Other
Raspberry Cheesecake Cookie Cups
from Canadian Living Magazine December 2015
Ingredients:
Shortbread Dough
1 cup butter, softened
3/4 cup icing sugar
1/2 tsp vanilla
2 cups all purpose flour
Raspberry Cheesecake Filling
1/3 cup seedless raspberry jam
125g cream cheese, softened
1/4 cup icing sugar
1 tbsp whipping cream
1/4 tsp vanilla
Directions:
Prepare batch of shortbread dough: in large bowl beat together butter, icing sugar and vanilla until fluffy. Stir flour into butter mixture just until combined. Roll by 2 tsp into 48 balls. Gently press 1 ball into bottom and up side of each well of 2 lightly greased 24 count mini muffin pans. Refrigerate until firm, about 30 minutes. Bake, 1 pan at a time, in 325 oven just until edges are lightly golden, 16 to 18 minutes. Let cool completely in pans.
Measure out 1/3 cup jam, set aside. In bowl beat cream cheese until smooth. Beat in icing sugar. Add 4 tsp of the jam, as well as the whipping cream and vanilla. Refrigerate for 30 minutes. Spoon scant 1/4 tsp of remaining jam into cookie cups. Using piping bag fitted with small star tip, pipe cream cheese mixture into cookie cups. Dollop remaining jam in center of each.
Shortbread Dough
1 cup butter, softened
3/4 cup icing sugar
1/2 tsp vanilla
2 cups all purpose flour
Raspberry Cheesecake Filling
1/3 cup seedless raspberry jam
125g cream cheese, softened
1/4 cup icing sugar
1 tbsp whipping cream
1/4 tsp vanilla
Directions:
Prepare batch of shortbread dough: in large bowl beat together butter, icing sugar and vanilla until fluffy. Stir flour into butter mixture just until combined. Roll by 2 tsp into 48 balls. Gently press 1 ball into bottom and up side of each well of 2 lightly greased 24 count mini muffin pans. Refrigerate until firm, about 30 minutes. Bake, 1 pan at a time, in 325 oven just until edges are lightly golden, 16 to 18 minutes. Let cool completely in pans.
Measure out 1/3 cup jam, set aside. In bowl beat cream cheese until smooth. Beat in icing sugar. Add 4 tsp of the jam, as well as the whipping cream and vanilla. Refrigerate for 30 minutes. Spoon scant 1/4 tsp of remaining jam into cookie cups. Using piping bag fitted with small star tip, pipe cream cheese mixture into cookie cups. Dollop remaining jam in center of each.
Frozen White Chocolate Souffle
from Sugar
Ingredients:
2 cups chopped rhubarb
1/2 cup sugar
2 tsp vanilla
8 oz (250g) white chocolate, chopped
1 1/3 cups whipping cream
2 eggs, separated
4 Tbsp water
3 Tbsp sugar
Directions:
1. Simmer chopped rhubarb, sugar and vanilla over medium heat until soft. Puree and set aside to cool.
2. Whip cream to soft peaks and chill.
3. Melt chocolate in microwave or over a pot of simmering water, stirring constantly. Set aside to cool. Keep water simmering on the stove.
4. Whisk together egg yolks, water and 2 Tbsp sugar in a pot over simmering water for 2 minutes to warm eggs.
5.Whisk chocolate into egg yolk mixture and let sit until its at room temperature.
6.Fold in whipped cream in 2 additions until just incorporated.
7.Whip egg whites to medium peaks and add 1 Tbsp sugar. Fold one-third into mousse followed by remaining two-thirds. Fold in rhubarb quickly.
8. Spoon into ramekins. Freeze at least 6 hours. (Micah and I preferred it to be a little less frozen. I would say to freeze for 2 hours then put in fridge.)
2 cups chopped rhubarb
1/2 cup sugar
2 tsp vanilla
8 oz (250g) white chocolate, chopped
1 1/3 cups whipping cream
2 eggs, separated
4 Tbsp water
3 Tbsp sugar
Directions:
1. Simmer chopped rhubarb, sugar and vanilla over medium heat until soft. Puree and set aside to cool.
2. Whip cream to soft peaks and chill.
3. Melt chocolate in microwave or over a pot of simmering water, stirring constantly. Set aside to cool. Keep water simmering on the stove.
4. Whisk together egg yolks, water and 2 Tbsp sugar in a pot over simmering water for 2 minutes to warm eggs.
5.Whisk chocolate into egg yolk mixture and let sit until its at room temperature.
6.Fold in whipped cream in 2 additions until just incorporated.
7.Whip egg whites to medium peaks and add 1 Tbsp sugar. Fold one-third into mousse followed by remaining two-thirds. Fold in rhubarb quickly.
8. Spoon into ramekins. Freeze at least 6 hours. (Micah and I preferred it to be a little less frozen. I would say to freeze for 2 hours then put in fridge.)
Raspberry Lemon Tart
from Sugar
Ingredients:
Pastry:
1 cup unsalted butter at room temperature
1/3 cup sugar
4 egg yolks
1 tsp salt
Filling:
1/3 cup fresh lemon juice
1/4 cup sugar
4 eggs
1 cup whipping cream
1 Tbsp lemon zest
4 cups fresh raspberries
Directions:
1. For pastry, cream butter and sugar together until smooth. Add egg yolks and blend.
2. Stir in flour and salt and mix just until dough comes together. Turn out onto a lightly floured surface and knead 1 minute. Shape into a disc, wrap and chill for an hour.
3. On lightly floured surface, knead dough again for 1 minute. Roll out pastry to just over 1/4" thick. Place in a 10" removable bottom tart pan.
4. Preheat oven to 375F. Prick crust bottom with a fork and bake for 15-20 minutes. Allow to cool before filling.
5. Reduce oven temperature to 325F and place tart shell on a baking sheet. Whisk together lemon juice, sugar, eggs, cream and zest and pour into tart shell.
6. Carefully move tart to oven and bake for 25-30 minutes, until tart stops jiggling when you tap it. Allow tart to cool at room temperature.
7. Arrange raspberries on top of tart. Serve with whipped cream if desired.
Pastry:
1 cup unsalted butter at room temperature
1/3 cup sugar
4 egg yolks
1 tsp salt
Filling:
1/3 cup fresh lemon juice
1/4 cup sugar
4 eggs
1 cup whipping cream
1 Tbsp lemon zest
4 cups fresh raspberries
Directions:
1. For pastry, cream butter and sugar together until smooth. Add egg yolks and blend.
2. Stir in flour and salt and mix just until dough comes together. Turn out onto a lightly floured surface and knead 1 minute. Shape into a disc, wrap and chill for an hour.
3. On lightly floured surface, knead dough again for 1 minute. Roll out pastry to just over 1/4" thick. Place in a 10" removable bottom tart pan.
4. Preheat oven to 375F. Prick crust bottom with a fork and bake for 15-20 minutes. Allow to cool before filling.
5. Reduce oven temperature to 325F and place tart shell on a baking sheet. Whisk together lemon juice, sugar, eggs, cream and zest and pour into tart shell.
6. Carefully move tart to oven and bake for 25-30 minutes, until tart stops jiggling when you tap it. Allow tart to cool at room temperature.
7. Arrange raspberries on top of tart. Serve with whipped cream if desired.
Chocolate Raspberry Terrine
from Best Summer Weekends Cookbook
Ingredients:
6 oz bittersweet chocolate
1 cup cream cheese, at room temperature
1/2 cup icing sugar
2 cups fresh raspberries
Directions:
1. Roughly chop or shave chocolate. Place in a bowl set over a pot of simmering water until chocolate is just melted, stirring occasionally.
2. Soften the cream cheese with a rubber spatula. Add sugar and melted chocolate. Stir until well combined and smooth. Gently fold in raspberries (Micah thought it would taste better if the raspberries had been blended and mixed into the cream cheese mixture more so as to get a more uniform raspberry taste throughout).
3. Spoon mixture into a 1.5 L loaf pan lined with plastic wrap, or for individual servings scoop into medium sized muffin tins lined with paper or silicone cups. Cover with plastic wrap and freeze for at least 3 hours. (We had left it in the freezer longer, about 8 hours and it was rock hard! It would have tasted better if it had been frozen for maybe an hour then moved to the fridge, but it was still delicious!).
6 oz bittersweet chocolate
1 cup cream cheese, at room temperature
1/2 cup icing sugar
2 cups fresh raspberries
Directions:
1. Roughly chop or shave chocolate. Place in a bowl set over a pot of simmering water until chocolate is just melted, stirring occasionally.
2. Soften the cream cheese with a rubber spatula. Add sugar and melted chocolate. Stir until well combined and smooth. Gently fold in raspberries (Micah thought it would taste better if the raspberries had been blended and mixed into the cream cheese mixture more so as to get a more uniform raspberry taste throughout).
3. Spoon mixture into a 1.5 L loaf pan lined with plastic wrap, or for individual servings scoop into medium sized muffin tins lined with paper or silicone cups. Cover with plastic wrap and freeze for at least 3 hours. (We had left it in the freezer longer, about 8 hours and it was rock hard! It would have tasted better if it had been frozen for maybe an hour then moved to the fridge, but it was still delicious!).
Tapioca Pudding
from Judi English's Family Favourites Cookbook
Ingredients:
1 egg white
6 Tbsp white sugar, divided
3 Tbsp Minute tapioca
2 cups milk
1 egg yolk
1 tsp vanilla
Directions:
Beat egg white in medium bowl with electric mixer on high speed until foamy. Gradually add 3 Tbsp white sugar, beating until soft peaks form. Set aside. Mix tapioca, remaining 3 Tbsp sugar, milk and egg yolk in medium saucepan. Let stand 5 minutes. Cook on medium heat, stirring constantly, until mixture comes to full boil. Remove from heat. Quickly stir in egg white mixture until well blended. Stir in vanilla. Cool 20 minutes, stir. Serve warm or chilled.
1 egg white
6 Tbsp white sugar, divided
3 Tbsp Minute tapioca
2 cups milk
1 egg yolk
1 tsp vanilla
Directions:
Beat egg white in medium bowl with electric mixer on high speed until foamy. Gradually add 3 Tbsp white sugar, beating until soft peaks form. Set aside. Mix tapioca, remaining 3 Tbsp sugar, milk and egg yolk in medium saucepan. Let stand 5 minutes. Cook on medium heat, stirring constantly, until mixture comes to full boil. Remove from heat. Quickly stir in egg white mixture until well blended. Stir in vanilla. Cool 20 minutes, stir. Serve warm or chilled.
Micah's Fruit Salad
from Judi English's Family Favourites Cookbook
Ingredients:
2 ½ cups whipped cream
2 cans mandarin oranges
Any other canned fruit you like
Mini marshmallows
Directions:
Fold all ingredients together
Note from Judi: Micah ate this fruit salad at school one day when he was a little boy. He loved it and asked his teacher for the recipe. I still have the recipe card with his handwriting! :)
2 ½ cups whipped cream
2 cans mandarin oranges
Any other canned fruit you like
Mini marshmallows
Directions:
Fold all ingredients together
Note from Judi: Micah ate this fruit salad at school one day when he was a little boy. He loved it and asked his teacher for the recipe. I still have the recipe card with his handwriting! :)
Scott Ward's Homemade Vanilla Ice Cream
from Judi English's Family Favourites Cookbook
Ingredients:
6 eggs
3 cups white sugar
1 Tbsp salt
1 Tbsp vanilla
6 cups heavy cream
2% milk to fill line
Directions:
Beat first 3 ingredients until light and thick. Add remaining ingredients and put in ice cream maker.
6 eggs
3 cups white sugar
1 Tbsp salt
1 Tbsp vanilla
6 cups heavy cream
2% milk to fill line
Directions:
Beat first 3 ingredients until light and thick. Add remaining ingredients and put in ice cream maker.