Saturday, April 25, 2009

Dulce de Leche Cheesecake Squares

I dedicate this post to my cousins, who have asked for this recipe long ago and I was a slacker and never passed it on. I have made these for 2 baby showers and they were a hit. My mom found them and they are from this website.

This is one of those recipes you have to go slow and read all the directions carefully. I had trouble my first batch and then my second was decent. My third and fourth I made simultaneously with ease with the new love of my life, my food processor. It is a very rich dessert - really not one of those you can eat a huge piece of. Delish - enjoy!

Dulce de Leche Cheesecake Squares
Adapted from Gourmet, December 2003

Time: 9 3/4 hr (includes chilling) (45 minutes active time)
Makes 64 (1-inch) petits fours


For crust
3 1/2 oz graham crackers, crumbled (1cup)
2 tablespoons sugar
3 tablespoons unsalted butter, melted

For filling
1 teaspoon unflavored gelatin (from a 1/4-oz envelope, will just about half of envelope)
1/4 cup whole milk
8 oz cream cheese, softened
2 large eggs
3/8 teaspoon salt
1 cup dulce de leche (12 1/2 oz) (recipe follows)

For glaze
3 oz fine-quality bittersweet chocolate (not unsweetened), coarsely chopped
1/2 stick (1/4 cup) unsalted butter, cut into pieces
2 teaspoons light corn syrup


Make crust: Put oven rack in middle position and preheat oven to 325°F. Line bottom and sides of an 8-inch square baking pan with 2 sheets of foil (crisscrossed), leaving a 2-inch overhang on all sides.

Finely grind crackers with sugar and a pinch of salt in a food processor. With motor running, add butter, blending until combined. Press mixture evenly onto bottom of baking pan. Bake 10 minutes, then cool in pan on a rack 5 minutes.

Make filling: Sprinkle gelatin over milk in a small bowl and let stand 2 minutes to soften. Beat together cream cheese, eggs, salt, and gelatin mixture in a bowl with an electric mixer at medium speed until well combined, about 2 minutes, then stir in dulce de leche gently but thoroughly. Pour filling over crust, smoothing top, then bake in a hot water bath (I was able to fit mine in a 9×13-inch baking pan) in oven until center is just set, about 45 minutes. Cool cheesecake completely in pan on rack, about 2 hours. Chill, covered, at least 6 hours.

Glaze cake within 2 hours of serving: Heat all glaze ingredients in a double boiler or a small metal bowl set over a saucepan of barely simmering water, stirring until smooth, then pour over cheesecake, tilting baking pan to coat top evenly. Chill, uncovered, 30 minutes.

Lift cheesecake from pan using foil overhang and cut into 1-inch squares with a thin knife, wiping off knife after each cut. (Don’t skip this step! A clean knife is essential for uber-neat squares.)

Note: Cheesecake (without glaze) can be chilled up to 3 days.

Dulce de Leche (Milk Caramel)

Pour 1 can (14 oz.) sweetened condensed milk into top of double-boiler pan; cover. Place over boiling water. Cook over low heat, stirring occasionally, for 40 to 50 minutes, or until thick and light caramel-colored.

Remove from heat. Whisk until smooth.

Tuesday, April 21, 2009

Wheat Rolls and Orange Rolls

In honor of Carrie C. giving up white sugar and flour, I am posting a wheat roll recipe. :) I made these Cloverleaf Honey-Wheat Rolls Sunday and they turned out great. I think they would be great for kids because they use whole wheat flour and they are cloverleaf shaped so kids can pull them apart easily. I hope you like them. Go Carrie, Go!! You're my hero!

Also, if you are feeling a little less healthy and don't have the will power of Mrs. Chilton, I made these orange rolls for Easter dinner and they were yummy. They use reduced fat sour cream as a butter subsitute so they aren't too bad -just a lot of sugar. And really, what's so wrong with that? :)

Sunday, April 19, 2009

The best pancakes

Don't let the name fool you, even though these are slighltly healthier than regular old pancakes, they taste so good!

Hearty Pancakes

1 cup all purpose white flour
1/2 cup whole wheat flour
1/2 cup cornmeal
1/2 cup quick cooking oats
2 Tbsp sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg
2 1/2 cups buttermilk
3 Tbsp butter, melted

Combine dry ingredients. Stir in egg, buttermilk, and butter. Pour batter 1/3 cup full onto lightly greased hot griddle. If using electric griddle temp approx 340 degrees.

Buttermilk Syrup

1 cup buttermilk
1 cup unsalted butter (2 sticks)
2 cups sugar
1 tsp vanilla

Melt buttermilk and butter together, add sugar, bring to a boil. TAKE OFF HEAT, add vanilla.

Monday, April 6, 2009

Enchiladas galore

Here are a few Mexican recipes I have found and loved as of late:
  • 1 (8-ounce) package manicotti shells
  • 2 tablespoons olive oil
  • 1 Vidalia onion, chopped
  • 2 cloves garlic, minced
  • 1 rotisserie chicken, shredded
  • Salt and freshly ground black pepper
  • 4 Roma tomatoes, seeded and diced
  • 3 tablespoons chopped cilantro leaves
  • 1/2 cup sour cream

For the Tomatillo sauce:

  • 1 pound tomatillos, quartered
  • 1 small red onion, quartered
  • 1 jalapeno, halved
  • 2 garlic cloves
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper

For the cheese sauce:

  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups heavy cream, room temperature
  • 2 cups grated fontina cheese
  • 1/4 teaspoon grated nutmeg
  • Salt


Preheat oven to 400 degrees F.

Boil manicotti in salted water for 8 minutes. Drain, reserving 1/2 cup of pasta water and set pasta aside.

In a large skillet, heat oil over medium heat. Saute onion until translucent, about 3 minutes. Add garlic and saute 1 minute more. Remove pan from heat and mix in chicken, tomatoes, cilantro and sour cream. Set aside.

To make the Tomatillo Sauce:

Place tomatillos, onion, jalapeno and garlic in a baking dish. Toss with oil and season with salt and pepper. Roast until tomatillos turn golden around the edges and are soft, about 45 minutes. Remove from oven and blend ingredients together until smooth. Use reserved pasta water to thin sauce, if necessary. Season with salt and pepper, to taste.

To make the cheese sauce: In a medium saucepan, melt butter over medium-high heat. Add flour and cook 2 minutes. Whisk in heavy cream and bring to a simmer. Add cheese and nutmeg and stir until melted. Season sauce with salt, to taste.

To assemble: Reduce oven temperature to 350 degrees F. Stuff manicotti tubes with chicken mixture and assemble in a 9 by 12-inch baking dish. Pour cheese sauce over the top. Bake 30 minutes until cheese is bubbling. Drizzle tomatillo sauce on Maniladas before serving.

My notes: I actually just did enchiladas because my manicotti shells kept falling apart and also I just used monterey jack cheese because it was much cheaper than fontina. I also put a little cream in the salsa because it was too spicy for me. Delish - my new favorite chicken enchiladas:

Kaye Briggs' Chicken Enchiladas:
These are super easy and there are two ways to do them. The first:
Stir together:
  • 2 cans of cream of chicken soup
  • 1 tub of sour cream
  • 1 can of diced green chiles, drained.
  • 1 lb. chicken (I'm guessing, I usually use 2 breasts)
  • plenty of cheese

Fill tortillas with mix above mixture and with cheese. Put in greased 9x13 pan and top with remaining sauce and more cheese. Bake at 375 degrees until golden brown and bubbly.

Next version is new and improved of the last version:
Stir together:
  • 1 can of cream of chicken soup
  • 1 tub of sour cream
  • 1 can of diced green chiles, drained
  • 1/2 of rotisserie chicken, shredded
  • 1-1 1/2 cups of chicken broth.
  • lime juice and cilantro (optional)
Fill tortillas with above mixture and shredded cheese Top with remaining sauce and plenty of cheese. Bake at 375 degrees until golden brown and bubbly. Yum!