June 20th, 2016
Archive for Desserts
This is my favorite time of the year. I love the warmer weather because it means I can get on my bicycle and ride into the canyon. I love how the mountains are green instead of brown, and I love all the beautiful flowers that appear in my neighborhood. And I love seeing fresh berries in the stores because that means its time to make some yummy fresh berry desserts like Strawberry Cheesecake Trifle.
This recipe calls for an angel food cake that you will cut into cubes. I just purchased this one at my grocery store.
This dessert is sort of a cross between strawberry cheesecake and strawberry trifle, and I’ll just bet you’re going to love it.
Recipe Courtesy of Chris McLaren/Slightly Adapted by Winner Dinners
2 (8-ounce) packages cream cheese, softened
2 cups powdered sugar
1 cup sour cream
3 teaspoons vanilla, divided
1/2 teaspoon almond extract
1 cup heavy cream
5 tablespoons sugar, divided
1 angel food cake, cut into 1 to 1-1/2 inch cubes
2 pounds strawberries, thickly sliced
In a large mixing bowl, blend cream cheese and powdered sugar together. Add the sour cream, 2 teaspoons vanilla, and the almond extract. In a small bowl, whip the heavy cream, 1 teaspoon vanilla, and 1 tablespoon of sugar until stiff. Fold the whipped cream into the cream cheese mixture. Add the cake cubes and coat well. Thickly slice the strawberries, then add the remaining 4 tablespoons (1/4 cup) sugar; mix well. Layer into a trifle bowl. Start with a layer of strawberries, then a layer of cake/cream cheese mixture. Continue layering, ending with strawberries. Cover with plastic wrap and chill well before serving.
Several years ago, I got this Creamy Pear Pie recipe from the blog Our Best Bites. The “creamy” part is made with sweetened condensed milk, cream cheese, milk, vanilla, cinnamon, and ginger. The first time I made it, my father-in-law told me it was fantastic and that it could win a blue ribbon. I thought it was good, but I was sure that it could be even better.
Since then, I’ve made it several times. I added an extra pear and doubled the cinnamon and ginger. I also added a great pie crust that is made with real butter. In fact, this is my new favorite pie crust. It’s super easy to work with—and by that, I mean that it doesn’t tear easily when you are rolling it out. And it tastes great, too. I would even recommend using it with other pie recipes that you make. If you just need a single crust, it can easily be halved.
I recently looked for the recipe on Our Best Bites so that I could link to it, but it’s no longer on their site. I’m guessing that they put it in one of their cookbooks and removed it from their blog. But here’s my version of it. I think you’ll agree that it’s a blue-ribbon recipe.
Recipe by Our Best Bites/Heavily Adapted by Winner Dinners
2-1/2 cups flour
2 tablespoons sugar
1/4 teaspoon salt
1 cup butter, cut into small pieces
6 tablespoons cold water
4 pears (slightly soft, but not overly ripe), peeled and sliced
1-1/2 tablespoons flour
1 (14-ounce) can sweetened condensed milk
3 ounces cream cheese (from a block, not from a tub), softened
2 tablespoons milk
1 teaspoon vanilla
2 teaspoons cinnamon
1 teaspoon ground ginger
1 tablespoon butter, melted
1 tablespoon sugar
1/8 teaspoon cinnamon
Ice cream or whipped cream
To make the pie crust, combine the flour, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix for a few seconds to blend, and then add in the butter pieces and mix on medium-low speed to cut the butter into the flour until the mixture resembles coarse sand and the largest butter pieces are not much bigger than peas. Mix in the cold water a little at a time until the dough comes together. Shape the dough into two balls, wrap in plastic wrap and chill in the refrigerator for about 30 minutes.
Preheat oven to 450. Roll out one of the balls of dough on a lightly floured surface. Place in the bottom of a large (10-1/2 inch) pie pan. Toss the sliced pears with the flour and arrange them evenly over the pie crust in the pie plate. Set aside.
In a blender, combine the sweetened condensed milk, cream cheese, milk, vanilla, cinnamon, and ginger. Blend until smooth. Pour evenly over the pears. Use the remaining pie crust to form the top of the pie. Brush with the melted butter. Combine the sugar and cinnamon for the topping and sprinkle it over the pie. Bake the pie at 450 for 15 minutes; then reduce the temperature to 350 and bake for another 30 minutes or until the crust is golden brown. Remove from the oven and cool to room temperature. Serve with ice cream or whipped cream, if desired.
Christmas is getting close, and I have a really good dessert to share with you that is perfect to serve during the holidays. This Eggnog Cheesecake is probably the best homemade cheesecake I’ve ever tasted. I have another cheesecake on this website that I’ve been making for years, and if you want to make a cheesecake in a hurry, click here: Simple Cheesecake Pie with Fruit Topping. But when you want to serve a beautiful, elegant dessert at Christmas, and you’re willing to put just a little more time into it, I suggest making this Eggnog Cheesecake.
Recipe by Taste of Home/Slightly Adapted by Winner Dinners
Note: This cheesecake should be made the day before you plan to serve it.
1 cup of graham cracker crumbs
2 tablespoons sugar
3 tablespoons melted butter
3 (8-ounce) packages of cream cheese, softened
1 cup sugar
3 tablespoons flour
1-1/4 cups eggnog
2 eggs, lightly beaten
2 teaspoons rum extract
1/8 teaspoon ground nutmeg
Preheat the oven to 325. In a medium bowl combine graham cracker crumbs, 2 tablespoons sugar and butter. Press into the bottom and about 1-inch up the sides of a 9-inch spring form pan. Bake in the preheated oven for 10 minutes. Place on a wire rack to cool.
Preheat the oven to 425. Using a mixer, combine the cream cheese, 1 cup of sugar, and flour until smooth. Blend in the eggnog until smooth. Blend in the eggs, rum flavoring, and nutmeg. Pour mixture into the cooled crust. Bake in preheated oven for 10 minutes. Reduce heat to 250 and bake for 45 minutes, or until center of cake is barely firm to the touch. Remove from the oven and immediately and carefully loosen the cake from the rim by running a sharp knife around it. Cool and then refrigerate overnight. Top individual servings with whipped cream.