Sunday, September 23, 2007

German Chocolate Cheesecake

Jacque had this on her mission and requested it for her birthday. I found this recipe online and I have to say, it was delightful. Enjoy!


24 ounces cream cheese, softened and cut into chunks
1/2 cup sugar
2 eggs
1/4 cup sour cream
1 teaspoon vanilla

***Chocolate Cake*** (ended up using a German chocolate cake mix)
4 ounces unsweetened chocolate
1/2 cup butter
2 cups sugar
4 eggs
2 teaspoons vanilla
1 1/2 cup flour

***Chocolate Glaze***
1/2 cup semisweet chocolate chips
2 tablespoons whipping cream

***German Chocolate Topping*** (I used the canned icing)
2 egg yolks
2/3 cup sugar
1/3 cup butter, cut into small pieces
2/3 cup whipping cream
1 teaspoon vanilla
1 cup flaked coconut
1 cup chopped pecans


For Cheesecake: In bowl of electric mixer or in food processor fitted with metal blade, blend cream cheese, sugar, eggs, sour cream and vanilla extract until smooth. Set aside.

For Chocolate Cake: In large microwave safe bowl, combine chocolate and butter. Microwave on HIGH (100%) power for 2 to 3 minutes, or until just melted. Cool slightly. With fork, beat in sugar, eggs and vanilla extract until smooth. Add flour and mix until blended. Spoon into well-greased 9 1/2-inch springform pan, spreading evenly. Carefully, spread cheese mixture evenly over top of chocolate batter.

Bake in preheated 425 degree oven for 15 minutes. Reduce oven temperature to 350 degrees and continue baking 55 to 60 minutes. Turn oven off, open oven door and let cake cool completely to room temperature in oven. Refrigerate until well chilled.

Remove sides from springform. Invert cake onto serving plate, so cheesecake is on bottom and chocolate cake is on top. Spread sides with Chocolate Glaze. Spread top evenly with German Chocolate Topping. Refrigerate until serving time. Garnish with whipped cream if desired.

For Chocolate Glaze: In small microwave-safe bowl combine chocolate chips with whipping cream. Microwave on HIGH power for 45 to 60 seconds. Beat until smooth. Spread on sides of cheesecake.

For German Chocolate Topping: In small microwave-safe bowl, beat egg yolks. Stir in sugar, butter and whipping cream. Microwave on HIGH power 4 minutes, stirring every minute. Remove from microwave and stir in vanilla extract. Stir in coconut and pecans until well blended. Refrigerate until mixture is of spreading consistency. Spread on top of the cheesecake.

Friday, September 14, 2007

Lemon Chiffon Pie

We learned how to make this at an Enrichment activity last week. So good and I'm not really a lemon fan. Worth the try.

2 cups sugar
1/2 cup + 1 T cornstarch
1 T grated lemon peel
1 cup lemon juice
3 C boiling water
8 eggs, separated
1/4 cup margarine or butter
egg whites, whipped
2/3 cup sugar
1/4 tsp cream of tartar

In heavy saucepan, combine sugar and cornstarch; add lemon juice and lemon peel. In a small bowl, beat egg yolks. Add to lemon mixture. Gradually add boiling water, stirring constantly. Over medium heat, cook and stir until mixture boils and thickens. Remove from heat. Add margarine and stir until melted.
Whip egg whites and cream of tartar until soft peaks form. Gradually add sugar while mixing. Whipe until stiff peaks form. Carefully mix one large scoop of whites into lemon mixture. Then reverse and fold remaining lemon mixtures into whites. Just fold. Do not overbeat or egg whites will break down. Gently spoon mixture into two cooked 9# pie crusts. Refrigerate until set, 6-8 hours. Makes 2 pies.

Wednesday, September 5, 2007

Easy corn chowder

I am not the biggest fan of corn chowder, but Mark is so I thought I would try this out. It is so easy and pretty good...Mark loved it but he loves everything I make. Enjoy! Hailey liked it too and that is good enough for me.

We like to add a little cheese on top once we are ready to eat.

4 slices bacon, diced
1 onion, chopped
1 (14.75 ounce) can cream-style corn
1 1/2 cups cubed potatoes
1 (10.75 ounce) can condensed cream of mushroom soup
3 cups milk
salt and pepper to taste
In a large saucepan over medium heat, saute the bacon and onions together until onions are tender, about 7 minutes. Add the corn, potatoes, soup, milk, and salt and pepper. Raise heat to high and bring to a boil. Reduce heat to low, cover and simmer about 25 to 35 minutes or until the potatoes are tender, stirring occasionally.