Category: Dessert

Quick Cooker Death by Chocolate Cheesecake

~ elisag325 ~ Leave a comment

Pampered Chef Pam Ireland Serves 8


Crust
• 20 Double Stuffed Oreo Cookies with filling
Filling:
• 2 packs room temp cream cheese
• ½ cup sour cream
• 6 tbsp sugar
• 2 tbsp unsweetened cocoa powder
• 2 eggs
• 4 oz semi sweet melted chocolate – 1/2 cup Microwave for 30 second intervals until the chips are mostly melted. You can use a double boiler small pot in a larger pot with water
• 1 tsp vanilla

Topping
Ganache for topping:
• ½ cup chocolate chips
• ½ cup heavy whipping cream

How Do I Make an Oreo Crust?
• Prepare your crust by placing your Oreos into a food processor and blend until they form crumbs or Place in gallon size freezer bag and crush with rolling pin
• Place your Oreos in a 6” springform pan, and pack down with your hand or a measuring cup.
• Place in the freezer until the filling is ready.
• To make your filling, start with all room temp ingredients.

Place your cream cheese into a large mixing bowl, and mix on high until light and fluffy.
• Add in your sugar and mix until just combined.
• Add in sour cream and mix until just combined, being careful not to overmix.
• Add in the melted chocolate, cocoa powder, and vanilla and mix until combined.
• Last, add in your eggs, you want to make these the very last thing you mix in and mix as LITTLE as possible. Add your eggs one at a time and mix just enough so that they are fully incorporated.
• Pour your filling into your prepared crust, and cover the top of your pan with tin foil. If you would like to take it a step further, you can cover the bottom of the pan as well.
• Prepare your Quick Cooker with one cup of water, and place your trivet in the bottom of your pot. Put top on and check to see if the pressure valve is closed.

Cook on manual for 35 mins allow for a natural release

When you can open the pot, take the pan out, and place somewhere that it can cool. I do not take the foil off of the top, If you want you can at this point, just know it may look like it is undercooked and very jiggly. It’s OKAY! After it cools completely, place it in the fridge overnight
• Once your cheesecake has set overnight. Make your ganache by combining the chocolate and cream into a microwave safe bowl. Microwave for 30 second intervals until the chocolate is mostly melted. Stir the chocolate until all is melted and it thickens slightly and pour onto your cheesecake.

Pour Ganache over cold cheese cake and garnish with few chocolate chips

Orange Cake

~ elisag325 ~ Leave a comment

From : Fran

Preheat oven 350        bake 50-60 minutes      Fluted cake pan

Orange Cake

  • 1 cup butter or margarine
  • 2 cups sugar
  • 5 eggs
  • 1 tablespoon baking powder
  • 1/2 teaspoon vanilla
  • 3/4 cup milk
  • 3 cups flour
  • 1/8 salt
  • 2 or 3 oranges  (grate skin from oranges) this
  • is where the flavor comes from
  •  juice the oranges (save for topping) I eat mine
  1. Beat butter, sugar, eggs well
  2. Add vanilla & milk
  3. Add 1 cup flour and, salt
  4. Add 2 heaping tablespoons orange rind   mix  well  (it can take three oranges to get a good flavor)
  5. Spray fluted cake pan well with baking spray (Bakers Joy)   can use butter and flour
  6. Pour batter into pan and bake                 check it about 45 minutes

Topping

  • 1/4 cup butter/ margarine
  • 2/3 cup sugar
  • 1/3 cup OJ
  1.  in a small sauce pan melt butter/margarine
  2.  dissolve sugar
  3. add OJ    hold till cake is done

Cake is done when cake tester comes out clean      remove from oven

  1. cool cake in pan for 2 minutes
  2. using cake tester (or tooth pick) poke small holes on top of cake while in pan
  3. slowly spoon topping over cake    syrup will fill in holes   make new ones
  4. make sure to add some to the edge of cake so it runs down the sides to the top
  5. cool cake in pan   several hours  when cool invert onto cake plate

Francis’ Egg Nog

~ Robbie Gladmon ~ 1 Comment

This is a 1/2 recipe

Ingredients

  • 2 dozen jumbo eggs – at room temperature for 2 hrs
  • 2 1/2 lbs of sugar (or 3 1/2 cups)
  • 1 gallon of cold milk
  • 1 pint plain brandy, Christian Brothers VS
  • 1 pint of Ronrico silver label Caribbean rum
  • 1.75 L Setter Kentucky Straight Bourbon Whiskey
  • 1 tbsp nutmeg

Steps

Note this requires slow constant mixing.

  1. Crack each egg into small bowl, then add to mixing bowl, then beat eggs.
  2. While beating eggs, add sugar.
  3. Slowly pour half of the milk while still mixing, then the second half. Beat for 5 minutes.
  4. Slowly mix in brandy, then rum, poorly very very slowly, while still beating.
  5. Slowly mix in bourbon while still beating.
  6. Add nutmeg, mix and bottle.

Nana’s Chocolate Frosting & Hot Fudge Sauce

~ Robbie Gladmon ~ Leave a comment

From: Nana

Chocolate Frosting

  • 4 squares of bakers chocolate
  • 16 oz powder sugar
  • 2 teaspoons vanilla
  • 1/2 cup butter (1stick)
  1. Microwave: unsweetened chocolate for 2 mins on high until melted  cool 5 mins
  2. ADD
  3. soften butter,sugar, vanilla
  4. Beat: until well blended

Hot Fudge Sauce

  1. melt 8 squares in microwave
  2. ADD
  3. 1/2 stick of butter
  4. 1/2 cup milk
  5. 2 cups sugar
  6. 1 tsp. vanilla,
  7. 1/2 cup whipping cream
  8. microwave 5 mins until sugar is melted and thick
  9. store in frig.

Spiced Pecan Nuts

~ Robbie Gladmon ~ Leave a comment

From: Laverne

  • 1 egg white
  • 2 tablespoons water
  • 1 pound pecans
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  1. Preheat oven 250
  2. Beat:
  3. egg white – water till frothy
  4. Add:
  5. sugar, salt, cinnamon – stir till moistened
  6. Add:
  7. pecans – stir till coated
  8. Bake:
  9. 1 hour – stirring every 15 minutes

Chocolate Pretzel Rods

~ Robbie Gladmon ~ Leave a comment
  • 1 package of pretzel rods
  • 2    12 oz. semi-sweet chocolate/white chips
  • Toppings:
  • sprinkles – colored sugars
  • crushed Oreos
  • mini M & M’s
  • candy canes
  • toasted shredded coconut
  • chopped nuts
  1. Line baking sheet with wax paper
  2. Melt:
  3. Chocolate in double boiler or microwave for 30 secs-stirring between heatings-until
    totally melted.
  4. immediately dip rods in chocolate – shake off excess – lay on wax paper
  5. Kids can scatter toppings on wet chocolate
  6. Chill or Freeze till set
  7. Store loosely covered in a cool dry place

Zucchini Bread 1995

~ Robbie Gladmon ~ Leave a comment

From: Mom

  • 3 eggs
  • 2 cups sugar
  • 1 cup oil
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 2 cups grated zucchini
  • 3 cups flour
  • Optional:
  • 1 cup walnuts
  • 2 cups chocolate chips
  • 1 teaspoon salt
  1. Preheat oven 350
  2. Grease & flour 2 loaf pans
  3. Beat:
  4. eggs, sugar, oil till creamy
  5. cinnamon, salt, baking soda & powder
  6. ADD:
  7. flour and zucchini (alternating between the two)
  8. BAKE: 1 hour or until golden brown and toothpick comes out clean
  9. Glass pans bake faster, metal may take 10 minutes longer

Biscotta Cookies

~ Robbie Gladmon ~ Leave a comment

From: Elisa/Aunt Marie

  • 1 Stick of margarine or butter
  • 8 tablespoons of crisco (unflavored)
  • 1 1/2 cups 10x sugar
  • 3 eggs
  • 3 teaspoons of vanilla
  • 3 teaspoons of baking powder
  • 3 cups flour or more
  1. Pre heat oven 350
  2. Cream: margarine/butter and crisco
  3. Add: 10x sugar & eggs (1 at a time), vanilla
  4. Mix: flour with baking powder
  5. Add: gradually to mix – till the dough does not stick to your hands (you will
    need to roll it, you may need to use up to 5 cups of flour) I usually add a 1/2 cup
    at time, one of these batches had 3 1/2 cups and one 4 1/4 cups
  6. Bake on ungreased cookie sheet till golden on bottom. 10-12 minutes
  7. The top may or may not get brown. We used to put them under the broiled for a few
    seconds when I was little, that was when the broiler was located at the bottom of
    the oven in a separate area.
  8. Cool on rack
  9. I icing them the next day or hours later. I have stored them
    for several days in an air tight container and then add the icing

ICING

  • 2 teaspoons lemon juice
  • 1 tablespoon melted butter (10-15 sec. in microwave)
  • 1 cup of 10x sugar (1/4 cup at a time)
  • 1 teaspoon of water for each 1/4 cup (3 teaspoons = 1 tablespoon)
  • Sprinkles any kind will do

 

  1. I mix the juice and butter by hand till well blended then add sugar a little bit
    at a time so it is easier to mix. The icing will be a liquid – not to thin you want it to leave a coating
  2. Brush, spoon, dip any way you want to get the icing on the cookie I have tried
    it several ways and it is still messy I usually put them back on the cookie sheet (on
    a rack) to sprinkle them with colored sugars or multi colored beads, all
    of it works.       Let them dry
  3. Store in an air tight container. They seem to freeze well.

Cheese Danish Breakfast

~ Robbie Gladmon ~ Leave a comment
  • 2  8 oz. packages of cream cheese
  • 2/3 c. sugar
  • 1 teaspoon vanilla
  • 1 egg separated
  • 2 cans crescent rolls
  1. Pre heat oven 350
  2. Grease 9 x 13
  3. Beat:
  4. cream cheese, sugar, vanilla, egg yolk
  5. Lay 1 can of rolls on bottom of pan
  6. Spread cheese mixture on top
  7. Lay 2 can of rolls on top of cream cheese
  8. Glaze with egg white and sprinkle with additional sugar
  9. Bake 30 -40 minutes ( 35 works well)

Caramel Pecan Rolls/ Garlic Bread

~ Robbie Gladmon ~ Leave a comment
  • Preheat Oven 350
  • use oven safe saute pan
  • 1 large can grands original biscuits (cut into 1/4 with serrated knife)
  • 1 stick butter

CARAMEL PECAN ROLLS

  • 1/2 jar caramel topping
  • 1 c. pecans (chopped)
  • cinnamon & sugar
  1. Melt butter in small saute pan
  2. Add: caramel & nuts
  3. Stir well
  4. Place 1/4 size biscuits in pan
  5. sprinkle with sugar & cinnamon
  1. Bake 25 minutes
  2. Remove from oven
  3. Place large plate on top    Invert
  4. Serve

 

 GARLIC BREAD:

  • 1 stick butter
  • 2 cloves crush garlic
  • 2 teaspoons Italian seasoning
  1. Melt butter in small saute pan
  2.  Add garlic/seasonings
  3. Stir well
  4. Place 1/4 size biscuits in pan
  5. Bake 25 minutes
  6. Remove from oven
  7. Place large plate on top        Invert
  8. Serve