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Cheesy Yukon Potato Bake

October 14, 2009 by Firehouse Chef  
Filed under Baked, Baking, Buffet, Casserole, Easy, Easy Baking Recipes, Side Dish

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fixbing Cheesy Yukon Potato Bake -This classic country style cheesy potato recipe is made with rustic yukon potatoes. Layered with fragrant onion and a cream soup mixture, with lots of cheddar cheese. Slow baked, so the cream mixture melts all the way through, this simple, distinctive, baking recipe will be the star of the meal.Prep Time: 10 mins
Cook Time: 90 mins
Servings: 6-8
Main Ingredient: Yukon Potatoes
Difficulty Level: 1

Ingredients to make Cheesy Yukon Potato Bake

10 c Thinly sliced Yukon potatoes
1 cn Cream of mushroom soup,10-1/2 ounce can
1/4 c Finely chopped onion
1 c Milk
1 Stick butter or margarine, melted
2 c Grated cheddar cheese
1/2 ts Salt
1/2 ts Pepper

Directions to make Cheesy Yukon Potato Bake

Step 1:Spread half of the sliced potatoes in the bottom of a greased baking dish. In a medium bowl, combine remaining ingredients (except potatoes) and pour half the mixture over the first layer of potatoes.
Step 2:Repeat layers of potatoes and mixture. Cover and bake at 350 degrees for 1 hour. Uncover and bake 30 to 45 minutes longer.

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Chocolate Cheesecake with Amaretto-Amaretti

June 12, 2009 by Firehouse Chef  
Filed under Baked, Dessert, Easy, Easy Baking Recipes, Snack

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chocolate_cheesecake_amaretto_amaretti Chocolate Cheesecake with Amaretto-Amaretti - Cheesecake has always been a popular dessert, and we tried to make this one really stand out. Featuring chocolate,amaretto and amaretti, they don’t get much sweeter than this. It really is quite a distinctive flavor we know you will adore this easy baking recipe.Prep Time: 30 mins
Cook Time: 45 mins
Main Ingredient: Chocolate, Cheesecake
Difficulty Level: 3

Ingredients to make Chocolate Cheesecake with Amaretto-Amaretti

CRUST:
7 oz Amaretti (see note)
2 Tbsp granulated sugar
1 oz unsweetened chocolate,1 sqare
5 Tbsp sweet butter

FILLING
6 oz semisweet chocolate
7 oz Amaretti
4 oz almond paste
1/3 cup Amaretto liqueur
1 1/2 lb cream cheese
1/4 cup granulated sugar at room temperature
4 eggs (large or extra-large)
1/2 cup heavy cream

Directions to make Chocolate Cheesecake with Amaretto-Amaretti

Step 1:(CRUST) Butter the sides only (not the bottom) of a 9-inch spring-form pan (2 1/2-3 inches deep). Grind the Amaretti very fine in a food processor or blender. Mix with sugar in a mixing bowl. Melt the chocolate and butter in the top of a double boiler, stirring occasionally. Add the melted mixture to the Amaretti crumbs and sugar and mix thoroughly. (Don’t wash the double boiler; you’ll be using it again in a minute.) Turn the mixture into the prepared pan. With your fingers, distribute it evenly over the bottom and press it down into a very firm, compact layer. Refrigerate while you prepare the filling.
Step 2:(FILLING) Adjust rack 1/3 up from the bottom of the oven and preheat to 350 deg. F. Partially melt chocolate in the top of a double boiler, then uncover and stir until completely melted. Remove the top of the double boiler and set aside to cool. Break the Amaretti coarsely into a bowl and set aside. Cut the almond paste into small pieces, and beat on low speed with an electric mixer, while gradually adding the Amaretto liqueur. Beat until thoroughly mixed, and set aside.
Step 3:the cream cheese with an electric mixer until smooth. Add the sugar and beat until smooth again. Add the almond paste-Amaretto mixture and beat until thoroughly mixed. Add the melted chocolate and beat well again. Add the eggs one at a time, beating at low speed until they are incorporated after each addition. Add the heavy cream and beat until smooth. Add the coarsely broken Amaretti and stir gently only to mix. Turn into the prepared pan, pouring the mixture over the bottom crust. Rotate the pan gently to level the batter. (Don’t worry if the mixture comes almost to the top; it won’t run over.) Bake 45 minutes. It will seem soft and not done, but don’t bake any more; it will become firm when chilled.
Step 4:NOTES Amaretti are Italian almond-flavored wafer cookies. They are usually sold in metal tins with the wafers wrapped in packages of two inside the tin. You can also buy Amarettini, which are the same flavor but much smaller and not individually wrapped. Since you’re going to grind some of the wafers and break the others into chunks, it doesn’t matter which size you start with.

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Berry Pie

June 12, 2009 by Firehouse Chef  
Filed under Baked, Dessert, Easy, Easy Baking Recipes, Snack

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berry_pie Berry Pie - For this tasty, simple pie, you can use whatever berries are in season, or your personal favorite, but try to use fresh. The tangy sweetness of the fresh berries from baking, really adds that flash of flavor.Prep Time: 10 mins
Cook Time: 45-50 mins
Servings: 6-8
Main Ingredient: Berries
Difficulty Level: 1

Ingredients to make Berry Pie

1 10inch Unbaked Pie Shell
1 Qt Berries,washed
1 C Flour
2 C Granulated Sugar
1 C Milk

Directions to make Berry Pie

Step 1:Fill shell with berries. Mix flour, sugar, and milk. Pour mixture over berries.
Step 2:Bake at 350 for 45 to 50 minutes until center is set. If desired, brown under broiler.

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Celebration Checkerboard Cake

June 9, 2009 by Firehouse Chef  
Filed under Dessert, Easy, Easy Baking Recipes, Snack

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  Celebration Checkerboard Cake - A scrumptious dessert, that lets you avoid baking, made out of heavenly melted chocolate, and the sweet light angel food cake. The angel food cake is store bought, so it is as easy to make as it is to eat!Prep Time: 20 mins
Servings: 8
Main Ingredient: Cake, Chocolate
Difficulty Level: 2

Ingredients to make Celebration Checkerboard Cake

3 Unsweetened chocolate 1 oz Squares or the melted choc
1/2 c White sugar
1/2 c Hot water
1 tb Gelatin,unflavored
2 tb Cold water
4 Egg yolks,beaten
4 Egg whites,beaten
1 ts Vanilla
1 c Heavy cream,(whipping)
1/2 c Almonds, blanched,browned,coarsely chopped
1 lg Angel food cake

Directions to make Celebration Checkerboard Cake

Step 1:Combine hot water, sugar and chocolate in double boiler. Heat until chocolate melts. Stir to blend. Soften gelatin in the cold water and add to chocolate mixture. Stir and cook until smooth and thick-about 5 minutes. Add chocolate mixture to egg yolks. Mix well. Cool 5 minutes.
Step 2:Add vanilla then fold in stiffly beaten egg whites. Cool completely. Whip the cream and fold in nuts. Add to the chocolate mixture.
Step 3:Grease an angel(tube)cake pan. Break cake into egg size pieces. Put a layer of cake pieces into pan and pour some of the cholcolate mixture over and let it run through, repeat until all the cake and sauce are used. Cover and let set in refrigerator for about 8 hours. Ice with whipped cream or (Cool Whip)after turning out on serving plate and decorate with browned almonds.
Step 4:The cake can be iced several hours before serving and should be served real cold.

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Ice Cream Black Forest Cake

June 8, 2009 by Firehouse Chef  
Filed under Baked, Dessert, Easy Baking Recipes, Snack

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  Ice Cream Black Forest Cake - Yes, you did read that right. Beautiful black forest chocolate cake, and cool creamy ice cream, topped with rich whipping cream! Sinfully delicious, it has always been loved by everyone who tries it, and we bet you will love it too.Cook Time: 30-35 mins
Main Ingredient: Cake, Ice Cream
Difficulty Level: 2

Ingredients to make Ice Cream Black Forest Cake

1 qt Golden vanilla ice cream,softened
1 3/4 c Unsifted all purpose flour
2 c Sugar
3/4 c Cocoa
2 ts Baking soda
1 ts Baking powder
1 ts Salt
2 Eggs
1 c Strong black coffee
1 c Buttermilk, or soy milk
1/2 c Vegetable oil
1 ts Vanilla
3 c Whipping cream
1 c Cherry pie filling

** To sour milk, use 1 TBSP vinegar and enough milk to equal 1 cup.

Directions to make Ice Cream Black Forest Cake

Step 1:Firmly pack ice cream into a foil-lined 9inch round cake pan. Cover and freeze about 2 hours.
Step 2:Combine flour, sugar, cocoa, baking soda, baking powder and salt in large mixer bowl. Add eggs, coffee, buttermilk, oil and vanilla. Beat on med speed 2 minutes. Batter will be thin. Pour batter into greased and floured 9inch round cake pans. Bake at 350 for 30-35 minutes or until cake tester comes out clean. Cool 10 minutes. Remove from pans and cool completely.
Step 3:Place 1 cake layer upside down on serving plate; top with ice cream unmolded from cake pan. Place second cake layer top side up over ice cream layer. Gently spread whipped cream on top and sides of cake. With decorator’s
Step 4:Fill center with cherry pie filling. Cover and freeze at least one hour before serving.

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