Lemon Cream Cheese Bars
Recipe By:Pamela Souza LeBlanc

Nothing brings a recipe to life like fresh lemons! For a change of pace from the standard Southern-style lemon bars, you need to look no further! This recipe is easy and the taste is divine. I have also made this with Splenda® and low-fat cream cheese and they were just as wonderful.

Cooking spray 
2 (8 ounce) packages refrigerated crescent roll dough (such as Pillsbury) divided 
2 lemons, zested and juiced, divided 
2 (8 ounce) packages cream cheese, softened 
1/2 cup white sugar 
2 tablespoons butter, melted 
3 tablespoons white sugar

Triple Lemon Cheesecake with Meringue Topping

1 1/2 cups (130 g) lemon shortbread cookie crumbs
1/3 cup (75 g) butter, melted
32 oz (4 packages; 907 g) cream cheese, softened
1 cup (245 g) sour cream, or heavy cream
1 cup (200 g) white granulated sugar
1 tsp vanilla extract
4 large eggs
zest from 2 large lemons
For Lemon Curd:
2 eggs, plus 4 egg yolks
1 cup (200 g) white granulated sugar
2/3 cup (160 ml) freshly-squeezed lemon juice
1 tbsp cornstarch
2 tbsp (30 ml) water

For Meringue:
4 egg whites
1 tsp cream of tartar
1 tsp vanilla extract
3/4 cup (150 g) white granulated sugar

Microwave Bread Pudding
We've Made it!★★
1 cup cubed bread; fresh, or just slightly stale; about 1 1/2 to 2 slices bread
1 large egg
1/3 cup milk
1/4 teaspoon vanilla extract, optional
2 to 3 tablespoons sugar
1 to 2 tablespoons chocolate chips, butterscotch chips, dried fruit, cinnamon, or the garnish of your choice

Cinnamon Roll Cake 
We've Made it!★★
3 cups flour
¼ tsp. salt
1 cup sugar
4 tsp. baking powder
1½ cups milk
2 eggs
2 tsp. vanilla
½ cup butter, melted

1 cup butter, softened
1 cup brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

2 cups powdered sugar
5 Tbsp. milk
1 tsp. vanilla

Black Forest Cake

1 1/2 cups granulated sugar
1 cup all-purpose flour
1/2 cup cake flour
1 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, softened
4 large eggs
1 cup plain Greek yogurt (sour cream can be substituted)
2 teaspoons vanilla extract
1 teaspoon almond extract

3 cups fresh cherries, pitted and halved
1/4 cup cherry jam (seedless raspberry or red currant jam can be substituted)
1 teaspoon almond extract, divided
8 ounces cream cheese, softened
1 cup powdered sugar
2 3/4 cups heavy cream, cold
1 teaspoon vanilla extract

1/4 cup heavy cream
2 ounces semisweet chocolate, finely chopped
2 tablespoons light corn syrup
1/2 teaspoon vanilla extract
fresh cherries
chocolate curls*
powdered sugar

Rhubarb Cheesecake
Recipe in Allrecipes
We've Made it!★★

1 cup all-purpose flour
¼ cup white sugar
½ cup butter
3 cups chopped rhubarb (I used 5 cups and I'll probably use 6 next time)
½ cup white sugar (I increased to 3/4 cup and I'll increase it to 1 cup next time)
1 tablespoon all-purpose flour (I increased it to 2 tablespoons)
2 (8 ounce) packages cream cheese
½ cup white sugar
2 eggs
1 cup sour cream
2 tablespoons white sugar
1 teaspoon vanilla extract

Step 1
Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, combine 1 cup flour, 1/4 cup sugar and 1/2 cup butter. Mix until crumbly and pat into the bottom of a 9 inch springform pan.

Step 2
In a medium bowl, toss together the chopped rhubarb, 1/2 cup (or 3/4 to 1 cup) sugar and 1 (or 2) tablespoons flour. Pour onto crust. Bake in preheated oven for 15 minutes (I baked it for 20 minutes). Remove from oven and set aside. Reduce oven temperature to 350 degrees F (175 degrees C).

Step 3
In a large bowl, beat the cream cheese and 1/2 cup sugar until creamy. (Next time I'll add 2 teaspoons of lemon juice.) Beat in the eggs one at a time. Pour over hot rhubarb in the pan.

Step 4
Bake in the preheated oven for 30 minutes (I did not use the "water-bath" method of baking, but I did place the pan on a foil-covered cookie sheet, because there was some liquid that leaked from the pan. I baked it for 40 minutes), or until filling is set (When the cheesecake is done, the center should still look slightly moist. Gently jiggle the pan. The center of the cheesecake should look slightly loose and will jiggle - Cheesecake Tips Link). Cover with sour cream topping (Step 5) while still hot. Let cool, then cover and place in refrigerator. I made it the day before, so the cheesecake was in the frig for almost 24 hours. Remove the springform pan ring before serving. Most tips will tell you to let the cheesecake reach room temperature, but I found that it cut and tasted better if it was refrigerated just before serving.

Step 5
To make the sour cream topping: In a small bowl, combine 1 cup sour cream, 2 tablespoons sugar and 1 teaspoon vanilla. Mix well and spread on top of cake.

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