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india s recipes white chocolate raspberry cheesecake

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chocolate cookie crumbs white sugar melted butter packaged frozen raspberries corn starch water chocolate chips half-and-half cream cream cheese sugar 1cup 5 1/2 ¼ cup 110 ounce package 2 tsp ½ cup 2 cups ½ cup 3 8 ounce packages ½ cup eggs vanilla extract 3 1tsp 1 mix together cookie crumbs a medium bowl 3 tablespoons sugar and melted butter press mixture into the bottom of a 9 inch springform pan 2 in a saucepan combine raspberries 2 tablespoons sugar cornstarch and water bring to boil and continue boiling 5 minutes or until sauce is thick strain sauce through a mesh strainer to remove seeds 3 preheat oven to 325 degrees f 165 degrees c in a metal bowl over a pan of simmering water melt white chocolate chips with half-and-half stirring occasionally until smooth 4 in a large bowl mix together cream cheese and 1/2 cup sugar until smooth beat in eggs one at a time blend in vanilla and melted white chocolate pour half of batter over crust spoon 3 tablespoons raspberry sauce over batter pour remaining cheesecake batter into pan and again spoon 3 tablespoons raspberry sauce over the top swirl batter with the tip of a knife to create a marbled effect 5 bake 55 to 60 minutes or until filling is set cool cover and refrigerate for 8 hours before removing from pan serve with remaining raspberry sauce http allrecipes.com/recipe/white-chocolate-raspberry-cheesecake/detail.aspx easy oreo truffles

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oreo chocolate sand which cookies divided cream cheese semi-sweet baking chocolate melted 1 916 ounce 1 8 ounce package 28 ounce packages 1 crush 9 of the cookies to fine crumbs in food processor reserve for later use cookies can also be finely crushed in a resealable plastic bag using a rolling pin crush remaining 36 cookies to fine crumbs place in medium bowl add cream cheese mix until well blended roll cookie mixture into 42 balls about 1-inch in diameter 2 dip balls in chocolate place on wax paper-covered baking sheet any leftover chocolate can be stored at room temperature for another use sprinkle with reserved cookie crumbs 3 refrigerate until firm about 1 hour store leftover truffles covered in refrigerator http allrecipes.com/recipe/easy-oreo-truffles/detail.aspx

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red velvet cake for the cake batter butter sugar red food coloring cocoa powered salt eggs buttermilk vinegar vanilla extract flour baking soda 2 sticks 1½ 2 ounces 3 tbsp pinch 2 1 cup 1 tsp 1 tsp 2 ½ cups 1½ for the frosting flour milk sugar butter vanilla extract chopped peacans 5 tbsp 1 cup i cup 2 sticks 1 tsp 1 ½ cups

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red velvet cake cont 1 1.preheat oven to 350 degrees f 2 in a mixer cream butter and sugar until light and fluffy 3 in a small bowl make a paste out of the red food coloring cocoa and salt mix in paste by hand to the creamed butter in a measuring cup stir eggs with buttermilk and add to batter mix in vinegar and vanilla and then add flour and baking soda mix until combined 4 butter a sheet pan lay parchment on top butter the parchment pour batter into pan and smooth the top to even the batter out using an offset spatula bake cake about 30 minutes remove from oven and cool in pan 5 make the frosting heat all ingredients in a medium saucepan whisk until sauce thickens let cool slightly before using 6 invert cake onto a cutting board and slice into quarters from the longer side to assemble cake spread 1 of the quarters with some of the frosting to cover sprinkle with a quarter of the pecans add another layer of cake and repeat frost the top of that and sprinkle with remaining pecans http www.foodnetwork.com/recipes/sunny-anderson/grandmas-red-velvet-cake-recipe/index.html

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pumpkin roll cake ingredients egg sugar canned pumpkin flour baking soda ground cinnamon salt 3 1 cup 2/3 3/4 1 tsp ½ tsp 1/8 filling cream cheese butter confectioners sugar vanilla extract 1 package 2 tbsp 1 cup ¾ tsp 1 line a 15-in x 10-in x 1-in baking pan with waxed paper grease the paper and set aside in a large bowl beat egg yolks on high speed until thick and lemon-colored gradually add 1/2 cup sugar and pumpkin beating on high until sugar is almost dissolved 2 in a small bowl beat egg whites until soft peaks form gradually add remaining sugar beating until stiff peaks form fold into egg yolk mixture combine the flour baking soda cinnamon and salt gently fold into pumpkin mixture spread into prepared pan 3 bake at 375° for 12-15 minutes or until cake springs back when lightly touched cool for 5 minutes turn cake onto a kitchen towel dusted with confectioners sugar gently peel off waxed paper roll up cake in the towel jelly-roll style starting with a short side cool completely on a wire rack 4 in a small bowl beat the cream cheese butter confectioners sugar and vanilla until smooth unroll cake spread filling evenly to within 1/2 in of edges roll up again cover and freeze until firm may be frozen for up to 3 months remove from the freezer 15 minutes before cutting http www.tasteofhome.com/recipes/pumpkin-cake-roll-4

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sticky toffee pudding butter self-rising cake flour pitted dates brown sugar egg 2 sticks 1 cup 1 cup 1 ¼ cups 1 1 preheat oven to 350°f butter and flour an 8 by 2-inch round cake pan 2 simmer dates in 1 cup water in a 1-quart heavy saucepan covered until soft about 5 minutes let stand covered off heat 5 minutes 3 beat together 1 stick butter and 1/4 cup brown sugar in a large bowl with an electric mixer at medium-high speed until light and fluffy about 4 minutes beat in egg until combined add flour and 1/8 teaspoon salt and mix at low speed until just combined add dates and mix until just combined well 4 pour batter into pan and bake until a wooden pick or skewer inserted in center comes out clean about 30 minutes 5 meanwhile melt remaining stick butter in a 2-quart heavy saucepan over moderate heat and stir in remaining cup brown sugar 1/3 cup water and a pinch of salt boil over moderately high heat uncovered stirring occasionally until sugar is dissolved and sauce is reduced to about 1 1/4 cups 2 to 8 minutes remove from heat and cover 6 transfer pudding in pan to a rack and poke all over at 1-inch intervals with a chopstick gradually pour half of warm sauce evenly over hot pudding let stand until almost all of sauce is absorbed about 20 minutes 7 run a thin knife around edge of pan invert a plate over pudding and invert pudding onto plate pour remaining warm sauce over pudding and serve immediately http www.epicurious.com/recipes/food/views/sticky-toffee-pudding-231668

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hazelnut-butter cookies with mini chocolate chips all purpose flour baking soda baking powder salt unsalted butter creamy unsalted hazelnut butter sugar brown sugar egg vanilla extract semisweet mini chocolate chips 1 ½ cups ¾ tsp ½ tsp ½ tsp 1 stick 1 cup ½ cup ½ cup 1 1 tsp 2 cups 1 sift first 4 ingredients into medium bowl using electric mixer beat butter hazelnut butter and both sugars in large bowl until light and fluffy beat in egg and vanilla beat in flour mixture stir in chocolate chips cover and refrigerate at least 2 hours can be prepared 1 day ahead keep refrigerated soften dough slightly at room temperature before shaping 2 preheat oven to 350°f line 2 baking sheets with parchment paper using 1 level tablespoon for each cookie roll dough between palms of hands into 1-inch balls arrange 1 inch apart on prepared sheets bake 1 sheet at a time until cookies are golden brown about 12 minutes let cool on sheets on racks 5 minutes transfer cookies to racks and cool can be made 5 days ahead store airtight between sheets of waxed paper at room temperature http www.epicurious.com/recipes/food/views/hazelnut-butter-cookies-with-mini-chocolate-chips108976

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10 minute fudge unsweetened baking chocolate powdered sugar 3 oz 3 squares 4 ½ cups instant nonfat dry milk 1/3 cup light corn syrup water vanilla extract chopped nuts optional 1/2 cup 1 tbsp 1 tsp 1/2 cup 1 melt chocolate and butter in top of 2-quart double boiler sift together powdered sugar and dry milk 2 stir corn syrup water and vanilla into chocolate mixture stir in sugar and dry milk in two additions continue stirring until mixture is well blended and smooth 3 remove from heat stir in nuts 4 turn into greased 8-inch square pan cool until firm cut into squares http www.momswhothink.com/fudge-recipes/10-minute-fudge-recipes.html

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apple pie pie crust sliced and peeled assorted baking apples lemon juice white sugar brown sugar all-purpose flour ground cinnamon ground nutmeg butter egg yolk milk 1 8 cups 2 tbsp ¾ cup ¼ cup ¼ cup 1 teaspoon 1/4 teaspoon 2 tablespoons 1 1 tablespoon 1 in a large bowl toss the sliced apples with lemon juice 2 combine sugars flour cinnamon and nutmeg add to apples and toss well to coat 3 fill pastry lined 9 inch pie pan with apple mixture dot with butter 4 place second crust on top of pie filling cut slits in top of crust to vent seal the edges of the crust with a fork or by hand 5 in a small bowl beat the egg yolk and milk brush mixture over top crust 6 bake at 425 degrees f for 15 minutes 7 reduce heat to 350 degrees f and bake 40-45 minutes more or until crust is golden and filling is bubbly

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http www.momswhothink.com/pie-recipes/apple-pie-recipe.html hummingbird cake ingredients flour sugar salt baking soda cinnamon egg salad oil vanilla crushed pineapple bananas nuts cream cheese frosting confectioners sugar butter cream cheese vanilla nuts 1 box 1 stick 8 tablespoons 1 8 oz package 2 teaspoons 1 cup 3 cups 2 cups 1 teaspoon 1 teaspoon 1 teaspoon 3 1 1/2 cups 1 1/2 teaspoons 1 8 oz can 2 cups 1 cup 1 combine all dry ingredients in bowl add eggs and salad oil stir until well mixed 2 add vanilla pineapple bananas and nuts mix until well blended by hand with a wire whisk or spoon about 200 strokes 3 spoon batter into greased and floured 13 x 9 inch pan 4 bake in 350 degree f oven for 45 to 45 minutes test with toothpick bake 40 minutes if using 2 9 inch pans.

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5 frost with cream cheese frosting sprinkle chopped nuts on top of icing http www.momswhothink.com/cake-recipes/hummingbird-cake-recipe.html

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candy chip bar cookies canola oil brown sugar sugar peanut butter egg vanilla extract all-purpose flour baking soda salt miniature semisweet m&m baking bit ½ cup ½ cup ½ cup ¼ cup 1 1 teaspoon 2 cups ½ teaspoon ¼ teaspoon ¾ cup 1 in a bowl combine the oil brown sugar sugar substitute peanut butter egg and vanilla 2 combine the flour baking soda and salt stir into the peanut butter mixture stir in baking bits 3 spread in a 13-in x 9-in baking pan coated with cooking spray bake at 350° for 12-15 minutes or until lightly browned cool on a wire rack http www.tasteofhome.com/recipes/candy-chip-bar-cookies

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