Category: MISC

Cheesecake Factory inspired Pineapple Upside-Down with CARAMEL SAUCE

3 tablespoons maraschino cherry juice

2 2/3 cups all-purpose flour
6 tablespoons cornstarch
1 cup butter, softened, plus 1/2 cup, melted
2 1/4 cups sugar
5 large eggs
2 teaspoons vanilla
2 tablespoons Malibu coconut or pineapple rum
2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups buttermilk
1 1/2 cups firmly packed brown sugar
Two 20-ounce cans pineapple slices in juice, drained well

Cheesecake Factory Pineapple Upside-Down Cheesecake Recipe

• Make the cheesecake filling as directed below.
• Pour batter into the springform pan and slowly drizzle maraschino cherry juice on top; Use a knife to swirl cherry juice into the batter.
• Cook the cheesecake according to the directions outlined in the original recipe.
• Cover and place in the refrigerator to cool for 4 hours so.

• Preheat the oven to 350 degrees Fahrenheit; Spray two 9-inch round cake pans with nonstick cooking spray and cover with flour.
• In a large bowl with an electric mixer, beat the softened butter until creamy. Gradually add sugar and beat until fluffy. Add eggs, 1 at a time, and beat well after each addition. Stir in the vanilla and rum and set aside.
• Combine flour, cornstarch, baking powder, and salt. Add the flour mixture into the egg mixture alternately with the buttermilk.
• Place ¾ cup brown sugar into each pan. Pour ¼ cup melted butter over the brown sugar. Arrange the pineapple slices over the brown sugar.
• Pour equal amounts of batter over the pineapple and bake for about 40-45 minutes. The cakes are done when a toothpick inserted in center of the cakes comes out clean. #Remove cakes from the oven and allow them to cool in the pan for 10 minutes. Invert the cakes onto wire racks to cool completely.

• Place one layer of pineapple upside-down cake on a serving platter.
• Carefully place the cheesecake layer on top of the pineapple upside-down cake and top with the second pineapple upside-down cake layer.
• Cut cheesecake into slices and serve garnished with fresh whipped cream.

Original Cheesecake Factory Cheesecake Ingredients

• Heat the oven to 475 degrees
• Set a large shallow pan or skillet filled with 1/2-inch of water into the oven. The cheesecake pan should be able to fit inside easily.
• In a large bowl, mix the graham crackers, nuts, and cinnamon.
• Slowly pour in the butter. Mix with hands to distribute butter evenly.
• Wrap aluminum foil around the bottom of a greased, 9-inch springform pan (to prevent leakage from the water bath).
• In a large bowl, beat the cream cheese with an electric mixer on low speed.
• Gradually beat in the sugar, eggs, sour cream, flour, vanilla and lemon juice.
• When mixture is blended, pour it into the springform pan.
• Place the cheesecake pan into the water bath in the oven. 

1/2 cup heavy cream
4 tablespoons butter, softened
2 tablespoons light corn syrup
3/4 cup sugar
2+ tablespoons water

• Combine the cream and butter in a small saucepan and bring to a simmer, stirring frequently to prevent scorching. Remove from the heat.
• In a medium saucepan cook the corn syrup over a medium heat until bubbly. Fold in 1/4 cup of the sugar and continue to cook until the edges begin to turn a light amber color. Add in 1/4 cup sugar more and repeat until all the sugar is blended in. Continue cooking until amber color darkens stirring constantly.
• Remove from the heat and carefully fold in the cream mixture.
• Cook over medium heat stirring frequently until caramel is bubbling.
• Serve warm.
• Makes 1 1/2 cups. Refrigerate for up to 2 weeks.
• Microwave20-30 seconds to soften refrigerated caramel before serving.

CREAMED CORN ala FLEMINGS – BEST I’VE EVER HAD!

NOTE: Corn mixture can also be spooned into 4 to 6 individual ramekins, each topped with some of cheeses and baked 5 to 10 minutes.

**Jalapenos work well too.

 

 CREAMED CORN ala FLEMINGS – BEST I’VE EVER HAD!

NOTE: Corn mixture can also be spooned into 4 to 6 individual ramekins, each topped with some of cheeses and baked 5 to 10 minutes.

**Jalapenos work well too.

MEATLOAF  
1 Jumbo egg
1/4 cup heavy cream
1 large slice white bread, crusts removed, and bread torn into 1-inch pieces
8 ounces ground pork, double ground
8 ounces ground beef, double ground
1 medium onion, grated or minced
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon ground allspice
1/8 teaspoon white pepper
1 teaspoon brown sugar
1 1/2 teaspoons table salt
Olive Oil, heavy coat

• Whisk egg and cream together in small bowl. Stir in bread and set aside to soak.
• Blend hamburger & pork, onion, nutmeg, allspice, pepper, brown sugar, and salt smooth and uniform.
• Using fork, mash bread mixture until no large dry bread chunks remain.
• Add mixture to beef mixture and blend until well mixed.
• Form meat loaves.  
• Bake 45-60 minutes. 
• During the last 10-15 minutes prepare the sauce.

SAUCE
1 tablespoon butter
1 tablespoon all-purpose flour
1 1/2 cups chicken broth
1 tablespoon packed brown sugar
1/2 cup heavy cream
2 teaspoons juice from 1 lemon
Table salt and freshly ground black pepper

• Melt butter, add flour and cook, stirring constantly with whisk, until flour is light brown.
• Slowly whisk in broth.
• Add brown sugar and bring to simmer.
• Reduce heat to medium and cook until sauce is reduced to about 1 cup, about 5 minutes.
• Stir in cream and return to simmer.
• Add meatballs back to sauce and simmer, turning occasionally, until heated through, about 5 minutes.
• Stir in lemon juice; season with salt and pepper to taste and serve over noodles.

GROWN UP MAC & CHEESE
12 ounce package pasta
3 tablespoons flour
3 tablespoons butter
2 cups whole milk
1/2 teaspoon sea salt
1 teaspoon Frank’s hot sauce
3/4 cup sharp white cheddar cheese
3 ounces bleu cheese crumbles
1/2 cup finely grated Parmesan cheese

• Preheat oven to 350 degrees.
• Prepare pasta according to package directions. Drain Well.
• Melt butter in a medium saucepan.  Add salt.
• In a small food processor pulse bleu cheese crumbles until fine.  Set aside.
• Add flour and whisk constantly over medium heat until smooth.
• Gradually add milk, whisking constantly.  
• Add hot sauce.  Bring to a slow boil.  Simmer for 5 minutes.
• Remove from heat and whisk in all cheeses, salt and pepper to taste until smooth.
• Mix pasta and cheese mixture together until well blended.
• Scoop into a casserole or ramekins.
• Bake 15-20 minutes.
• Top with chopped chives.

DANISH CUBE STEAK REVISITED
3 ounces bleu cheese crumbles
3/4 cup mayonnaise
1/4 cup minced green onions
6 pork cube steaks
1/2 cup panko crumbs
2 tablespoons butter

• In a small food processor blend together the mayonnaise, bleu cheese crumbles and green onions until smooth.
• Coat steaks on both sides with mayonnaise mixture.
• Dredge through panko crumbs.
• Melt butter in a large skillet over medium heat.
• Add cube steaks and brown on both sides.

CARROT BRAN MUFFINS – MOIST, JUICY and ADDICTIVE! 
Yield: 1 dozen
1-1/2 cups all-purpose flour
1 cup Kelloggs ALL Bran cereal crushed
1/2 cup packed brown sugar
1-1/2 teaspoons pumpkin pie spice
¾ teaspoon ground cinnamon
1-1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
2 eggs
3/4 cup buttermilk
1/2 cup SAFFLOWER oil
3 tablespoons molasses
1-1/2 cups grated carrots
1-1/2 cups GOLDEN raisins

• Preheat oven to 375 °F.
• In a bowl, combine bran cereal and buttermilk. Let stand for about 5 minutes. 
• Combine the eggs, brown sugar, oil and molasses; add to bran mixture.
• Sift together the flour, baking powder, baking soda, sea salt and cinnamon.
• Stir bran mixture into dry ingredients just until moistened. 
• Fold in carrots and raisins.
• Fill greased or paper-lined muffin cups three-fourths full. 
• Bake for 20-25 minutes or until a toothpick inserted near the center comes out clean. 
• Cool for 5 minutes before removing from pan to a wire rack. 
• Serve warm.

Citrus Marinade

Juice of 4 oranges (just over 1 cup)
Juice of 2 limes (about 1/4 cup)
4 cloves garlic, minced
1 teaspoon orange zest
2 teaspoons dried oregano
1 teaspoon cumin seeds
1 tablespoon red wine vinegar
freshly ground pepper
kosher salt

• Combine all ingredients in a large plastic bag. Add pork, seal and refrigerate for several hours, turning bag about every half hour.
• Heat grill, remove pork from marinade and grill until pork is done, being sure not to overcook it.

CARROT BRAN MUFFINS – MOIST, JUICY and ADDICTIVE! 
Yield: 1 dozen
1-1/2 cups all-purpose flour
1 cup Kelloggs ALL Bran cereal crushed
1/2 cup packed brown sugar
1-1/2 teaspoons pumpkin pie spice
¾ teaspoon ground cinnamon
1-1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
2 eggs
3/4 cup buttermilk
1/2 cup SAFFLOWER oil
3 tablespoons molasses
1-1/2 cups grated carrots
1-1/2 cups GOLDEN raisins