Cheese Apple Crisp

I received this recipe Virginia.  She has since passed away from cancer. Great lady. This recipe is a nice change from the oatmeal topping.

Ingredients

8 to 10 apples, peeled and skinned and sliced

1/4 tsp. cinnamon

3/4 cup water

3/4 tbsp. lemon juice

1 1/2 cups flour

1 1/2 cups sugar

1/4 tsp. salt

1/2 cup butter

1/2 to 3/4 cup shredded cheddar cheese

Direcrtions

Preheat oven to 350F.

Arrange apple in a shallow baking dish.

Sprinkle cinnamon over apples, add water and lemon juice.

Combine sugar, salt and flour, work butter in and form a crumbly mixture.

Lightly stir in shredded cheese.

Spread this mixture over the apples.

Bake for 45 minutes, or until golden and apples are tender.

Serving warm with ice cream or cold with whipped cream.

Glazed Lemon Blueberry Loaf

I had some blueberries I wanted to use up and found this recipe on the Betty Crocker site:Glazed Lemon Blueberry Loaf

It is a wonderful loaf moist lovely flavor

Glazed Lemon Blueberry Loaf

Ingredients

1/2 cup butter, softened

1 cup granulated sugar

2 large eggs

2 teaspoons vanilla

1 cup sour cream or plain yogurt

Grated lemon peel and juice

2 cups unbleached flour

1 teaspoon baking soda

1 teaspoon baking powder

1 cup fresh blueberries

1 tablespoon  brown sugar

Glaze

1 cup powdered sugar

2 teaspoons half and half or milk

1 teaspoon lemon extract

Directions

Preheat over to 350°F 

Grease the 9X5 inch loaf pan with butter or cooking spray

In medium bowl, beat butter and sugar with mixer on medium speed until smooth

Beat in eggs one at a time, add vanilla, sour cream, lemon peel and juice.

Slowly mix in the flour mixture until just blended

Remove from mixer and fold in blueberries

I sprinkled the top of the loaf with 1 tablespoon brown sugar

Bake 55 to 60 minutes or until the toothpick comes out clean

Cool for 10 minutes in pan; then remove to cooling rack

In a small bowl, mix glaze ingredients until smooth

Drizzles over top of loaf or over your sliced loaf on plate

 

Peach Vanilla Sugar Crisp

This was a wonderful dessert in a jar.  I found it at Nutmeg Nanny. 
Anyone that loves peaches for sure should give this a try.

Peach Vanilla Sugar Crisp

Ingredients:

For filling:
4 small peaches
3 tablespoons vanilla sugar*
1 tablespoon Flour  (called for King Authur Flour pie filling enchancer )
Pinch of salt 

For topping:
2 tablespoons vanilla sugar
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
4 tablespoons unsalted butter – melted
1/2 cup + 2 tablespoons all-purpose flour

Directions:

Pre heat oven to 350 degrees.

Toss peaches with the vanilla sugar, pie filling enhancer or flour and pinch of salt.

 Let them sit for at least 5 minutes to release juices. 

Spoon equal amounts into small 4 ounce clean mason jars or ramekins. 

Top equally with topping and bake for 20-25 minutes until the crisp is golden brown and delicious.

*No vanilla sugar? Just use 3 tablespoons of regular white sugar and add one of the following: 

1 teaspoon vanilla extract, 2 teaspoon vanilla paste or 1/2 scraped vanilla bean.

I used the vanilla paste in the sugar.

For Topping:
Combine the sugar, brown sugar, cinnamon, and nutmeg in a bowl. 

Stir in the melted butter and then the flour. 

Mix well and set aside

Tres Leches Cake

We have seen tres leches cake on a few blogs and decided to give it a try. We liked the cake, but felt it needed something and made a strawberry sauce to put over the cake. Even though we did like this cake I do not think I would make it again.

Tres Leches Cake

Ingredients:

Soft butter, for baking dish

6 large eggs, separated

1 cup sugar

1 cup unbleached flour

1 can sweetened condensed milk

1 can evaporated milk

1 cup whole milk

1 1/2 cups heavy cream
1 tbsp. icing sugar

Strawberry Sauce:

1 cup strawberries, cut up and stemmed
1/8 cup sugar

Directions:

Preheat oven to 325° .
Butter a 9-by-13-inch baking dish.
In a mixing bowl, beat eggs yolks and sugar on high speed until light and fluffy.
In another bowl, beat egg whites to soft peaks.
Using a rubber spatula, fold whites into yolks until almost combined.
Gently fold in flour (do not over-mix).

Spread batter in prepared dish.
Bake until golden and pulling away from sides of dish, 20 to 25 minutes.
Using a small knife, scrape skin from top of cake; discard.
Cool cake for 20 minutes.
In a medium bowl, whisk together the three milks; pour evenly over cake.
Cover with plastic wrap; refrigerate at least 1 hour and up to one day.

To serve, prepare topping: In a mixing bowl, whip heavy cream with sugar to soft peaks.
Chill cake and cut into squares; serve toped with whipped cream.

Strawberry Sauce

Combine sugar and strawberries into a medium size pot.
Stew down until sugar dissolves.
Cool.
Spoon over cake with whipped cream.

Rhubarb Crumble

In the April 2010 issue of the Canadian Living this recipe caught my eye. It did not disappoint at all, it was delicious.
Simple to prepare, maybe took 10 minutes to get ready. In the original recipe it called for bananas but I did not put the bananas in it. I did add a bit more sugar for the omitting of the bananas. If you would like to make with the bananas I have put the recipe link above.

Rhubarb Crumble

Ingredients:

5 cups sliced rhubarb
1/2 cup sugar
2 tbsp. unbleached flour

Topping:

3/4 cup large flake oatmeal
1/3 cup unbleached flour
1/4 cup sugar
1/4 cup brown sugar, packed
1/4 tsp. cinnamon
1/3 cup cold butter, cubed
1/4 cup walnuts, optional
1/4 cup pine nuts, optional

Directions:

Preheat oven to 400º.
Grease 8 individual ramekins or 8 inch square baking dish.
In medium bowl toss rhubarb, sugar and flour; divide this mixture into the ramekins.
Cover with foil; bake for 25 minutes.

Turn oven down to 350º.

Topping:

Combine oats, flour, sugar, brown sugar and cinnamon.
Using fingers add butter and combine mixture until it becomes crumbly.
Mix in nuts of your choice.
After rhubarb mixture comes out of the oven; scatter over crumbly mixture and press down gently.
Bake uncovered for about 25 minutes at the 350º. Or until crumble is golden brown.

Summer Berry Shortcake

Whenever I do my tours of Thrift stores and find the older Food and Drink from the LCBO they come home with me. This recipe for Berry Shortcake is the BEST we have ever. The recipe came from Summer 2009. The mascarpone cheese in the whip cream is brilliant. It is best eaten the day baked. I decided to add this recipe to Cream Puffs In Venice Magazine Mondays.

Summer Berry Shortcake

Ingredients:

Shortcake:

2 cups unbleached flour
3 tbsp. sugar
4 tsp. baking powder
1 tsp. grated orange rind
Pinch of salt
1/2 cup cold butter, cubed
2/3 cup plain yogurt
1 egg
1 tbsp. whipping cream
Additional sugar

Filling:

3 cups mixed summer berries of your choice. (we used strawberries only)
1/4 cup sugar
1/2 cup whipping cream
1/2 cup mascarpone cheese
1 tsp. vanilla extract
Additional berries for garnish

Directions:

Preheat oven for shortcake to 425º.

Add four, sugar, baking powder, orange rind and salt into a food processor until combined.
Add butter and pulse until mixture resembles coarse crumbs.
Transfer this into medium bowl.
In small bowl beat yogurt and egg.
Add this mixture to the flour all at once; stir with fork until flour is moistened.
(Do not over mix)
Gather mixture into a ball and knead lightly 10 to 12 times.
On a lightly butter baking sheet, pat out dough to a 7" round.
With a sharp knife score top of round in 8 equal parts. (do not cut through)
Brush top with whipping cream; sprinkle with additional sugar.
Bake for 20 to 25 minutes until golden brown and risen.
Cool on rack.

Filling:

Slice strawberries, leave the other berries whole that you choose.
In a large bowl stir all berries together and add 2 tbsp. sugar.
Let stand for 15 minutes, stirring occasionally, until juicy.

In a medium bowl combine whipping cream, mascarpone cheese, vanilla and remainder of the sugar and whip until stiff peaks form.

When ready to serve; cut shortcake in half horizontally using a serrated knife and place bottom half onto serving platter.
Spoon berries with juices onto the bottom layer; spread cream mixture over berries.
Cover with the top layer and add berries to top for garnish.
Cut into wedges to serve.

Serves 8

Sharon's Cheese Cake

This recipe for a Cherry Cheese Cake came from a friend of mine. It is not a cooked cheese cake. I love it. You can put whatever fruit you like on top. I like the cherry the best.

Sharon's Cheese Cake

Base:

1 1/4 cup graham cracker crumbs
1/4 cup melted butter
1/4 cup sugar

Mix all ingredients together. Reserve about 1/4 cup to sprinkle on top. With the remaining press into 9 X 13 baking pan. Set aside.

Filling:

1 large cream cheese
1/4 cup sugar
1 pkg. dream whip, made according to directions
(I use cool whip small container or about 1/2 a large one.)
I can cherry pie fill

Directions:

Cream 1/4 cup sugar and cream cheese together until smooth. If you use dream whip, prepare as directed and fold into cream cheese mixture. With the cool whip you also will fold into cheese mixture. I have made it both ways and like both. Then top with cherry pie fill and sprinkle with reserved crumb crust. Set in frig to chill and serve. This is a very nice summer dessert.

Caramel-Apple Pudding Cake

I was looking through some of my to try recipes I have bookmarked. I saw this Caramel Apple Pudding Cake and decided to give it a try. Since I did not have store bought caramel sauce I made it myself. The recipe will follow the cake recipe. The cake recipe came from Better Homes & Gardens. The Cake was really good. I will definitely make it again.

Caramel-Apple Pudding Cake

Ingredients:

2 medium tart cooking apples, such as Granny Smith or Jonathan, peeled, cored, and thinly sliced (2 cups)
3 tablespoons lemon juice
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 cup raisins
1 cup all-purpose flour
3/4 cup packed brown sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup milk
2 tablespoons butter (no substitutes), melted
1 teaspoon vanilla
1/2 cup chopped pecans or walnuts
3/4 cup caramel ice cream topping
1/2 cup water
1 tablespoon butter (no substitutes)


Directions:

1. Preheat oven to 350 degrees F.

2. Grease a 2-quart square baking dish; arrange apple slices in bottom of dish. Sprinkle with lemon juice, cinnamon, and nutmeg. Top evenly with raisins; set aside.

3. Combine flour, brown sugar, baking powder, and baking soda in a large bowl. Add milk, the 2 tablespoons melted butter, and vanilla; mix well. Stir in nuts. Spread batter evenly over apple mixture.

4. Combine caramel topping, water, and the 1 tablespoon butter in a small saucepan; bring to boiling. Pour caramel mixture over the batter in the baking dish.

5. Bake in the preheated oven for 35 to 40 minutes or until set in center. Spoon warm individual servings into dessert dishes, inverting each portion. Spoon caramel-apple mixture from the pan over each portion. Makes 12 servings.

Caramel Sauce

Ingredients:

1 cup of sugar 6 Tbsp butter 1/2 cup heavy whipping cream Directions: Have everything ready and beside your pot. Add sugar to pot. Heat sugar on moderately high heat in a heavy-bottomed 2-quart or 3-quart saucepan. As the sugar begins to melt, stir vigorously with a whisk or wooden spoon. As soon as the sugar comes to a boil, stop stirring. You can swirl the pan a bit if you want, from this point on. Note that this recipe works best if you are using a thick-bottomed pan. If you find that you end up burning some of the sugar before the rest of it is melted, the next time you attempt it, add a half cup of water to the sugar at the beginning of the process, this will help the sugar to cook more evenly, though it will take longer as the water will need to evaporate before the sugar will caramelize. As soon as all of the sugar crystals have melted (the liquid sugar should be dark amber in color), immediately add the butter to the pan. Whisk until the butter has melted. Once the butter has melted, take the pan off the heat. Count to three, then slowly add the cream to the pan and continue to whisk to incorporate. Note than when you add the butter and the cream, the mixture will foam up considerably. This is why you must use a pan that is at least 2-quarts (preferably 3-quarts). Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, then pour into a glass mason jar and let sit to cool to room temperature. (Remember to use pot holders when handling the jar filled with hot caramel sauce.) Store in the refrigerator for up to 2 weeks. Warm before serving. Makes a little over one cup of sauce.

White Almond Chocolate Strawberry Cannoli

I bought Cannoli tubes a year ago only 3, however. Dan found a recipe on Morsels & Musings Blog for a Strawberry White Chocolate Filling to put in the Cannoli. Then found a Cannoli Recipe on Mario Batali page of the Food Network. If you decide to make the Cannoli yourself it is alot of work, he suggested you buy more than 3 Cannoli tubes likely as many as you wish to make. Because you have to wait for them to cool before you can make more. Needless to say making them was a challenge. He did suggest you buy the Cannoli made and fill them.

Cannoli

Shells:

2 cups all-purpose flour
1/4 teaspoon ground cinnamon
1 teaspoon sugar
1 tablespoon unsweetened cocoa powder
2 tablespoons butter, unsalted
6 tablespoons Marsala

To make the shells: Mix together the dry ingredients and cut in butter with 2 knives. Add the Marsala and shape the dough into a ball. Wrap tightly in plastic wrap and refrigerate. ( you may need to add more Marsala to make the consistency of pie dough)
Heat 2 quarts canola oil in 3 1/2-quart pot to 360 to 375 degrees F.

Directions:

Remove the dough from the refrigerator and divide into 4 equal pieces. Using a rolling pin, roll 1 piece onto flat surface until it measures 1/16-inch thick. Using a cookie cutter or a sharp knife, cut the dough into 4-inch circles. Using a rolling pin, elongate the circles into ovals.

Wrap the ovals lengthwise around the metal cannoli tubes. Using your fingertips, seal the edges shut with egg whites. Use your fingers to flare the ends open.

Working in small batches, carefully lift the cannoli shells and place them in the hot oil. Fry the shells until golden brown on both sides, about 2 to 3 minutes. Using a slotted spoon or spatula, remove the finished shells to a plate lined with paper towels. Drain on paper towels as they cook. Allow to cool.

When the shells are cool enough to touch, carefully twist the molds away from shells. Shells may be made 1 day in advance and rest unfilled and uncovered. When ready to eat, stuff cannoli with White Chocolate Strawberry Filling that follows, dust with powdered sugar and garnish with fresh strawberries.

NOTE: You may need to add more liquid (use the Marsala) to this recipe for the dough to come together. It should resemble pie dough.

Marsala:

Is a fortified Wine that can be purchased at the LCBO.

Filling:

Strawberry & Almond Cannoli
Adapted from: Anna’s very own recipe. Makes 16.
Ingredients:
450g ricotta cheese
100g Cream cheese
1 cup strawberries, halved
½ cup icing sugar
½ teaspoon orange rind
1 tablespoon orange juice
1/2 cup white sugar
1/2 cup flaked almonds, toasted and chopped
1/2 cup white chocolate, grated
Strawberry Jam (Dan used his Strawberry Jelly)
16 cannoli shells

Directions:

Separate one fourth of the strawberries and cut them into small pieces. Reserve.

Heat the remaining strawberries, icing sugar and orange rind with orange juice until the sugar melts and strawberries soften. Cook until syrup thickens a little.

Sieve strawberry mixture into a bowl using a spatula forcing the mixture through leaving most of the pulp and seeds behind.

In a bowl, beat together the ricotta and cream cheese.

Mix in strawberry mixture, toasted almonds, white sugar and white chocolate.

Then fold in strawberry pieces and refrigerate for one hour

Take a knife and put a nice layer of the strawberry jam (Jelly) in the bottom of the cannoli

Place strawberry filling into piping bag or plastic bag, place the piping bag or plastic bag into the centre of the Cannoli in order to get it filled in the centre.

Store in refrigerator.
Makes 16 Cannoli

Peanut Butter Icecream Pie

Peanut Butter Ice Cream Pie

This Peanut Butter Ice cream Pie is sooo good. I have had this recipe for a number of years. Usually made it for family dinners and summer get togethers. One of my co-workers had a get together so I decided to make this to take there. Everyone said they really like it.

2 cups of crushed graham crackers
1/2 cup sugar
1/2 cup melted butter

Mix in small bowl graham crackers and sugar. Then add melted butter and blend until just holds together.


Take mixture and press into 9 X 13" pan.


Once pressed into pan place in freezer to set while making the ice cream mixture.


Use your favorite ice cream and let is soften so you can fold easily.


1 container of vanilla ice cream, softened
1 large container cool whip, unthawed
4 crispy crunch bars
1 cup peanut butter


Take 3 of the chocolate bars and chop them into small pieces. Measure out 1 cup peanut butter and set aside.
When ice cream is softened enough, place in large bowl and fold in peanut butter. Do not over mix you want little pockets of peanut butter to be present. Then fold in cool whip again gently. Then add the crispy crunch bars.

I decided to add another element to this dessert and made a fudge chocolate layer on the graham cracker mixture.
1 package of semi-sweet chocolate pieces
2 tsp. butter
1/4 cup cream

Heat milk and butter on low heat until just about to boil. Remove from heat add chocolate pieces and mix until melted. Return to very low heat and mix until reduces a bit. Take this mixture and pour onto chilled graham cracker crust. And return to freezer.

Keep 1/4 cup of chocolate for the top of the pie. You may need to add a bit more cream to make it thinner to drizzle over the top of the pie.


This only takes maybe 15 minutes to set. Take out and pour ice cream layer on top of this chocolate layer. Take the last crispy crunch bar and chop it up in small pieces and add to top of Ice cream and then drizzle chocolate over this. You may have to add a bit more cream to thin the chocolate and heat it up a bit as well.

Rhubarb Dessert

I made this Sunday for dinner. The recipe was given to me by a lady I worked for; a number of years ago. Rhubarb is one of my favorite fruits.

Rhubarb Dessert

Ingredients:

1 cup flour
5 Tbsp. icing sugar
1/2 cup butter

Blend this together and press into bottom of 9 X 9 Pan. Bake at 350F for 15 minutes.

Topping:

2 eggs
1 1/2 cups sugar
1/4 flour
3/4 tsp. salt
2 cups rhubarb

Beat eggs in mixer until lightened. Add sugar and continue to beat until fluffy. Add flour and salt , beat until doubled in volume.

When crust is cooled a bit add rhubarb on top; pour egg mixture over the top. Bake at 350F for 25 to 30 minutes.

Serve with whipped cream or ice cream.

AppleSauce Coffee Cake With Caramel Sauce

Today was my co-worker's Birthday. Last night I made a cake for her. I was going to bake a chocolate cake with chocolate icing, but, after going to Cookie Madness blog decided to bake her Quick Applesauce Coffee Cake. And it was worth baking. Everyone loved it. The Applesauce.. I made from scratch and my son made Caramel Sauce to go with it. This recipe is included as well.

Applesauce Streusel Coffee Cake

Cake:
1 2/3 cups cake flour or 1 ½ cups all purpose
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon allspice
3/4 cup packed light brown sugar
1/2 cup melted butter
3/4 cup applesauce**
1/4 cup sour cream
1 teaspoon vanilla
1 large egg

Streusel:
1/4 cup cake or all purpose flour
1/4 cup brown sugar
1/4 cup granulated sugar
1/4 teaspoon cinnamon
Dash fresh nutmeg (1/8 tsp)
4 tablespoons cold butter
1/4 cup chopped pecans (don’t need to toast)

Preheat oven to 350 degrees F.

Spray a 9 inch round spring form pan or an 8 inch square metal pan with flour-added cooking spray.

In a medium mixing bowl, thoroughly stir together flour, soda, cinnamon, allspice and brown sugar; set aside.

In a large bowl, mix melted butter, applesauce, sour cream, vanilla and egg. Add the dry ingredients to the liquid ingredients and stir until mixed. Pour into pan.

Make streusel. In a mixing bowl or food processor, mix together all dry ingredients then cut in butter.

Sprinkle over top of cake. Sprinkle nuts over top of streusel.

Bake for 40-45 minutes or until golden brown around edges.

Cool slightly. Remove sides of pan and cut into triangles.
Serves 6

I have included the site I found the Caramel Sauce Recipe.

Caramel Sauce

1 cup of sugar

6 Tbsp butter

1/2 cup heavy whipping cream

1. First, before you begin, make sure you have everything ready to go - the cream and the butter next to the pan, ready to put in. Making caramel is a fast process that cannot wait for hunting around for ingredients. If you don't work fast, the sugar will burn. Safety first - make sure there are no children under foot and you may want to wear oven mitts; the caramelized sugar will be much hotter than boiling water.

2. Heat sugar on moderately high heat in a heavy-bottomed 2-quart or 3-quart saucepan. As the sugar begins to melt, stir slowly with a whisk or wooden spoon.

3. As soon as all of the sugar crystals have melted (the liquid sugar should be dark amber in color), immediately add the butter to the pan. Whisk until the butter has melted.

4. Once the butter has melted, take the pan off the heat. Count to three, then add the cream to the pan and continue to whisk to incorporate. Note than when you add the butter and the cream, the mixture will foam up considerably. This is why you must use a pan that is at least 2-quarts (preferably 3-quarts) big.

5. Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, then pour into a glass mason jar and let sit to cool to room temperature. (Remember to use pot holders when handling the jar filled with hot caramel sauce.) Store in the refrigerator for up to 2 weeks. Warm before serving.

Peanut Butter Molten Lava Cakes

I was looking around yesterday and saw this recipe on Cookie Madness and had to try them. The cinnamon and chocolate peanut butter combination is very nice. These are worth the try.

Peanut Butter Molten Lava Cakes

Ingredients:

8 tablespoons butter, cut into tablespoon-size chunks (room temp, if possible)
1/4 teaspoon cinnamon
8 tablespoons granulated sugar (divided use)
7 tablespoons creamy Jif peanut butter
1/2 cup peanut butter flavored chips(I used milk chocolate chips)
2/3 cup lightly beaten egg or egg substitute, 3 large eggs
1/3 cup all purpose flour
1 tablespoon confectioners’ sugar


Directions:
Preheat oven to 450 degrees F.
With a paper towel and rub insides of 6 muffins cups thoroughly with 1 Tbsp. butter.
Reserve remaining 7 tablespoons butter.

In a small cup, stir together cinnamon and 2 tablespoons of the sugar.
Sprinkle cinnamon-sugar evenly into buttered muffin tins and shake back and forth, tilting slightly, so that sugar coats bottom and sides.
Turn pan upside down and shake off excess cinnamon-sugar.

In a microwave-safe mixing bowl, stir together peanut butter, peanut butter chips and reserved 7 tablespoons butter. Microwave on high for 1 minute to melt; stir until smooth and creamy.


In a separate mixing bowl, stir together remaining 6 tablespoons of sugar and egg.
Stir, do not beat, egg mixture into peanut butter mixture.
Add flour and stir until smooth.
Using a 1/3 cup measuring cup, scoop batter into sugared muffin cups, dividing evenly among the cups.


Bake for 7-9 minutes or until tops appear just-set.
Do not overcook.
Some lava may peak through the top - this is okay.
Remove from oven.


Take cookie sheet and place over muffin tin and turn over. Gently place on plate and dust with icing sugar. Scoop vanilla ice cream and garnish with chocolate sauce if you like.

Death by Chocolate with Raspberry Splash

This recipe came from Style at Home June 2007. It is decadent, rich, smooth. This is the only pic I could find. I scanned the one from the article so you could see what it looked like plated.

Death by Chocolate with Raspberry Splash
Makes16 Serving

Ingredients:

15 oz best-quaility bittersweet chocolate
1 cup heavy cream
4 tbsp. Butter
4 egg yolks
½ cup icing sugar
6 tbsp. Cointreau or grand marnier
cocoa powder

Raspberry splash

10 oz. Frozen raspberries
2 tbsp. Berry sugar
1 tsp. Fresh lemon juice

Line 9 X 5 inch loaf pan with parchment paper; set aside.

Chop chocolate into small pieces and place in top of double boiler; add cream and butter. Melt
over medium heat, stirring until completely smooth. Remove from heat and let cool for 1 minute, continuing to stir occasionally.

Whisk egg yolks into chocolate mixture. Sift in icing sugar, whisking constantly. Whisk in Cointreau until smooth. Pour into prepared loaf pan. Refrigerate until set, over night is best.

Raspberry splash: In food processor, puree raspberries, berry sugar and lemon juice. Pass the sauce through sieve to remove seeds.

Un-mould cake, remove paper. Dust with cocoa powder. Drizzle large spoonful of Raspberry Splash on each plate. Using hot wet knife, slice cake and place on plate.

Apple Pear Cheesecake Squares with Maple Cream Sauce

I made these awhile ago..well all the ones I will be adding. I saw this square on Janet is Hungry blog. I had to try it. We really enjoyed them. When I made them I added pears, so I cut the apples back to 2 .

Ingredients:

2 cups flour
1/2 cup firmly packed brown sugar
1 cup butter, softened
2 (8 oz) packages cream cheese, softened
1/2 cup sugar
2 large eggs
1 tsp vanilla
4 Granny Smith apples, peeled, cored and diced
2 bartlett pears, cored and diced
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
2 tbsp sugar

Streusel Topping:
1 cup firmly packed brown sugar
1 cup flour
1/2 cup quick-cooking oats
1/2 cup butter, softened

Maple Cream Sauce:
1 1/2 cups heavy cream
5 tbsp maple syrup
3 tbsp light corn syrup

1. Make Maple Cream Sauce: Combine all ingredients in a heavy sauce pan. Cook over medium heat, stirring constantly until thickened and reduced by about 1/3. (about 15 minutes). Chill.

2. For Cheesecake squares: In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender until mixture is crumbly. Press evenly into a 13x9-inch baking pan.

3. Bake 15 minutes, or until lightly browned.

4. In a large bowl, beat cream cheese with an electric mixer at medium speed until smooth. Beat in 1/2 cup sugar, eggs, and vanilla until smooth. Pour over warm crust.

5. In a small bowl, stir together chopped apples, 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture.

6. To make Streusel Topping, cut together the flour, brown sugar and butter, stir in oats until all crumbly. Sprinkle evenly over apples. Bake 30 minutes at 350F or until filling is set.

5. Drizzle with Maple Cream Sauce.

Oatmeal Cake

This recipe was given to my now X. We have enjoyed it over the years. It is very moist and have a wonderful texture.

Oatmeal Cake

1 cup quick cooking oatmeal ( I use large flake oatmeal)
1 1/2 cup boiling water.

Pour water over oatmeal and let stand for 20 minutes or until cool.

In Mixer
Cream: 1/2 cup butter
1 cup sugar
1 cup brown sugar
2 eggs

Add:
the cooled oatmeal to above mixture

In separate bowl:
combine: 1 1/2 cups unbleached flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon

Add:
Dry ingredients to wet. Blend together do not over mix.

Pour into 9 X 13 baking pan. Bake for 30 to 40 minutes at 350.

Topping for Cake:

1 small can carnation milk
1/2 cup butter
1 tsp. vanilla
1 1/2 cups brown sugar
2 1/2 cups coconut

Mix this mixture well and spread over warm cake.

Place under broiler and broil until golden.

Let cool.

Upside-Down Pineapple Cake

This recipe comes from a lady I worked with. It is different from most pineapple up-side down cakes. It has a nice cake top that is crunchy but moist inside and I do find it sweet.

Preheat Oven to 350F.

Ingredients:

Pineapple slices that cover the bottom of your 9 x 13" pan, add maraschino cherries
1/4 to 1/2 cup butter
1 Cup packed brown sugar
1 Cup flour
1 1/2 tsp. baking powder
4 eggs, separated
1 tbsp. melted butter
1 tsp. vanilla
1 Cup sugar

Directions:

Melt in skillet
1/4 to 1/2 cup Butter
Add and cook gently and stir until dissolved:
1 Cup packed brown sugar
When dissolved remove pan from the heat and add:
the pineapple slices coat the slices well. 
Add this mixture to your baking pan and scatter maraschino cherries around set aside.

Directions for Batter:

Sift flour and baking powder together in a bowl, set aside.

In another bowl:
Beat the 4 egg yolks
Add:
1 tbsp. melted butter
1 tsp. vanilla
Set aside

In another bowl measure
1 cup sugar
Set aside

In mixer:
whip the 4 egg whites until stiff but not dry
Then fold in sugar 1 tbsp. at a time as not to deflate the egg whites, then add the yolk mixture and then add the flour 1/4 cup at a time.

Pour over the pineapple in the baking pan and bake at 325F for 30 minutes, or until golden and tooth pick comes out clean in centre.

I hope you enjoy this cake as we do.