2 packages (8 oz. each) cream cheese, room temperature
1/2 cup sugar
1 Tablespoon matcha tea powder
1 prepared 9-inch graham cracker crust
Lemon zest curls for garnish (optional)
- Preheat the oven to 325ºF. In a medium bowl, combine cream cheese, sugar, and matcha tea powder. Beat on medium-high until fluffy and well blended. Reduce speed to medium and add eggs, one at a time, beating just until blended.
- Pour filling into crust and bake until edges are set but there is still a slight wobble in the middle, about 40 minutes.
- Let cool completely at room temperature, then chill in the refrigerator for at least 3 hours.
- Garnish with lemon zest and serve. Refrigerate leftovers.
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 tablespoon vanilla extract
2 beaten egg yolks
2 beaten egg white
1 cup confectioners’ sugar
1/4 teaspoon ground cinnamon (optional)
Whisk together the sweetened condensed milk, evaporated milk, vanilla, and egg yolks in a saucepan. Place over medium-low heat and gently cook until the mixture thickens, stirring constantly with a wooden spoon, about 30 minutes. Pour into a heatproof serving dish and set aside.
Whip the egg whites with confectioners’ sugar to stiff peaks. Spread meringue on top of milk mixture. Refrigerate until cold, about 3 hours. Sprinkle with cinnamon before serving.
1 (12-ounce) package butterscotch chips
7 tablespoons water
2 teaspoons vanilla
2 cups whipping cream
1/4 cup powdered sugar
Toppings of choice (chocolate shavings, nuts, cookie garnish)
Melt butterscotch chips and water in saucepan over medium-low heat, stirring frequently.
Whisk in the vanilla. Allow to cool.
Whip the cream. Add the powdered sugar. On low beater, stir in the butterscotch mixture. Scoop the mousse into a clear glass bowl and top with favorite condiments.
Makes 6 servings.
By JANE JARRELL
Take Home Miracles
Published on 07 March 2013 in Dallas Morning News
- 1 teaspoon plus 1 cup butter (2 sticks)
- 1 tablespoon plus 1 cup all-purpose flour
- 4 ounces unsweetened chocolate, roughly chopped
- 1 1/2 cups sugar
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground chipotle chile pepper
- 4 eggs
- 1 cup chopped Mexican chocolate or semisweet chocolate morsels
Preheat the oven to 325 degrees F.
Grease and flour an 11 by 7-inch baking pan or dish with 1 teaspoon of the butter and 1 tablespoon of the flour. Heat the remaining butter and the unsweetened chocolate in a saucepan over low heat, stirring constantly, until melted. In a medium bowl, stir together remaining flour, sugar, cinnamon, and ground chipotle. Add sugar mixture to melted chocolate mixture, stirring to combine. Add eggs, mixing until smooth. Stir in chopped chocolate or chocolate morsels.
Pour mixture into the prepared baking pan or dish. Bake until the center is set, 35 to 40 minutes. Cool completely and then cut into small squares.
2 bags (50 pieces) of Werther’s Original Chewy Caramels
2 tablespoons evaporated milk
4 medium-sized apples
Wash and dry apples. Insert one stick in the core of each apple. Place caramels and evaporated milk in 1-quart microwave-safe bowl. Microwave on high, stirring frequently until sooth, about 3 minutes.
Dip apples in melted caramel mixture, using a spoon to cover. Place on waxed paper until caramel sets or refrigerate. 15 minutes for quicker results.
For extra indulgence: Press the bottom of your caramel-dipped apple into chopped peanuts, crushed cookies, or your favorite topping. To finish drizzle melted chocolate over apples.