Category: DESSERTS

RUSTIC APPLE DUMPLINGS with MOCHA CARAMEL SAUCE

I made a less than appetizing dinner the other night trying to clean out the refrigerator and while hubby was as diplomatic as possible, I felt bad. He has always been a wonderful guinea pig. So I had 2 apples and a can of refrigerator biscuits that all still needed to be used. Here is what I made:


RUSTIC APPLE DUMPLINGS with MOCHA CARAMEL SAUCE

I peeled, cored and chopped the apples. Next time I’ll add rum soaked raisins.
Then I sprinkled them with cinnamon and sugar and tossed them well.

I flattened each of the biscuits with a little additional flour.
Topped 5 of them with the apple mixture.

Then draped the apple mixture with another flattened biscuit.
I brushed each one with butter, sprinkled with a little cinnamon sugar and baked 10-12 minutes.

After they were baked I topped them with Mocha Caramel sauce and voile’ my family loved me again. Next time I will also add a creme chantilly sauce.

CREME CHANTILLY SAUCE
1 cup whipping cream
1 tablespoon apple brandy 
1 1/2 to 3 teaspoons sugar

  • Beat cream in medium sized chilled bowl with chilled beaters until soft peaks form.
  • Ad brandy and sugar to taste, beating until stiff peaks form. DO NOT OVER BEAT!
  • Refrigerate until ready to serve.

MOCHA CARAMEL SAUCE

1/2 cup heavy cream
4 tablespoons butter, softened
2 tablespoons light corn syrup
3/4 cup sugar
1/4 cup milk chocolate chips

  • 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.
  • Toss in the milk chocolate chips and blend until smooth.
  • Serve warm.

MAGIC MARSHMALLOW CRESCENT PUFFS with a TWIST

The original recipe that won the Pillsbury Grand Prize Winner of $25,000 in 1969 seems to be surfacing everywhere lately. I have finally decided to give it a try by adding my own signature twist.
This recipe was the Pillsbury Grand Prize Winner of $25,000 in 1969 for a very good reason, it really is magical. The cinnamon-sugar marshmallows melt away during the baking, leaving an ooey-gooey caramel center behind. And while they are delicious warm from the oven I defy anyone seeing a baked one for the first time to identify the inigredients that made the whole or to resist even a cold one especially now that they leave an ooey gooey caramel chocolate center behind. The BIG trick is making sure that the marshmallow is wrapped really well inside and sealed tight.

1/4 cup sugar

1 teaspoon cinnamon
2-8 ounce cans Pillsbury Refrigerated Quick Crescent Dinner Rolls
16 large marshmallows
1/4 cup butter, melted
1/4 cup chopped nuts
16 cherry HERSHEY’S KISSES*
crushed walnuts, optional
  • Combine sugar with cinnamon.
  • Separate crescent dough into 16 triangles.
  • Push a cherry Kiss into the center of each marshmallow
  • Dip marshmallow in melted butter and then roll in cinnamon-sugar mixture.
  • Wrap a dough triangle around each marshmallow, completely covering marshmallow and squeezing edges of dough tightly to seal.
  • Dip in melted butter and place in regular sized muffin cups.
  • Roll in crushed walnuts.
  • Repeat with remaining marshmallows.
  • Place pan on foil or on a cookie sheet during baking to guard against spill-overs in the oven.
  • Bake puffs at 375 degrees for 10 – 14 minutes until golden brown.
  • Wait a minute or two, then remove from pans and drizzle with glaze and sprinkle with chopped nuts if desired.

GLAZE PREP

1/2 cup powdered sugar
1/2 teaspoon vanilla
2-3 teaspoons milk
  • combine powdered sugar, vanilla and milk, and mix well.
  • drizzle
*Also good with other flavor HERSHEY kisses.

MEATBALL STEW & PARMESAN ONION WEDGES

MEATBALL STEW
1/2 cup white wine
2 tablespoons balsamic vinegar
1 tub KNORR beef gel
3 1/2 cups hot water
1/4 cup WONDRA flour
1 pound small red tomatoes cut into bite size pieces
3 ribs celery, sliced thin
2 cups baby carrots sliced in half lengthwise
1 package frozen pearl onions (thawed)**
1 tablespoon Avocado oil
12 oz. package frozen meatballs
1 package McCormick Au Jus
Himalayan pink salt and Garlic pepper to taste

  • Whisk together the hot water, gel tub, vinegar, Au Jus seasoning and white wine until well blended.
  • Add flour and whisk until lump free and set aside.
  • Heat oil in dutch oven over medium-high heat.
  • Add celery, potatoes, carrots and onions, sauteing until slightly softened (about 8-10 minutes).
  • Add broth mixture and bring to a boil. Reduce heat and simmer 10 minutes. 
  • Add meatballs and simmer 15 minutes or until meatballs are heated through.  Broth will thicken as it simmers.

**While the pearl onions look good, I prefer to make this recipe with sweet Maui onions.

PARMESAN ONION WEDGES
2 cups biscuit/baking mix
2/3 cup WHOLE milk
1/2 cup Parmesan cheese
1 small onion, minced
1/2 mayonnaise**
1 teaspoon salad seasoning

  • Preheat oven to 400°.
  • In a small bowl stir biscuit mix and milk together just until moistened.
  • Turn onto a floured surface and knead a few times.
  • Roll out to a 11-12 inch circle and transfer to a pizza pan.
  • Combine the cheese, mayonnaise, onion and salad seasoning. Spread on top of dough.
  • Bake 15-20 minutes or until golden.
  • Serve war.
  • Refrigerate leftovers.

BOSTON BAKED BEANS, CHUCK WAGON BEAN DINNER and BEER BREAD OR CHEDDAR CHEESE BISCUITS

Not too long ago I researched Navy beans for my Navy Bean & Ham soup. During that research I also found that navy beans, named that for the bean of choice of the U.S. Navy, are the main bean used in Boston Baked Beans. I have been making my BBQ Bean dinner for years using canned BUSH beans, but decided it was time to make true Boston Baked Beans my way. I found that most versions used salt pork, but I like the bacon too so I chose to use both. You could substitute if your prefer though. I also eliminated all mustard due to an allergy, but also because I prefer the sweeter version.

Here are my versions:

BOSTON BAKED BEAN DINNER
2 pounds ground beef
1/2 pound bacon, cooked and crumbled
1/2 pound salt pork, cubed & browned
2 large Vidalia or Maui onion, chopped small
4 tablespoons liquid smoke
1 cup ketchup
1 cup molasses
3 cups packed brown sugar
1 1/2 cup vinegar
1 pound navy beans

  • Soak beans overnight.
  • Brown hamburger, drain and layer into the bottom of your slow cooker.
  • Cube and brown the salt pork. Add to slow cooker.
  • Fry bacon until crisp. Crumble bacon into pieces. Add to slow cooker.
  • Chop onion into small pieces and scatter over the meat.
  • Add the beans to the slow cooker.
  • Scatter the brown sugar over top evenly.
  • Stir together the molasses, ketchup, vinegar, liquid smoke and Worcestershire sauce. Pour evenly over everything in the slow cooker slow cooker.
  • Cook on low for 4-6 hours.
  • Serve with Beer Bread or Cheddar Cheese Biscuits.
  • Great dish for a church pot luck.

CHUCK WAGON BEAN DINNER aka POTLUCK VERSION
2 pounds ground beef
1/2 pound bacon
1 large onion, chopped small
2 tablespoon liquid smoke
1 cup ketchup
3 cups packed brown sugar
1/2 cup vinegar
4 large cans Bush maple flavored baked beans

  • Brown hamburger and then drain. 
  •  Fry bacon until crisp. Crumble bacon into pieces. 
  • Add to the remaining ingredients in slow cooker. 
  • Cook on low for 5-7 hours. 
  • Serve with beer bread or cheddar cheese biscuits. 
  • Great dish for a church pot luck.

OLD FASHIONED BOSTON BAKED BEANS
1 pound Navy beans, washed and sorted
1/2 pound salt pork, diced small
1 medium Vidalia onion, chopped
1/4 cup ketchup
1 cup packed brown sugar
1/4 cup apple cider vinegar
1/8 cup PURE maple syrup
1/4 cup molasses

  • Dice salt pork and layer on bottom of slow cooker.
  • Chop onion and scatter over salt pork pieces.
  • Wash and sort beans.
  • Place beans in slow cooker on top of salt pork.
  • Cover with 5 cups water.
  • Cook on low overnight for 12 hours.
  • Drain beans, reserving liquid.
  • Return beans to slow cooker.
  • Add vinegar, ketchup, brown sugar, maple syrup and molasses and blend well.
  • Add in 1/2 cup of bean water as desired for consistency.
  • Heat through for an hour or so.
This is sooooooooooooo simple, but don’t tell the family. They’ll think you worked all day on fresh baked bread.
BEER BREAD

3 1/2 cups self-rising flour
2 Tablespoons sugar
1 teaspoon sea salt
12 oz. beer (Budweiser works well)
1 stick butter, melted

  • Mix flour, sugar, salt and beer together. 
  • Add a couple of ounces of the butter. 
  • Knead together uniformly, but do not over work. 
  • Form into a well greased loaf pan. 
  • Pour remaining butter over top of loaf. 
  • Bake for 1 hour. 
  • Serve hot with soup.

CHEDDAR CHEESE BREAD or BISCUITS

2 1/2 cups Bisquick
1 cup shredded cheddar cheese
2 teaspoons poppy, celery OR caraway seeds (Your Choice)
1 egg
1 cup milk

Combine Bisquick and seeds and mix well. Add cheese and mix again. Whisk egg and milk together. Gradually add egg mixture to Bisquick mixture and mix until well blended. Spoon into a well grease loaf pan and bake 35-40 minutes at 350 degrees. If making biscuits either spoon drop onto a well greased cookie sheet or use a mini-muffin pan.

KITCHEN UTENSILS ~ COOKING TOOLS OR GADGETS?

Kitchen utensils and/or gadgets is one of those subjective topics.  Each and every cook has “their” set of indispensable kitchen tools.  Let’s face it, they are tools, but in our case they are fun tools and everyone’s idea of fun is a bit different.  I’m going to give you my idea of “essential” tools, but you’ll have to develop your own list based on your own experience, perceptions and expectations.  I have been known to use many “tools” for other than their intended use with great results.  I’m a little like MacGyver in the kitchen ~ whatever works to get the job done is fine by me.   To me, gadgets are dust collectors though many other people may use their gadgets with great success.
  1. Cutting Boards ~ I have several and always use a fresh one when changing from meat to vegetable.
  2. Mortar & Pestle ~ Mortars and pestles were traditionally used in pharmacies to crush various ingredients.  Mortars are also used in cooking to prepare ingredients like grinding herbs into finer powders.
  3. Salad Spinner ~ I like my salads dry and love a good salad spinner from OXO.
  4. Juicer ~ I use a small manual juicer that works great.
  5. Colanders ~ I have 3 sizes of stainless steel colanders- small, medium and large and love having the choice!
  6. Kitchen timer ~ I’ve tried them all, but prefer my Pampered chef electronic one.  It’s the only one I seem to be able to hear all over the house.
  7. A couple of nice pairs of tongs.  I like my Williams Sonoma tongs with the locking hinge.
  8. A selection of slotted spoons in various sizes.
  9. A selection of non-slotted spoons in various aizes.
  10. A selection of flexible spatulas in various sizes.  As I replace them I select a silicone heat resistant version of what I previously had.
  11. A selection of pancake turner style spatulas.
  12. A selection of ladles in various sizes.
  13. Potato Masher.
  14. Vegetable Peeler.
  15. A good whisk and a couple of Pampered chef mini-whisks.
  16. Meat Thermometer.
  17. Candy Thermometer.
  18. Pampered chef pan scrappers.
  19. A rolling pin.
  20. Biscuit cutters.
  21. 2 sizes of hand held graters and a smaller rasp style for herb and spices.
  22. Garlic Press.
  23. Pastry Brush.
  24. Pastry Cutter/Blender.
  25. At least one set of stainless steel measuring cups.
  26. At least 2 sets of stainless steel measuring spoons.
  27. Several sizes (2, 4, 8 cup) glass measuring cups.
  28. 3 sizes sieves.
  29. Several silicone “wooden” spoons.
  30. Turkey baster.
  31. Pastry Bag and tips.
  32. Cookie Spatula.
  33. Pizza cutter.
  34. Vegetable/Steamer insert.
  35. And just for Martha K, good quality sharp knives which we will look at next week. 🙂

BLACK FOREST CUPS
1 sheet puff pastry
1 can Comstock cherries
2 tablespoons Rum
2 tablespoons sugar
1/2-1 teaspoon cinnamon
2/3 cup milk chocolate chips
3-4 tablespoons butter

  • Thaw pastry sheet for 40 minutes. 
  • Pre-heat oven to 400 degrees. 
  • Combine sugar and cinnamon. 
  • Unfold pastry sheet onto lightly floured surface. 
  • Top with floured sheet of wax paper and roll slightly larger. 
  • Cut into 12-3 inch squares. 
  • Press 1 piece into each muffin cup. 
  • Sprinkle with cinnamon sugar. 
  • In the microwave melt the butter and chocolate together – stir well. 
  • Place a spoonful of chocolate mixture in the center of each one, reserving enough for drizzle. 
  • Mix together the Comstock cherries and rum. 
  • Divide cherry mix in the center of each. 
  • Bake 12 minutes or until golden. 
  • Drizzle with remaining chocolate mixture. 
  • Cool in pan on wire rack for 10 minutes. 
  • Remove from pan and cool another 10 minutes.

KNIVES & CHOCOLATE CHIP OATMEAL RAISIN PEANUT BUTTER COOKIES aka KITCHEN SINK COOKIES

Knives are another of those subjective items.  Especially with knives it is extremely important to go for what feels good and is easy for you to use.  I have some Cutco knives that I love, but can’t afford (mine were a gift) to add on to as a set.  I also have some of the older Pampered Chef knives that I love, but their newer ones are just not the same quality. I have a couple from the restaurant that my dad and grandfather ran when I was a baby and I also have some old Wilkinson knives from my maternal grandmother that I love!  I have a lot of knives, like cutting boards I use a clean one with the change in food and use.
I prefer a French, German or Brazilian made knife, but that too is a personal preference.
I think that there are a few essentials that will get you by in any kitchen:
  • SANTOKU – I like this over a traditional chef’s knife because it is a bit shorter with a thinner and broader blade. The indentations on the side make it easier to cut through food by creating air pockets that reduce the friction to make for a smoother cut.
  • UTILITY –  this knife will become your best friend – it’s the ALL PURPOSE knife that does everything that the specialty knives don’t.
  • PARING – great for coring, peeling and trimming vegetables especially.  I have several of these. 
  • CLEAVER – This one doesn’t get used much, but is essential if you need to cut through bones.
  • BONING – The long, narrow, thin blade of this knife works to get into tight places when you’re trimming fat and tendons away.
  • BREAD – scalloped teeth of a serrated edge is great for cutting through bread and softer foods. 
  • SLICER – a long thin bladed knife that is ideal for slicing roast beef.
  • POULTRY SHEARS – these are essential if you want to cut up your own chickens.  Many times I can save a ton of money by buying the whole bird and cutting it apart myself for fried chicken.
  • MANDOLINE – okay I know it really isn’t a knife, but it has a sharp metal edge so I include it in this category.  Don’t skimp on this, get a good quality.
I recommend that you keep your knives sharpened.  A good quality sharpener is as easy to use as your most comfortable knife.

CHOCOLATE CHIP OATMEAL RAISIN PEANUT BUTTER COOKIES aka KITCHEN SINK COOKIES
1 cup butter, softened
1 cup peanut butter
3/4 cup sugar
1/4 cup maple sugar
1/2 cup brown sugar
1 teaspoon vanilla
2 Jumbo eggs
3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon espresso powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup oatmeal
1/2 cups minced walnuts
1 1/2 cups chocolate chips
1 cup golden raisins

  • Sift together the flour, salt, baking powder, baking soda, cinnamon and espresso powder.
  • Cream butter and peanut butter together.
  • Add the sugars and cream again.
  • Add the vanilla and eggs and cream until smooth.
  • Gradually add flour mixture until well blended.
  • Add oatmeal until well blended.
  • Add nuts and combine well.
  • Add chocolate chips and combine again.
  • Add raisins and mix well.
  • Drop by spoonfuls onto a greased cookie sheet.
  • Press down slightly.
  • Bake 12-15 minutes.

SOUR CREAM DUTCH APPLE PIE

SOUR CREAM DUTCH APPLE PIE
PIE
3+ cups apples, cored, peeled and chopped
lemon juice
3/4 cup sugar
2 tablespoons flour
pinch of salt
1 tablespoon cinnamon
1/2 teaspoon vanilla extract
1/2 teaspoon maple extract
1 small egg, beaten
1/2 cup sour cream (not light)
9 inch pastry shell, pre-baked and cooled

TOPPING
1/3 cup flour
1/3 cup dark brown sugar
1 teaspoon cinnamon
4 tablespoons butter, sliced extremely thin

  • Preheat oven to 350 degrees
  • Chop the apples and combine with just enough lemon juice to coat and prevent browning in large bowl.
  • In a small bowl sift together the flour, sugar, cinnamon and salt.
  • Fold in the sour cream, egg, vanilla and maple extract until well blended.
  • Fold the sour cream mixture into the apples until well coated.
  • Carefully pour into the pie shell, mounding towards the center.
  • Toss together the topping ingredients until well blended.
  • Sprinkle topping evenly over the apple mound.
  • Lay the pieces of butter all over the top.
  • Bake 30 minutes or until apples are tender.
  • Best served with ice cream or fresh whipped cream. If you want to be really decadent try it with Caramel Sauce.

CARIBBEAN SUNRISE POPSICLES

We’re talking SERIOUS triple digit heat around here and now they’re adding 50% humidity to the mix so it was time to bring out the BIG guns – ICES with a KICK!  Next time I won’t bother with the popsicles, but just make these as small sorbet bowls in small ramekins.

CARIBBEAN SUNRISE POPSICLES
1 cup water
1/2 cup superfine sugar
3 tablespoons pomegranate juice
1 cup orange juice
3 ounces Malibu Coconut Rum

  • Whisk together the water and sugar in a small saucepan and bring to a SLOW boil. Simmer for 5 minutes and then remove from heat.
  • Combine 2 tablespoons of the sugar syrup with the pomegranate juice.
  • Divide into 6 popsicle molds.
  • Place molds in freezer for 2 hours.
  • Combining remaining sugar mixture with orange juice and rum, cooling completely.
  • After 2 hours, whisk orange juice mixture thoroughly and top off popsicle molds.
  • Return molds to freezer for 2 more hours.
  •  Add popsicle sticks and freeze completely.  Overnight works best.

CHEESECAKE APPLE CRISP

CHEESECAKE APPLE CRISP

CRISP
2-3 large Granny Smith apples (4 Cups)
1/2 cup brown sugar
1 tablespoon flour
1/2 cup milk
1/4 cup apple juice

TOPPING
2/3 cup flour
1/2 cup old fashioned oatmeal
1/4 cup sugar
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 cup butter, melted
1 small box cheesecake flavored instant pudding

  • Preheat oven to 350°.
  • In a large mixing bowl combine all CRISP ingredients and mix well. Pour into an un-greased stoneware pan.
  • In a mixing bowl combine the topping ingredients and mix until crumbly.
  • Sprinkle topping over apple mixture.
  • Bake 45-60 minutes or until apples are tender and topping is crisp and golden.
  • Serve warm with a scoop of French vanilla ice cream.

RED VELVET CAKE

Can you remember your birthday parties from WAY WAY back?  I didn’t have many, but I can still visualize my 5th birthday party like I was looking through slides. One of the things I remember best was the red velvet cake my mom made.  Back then it wasn’t Duncan Hines or Pillsbury, it was scratch recipes.  I think I’ve reconstructed that recipe pretty well here.

Red Velvet Cupcakes  Yields 12 delicious cupcakes
1 1/3 cups all-purpose flour3 tablespoons cocoa powder1/2 teaspoon baking soda3/4 cup salted butter, firm but not cold – just beginning to soften1 cup + 2 tablespoons granulated sugar2 large eggs1 tablespoon red food coloring2 teaspoons vanilla extract1/2 cup whole milk1 teaspoon white vinegar

  • Preheat oven to 350˚. 
  • In a mixing bowl, whisk together flour, cocoa powder and baking soda, set aside. 
  • In a separate large mixing bowl, using an electric mixer, cream together the butter and sugar until pale and fluffy, about 4 -5 minutes. 
  • Add in eggs one at a time stirring after each addition. 
  • Now stand back and add red food coloring and vanilla extract and mix until combine. 
  • In a small bowl combine milk and vinegar. 
  • Add milk mixture and flour mixture to cupcake mixture, alternating in two separate batches, mixing until combined after each addition. 
  • Divide batter evenly among 12 paper lined muffin cups, filling each cup about 2/3 full. 
  • Bake in preheated oven 20-23 minutes until toothpick inserted into center of cupcake comes out clean. 
  • Remove from oven and allow to cool about 2 minutes in muffin tin, then transfer to wire rack to cool for 10 minutes, then transfer to an airtight container to cool completely (this just helps them retain more moisture). 
  • Once cooled completely, spread generously with Cream Cheese Frosting

Cream Cheese Frosting
1/2 cup salted butter, firm but not cold (if using unsalted add 1/8 tsp salt)
6 ounces cream cheese, softened
1/2 teaspoon vanilla extract
3 1/2 cups powdered sugar

  • In a large mixing bowl, using and electric mixer, cream together butter and cream cheese until pale and fluffy (about 1 minute on high speed, then 3-4 minutes on medium high speed). 
  • Mix in vanilla extract. 
  • Add powdered sugar and beat until smooth. 
  • Frost and go wild – add nuts, sprinkles or cookie crumbs.

APRICOT CHERRY GALETTE

Pie Dough Ingredients*
For a 9-inch crust
  • 1 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 3/4 teaspoon salt
  • 3/4 cup (1 1/2 sticks) of butter, cold and cubed
  • 1/4 cup ice water
Filling Ingredients**
For one 9-inch galette
  • 3/4 pound fresh apricots, pitted and chopped
  • 1/2 pound fresh cherries, pitted
  • 2 tablespoon cornstarch
  • 1/4 cup sugar + more for sprinkling
  • Juice of half a lemon
Ingredients for Assembly
  • 1 egg, beaten
ASSEMBLY
  • Cut butter into small cubes and place in the freezer for 15 minutes.
  • Preheat your oven to 400 degrees.
  • Pulse flour, sugar and salt in a food processor. 
  • Add butter and pulse until it resembles a coarse meal. 
  • Gradually add ice water and pulse until the dough forms a coarse meal. 
  • Turn the dough out onto a work surface and very lightly and sparingly, knead just to incorporate dry ingredients. 
  • Flatten into a circle; wrap individually in plastic. 
  • Refrigerate dough for at least an hour. 
  • Remove dough from refrigerator; place on floured work surface. 
  • Using a rolling pin, roll out the dough into a rough 11-inch circle. 
  • Trim the edges to a clean circle with a pairing knife. 
  • Transfer the circle to a baking sheet or pizza pan lined with parchment paper. 
  • Mix 1/2 teaspoon cornstarch and 2 tablespoons of sugar in a bowl and spread on the bottom of the dough. 
  • Toss apricots and cherries with the rest of the cornstarch, sugar and lemon juice. 
  • Arrange the fruit on the bottom of the dough, leaving 2 inches of dough left outside. 
  • Fold up and pleat the dough over the top of the fruit, leaving the center uncovered. 
  • Lightly brush the top of the pastry with the beaten egg and sprinkle both the dough and the fruit with 1/4 – 1/3 cup sugar. 
  • Place the Galette in the oven and cook for 40-45 minutes until golden brown and bubbly. 
  • Remove from oven and transfer to a cooling rack immediately. 
  • Serve warm or at room temperature with a scoop of vanilla ice cream.
*If you are in a huge hurry, Pillsbury from the dairy case can be substituted.
**1 can Comstock cherries can be substituted.  Just add apricots!

BANANA CREAM CHEESECAKE with CARAMEL AND MOCHA HOT FUDGE SAUCE

My favorite all time cheesecake is the Banana Cream at the Cheesecake Factory with gooey hot fudge, caramel, fresh sliced bananas and fresh whipped cream. We recently took my mom for her birthday and I was reminded that I had yet to duplicate that recipe.

Well it bugged me enough that I kept trying to replicate the recipe and I believe I have finally developed a recipe that compares with the Cheesecake Factory. I do like my square pan though – makes for easier slicing.

BANANA CREAM CHEESECAKE

CRUST
20 vanilla cream-filled sandwich style cookies
1/4 cup butter, melted

FILLING
3-8 ounce packages cream cheese, softened
2/3 cup granulated sugar
2 tablespoons cornstarch
3 eggs
3/4 cup finely mashed banana (2 medium bananas)
1/2 cup whipping cream
1 teaspoon vanilla extract
1 teaspoon maple extract

  • Use a blender to finely chop the cookies.
  • Add butter and blend until they are well blended.
  • Press mixture into the bottom of a 10″ springform pan and smooth it out.
  • Refrigerate the crust while you make the filling.
  • Beat cream cheese until creamy.
  • Add in sugar and cornstarch followed by the eggs one at a time.
  • Beat in the bananas, whipping cream, and vanilla.
  • Pour mixture into crust.
  • Place pan on a cookie sheet and bake in a 350 degree oven for 15 minutes.
  • Reduce oven temperature to 200 degrees and bake an additional 75 minutes, or until center is almost set.
  • Allow to cool completely before removing sides. Before removing the pan, run warm water over a knife and slide a knife around the edge of the cake to separate the cake from the pan cleanly.
  • Refrigerate cheesecake, uncovered, at least 6 hours.
  • Serve with sliced fresh bananas, Caramel Sauce, Mocha Hot Fudge Sauce and fresh whipped cream.
CARAMEL SAUCE

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.

MOCHA HOT FUDGE SAUCE1/3 cup warm water
1/4 cup light corn syrup
scant 1/3 cup unsweetened cocoa powder
2 tablespoons sugar
4 oz. bittersweet chocolate, melted & cooled
3 tablespoons strong brewed coffee
2 tablespoons golden rum

  • In a medium saucepan blend together the water, corn syrup dissolving the sugar and cocoa into it until smooth.
  • Bring to a low boil.
  • Remove from heat and whisk in the chocolate until smooth.
  • Gradually add the coffee and rum until desired flavor and consistency is reached.
  • Serve warm.
  • Makes 1 1/2 cups. Refrigerate for up to 2 weeks.
  • Microwave20-30 seconds to soften refrigerated caramel before serving.