(This was the favorite dessert of the missionaries in our mission. It is simple and delicious. Great for a take-along to a potluck affair, or when you have guests for dinner. Note that it needs to be kept refrigerated.)
Preheat oven to 350. Make up any quality packaged yellow cake mix and add 1/2 cup sour cream to the batter. Bake 35 min. at 350. FROST: 2 cups powdered sugar 8 oz. softened cream cheese 3 Tbsp fresh squeezed lemon juice When mixed well, slowly pour in 1 cup heavy whipping cream and whip the frosting until it is light and spreadable. Spread on cooled cake and refrigerate. Cake stays moist and enjoyable for several days.
If you want to dress up the look of this simple cake, a few lemon curls on top can make it "fancy."
FANTASIA CHEESECAKE - Serves 12 (from the Plaza Inn at Disneyland where Julie used to work)
Graham Cracker Crust: 1 cup graham cracker crumbs 1 Tbls sugar 4 Tbls butter, melted
Grease bottom and sides of a 9-inch springform pan. Combine crumbs, sugar, and butter in a medium mixing bowl; blend well. press crumb mixture into bottom of pan. Set aside.
Preheat oven to 350 F. Fill a 9-inch cake pan halfway with water, and place on bottom rack of oven. In an electric mixer mix cream cheese, sugar, salt, lemon juice, and vanilla until smooth. Add eggs, one at a time,blending well and scraping bowl after each addition. Do not over-mix. Pour into your prepared springform pan and bake on middle rack of oven for 50-55 minutes, or until top of cake is lightly browned and center of cake is firm. Remove from oven and cool on a wire rack for 30 min. Refrigerate for several hours. HINT: The cake pan with water on the bottom of the oven keeps the cake from drying out too much which is a secret to why it is such a perfect cheesecake.
Sour Cream Topping: 1 cup sour cream 2 Tbls sugar Fresh fruit or fruit pie filling, if desired
For Sour Cream Topping: Mix sour cream and sugar together and spoon over cheesecake. Decorate with slices of fresh fruit or canned fruit topping, if desired.
ROYAL STREET BANANA BREAD PUDDING WITH CREME ANGLAISE - Serves 6 to 8 (from Cafe Orleans at Disneyland, New Orleans Square)
Banana Bread Pudding: 5 cups 1-inch-cubed egg bread 6 large egg yolks 1 cup sugar 2 3/4 cups half-and-half 2 Tbls dark rum (if desired) 1 Tbls vanilla extract 1 Tbls ground cinnamon 1 banana, mashed 4 large egg whites 1 banana, sliced
Preheat oven to 375 F. Place cubed bread in an extra-large mixing bowl; set aside. Beat egg yolks & sugar in a large mixing bowl with an electric mixer for 2-3 min, or until light yellow. Add half-and-half, rum, vanilla extract, cinnamon, and mashed bananas and mix well. Beat egg whites in a separate mixing bowl with an electric mixer on high speed until stiff. Gently fold into the egg yolk mixture. Pour half of the egg mixture to the mixing bowl with the bread; mix well and let soak for about 10 min. Add the remainder of the egg mixture and sliced bananas and soak another 10 min.
Spray a 9x13-inch baking dish with non-stick spray. Pour the egg and bread mixture into the baking dish; cover with aluminum foil and place in a slightly larger roasting pan. Carefully fill the roasting pan with hot water until the water comes 2/3 of the way up the side of the baking pan. Bake for 1 hour. Remove the baking pan from the roasting pan and remove aluminum foil; continue baking another 20 minutes or until the center is cooked through. Serve warm topped with creme anglaise. (Actually, it might be best to make the creme anglaise first and have it ready for when your pudding comes out of the oven because you will refrigerate it until ready to serve.)
Creme Anglaise: 1/2 vanilla bean 1 cup heavy whipping cream 1/4 cup sugar 4 large egg yolks
Split the vanilla bean with a paring knife and scrape out the seeds. Place the vanilla bean sees, vanilla bean, and whipping cream in a small saucepan over medium-low heat. Bring to a simmer, stirring constantly; remove from heat and set aside. Whisk the sugar and egg yolks in a mixing bowl. Ladle a small amount of the hot whipping cream mixture into the egg yolk mixture and whisk to combine. Add another ladle and continue to whisk until the egg mixture is warmed, then pour into the whipping cream mixture and cook over low heat, stirring constantly (about 5-7 min) until mixture coats the back of a spoon. Remove from heat and strain through a fine sieve into a bowl. Refrigerate until ready to serve.
This recipe is well worth the effort!! It is delicious.
KEY LIME PIE - makes one 9-inch pie (From Disney's Old Key West Resort at Disney World)
5 large egg yolks 1 (14-oz) can sweetened condensed milk 2/3 cup key lime juice 1 ready-made 9-inch graham cracker pie crust
Preheat oven to 350 F. Gently whisk the yolks together in a bowl; do not let them foam. Stirring constantly, slowly blend in the sweetened condensed milk and the key lime juice. Pour mixture into the graham cracker pie crust and bake for 12-15 min, or until set. Remove the pie from the oven and cool to room temperature on a wire rack. Chill, covered, until very cold. Serve chilled with whipped cream.
ngredients: 3 cups fresh pineapple, peeled and cored 1/2 cup sugar 3/4 cup coconut milk 1 tbsp dark rum (optional)
Directions:
Cut the pineapple into chunks. Puree in a blender with sugar, coconut milk, and rum if using until smooth.Chill thoroughly then freeze in your ice cream maker according to manufacturers directions.
Topping: 4 eggs, beaten 1 cup sugar 1/4 cup flour 1/2 cup lime juice
Preheat oven to 350 degrees F. Mix crust ingredients and press into a 9x13 pan. Bake for 15 min. Mix together topping ingredients and pour over crust. Bake for an additional 25 min. until set. Sprinkle with powdered sugar while warm. Cool. Serve at room temperature or chilled.
80 club crackers 1 cup butter 2 cups graham cracker crumbs 1 cup firmly packed dark brown sugar 1/2 cup milk 1/3 cup sugar 2/3 cup creamy peanut butter 1/2 cup semi-sweet chocolate morsels 1/2 cup butterscotch morsels
Line an ungreased 9x13-inch baking pan with foil, leaving an extension of foil on either end. Line the foil with 1 layer of club crackers, cutting to fit if necessary. Melt butter over med heat in large saucepan. Add graham cracker crumbs, brown sugar, milk and sugar. Boil for approx 5 min, stirring constantly. Remove from heat and spread half of butter mixture evenly over crackers. Place another single layer of crackers evenly over butter mixture, cutting to fit if necessary. Spread remaining butter mixture evenly over crackers. Top evenly with remaining crackers.
Combine peanut butter, chocolate morsels, and butterscotch morsels. Melt over medium-low heat, stirring constantly in a small saucepan. Spread evenly over top of crackers. Cover, and chill for at least 1 hour. Lift foil overhang and remove bars from pan. Cut into bars. Store in refrigerator.
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ReplyDeleteYUMMY, MOIST COMPANY CAKE
ReplyDelete(This was the favorite dessert of the missionaries in our mission. It is simple and delicious. Great for a take-along to a potluck affair, or when you have guests for dinner. Note that it needs to be kept refrigerated.)
Preheat oven to 350.
Make up any quality packaged yellow cake mix and add 1/2 cup sour cream to the batter. Bake 35 min. at 350.
FROST:
2 cups powdered sugar
8 oz. softened cream cheese
3 Tbsp fresh squeezed lemon juice
When mixed well, slowly pour in 1 cup heavy whipping cream and whip the frosting until it is light and spreadable. Spread on cooled cake and refrigerate. Cake stays moist and enjoyable for several days.
If you want to dress up the look of this simple cake, a few lemon curls on top can make it "fancy."
FANTASIA CHEESECAKE - Serves 12
ReplyDelete(from the Plaza Inn at Disneyland where Julie used to work)
Graham Cracker Crust:
1 cup graham cracker crumbs
1 Tbls sugar
4 Tbls butter, melted
Grease bottom and sides of a 9-inch springform pan. Combine crumbs, sugar, and butter in a medium mixing bowl; blend well. press crumb mixture into bottom of pan. Set aside.
Filling:
4 (8-oz) pkgs cream cheese
2 cups sugar
1/4 tsp salt
1/2 tsp lemon juice
1 tsp vanilla extract
4 eggs
Preheat oven to 350 F. Fill a 9-inch cake pan halfway with water, and place on bottom rack of oven. In an electric mixer mix cream cheese, sugar, salt, lemon juice, and vanilla until smooth. Add eggs, one at a time,blending well and scraping bowl after each addition. Do not over-mix. Pour into your prepared springform pan and bake on middle rack of oven for 50-55 minutes, or until top of cake is lightly browned and center of cake is firm. Remove from oven and cool on a wire rack for 30 min. Refrigerate for several hours. HINT: The cake pan with water on the bottom of the oven keeps the cake from drying out too much which is a secret to why it is such a perfect cheesecake.
Sour Cream Topping:
1 cup sour cream
2 Tbls sugar
Fresh fruit or fruit pie filling, if desired
For Sour Cream Topping:
Mix sour cream and sugar together and spoon over cheesecake. Decorate with slices of fresh fruit or canned fruit topping, if desired.
ROYAL STREET BANANA BREAD PUDDING WITH CREME ANGLAISE - Serves 6 to 8
ReplyDelete(from Cafe Orleans at Disneyland, New Orleans Square)
Banana Bread Pudding:
5 cups 1-inch-cubed egg bread
6 large egg yolks
1 cup sugar
2 3/4 cups half-and-half
2 Tbls dark rum (if desired)
1 Tbls vanilla extract
1 Tbls ground cinnamon
1 banana, mashed
4 large egg whites
1 banana, sliced
Preheat oven to 375 F. Place cubed bread in an extra-large mixing bowl; set aside. Beat egg yolks & sugar in a large mixing bowl with an electric mixer for 2-3 min, or until light yellow. Add half-and-half, rum, vanilla extract, cinnamon, and mashed bananas and mix well. Beat egg whites in a separate mixing bowl with an electric mixer on high speed until stiff. Gently fold into the egg yolk mixture. Pour half of the egg mixture to the mixing bowl with the bread; mix well and let soak for about 10 min. Add the remainder of the egg mixture and sliced bananas and soak another 10 min.
Spray a 9x13-inch baking dish with non-stick spray. Pour the egg and bread mixture into the baking dish; cover with aluminum foil and place in a slightly larger roasting pan. Carefully fill the roasting pan with hot water until the water comes 2/3 of the way up the side of the baking pan. Bake for 1 hour. Remove the baking pan from the roasting pan and remove aluminum foil; continue baking another 20 minutes or until the center is cooked through. Serve warm topped with creme anglaise. (Actually, it might be best to make the creme anglaise first and have it ready for when your pudding comes out of the oven because you will refrigerate it until ready to serve.)
Creme Anglaise:
1/2 vanilla bean
1 cup heavy whipping cream
1/4 cup sugar
4 large egg yolks
Split the vanilla bean with a paring knife and scrape out the seeds. Place the vanilla bean sees, vanilla bean, and whipping cream in a small saucepan over medium-low heat. Bring to a simmer, stirring constantly; remove from heat and set aside. Whisk the sugar and egg yolks in a mixing bowl. Ladle a small amount of the hot whipping cream mixture into the egg yolk mixture and whisk to combine. Add another ladle and continue to whisk until the egg mixture is warmed, then pour into the whipping cream mixture and cook over low heat, stirring constantly (about 5-7 min) until mixture coats the back of a spoon. Remove from heat and strain through a fine sieve into a bowl. Refrigerate until ready to serve.
This recipe is well worth the effort!! It is delicious.
KEY LIME PIE - makes one 9-inch pie
ReplyDelete(From Disney's Old Key West Resort at Disney World)
5 large egg yolks
1 (14-oz) can sweetened condensed milk
2/3 cup key lime juice
1 ready-made 9-inch graham cracker pie crust
Preheat oven to 350 F. Gently whisk the yolks together in a bowl; do not let them foam. Stirring constantly, slowly blend in the sweetened condensed milk and the key lime juice. Pour mixture into the graham cracker pie crust and bake for 12-15 min, or until set. Remove the pie from the oven and cool to room temperature on a wire rack. Chill, covered, until very cold. Serve chilled with whipped cream.
Pina Colada Sorbet
ReplyDeletengredients:
3 cups fresh pineapple, peeled and cored
1/2 cup sugar
3/4 cup coconut milk
1 tbsp dark rum (optional)
Directions:
Cut the pineapple into chunks.
Puree in a blender with sugar, coconut milk, and rum if using until smooth.Chill thoroughly then freeze in your ice cream maker according to manufacturers directions.
Makes 1 quart.
STRAWBERRY LIMEADE BARS
ReplyDeleteCrust:
1 strawberry cake mix
1/2 cup butter, softened
1 egg
2 Tbls lime zest
Topping:
4 eggs, beaten
1 cup sugar
1/4 cup flour
1/2 cup lime juice
Preheat oven to 350 degrees F. Mix crust ingredients and press into a 9x13 pan. Bake for 15 min. Mix together topping ingredients and pour over crust. Bake for an additional 25 min. until set. Sprinkle with powdered sugar while warm. Cool. Serve at room temperature or chilled.
PEANUT BUTTER GRAHAM CRACKER CHOCOLATE CRUNCHERS
ReplyDelete80 club crackers
1 cup butter
2 cups graham cracker crumbs
1 cup firmly packed dark brown sugar
1/2 cup milk
1/3 cup sugar
2/3 cup creamy peanut butter
1/2 cup semi-sweet chocolate morsels
1/2 cup butterscotch morsels
Line an ungreased 9x13-inch baking pan with foil, leaving an extension of foil on either end. Line the foil with 1 layer of club crackers, cutting to fit if necessary.
Melt butter over med heat in large saucepan. Add graham cracker crumbs, brown sugar, milk and sugar. Boil for approx 5 min, stirring constantly. Remove from heat and spread half of butter mixture evenly over crackers. Place another single layer of crackers evenly over butter mixture, cutting to fit if necessary. Spread remaining butter mixture evenly over crackers. Top evenly with remaining crackers.
Combine peanut butter, chocolate morsels, and butterscotch morsels. Melt over medium-low heat, stirring constantly in a small saucepan. Spread evenly over top of crackers. Cover, and chill for at least 1 hour. Lift foil overhang and remove bars from pan. Cut into bars. Store in refrigerator.