tag:blogger.com,1999:blog-60810615483941681952024-03-12T19:44:51.598-07:00Buleberry Cheese CakeLearn more about a lot of the recipes of Cake-Pie-Muffin-Cookie-Pudding...Etc. Buleberry Cheese Cake, Strawberry Cake, Coffee Walnut Cake...peacykahttp://www.blogger.com/profile/04793325836765016703noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-6081061548394168195.post-7673375607581225742012-10-16T06:23:00.000-07:002012-10-16T06:23:33.557-07:00Blackberry Pie<div style="visibility: visible;">
<strong><span style="color: #0b5394; font-family: Verdana, sans-serif;">Filling Ingredients:</span></strong></div>
<div class="ingredients">
<span style="color: #0b5394; font-family: Verdana, sans-serif;">4 cups fresh blackberries <br />1/2 cup all-purpose flour <br />1/2 cup white sugar</span><br />
<strong><span style="color: #0b5394; font-family: Verdana, sans-serif;"></span></strong><br />
<strong><span style="color: #0b5394; font-family: Verdana, sans-serif;">Crust Ingredients:</span></strong><br />
<span style="color: #0b5394; font-family: Verdana, sans-serif;">1 recipe pastry for a 9 inch double crust pie <br />2 Tablespoons milk<br />1/4 cup white sugar</span></div>
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<strong><span style="color: #0b5394; font-family: Verdana, sans-serif;">Directions:</span></strong><br />
<span style="color: #0b5394; font-family: Verdana, sans-serif;">1. Combine 3 1/2 cups of the blackberries with the flour and sugar. Spoon the mixture into an unbaked pie shell.</span><br />
<span style="color: #0b5394; font-family: Verdana, sans-serif;">2. Spread the remaining 1/2 cup berries on top of the sweetened berries, then cover with the remaining crust. Pinch edges to seal.</span><br />
<span style="color: #0b5394; font-family: Verdana, sans-serif;">3. Brush the top crust with 2 Tablespoons milk, and sprinkle with 1/4 cup sugar.</span><br />
<span style="color: #0b5394; font-family: Verdana, sans-serif;">4. Bake at 425 degrees F for 15 minutes, then turn the oven down to 375 degrees F. Bake for an additional 20 to 25 minutes.</span>peacykahttp://www.blogger.com/profile/04793325836765016703noreply@blogger.comtag:blogger.com,1999:blog-6081061548394168195.post-30973766159296974582012-10-16T06:14:00.000-07:002012-10-16T06:15:10.174-07:00Banana Cake<span style="color: #0b5394; font-family: Verdana, sans-serif;"><strong>Ingredients:</strong></span><br />
<span style="color: #0b5394; font-family: Verdana, sans-serif;">1/2 cup butter<br />1 1/2 cups sugar<br />2 large eggs, beaten<br />2 cups flour, sifted<br />1/2 teaspoon salt<br />1/4 teaspoon baking powder<br />1/2 cup milk<br />1/4 teaspoon vanilla<br />3/4 teaspoon baking soda (add to pureed bananas)<br />3 pureed bananas, very ripe</span><br />
<strong><span style="color: #0b5394; font-family: Verdana, sans-serif;"></span></strong><br />
<strong><span style="color: #0b5394; font-family: Verdana, sans-serif;">Cream Cheese Frosting:</span></strong><br />
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<span style="color: #0b5394; font-family: Verdana, sans-serif;">1/2 stick butter, softened<br />8 oz. cream cheese, softened<br />1 box powdered sugar (1 lb.)<br />2 teaspoons vanilla extract</span></div>
<strong><span style="color: #0b5394; font-family: Verdana, sans-serif;"></span></strong><br />
<strong><span style="color: #0b5394; font-family: Verdana, sans-serif;">Directions:</span></strong><br />
<span style="color: #0b5394; font-family: Verdana, sans-serif;">1. Preheat oven to 350 degrees F. Grease and flour a 9x13" baking pan or two 9" layer cake pans.</span><br />
<span style="color: #0b5394; font-family: Verdana, sans-serif;">2. Cream butter, sugar and eggs. Sift flour several times, then add the salt and baking powder to the flour.</span><br />
<span style="color: #0b5394; font-family: Verdana, sans-serif;">3. To the creamed butter mixture, add the milk and flour (alternating, beginning and ending with flour).</span><br />
<span style="color: #0b5394; font-family: Verdana, sans-serif;">4. Add vanilla and mashed bananas (with the baking soda added to the bananas) to this mixture.</span><br />
<span style="color: #0b5394; font-family: Verdana, sans-serif;">5. Bake layer cakes (9") for 25-30 minutes, oblong (9x13") for 35-40 minutes.</span><br />
<strong><span style="color: #0b5394; font-family: Verdana, sans-serif;"></span></strong><br />
<strong><span style="color: #0b5394; font-family: Verdana, sans-serif;">Frosting Directions:</span></strong><br />
<span style="color: #0b5394; font-family: Verdana, sans-serif;">1. Mix cream cheese and butter until smooth, add sugar and vanilla and blend well. Spread on cooled cake.</span><br />
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<span style="color: #0b5394; font-family: Verdana, sans-serif;"></span><br />peacykahttp://www.blogger.com/profile/04793325836765016703noreply@blogger.comtag:blogger.com,1999:blog-6081061548394168195.post-47773772717616359392012-10-04T01:24:00.000-07:002012-10-16T06:32:44.081-07:00Cream Tea Cheesecake<h3>
<span style="color: red; font-family: Verdana, sans-serif;">Ingredients</span></h3>
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<strong><span style="color: red; font-family: Verdana, sans-serif;">For the base</span></strong><br />
<ul>
<li class="ingredient"><span style="color: #0b5394; font-family: Verdana, sans-serif;">150g self-raising flour</span></li>
<li class="ingredient"><span style="color: #0b5394; font-family: Verdana, sans-serif;">1 tsp baking powder</span></li>
<li class="ingredient"><span style="color: #0b5394; font-family: Verdana, sans-serif;">30g butter</span></li>
<li class="ingredient"><span style="color: #0b5394; font-family: Verdana, sans-serif;">30g caster sugar</span></li>
<li class="ingredient"><span style="color: #0b5394; font-family: Verdana, sans-serif;">1 egg, beaten</span></li>
<li class="ingredient"><span style="color: #0b5394; font-family: Verdana, sans-serif;">Approx. 90ml milk</span></li>
</ul>
<strong><span style="color: red; font-family: Verdana, sans-serif;">For the filling</span></strong><br />
<ul>
<li class="ingredient"><span style="color: #0b5394; font-family: Verdana, sans-serif;">600g cream cheese</span></li>
<li class="ingredient"><span style="color: #0b5394; font-family: Verdana, sans-serif;">200g ricotta</span></li>
<li class="ingredient"><span style="color: #0b5394; font-family: Verdana, sans-serif;">150g caster sugar</span></li>
<li class="ingredient"><span style="color: #0b5394; font-family: Verdana, sans-serif;">Seeds from 1 vanilla pod</span></li>
<li class="ingredient"><span style="color: #0b5394; font-family: Verdana, sans-serif;">6 eggs</span></li>
<li class="ingredient"><span style="color: #0b5394; font-family: Verdana, sans-serif;">100g clotted cream</span></li>
<li class="ingredient"><span style="color: #0b5394; font-family: Verdana, sans-serif;">200g strawberry jam</span></li>
</ul>
<strong><span style="color: red; font-family: Verdana, sans-serif;">For the strawberry sauce</span></strong><br />
<ul>
<li class="ingredient"><span style="color: #0b5394; font-family: Verdana, sans-serif;">100g caster sugar</span></li>
<li class="ingredient"><span style="color: #0b5394; font-family: Verdana, sans-serif;">150g strawberries</span></li>
</ul>
</div>
<div class="module groupID-AR c1 moduleID-AT01" id="cms:502444801">
<h3>
<span style="color: red; font-family: Verdana, sans-serif;">Method</span></h3>
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<span style="color: #0b5394; font-family: Verdana, sans-serif;">1.Preheat the oven to 200°C/gas mark 6. For the base, sieve the flour and baking powder into a bowl. Rub in the butter until the mixture resembles breadcrumbs, then stir in the sugar. Mix in the egg and add enough milk for the dough to come together.</span><br />
<span style="color: #0b5394; font-family: Verdana, sans-serif;">2.Roll the dough out to 1cm thickness, then cut it to fit a 22.5cm springform cake tin. If you find the base too thick, roll it out a little thinner. Prick the dough well and blind bake for 5 minutes.</span><br />
<span style="color: #0b5394; font-family: Verdana, sans-serif;">3.Meanwhile, combine the cream cheese, ricotta, sugar, vanilla, eggs and clotted cream in a food processor until smooth. (Don’t worry if the mix looks a little wet, the 6 eggs will set it in the oven.)</span><br />
<span style="color: #0b5394; font-family: Verdana, sans-serif;">4.Turn the oven down to 175°C/gas mark 4. Spread the jam over the cooked base, leaving about an inch all the way around the edge, then pour the cheese mixture gently over the top. If possible, spread the cheese mix from the outside inwards, so you don’t spread out the jam. Bake for 1 hour.</span><br />
<span style="color: #0b5394; font-family: Verdana, sans-serif;">5.To make the sauce, gently warm the sugar and 100ml water in a pan. Once the sugar has dissolved, cook for a few minutes more then add the strawberries and stir until soft. Allow the sauce to cool then pass through a fine sieve to remove all the seeds.</span><br />
<span style="color: #0b5394; font-family: Verdana, sans-serif;">6.Serve a good wedge of the cake with the strawberry compote and more clotted cream.</span><br />
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peacykahttp://www.blogger.com/profile/04793325836765016703noreply@blogger.comtag:blogger.com,1999:blog-6081061548394168195.post-46518136493032135592012-10-04T01:07:00.001-07:002012-10-04T01:09:02.259-07:00Coffee and Walnut Cake<strong><span style="font-family: Verdana, sans-serif;"></span></strong><br />
<div class="module groupID-AR c1 moduleID-AT05" id="cms:502263599">
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<h3>
<span style="color: red;">
<span style="font-family: Verdana, sans-serif;">Ingredients</span></span></h3>
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<ul><span style="color: #073763;">
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<li class="ingredient"><span style="color: #073763; font-family: Verdana, sans-serif;">225g butter, unsalted</span></li>
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</span>
<li class="ingredient"><span style="color: #073763; font-family: Verdana, sans-serif;">200g caster sugar</span></li>
<span style="color: #073763;">
</span>
<li class="ingredient"><span style="color: #073763;"><span style="font-family: Verdana, sans-serif;">4 </span><span style="font-family: Verdana, sans-serif;">egg</span><span style="font-family: Verdana, sans-serif;">s</span></span></li>
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<li class="ingredient"><span style="color: #073763; font-family: Verdana, sans-serif;">50ml strong espresso</span></li>
<span style="color: #073763;">
</span>
<li class="ingredient"><span style="color: #073763; font-family: Verdana, sans-serif;">225g plain flour</span></li>
<span style="color: #073763;">
</span>
<li class="ingredient"><span style="color: #073763; font-family: Verdana, sans-serif;">1 tbsp baking powder</span></li>
<span style="color: #073763;">
</span>
<li class="ingredient"><span style="color: #073763;"><span style="font-family: Verdana, sans-serif;">100g wal</span><span style="font-family: Verdana, sans-serif;">nuts</span><span style="font-family: Verdana, sans-serif;">, plus extra to decorate</span></span></li>
<span style="color: #073763;">
</span>
<li class="ingredient"><span style="color: #073763; font-family: Verdana, sans-serif;">1 vanilla pod, seeds scraped out</span></li>
<span style="color: #073763;">
</span></ul>
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<strong><span style="color: red; font-family: Verdana, sans-serif;">For the icing</span></strong><br />
<ul><span style="color: #073763;">
</span>
<li class="ingredient"><span style="color: #073763; font-family: Verdana, sans-serif;">125g butter, unsalted</span></li>
<span style="color: #073763;">
</span>
<li class="ingredient"><span style="color: #073763; font-family: Verdana, sans-serif;">200g icing sugar</span></li>
<span style="color: #073763;">
</span>
<li class="ingredient"><span style="color: #073763; font-family: Verdana, sans-serif;">50ml strong espresso</span></li>
<span style="color: #073763;">
</span></ul>
<span style="color: #073763; font-family: Verdana, sans-serif;"> </span><br />
<span style="color: red; font-family: Verdana, sans-serif;"><strong>Method</strong></span></div>
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<li><span style="color: #073763; font-family: Verdana, sans-serif;">Preheat the oven to 180°C/gas mark 4. In a large bowl beat the butter and sugar until very light and fluffy. Add the eggs one at a time, beating until smooth.</span></li>
<span style="color: #073763;">
</span>
<li><span style="color: #073763; font-family: Verdana, sans-serif;">Add the espresso, then sieve in the flour and baking powder, and add the nuts and vanilla. Combine quickly, then spoon into 2 x 20cm greased and lined cake tins.</span></li>
<span style="color: #073763;">
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<li><span style="color: #073763; font-family: Verdana, sans-serif;">Bake for 25-30 minutes, then remove and leave to cool on wire racks.</span></li>
<span style="color: #073763;">
</span>
<li><span style="color: #073763; font-family: Verdana, sans-serif;">For the icing, whisk the butter and icing sugar until creamy, then beat in the coffee. Spread the buttercream over the bottom of one cake, flip it over and do the same on top of the other. Finish with some more walnut halves and have with a lovely china cup of tea.</span></li>
<span style="color: #073763;">
</span></ol>
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peacykahttp://www.blogger.com/profile/04793325836765016703noreply@blogger.comtag:blogger.com,1999:blog-6081061548394168195.post-19326149000737871112012-10-04T00:23:00.000-07:002012-10-04T00:28:44.573-07:00Baked Buleberry Cheesecake <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg175PKaXtYgsbE5FiyWGFPxNTacL9gAQOMhgzJKY9KTs3to8IHDgxjFW4v8xrolr-tr_hLMvOlOYfZuGHqkXe_-UM6aWBV0gUX_6FvcLfe__yCP6OO_tFXmQ70Ht0xmleqTgwV5csRVnM/s1600/untitled.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="175" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg175PKaXtYgsbE5FiyWGFPxNTacL9gAQOMhgzJKY9KTs3to8IHDgxjFW4v8xrolr-tr_hLMvOlOYfZuGHqkXe_-UM6aWBV0gUX_6FvcLfe__yCP6OO_tFXmQ70Ht0xmleqTgwV5csRVnM/s200/untitled.png" width="200" /></a></div>
<span style="color: purple; font-family: Verdana, sans-serif;"></span><br />
<span style="color: purple; font-family: Verdana, sans-serif;"></span><br />
<span style="color: purple; font-family: Verdana, sans-serif;">Preparation time: 20 minutes<br /> Cooking time: 1 hour<br /> Suitable for freezing</span><br />
<span style="color: purple; font-family: Verdana, sans-serif;"></span><br />
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<div class="module groupID-AR c1 moduleID-AT05" id="cms:101471228">
<div class="componentRow">
<h3>
<span style="color: purple; font-family: Verdana, sans-serif;">Ingredients</span></h3>
<div class="component">
<ul>
<li class="ingredient"><span style="color: purple; font-family: Verdana, sans-serif;">75g butter</span></li>
<li class="ingredient"><span style="color: purple; font-family: Verdana, sans-serif;">200g digestive biscuits, crushed</span></li>
<li class="ingredient"><span style="color: purple; font-family: Verdana, sans-serif;">500g low fat soft cheese</span></li>
<li class="ingredient"><span style="color: purple; font-family: Verdana, sans-serif;">1 x 397g can condensed milk</span></li>
<li class="ingredient"><span style="color: purple; font-family: Verdana, sans-serif;">1 tsp vanilla extract</span></li>
<li class="ingredient"><span style="color: purple; font-family: Verdana, sans-serif;">3 eggs, beaten</span></li>
<li class="ingredient"><span style="color: purple; font-family: Verdana, sans-serif;">Finely grated zest of 1 lemon</span></li>
<li class="ingredient"><span style="color: purple; font-family: Verdana, sans-serif;">150g blueberries</span></li>
</ul>
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</div>
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<div class="module groupID-AR c1 moduleID-AT01" id="cms:101471230">
<h3>
<span style="color: purple; font-family: Verdana, sans-serif;">Method</span></h3>
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<ol>
<li><span style="color: purple; font-family: Verdana, sans-serif;">Melt the butter in a large saucepan, taking care that it doesn't get too hot. Remove from the heat and stir in the biscuit crumbs. Tip them into the base of a 23cm (9 inch) loose-bottomed cake tin, pressing them down with your fist to make a firm base. Chill in the fridge for about 20 minutes.</span></li>
<li><span style="color: purple; font-family: Verdana, sans-serif;">Preheat the oven to 170°C/fan oven 150°C/gas mark 3.</span></li>
<li><span style="color: purple; font-family: Verdana, sans-serif;">To make the filling, beat the low fat soft cheese in a large mixing bowl until softened, then whisk in the condensed milk, vanilla extract, eggs and lemon zest.</span></li>
<li><span style="color: purple; font-family: Verdana, sans-serif;">Pour the filling over the biscuit crumb base, then sprinkle the blueberries over the surface. Transfer to the middle shelf of the oven to bake for 1 hour, until set. Leave until completely cold. Keep refrigerated and use within 3 days.</span></li>
</ol>
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peacykahttp://www.blogger.com/profile/04793325836765016703noreply@blogger.com