Apple Cheesecake with Caramel

Apple Cheesecake with Caramel

Apple Cheesecake with Caramel

Ingredients:

Serves: 12

Crust:

  • 2 cups graham cracker crumbs
  • ⅛ cup brown sugar
  • ⅓ cup butter, melted

Filling:

  • 16 ounces cream cheese, softened
  • ¼ cup brown sugar
  • ¼ cup white sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon cinnamon
  • ¼ teaspoon ginger
  • 1 teaspoon vanilla extract
  • 2 green apples, peeled and thinly sliced

Topping:

  • ¼ cup rolled oats
  • ¼ cup flour
  • ¼ cup brown sugar
  • 1 teaspoon cinnamon
  • 2 tablespoons butter, melted
  • Caramel sauce

Directions:

  1. Preheat oven to 350°F/180°C.
  2. In a bowl, mix the crust ingredients. Press into the bottom of a greased 8-inch springform pan. Bake for 5 minutes.
  3. In another bowl, mix all the filling ingredients except the apples. Spread over the graham cracker crust, then layer the apple slices on top.
  4. In another bowl, mix all the topping ingredients except the caramel, and sprinkle evenly over the apple layer. Bake for 30 minutes.
  5. Drizzle on caramel sauce.
  6. Enjoy!



Cottage Pancakes

Cottage Pancakes

Cottage Pancakes

Ingredients:

6 eggs
1 1/2 cups cottage cheese
1/2 teaspoon kosher or sea salt
1/2 cup flour (see comments above regarding gluten-free options)
1/4 teaspoon baking soda

Directions:
Beat eggs until light. Mash cottage cheese (Kathleen uses a food processor, I used my mini chopper to really get it smooth). Add to eggs along with the remaining ingredients. Drop by tablespoonfuls onto a lightly-greased griddle (I like to use my cast iron skillet) and cook over medium heat until browned on both sides and cooked through. Top with maple syrup or fresh fruit, as desired.
Makes about 2 dozen small pancakes. I made mine a bit bigger and got 17 or 18.




Cheesecake Crescent Rolls

Cheesecake Crescent Rolls

Cheesecake Crescent Rolls

 

Ingredients:

  • 2 cans of Pillsbury Crescent rolls
  • 2 (8oz each) package cream cheese, softened
  • 1 1/2 tsp vanilla
  • 1/4 cup butter, melted
  • cinnamon
  • sugar

Directions:

  1. Unroll and spread 1 of the cans of crescent rolls on the bottom of a 9 x 13 baking dish (or 8 x 8 if you want to cut the recipe in half). Combine softened cream cheese, 1 cup sugar, and vanilla. Spread over crescent roll layer. Unroll and layer remaining crescent rolls over cream cheese layer. Melt your butter and spread over top of crescent rolls. Sprinkle generously with cinnamon and sugar.
  2. Bake for 20-30 minutes in 350 degree oven until bubbly and slightly browned.
  3. Drizzle with a little honey if you like.
  4. Let cool a bit, slice and eat.



Cream Cheese-Filled Pumpkin Bread

Cream Cheese-Filled Pumpkin Bread

Cream Cheese-Filled Pumpkin Bread

 

INGREDIENTS:

Bread

  • 1 large egg
  • 1 cup pumpkin puree
  • 1/2 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1/4 cup liquid-state coconut oil (canola or vegetable may be substituted)
  • 1/4 cup cup sour cream (lite is okay; or Greek yogurt may be substituted)
  • 2 teaspoons vanilla extract
  • 2 teaspoons cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground nutmeg
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • pinch salt, optional and to tast

Cream Cheese Filling

  • 1 large egg
  • 4 ounces softened brick-style cream cheese (lite is okay)
  • 1/4 cup granulated sugar
  • 3 tablespoons all-purpose flour

DIRECTIONS:

  1. Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
  2. Bread – In a large bowl, add the the first ten ingredients, through ground nutmeg, and whisk to combine.
  3. Add the flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don’t overmix; set aside.
  4. Turn about two-thirds of the batter out into the prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary; set aside.
  5. Cream Cheese Filling – In a large bowl, add all ingredients and whisk to combine. Alternatively, mix with a hand mixer.
  6. Evenly pour filling mixture over the bread, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.
  7. Top filling with remaining pumpkin batter, smoothing the top very lightly with a spatula as to not disturb cream cheese layer and pushing batter into corners and sides as necessary.
  8. Bake for about 48 minutes or until the top is domed, golden, and the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Note this is tricky because the cream cheese never gets totally solid so the toothpick test isn’t the most accurate. Tip – Tent the pan with a sheet of foil draped over it at the 35 minute-mark if you feel the tops and sides will become too browned before center cooks through. Baking times will vary based on moisture content of pumpkin, cream cheese, climate, and oven variances. Bake until done; watch your bread, not the clock.
  9. Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. Optionally, serve with Honey Butter, Cinnamon-Sugar Butter, or Vanilla Browned Butter Glaze. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.



Red Velvet Waffles

Red Velvet Waffles

Red Velvet Waffles

 

Waffles:

  • 1 1/2 cups cake flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup Whey Low Granular (Splenda or sugar)
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 1/2 cup skim or 2% milk (if making into pancakes reduce to 1 1/4 cup)
  • 3 eggs, separated
  • 6 tablespoons melted butter
  • 1 tablespoon red food coloring
  • 1 teaspoon vanilla
  • 1 teaspoon cider vinegar
  1. In a large bowl whisk together the cake flour, cocoa powder, Splenda (sugar), salt, and baking powder. Set aside.
  2. In a medium bowl whisk together the milk, egg yolks, melted butter, food coloring, vanilla, and vinegar. Add to the dry ingredients and whisk just until combined.
  3. In another bowl beat the egg whites until stiff. With a spatula, fold into the batter mixture. (It’s okay if a few fluffs remain.)
  4. Make in a preheated waffle iron per instructions. Serve immediately with Cream Cheese Whipped Cream.

Cream Cheese Whipped Cream:

  • 1 cup whipping cream
  • 1/2 cup Splenda (or powdered sugar)
  • 2 teaspoon vanilla extract
  • 8 ounces fat-free cream cheese, softened
  1. Beat the whipping cream, Splenda, and vanilla until stiff peaks form. Beat in the cream cheese until smooth.



Peanut Butter Pie

Peanut Butter Pie

Peanut Butter Pie

 

Ingredients:

Crust:

1 1/2 cup sugar-free cookie crumbs OR graham cracker crumbs
2 tablespoons peanut butter
2 tablespoons butter

Preheat oven to 350 degrees.
In microwave-safe bowl melt peanut butter and butter. Add to crumbs and mix until well combined. Pat into a 9-inch pie plate. Bake for 10 minutes, or until golden. Cool completely.

Filling:

One 8-ounce pkg. reduced-fat (or fat free) cream cheese
1 cup creamy peanut butter
3/4 cup Splenda Granular
1 tablespoon vanilla extract
3 cups sweetened whipped cream (1 1./2 cups whipping cream, 2-3 T Splenda granular or sugar)

Chopped peanuts or cookie crumbs

Preparation:

Stir together cream cheese, peanut butter, Splenda, and vanilla until well mixed. Fold in whipped cream. Pour into prepared pie crust and carefully smooth to edges. Sprinkle chopped peanuts or cookie crumbs on top for garnish. Cover tightly and chill overnight. Makes approx 16 servings.




Lemon Ricotta Pancakes

Lemon Ricotta Pancakes

Lemon Ricotta Pancakes

 

Ingredients:

  • 1/2 cup flour
  • 1/4 cup almond flour
  • 1 teaspoon baking powder
  • pinch of salt
  • pinch freshly grated nutmeg
  • 1 cup ricotta cheese
  • 2 eggs, separated
  • 1/3 cup milk
  • 2 tablespoon Splenda granular
  • 2 teaspoon lemon juice
  • 1 teaspoon lemon zest
  • 1/4 teaspoon poppy seeds – optional

Preparation:

  1. Combine flour, almond flour, baking powder, salt, and nutmeg. Set aside. Whip egg whites to soft peeks and set aside. Whisk together ricotta, egg yolks, milk, Splenda granular, lemon juice, zest, and poppy seeds. Stir into flour mixture just til moistened.
  2. Gently fold in egg whites. Drop by rounded tablespoonfuls onto griddle sprayed with butter flavor spray (or regular). Cook until golden, turning once.