BLUE OWL RESTAURANT AND BAKERY TURTLE PECAN CHEESECAKE
The Blue Owl is a very cute, tea room type of establishment, in Kimmswick Missouri. Kimmswick is a very small and special little town that has lots of shops filled with antiques and gifts. I am sure you know the type. The also have one of the older St. Louis riverboats there, the Huck Finn, I believe. Not at the restaurant! But down the street at the Mississippi river bank. I often visit Kimmswick when I go back to see my parents, who live not too far from there. The Blue Owl serves foods besides desserts, but it is the desserts they wow everyone with for both size and taste and the reason the Blue Owl is slightly "famous".
Provided by PalatablePastime
Categories Cheesecake
Time 55m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- For crust: Combine graham cracker crumbs and melted butter; press mixture on the bottom and sides of a buttered 10-inch springform pan (2 inches deep). Bake in preheated 350 degree F oven 10 to 15 minutes, then set aside to cool.
- For filling: In heavy saucepan, melt the caramels with evaporated milk over low heat, stirring frequently until smooth. (If desired, dip a few pecans into caramel mixture and set aside to use later as a garnish.) Pour caramel mixture over cooled crust; top with toasted pecans.
- Combine cream cheese and sugar, mixing on medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Add vanilla. Blend in melted chocolate. Pour mixture over pecans and caramel in crust, starting at outer edge.
- Bake in a 350 degree F oven 1 hour and 20 to 25 minutes, or until edges begin to crack. Remove from oven and let cool at room temperature for 30 to 40 minutes. Cover and refrigerate overnight. Remove sides of pan and loosen cheesecake with spatula.
- For chocolate topping: Melt chocolate morsels on medium heat in microwave. Add evaporated milk (or 2 percent milk and butter; see note). Stir until mixture is smooth.
- Spread chocolate topping over chilled cheesecake. Garnish with dollops of whipped cream and pecan halves dipped in caramel, if desired.
- Keep refrigerated.
- NOTE: If you don't want to open another can for the 3 tablespoons evaporated milk, you can substitute 3 tablespoons 2 percent milk and 2 teaspoons butter.
- To toast pecans: Put 1 tablespoon butter or margarine in a 9-inch pie plate. Microwave until melted. Stir in 1 cup pecans, tossing to coat. Microwave on HIGH 2 to 2 1/2 minutes. Let stand 5 minutes.
Nutrition Facts : Calories 890.7, Fat 57.9, SaturatedFat 28.3, Cholesterol 183.4, Sodium 600.7, Carbohydrate 84, Fiber 3.1, Sugar 61.4, Protein 13
WHITE CHILI (FOOTBALL SOUP)
This recipe comes from The Blue Owl Restaurant and Bakery in historic Kimmswick, MO. My daughter named it "Football Soup" because we always make it when we have a crowd over watching the game after church! Incredibly easy, freezes beautifully, and my bean hating husband even loves it. I add an extra can of green chilies for more flavor. You can make it without the chicken for a cheaper meatless meal, and you can make it without the monterey jack cheese for a low-fat, less thickened soup (but the cheese adds a lot of flavor!)
Provided by Tornado Ali
Categories Chicken
Time 35m
Yield 12-14 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in large pot over medium high heat.
- Add onions and saute until translucent, about 10 minutes.
- Stir in garlic, then chilies, cumin, oregano, and cayenne and saute 2 minutes.
- Add undrained beans and stock and bring to a boil.
- Reduce heat and add chicken and cheese to chili and stir until cheese melts.
- Season to taste with salt and pepper and ladle into bowls.
- FOR FREEZING: Pour soup into a rigid container (or freezer bag), label and freeze. To reheat, thaw in refridgerator overnight or simply put frozen soup into a large pot and gently heat, with lid on and stirring often, till heated through.
Nutrition Facts : Calories 355.5, Fat 14.7, SaturatedFat 6.9, Cholesterol 63.7, Sodium 584.8, Carbohydrate 26.4, Fiber 6.9, Sugar 3.4, Protein 29.5
BLUE OWL WHITE CHILI
This recipe is from the Blue Owl Restaurant & Bakery in historic Kimmswick, MO, an excellent homestyle restaurant. Simple to make & very delicious.
Provided by moandbritsmom
Categories Winter
Time 50m
Yield 12-14 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in large pot over medium high heat. Add onions and saute until translucent, about 10 minutes. Stir in garlic, then chilies, cumin, oregano, and cayenne and saute 2 minutes. Add undrained beans and stock and bring to a boil. Reduce heat and add chicken and cheese to chili and stir until cheese melts. Season to taste with salt and pepper and ladle into bowls. FOR FREEZING: Pour soup into a rigid container (or freezer bag), label and freeze. To reheat, thaw in refrigerator overnight or simply put frozen soup into a largepot and gently heat, with lid on and stirring often, till heated through.
Nutrition Facts : Calories 355.9, Fat 14.8, SaturatedFat 6.9, Cholesterol 63.7, Sodium 584.6, Carbohydrate 26.5, Fiber 6.8, Sugar 3.4, Protein 29.5
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