Blueberry Strusel Muffins

 

Apricot Cheesecake

What You Need 
 Filling:
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1/2 cup sugar

2 eggs
Juice of one lemon 
1/2 of a lemons worth of zest
1 tsp of vanilla

Crust:

1 cup of ground lemon cookies
2 tablespoons of butter

Topping:
 1 1/2 teaspoons cold water 
1/2 teaspoon unflavored gelatin
 1 cup plus 2 tablespoons of apricot preserve

 Preheat oven to 325F Line the bottom of a 9-inch springform pan with a parchment round.

 Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; beat just until blended.
Pour into crust
Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours.

 Make the topping: Sprinkle the gelatin over the water in a small bowl and let soften for 5 minutes. Meanwhile, heat the apricot preserves over medium-low until warm, about 2 minutes. Add softened gelatin and stir to combine. Let cool slightly and then strain over cheesecake. Spread into an even layer and chill to set, about 2 hours.

Lemon Tiramisu Cheesecake

 

2 packages of lady fingers 

2 packages (8 ounces each) cream cheese, softened 

1/2 cup sugar 

1/2 cup sour cream 

2 eggs, lightly beaten 

1 cup whipped topping

rind of one small lemon

juice of one small lemon

2 tbsp sugar

1. Preheat oven to 325°. Layer one package of lady fingers in a greased 6x9-in. deep baking dish. 
2. In a small bowl, zest a small lemon and put aside. Squeeze juice into another bowl and add the 2 tbsp sugar and mix well. Brush 2 tablespoons of mixture over wafers.
3. In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream. Add eggs; beat on low speed just until blended. Remove half of the filling 
4.  Spread over lady fingers.
5. Layer remaining lady fingers over top; brush with remaining lemon/sugar juice. 
6. Spread with remaining filling.
7. Bake 40-45 minutes or until center is almost set. 
8. Cool on a wire rack 10 minutes. 
9. Loosen sides from dish with a knife. Cool 1 hour longer.  covering with whipped topping when completely cooled. 
10. Sprinkle with coconut (optional) 

Carrot Cake with Pineapple and Coconut.

Ingredients:

• 1/2 cup of shredded sweetened coconut
• 2 cups all-purpose flour
• 2 tsp baking powder
• 2 tsp cinnamon
• 1 tsp baking soda
• 3/4 tsp salt
• 1/2 tsp nutmeg
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 3 eggs
• 3/4 cup vegetable oil
• 1 tsp vanilla
• 2 cups grated carrots
• 1 cup drained crushed canned pineapple
• 1/2 cup chopped pecans

Icing:

• 1 8 oz package cream cheese, softened
• 1/4 cup butter, softened
• 1/2 tsp vanilla
• 1 cup icing sugar

Preparation:
Grease and flour 13- x 9-inch metal cake pan; set aside. In large bowl, whisk together flour, baking powder, cinnamon, baking soda, salt and nutmeg. In separate bowl, beat together granulated and brown sugars, eggs, oil and vanilla until smooth; pour over flour mixture and stir just until moistened. Stir in carrots, pineapple and pecans. Spread in prepared pan. Bake in centre of 350°F oven for 40 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack. (Make-ahead: Cover with plastic wrap and store at room temperature for up to 2 days. Or ovenwrap with heavy duty foil and freeze for up to 2 weeks; let thaw before continuing.)

Icing: 
In bowl, beat cream cheese with butter until smooth. Beat in vanilla. Beat in icing sugar, one-third at a time, until smooth. Spread over top of cake. (Make-ahead: Cover loosely and refrigerate for up to I day.)

Portuguese Custard Cake

9 eggs

4 cups of milk

2 cups of sugar

1 cup of sugar for topping

2 1/2 teaspoons vanilla

Preheat oven to 350F

1. Beat the eggs and sugar.

2. Add milk and vanilla, and beat for 2 to 3 minutes, and set aside.

3. In a 9 inch metal baking pan, caramelize the 1 cup of sugar on medium heat until golden brown.

4. Prepare a large pan and fill with hot water to about halfway up the 9 inch pan. Put the pan with water on the oven rack so that you don't spill when you transfer the custard mixture.

5. Put the pan with the caramelized sugar in the pan with the water.

6. Pour the custard mixture into the pan with the caramelized sugar.

7. Bake for 1 hour and 20 minutes (approx.) Shake the pan a bit to see if it has set.

8. Cool custard to room temperature and then run a knife around the edges, and turn out onto a large plate.

Refrigerate until ready to eat.

Delish.

Apple Cake

Ingredients:

1 1/3 cups melted butter

3 cups all-purpose flour

1 tablespoon ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1/4 tsp ground cloves

1 teaspoon baking soda

1 tsp baking powder

1 teaspoon salt

2 cups sugar

3 large eggs

3 to 4 McIntosh apples, cored and cut into 1/2-inch pieces (3 cups)

1 cup chopped assorted nuts, such as pecans and walnuts (optional)

1 teaspoon pure vanilla extract

1. Preheat oven to 350 degrees. Spray a 12-cup Bundt pan with cooking spray and dust with flour; set aside.
2. Working over a large sheet of parchment paper, sift together flour, spices, baking soda and powder, and salt; gather sifted ingredients into center of sheet; set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, combine melted butter, sugar, and eggs; mix on high speed until lemon yellow.
4. Fold reserved parchment in half lengthwise; with mixer on medium speed, gradually shake in dry ingredients until just incorporated.
5. Add apples and, if desired, nuts, to batter; mix to combine. Add vanilla, mixing until incorporated.
6. Pour batter into prepared pan, and bake until a knife inserted in the center comes out clean, 75 to 90 minutes.
7. Remove from oven, and cool slightly on a wire rack.
8. Invert cake onto rack; turn cake right-side up to cool completely on rack.

Revised from this recipe. Photo is also from the link...because mine is still in the oven and I need to post this so that I can keep it for the future. :)

Cinnamon Pecan Coffee Cake

Topping:
1/4 cup brown sugar
1/4 cup finely chopped pecans or walnuts (or both)
1 tsp cinnamon
1/4 tsp nutmeg

Batter:
1/2 cup butter
1 cup white sugar
2 eggs
1 1/2 tsp baking powder
1 1/2 cups flour
1 cup plain or vanilla yogurt

Method:
Preheat oven to 350F

- Mix together topping ingredients and set aside.
-Mix together dry ingredients and set aside.
-In another bowl, beat together butter and sugar.
-Add eggs and continue to beat until light and fluffy.
-Turn 2/3 of batter into a well buttered 9' pan.
-Sprinkle with 2/3 of the topping mixture.
-Carefully swirl knife tip through the batter and topping.
-Add remaining batter.
-Bake at 350F for 30-35 minutes, or until knife comes out clean.

This cake is nice and light and fluffy.

Almond Cake

You'll need:
1/2 cup butter,
1 cup white sugar
2 eggs
1 cup flour
1/2 cup ground almonds
1tsp almond extract
1 tsp baking powder
pinch of salt
1/2 cup milk
Sliced almonds

Method:
Preheat oven to 350F

In a separate bowl, blend together the flour,
ground almond, salt and baking powder.
Cream butter with sugar. Gradually beat in eggs.
Add the flour mixture alternately with milk.
Add almond extract.
Throw in some sliced almonds


Beat until light and fluffy.
Pour into pan evenly.
The batter is quite thick.
Top with some sliced almonds.
Bake until golden brown, and knife comes out clean.

Coconut Pineapple Cake

It's this recipe, from here...with these changes:

I didn't toast the coconut because I'm lazy.
I used whipping cream instead of sour cream.
I used a cake pan instead of a loaf pan.
I cut the fresh pineapple into bigger chunks.

The result was a good, very moist cake...with almost a cheesecake quality.
definitely a keeper.

Unfussy Apple Cake

2 cups sweet, crisp red apples, cut into 1/4 cubes (peel on)
2 1/2 cups flour
1 tablespoon baking powder
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/2 cup brown sugar
1/2 teaspoon salt
2 eggs
1 cup milk
1/4 cup butter, melted and cooled a bit
3 tablespoons brown sugar

Preheat the oven to 375F degrees, racks in the middle. Butter and flour 9-inch square baking dish or tart pan.

Place the chopped apples in a bowl along with the juice of one lemon. Set aside. Combine the flour, baking powder, cinnamon, sugar and salt in a large bowl.

In a separate smaller bowl whisk together the eggs and the milk. Whisk in the melted butter. Pour the milk mixture over the flour mixture and stir until barely combined - try not to over mix. fold the apples into the cake batter.

Spoon the batter into the prepared pan, pushing it out toward the edges. Sprinkle with the 3 tbsps of brown sugar. Bake for about 20-25 minutes or until cake is just set and a touch golden on top.

Carrot Bundt Cake

This recipe is a tweak from one that I got from my old blogging friend Reecie, who no longer blogs.
:(
I miss her.


You'll need:

3 1/2 cups of flour
2 cups packed brown sugar
2/3 cups white sugar
2 cups grated carrots
1 cup vegetable oil
2/3 coconut milk
2 tsp baking soda
1 tsp salt
1 1/2 tsp cinnamon
1 tsp nutmeg
2/3 cups of flaked sweetened coconut
1 cup walnuts or pecans (or half a cup of each)

Preheat oven to 350F and grease and flour a bundt cake pan.
Combine all the ingredients except the nuts and coconut in a large bowl.
Mix on low speed.

Fold in nuts and flaked coconut. Pour batter into cake pan.
Bake for 1 hour and 15 minutes or until a knife comes out clean.
Remove from oven and cover with tin foil and let steam for 10 minutes.
Turn out on cooling rack and allow to cool completely.

It's a nice moist cake, and you can substitute bananas, or apple, or zucchini with the carrots.
It's been one of those "keeper" recipes for me...and maybe for you too.

Apple Coffee Cake

You'll Need:

1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup sugar
1 teaspoon ground cinnamon
5 1/2 Tbsp unsalted butter, room temperature
1 egg, beaten
1/2 cup whole milk
1 medium Cortland or other baking apple, peeled and sliced

1 Set the oven to 375°F. Grease a 9-inch square baking dish with or pie pan a 4-cup capacity.

2 Sift the flour, baking powder, and salt.

3 In a bowl, combine 1/3 a cup of the sugar with the cinnamon, set aside.

4 In the bowl of an electric mixer, cream the butter with the remaining 1/3 cup sugar. Beat in the egg until blended. Add the flour mixture in three additions, alternating with the milk, beating until just combined.

5 Spread half the batter in the baking dish. Lay the apple slices on the batter so they just cover the batter (you may have to overlap some slices). Sprinkle the apples with half of the cinnamon-sugar mixture. Spread the rest of the batter over the apples. Sprinkle the remaining cinnamon-sugar on top.

6 Bake the cake for 25 minutes or until it is golden brown and apples start to bubble at the edges.

Serves 6.

From the Boston Globe.

Mexican Wedding Cake

You'll need:

2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 cups white sugar
2 eggs
1 (20 ounce) can crushed pineapple with juice
1 cup white sugar
1/2 cup butter
1 cup evaporated milk
1 cup flaked coconut
1 teaspoon vanilla extract
1/2 cup chopped pecans

Preheat oven to 350 degrees F (175 degrees C).
Grease and flour one 9x13 inch baking pan.
Combine the flour, baking soda, salt and 2 cups sugar; set aside.

Beat the eggs and add them to the flour mixture. Then stir in the crushed pineapple and juice until just blended. Pour batter into the prepared pan.

Bake at 350 degrees F for 30 minutes, or until a toothpick inserted into cake comes out clean.

Frosting:
In a medium saucepan bring to a boil the 1 cup white sugar, butter, and evaporated milk. Boil for 2 minutes, watching carefully to be sure it doesn't burn.
Stir the mixture frequently while cooking. Remove from the heat and stir in the vanilla, coconut and pecans. Beat until it cools to lukewarm then pour over the cooled cake.

No step by step pictures this time...sorry...too lazy.

This recipe was found at Recipe Atlas, and followed to the letter.

Strawberry Coffee Cake

You'll need:
1 cup sifted all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup buttermilk
1 egg
2 tablespoons melted butter
1 pint of strawberries, sliced

Crumb Topping:
1/2 cup flour
1/2 cup brown sugar (packed)
1/4 cup butter


Preheat oven to 350F.
Grease and flour an 8-inch square baking pan, and slice a pint of strawberries.
Set aside.


In a small bowl combine; Combine 1/2 cup flour and 1/2 cup brown sugar. Add the butter.


Cut in butter until mixture resembles coarse crumbs. In a separate bowl, sift together the 1 cup flour, 1/2 cup sugar, baking powder, and salt.


Add buttermilk, egg, and melted butter; beat until smooth.


Spoon batter into the pan, making sure to cover the bottom. Top with sliced strawberries.


Sprinkle crumb topping over the strawberries.
Bake at 350° for 30 to 35 minutes.

Coconut Cake

I've modified this recipe from a basic grandma's white cake.



First, grease and flour a 9 inch flute pan.
(I'm a loser; I forgot to put the coconut and vanilla extract in the picture...there goes my future as a food photographer)
Preheat the oven to 350F

You'll need:
2 cups sugar
1 cup butter
3 cups flour
1 cup coconut milk
1 tablespoon baking powder
2 teaspoons vanilla
1/2 teaspoon salt
4 large eggs
As much sweetened coconut as you think you might like or a half a package.

Drizzle/glaze:
1/2 cup icing sugar
2 teaspoons lemon juice
a small amount of coconut.

In a large bowl, with mixer at low speed, beat sugar and butter until light and fluffy, scraping with a spatula.


Reduce speed to low; add flour, coconut milk, baking powder, vanilla extract, salt, and eggs; beat until well mixed.



Add about a half a package of coconut, and mix at low until combined.


Pour into pan.


Give the pan a couple of pushes to even out the batter.


Bake for 50 to 60 minutes or until a knife stuck in comes out clean.


While the cake is cooling on a rack, combine 1/2 cup of icing sugar with 2 tsps of lemon juice, and mix until sugar is dissolved.



Pour with teaspoon over cake.



Like so...



...and sprinkle coconut on top.



It's done!

Pineapple Cheesecake

YES!
It's another pain in the ass, but worth it recipe!
This is one of those thick cheesecakes with the pastry up the sides.

Pastry:
1 1/4 cups of flour, 3/4 cups of softened butter, 1/4 cup of sugar, 1 large egg yolk, grated peel of one lemon. In a bowl with mixer at low speed, beat all ingredients until well mixed. Shape dough into ball; wrap in plastic and refrigerate for one hour.

Preheat the oven to 375F. Press once third of dough into bottom of 10" springform pan; keep remaining dough refrigerated.
Bake the crust for 8 minutes or until golden; cool on wire rack. Turn oven up to 450F.

Filling:
While crust is cooling, in a large bowl, using mixer, mix together 5 8oz pkgs of cream cheese, 1 3/4 cups of sugar, 5 large eggs, 1/4 cup of milk, 3 tbsp flour, 2 large egg yolks, grated peel of one lemon until smooth.

Press remaining dough around the sides of the pan (as best you can..it's not as easy as it looks) and then pour the cream cheese mixure up to about a 1/2 inch below where the crust stops.
Here's the real pain in the ass part:
Bake cheesecake 12 minutes. Turn down oven to 275F and bake for another 35 minutes longer. Turn off oven; let cheescake remain in the oven for another 30 minutes.

Cool cake on wire rack.
While it's cooling, open a can of pineapple (yeah..I'm lazy..what of it?) and pour into saucepan, when the juice comes to a boil, stir in one package of gelatin until disolved. Put it in the fridge until it starts to set, and then pour it on top of the cake.

Tangerine Cake

You'll need: 1/2 cup butter, 1 cup white sugar, 2 eggs, 1 1/2 cups flour, 1 tsp baking powder, pinch of salt, rind of one tangerine, 1/2 cup milk, 2 tbsp white sugar, juice of one tangerine.


Zest the skin off of one tangerine, and set aside.
Mix juice of whole tangerine with 2 tbsps of sugar
and set aside.
Preheat oven to 350F


In a separate bowl, blend together the flour,
rind, salt and baking powder.
Cream butter with sugar. Gradually beat in eggs.
Add the flour mixture alternately with milk.


Beat until light and fluffy. Pour into pan evenly.
The batter is quite thick.
Bake until golden brown, and knife comes out clean

Cool cake for 5 minutes, take out of pan and score holes
with a toothpick all over the top.
Pour tangerine juice evenly over the top.


You can decorate it with tangerine pieces and drizzle
with melted chocolate, but I was lazy, and this was a
quick after dinner decision...since the mister has to have
"afters" thanks to his mother the ex-caterer to the Guyanese Parliament.
But, in fairness...she taught me more about cooking than my own mother did.