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Recipes from The Nest. Blueberry Topping Ingredients 3/4 cup blueberries 1.5 tablespoons cornstarch, sifted 2 teaspoons fresh lemon juice 1/4 cup sugar Cheesecake Ingredients 8 ounces cream cheese 1/2 cup sugar 1/2 cup sour cream 1 cup heavy cream 2 teaspoons pure vanilla extract 2 cups blueberries Crust Ingredients 10 graham crackers 6 tablespoons sugar 4 tablespoons unsalted butter, melted To make the topping: In a saucepan, combine the blueberries, 3/4 cup water, the cornstarch, lemon juice, and sugar and cook over low heat, stirring, for 5 minutes. Remove from the heat and let the topping stand to thicken. Set aside. To make the cheesecake: In a bowl, beat the cream cheese, sugar, and sour cream together until blended.

To make the crust: In a food processor or blender, grind the graham crackers into crumbs. Pour the topping into each mold until it is one quarter full. Pour the cheesecake mixture into each mold, leaving 1/2 inch at the top of each mold for the crust. Press the crust into the pop molds. Sand Tarts Recipe. Preparing for Winter... With the start of school (and cold season) I've finally gotten around to making some lemon-honey tea base for me and the kids. I guess this stuff is ubiquitous in Korea and other Asian countries, but here in America it probably looks like you're drinking marmalade jam. The first time I ever tired this was in Oregon when my Korean neighbor invited me over to share in my first ever Korean food experience. While she was gathering up things like shrimp flavored Cheetos and salty toasted nori for me to sample (this is probably why it took me another 3 years to ever try Korean food again), she also mixed up some Korean honey tea. She produced a glass continaer from the very back of her fridge and dug out a giant dollop of amber colored jam that she uncermoniously gloped into a cup.

She poured boiling water over it, and handed me my mug. Wow, the most glorious thing I've ever tasted...it was fruity, and warming, and totally blissful. Tie Dye Pops - Martha Stewart Food. Blending yogurt with lemon juice results in an airy mixture that is more delicious when frozen. If fruit is not ripe, add 1/2 cup orange juice to the puree. Blackberry Tie-Dye PopsMakes 1 dozen 1/2-cup pops 9 ounces (1 1/2 pints) blackberries3 tablespoons freshly squeezed lemon juice32 ounces low-fat or nonfat vanilla yogurt 1. 2. 3. 4. Plum or Raspberry Tie-Dye Pops Makes 1 dozen 1/2-cup pops 1 pound black or red plums, pits removed, cut into pieces, or 3 pints raspberries2 tablespoons freshly squeezed lemon juice32 ounces low-fat or nonfat vanilla yogurt 1.

For plum pops: pass puree through large-mesh sieve to remove skin.For raspberry pops: Pass puree through a very fine sieve to remove seeds; you should end up with 1/2 cup. 3. Creamy Orange Pops. Lime-Honey Ice Pops. Firecracker Ice Pops. Fruit Salad Ice Pops. Summer Living: Ice Pop Recipes - Martha Stewart. Flourless Chocolate Cake. Strawberry Tart. Lemon Cake.

Versatile Vanilla Cake. Chocolate-Raspberry Tart.