Category Archives: Recipe

Pecan Pie Cheesecake

Pecan-Pie-Cheesecake

Prep Time: 40 minutes
Cook Time: 2 hours
Total Time: 2 hours, 40 minutes
Yield: Serves 8

Ingredients
For the Crust:
• 1-3/4 cups vanilla wafer crumbs (made from vanilla wafers)
• 1/4 cup light brown sugar, packed
• 1/3 cup butter, melted

For the Pecan Filling:
• 1 cup granulated sugar
• 2/3 cup dark corn syrup
• 1/3 cup butter
• 2 large eggs, lightly beaten
• 1-1/2 cups pecans, chopped
• 1 teaspoon vanilla extract

For the Cheesecake Filling:
• 3 – 8 ounce packages of cream cheese, softened
• 1-1/4 cups light brown sugar, packed
• 2 tablespoons all-purpose flour
• 4 large eggs
• 2/3 cup heavy whipping cream
• 1 teaspoon vanilla extract

For the Garnish:
• 1 can of Dulce De Leche
• 2/3 cup pecan halves
• 2 tablespoons granulated sugar
• 2 tablespoons water

Instructions
For the Crust:
1. Preheat oven to 350 degrees.
2. Combine the vanilla wafer crumbs and brown sugar.
3. Add the melted butter, stirring to combine.
4. Press evenly into bottom and up the side (about 1-inch or half way up) of a 9-inch springform pan.
5. Bake for 6 minutes.
6. Let Cool.

For the Pecan Filling:
7. In a medium saucepan, stir together (*COLD*) the sugar, corn syrup, butter, eggs, pecans and vanilla; bring to a boil over medium-high heat, stirring well.
TIP: Make sure the eggs are thoroughly mixed in before adding heat.
8. Reduce heat to low, and simmer stirring when needed (about once ever minute) 6 minutes.
9. Pour into prepared crust. Set aside.

For the Cheesecake Filing:
NOTE: This cheesecake was baked in an electric stove. If you have a gas stove you may have to change the baking time.
10. Reduce oven temperature to 325 degrees.
11. Beat the cream cheese until creamy.
12. Add the brown sugar and flour beating until fluffy.
13. Add eggs, one at a time beating just until combined after each addition.
14. Stir in cream and vanilla.
15. Pour cheesecake mixture over pecan filling.
TIP: For protection – I always place my cheesecake on a cookie sheet.
16. Bake for 1 hour.
17. Turn oven off and leave cheesecake in oven with oven door closed for 1 hour.
18. Run a knife around edges of cheesecake to release sides. DO NOT TAKE OUT OF PAN.
19. Let cool 30 minutes on wire rack and place in refrigerator to cool completely (ideally overnight).
20. Release the sides of the springform pan and place the cheesecake on a platter or cake plate.

For the Garnish:
21. Empty the can of Dulce De Leche into a microwave safe bowl and heat on high for 30 seconds or until the caramel is easy to spread.
22. Spread on the top of the cheesecake to the sides but not over the edge.
23. Spread pecans on a sheet pan.
24. Preheat oven to 350 degrees.
25. Place pecans in oven and toast.
26. In a small saucepan add toasted pecans, sugar and water.
27. Over medium high heat, bring sugar mixture to a boil, reduce heat and cook until the syrup thickens, the pecans are fully coated and most of the moisture is absorbed.
28. Pour pecans onto a piece of parchment paper to cool.
29. When cooled, decorate the top of the cheesecake.
30. Store in refrigerator.

NOTE: TAKE THE CHEESECAKE OUT OF THE REFRIGERATOR 30 MINUTES BEFORE SLICING!

To see my books visit here.
To view my other blog visit here.
qrcode.2

SWEDISH SOFT PEPPARKAKA WITH LINGONBERRY JAM

swedish-soft-pepparkaka-with-lingonberry-jam

SWEDISH SOFT PEPPARKAKA WITH LINGONBERRY JAM

INGREDIENTS

150g butter (2/3 cup)
250g sugar (1 1/8 cup)
160g gräddfil (or sour cream) (3/4 cup)
105g lingonberry jam (or any other red jam) (1/3 cup)
1 teaspoon cinnamon
2 teaspoons baking powder
1 teaspoon ginger
1/4 teaspoon ground cloves
1/2 teaspoon cardamom
390g flour (3 ¼ cups)

Frosting

100ml sour cream (scant ½ cup)
3 tablespoons powdered sugar
Red berries for decoration (optional)

DIRECTIONS

Pre-heat the oven to 175°C (350 degrees) and grease a medium-sized bundt tin.

Melt the butter and set to one side. In a large bowl, whisk the eggs and sugar until fluffy. Add the cooled butter along with the sour cream and jam and mix together until really well combined.

Mix the flour together with the baking powder and spices and then add to the wet ingredients, making sure everything is well combined.

Pour into the tin and bake for around 35-40 minutes. Remove from the oven and allow to cool for a while before turning out on to wire rack. Leave to cool completely.

To frost, mix the sour cream and icing sugar together. Drizzle or pour over the top of the cake and sprinkle with a few red berries. Enjoy!

To see my books visit here.
To view my other blog visit here.
qrcode.2

Crock Pot Peanut Butter Hot Chocolate Lava Cake Recipe

Crock-Pot-Peanut-Butter-Hot-Chocolate-Lava-Cake

Crock Pot Peanut Butter Hot Chocolate Lava Cake Recipe

Ingredients
• 1/2 c. all-purpose flour
• 3/4 c. sugar, divided
• 3/4 tsp baking powder
• 1/3 c. international Delight Milk Hot Chocolate (found in the dairy department)
• 1 Tbsp vegetable oil
• 1/2 tsp vanilla
• 1/4 c. peanut butter
• 2 Tbsp cocoa powder
• 3/4 c. boiling water
Toppings
• Ice Cream
• Chocolate Syrup
• Peanut Butter

Instructions
1. Combine flour, 1/4 c. sugar, and baking powder in a large bowl. Add milk, oil and vanilla. Stir until completely mixed and the mixture is smooth. stir in peanut butter. Then pour into your 4-quart slow cooker.
2. Mix together remaining 1/2 c. sugar and cocoa powder in a separate bowl. Slowly stir in boiling water. Pour mixture over batter. DO NOT STIR.
3. Cover and cook on high 2 t 3 hours or until a toothpick inserted in the center comes out clean.
4. Serve with ice cream, chocolate syrup and peanut butter.

To see my books visit here.
To view my other blog visit here.
qrcode.2

Magic Custard Cake

magic custard cake

Here’s a light cake for a hot summer evening desert.

Magic Custard Cake

4 large eggs, separated, at room temperature
¾ cup granulated sugar
½ cup unsalted butter at room temperature
¾ cup all-purpose flour
2 cups milk, lukewarm
1 teaspoon vanilla extract
Powdered sugar for dusting.

Preheat over to 325 degrees. Lightly grease an 8 x 8 inch square cake pan and line with parchment paper.

Warm milk in microwave and set aside.

Using an electronic mixer, whisk egg whites on high speed until soft peaks are formed. Transfer to another bowl. Set aside.

Add egg yolks and sugar to mixing bowl and beat until creamy and pale yellow. Add butter and continue mixing for approximately 2-3 minutes on high speed. Mix in flour until incorporated.

Slowly add the milk and vanilla, beating at low speed.

Gently fold in egg whites, 1/3 at a time. The batter will be thin. It will be difficult to fully incorporate the eggs whites.

Pour batter into prepared cake pan.

Bake 50-60minutes or until top is lightly golden and firm to the touch.

Let cool completely.

Dust with icing sugar.

Check out my cookbook and other books here.

Yummy Spaghetti Sauce

Spagetti and meat sauce

It seems like the wrong time of the year to be talking about spaghetti sauce–until you see one of the ingredients in this recipe. I make pesto every year from my crop of basil. I freeze small portions in sandwich bags to use in this spaghetti recipe and also I use it to make pesto bread. I’ll give you the pesto bread recipe next week.

Spaghetti Sauce

Combine and fry 10 minutes:
1 lb. ground beef
1 onion-chopped
4 cloves of garlic
1 small green pepper diced

Then add:
28 oz. diced tomatoes
16 oz. of tomato sauce
6 oz. tomato paste
2 t. dried oregano
1/4 cup basil pesto (recipe below)
1 t. salt
½ t. pepper
½ t. crushed red pepper flakes

Simmer 1 hour
Top with grated Parmesan cheese

Basil Pesto

2 tablespoons pine nuts (sunflower seeds are cheaper)
2 large garlic cloves, chopped
2¾ cups fresh basil leaves (about 6 bunches)
2 tablespoons (½ ounce) grated fresh Parmesan cheese*
2 teaspoons lemon juice
3 tablespoons olive oil

Drop pine nuts (or sunflower seeds) and garlic through the food chute with food processor turned on. Process until minced.
With processor on, slowly pour oil through the food chute. Take the lid off and add the basil, cheese and lemon juice. Replace the lid.
Process until well blended. Spoon about 1/4 cup portions into small lunch bags and add them all to a zip-top heavy-duty plastic bag. Store in the freezer.

Yield : 1 cup

*If you want to freeze this pesto to use all winter, leave out the Parmesan cheese. It doesn’t freeze well. Add it when you’re ready to use the pesto.

Check out my cookbook and other books here.

Pearl Barley, Vegetable and Bacon Broth

Bacon soup

Pearl Barley, Vegetable and Bacon Broth

1 tbsp olive oil
¾ pound bacon-diced
2 leeks
2 carrots
2 cloves garlic
½ pound pearl barley
1 tbsp Dijon mustard
24 ounces chicken stock
1 tsp dried rosemary
1 tsp dried thyme
1 small cabbage
1. Put the oil in a large casserole dish/saucepan and put on a high heat. Add the bacon and cook until starting to crisp.
2. Add the sliced leeks and carrots and turn down the heat. Cook for 3 minutes, stirring often to make sure it doesn’t stick.
3. Add the chopped garlic and cook for a further 30 seconds. Add the pearl barley and mustard, stir. Let it simmer for a few seconds, then add the stock, rosemary, thyme and a little salt and pepper. Stir well, cover, and cook for another 10-15 minutes.
4. Taste the broth – add a little more seasoning or mustard if it needs and extra kick, then add the thinly sliced cabbage. Put the lid back on and cook for 5 more minutes. Enjoy!

In case you’re looking for a great devotional book for the new year or a wonderful historical fiction, check them out here in paperback and e-reader.
Looking Deeper at Amazon.com.Kindle TheLateSooner'sDaughter-cover-mockup2
I also maintain another blog: godslittlemiraclebook.wordpress.com

Samoa Sheet Cake

Samoa-Sheet-Cake-3

SAMOA SHEET CAKE
INGREDIENTS
• 2 cups flour
• 2 cups sugar
• ½ cup butter
• 1 cup water
• 4 Tablespoons cocoa
• ½ cup shortening
• ½ cup buttermilk
• ½ teaspoon baking soda
• 2 eggs
• 1 teaspoon vanilla
FROSTING
• ½ cup butter
• 6 Tablespoons milk
• 2½ cups powdered sugar
• 1 teaspoon vanilla
• ⅛ cup caramel sauce, I used caramel ice cream topping in the jar
Additional Toppings
• 2½ cups toasted coconut, See instructions below for how to make it
• 7 to 8 ounces caramel, either Kraft Caramel Cubes or from a block of Caramel. I used a block of Peter’s Caramel.
• ⅛ cup evaporated milk
• ¾ cup milk chocolate chips
• 1 teaspoon shortening or oil
INSTRUCTIONS
1. Before making the cake, line an 18x13x1 inch cookie sheet with foil and spread shredded sweetened coconut evenly over cookie sheet.
2. Bake at 375 degrees F for 10 to 15 minutes, checking and tossing coconut regularly, every 2-5 minutes, to make sure all the coconut gets toasted evenly and does not burn. Coconut is done when it is golden brown.
3. In a large mixing bowl, measure flour and sugar. Set aside.
4. In a medium sauce pan, combine butter, water, cocoa and shortening. Bring to a boil. After mixture reaches a boil, add it to the flour mixture and stir to combine.
5. Add buttermilk, then baking soda, then eggs, then vanilla in that order, mixing in-between each addition.
6. Pour into a greased 18x13x1 inch cookie sheet and bake at 400 degrees F for 20 minutes.
Frosting
1. In a medium microwave safe bowl, combine butter and milk and bring to a boil. Stir caramel sauce and then add powdered sugar and vanilla and stir until smooth.
2. After cake has cooked, remove from oven and poke holes in hot cake with a fork. Pour frosting evenly over top. Immediately sprinkle with top of warm frosting with toasted coconut.
3. In microwavable bowl, add caramel and evaporated milk and cook on high in 30 second increments, string in between each increment. Continue to cook and stir until caramel is smooth. Drizzle over coconut.
4. In another microwavable bowl, add chocolate chips and shortening (or oil). Microwave on high in 30 second increments, stirring in between each increment until the chocolate in melted. Drizzle over caramel.

In case you’re looking for a great devotional book for the new year or a wonderful historical fiction, check them out here in paperback and e-reader.
Looking Deeper at Amazon.com.Kindle TheLateSooner'sDaughter-cover-mockup2
I also maintain another blog: godslittlemiraclebook.wordpress.com

Southern Buttermilk Pie

Buttermilk pie

SOUTHERN BUTTERMILK PIE

1 cup buttermilk
1 ¾ cup sugar
3 large eggs
3 tablespoon flour
1 tablespoon loosely packed lemon zest
3 tablespoons fresh lemon juice
1 teaspoon fresh lemon juice
1 teaspoon vanilla
1 teaspoon nutmeg

Preheat oven to 400 degrees. Mix everything together and pour into an unbaked 9″ pie shell. Sprinkle the top lightly with nutmeg. Bake 15 minutes. Reduce oven to 350 and bake 45 minutes. Cool completely to allow filling to set.

In case you’re looking for a great devotional book for the new year or a wonderful historical fiction, check them out here in paperback and e-reader.
Looking Deeper at Amazon.com.Kindle TheLateSooner'sDaughter-cover-mockup2

Baked Brie

baked Brie

Here is a yummy, quick recipe. I substitute pecans for walnuts.

Baked Brie
Ingredients:
1 can of crescent rolls
1 circle of brie
drizzle of honey
walnuts (optional)
cranberries(optional)
Take the crescent rolls and make a star at the base with all the individual pieces of the roll. Place the circle of brie in the middle of the star then wrap the crescent roll around the brie to completely cover the cheese. Bake according to the directions for your rolls. During this time that you cook the rolls the brie will soften/melt inside. Drizzle with honey and walnuts or cranberries for a festive look.
Serve with apples or crackers.

In case you’re looking for a great devotional book for the new year or a wonderful historical fiction, check them out here in paperback and e-reader.
Looking Deeper at Amazon.com.Kindle TheLateSooner'sDaughter-cover-mockup2

Chocolate Caramel Turtles

chocolate caramel pecan clusters

These are always a Christmas favorite.

14 oz. caramels
1/4 cup evaporated milk
2-3 cups pecans, chopped
12 oz. package chocolate chips
6 oz. white chocolate

In large glass bowl, combine caramels and evaporated milk. Heat in microwave for 2 minutes at a time until melted, stirring after each session. Stir in pecans. Drop by tablespoons onto waxed paper. Chill in refrigerator until set, approximately 15-20 minutes.

In medium glass bowl, combine chocolate chips, and white chocolate. Heat in microwave for 2 minutes at a time until melted, stirring after each session. Dip caramels into chocolate and allow to cool on waxed paper until set. Makes 36 pieces.
Click here for a printable version of this recipe.

In case you’re looking for a great devotional book for the new year or a wonderful historical fiction, check them out here in paperback and e-reader.
Looking Deeper at Amazon.com.Kindle TheLateSooner'sDaughter-cover-mockup2