Caramelized Asian Pear Cake

Grease and flour a 12 or 15 cup bundt pan.

In a small fry pan, put 1-1/2 tbsps butter and 1/3 cup sugar and 2-3 Asian Pears, peeled, cored and diced large. (NOTE:  You can use regular pears or apples)

Cook over medium high heat until the mixture boils.  Keep it boiling until it begins to turn a light tan color.  At this point, stir in 1 tbsp. heavy cream.  Stir well.

Pour into bottom of bundt pan.

1 cup soft butter

3 cups sugar

6 eggs – separated

1 tbsp vanilla

3 cups cake flour

1/4 tsp salt

1/4 tsp baking soda

1 cup milk

Mix the flour, salt and baking soda and set aside.

Cream the butter, then add the sugar and cream well.

Add the yolks one at a time, blending well.

Add the vanilla.

Add 1/3 of the flour mixture and then 1/2 of the milk

Repeat and then end with the last 1/3 of the flour.

Blend well.

Beat the egg whites until stiff and fold in.

Pour the batter into the pan.

Bake at 325 degrees for about 1 hour to 1 hour and 10 minutes.

Leave in pan for 10 minutes, then turn it out onto a rack that is over another pan to keep any drips from running onto the counter.

Serve at room temperature.

 

Advertisements

Strawberry Zebra Cheesecake

1 lb strawberries, cleaned and hulled

Chop up and put into food processor and process until all chunks are gone.  Strain into  a bowl to remove any little chunks and most seeds.  Set aside.

Crust:

1-1/2 cups graham cracker crums

1/4 tsp cinnamon

1/3 cup melted butter

Mix altogether well and press into the bottom of a 9″ springform pan.  Wrap the springform pan with plastic wrap so that it covers the bottom and the sides – not covering the top – press it on well.  Put the crust into the freezer while you make the filling.

Filling:

4 – 8 oz. packages of cream cheese softened

1-1/4 cups sugar

1/4 cup sour cream

2 tsps vanilla

5 large eggs

Beat cream cheese in mixer for a few minutes until smooth.

Add the sugar and sour cream and beat till smooth.

Add the eggs and vanilla and beat till smooth.

Remove 1/2 of the batter and put it into a pitcher

Add 2/3 cups of the strawberry puree to the other half of the mixture and blend well on mixer – to add more color which will make the stripes show up more, add a few drops of red food color to the mix

Pour the strawberry mixture into a pitcher

Pour a circle of vanilla mixture (about 1/2 cup or so) into the center of the crust  – do not cover the bottom, only about 1/3  DO NOT SPREAD IT OUT

Pour a circle of strawberry mixture on top of the vanilla mixture (about 1/2 cup or so)  – DO NOT SPREAD IT OUT

Continue pouring vanilla then strawberry until all the mixtures are used up – NEVER SPREAD IT OUT it will settle by itself.

Preheat the oven to 350 degrees.  Put a deep sided baking pan (I  used one of my roasting pans) in the oven and place the cheesecake (with the plastic left on!!!) into the pan.  Fill the pan halfway up with boiling water.

Bake for about 45 minutes or until the cheesecake is mostly set but still jiggles a bit in the center – it might take up to an hour.

Remove the cake from the water bath after it is baked and put on a rack to cool to room temp.

Topping:

1/2 cup sour cream

2 tsps sugar

Whisk these together well and spread over the top.  Refrigerate the cheesecake for at least 4 hours.  Use the rest of the strawberry puree to serve as a sauce for the cheesecake.

Serve and enjoy!

 

APPLE CUSTARD TART

In a food processor, put

2 cups flour

1/2 cup sugar

grated peel of 1 lemon

Pulse to blend well.

Add 14 tbsps cold butter cut into small cubes

Pulse 7-8 times

Add 1 egg and 2 tbsp cold water

Pulse until dough comes together.  If too dry, add 1 more tbsps water and pulse.

Wrap in plastic and refrigerate for 30 minutes

Peel. core, and thinly slice 1-1/2 lbs (about 3 large) baking apples of your choice

Add 1/4 cup sugar

1/2 tsp cinnamon

2 tbsps fresh lemon juice

1/3 cup dried cranberries or raisins

Toss to coat and set aside.

Roll 3/4 of the dough into a circle and fit into a 9″ tart pan with removable bottom.  Prick bottom of dough

Fill pan with apple mixture.

Custard:

1 tbsp corn starch

1/4 cup milk

1 tbsp sugar

2 eggs

1/2 tsp vanilla

In a small bowl mix the corn starch with a small amount of the milk till smooth.

Add the sugar, rest of the milk, eggs and vanilla and mix till well blended.

Pour over the apples in the pan.

Roll the other 1/4 dough into a rectangle and cut strips and form a lattice on top of the tart.

Brush with milk and sprinkle with coarse sugar.

Bake 375 for 45-55 minutes or until golden brown.  Cool in pan for 10-15 minutes and then remove and let it cool completely before serving.

Sweet Roll dough for Cheese Buns and Bear Claws

Sweet Rolls And Bear Claws 1200wWatch video.

  • 3/4 cup milk
  • 1/2 cup sugar
  • 2 tsps salt
  • 1/2 cup butter
  • 4-1/2 tsp dry yeast
  • 2 beaten eggs
  • 4-1/2 cups flour

Heat milk until it begins to steam and bubble a bit on the sides.  Add sugar, salt and butter and mix until sugar is dissolved and butter is melted.  Pour into a small bowl and cool to room temp. Continue reading