"Finally a Friday"- I remember that used to be the name of the Friday show on KMET 94.7 Radio here in So. Cal. Ah, the good ol' days. That station is long gone. I hope you all have had a good week! I know it has been a fairly busy one for me. I think I have the blog pretty well dialed in. So now I can devote a little more time to mywebsite building. So far I have been able to do improvements or changes to it every day.
You can check it out here if you like, Kens Cheesecakes "n" Things , I may take it a little easy this weekend,especially on the website building. But the blog will have new and different stuff every day.
Anyway, everyone have a really fantastic weekend!-Kent
Friday, September 18, 2009
Baileys and Kaluha Cheescake with Caramel Chocolate Kaluha Sauce
And again , I did have to use my mobile phone camera for these pictures as the good camera here in the house is still broken. But they came out pretty good.
Fresh Berry Tart with Toasted Nut Crust
A crumbly homemade nut crust sets this tart apart from other berry pies. It can be made up to three days ahead and refrigerated until ready to use.
ingredient list:Serves 8;Crust-
* 1/4 cup each almonds, pecans, and hazelnuts
* 3/4 cup whole-wheat flour
* 1/4 cup sugar
* 1/4 tsp. salt
* 6 Tbs. chilled unsalted butter, diced
* 1 large egg yolk
Filling:
* 1/2 cup light sour cream
* 1/2 cup nonfat plain Greek yogurt
* 2 Tbs. light brown sugar
* 1 tsp. vanilla extract
* 1/4 tsp. grated orange zest
* 1 cup blueberries
* 1 cup raspberries
* 1 Tbs. orange juice
Directions
1. To make Crust: Preheat oven to 350°F. Coat 9-inch tart pan with cooking spray. Spread nuts on baking sheet, and toast in oven 12 to 15 minutes, or until browned.
2. Pulse nuts, flour, sugar, and salt in food processor until nuts are ground to powder. Add butter, and pulse until mixture resembles coarse meal. Add egg yolk, and pulse until moist clumps form. Press dough into bottom and sides of prepared pan, about 1/4-inch thick, and pierce with fork. Freeze 30 minutes.
3. Adjust oven temperature to 400°F. Bake Crust 12 to 14 minutes, or until golden. Cool.
4. To make Filling: whisk together sour cream, yogurt, brown sugar, vanilla, and orange zest in small bowl. Toss berries with orange juice in separate bowl.
5. Spread sour cream mixture in Crust with spatula. Spoon berries over top a little at a time, until sour cream mixture is evenly covered. Refrigerate 30 to 60 minutes before serving.
Nutritional Information
Per :
Calories 288
Protein 6g
Total fat 19g
Saturated fat 9g
Carbs 26g
Cholesterol 58mg
Sodium 87mg
Fiber 4g
Sugars 13g
* 1/4 cup each almonds, pecans, and hazelnuts
* 3/4 cup whole-wheat flour
* 1/4 cup sugar
* 1/4 tsp. salt
* 6 Tbs. chilled unsalted butter, diced
* 1 large egg yolk
Filling:
* 1/2 cup light sour cream
* 1/2 cup nonfat plain Greek yogurt
* 2 Tbs. light brown sugar
* 1 tsp. vanilla extract
* 1/4 tsp. grated orange zest
* 1 cup blueberries
* 1 cup raspberries
* 1 Tbs. orange juice
Directions
1. To make Crust: Preheat oven to 350°F. Coat 9-inch tart pan with cooking spray. Spread nuts on baking sheet, and toast in oven 12 to 15 minutes, or until browned.
2. Pulse nuts, flour, sugar, and salt in food processor until nuts are ground to powder. Add butter, and pulse until mixture resembles coarse meal. Add egg yolk, and pulse until moist clumps form. Press dough into bottom and sides of prepared pan, about 1/4-inch thick, and pierce with fork. Freeze 30 minutes.
3. Adjust oven temperature to 400°F. Bake Crust 12 to 14 minutes, or until golden. Cool.
4. To make Filling: whisk together sour cream, yogurt, brown sugar, vanilla, and orange zest in small bowl. Toss berries with orange juice in separate bowl.
5. Spread sour cream mixture in Crust with spatula. Spoon berries over top a little at a time, until sour cream mixture is evenly covered. Refrigerate 30 to 60 minutes before serving.
Nutritional Information
Per :
Calories 288
Protein 6g
Total fat 19g
Saturated fat 9g
Carbs 26g
Cholesterol 58mg
Sodium 87mg
Fiber 4g
Sugars 13g
Cruisin' Route 66 Throught San Bernardino County
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