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You know you want some

Caramel Pecan Cheesecake





Caramel Pecan Cheesecake

Crust
1/2 cup graham cracker crumbs
1/2 cup ground pecans
1/4 cup margarine
2 tablespoons granulated sugar

Combine all ingredients and press into 9-inch springform pan. Bake 10 minutes at 325 degrees F and remove from oven. Turn oven to 450 degrees F. If you wish, you can use 1 cup graham cracker crumbs and eliminate the pecans.

Filling
24 ounces cream cheese, softened
2 tablespoons flour
1 teaspoon vanilla extract
3/4 cup granulated sugar
3 eggs
1/2 cup caramel ice cream topping
1/2 cup pecans, chopped

Combine softened cream cheese, sugar, flour and vanilla extract, mixing at medium speed until well-blended. Add eggs one at a time, mixing well after each. Reserve 1 cup of cheese batter; stir 1/2 cup of caramel topping into this reserved cup of batter. Spoon half of plain batter over crust; cover with the caramel batter. Sprinkle chopped nuts over caramel layer; spread remaining plain batter over the nuts. Bake 7 minutes at 450 degrees F, then reduce temperature to 250 degrees F and bake 40 to 45 minutes more. Remove from oven and loosen cake from rim, but do not remove rim until cool.

Topping
1 tablespoon brown sugar, packed
1 1/2 teaspoons margarine
1 1/2 tablespoons water
1/2 cup pecan halves
2 tablespoons caramel ice cream topping

In saucepan, melt brown sugar and margarine; add water and bring to boil. Add nuts and cook 2 minutes, stirring constantly. Spread nuts on wax paper and let cool. Before serving, spread caramel topping over cake and sprinkle on the caramelized nuts.



Irish Scones, Barm Brack and Irish Soda Bread





Irish Scones

4 eggs
6 C. of flour
3 heaped t. baking powder
1-1/2 t. salt
3/4 cup honey or to taste
1 C. raisins
2 C. milk
1 C. butter

Preheat oven to 425 degrees.

Sift flour, baking powder, salt, sugar in a large bowl. Add butter and mix like fine bread crumbs. Add raisins. In a separate bowl mix eggs and milk together. Add to dry mixture. Make 24 balls and place on floured baking pan. Place in oven and bake for 20 minutes.

Barm Brack

INGREDIENTS:

* 2-1/2 cups mixed dried fruit (currants, raisins, dates etc.)
* 1 cup boiling fruit tea - we used peach/passion fruit
* 1 egg, slighly beaten
* 1 teaspoon mixed spice (Equal parts of ground cinnamon, cloves, allspice, nutmeg and mace.)
* 4 teaspoons orange marmalade or your favorite jelly - We used homemade apple jelly
* 1-1/3 cup granulated sugar
* 2-1/2 cups self-rising flour

PREPARATION:
Soak the fruit in the hot tea overnight.

The next day - Preheat oven to 375 degrees F. Grease a 7 or 8-inch square pan. Add remaining ingredients to soaked fruit and mix well. Pour into prepared pan and bake for 1-1/2 hours.

Let cool in pan on wire rack. Slice and serve buttered with a cup of tea.

Irish Soda Bread - This is a Bread Machine Recipe

* ---------- 1-1/2 Pound Loaf ------------------------ 2 Pound Loaf-----
* Buttermilk ----- 1-1/3 cups -------------------- 1-3/4 cups
* Honey ----- 2 tablespoons -------------------- 3 tablespoons
* Vanilla ----- 1 teaspoon -------------------- 1-1/2 teaspoons
* Shortening ----- 2 tablespoons -------------------- 3 tablespoons
* Uncooked Oatmeal ----- 1/2 cup --------------------2/3 cup
* Bread Flour ----- 3 cups -------------------- 4 cups
* Baking Soda ----- 1/2 teaspoon -------------------- 3/4 teaspoon
* Active Dry Yeast ----- 1-1/2 teaspoons -------------------- 2 teaspoons
* Raisins, optional ----- 1/2 cup -------------------- 3/4 cup

PREPARATION:
Place ingredients in bread pan in order listed or according to manufacturer's directions. The optional raisins are added at the fruit and nut signal. Depending on your machine this could be anywhere from 30 to 40 minutes into the cycle.
Remember, when adding the yeast last, make a small well with your finger to place the yeast. This will insure the proper timing of the yeast reaction. This bread is processed at the Sweet cycle.



Enjoy,

Wander

Comments

( 22 comments — Leave a comment )
twistedcat
Mar. 11th, 2005 12:21 pm (UTC)
i may just have to make some sort of filling/topping concoction without the crust...
wander
Mar. 11th, 2005 12:25 pm (UTC)
I can't eat most of it now since I've cut a lot of sugar out of my diet. I was pretty good about resisting it all except for the scones and I had a couple of those.

W
twistedcat
Mar. 11th, 2005 01:43 pm (UTC)
what about if you sub out the sugar for stevia?
wander
Mar. 11th, 2005 01:47 pm (UTC)
That might work, or even fructose. I used honey in the scones, of course the fat in the real butter doesn't help much. I'll have to do some experimenting. Thanks!

W
lauramander
Mar. 11th, 2005 12:26 pm (UTC)
post to cookingood?
wander
Mar. 11th, 2005 12:27 pm (UTC)
Just for you.

Wander
dragoneerl
Mar. 11th, 2005 12:51 pm (UTC)
Oh yes, I will have to try to make some of these. Thanks.
wander
Mar. 11th, 2005 01:07 pm (UTC)
Yep, good bachelor food. Or good "impress a date" food.

Wander
dragoneerl
Mar. 11th, 2005 01:38 pm (UTC)
More like good "sit around and get fat(ter)" food. When I said thanks I was being facetious! :-)
carocrow
Mar. 11th, 2005 01:32 pm (UTC)
*sigh*

I haven't eaten yet today, and you post all that pornographic food.

If I had a decent oven (and not this miniature convection contraption) I'd seriously try some of that.
wander
Mar. 11th, 2005 01:39 pm (UTC)
Next time I make the cheesecake, I'll vaccum seal a piece or two and Fed Ex it to you.

Wander
carocrow
Mar. 11th, 2005 03:51 pm (UTC)
*tummy growls*
fredwolf007
Mar. 11th, 2005 02:52 pm (UTC)
The wrong week to start a diet!
Well isn't that just a yummy sight. Looks like I will be baking some this weekend :-) Thanks for sharing.

Cheers,
Fred
wander
Mar. 11th, 2005 02:55 pm (UTC)
Re: The wrong week to start a diet!
Sure, Luckily I avoided all but one small slice of the cheesecake and two of the scones and a small piece of the Barm Brack or I could have made a career of eating this stuff.

W
gnominclature
Mar. 13th, 2005 10:38 pm (UTC)
I LOVE THE TROPICAL TERROR!!! It's so yummy... ryl says you're an ass for creating such a horror, but as all hot foods go with me, they are sweet and tangy. She shook her fist in fury in your general direction, too...
ryl
Mar. 13th, 2005 10:50 pm (UTC)
You need to call that stuff Illinoisean Insanity Salsa. I swear I saw the space coyote while I was eating it*. He said "Stop eating that stuff, stupid," and I did.

*Poured it over a salmon which I then baked and chopped up to mix with cheese sauce for Hellfredo.
wander
Mar. 14th, 2005 05:11 am (UTC)
I seem to remember when I gave it to you that you said you were putting it away for gnome use only. I take no responsibility if you then ate some yourself....hehehehe but I will laugh my ass off about it.

W
ryl
Mar. 14th, 2005 02:33 pm (UTC)
Consider it temporary insanity brought on by my new ability to tolerate jalapenos
I thought I scraped the sauce off my part of the fish, but it permeated, like some foul devilish miasma.

Gnome was thoroughly punished for his enjoyment. Peppers like to wreak havoc with the final stages of digestion. Bwa-ha-ha.
wander
Mar. 14th, 2005 05:09 am (UTC)
Not my fault she ate some. I told her not to. Glad you liked it. I'll be making more soon.

W
gnominclature
Mar. 14th, 2005 08:09 pm (UTC)
Lemme update you... it's very tasty; however, I can see why it's called the Tropical Terror. Not only is it supposed to make you warm, it also wreaks havoc on the bowels like a third-world country's water would (i.e.-mexico city).
wander
Mar. 14th, 2005 09:52 pm (UTC)
You get used to it after awhile. I still get the hot in the top half but the bottom half is oK now.

W
gnominclature
Mar. 15th, 2005 03:37 am (UTC)
Hehehe... just like the water :)
( 22 comments — Leave a comment )