Saturday, November 19, 2011

TGI Fridays Copycat Vanilla Bean Cheesecake


TGI Fridays Copycat Vanilla Bean Cheesecake


The Vanilla Bean Cheesecake dessert at TGI Fridays can be made at home with this copycat Vanilla Bean Cheesecake recipes.
Ingredients:
1 1/2 cups finely crushed graham crackers
1/4 cup sugar
1/2 cup butter, melted
1 egg yolks, beaten
1/4 teaspoon vanilla
16 ounces cream cheese, softened
1 cup sour cream
2 tablespoons cornstarch
1 cup sugar
2 tablespoons butter, softened
1/2 teaspoon vanilla
Vanilla beans, from one pod
1 cup whipping cream
2 tablespoons powdered sugar
4 ounces cream cheese, softened
4 ounces white chocolate baking squares, melted
1 cup whipping cream
1 tablespoon powdered sugar
Beans from one vanilla pod


Directions:
Crust
Crush the graham crackers. Mix in the sugar.
Add the egg yolk and vanilla; stir in the melted butter.
Line a spring-form pan with non-stick foil.
Press graham crackers into the pan.
Bake at 375º for eight minutes or until slightly brown.
Remove and let cool.

Cheesecake:
Combine cream cheese, sugar, sour cream and corn starch, mix until the sugar is dissolved.
Add butter, vanilla and beans, blend until smooth. Do not over mix.
Bake at 350F 30 to 35 minutes.
Cool one hour.


White Chocolate Mousse:
In a cold mixing bowl beat cream until soft peaks form.
Gradually add powdered sugar until stiff peaks form.
Put this in a bowl in the fridge.
Using same mixing bowl, beat the cream cheese in it, until fluffy.
Add the white chocolate and beat until smooth.
Fold in the whipped cream.


Vanilla Bean Whipped Cream:
In cold mixing bowl, beat whipping cream until it forms soft peaks. Gradually add powdered sugar; add vanilla beans, beat until stiff peaks form.
Spread the mousse on top of cooled cheesecake.
Refrigerate whipped cream for a hour then spread on top of cheesecake.
Refrigerate several hours before serving.



Source:
Food.com



Friday, November 18, 2011

Cracker Barrel Pumpkin Custard N’ Ginger Snaps

Cracker Barrel Pumpkin Custard N’ Ginger Snaps is a seasonal dessert at the Cracker Barrel Old Country store. This yummy dessert has a rich and creamy custard with a ginger snap topping, and a dollop of pumpkin pie spice whipped cream. Use this copycat recipe to enjoy any time of the year.


Ingredients needed for Cracker Barrel Pumpkin Custard N' Ginger Snap:
8 egg yolks
1-15 ounce can of pure pumpkin
1 3/4 cup heavy whipping cream
1/2 cup granulated sugar
1 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla
1 cup ginger snap cookies and about 8 ginger snap cookies that are whole
1 tablespoon melted butter
1 cup heavy whipping cream
1 tablespoons granulated sugar
1/2 teaspoon pumpkin pie spice

Directions for making Cracker Barrel Pumpkin Custard N' Ginger Snap:
Step 1: Preheat oven to 350 degrees.
Step 2: Crack open eggs and separate the whites from the yolks.
Step 3: In a medium sized glass bowl, add egg yolks and whisk until they are creamy.
Step 4: Add pumpkin,1/2 cup sugar, vanilla, 1 3/4 cups of heavy cream, and pumpkin pie spice and combine until mixed well.
Step 5: Cook custard mixture in a double boiler, and stir until custard has thickened, and a spoon remains coated when inserted into custard.
Step 6: Pour custard into either 8 custard dishes, or a 8 x 8-inch baking dish.
Step 7: Bake custard for about 30-35 minutes or until a spoon is inserted comes out clean.
Step 8: Halfway through the baking process combine the one cup gingersnaps and one tablespoon melted butter, and sprinkle the crumb mixture over the custard while it is baking by removing the dishes from the oven, adding gingersnap crumb mixture and returning the dishes to the oven to finish baking.
Step 9: If you are using small individual custard dishes check the custard at 20-25 minutes.
Step 10: Allow the custard to cool to room temperature.
Step 11: Just before serving mix the pumpkin pie spice whipped cream by whisking together the one cup whipping cream, one tablespoon granulated sugar, and 1/4 teaspoon pumpkin pie spice until the whipped cream is thickened.
Serves eight
Source:

Tuesday, November 15, 2011

Cheesecake Factory Copycat Pumpkin Pie Recipe


We love pumpkin pie at our house. If you like pumpkin pie, try this yummy Cheesecake Factory Copycat Pumpkin Pie for your holiday meals.


Ingredients:
1 1/2 cup all-purpose flour
1/4 cup cold butter, cubed
1/4 cup cold shortening, cubed
1 1/2 teaspoon granulated sugar
5 tablespoons cold water
3 large eggs, lightly beaten
2 cups canned pumpkin
1 1/2 teaspoon ground cinnamon
3/4 cup packed dark brown sugar
1/4 cup granulated sugar
1/4 teaspoon ground cloves
2 tablespoons all-purpose flour
1 tablespoon molasses
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 3/4 cup whipped cream, for topping

Directions:
Blend together flour,sugar,shortening and butter by hand until mixture resembles small crumbs.
Add water and mix.
Form the dough into a ball; knead for about 20-30 seconds.
Dust dough with flour, wrap in plastic wrap, and refrigerate for at least 1 hour.
Roll out dough to an 11-inch circle; then place in a 9-inch pie plate; trim off all but 1-inch of excess dough from sides of pie plate; fold remaining excess under crust and pinch to seal.
Prick bottom of shell with fork and refrigerate for 1 hour.
Weight crust with pie weights or beans and bake in a 375 degree oven for 10 minutes. Remove weights and bake for an additional 5 minutes.
Mix together remaining ingredients and pour into prepared crust.
Bake in a 375 degree oven for 40 minutes, or until set.

Source:

Source:

Friday, November 11, 2011

Copycat Stove Top Stuffing

If you like Stove Top Stuffing you will like this quick recipe for stuffing. It is easy and you only need a few ingredients to have a delicious stuffing.

Ingredients needed:
1 small onion, minced
1 stalk celery, minced
1 tablespoon butter or margarine
1 tablespoon parsley flakes
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1 cup chicken broth
1/4 cup butter or margarine
2 cups plain dry bread crumbs

Directions for making stuffing:
Step 1: In a saucepan, sauté onion and celery in butter until tender.
Step 2: Stir in remaining ingredients, except bread crumbs, and simmer for 5 minutes.
Step 3: Add bread crumbs, cover, turn off heat, and allow to sit for 8-10 minutes.

Source:



Image by santafeegret