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Mother's Day delights

Posted: May 4, 2010 7:30 p.m.
Updated: May 5, 2010 4:55 a.m.
Upside-down honey cheesecakesFrom Bon Appétit Prep Time: 25 minutesCook Time: 35 minutesChilling Time: At least 1 hourServings: 121 cup sugar 1/3 cup honey 1/4 cup (1/2 stick) unsalted butter 1/3 cup water 3 8-ounce packages cream cheese, room temperature 2/3 cup (packed) golden brown sugar 1 cup sour cream 2 teaspoons lemon juice 2 teaspoons vanilla extract 4 eggs, room temperature Assorted fresh berries (for garnish) Preheat oven to 300°F. Butter twelve 3/4-cup ramekins or custard cups. Place one cup sugar, honey, and butter in heavy medium saucepan. Stir over medium heat until butter melts and mixture is blended. Increase heat to medium-high and bring to boil. Whisk until mixture darkens slightly and candy thermometer registers 300°F, about five minutes. Remove from heat; add one-third cup water (mixture will bubble vigorously); whisk to blend. Divide topping among rame­kins (about two tablespoonfuls for each). Divide ramekins between two roasting pans and chill while preparing filling. Using on/off turns, blend cream cheese and brown sugar in processor, scraping bowl occasionally. Add sour cream, lemon juice, and vanilla; process until smooth. Add eggs one at a time, processing just to blend between addi­tions. Divide filling among ramekins. Add enough hot water to pans to come halfway up sides of ramekins. Bake cheesecakes until set, about 35 minutes. Remove from roasting pans and chill until firm, about one hour. Do ahead: Can be made two days ahead. Cover and keep chilled. Run thin knife around sides of rame­kins. Invert onto plates, scooping any remaining topping from ramekins over cheesecakes. Garnish with berries. Upside-down honey cheesecakesFrom Bon Appétit Prep Time: 25 minutesCook Time: 35 minutesChilling Time: At least 1 hourServings: 121 cup sugar 1/3 cup honey 1/4 cup (1/2 stick) unsalted butter 1/3 cup water 3 8-ounce packages cream cheese, room temperature 2/3 cup (packed) golden brown sugar 1 cup sour cream 2 teaspoons lemon juice 2 teaspoons vanilla extract 4 eggs, room temperature Assorted fresh berries (for garnish) Preheat oven to 300°F. Butter twelve 3/4-cup ramekins or custard cups. Place one cup sugar, honey, and butter in heavy medium saucepan. Stir over medium heat until butter melts and mixture is blended. Increase heat to medium-high and bring to boil. Whisk until mixture darkens slightly and candy thermometer registers 300°F, about five minutes. Remove from heat; add one-third cup water (mixture will bubble vigorously); whisk to blend. Divide topping among rame­kins (about two tablespoonfuls for each). Divide ramekins between two roasting pans and chill while preparing filling. Using on/off turns, blend cream cheese and brown sugar in processor, scraping bowl occasionally. Add sour cream, lemon juice, and vanilla; process until smooth. Add eggs one at a time, processing just to blend between addi­tions. Divide filling among ramekins. Add enough hot water to pans to come halfway up sides of ramekins. Bake cheesecakes until set, about 35 minutes. Remove from roasting pans and chill until firm, about one hour. Do ahead: Can be made two days ahead. Cover and keep chilled. Run thin knife around sides of rame­kins. Invert onto plates, scooping any remaining topping from ramekins over cheesecakes. Garnish with berries.
Upside-down honey cheesecakesFrom Bon Appétit Prep Time: 25 minutesCook Time: 35 minutesChilling Time: At least 1 hourServings: 121 cup sugar 1/3 cup honey 1/4 cup (1/2 stick) unsalted butter 1/3 cup water 3 8-ounce packages cream cheese, room temperature 2/3 cup (packed) golden brown sugar 1 cup sour cream 2 teaspoons lemon juice 2 teaspoons vanilla extract 4 eggs, room temperature Assorted fresh berries (for garnish) Preheat oven to 300°F. Butter twelve 3/4-cup ramekins or custard cups. Place one cup sugar, honey, and butter in heavy medium saucepan. Stir over medium heat until butter melts and mixture is blended. Increase heat to medium-high and bring to boil. Whisk until mixture darkens slightly and candy thermometer registers 300°F, about five minutes. Remove from heat; add one-third cup water (mixture will bubble vigorously); whisk to blend. Divide topping among rame­kins (about two tablespoonfuls for each). Divide ramekins between two roasting pans and chill while preparing filling. Using on/off turns, blend cream cheese and brown sugar in processor, scraping bowl occasionally. Add sour cream, lemon juice, and vanilla; process until smooth. Add eggs one at a time, processing just to blend between addi­tions. Divide filling among ramekins. Add enough hot water to pans to come halfway up sides of ramekins. Bake cheesecakes until set, about 35 minutes. Remove from roasting pans and chill until firm, about one hour. Do ahead: Can be made two days ahead. Cover and keep chilled. Run thin knife around sides of rame­kins. Invert onto plates, scooping any remaining topping from ramekins over cheesecakes. Garnish with berries.
Frozen raspberry layer cakeFrom Country LivingPrep Time: 20 minutes (not counting freezing times)Total Freezing Time: At least 4 hoursServings: 8 to 102 10 3/4-ounce frozen pound cakes, crusts removed, sliced into 1/4-inch-thick slices 3 cups vanilla ice cream, slightly softened 4 cups raspberry sorbet, slightly softened 1 pint fresh raspberries, rinsed and picked over 3 tablespoons Chambord, or other raspberry-flavored liqueur Prepare the pan: Trace and cut out a 9-inch circle from parchment paper and fit it into the bottom of a 9-inch springform pan. Cut out a 3-by-27-inch strip of parchment and fit around inside of pan. Tape to secure parchment paper and set aside. Assemble the cake: Cover bottom of pan with a single layer of pound cake slices and spread ice cream evenly over cake.Freeze until ice cream hardens - about 25 minutes. Spread two cups sorbet over ice cream, followed by another layer of pound cake slices. Return cake to freezer for 10 minutes. Combine raspberries and Chambord together in small bowl. Remove cake pan from freezer and place berries evenly over cake. Top with a final layer of pound cake and remaining sorbet. Wrap tightly with plastic wrap and freeze until firm - at least four hours. Frozen raspberry layer cakeFrom Country LivingPrep Time: 20 minutes (not counting freezing times)Total Freezing Time: At least 4 hoursServings: 8 to 102 10 3/4-ounce frozen pound cakes, crusts removed, sliced into 1/4-inch-thick slices 3 cups vanilla ice cream, slightly softened 4 cups raspberry sorbet, slightly softened 1 pint fresh raspberries, rinsed and picked over 3 tablespoons Chambord, or other raspberry-flavored liqueur Prepare the pan: Trace and cut out a 9-inch circle from parchment paper and fit it into the bottom of a 9-inch springform pan. Cut out a 3-by-27-inch strip of parchment and fit around inside of pan. Tape to secure parchment paper and set aside. Assemble the cake: Cover bottom of pan with a single layer of pound cake slices and spread ice cream evenly over cake.Freeze until ice cream hardens - about 25 minutes. Spread two cups sorbet over ice cream, followed by another layer of pound cake slices. Return cake to freezer for 10 minutes. Combine raspberries and Chambord together in small bowl. Remove cake pan from freezer and place berries evenly over cake. Top with a final layer of pound cake and remaining sorbet. Wrap tightly with plastic wrap and freeze until firm - at least four hours.
Frozen raspberry layer cakeFrom Country LivingPrep Time: 20 minutes (not counting freezing times)Total Freezing Time: At least 4 hoursServings: 8 to 102 10 3/4-ounce frozen pound cakes, crusts removed, sliced into 1/4-inch-thick slices 3 cups vanilla ice cream, slightly softened 4 cups raspberry sorbet, slightly softened 1 pint fresh raspberries, rinsed and picked over 3 tablespoons Chambord, or other raspberry-flavored liqueur Prepare the pan: Trace and cut out a 9-inch circle from parchment paper and fit it into the bottom of a 9-inch springform pan. Cut out a 3-by-27-inch strip of parchment and fit around inside of pan. Tape to secure parchment paper and set aside. Assemble the cake: Cover bottom of pan with a single layer of pound cake slices and spread ice cream evenly over cake.Freeze until ice cream hardens - about 25 minutes. Spread two cups sorbet over ice cream, followed by another layer of pound cake slices. Return cake to freezer for 10 minutes. Combine raspberries and Chambord together in small bowl. Remove cake pan from freezer and place berries evenly over cake. Top with a final layer of pound cake and remaining sorbet. Wrap tightly with plastic wrap and freeze until firm - at least four hours.
Strawberry shortcake cupcakesFrom RedbookPrep Time: 25 minutesCook Time: 24 minutesServings: 121 1/3 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup unsalted butter, softened 2/3 cup granulated sugar 2 large eggs 1 1/2 teaspoons vanilla extract 2/3 cup sour cream Topping1 quart strawberries, hulled, thickly sliced 1/3 cup granulated sugar 1 tablespoon lemon juice 1 1/2 cups cold heavy cream 3 tablespoons confectioners' sugar 1 tablespoon vanilla extract Heat oven to 350° F. Line 12 standard muffin cups with paper liners.In medium bowl, whisk flour, baking powder, baking soda and salt. In large bowl with mixer on medium, beat butter and sugar until light and creamy. Beat in eggs, one at a time, then vanilla. With mixer on low, alternately beat in flour mix­ture and sour cream until combined. Continue to beat on medium until batter is thick and smooth.Spoon batter into a zip-top bag. Snip a 1/2-inch corner from bag and fill liners slightly less than two-thirds full. Bake 24 to 26 minutes, or until lightly golden and a pick inserted in the center of a cupcake comes out clean. Cool in pan on a wire rack 5 minutes; remove cupcakes from pan and cool completely. Toss strawberries several times in a bowl with sugar and lemon juice until very syrupy. In large bowl, beat cream, confectioners' sugar, and vanilla until soft peaks form. Use a skewer to poke several holes into top of each cupcake. Spoon some syrup from bowl over top, allowing it to absorb into cupcakes. Top with sliced berries and a dollop of cream. Arrange a few sliced berries in cream and drizzle with remaining strawberry syrup. Strawberry shortcake cupcakesFrom RedbookPrep Time: 25 minutesCook Time: 24 minutesServings: 121 1/3 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup unsalted butter, softened 2/3 cup granulated sugar 2 large eggs 1 1/2 teaspoons vanilla extract 2/3 cup sour cream Topping1 quart strawberries, hulled, thickly sliced 1/3 cup granulated sugar 1 tablespoon lemon juice 1 1/2 cups cold heavy cream 3 tablespoons confectioners' sugar 1 tablespoon vanilla extract Heat oven to 350° F. Line 12 standard muffin cups with paper liners.In medium bowl, whisk flour, baking powder, baking soda and salt. In large bowl with mixer on medium, beat butter and sugar until light and creamy. Beat in eggs, one at a time, then vanilla. With mixer on low, alternately beat in flour mix­ture and sour cream until combined. Continue to beat on medium until batter is thick and smooth.Spoon batter into a zip-top bag. Snip a 1/2-inch corner from bag and fill liners slightly less than two-thirds full. Bake 24 to 26 minutes, or until lightly golden and a pick inserted in the center of a cupcake comes out clean. Cool in pan on a wire rack 5 minutes; remove cupcakes from pan and cool completely. Toss strawberries several times in a bowl with sugar and lemon juice until very syrupy. In large bowl, beat cream, confectioners' sugar, and vanilla until soft peaks form. Use a skewer to poke several holes into top of each cupcake. Spoon some syrup from bowl over top, allowing it to absorb into cupcakes. Top with sliced berries and a dollop of cream. Arrange a few sliced berries in cream and drizzle with remaining strawberry syrup.
Strawberry shortcake cupcakesFrom RedbookPrep Time: 25 minutesCook Time: 24 minutesServings: 121 1/3 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup unsalted butter, softened 2/3 cup granulated sugar 2 large eggs 1 1/2 teaspoons vanilla extract 2/3 cup sour cream Topping1 quart strawberries, hulled, thickly sliced 1/3 cup granulated sugar 1 tablespoon lemon juice 1 1/2 cups cold heavy cream 3 tablespoons confectioners' sugar 1 tablespoon vanilla extract Heat oven to 350° F. Line 12 standard muffin cups with paper liners.In medium bowl, whisk flour, baking powder, baking soda and salt. In large bowl with mixer on medium, beat butter and sugar until light and creamy. Beat in eggs, one at a time, then vanilla. With mixer on low, alternately beat in flour mix­ture and sour cream until combined. Continue to beat on medium until batter is thick and smooth.Spoon batter into a zip-top bag. Snip a 1/2-inch corner from bag and fill liners slightly less than two-thirds full. Bake 24 to 26 minutes, or until lightly golden and a pick inserted in the center of a cupcake comes out clean. Cool in pan on a wire rack 5 minutes; remove cupcakes from pan and cool completely. Toss strawberries several times in a bowl with sugar and lemon juice until very syrupy. In large bowl, beat cream, confectioners' sugar, and vanilla until soft peaks form. Use a skewer to poke several holes into top of each cupcake. Spoon some syrup from bowl over top, allowing it to absorb into cupcakes. Top with sliced berries and a dollop of cream. Arrange a few sliced berries in cream and drizzle with remaining strawberry syrup.
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The Mother's Day brunch is arranged, the cards and flowers are picked out - now it's time to make a show-stopping dessert that will truly make her day. And it's easier than you might think.

When looking for the perfect way to treat mom on Mother's Day, try a simple search on Bing.com. Bing makes it easy to find recipes by meals, con­venience, or even ingredients to find just the right recipe - like cheese­cake, pie or blackberry cobbler - to truly delight the special mom in your life.

Show your mom just how much she means to you by making her some­thing special and giving her a Mother's Day she won't forget. Here are three delicious ideas.

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