Cheesecake Open Pie
-8 oz cream cheese
-14 oz sweetened condense milk
-⅓ cup lemon juice
•Cream together cream cheese and condensed milk until smooth
•Add lemon juice, mix well
•Chill mixture until you're ready to fill a pie crust, or plop a dollop on a flat mini pie crust like I did :-) (as pictured here, that I like to call an "open pie")
Fresh strawberries or your favorite fruit. Have fun!
(Whatever amount you'd like)
-2 cups pastry flour, sifted
-5 -7 Tbspbuttermilk
- Put flour into a mixing bowl with the butter
- Using a pastry cutter, cut the butter into the flour
- Add salt and buttermilk
- Mix until dough is formed
- Roll out on flat surface
- Cut out circles at desired sizes
- Bake at 375 degrees until brown
TIP: Allow pie crust to cool before placing cheesecake filling on it.
Bread Pudding with Bourbon Sauce
Yield: 10 servings
1/4 cup raisins
2 tablespoons bourbon
2 cup heavy cream
1 ¼ cup whole milk
1/2 cup sugar
1 tablespoon vanilla extract
3/4 teaspoon all-spice
Pinch of salt
3 large eggs, lightly beaten
4 1/2 cups (1-inch) cubed French bread (I used brioche)
TIP: Try this recipe with cinnamon-raisin bread!
Cooking spray (or butter) for greasing casserole dish
1/2 cup sugar
1/4 cup light-colored corn syrup
1/4 cup butter
1/4cup bourbon whiskey
Preheat oven to 350 degrees.
Grease (I used butter) a 9 by 13-inch casserole dish.
Cut french bread into 1-inch cubes and place a bowl of sufficient size.
Combine the heavy cream, milk, eggs, sugar, vanilla, salt, and all spice in a bowl.
TIP: I find it easier to beat eggs separately before adding them to liquid.
Pour the cream mixture over the bread, mix. Add raisins.
Let mixture sit for 30 minutes.
Transfer the bread mixture to the casserole dish and bake until the center of the pudding is set, 50-60 minutes.
To prepare sauce, combine 1/2 cup sugar, corn syrup, and butter in a small saucepan over medium heat. Bring to a simmer; cook 1 minute, stirring constantly. Remove from heat; stir in 1/4 cup bourbon. Serve each bread pudding piece warm with about 1 tablespoon sauce.
If you try this recipe, please write me and let me know how yours turned out.
- 200g (1 pack) vermicelli noodles
- 14 maraschino cherries, roughly chopped
- desired amount of currants (I used 1/4 cup)
- 4 tbsp salted butter (1/2 stick)
- 1/2 cup sugar
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp vanilla
- 1/2 tsp almond essence
- 1 12oz can evaporated milk
- 3 1/2 cups whole milk
- 1/2 cup water (not pictured above)
- Melt butter in a deep pot on low heat. Add vermicelli noodles and parch it until some of the noodles become brown, this will happen fast so do not walk away from the stove.
- Once some of the noodles are brown, add all the milks, extracts, and spices, add the water.
- Keeping the stove on low heat, let the noodles boil in the milk until they start to soften up, add cherries and currants.
- About 15 minutes in, the mixture should start to clump together (everyones stove temperature is different so if it has not reached this stage as yet, just wait until it starts to look like a really thick pudding).
- Mixture will look dried out, the liquid would have absorbed, if the mixture coats the back of a spoon thickly without dripping, then remove from heat and pour into a dish that will allow your vermicelli to be about 1 1/2 inches in thickness.
- Let this sit out for about 2-3 hours to firm up, or you can put it into the refrigerator to firm up faster. Cut and enjoy.
Special thanks to Inner Gourmet!