Deserts


No Crack No burn Cheesecake

ingredients:
  • 1 1/2 cups graham cracker crumbs (about 10 whole crackers crushed)
  • 1 tablespoon sugar
  • 6 tablespoons (3/4 stick) butter , melted
  • 2 1/2 pounds (five 8-ounce packages) cream cheese , at room temperature
  • 1 1/2 cups sugar
  • 5 eggs , at room temperature
  • 2 egg yolks , at room temperature
  • 1/4 cup sour cream
  • 1 tablespoon grated lemon zest
  • 1 1/2 teaspoon vanilla
Topping (optional)
  • 1 cup red jelly (not jam), such as current, raspberry, or strawberry
  • 1 1/2 pints fresh raspberries or berries of your choice
Directions:
Preheat oven to 350°. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter; mix until moistened. Pour into a 9-inch springform pan. Using your hands, press crumbs into bottom of pan and 1 inch up the sides. Bake 8 minutes. Cool to room temperature. wrap bottom of cheesecake pan with aluminum foil.

Increase oven temperature to 450°. Place cream cheese and sugar in the bowl of an electric mixer and blend on medium-high speed until light and fluffy, about 5 minutes. Reduce speed to medium and add eggs and egg yolks, 2 at a time, combing well after each addition. With mixer on low, add sour cream, lemon zest, and vanilla. Mix thoroughly and pour into crust. put cheesecake pan in larger baking dish and pour hot water into the larger baking dish aroungd the cheesecake pan until the water is laf way up the side of the cheesecake pan. put into pre-heated oven.newyorkcheesecake this is my pic before the topping, i normally top as i serve

Bake cake 15 minutes. Reduce oven temperature to 225° and bake an additional 1 hour and 15 minutes. Turn off oven and open door wide. Cake will not be completely set in center. Leave cake in oven with door open 30 minutes. Remove from oven and allow to sit at room temperature another 2 to 3 hours, until completely cooled. Cover with plastic wrap and refrigerate overnight.
Remove cake from springform pan by carefully running a hot knife around the outside of cake. Retain bottom of pan for serving.
To make the topping, melt jelly in a small pan over low heat. In a bowl, gently toss raspberries and jelly until well-mixed; using a spoon, arrange berries on top of cake. Refrigerate until ready to serve.

Pineapple upside down cake









Ingredients












1/2 ripe medium pineapple, peeled, cored, eyes removed and sliced into 1/2-inch rounds (about 4 or 5 slices)
3/4 cup (1 1/2 sticks) unsalted butter
3/4 cup light brown sugar
14 pecan halves
1 cup cake flour (not self-rising)
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
2 eggs
1 cup buttermilk
1 1/2 teaspoons vanilla extract
1 tablespoon dark rum
1 teaspoon vanilla extract
4 fresh cherries, halved and pits removed






Directions

Melt 4 tablespoons of the butter in a 10-inch cast iron skillet, over medium heat. Add the brown sugar and stir to combine. Increase the heat to medium high and cook until the sugar mixture is bubbly, about 2 minutes. Arrange pineapple slices in the skillet in a pleasing pattern and continue to cook for 2 minutes, or until the sugar mixture turns an amber color. Turn the pineapple slices over and remove the pan from the heat. (The mixture will continue to cook even though the heat is off.) Arrange the pecan halves in the spaces between the rings. Set aside to cool slightly.
Preheat the oven to 375 degrees F.
Stir together the flours, baking powder, baking soda, and salt in a medium mixing bowl.
In the bowl of an electric mixer, cream together the remaining 1/2 cup butter and the granulated sugar until light and fluffy. Add the eggs, 1 at a time, mixing just until incorporated. Add the flour mixture and buttermilk alternately in 3 batches, mixing at low speed after each addition until just combined. Stir in the vanilla and rum.
Spoon the batter evenly over the pineapple slices in the skillet. Bake in the middle of the oven until golden brown and a tester comes out clean, 35 to 40 minutes.
Cool the cake in the skillet on a wire rack for 4 minutes only. Run a thin knife around the edge of the cake and, wearing oven mitts and working quickly, invert the cake onto a cake plate, keeping plate and skillet firmly pressed together. Carefully lift the skillet off cake and replace any fruit stuck to the bottom of the skillet, if necessary. Arrange the fresh cherry halves, cut side down, into the top of the cake, in the center of the pineapple rings.
Serve cake warm or at room temperature.




Island Pineapple Upsidedown Cake 
Is is so easy . . . .

3/4 cup brown sugar
1 can pineapple slices, drained
maraschino cherries
1 box yellow cake mix
½ cup Puerto Rican rum
½ cup coconut flakes
eggs (as called for on cake mix box)
oil (as called for on cake mix box)
Grease a cake pan (size called for on cake mix box).
Spread the brown sugar on the bottom.
Arrange pineapple slices on top of brown sugar.
Place maraschino cherries around pineapple.
Prepare a box of yellow cake mix following the directions, but switching ½ cup rum for water. (If cake mix box calls for 3/4 cups water, then use ½ cup rum and ¼ cup water - you can use pineapple juice instead of water), and add coconut flakes, and mix according to cake mix box directions.
Pour the batter over pineapples and cherries.
Bake according to cake mix box directions (350 degrees, etc). When the cake is done, loosen the edges with a butter knife. Allow it to rest for 5 minutes before flipping unto a serving plate. This cake is good, even warm and better on day 2.

This is a very moist and delicious cake - and so easy!




Flan (Spanish egg-custard)
1 can evaporated milk
1 can condensed milk
5 whole eggs
½ cup of sugar
1 tsp vanilla
pinch of salt
1 cup sugar (for the caramel)
Flan - Blend all ingredients until completely mixed. Pour the flan mixture thru a metal strainer right into the caramelized pan.

Set the mold in a broiling pan (baño de María). Cook in a 350º oven for one hour. At 30 minutes check to see if it's getting too brown on top - if so cover loosely with foil.
Test the flan to see if it's done by inserting a knife in the center. If the flan is still soft, let it cook longer until a knife inserted again comes out clean. Remove from the oven carefully and let it sit on the counter until it cools. Then cover with foil and refrigerate for at least 3 hours.
To serve lay a plate on top of the mold then carefully flip it over and slide the mold off.
Stove Top Caramel - Melt 1cup sugar in a non-stick pan, over low heat. Keep your eye on it. If it burns you will have to start over. It just needs to melt that's all. Using a non stick pan will cause the caramel to just slip off the pan when pouring - easy to clean later.
Immediately pour the caramel into a metal pan and swirl it around to cover the bottom and sides. Your have to be quick because once it starts to cool down you don't stand a chance. The caramel should have cooled down before you pour the egg mixture in it.
Microwave Caramel

1 cup sugar
3 tbs of water
Place sugar and water in a microwave proof bowl. Microwave for 5 min. and keep your eye on it. Just needs to melt and be slightly golden.
Immediately pour the caramel into the Microwavable Flan Mold and swirl it around to cover the bottom and sides. You'll have to be quick because once it starts to cool down you don't stand a chance. The caramel should have cooled down before you pour the egg mixture in it.




Cream Cheese Flan
Flan de Queso
½ cup sugar
1 - 8oz. package cream cheese, softened
8 eggs
1 can sweetened condensed milk
1 can evaporated milk
1 teaspoon vanilla
Beat all ingredients together. Carefully pour into prepared pan and bake at 350º in a "baño de Maria" (bain marie) for about 50 minutes or until golden. Test with a knife as you would a cake, it should come out clean. Remove from oven, cool and refrigerate at least 4 hours.

Coffee Flan

7 eggs
7 tablespoons sugar
1½ cup evaporated milk
4 teaspoons instant coffee
½ cup
 water
½ teaspoon vanilla
¼ teaspoon ground cinnamon
Beat together eggs and the 7 tablespoons sugar; add milk, instant coffee dissolved in water, vanilla and cinnamon. Carefully pour into caramelized pan and bake at 350º in a "baño de Maria" (bain marie) for about 50 minutes or until golden. Test with a fork, it should come out clean. Remove from oven, cool and refrigerate at least 3 hours.





Pumpkin Flan
6 eggs
¾ cup sugar
¼ teaspoon salt
1/3 cup water
1 teaspoon ground cinnamon
1 teaspoon vanilla
1 cup pumpkin purée (canned or fresh cooked)
1½ cup evaporated milk
Beat all ingredients together. Carefully pour into caramelized pan and bake at 350º in a "baño de Maria" (bain marie) for about 50 minutes or until golden. Test with a knife, it should come out clean. Remove from oven, cool and refrigerate at least 4 hours.







Flan de Almendras 
(Almond Flan)
7 eggs
3/4 cups of sugar
½ cup ground almonds
3 cups evaporated milk
1 tsp. grated lemon peel
¼ tsp. salt
Beat all ingredients together. Carefully pour into caramelized pan and bake at 350º in a "baño de Maria" (bain marie) for about 50 minutes or until golden. Test with a knife, it should come out clean. Remove from oven, cool and refrigerate at least 4 hours.





PINEAPPLE FLAN
This unique flan is made with pineapple juice rather than milk or cream. Use the pineapple juice found near the orange juice in supermarket refrigerator sections, and begin making the flan a day ahead.
3 cups pineapple juice
½ cup sugar
18 large egg yolks
Pineapple mixture: Bring juice and 1/2 cup sugar to boil in medium saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium; simmer until mixture is reduced to 2 cups, stirring occasionally, about 25 minutes. Cool to room temperature. Place egg yolks in large bowl. Whisk in pineapple mixture.
Carefully pour into caramelized pan and bake at 350º in a "baño de Maria" (bain marie) for about 50 minutes or until golden. Test with a knife, it should come out clean. Remove from oven, cool and refrigerate at least 3 hours.

Flan de Coco
Coconut flan
1 tsp. vanilla extract
1 can condensed milk
1 can coconut milk
5 eggs
Blend all ingredients together in a blender. Carefully pour into caramelized pan and bake at 350º in a "baño de Maria" (bain marie) for about 50 minutes or until golden. Test with a knife, it should come out clean. Remove from oven, cool and refrigerate at least 3 hours.
Coconut-Cheese-Rum Flan
1 (8 oz.) package cream cheese
3/4 cup coconut milk
1 cup evaporated milk
1 cup condensed milk
7 eggs
1/2 cup butter (optional)
1 tbsp. Puerto Rican Light Rum
Blend all ingredients together. Carefully pour into caramelized pan and bake at 350º in a "baño de Maria" (bain marie) for about 50 minutes or until golden. Test with a knife, it should come out clean. Remove from oven, cool and refrigerate at least 3 hours.
Merengue Flan
10 egg yokes
1 tall can evaporated milk
1 cup refined sugar
Rind of one lemon, finely grated
Beat the egg yolks and add the milk and the refined sugar gradually. Blend well. Add the grated lemon peel to the mixture and stir. Pour the mixture into a caramelized pan when well blended. Set the mold in pan filled with water and bake in a moderate oven (350º) till almost cooked, about 40 minutes.
Merengue: 3 egg whites 6 tablespoons refined sugar
Make a merengue by beating the egg whites to a stiff consistency, gradually adding the sugar. Pour the merengue on top of egg and milk mixture (the flan) that is almost done. Put back into the even and brown the merengue for about 15 minutes or until the peaks are golden.. Chill before serving.

Coquito Flan
6 egg yolks
1 cup evaporated milk
1 cup prepared coquito with rum
1/2 cup sugar
pinch cinnamon
Blend all ingredients together. Carefully pour into caramelized pan and bake at 350º in a "baño de Maria" (bain marie) for about 50 minutes or until golden. Test with a knife, it should come out clean. Remove from oven, cool and refrigerate at least 3 hours.

Chocolate Flan
1 can evaporated milk
1 can sweetened condensed milk
2 oz. semi-sweet chocolate pieces
1 cinnamon stick
6 whole eggs
½ cup sugar
Heat the milk, cinnamon, and chocolate pieces, stirring occasionally to help the chocolate dissolve. Remove the cinnamon stick. Let this cool down to just warm. Blend the rest of the ingredients together gradually adding the milk mixture.
Carefully pour into caramelized pan and bake at 350º in a "baño de Maria" (bain marie) for about 50 minutes or until golden. Test with a fork, it should come out clean. Remove from oven, cool and refrigerate at least 3 hours.
Caramel Kisses Flan
30 Hershey's Kisses Filled with Caramel Milk Chocolates
1½ teaspoons water
1 can (5 oz.) evaporated milk
Water
1 can (14 oz.) sweetened condensed milk
4 eggs
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon salt

1. Remove wrappers from caramel filled chocolates. Heat oven to 350 F. Place 12 chocolates and 1-1/2 teaspoons water in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH an additional 10 seconds at a time, stirring after each heating, until chocolates are melted and mixture is smooth when stirred. Pour mixture into 1½ quart round baking dish. Spread mixture so that bottom of pan is covered.
2. Pour evaporated milk into 2-cup glass measuring cup; add water to make 1¼ cups. Place sweetened condensed milk. 1 cup reconstituted milk, eggs, vanilla extract, almond extract and salt into blender container.
3. Place remaining 18 caramel filled chocolates and remaining 1/4 cup milk in small microwave-safe bowl. Microwave at HIGH 30 seconds; stir. If necessary, microwave at HIGH an additional 10 seconds at a time, stirring after each heating, until chocolates are melted and mixture is smooth and warm when stirred; add to blender container. Cover; blend until smooth and well blended. Gradually pour over caramel mixture in baking dish. Cover top of baking dish with foil to keep it from browning.
4. Set dish in a larger baking pan. Fill the larger pan with water until it reaches halfway up sides of flan dish. Bake 1-1/2 to 2 hours or until knife comes out almost clean when inserted halfway into center of custard. (Do not pierce bottom.) Remove from water to wire rack. Cool 2 hours. Cover; refrigerate overnight or until thoroughly chilled (about 8 hours).
5. To serve, run a knife or rubber scraper along the outside of flan. Place serving plate over baking dish; invert onto serving plate. Let stand several minutes for the flan to release and the caramel to drip down; remove baking dish. 8 to 10 servings.