December 2014 Archives - Annette's Sweet Treats

Lemony White Chocolate Cheesecake

December 30, 2014 Leave a Comment

Lemony White Chocolate Cheesecake

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at

www.tasteofhome.com

Although it takes some time to prepare this eye-catching cheesecake, the combination of tangy lemon and rich white chocolate is hard to beat. It’s always a hit!

Marlene Schollenberger Bloomington, Indiana

Lemony White Chocolate Cheesecake Recipe

Lemony White Chocolate Cheesecake

1 ¼ cup flour

2 Tbsp. confectioners’ sugar

1 tsp. grated lemon peel

½ cup cold butter, cubed

Filling: 4 packages (8 oz. each) cream cheese, softened

1 ¼ cups sugar

10 oz. white baking chocolate, melted and cooled

2 Tbsp. flour

2 Tbsp. heavy whipping cream

2 Tbsp. lemon juice

2 tsp. grated lemon peel

2 tsp. vanilla extract

4 eggs, lightly beaten

White chocolate curls and lemon peel strips, optional

Preheat oven to 325 F. Place in a 9 inch springform pan on a double thickness of heavy-duty foil (about 18 inch square). Securely warp foil around pan; set aside.

In a small bowl, combine the flour, confectioners’ sugar and peel; cut in butter until crumbly. Press onto the bottom and 1 inch up the sides of prepared pan. Place on a baking sheet. Bake 25-30 minutes or until golden brown. Cool on wire rack.

In a large bowl, beat cream cheese and sugar until smooth. Beat in white chocolate, flour, cream, lemon juice, lemon peel and vanilla. Add eggs; beat on low speed just until combined. Pour into crust.

Place pan in a large baking pan; add 1 inch of hot water to large pan. Bake 65-85 minutes or until center is just set and top appears dull.

Remove pan from water bath. Cool on wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour. Refrigerate overnight. Remove sides of pan. Garnish with white chocolate and lemon peel if desired. 12 servings

(Recipe for Lemony White Chocolate Cheesecake was in www.tasteofhome.com, 2014)

Filed Under: Cake Recipes Tagged With: cold butter, confectioners' sugar, cream cheese, Eggs, grated lemon peel, heavy whipping cream, white baking chocolate

Escarole Soup

December 29, 2014 Leave a Comment

Escarole Soup

The Everything Soup Cookbook, this book has 300 mouthwatering recipes. There is soup for everything…such as Curried Chicken, Lemon Chicken and Okra, Italian Minestrone Cola, Pumpkin, Rice and Egg. I’ve picked out for you to try…

Escarole Soup Recipe

Escarole Soup

1 head escarole

1 large onion

1 ½ cups diced celery

3-4 cloves garlic

8 cups basic vegetable stock (I use Kitchen Basics because it has LOW SODIUM)

2 bay leaves

2 Tbsp. olive oil

1 tsp. oregano

Salt and pepper

Parmesan cheese, grated (optional)

Tear the escarole into small pieces. Dice the onion and celery. Mince the garlic.

In a soup pot, begin warming the broth, alone with the bay leaves.

In a large saucepan, heat the oil, add the onion, garlic, celery and oregano, sauté for about 4 minutes (I would sauté until the celery is cooked) on low heat. Add the escarole, stirring constantly, until it wilts. Transfer this mixture to a soup pot. Simmer gently for about 30 minutes. Remove the bay leaves.

Season with salt and pepper to taste.

(Recipe for Escarole Soup, was in The Everything Soup Cookbook, 2002, 2014)

Filed Under: Savory Tagged With: diced onion, dried oregano, escarole, garlic cloves, Kitchen Basic

Calzone Pinwheels

December 27, 2014 Leave a Comment

Calzone Pinwheels

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at

www.tasteofhome.com

Once you try these mini-sized calzones, you may never go back to the large ones. Not only do these pretty bites take advantage of convenient refrigerator crescent rolls, but they can be made ahead and popped in the oven right before company arrives. No one can eat just one and people love the cheesy, fresh taste!

Lisa Smith Bryan, Ohio

Calzone Pinwheels Recipe

Calzone Pinwheels

½ cup ricotta cheese

1 tsp. Italian seasoning

¼ tsp. salt

½ cup shredded part-skim mozzarella cheese

½ cup diced pepperoni

¼ cup grated Parmesan cheese

¼ cup chopped fresh mushrooms

¼ cup finely chopped green pepper

2 Tbsp. finely chopped onion

1 package (8 oz.) refrigerated crescent rolls

1 jar (14 oz.) pizza sauce, warmed

In a small bowl, combine the ricotta, Italian seasoning and salt. Stir in the mozzarella cheese, pepperoni, Parmesan cheese, mushrooms, green pepper and onion. Separate crescent dough into four rectangles; seal perforations.

Spread cheese mixture over each rectangle to within ¼ inch pf edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal. Cut each into four slices.

Place cut side down on greased baking sheets. Bake at 375 F. for 10-15 minutes or until golden brown. Serve warm with pizza sauce. Refrigerate leftovers. 16 appetizers

(Recipe for Calzone Pinwheels was in www.tasteofhome.com, 2014)

Filed Under: Savory Tagged With: chopped green pepper, diced pepperoni, dried Italian seasoning, fresh mushrooms, Parmesan cheese, refrigerated crescent rolls, ricotta cheese, shredded part-skim mozzarella cheese

Tart Cranberry Butter

December 23, 2014 Leave a Comment

Tart Cranberry Butter

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at

www.tasteofhome.com

One of my favorite toppings for toast is this tart spread. It’s also great spooned over poultry…and ice cream! I’ve given jars as gifts and have always gotten positive comments.

Carol Studebaker Gladstone, Missouri

Tart Cranberry Butter Recipe

Tart Cranberry Butter

10 cups fresh or frozen cranberries

2/3 cup apple juice

½ to ¾ cup sugar

1 cup maple syrup

½ cup honey

½ tsp. cinnamon

In a saucepan over medium heat, bring the cranberries, apple juice, and sugar to a boil. Cook 10 – 15 minutes or until all berries have popped, stirring occasionally. Remove from heat; cool slightly. Process in batches in a blender or food processor until smooth.

Return cranberry mixture to the saucepan; add remaining ingredients. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, 10 minutes or until thickened, stirring occasionally. Cover and chill 8 hours or overnight. Store in an airtight container in the refrigerator up to 1 week or freeze up to 3 months. 5 cups

(Recipe for Tart Cranberry Butter was in www.tasteofhome.com, 2014)

Filed Under: No-Bake Recipes Tagged With: apple juice, fresh cranberries, maple syrup

Holiday Salsa

December 22, 2014 Leave a Comment

Holiday Salsa

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at

www.tasteofhome.com

You know it’s an amazing salsa when your guest hover around the serving bowl ‘til it’s scraped clean! This boasts fresh cilantro, cranberries and just a hint of heat.

Shelly Pattison Lubbock, Texas

Holiday Salsa Recipe

Holiday Salsa

1 package (12 oz.) fresh or frozen cranberries

1 cup sugar

6 green onions, chopped

½ cup fresh cilantro leaves, chopped

1 jalapeno pepper, seeded and finely chopped

1 package (8 oz.) cream cheese, softened

Assorted crackers or tortilla chips

Place cranberries and sugar in a food processor; cover and pulse until coarsely chopped. Transfer to a small bowl. Stir in the onions, cilantro and pepper. Cover and refrigerate for several hours or overnight.

To serve, place cream cheese on a serving place. Drain salsa and spoon over cream cheese. Serve with crackers or chips. 12 servings

(Recipe for Holiday Salsa was in www.tasteofhome.com, 2014)

Filed Under: No-Bake Recipes Tagged With: chopped green onion, cream cheese, fresh cilantro, fresh cranberries, jalapeno pepper

Herb-Crusted Prime Rib

December 20, 2014 Leave a Comment

Herb-Crusted Prime Rib

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at

www.tasteofhome.com

Prime rib always makes an impression on a holiday dinner table. But it’s actually easy to prepare. This roast is wonderfully flavored with lots of fresh herbs.

Jennifer Dennis Alhambra, California

Herb-Crusted Prime Rib Recipe

Herb-Crusted Prime Rib

1 large shallot, coarsely chopped

6 garlic cloves, quartered

3 Tbsp. minced fresh rosemary or 1 Tbsp. dried rosemary

2 Tbsp. minced fresh oregano or 2 tsp. dried oregano

2 Tbsp. minced fresh thyme or 2 tsp. dried thyme

2 Tbsp. minced fresh sage or 2 tsp. rubbed sage

2 Tbsp. olive oil

3 tsp. pepper

1 tsp. salt

1 bone-in beef rib roast (4 lbs.)

Sauce: 1 ½ cups reduced-sodium beef broth

1 cup dry red wine or additional reduced-sodium beef broth

1 tsp. butter

½ tsp. salt

Preheat oven to 350 F. Place the first six ingredients in a food processor; cover and pulse until finely chopped. Add oil, pepper and salt; cover and process until blended. Rub over roast. Place on a rack in a large roasting pan.

Bake, uncovered for 1 ¾ to 2 ¼ hours or until meat reaches desired doneness (for medium-rare thermometer should read 145 F; medium, 160 F.; well-done, 170 F.)

Remove roast to a serving platter and keep warm; let stand 15 minutes before slicing.

Meanwhile, in a small saucepan, bring broth and wine to a boil; cook until liquid is reduced to 1 cup. Remove from heat; stir in butter and salt. Slice roast; serve with sauce. 8 serving

(Recipe for Herb-Crusted Prime Rib was in www.tasteofhome.com, 2014)

Filed Under: Savory Tagged With: bone-in beef rib roast, fresh oregano, fresh rosemary, fresh sage, fresh thyme, garlic cloves, reduced-sodium beef broth, shallot

Gingerbread Cheesecake

December 18, 2014 Leave a Comment

Gingerbread Cheesecake

This recipe for Gingerbread Cheesecake came from the “cooking club” magazine. It’s the perfect cheesecake for this time of year. Anytime in the month of December, I think, would be fine.

Gingerbread Cheesecake Recipe

Gingerbread Cheesecake

Crust:          2 cups finely ground gingersnaps

6 Tbsp. unsalted butter, melted

2 Tbsp. sugar

Filling:        4 (8 oz. each) pkg. cream cheese, softened

½ cup packed light brown sugar

½ cup sugar

4 eggs

½ cup sour cream

½ cup molasses

2 tsp. ground ginger

1 tsp. ground cinnamon

½ tsp. ground cloves

Topping:         1 cup whipping cream

½ cup powdered sugar

1 Tbsp. rum, if desired

Heat oven to 300 F. Line outside of 9 inch springform pan with heavy-duty foil. Combine crust ingredients in medium bowl. Press onto bottom and halfway up sides of pan. Refrigerate 30 minutes or until chilled.

Pulse cream cheese, brown sugar and ½ cup sugar in food processor 30 seconds or until smooth and creamy. Add eggs, one at a time, pulsing after each addition. Add all remaining filling ingredients; pulse to combine. Pour into crust.

Place pan in large baking pan. Add enough hot water to baking pan to come halfway up sides of springform pan. Bake 1 hour 15 minutes to 1 hour 25 minutes or until edges are puffed and top is dry to the touch. Center should move slightly when pan is tapped but should not ripple as if liquid. Remove cake from water bath; remove foil. Cool on wire rack 1 hour. Refrigerate, uncovered, overnight.

Beat whipping cream and powdered sugar in large bowl at medium-high speed until soft peaks form. Beat in rum until firm but not stiff peaks form. Spread over top of cake. Sprinkle with finely ground gingersnaps or ground cinnamon or nutmeg, if desired.

(Recipe for Gingerbread Cheesecake was in cooking club magazine, winter 2014)

Filed Under: Cake Recipes Tagged With: cinnamon, cloves, cream cheese, Eggs, ginger, ground gingersnaps, heavy whipping cream, light brown sugar, molasses, rum, sour cream

Spicy Cranberry Pork Tenderloin

December 17, 2014 Leave a Comment

Spicy Cranberry Pork Tenderloin

I found this recipe for, Spicy Cranberry Pork Tenderloin, in one of the many magazines I get. I hope you will try it.

Spicy Cranberry Pork Tenderloin Recipe

Spicy Cranberry Pork Tenderloin

2 pork tenderloins, about 1 lb. each

2 limes

1 tsp. kosher salt

½ tsp. black pepper

1 tsp. vegetable oil

12 oz. cranberries

2/3 cup packed light brown sugar

1 jalapeno, seeded and finely chopped

Preheat oven to 400 F. Finely grate zest from both limes and juice the limes, too. Set the lime juice aside. Mix half the lime zest with salt and pepper in a small bowl, set aside. Brush tenderloins with oil and place in nonstick roasting pan, fat side up. Roast for 8 minutes, flip and top with lime zest mixture. Continue roasting until internal temperature of pork measures between 145 F. (medium rare) and 160 F. (medium), about 20-35 minutes.

In medium saucepan, mix 1 cup water with cranberries, brown sugar, jalapeno, lime juice and remaining lime zest. Bring to a boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until berries burst and juice thicken, about 5 minutes. Set aside.

Transfer pork to carving board and let rest 3-5 minutes. Add cranberries sauce to roasting pan and bring to a boil over medium heat, scraping up any browned bits in the pan with a wooden spoon. Remove from heat, carve pork and serve sauce.

(Recipe for Spicy Cranberry Pork Tenderloin, 2014)

Filed Under: Savory Tagged With: cranberries, jalapeno, light brown sugar, limes, pork tenderloins

Cranberry Gingerbread Muffins

December 14, 2014 Leave a Comment

Cranberry Gingerbread Muffins

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at

www.tasteofhome.com

This wonderful treat can be served as a breakfast or brunch bread. The spices and cranberries really put people in the holiday spirit!

Lisa Varner Charleston, South Carolina

Cranberry Gingerbread Muffins Recipe

Cranberry Gingerbread Muffins

2 ¼ cups flour

½ cup packed brown sugar

2 tsp. ground ginger

1 tsp. baking powder

1 tsp. ground cinnamon

¾ tsp. salt

½ tsp. baking soda

1 egg

¾ cup water

½ cup fat-free plain yogurt

1/3 cup molasses

¼ cup canola oil

1 cup fresh or frozen cranberries, coarsely chopped

In a large bowl, combine the first seven ingredients. In a small bowl, combine the egg, water, yogurt, molasses and oil. Stir into dry ingredients just until moistened. Fold in cranberries.

Coat muffin cups with cooking spray or use paper liners; fill ¾ full with batter. Bake at 350 F. for 18-22 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. 1 dozen

(Recipe for Cranberry Gingerbread Muffins was in www.tasteofhome.com, 2014)

Filed Under: Muffin Recipes Tagged With: fat-free yogurt, fresh cranberries, ground ginger, molasses, packed brown sugar

Lemony White Chocolate Cheesecake

Escarole Soup

Calzone Pinwheels

Tart Cranberry Butter

Holiday Salsa

Herb-Crusted Prime Rib

Gingerbread Cheesecake

Spicy Cranberry Pork Tenderloin

Cranberry Gingerbread Muffins

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