Vanilla Bean Cheesecake *Choose your topping
Crust Ingredients: 1 cup finely crushed Graham Crackers (about 14 square crackers) 3 Tablespoons Butter, melted 3 Tablespoons Sugar Vanilla Bean Batter Ingredients: 4 packages (8 oz. each) Cream Cheese, softened 1 cup Sugar 1 cup Sour Cream 1 Tablespoon, plus 1 teaspoon Vanilla Bean Paste 4 Eggs Topping: Homemade Lemon Curd Dulce de Leche (caramel) Raspberry Jam Cranberry Marmalade Directions: Preheat oven to 325ºF. CRUST:
BATTER:
Recipe Note: **Rodelle Vanilla Bean Paste is what I prefer and can be found on their website at www.rodellekitchen.com Kitchen Tip: crack your 4 eggs into a cup first - then drop into batter one yolk at a time - this keeps any shells out of your batter and also doesn't spoil your batter if an egg is "bad"...
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Strawberry French Toast Bake
Ingredients: 3-4 slices of challah, sliced (regular or thick, depending on preference) 2 cups freshly sliced strawberries; cleaned, stemmed, cut 4 eggs, beaten 1 1/2 cups milk 1 1/2 Tbs brown sugar ** 1 teaspoon Rodelle Vanilla - bean paste, or extract 1/2 teaspoon cinnamon ** dash of nutmeg 1-2 Tbs butter, cubed Maple Syrup * Directions: Preheat oven to 375F. Grease a small baking dish with butter or baking spray (I like Pam with Flour Baking Spray), then fill with the slices of challah spread in one layer. Fill in all the spaces with torn pieces of bread if necessary. Tuck strawberry slices all around the bread in dish. Mix together the eggs, milk, brown sugar, vanilla, cinnamon and nutmeg - pour over the challah & strawberries. Let prepared dish sit on your counter for at least 10 mins for bread to absorb egg mixture. **add a sprinkle of brown sugar and cinnamon over the top if preferred. Dot top with cubed butter pieces. Bake for 30 minutes until the eggs are set - * Spoon a bit of maple syrup over the hot french toast bake the last 5 mins. of cooking time if preferred. Serve warm with butter and maple syrup on the side. Suggestions: Sprinkle with confectioner's sugar before serving. Recipe & Photos by: Diane Baker for Canning and Cooking at Home recipe can be doubled. I don't know about you but, it feels like the Holidays are trying to sneak up on me this year! I decided to get busy and test out some recipes for Thanksgiving and I am adding this Swedish Cinnamon Star Bread to our menu. The taste and visual appeal of this bread is amazing. There are endless possibilities and variations for this recipe adding in everything from sweet to savory; nuts, Nutella, chocolate, jams, jellies, pesto, fresh herbs and sundried tomatoes.
The first time I tasted Cinnamon Star Bread was at a Swedish Holiday party I attended years ago... and I can't believe it took me so long to make one myself. I admit, it seems like a daunting task to twist and flip the sections of bread but, the dough is so soft and pliable, it all works out great! It's the perfect "pull-apart cinnamon bread." As an Ambassador for Rodelle - they provided the Vanilla Paste used in this recipe. You too can bake with quality flavors and enhance your recipes - just stop by the Rodelle website and check out all their great baking essentials at: www.rodellekitchen.com Swedish Cinnamon Star Bread Dough
Filling
Instructions
Recipe adapted from KAF Thanks for bearing with me guys! Most readers know that we moved! Today its officially been one month in our new house. We moved 6 hours West *over some beautiful mountain ranges to the Grand Valley of Colorado. It's a small "banana belt" where life is a little easier, slower, calmer, quieter and friendlier then what Colorado's Front Range is becoming!! I will miss friends, family and neighbors from our old home but, this change is exactly what we both were dreaming of back when we got married (coming up on 22 years ago now.) I prefer waking up to the stillness of this area, and an occasional horse whinny. The area is stunningly beautiful with a view of the "Mini Alps" (San Juan Mountains) out our front door. Well, enough about me. Let's talk homemade cherry & vanilla ice cream! I remember the days of taking turns cranking the handle of our ice cream maker, the rewards of all that hard work - yummy ice cream! Fast forward to today and the advent of electric ice cream makers which make homemade ice cream making easy, fast and more flavorful! A few years ago I gifted family members Cuisinart Ice Cream (and yogurt) Makers and reacquainted myself with ours as I found it in our basement when we were packing to move (brand new, in the box LOL) This machine is superb - I have a super simple recipe that doesn't need to be cooked down first, and using fresh fruits with quality extracts makes the perfect fast, homemade ice cream. This year I am excited to be Canbassador once again for Northwest Cherries which made the endeaver even more flavorful! The cherries this year were beyond magnificent. We, of course, ate them fresh, I pitted and vac sealed some, pickled some, jammed some and mashed portions and froze so that I could make ice cream or smoothies with them. That is truly what is great about these beautiful cherries, they withstand being frozen or canned, and don't lose their flavor! While you can use the berry of your choice - give cherries a try! you won't regret it! Make sure to check out all my cherry recipes; try making this ice cream using my Brandied Cherries or stir in some of my Cherry/Peach Jam. The ideas and combinations are endless!!!!!! ~Enjoy! Diane (p.s. some shots around our new house below) My Cherry Collection of Recipes: https://www.canningandcookingathome.com/cherry-recipes-preserving.html Homemade Cherry Ice Cream *using electric ice cream maker Ingredients:
Process:
Do you want something more along the lines of a custard but, don't have the time for making my traditional Pot de Creme? Try my easier "stove-top" version. This is a wonderful treat and even better when served with fresh fruit. Raspberry, Blueberry and Peach are my top 3 fruit choices that compliment the rich vanilla bean taste in this custard. Make some! As a Brand Ambassador for Rodelle, they provided me with their Vanilla Paste, which really brings this recipe to its full flavor potential.
Enjoy! ~Diane Easy Vanilla Bean Custard (stove-top version) Ingredients: 2 Cups Milk 2 Tablespoons Cornstarch 1⁄3 Cup Sugar 2 Eggs, lightly beaten 1 teaspoon **Rodelle Vanilla Paste Directions:
Yield: Approx 3 cups Recipe Note: **Rodelle Vanilla Paste and other great baking essentials can be found on their website at www.rodellekitchen.com |