BLUE BERRY CHEESE CAKE

INGREDIENTS
For crust
2 1/3 cups graham cracker crumbs
1/2 cup (1 stick) unsalted butter, melted
1/4 cup sugar
For filling
4 8-ounce packages cream cheese,
room temperature
1 1/2 cups sugar
1/4 cup all purpose flour
5 large eggs
1 16-ounce container sour cream
1/4 cup milk
1 tablespoon vanilla extract
For topping
1/3 cup all-fruit blueberry spread
2 6-ounce baskets fresh blueberries or 12-ounce package frozen blueberries, thawed, draine
PREPARATION
Make crust:

Position rack in center of oven and preheat to 375F. Wrap outside of 10-inchdiameter springform pan with heavy-duty foil. Combine all ingredients in processor. Blend
using on/off turns just until crumbs are moist. Press crumb mixture firmly onto bottom and 2
inches up sides of prepared pan. Bake until crust begins to brown, about 8 minutes. Transfer
crust to rack and cool. Maintain oven temperature.
Make filling:

Using electric mixer, beat cream cheese and sugar in large bowl until will blended.
Beat in flour. Add eggs 1 at a time, beating just until combined. Beat in sour cream, milk and
vanilla. Pour filling into crust.

Place springform pan in large roasting pan. Pour enough hot water into roasting pan
to come 1 inch up sides of pan. Bake cheesecake until just set in center and top is slightly
puffed and golden brown, about 1 hour. Turn off oven; keep door closed. Let cheesecake stand
in oven 1 hour. Remove cheesecake from roasting pan. Refrigerate until cold, at least 6 hours.
Cover; refrigerate overnight.
Make topping:

Stir blueberry spread in large skillet over low heat until melted. Remove from heat.
Add blueberries; toss to coat. Spoon blueberry mixture over top of cake, spreading evenly.
Chill until cold, at least 1 hour and up to 4 hours.

Run small sharp knife around sides of cake to loosen. Release pan sides. Transfer
cake to platter. Cut into wedges.

RED VELVET CHEESECAKE COOKIES

INGREDIENTS:
For the cookies:
1 box red velvet cake mix (I used
Duncan Hines)
2 tablespoons all-purpose flour
2 large eggs
1/2 cup canola oil
1 teaspoon vanilla extract
For the cheesecake filling:
4 oz cream cheese, at room
temperature
2 cups powdered sugar
1 teaspoon vanilla extract
For the white chocolate drizzle:
1 1/2 cups white chocolate chips, melted
PREPARATION:
1. To make cookies, in a large bowl combine cake mix and flour. Whisk until clumps disappear. In
the bowl of a stand mixer, mix together cake mix, flour, eggs, oil and vanilla extract. Mix until
smooth. Wrap the dough in plastic wrap. The dough will be oily. Refrigerate for at least two hours.
2. To make the cheesecake filling, using a mixer, combine cream cheese, powdered sugar, and
vanilla extract. Mix until smooth. Using a teaspoon, scoop out cheesecake filling and place on a
plate. Continue scooping out cheesecake filling into teaspoon balls until you have 10. Place plate
in the freezer and freeze for at least two hours.
3. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone
baking mat. To assemble the cookies, take about 1/4 cup of red velvet cookie dough and flatten
in your hands. Place a teaspoon of cheesecake filling in the center and wrap the cookie dough
around the filling. Gently roll into a ball and place on prepared baking sheet. Scoop onto lightly
greased or parchment lined baking sheets. Only bake 3 cookies at a time. The cookies are large

and will spread. Bake for 11-13 minutes or until the cookies begin to crackle. Let the cookies cool
on the baking sheet for 5 minutes. Remove from baking sheet to a wire cooling rack and cool
completely.
4. Melt the white chocolate chips in a microwave safe bowl or over a double-boiler. Drizzle the
white chocolate over the cooled cookies. Let the cookies set until the chocolate hardens. Serve
and enjoy!

BLUEBERRY JAM WITH CANADIAN AGED

CHEDDAR

Ingredients
3 cups (750 mL) blueberries
1/2 cup (125 mL) maple syrup
1 small sprig of fresh rosemary
1 oz (30 g) Canadian Aged Cheddar, per person

Preparation
In a saucepan, mix together all ingredients except the cheese. Bring to a boil and cook on
medium-high heat for 1520 minutes. Transfer jam to a jar and let cool before refrigerating.
Serve jam on a warm homemade or store-bought crumpet topped with Aged Cheddar.

RASPBERRY S'MORES

INGREDIENTS
1.
2.
3.

8graham crackers

32large marshmallows, cut in half

21.5-ounce chocolate bars (such as Hershey's)
4.

1cup fresh raspberries

DIRECTIONS
1. Adjust rack to middle position and heat broiler or toaster oven. Break the crackers in half
to form squares and place on a baking sheet. Arrange 4 marshmallow halves on top of
each square. Broil for 30 to 60 seconds or until the marshmallows are golden brown
2. Break each chocolate bar into 12 pieces. Arrange the chocolate and raspberries on top of
half the crackers. Invert the remaining marshmallow-topped crackers onto the raspberryand-chocolatetopped crackers, pressing gently to make sandwiches. Stack them, if
desired.

FRESH FRUIT TART

INGREDIENTS:
Pastry
14lb butter, cold, chopped
into pieces
1 12cups flour
2tablespoons sugar
3egg yolks
Custard
2egg yolks
14cup sugar
14cup flour
1cup milk (full fat)
2teaspoons vanilla extract
Topping
34cup apricot jam
various fresh fruit (or tinned)
DIRECTIONS
To make pastry: Using fingertips, rub butter into flour until mixture resembles coarse
meal; stir in sugar and egg yolks; press mixture together to form a ball and refrigerate
in plastic wrap for 30 minutes; preheat oven to 375F.
Roll pastry between two sheets of wax paper, making the pastry large enough to cover
base and sides of a buttered 9-inch fluted tart pan; trim edges; place sheet of foil into
pastry and fill with pie weights or dried beans; bake 20-25 minutes; remove foil and
beans and bake a further 5 minutes; allow to cool.
To make custard: In medium bowl, whisk egg yolks, sugar and flour until thick and pale;
heat milk in saucepan until almost boiling; remove from heat. Slowly dribble in hot milk
into egg mixture, whisking continuously, until all of milk has been added. Return
custard to pot and cook, over medium-low heat, until custard has thickened and coats
the back of a spoon (5-7 minutes). Place piece of plastic wrap directly onto surface of
custard (this prevents a 'skin' from forming) and allow to cool completely.
To assemble: Spoon custard into baked pie shell and smooth. Place pieces of fruit
attractively over tart. Heat apicot jam until it is quite liquid and brush this generously
over the fresh fruit to set and seal the tart. Allow to cool completely.

CARAMELIZED BANANA

INGREDIENTS
2 medium-small firm bananas, peeled
1/2 tablespoon butter
3 tablespoons light brown sugar
1/4 cup dark rum, or orange juice
1/8 teaspoon ground cinnamon
1 cup low-fat vanilla ice cream, or frozen yogurt

PREPARATION
Cut bananas in half lengthwise. Melt butter in a nonstick skillet over medium-high heat. Add
brown sugar and lay the banana slices on top, cut side up. Cook undisturbed for 20 seconds,
then add rum (or orange juice) and cinnamon. Cook for 10 seconds, then turn bananas carefully
and cook for 45 to 60 seconds more, basting with the pan sauce. Divide the bananas between 2
dessert plates, drizzling the sauce on top. Serve immediately, with a scoop of ice cream (or
frozen yogurt).

STRAWBERRY PANA COTTA

Ingredients
7 oz (200 ml) milk
7 oz (200 ml) whipping cream
1/2 tbsp (5 g) gelatin powder
1/4 cup sugar
1 tsp vanilla extract
Strawberry Sauce
1 pound (450 g) fresh strawberries
2 tbsp water
1/3 cup (70g) sugar
Directions
1. Dissolve gelatin in 2 tbsp cold water and let it swell for about 5 to 10 minutes.
2. In a medium saucepan bring the cream, milk and sugar to a simmer over medium-low heat
(Do not boil). When sugar has dissolved remove from heat and add vanilla extract. Let cool
for 5 minutes before adding the gelatin.
3. Add gelatin in the milk mixture and stir until the gelatin has completely dissolved. Pour it
in the serving glasses (I've used 5 oz - 150 ml capacity glasses) or ramekins and refrigerate
until it sets, for about 4 hrs or better overnight.
4. To prepare the sauce wash the strawberries, drain well and remove leaves.
Cut strawberries in quarters. In a small saucepan put the strawberries, sugar and
water. Bring to a simmer and remove from heat immediately.
5. Pour into the bowl of a blender or food processor and blend the mixture to make a smooth
sauce. Pass through a strainer to remove the seeds out of the sauce. Cover and let it cool
to room temperature then refrigerate until ready to serve.
6. Before serving pour the strawberry sauce over the panna cotta and serve

CATHEDRAL WINDOWS DESSERT

INGREDIENTS
Colored Gelatin
1 (3oz/85g) box of strawberry jelly powder
1 (3oz/85g) box of lime jelly powder
1 (3oz/85g) box of lemon or mango jelly powder
1 cup boiling water per 3 oz box
cup cold water per 3 oz box
Cream Jelly
cup pineapple juice
cup condensed milk
cup heavy cream
4 tbsp sugar
tsp salt
1 cups water
3 tbsp unflavoured gelatin
1 cup boiling water
INSTRUCTIONS
1.

In three separate mixing bowls, completely dissolve the contents of each envelope of
flavored jelly powder in 1 cup boiling water. Stir in cup cold water to each. Transfer each
gelatin flavor in square or rectangular containers and refrigerate until they set. Cut the
flavored gelatin into cubes and arrange in your preferred jelly molds (I used a silicone bundt
pan).
2.
In a medium bowl, combine pineapple juice, condensed milk, heavy cream, sugar and salt.
Stir with wire whisk until incorporated. Set aside.
3.
In another mixing bowl, combine 1 cup water and 3 tbsp unflavored gelatin powder. Stir
until the powder completely dissolves. Allow the mixture to rest for 10 minutes.Gently add 1
cup boiling water to the gelatin mixture then continue stirring until the mixture is clear.
4.
Pour the gelatin mixture into the milk mixture, whisking until well incorporated. Pour this
gelatin-milk mixture evenly over the jelly cubes in the mold. Allow to set in the fridge for at
least 4 hours or overnight.

5.

To serve, turn the jelly dessert out onto a serving plate.

COFFEE JELLY

INGREDIENTS
1 pack Unflavored Gelatin (Mr. Gulaman)
2 tablespoon Coffee (instant)
3/4 cup Sugar
1 pack Condensed milk (250 ml)
1 pack All-Purpose Cream (250 ml) or Heavy Cream
1 1/2 liters Water

PREPARATION
1. Dissolve the gelatin in 1 1/2 liters of water (or follow instructions on packaging).
2. Bring to a boil until fully dissolved, then add the sugar. Remove from heat.
3. Stir in the instant coffee and dissolve thoroughly.
4. Transfer in a shallow container to spread about 1 inch thick. Set aside.
5. When the gelatin sets, cut into cubes.
6. In a a separate container, blend the all-purpose cream and condensed milk.
7. Add the gelatin and refrigerate.

8. Serve chilled.

CRME BRULEE

INGREDIENTS
1 quart heavy cream
1 vanilla bean, split and scraped
1 cup vanilla sugar, divided
6 large egg yolks
2 quarts hot water
PREPARATION
Preheat the oven to 325 degrees F.
Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat
and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the
vanilla bean and reserve for another use.
In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just
starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into
6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough
hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme
brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the
ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.
Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the
sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread
evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit
for at least 5 minutes before serving.
PROPANE GAS TORCH SAFETY: Propane gas torches are highly flammable and should be kept
away from heat, open flame, and prolonged exposure to sunlight. They should only be used in

well-ventilated areas. When lighting a propane gas torch, place the torch on a flat, steady
surface, facing away from you. Light the match or lighter and then open the gas valve. Light the
gas jet, and blow out the match. Always turn off the burner valve to "finger tight" when finished
using the torch. Children should never use a propane gas torch without adult supervision.

CREAMY RICE PUDDING

INGREDIENTS
34cup uncooked white rice (for creamier pudding use short or medium grain rice)
2cups milk, divided
13cup white sugar
14teaspoon salt
1egg, beaten
23cup raisins
1tablespoon butter
12teaspoon vanilla extract
PREPARATION
In a medium saucepan, bring 1 1/2 cups water to a boil.
Add rice and stir.
Reduce heat,cover and simmer for 20 minutes.
In another saucepan, combine the cooked rice, with 1 1/2 cups milk, sugar and salt.
Cook over medium heat until thick and creamy, 15 to 20 minutes.
Stir in remaining 1/2 cup milk, beaten egg and raisins.
Cook 2 minutes more, stirring constantly.
Remove from heat, and stir in butter and vanilla.

Serve warm.

CREAM PUFFS (CUSTARD FILLING)

INGREDIENTS
CREAM PUFFS
12cup water
14cup margarine
12cup sifted flour
2eggs
CUSTARD FILLING
2tablespoons margarine
14cup cornstarch
34cup sugar
12teaspoon salt
2cups milk
2egg yolks, slightly beaten
1teaspoon vanilla

PREPARATION
For creampuffs:
heat the water and margarine to boiling in a saucepan. Stir in all at once the sifted flour.
Stir constantly with a wooden spoon until mixture leaves pan and forms into a ball (about 1
minute). Remove from heat; cool.
Beat in the eggs, one at a time, beating until smooth after each addition. Beat mixture until
smooth and velvety.
Drop from teaspoonfuls onto lightly greased cookie sheet. Bake about 15 minutes in 425 degree
oven then reduce heat to 350 degrees and bake for 10-15 minutes more.
Remove from oven, gut gash to allow steam to escape (I guess in the middle so you can fill
them). Fill with custard filling.
For custard filling:
melt margarine in a saucepan. Blend in cornstarch, sugar and salt. Gradually add milk. Heat to
boiling over direct heat. Stir mixture into slightly beaten egg yolks.
Return to heat and cook 2 minutes, stirring constantly. Add vanilla. Cool thoroughly. Makes 2
cups.

FRUIT SALAD ICE POP

INGREDIENTS
1 peach, cut into 1/2-inch slices (1/2 cup)
2 kiwis, peeled and sliced into 1/4-inch rounds
3 ounces blueberries (1/2 cup)
4 ounces strawberries, hulled and halved ( 3/4 cup)
1 1/2 to 2 cups 100 percent white-grape juice

PREPARATION
Arrange some of each fruit in eight 3-ounce ice-pop molds, making sure pieces fit very snugly.
Pour enough juice into each mold to just cover fruit. Insert ice-pop sticks and freeze until solid, 6
hours (or up to 2 weeks).

WATERMELON AND COCONUT SORBET PARFAITS

INGREDIENTS
1/4 cup coconut flakes
2 pints store-bought coconut sorbet
2 cups cubed (1/2 inch) watermelon
Finely grated lime zest, for sprinkling

PREPARATION
Preheat oven to 375 degrees. Bake coconut flakes in a single layer on a rimmed baking sheet
until toasted, about 3 minutes.
Divide half the sorbet among 6 tall glasses using a 2 1/4-inch ice cream scoop. Top each with a
layer of watermelon, another scoop of sorbet, and then more watermelon. Sprinkle with lime zest
and toasted coconut.

RASPBERRY
COCONUT
MANGO
SORBET

INGREDIENTS
3 cups packed (500 g) cubed very ripe mango (~ 2 large or 3 small-medium mangos)
1 cup (125 g) fresh raspberries (organic when possible)
1 cup (236 ml) full fat coconut milk*
1 cup (200 g) organic cane sugar* (or granulated sugar)
Pinch sea salt
1 tsp lime juice
PREPARATIONS
The night/day before churning, set your ice cream churning bowl* in the freezer to chill. Also add
all ingredients to a blender and blend on high until creamy and smooth - 2-3 minutes.
Taste and adjust flavor/sweetness as needed, then transfer to a mixing bowl and cover. Set in
refrigerator to chill overnight (or for a minimum of 3-4 hours).
The following day, add your chilled base to the prepared ice cream churning bowl and churn
according to manufacturers instructions for 30-40 minutes, or until it looks like soft serve.
Transfer to a freezer-safe container and smooth top with a spoon. Cover securely and freeze for
4-6 hours, or until firm.
Let thaw at room temperature for 10-15 minutes before serving to soften. Use a hot scoop to ease
serving. Will keep securely covered in the freezer for 7-10 days, though best when fresh.

LATTICE-TOPPED BLACKBERRY COBBLER

Ingredients
1 cup granulated sugar, divided
6 tablespoons butter, softened
1 large egg yolk
1/2 teaspoon vanilla extract
3/4 cup whole almonds, toasted
6 ounces all-purpose flour (about 1 1/3 cups)
1/4 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons ice water
10 cup fresh blackberries (about 5 [12-ounce] packages)
3 tablespoons cornstarch
1 tablespoon fresh lemon juice
Cooking spray
2 tablespoons turbinado sugar
Preparation
1. Place 1/3 cup granulated sugar and butter in a large bowl; beat with a mixer until combined
(about 1 minute). Add egg yolk, beating well. Stir in vanilla.
2. Place almonds in a food processor; pulse 10 times or until finely ground. Weigh or lightly spoon
flour into dry measuring cups; level with a knife. Combine nuts, flour, baking powder, and salt,
stirring well with a whisk. Gradually add nut mixture to butter mixture, beating at low speed just
until a soft dough forms, adding 3 tablespoons ice water, as necessary. Turn dough out onto a
lightly floured surface; knead lightly 6 times or until smooth. Divide dough into 2 equal portions;
wrap each portion in plastic wrap. Chill 1 hour or until firm.
3. Preheat oven to 375.
4. Combine the remaining 2/3 cup granulated sugar, blackberries, cornstarch, and lemon juice;
toss gently. Arrange berry mixture in a 13 x 9-inch glass or ceramic baking dish coated with
cooking spray.
5. Unwrap dough. Roll each dough portion into a 13 x 9-inch rectangle on a lightly floured
surface. Cut one rectangle, crosswise, into (1-inch-wide) strips. Cut remaining rectangle,

lengthwise, into (1-inch-wide) strips. Arrange strips in a lattice pattern over fruit mixture; sprinkle
dough with turbinado sugar. Bake at 375 for 50 minutes or until golden. Let stand 10 minutes.

COCONUT PEACH COBBLER WITH BOURBON-PECAN

ICE CREAM
Ingredients
ICE CREAM
4 cups vanilla low-fat ice cream, softened
1/4 cup chopped pecans, toasted
1/4 cup bourbon
CRUST:
2 cups all-purpose flour (about 9 ounces)
3 tablespoons granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup flaked sweetened coconut, toasted
6 tablespoons chilled butter, cut into small
1/2 cup evaporated fat-free milk
2 large egg yolks
FILLING:
11 cups sliced peeled peaches (about 4
1 cup packed brown sugar
6 tablespoons all-purpose flour
1/4 teaspoon ground nutmeg
Dash of salt
Cooking spray
1 tablespoon granulated sugar

pieces

pounds)

Preparation
To prepare ice cream, combine vanilla ice cream, chopped pecans, and bourbon in a bowl; cover
and freeze mixture for at least 3 hours.
To prepare crust, lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine 2
cups flour, 3 tablespoons granulated sugar, baking powder, and 1/4 teaspoon salt in a food
processor; pulse 2 times or until blended. Add coconut and butter; pulse 10 times or until mixture
resembles coarse meal. Combine milk and egg yolks. Remove 1 tablespoon milk mixture; set
aside. With processor on, slowly pour remaining milk mixture through food chute; pulse 5 times
or just until blended. Gently press mixture into a 6-inch square on heavy-duty plastic wrap; cover
with additional plastic wrap. Chill for at least 30 minutes. Roll dough, still covered, into a 14 x 10inch rectangle.
Preheat oven to 350.
To prepare filling, combine sliced peeled peaches, brown sugar, 6 tablespoons flour, nutmeg, and
dash of salt in a large bowl; spoon into a 13 x 9-inch baking dish coated with cooking spray.
Remove one sheet of plastic wrap from dough; place dough on peach mixture, pressing to edge
of dish. Remove the remaining sheet of plastic wrap; brush dough with reserved milk mixture.
Cut 6 (2-inch) slits in dough, and sprinkle with 1 tablespoon granulated sugar. Bake at 350 for

35 minutes or until golden. Let stand 30 minutes on a wire rack. Serve with bourbon-pecan ice
cream.

COAST-IRON APPLE COBBLER

Ingredients
12 cups thinly sliced peeled Fuji apple (about 4 pounds)
2/3 cup sugar, divided
2 tablespoons butter, melted
2 teaspoons vanilla extract
3/4 teaspoon salt, divided
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup water
2 teaspoons baking powder
1/4 cup chilled butter, cut into small pieces
1 cup low-fat buttermilk

Preparation
1. Preheat oven to 375.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine 2.25
ounces (about 1/2 cup) flour, apple, 1/3 cup sugar, 2 tablespoons butter, vanilla, 1/2

teaspoon salt, cinnamon, and nutmeg in a large bowl, tossing well. Spoon into a large castiron Dutch oven. Add 1/2 cup water.
3. Combine remaining 4.5 ounces (about 1 cup) flour, remaining 1/3 cup sugar, remaining 1/4
teaspoon salt, and baking powder in a medium bowl; cut in 1/4 cup butter with a pastry
blender or 2 knives until mixture resembles coarse meal. Add buttermilk; stir until just
moist. Drop batter by tablespoonfuls over apple mixture. Bake at 375 for 1 hour or until
bubbly and browned. Serve warm.