Strawberry Crush

Ingredients

4 cups strawberries, hulled and cut in half
1 cup ice cubes
1/4 cup whole unblanched almonds
1/4 cup sugar
3 tablespoons milk
2 tablespoons almond-flavored liqueur, such as Amaretto
2 teaspoons slivered unblanched almonds, for garnish

Method

  1. Place strawberries in an airtight container or plastic bag and leave in the freezer for 1-1/2 hours.
  2. Remove strawberries from freezer. Place half of the frozen strawberries in the jar of a blender. Add ice, whole almonds, sugar, milk, and liqueur and as many more strawberries as will fit. Blend until there is enough room to add more strawberries.
  3. Add remaining strawberries and blend until smooth and spoonable. Divide among 4 serving dishes. Garnish with slivered almonds and serve immediately.

Makes 4 servings.

Source: Martha Stewart Living

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B52 Cheesecake

Ingredients

Crust

1-1/2 cups crushed chocolate wafers or graham crackers
2 Tbsp butter or margarine, melted

Filling

1 cup granulated sugar
3 (8 oz) packs cream cheese, softened
1 cup sour cream
2 tsp pure vanilla extract
3 eggs, room temp
2 Tbsp Kahlua
2 Tbsp Bailey’s Irish Cream
2 Tbsp Grand Marnier

Topping

4 cups whipping cream
1 cup icing sugar
1 to 2 oz semisweet chocolate, melted

Method

Crust

  1. Preheat oven to 350˚F.
  2. Combine wafer crumbs with butter. Press firmly into bottom of 9″ springform pan.
  3. Bake 5 mins to set crust.

Filling

  1. In the bowl of a stand mixer, beat cream cheese and sugar on medium speed until well-blended.
  2. Add sour cream and vanilla, mix well.
  3. One at a time, add eggs, beating on low speed until blended.
  4. Separate batter equally into 3 bowls. Flavour each with a liqueur. In layers, spread each part over crust in this order: Kahlua, Bailey’s and Grand Marnier.
  5. Bake 60 to 70 mins, until centre is almost set.
  6. Turn oven off, open oven door slightly. Leave cheesecake in oven 1 hr.
  7. Remove cake from oven; cool completely. Refrigerate minimum 4 hrs or overnight.

Topping

  1. In a mixing bowl, whip cream and icing sugar starting slowly and building speed until fluffy.
  2. Fill a piping bag with the whipped cream fitted with a round 1A tip. Decorate top of cheesecake with small dollops.
  3. Drizzle melted chocolate over top.

Makes 10 to 12 servings.

Source: ciao!

Raspberry Meringue Trifles

Ingredients

Meringue

4 egg whites
1/4 tsp cream of tartar
1 cup sugar
1/2 tsp vanilla extract

Custard

1 cup sugar
1/4 cup all-purpose flour
dash salt
3 cups 2% milk
4 egg yolks
1-2 tsp raspberry or vanilla extract
1-1/2 to 2 cups fresh raspberries

Topping

2 cups whipped cream
chocolate garnish (optional)
mint leaves

Method

  1. In a large bowl, beat egg whites and cream of tartar until soft peaks form.
  2. Gradually add sugar. Continue beating until stiff, glossy peaks form.
  3. Beat in vanilla. Spoon mixture onto foil-lined baking sheet. Spread evenly over pan. Bake at 250°F (120°C) for 2 hours. Remove from oven and let cool.
  4. To make custard, in a medium-size saucepan, combine sugar, flour and salt. Add milk and egg yolks and whisk to combine. Place over medium heat, stirring constantly until mixture comes to a boil and thickens.
  5. Remove from heat. Stir in raspberry or vanilla extract. Cover top with plastic wrap. Cool in refrigerator.
  6. Break meringue into small pieces, about 1/2-inch in size.
  7. Spoon 2 tbsp of custard into each dessert cup or glass. Sprinkle each with some of the meringue pieces, followed by some fresh raspberries. Repeat layers. Top each dessert with whipped cream, raspberries and a mint leaf.

Makes 8 to 10 servings.

Source: Manitoba Egg Farmers

Rhubarb Raspberry Crisp

Ingredients

1-1/2 pounds rhubarb, cut into 1-inch pieces (about 4 cups)
2/3 cup granulated sugar
zest and juice of 1 orange
1 cup all-purpose flour
1/2 cup dark brown sugar
1/2 teaspoon cinnamon
8 tablespoons ( 1 stick) cold unsalted butter, cut into small pieces
1/2 cup rolled oats
1/4 cup hazelnuts, skinned, toasted, and chopped (optional)
1/2 pint fresh raspberries

Method

  1. Heat oven to 350°F.
  2. Combine rhubarb, granulated sugar, and orange zest and juice in a large bowl. Stir to combine.
  3. In another bowl, combine flour, brown sugar, and cinnamon. Rub butter into flour mixture with your fingers until it is well incorporated and large crumbs form.
  4. Add oats and nuts and combine.
  5. Turn rhubarb into a 1-1/2-quart baking dish, scatter raspberries evenly over surface, and cover with crumb topping. Bake until topping is brown and crisp and juices are bubbling, about 45 minutes.
  6. Let cool slightly before serving.

Makes 4 servings.

Source: Martha Stewart Living

Apple Pie with Cheddar Crust

Ingredients

7 ounces whole-wheat pastry flour (about 1-3/4 cups)
1/2 teaspoon salt, divided
3 ounces sharp white cheddar cheese, shredded (about 3/4 cup)
1/3 cup plus 1 tablespoon canola oil
1/3 cup 2% reduced-fat milk
2 pounds Honeycrisp apples, peeled, cored, and thinly sliced
2 tablespoons cider vinegar
1/2 cup granulated sugar
1-1/2 tablespoons cornstarch
1 teaspoon ground cinnamon
1 large egg yolk, lightly beaten
1 tablespoon turbinado sugar

Method

  1. Weigh or lightly spoon pastry flour into dry measuring cups; level with a knife. Combine pastry flour, 1/4 teaspoon salt, and cheese in a large bowl, stirring well to combine.
  2. Add oil and milk. Stir until a moist dough forms. Divide dough in half and press each half into a 4-inch disk. Wrap dough in plastic wrap. Refrigerate 30 minutes.
  3. Preheat oven to 400°F.
  4. Combine apples and vinegar in a large bowl. Toss well to coat.
  5. Combine granulated sugar, cornstarch, cinnamon, and 1/4 teaspoon salt, stirring until well combined.
  6. Pour sugar mixture over apple mixture. Toss well to coat. Set aside.
  7. Remove dough from refrigerator. Roll 1 dough piece between plastic wrap into a 10-1/2-inch circle.
  8. Remove top piece of plastic wrap. Fit dough, plastic wrap side up, into a 9-inch pie plate. Remove remaining plastic wrap.
  9. Spoon apple mixture into dough. Roll remaining doughpiece between plastic wrap into an 11-1/2-inch circle.
  10. Remove top piece of plastic wrap and top pie with dough, plastic wrap side up. Remove remaining plastic wrap. Press edges of dough together, fold edges under, and flute.
  11. Cut slits in top of dough to allow steam to escape.
  12. Carefully brush egg yolk over dough and sprinkle with turbinado sugar. Bake at 400°F for 10 minutes.
  13. Reduce oven temperature to 350°F (do not remove pie from oven). Bake at 350°F for 50 minutes or until crust is browned and filling is bubbly.
  14. Cool on a wire rack 1 hour before slicing into wedges.

Makes 10 servings.

Source: Everyday Whole Grain