Tuesday, July 9, 2013

Citrus Chiffon Pie

     With its billowy cloud of egg white chiffon and bright lemon and orange flavors, this light, creamy and refreshing pie is perfect all Summer long ~

Citrus Chiffon Pie

1 1/3 C vanilla wafer crumbs (from about 44 cookies, or about 6 oz.)
4 Tbsp. unsalted butter, melted
3/4 tsp. kosher salt
1 1/4-oz. envelope unflavored gelatin
1/2 C + 1/3 C sugar
4 Large eggs, separated
1/2 C orange juice
1/3 C fresh lemon juice (from 2 lemons)
1/2 tsp. grated lemon zest
1 tsp. grated orange zest

Heat oven to 325 degrees.  In a medium bowl, combine the wafer crumbs, butter and 1/2 tsp. salt.  Press the mixture into the bottom and up the sides of a 9-inch pie plate.  bake until the edges of the crust are beginning to brown, 12-15 minutes.  Transfer to a wire rack to cool completely.

In a medium saucepan, combine the gelatin, 1/2 C sugar and the remaining 1/4 tsp. salt.  In a bowl, whisk together the egg yolks, orange and lemon juices and 1/4 C water.

Stir the egg yolk mixture into the gelatin mixture and bring to a boil over medium heat, stirring to dissolve the sugar. Transfer the mixture to a large bowl, cover and refrigerate until  partially set, about 1 hour.

When the gelatin has partially set, using an electric mixer, beat the egg whites in a large bowl until soft peaks form.  Gradually add the remaining 1/3 C sugar, 1 Tbsp. at a time, beating until incorporated.  Continue to beat until stiff, glossy peaks form, about 3 minutes.  Stir a little of the egg whites into the gelatin mixture until combined.  Gently fold the lemon and orange zest and the remaining whites into the gelatin mixture until no white streaks remain.  Spoon  into the prepared pie crust.  Refrigerate until set, at least 4 hours.

Serves 8

Saturday, July 6, 2013

Berry Margarita Cheesecake Squares

   ~Heavy sigh.  Yes, cheesecake is still on my mind......

     I saw this recipe in a magazine somewhere recently, and my heart STOPPED for a minute.  I absolutely LOVE a good margarita and I LOVE fresh berries in the summertime + I adore cheesecake.  This recipe combines the flavors of all three.  Shut. The. Door.  Heaven on Earth.

     Naturally, this is in my pile of must try recipes.  Please drop by and leave feedback if you try this or any of my posted recipes ~


Berry Margarita Cheesecake Squares


3/4 C (1 1/2 sticks) unsalted butter, at room temperature
1/3 C packed dark brown sugar
1/3 C granulated sugar
2 C all-purpose flour
1 C pecans, chopped (did I mention that I LOVE pecans too???  It just keeps gettin' better!)

Cheesecake Topping

2 pkgs. (8 oz. each) cream cheese, at room temperature
1/2 C granulated sugar
2 eggs
1 tsp. vanilla extract
2 Tbsp. tequila
1 Tbsp. lime juice
1 Tbsp. lime zest
1 Tbsp. cornstarch
1 C each blueberries, raspberries, sliced strawberries and blackberries (OR, as always, use whatever fruit YOU prefer)

Heat oven to 350 degrees.

Crust:  In a large bowl, beat butter 1 minute; add sugars and beat 3 minutes.  Beat in flour on low speed until just incorporated.  Beat in pecans.

Press mixture evenly over bottom of a 13" x 9" x 2" nonstick baking pan.  Bake at 350 for 10 minutes.  Cool slightly.

Cheesecake Topping:  In a large bowl, beat cream cheese and sugar 3 minutes.  Add eggs and vanilla and beat 2 minutes; beazt in tequila, lime juice and zest.  Beat in cornstarch.

Pour topping over crust.  Bake at 350 for 20-25 minutes, until set.  Cool slightly; refrigerate 1 hour. 

Cut into 20 squares (I promise I won't tell a soul if you make it 10 squares instead...lol) and refrigerate until serving.  to serve, trim off browned edges and top with berries. 

Makes 20 servings

Friday, July 5, 2013

No Bake Fruit Cheesecake Pots

     I hope everyone had a safe, fun-filled 4th of July!
     I was actually under the weather, so we stayed in and watched movies on the Lifetime channel instead of sitting outside with a roaring fire in the fire pit as we'd planned.  That's what happens when you get old.  Don't say I didn't warn you...

     Anyway, today is a new day and I am certain I'm coming down with *something*, so I'm trying to work but I only have visions of a nap in my head. 
     Here's a fun & easy dessert that you can switch up to suit your tastes.  If you aren't a fan of raspberries, as I am, than use strawberries or blueberries instead.  If you DO switch out the berries, then be sure to use the same flavor in jam. 

     The fun part is you layer all these ingredients into those trendy mason (canning) jars.  If you don't have mason jars in your cupboards, don't fret.....use whatever you have on hand.  My favorite is oversized wine goblets, or how about individual (small) NEW garden pots!?  It's nice to SEE the layers, but not absolutely necessary, so again, get creative and use what you have.

No-Bake Fruit Cheesecake Pots

Cheesecake Batter

1 1/2 (8-oz.) pkg. cream cheese, at room temperature
3 Tbsp. granulated sugar
1 C heavy cream
1 Tbsp. fresh lemon juice

Other Ingredients

8 graham crackers, ground (about 1 cup)
12 oz. fresh raspberries
1/2 C raspberry jam
8 (8-oz) glass mason jars (or whatever you have on hand)

Using an electric mixer, beat the cream cheese and sugar until smooth.  Reduce the mixer speed to low and gradually add the heavy cream.  Increase the speed to high and beat until thick and stiff, about 2 minutes.  Beat in the lemon juice.  Spoon graham cracker crumbs into the jars.  Top with cheesecake batter, raspberries and jam, alternating layers with cheesecake batter.  Refrigerate for at leave 2 hours before serving. 

Makes 8 servings