BLUEBERRY CREAM DESSERT
This no-fuss blueberry cream cheese dessert is one of the best layered pies around. -Mildred Sherrer, Fort Worth, Texas
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the cracker crumbs, 1/4 cup sugar and butter. Press into a greased 13-in. x 9-in. baking dish. In another bowl, beat cream cheese and remaining sugar until smooth; stir in eggs and vanilla. Pour over crust., Bake at 350° for 15-20 minutes or until set. Sprinkle with cinnamon. Cool on a wire rack. Spread with pie filling and whipped topping. Refrigerate until serving.
Nutrition Facts : Calories 257 calories, Fat 15g fat (9g saturated fat), Cholesterol 57mg cholesterol, Sodium 165mg sodium, Carbohydrate 29g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.
NUT ROLL COFFEE CAKES
"I especially love preparing povatica with ground-up walnuts," shares Louise Gasper of Northville, Michigan. "The bread is tender with a golden brown crust and a nutty filling that's flavorful but not too sweet. With a drizzle of white icing and a sprinkle of walnuts on top, this bread becomes a festive dessert. It pairs well with a cup of strong coffee."
Provided by Taste of Home
Time 1h5m
Yield 3 loaves.
Number Of Ingredients 18
Steps:
- In a large bowl, dissolve yeast in warm water. Add the butter, milk, egg yolks, sugar, salt and flour; beat until smooth. Do not knead. Cover and refrigerate overnight. , For filling, in a small bowl, beat egg whites and vanilla on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in walnuts; set aside. , Turn dough onto a lightly floured surface. Let stand for 10 minutes or until easy to handle. Divide into thirds. Roll each portion into a 15x13-in. rectangle. Spread filling over rectangles to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. , Place seam side down on greased baking sheets. Cover and let rise until doubled, about 45 minutes. Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. Combine glaze ingredients; drizzle over coffee cakes.
Nutrition Facts : Calories 124 calories, Fat 7g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 74mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 1g fiber), Protein 2g protein.
BLUEBERRY CREAM CHEESE ROLL
Make and share this Blueberry Cream Cheese Roll recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 47m
Yield 8-10 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to oven to 375*.Sift together the flour, baking powder, and salt. In a large mixer bowl, beat the eggs at high speed until lemon colored.
- gradually add the sugar a tblespoon at a time, beating constantly; add the vanilla.
- Reduce speed to slow and add the flour mixture to the egg mixture, beating only until blended.
- add the hot water all at once and beat to a smooth batter.
- Line a 15x10" jelly roll pan with wax paper and grease.
- Spread the batter evenly over the pan. Bake for 12-14 minutes or until the cake is golden and springs back when you touch it lightly with your finger.
- Loosen the cake carefuly from the sides of the pan with spatula. Sift powdered sugar over the cake, cover with a dish towel. Peel off the wax paper and quickly trim off the crisp edges with a sharp knife.
- Beginning at short end, roll the cake and towel together into a firm roll.
- cool on a rack while you prepare the filling.
- in a mixer bowl, beat the cream cheese with the milk until smooth -- and fluffy.set aside.
- in a saucepan, combine the sugar, cornstarch, lemon rind, and salt.
- place a strainer over the pan and drain the juice from the blueberries into the mixture, setting the berries aside.
- cook over medium heat until thick, stirring constantly.
- Remove from the heat and stir in the butter, lemon juice and mace.
- Carefully fold in the blueberries.chill.
- carefully unroll the cake and spread the cream cheese mixture thinly over the entire surface.
- Spread the blueberry mixture over the cream cheese to within 1/2" of the edges, and reroll the cake.
- place the roll, seam side down on a rectangular tray and refrigerate until 30 minutes before serving.
- cut into 1" slices and serve.
Nutrition Facts : Calories 331.8, Fat 7.5, SaturatedFat 4, Cholesterol 95.4, Sodium 334.6, Carbohydrate 62.4, Fiber 1.7, Sugar 44.7, Protein 5.3
BLUEBERRIES AND CREAM PIE WITH NO ROLL PIE CRUST
Make and share this Blueberries and Cream Pie With No Roll Pie Crust recipe from Food.com.
Provided by PanNan
Categories Pie
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Put first five ingredients in a 9 inch pie pan.
- Mix with a fork until well blended and pat into the pan.
- Push the pastry up the sides and form a nice edge with your thumb and finger.
- Prick the crust with a fork to prevent bubbling of the pastry during baking.
- Preheat oven to 400.
- Rinse berries and pick out any undesirable ones.
- After the berries have drained pour onto a paper towel to dry somewhat and then pour them into the pastry shell.
- In a small bowl combine the sugar, flour, cinnamon and salt.
- Stir in the milk and 1/2 cup whipping cream.
- Whisk until smooth.
- Pour over the berries and bake for 45 minutes.
- After about 30 minutes, check the pie.
- If the edges are getting very brown, cover with strips of aluminum foil.
- Cool on a wire rack and refrigerate for 2 hours before serving.
- To make whipped cream, beat 1/2 cup very cold whipping cream until stiff.
- Chill the bowl before whipping the cream to improve the results.
- Add vanilla and 2 tbsp sugar.
- Serve a dollop of whipped cream on each serving of pie.
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