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White Chocolate Raspberry Cheesecake

White Chocolate Raspberry Cheesecake
 
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I made this with black raspberries instead of red, and it was great. I needed to cook it longer than the recipe states. I cooked mine about an hour and a half.
Author:
Ingredients
  • 1 c chocolate cookie crumbs
  • 3 T sugar
  • ¼ c butter, melted
  • 1 pint red raspberries
  • 2 T sugar
  • 2 t cornstarch
  • ½ c water
  • 2 c white chocolate chips
  • ½ c half-and-half cream
  • 3 packages (8 oz) cream cheese, softened
  • ½ c sugar
  • 3 eggs
  • 1 t vanilla
Instructions
  1. In a medium bowl, mix together cookie crumbs, 3 T sugar, and melted butter.
  2. Press into the bottom of a 9 inch springform pan.
  3. In a saucepan, combine raspberries, 2 T sugar, cornstarch, and water.
  4. Bring to a boil and continue boiling 5 minutes, or until sauce is thick.
  5. Strain sauce through a mesh strainer to remove seeds.
  6. Preheat oven to 325 degrees.
  7. In a metal bowl over a pan of simmering water, melt the white chocolate chips with half-and-half, stirring occasionally until smooth.
  8. In a large bowl, mix together cream cheese and ½ c sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust.
  9. Spoon 3 T raspberry sauce over batter. Pour remaining cheesecake batter into pan and again spoon 3 T raspberry sauce over the top.
  10. Swirl batter with the tip of a knife.
  11. Bake for 55-60 minutes, or until filling is set, and let cool.
  12. Cover with plastic wrap and refrigerate for 8 hours before removing from pan.
  13. Serve with remaining raspberry sauce.

 

Blueberry Buckle

Blueberry Buckle
 
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Author says that you should use fresh, dry blueberries because frozen berries or berries that are really wet will make the cake soggy and heavy. Thanks Heather!
Author:
Ingredients
  • ¾ c white sugar
  • ¼ c shortening
  • 1 egg
  • ½ c milk
  • 2 c all-purpose flour
  • 2 t baking powder
  • ½ t salt
  • 2 c fresh blueberries
  • ½ c white sugar
  • ⅓ c all-purpose flour
  • ½ t ground cinnamon
  • ¼ c butter, softened
Instructions
  1. Preheat oven to 375 degrees.
  2. Grease an 8 x 8 inch square pan.
  3. Cream together ¾ c sugar, shortening and egg.
  4. In a separate bowl, mix together 2 c flour, baking powder and salt. Stir into sugar mixture, alternating with milk. Stir in blueberries.
  5. Pour into greased pan.
  6. To make topping combine ½ c sugar, ⅓ c flour, cinnamon and butter. Sprinkle over cake batter.
  7. Bake for 25-30 minutes.

 

Blueberry Muffins

Blueberry Muffins
 
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Author:
Ingredients
  • ½ c butter
  • ½ c honey
  • 2 eggs
  • 1 t vanilla
  • 1 c whole wheat flour
  • 1 c all-purpose flour
  • 2 t baking powder
  • ½ t salt
  • ½ c milk
  • 2½ c blueberries
Instructions
  1. Cream together butter and honey.
  2. Add eggs, one at a time and then add vanilla.
  3. In a separate bowl, combine flours, baking powder, and salt.
  4. Add dry ingredients to butter/honey mixture alternately with milk. Stir.
  5. Add blueberries and then pour into muffin pan (makes 12 muffins).
  6. Bake for 30 minutes at 375 degrees.

 

Blueberry Pudding Cake

Blueberry Pudding Cake
 
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Author:
Ingredients
  • 2 c fresh blueberries
  • 1 t cinnamon
  • 1 t lemon juice
  • 1 c flour
  • ¾ c sugar
  • 1 t baking powder
  • ½ c milk
  • 2 T melted butter
  • --
  • Topping:
  • 1 T cornstarch
  • ¾ c sugar
  • 1 c boiling water
Instructions
  1. Toss blueberries with cinnamon and lemon juice. Pour into a greased 8 inch pan.
  2. In a bowl, combine flour, sugar, and baking powder.
  3. Stir in milk and butter.
  4. Spoon over berries.
  5. Combine sugar and cornstarch and then sprinkle over batter.
  6. Slowly pour boiling water over all.
  7. Bake for 45-50 minutes at 350 degrees.

 

Strawberry Spinach Salad

Strawberry Spinach Salad
 
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Author:
Ingredients
  • 2 T sesame seeds
  • 1 T poppy seeds
  • ½ c sugar
  • ½ c olive oil
  • ¼ c white vinegar
  • ¼ t paprika
  • ¼ t Worcestershire Sauce
  • 1 T minced onion
  • 10 ounces fresh spinach torn into bite sized pieces
  • 1 qt strawberries, sliced
  • ¼ c almonds, blanched and slivered
Instructions
  1. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire Sauce, and onion. Cover and chill for one hour.
  2. In a large bowl, combine the spinach, strawberries, and almonds. Pour dressing over top and toss.
  3. Refrigerate 10-15 minutes before serving.

 

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