Cherry-Chocolate Coffee Float

Ingredients

• 3 scoops chocolate chip ice cream
• 1/2 cup hot espresso
• 1 tablespoon cherry-flavored syrup
• Whipped cream, maraschino cherry, shaved chocolate, for garnish

Directions

Add the ice cream to a serving glass or mug. Slowly pour the hot espresso over ice cream and drizzle with the cherry syrup. Garnish with whipped cream, a cherry and shaved chocolate. Serve immediately.

SOURCE

Espresso

Grapefruit Cake with Grapefruit Cream Cheese Frosting

Ingredients

• 1 1/2 cups cake flour, sifted
• 3/4 cup sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup water
• 1/4 cup vegetable oil
• 1/2 teaspoon grapefruit zest
• 3 tablespoons grapefruit juice
• 3 egg yolks
• 3 eggs whites
• 1/4 teaspoon cream of tartar

Directions

Preheat oven at 350 degrees F. Line a 9-inch cake pan with waxed paper and spray with nonstick oil.

Sift together flour, sugar, baking powder and salt into a mixing bowl. Make a well in the center for dry ingredients. Add water, oil, zest, grapefruit juice and egg yolks. Beat until smooth. Beat egg whites and cream of tartar separately until whites are stiff but not dry. Gradually fold egg whites into flour mixture with a rubber spatula until just blended. Do not stir the mixture.

Pour batter into prepared cake pan.

Bake for 25 minutes or until cake springs back when gently touched with a finger. Invert pan on cake rack to cool. Run spatula around edge of cake. Carefully remove from pan. With a serrated knife, gently cut layer in half.

Grapefruit Cream Cheese Frosting:

• 2 (6-ounce) packages cream cheese
• 2 teaspoons grapefruit juice
• 1 teaspoon grapefruit zest
• 3/4 cup powdered sugar, sifted
• 6 to 8 drops yellow food coloring
• 1 (1-pound) can grapefruit sections, well drained

Let cream cheese soften to room temperature. Beat cheese until fluffy. Add grapefruit juice and zest. Gradually blend in sugar. Mix until well blended. Add food coloring. Crush several grapefruit sections to measure 2 teaspoons.

Blend into frosting. Spread frosting on bottom half of cake. Top with several grapefruit sections. Cover with second layer of cake. Frost top and sides. Garnish with remaining grapefruit sections.

SOURCE

Grapefruit

Cousin Johnnie's Caramel Apple Cheesecake

Ingredients

Crust:

• 3 cups graham cracker crumbs (about 22 crackers)
• 9 tablespoons (1 stick plus 1 tablespoon) butter, melted
• 1/2 cup sugar

Filling:

• 4 (8-ounce) packages cream cheese, softened
• 1 1/2 cups sugar
• 2 tablespoons cornstarch
• 1 (16-ounce) container sour cream
• 1/2 cup freshly squeezed orange juice
• 1/2 teaspoon vanilla extract
• 5 eggs

Topping:

• 8 tablespoons butter (1 stick)
• 1 1/2 pounds (about 3 large) Golden Delicious apples, peeled, cored, and cut into 1/2-inch cubes
• 1/2 cup chopped pecans
• 1 cup sugar
• 1/2 cup heavy cream

Directions

Preheat the oven to 350 degrees F. Wrap the bottom and sides of a 10-inch springform pan tightly with foil to prevent moisture from the water bath from seeping into the cheesecake

Crust:

In a food processor, mix the graham cracker crumbs, butter, and sugar. Press the mixture into the bottom and halfway up the sides of the prepared pan. Bake the crust for 10 minutes, then remove it from the oven to cool completely.

Filling:

In a food processor or with an electric mixer, mix the cream cheese, sugar, and cornstarch until smooth. Add the sour cream,orange juice, and vanilla and blend until smooth. Beat in the eggs, one at a time, blending until just combined. *Cook's Note: It's important to blend well with no clumps as this will make the filling a smoother consistency when baked.

Pour the filling into the crust. Put a roasting pan on a rack in the center of the oven and transfer the cheesecake to the pan. Fill the roasting pan with hot water to come halfway up the sides of the cake pan and cover it loosely with foil. Bake until the center moves only slightly when the cake pan is shaken, about 1 hour and 45 minutes. Check the water level about 1 hour into the baking, adding more water, if needed. Carefully remove the pan from the oven and transfer the cake pan to a wire rack to cool. Refrigerate overnight.

Topping:

Melt the butter in a large skillet over high heat. Add the apples and pecans and cook, stirring, until they are coated with butter, about 2 minutes. Add the sugar and stir until the sugar dissolves and the liquid comes to a boil, about 3 minutes.

Using a slotted spoon, transfer the apples and pecans to a bowl. Reduce the heat to medium-high and cook the remaining liquid, stirring often, until it turns a deep amber, about 6 minutes. Remove the skillet from the heat to stop the cooking and add the cream. Be careful, as the cream may splatter. Return the skillet to the heat and bring it to a boil, whisking constantly. Remove the sauce from the heat and stir in the apples and pecans. Allow to cool until lukewarm.

Spread the caramel-apple mixture evenly over the top of the cheesecake. Refrigerate until ready to serve. Use a knife dipped in hot water to cut through the cheesecake.

SOURCE

Cream Cheese