Tag Archives: lemons

White Chocolate & Raspberry Cheesecake

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White Chocolate & Raspberry Cheesecake

Submitted by jen LUVS REVIEWS

Crust Ingredients

18 vanilla wafer cookies 1 c. almonds, toasted
4 ½ tbsp unsalted butter, melted

Filling Ingredients

4 oz. imported white chocolate, chopped 1 8oz. packages of cream cheese, room temp
2/3 c. sugar 2 tsp vanilla extract
¾ tsp grated lemon peel 2 large eggs
¾ c. fresh raspberries or frozen unsweetened, thawed, drained

Topping Ingredients

1 8oz. container sour cream 3 tbsp sugar
½ tsp vanilla extract 2½ pint baskets raspberries
½ c. seedless raspberry jam

Crust Directions

  1. Preheat oven to 350°F. Place large piece of foil on heavy large baking sheet. 
  2. Set 8″x2″ bottomless heart-shaped cake pan atop foil. (If unavailable, use 8″ spring form pan; omit foil.) 
  3. Wrap foil around outside & 1″ up sides of pan. Butter foil & pan. Finely grind cookies & almonds in processor. 
  4. Add butter & blend until mixture forms very moist crumbs. Using plastic wrap as aid, press crumbs firmly onto bottom & 2″ up sides of pan. 
  5. Bake until golden, about 10 minutes. 
  6. Cool. Maintain oven temperature.

Filling Directions

  1. Melt white chocolate in top of double boiler over simmering water until smooth, stirring often. Remove from over water. 
  2. Using electric mixer, beat cream cheese, sugar, vanilla & peel in large bowl until smooth. 
  3. Add eggs 1 at a time, beating just until combined. Beat in white chocolate. 
  4. Spoon half of batter into crust. Top with ¾ c. berries. Spoon remaining batter over. 
  5. Bake until edges of cake are set but center 3″ still moves when cake is shaken, about 45 minutes. 
  6. Cool 20 minutes. Maintain oven temperature. 
  7. Using fingertips, press down gently on edges of cheesecake to flatten slightly.

Topping Directions

  1. Whisk sour cream, sugar & vanilla in bowl. Spoon over cake, spreading to edge of pan. 
  2. Bake 5 minutes. Transfer cake in pan to rack. 
  3. Run small knife around sides of cake. Cool completely. 
  4. Chill cake overnight. Fold down foil along sides of pan. 
  5. Lift cake pan off cheesecake. Transfer cheesecake to platter, discarding foil. 
  6. Cover cake with berries. 
  7. Bring jam to simmer in small saucepan, stirring often. 
  8. Gently brush jam over berries. (Can be prepared 3 hours ahead; chill.)

Puerco Pibil

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Submitted by Americo

Ingredients

5 tbsp whole annato seeds 2 tbsp whole cumin seeds
1 tbsp peppercorn 8 whole allspice seeds
2 habanero chilies (chopped) ½ c. orange juice
½ c. white vinegar 2 tbsp salt
8 cloves garlic 5 lemons
5 lbs. pork butt, cut into 2″ cubes splash of tequila
banana leaves

Directions

  1. Grind the above (except banana leaves). Combine the above with spice mix in a blender & puree.
  2. Line a 9″x13″ pan with banana leaves; add the pork mixture. Fold over the leaves to cover.
  3. Lightly cover with foil. Bake 4 hours at 325°F.
  4. Serve over rice.

Honey Lemon Chicken

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Submitted by randilicious
Serves 4

Sauce Ingredients

1 c. water ½ c. sugar
1/3 c. distilled white vinegar 1½ tbsp corn starch
½ c. honey 1 c. orange juice
1 lemon

Chicken Ingredients

1 lb. chicken cut into 1½” strips 3 tbsp all-purpose flour
3 tbsp corn starch

Other Ingredients

2 cloves garlic, minced 10 sticks asparagus, cut into 2″ strips
3 tbsp extra virgin olive oil 1½ c. steamed white rice

Sauce Directions

  1. In a medium sauce pan over medium heat, mix water & corn starch until well blended. 
  2. Stir in sugar, vinegar, orange juice, & honey. Squeeze in 1 lemon. 
  3. Heat over medium heat for approximately 15 minutes, stirring occasionally, until it reaches a syrup consistency. 
  4. Set sauce aside.

Directions

  1. Mix together 3 tbsp flour & 3 tbsp corn starch. 
  2. Dredge chicken strips in flour/corn starch mixture until each chicken strip is well coated. Set aside chicken.
  3. Prepare rice in rice cooker, & set aside.
  4. In a wok or saucepan, heat olive oil. When oil is hot, toss in garlic. Add chicken & fry in garlic & oil.
  5. Stir in asparagus & hear with chicken for 2 minutes. Drain oil.
  6. Pour sauce over chicken & asparagus. Serve over bed of steamed white rice.

Chocolate Cake Shot

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Submitted by BiggieB

Ingredients

¾ oz Frangelico ¾ oz vodka (good stuff)
1 lemon wedge Sugar

Directions

  1. Combine vodka & Frangelico in shaker. Shake very well. Strain into shot glass. Coat lemon wedge in sugar.
  2. Shoot drink, then bite into lemon wedge. If made correctly, you will have the after taste of chocolate cake. The cool part is, there is no chocolate in the drink.
  3. If you want a German chocolate cake, substitute Malibu for the vodka.

Double Berry Blueberry Muffins

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Yields: 1 Dozen

Ingredients

1½ c. all-purpose flour 1/3 c. (5-1/3 tbsp)
1 c. Quaker Oats margarine or butter, melted
½ c. sugar 2 egg whites, lightly beaten
1 tbsp baking powder 1 tsp grated lemon peel
¼ tsp salt (optional) ¾ c. fresh or frozen blueberries
1 c. low-fat or skim milk ¼ c. raspberry or strawberry preserves

Directions

  1. Heat oven to 400°F. Line 12 medium muffin cups with paper baking cups or lightly grease bottoms only. 
  2. Combine dry ingredients; mix well. 
  3. Add combined milk, margarine, egg whites & lemon peel; mix just until dry ingredients are moistened. 
  4. Gently stir in blueberries. Fill muffin cups ½ full. 
  5. Spoon 1 tsp preserves over batter. Spoon remaining batter over preserves. 
  6. Bake 23 to 25 minutes or until golden brown. 
  7. Let muffins stand a few minute; remove from pan. Serve warm.