Posts Tagged by bake

Coconut Joy Cheesecake Bars

Coconut Joy Cheesecake Bars

coconut-joy-cheesecake-bars

Kraft Foods shares this fabulous twist on a popular candy bar, but in cheesecake form.

Run to your kitchens right now!

Coconut Joy Cheesecake Bars

Prep Time:  20 min.

Total Time: 6 hr.

Servings: 16 servings

Ingredients

25 chocolate wafer cookies, finely crushed
2 Tbsp. sugar
1/4 cup butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
1/2 cup coconut milk
4 eggs
2 oz. BAKER’S Semi-Sweet Chocolate, broken into small pieces
1 cup COOL WHIP Whipped Topping (Do not thaw.)
1 cup BAKER’S ANGEL FLAKE Coconut

1/4 cup PLANTERS Sliced Almonds, toasted

Directions

1. Heat oven to 325°F.
2. Line 13 x 9-inch pan with foil, with ends of foil extending over sides. Combine cookie crumbs, 2 Tbsp. sugar and butter. Press onto bottom of prepared pan.
3. Beat cream cheese and 1 cup sugar in large bowl with mixer until blended. Add vanilla; mix well.
4. Gradually beat in milk until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
5. Bake 45 min. or until center is almost set. Cool completely. Refrigerate cheesecake 4 hours.
6. Microwave semi-sweet chocolate and COOL WHIP in microwaveable bowl on HIGH 1 min.; whisk until chocolate is completely melted and mixture is well blended. Pour over cheesecake; top with coconut and nuts.
coconut-joy-cheesecake

The best tip for cutting a cheesecake cleanly is to use a hot knife for each cut.  Fill a tall container with hot water deep enough to cover the entire blade of your knife. Dip the knife into the hot water, and wipe it dry on a clean towel before making a cut.  Others have had great success putting with dental floss – but this only works on a cake that’s been removed from the pan already.

Can you imagine anything more delicious?

 

Source: Kraft Foods and Blogs Release

 

Peach Cobbler with Blackberries

Peach Cobbler with Blackberries

Serves 10-12
From magazine Southern Living
This is a wonderful and pretty summertime cobbler that works with your favorite combination of fruits.

Ingredients

  • 2 cups all purpose flour
  • 3 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 1 cup cold butter (cut into pieces)
  • 1 egg yolk
  • 3 tablespoons ice cold milk or cream
  • 8 cups peaches (peeled and sliced)
  • 6 cups fresh blackberries (you may also use blueberries or a combination of berries)
  • 2 teaspoons vanilla
  • 1 3/4 cup granulated sugar
  • 1/2 cup all purpose flour
  • 1/4 cup butter (melted)
  • 1 Large egg
  • 2 tablespoons water
  • extra sugar to sprinkle on top

Note

We happened to have fresh peaches and blackberries on hand for the cobbler this time. We've also used blueberries, strawberries and nectarines.  The original recipe calls for plums!  Use your imagination and family favorites.

Directions

Step 1 Prepare Crust: Stir together first 3 ingredients in a large bowl. Cut 1 cup butter into flour mixture with a pastry blender until mixture resembles coarse meal. Whisk together egg yolk and milk; stir into flour mixture just until dough starts to form a ball. Shape dough into a flat disk using lightly floured hands. Wrap disk in plastic wrap, and chill 1 to 24 hours.
Step 2
Prepare Filling: Preheat oven to 425°. Place peaches and blackberries in a large bowl and toss with the vanilla. Stir together 1 3/4 cups sugar and 1/2 cup flour; sprinkle over fruit mixture, and gently stir. Spoon into a lightly greased 13- x 9-inch or shallow 3-qt. baking dish. Drizzle with melted butter.
Step 3
Place dough disk on a lightly floured surface; sprinkle with flour. Place a piece of plastic wrap over dough disk. (This makes the dough easier to roll.) Roll dough to 1/8-inch to 1/4-inch thickness; cut into 2-inch squares. Arrange squares in a patchwork pattern over peach mixture, leaving openings for steam to escape.
Step 4
Whisk together egg and 2 Tbsp. water; brush dough with egg mixture. Sprinkle with sanding sugar or sparkling sugar.
Step 5
Bake on lowest oven rack at 425° for 40 to 55 minutes or until crust is deep golden and peach mixture is bubbly, shielding edges with foil during last 5 to 10 minutes to prevent excessive browning. Transfer to a wire rack; cool 1 hour.