Tag Archives: dessert

No Bake Cheesecake (with no gelatine)

Crust Ingredients:

  • 7 ounces chocolate crumbs 
  • 3 Tbsp sugar
  • 6 to 8 tablespoons unsalted butter, melted

Filling Ingredients:

  • 1 8-ounce block light cream cheese
  • 1/3 cup sugar
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 cup heavy cream

Crust:

  1. Combine chocolate crumbs and 3 tablespoons sugar in a bowl.
  2. Add 6 tablespoons melted butter, and mix well until crumb mixture holds together. If needed, add remaining 2 tablespoons butter.
  3. Transfer cookie mixture to a 6-inch springform pan, and pat out evenly to make the crust, lining sides of pan only about 3/4 of the way up. Place in freezer while proceeding.

Filling:

  1. Combine cream cheese, lemon juice, and remaining 1/3 cup sugar in a mixer, and beat until combined.
  2. In another bowl, lightly whip cream to soft peaks, then gently fold into cream-cheese filling.
  3. Remove crust from freezer, and spoon filling evenly into pan.
  4. Cover with plastic wrap, place in freezer for 30 minutes, then transfer to refrigerator until firm, at least 30 minutes, or up to 24 hours.

To serve,  top with fruit of your choice.  Fresh berries are especially good.

 

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Lemon Meringue Pie

Lemon Meringue Pie

Lemon Meringue Pie

Pre-bake a 9″ pie shell until golden, and cool it.

Preheat oven to 400F, and read ALL of these directions before proceeding. You will need 3 eggs, carefully separated into yolks and whites; it is of extreme importance that no trace of yolk gets into the whites, or the whites will not stiffen up properly.

In a saucepan, combine:

  • ½ cup cornstarch
  • 1 cup granulated sugar
  • ¼ teaspoon salt

Gradually whisk in:

  • 3 cups water

Put saucepan on stovetop, and cook over medium heat, stirring constantly, until thickened.  Cover and cook for 2 minutes longer, stirring occasionally.

Whisk a small amount of the hot mixture into:

  • 3 slightly beaten egg yolks

Whisk in a little more of the hot mixture, then, blend the yolk mixture into the remaining hot mixture in the saucepan*.  Continue to cook for one minute longer, stirring constantly.

Remove from heat and blend in:

  • 1 tablespoon of butter
  • ¼ teaspoon vanilla extract
  • 1 tablespoon finely grated lemon rind (from two lemons)
  • ½ cup freshly squeezed lemon juice (from two lemons)

Cool to lukewarm and turn into prepared pie shell.

Meringue

Into the bowl of an electric mixer fitted with the whisk attachment, place:

  • 3 egg whites
  • ¼ teaspoon cream of tartar
  • (I have read recently that 1 + 1/2 teaspoons of cornstarch will prevent the meringue from “weeping”)

Whip on high speed until frothy.  With the mixer still running, slowly add:

  • 1/3 cup granulated sugar

Beat until the meringue is thick and shiny, approximately two minutes.  (Whisk in corn starch, if using)

Immediately spread onto the pie, making sure to touch it to the edges (it will shrink back if you don’t).  Put the pie into the 400F oven for about 5 minutes, or until the meringue is golden.  Let the pie cool to room temperature before cutting.

*Note: You can add 2 teaspoons of the lemon zest when you add the egg yolks, reserving 1 teaspoon.  After removing the mixture from the heat, pass it through a sieve, then stir in the remaining 1 teaspoon of zest and the remaining ingredients.  This will result in a “smoother” filling.

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Filed under "Sweets"/Cakes/Etc, Vegetarian (lacto/ovo)

Lemon Poppy Seed Loaf or Muffins

Preheat oven to 350F
Butter a 9” x 5” loaf pan or a 12-cup muffin pan (preheat oven to 375F); will make 9 muffins.

  • ¾ cup granulated sugar
  • 1/3 cup softened butter
  • 1 egg
  • 3 teaspoons grated lemon rind
  • 3 tablespoons lemon juice
  • 1 ¼ cups all purpose flour
  • 1 tablespoon poppy seeds
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1/3 cup milk
  • 1/3 cup yogurt or sour cream

Glaze:

  • ¼ cup icing sugar
  • 2 tablespoons lemon juice

In a large bowl, cream butter and sugar.  Beat in egg, lemon rind and juice until well mixed.

In a separate small bowl combine yogurt and milk.

In another separate bowl, whisk together flour, poppy seeds, baking powder and baking soda; add to wet ingredients alternately with yogurt/milk mixture, mixing just until incorporated.   Do not overmix!

Pour into prepared pan, bang pan on counter to release air bubbles.  Bake for 35 to 40 minutes or until tester inserted into centre comes out dry (if making muffins, bake for 15 to 20 minutes).

Glaze: Prick holes in top of loaf (or muffins) with a skewer or fork.  Combine icing sugar with lemon juice; pour over loaf.

Freezes well.

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Filed under "Sweets"/Cakes/Etc, Breads/Muffins/Biscuits, food

Roberta’s Shortbready Pie Crust

I’m an admitted pastry-phobe, even after a very patient friend gave myself and another pastryphobic friend lessons!  That’s why I really like my friend Roberta’s pat-in-pan sweet, cookieish recipe for fruit pies.  I make a sour cherry filling for this from my friend Tovah’s recipe collection.

Pie Crust:

  • 2″ butter (about 1/2 cup to 3/4 cup)
  • 1/4 cup + 1 Tablespoon granulated white sugar
  • 1+1/2 cups all purpose flour
  • 2 teaspoons vanilla

Preheat oven to 350F.

Just mix all of the ingredients together with a fork or a spoon, or even your fingers.  It will be kind of powdery and crumbly.  Reserve about 1/3 of a cup of the crumbs for sprinking on top of the pie.  Press the remaining crumbs into the bottom and sides of a 8″ or 9″ tarte pan (I use one that has a removeable fluted side).  Bake for 10 minutes until very set, but not browned.  Note: if the shell is not going to go back into the oven, bake it until it is golden.

My Sour Cherry Filling, based on Tovah’s recipe:

  • 2 cups sour cherries, pitted and drained
  • 2 Tablespoons cornstarch
  • 1/4 to 1/2 cup sugar (depends on taste)

Mix all ingredients together in saucepan; cook over medium heat until mixture thickens and goes clear (transparent).

Spoon filling into crust.  Sprinkle reserved crumbs over top of filling.  Pop back into 350F oven, and bake for 10 minutes, until crumbs and edges of crust are golden. Let cool completely before cutting.

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Filed under "Sweets"/Cakes/Etc, food