NOR M'S INSPIRED BLUEBERRY CHEESECAKE BREAD
Nor M here @ Just A Pinch posted this recipe some time ago, & reviewing the ingredients, I thought I had everything I needed, but soon found out I was missing a few ingredients, so I improvised and used what I had. This is one of the most delicious Blueberry Breads I have ever eaten. It is so moist and full of flavor. I made 2...
Provided by Rose Mary Mogan
Categories Sweet Breads
Time 1h40m
Number Of Ingredients 24
Steps:
- 1. These are the main ingredients that I used to make Noreene's Blueberry Strusel Bread. Please note that if you use FROZEN BLUEBERRIES instead of fresh, the recipe MAY require an additional baking time of 10 minutes or so.
- 2. These are the remaining ingredients. I did not use the lemon zest, I used the Lemon Bakery emulsion instead.
- 3. These are the 12 inch non stick WILTON LOAF pans that I chose to use.But I also used a non stick Butter Flavored cooking spray. Spray pans and set aside till needed.
- 4. Using a sifter, add in the flour, & cinnamon and sift to a medium size bowl. Set aside till needed. NOTE: BECAUSE I USED A SELF RISING FLOUR, I DID NOT USE BAKING POWDER OR SALT.
- 5. Now add the softened butter with sugar beat well until creamy & then add the eggs one at a time to large bowl, and beat until creamy and smooth.
- 6. Gradually add in 1/3 of the flour and beat until cream & smooth, alternating with 1/3 of the whipping cream and water mixture, beating well after each addition. Repeat until all has been blended in.
- 7. Now add in the Lemon Bakery emulsion and Vanilla Bean paste. Beat until completely blended.
- 8. Notice the vanilla bean specks in the batter from the vanilla Bean paste. I used a spoon to add in the frozen blueberries to the batter, gently fold into the batter to mix.
- 9. Using only half of the batter, divide one half of the batter between BOTH pans,
- 10. Now make the cream cheese mixture by combining the cream cheese with the sugar, eggs and remaining ingredients, & beat until mixture is smooth.
- 11. Now divide the cream cheese mixture evenly between the 2 loaf pans and smooth out the top.
- 12. Now add the remaining Blueberry batter on top of each loaf pan.
- 13. Then proceed to make the Streusel Topping, by adding all of the streusel ingredients to a seperate medium bowl, and stir to mix together. Then evenly divide the topping between the 2 pans, top with additional pecan halves if desired, but not necessary.
- 14. Place both pans onto a shallow Jelly Roll pan, to catch any potential drips. NOTE: I DID NOT HAVE ANY.
- 15. Bake in preheated 350 degree F. oven for 1 hour to 1 hour and and 10 minutes or until toothpick inserted in center comes out clean. If using frozen berries you may require additional baking time.
MINI CHEESECAKES
These aren't done with graham wafers, but with vanilla wafer cookies. They are fast, easy and excellent! Top with your favorite fruit pie filling.
Provided by Ginny
Categories Desserts Cakes Holiday Cake Recipes
Time 1h40m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Line muffin tins with 12 paper baking cups. Place a vanilla wafer in each one.
- In a medium mixing bowl beat cream cheese until fluffy. Add eggs, lemon juice, and sugar. Beat until smooth and thoroughly combined.
- Fill each baking cup 2/3 full with cream cheese mixture.
- Bake in preheated oven for 15 to 17 minutes. Cool on a rack. Top with fruit pie filling. Pipe whipped cream or sweetened cream cheese into a rosette on top of each cheesecake just prior to serving, if desired.
Nutrition Facts : Calories 271.2 calories, Carbohydrate 30.5 g, Cholesterol 72.1 mg, Fat 15 g, Fiber 0.4 g, Protein 4.3 g, SaturatedFat 8.8 g, Sodium 149.5 mg, Sugar 11.3 g
CHOCOLATE ZUCCHINI MUFFINS
A wonderful way to use the extra bounty of summer, and make a tasty treat. You can adjust the recipe to suit your family's tastes, or create your own variations. For an optional topping use any, all or a combination of the following: equal parts brown sugar, chopped nuts and mini chocolate chips. Sprinkle tops of muffins just prior to baking.
Provided by Larry B
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line two 12 cup muffin tins with paper liners.
- In a large bowl beat the eggs. Beat in the sugar and oil. Add the cocoa, vanilla, zucchini and stir well.
- Stir in the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves and cardamom. Mix until just moist.
- Pour batter into prepared muffin tins filling 2/3 of the way full. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Remove from pan and let cool on a wire rack. Store loosely covered.
Nutrition Facts : Calories 216.7 calories, Carbohydrate 29.7 g, Cholesterol 23.3 mg, Fat 10.1 g, Fiber 0.9 g, Protein 2.7 g, SaturatedFat 1.5 g, Sodium 169.8 mg, Sugar 17 g
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