry-chocolate-fondue

Black Bottom Cheesecake

Black Bottom Cheesecake...another nice dessert recipe to try...great !

INGREDIENTS
Crust:
  • 1 3/4 cups crushed creme-filled chocolate cookies
  • 2 tablespoons butter or margarine, melted
Filling:
  • 3 bars NESTLÉ® TOLL HOUSE® Premier White Baking Bars, broken into pieces
  • 3 (8-ounce) packages cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 3 large eggs
  • 1 (2-ounce) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Baking Bars, grated
INSTRUCTIONS
For Crust: Preheat oven to 350°F (175°C).
Toss cookie crumbs and butter together in medium bowl. Press onto bottom of ungreased 9-inch springform pan. Bake for 10 minutes.
For Filling: Microwave white baking bars in medium, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir. Microwave at additional 10 to 20-second intervals, stirring until smooth; cool to room temperature.
Beat cream cheese, sugar and vanilla extract in large mixer bowl until smooth. Beat in eggs. Gradually beat in melted white baking bars. Spread over chocolate crust.
Bake for 40 to 50 minutes or until edges are set but center still moves slightly. Cool in pan on wire rack; refrigerate until firm.
Sprinkle grated semi-sweet chocolate over cheesecake before serving. This nice dessert recipe is ready to serve...enjoy !

chess-tarts.

Berry Tofu Cheesecake

Berry Tofu Cheesecake...a nice dessert recipe to try !

INGREDIENTS
  • 2 cups lemon/lime soda, divided use
  • 3 packets unflavored gelatin
  • 1 cup raspberries or blueberries, rinsed
  • 4 ounces tofu, drained
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract
  • 1 teaspoon fresh lemon juice
  • 1 graham cracker pie crust
INSTRUCTIONS
Combine half the soda with gelatin in a bowl; stir and set aside. Heat remaining soda then pour over gelatin and stir until dissolved.
Pour mixture into a blender; add raspberries, tofu, honey, vanilla and lemon juice. Process until smooth and creamy.
Pour into pie crust and refrigerate until firm. Garnish with additional berries, if desired, just before serving. The dessert recipe is ready...enjoy the dessert ! Makes approximately 8 servings.
california-walnut-maple-tarts.

Autumn Pumpkin Souffle

Autumn Pumpkin Souffle...a nice dessert recipe to try ...great one !

INGREDIENTS
  • Cooking spray or butter
  • Granulated sugar
  • 6 large eggs, separated
  • 3/4 teaspoon cream of tartar
  • 1/2 cup granulated sugar
  • 1/2 cup canned solid pack pumpkin
  • 1/2 teaspoon pumpkin pie spice
  • Crushed ginger snaps, optional
INSTRUCTIONS
Spray 4 (8-ounce) souffle dishes. Dust with sugar. Set aside.
In large bowl, beat egg whites with cream of tartar until foamy. Add sugar 2 tablespoons at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks. Set aside. Beat egg yolks until thick and lemon-colored. Thoroughly fold in pumpkin and spice. Gently fold yolk mixture into beaten whites. Spoon into prepared dishes. Place cups in baking pan. Fill pan with very hot water to within 1/2-inch of top of dishes.
Bake in preheated 375°F oven until puffy and delicately browned, about 15 to 20 minutes.
Top with crushed gingersnaps, if desired. The dessert recipe of pumpkin souffle is ready to serve...enjoy it !
berry-tofu-cheesecake.

Apricot Tart









Apricot Tart
...a great dessert recipe...try this one out ! Delicious !

INGREDIENTS
  • 3/4 cups granulated sugar, divided use
  • 1 tablespoon milk
  • 1 tablespoon grated orange peel
  • 2/3 cup heavy cream
  • 1 (10-inch) baked tart shell
  • 1 tablespoon cornstarch
  • 1/2 cup orange juice
  • 1/4 cup each lemon juice and water
  • 4 medium Washington apricots
  • 2 cups stemmed strawberries
  • 1 (11-ounce) can mandarin oranges, drained
INSTRUCTIONS
Combine 1/4 cup sugar, milk and orange peel; mix well. Add cream and beat until thickened. Spread mixture over bottom of baked tart shell.
Combine remaining sugar, cornstarch, juices and water in saucepan; mix well. Bring to boil over medium heat; cook and stir 1 minute longer. Refrigerate at least 2 hours to cool mixture.
Spoon filling over cream cheese layer in pastry. Arrange fruit over top and the dessert recipe is ready to serve....enjoy your tart....delicious !
Makes 1 (10-inch) tart.
autumn-pumpkin-souffle

Apples & Cinnamon Cheesecake

Apples & Cinnamon Cheesecake...a great dessert recipe to try !

INGREDIENTS
  • 1/2 cup plus 1 tablespoon butter, softened - divided use
  • 1/4 cup light brown sugar, firmly packed
  • 1 cup all-purpose flour
  • 1/4 cup quick oats
  • 1/4 cup finely chopped nuts
  • 1 teaspoon ground cinnamon
  • 2 (8-ounce) packages cream cheese, softened
  • 1 (14-ounce) can sweetened condensed milk
  • 3 large eggs
  • 1/2 cup frozen apple juice concentrate, thawed
  • 2 medium cooking apples, cored and sliced

Apple Cinnamon Glaze:
  • 1/4 cup frozen apple juice concentrate, thawed
  • 1 teaspoon cornstarch
  • 1/4 teaspoon ground cinnamon
INSTRUCTIONS
Preheat oven to 300°F (150°C).
In small bowl, beat 1/2 cup butter and sugar until fluffy. Add flour, oats, nuts and cinnamon; mix well. Press firmly on bottom and halfway up side of 9-inch springform pan. Bake for 10 minutes; set aside.
In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until just mixed. Add eggs and apple juice concentrate; mix well. Pour into crust in pan.
Bake 45 minutes or until center springs back when lightly touched. Cool.
In large skillet, cook apples in remaining 1 tablespoon butter until tender-crisp. Arrange on top of cheesecake; drizzle with Cinnamon Apple Glaze. Chill. Store leftovers covered in refrigerate.
For Apple Cinnamon Glaze: In small saucepan, combine apple juice concentrate, cornstarch and cinnamon and mix well. Cook and stir over medium low heat until thickened. The dessert recipe is ready to serve...great taste !

apricot-tart.

amz