Strawberry Supreme Cake with a Baked Cheesecake Center and Strawberry Cream Cheese Icing

I was inspired to post this recipe after attending an amazing wedding in Rosemary Beach, Florida. Our best friend's daughter got married. The 5 wedding cakes and numerous pastries were incredible.
This recipe may be a bit decadent but that's one of the things I like about it. The addition of a center with a baked Cheesecake is indulgent. This is not the cake that was served at the wedding, but inspired by it.

Strawberry Supreme Cake with a Baked Cheesecake Center

Here's what you'll need:

Preheat the oven to 325 degrees to bake the Cheesecake.
1 - 9" Springform Pan brushed well with Pan Release. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
Wrap the bottom and sides of the Springform Pan for the Cheesecake, with heavy Duty Foil so it prevents water leaks when it's baked in a water bath.
(this is a tip that I learned when I was a cake decorator)
You'll also need a Roasting Pan to bake the Cheesecake in a water bath.

2 - 9" round cake pans for the Strawberry Supreme Cake, brushed well with the Pan Release Mix.
1 - Sheet Pan to place under the Cheesecake as it bakes.
The Strawberry Cake will be baked according to the instructions on the Duncan Hines Box for 2 - 9" round cakes.

I think  that covers the basics for what you'll need.  Baking and assembly are actually quite simple.

Cheesecake Center:

2 - 8 oz. packages of Cream Cheese, softened.
2/3 C Granulated Sugar
A pinch of Salt
2 Eggs
1/3 C Sour Cream
1/3 C Heavy Cream
1 tsp Vanilla

Icing:

12 oz. Cream Cheese, softened
8 TBS Butter, room temperature
2 tsp Vanilla
1/4 C Strawberry Preserves, I prefer Bonne Maman
1 TBS Heavy Cream
3 C Confectioner's Sugar

Strawberry Cake preparation:

I recommend Duncan Hines Strawberry Supreme Cake Mix.
Bake according to the box directions for 2 - 9" round cake pans brushed well with Pan release Mix. (equal parts of Crisco, Vegetable Oil and Flour mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
As soon as the cakes are done invert them onto a large piece of plastic wrap and cover completely. Be sure they are wrapped tightly. Put them in the freezer for 2 hours. This is a tip I learned when I was a cake decorator. It makes the cakes easier to apply the Icing without getting crumbs in the Icing.

Cheesecake preparation:
Read all of the notes at the top to prepare the pans.

In a Stand Mixer with a Paddle attachment:
Cream Cheese
Beat for 3 minutes.

Add:
Sugar
Salt
Beat for an additional 3 minutes.

Add:
Sour Cream
Heavy Cream
Vanilla
Beat until well combined.

Pour into the prepared Springform Pan.
Place the Cheesecake in the Roasting Pan and add boiling water half way up the Springform Pan.
Place it on a Sheet Pan.
Bake for 45 minutes.

Remove to a rack and cool completely.
Freeze the Cheesecake for 3 hours.

Icing preparation:

In a large mixing bowl with an electric hand mixer:
Cream Cheese
Butter
Beat just until combined and creamy.

Add:
Vanilla
Strawberry Preserves
Heavy Cream
Beat until well combined.
Gently add the Confectioner's Sugar until well combined, thick and creamy.


To assemble the cake:

Remove the Cheesecake and the Strawberry Cakes from the Freezer.
Place one of the Strawberry rounds onto a serving platter.
Place the Cheesecake on top .
Add the last Strawberry Cake round.

Ice the entire cake and refrigerate for at least 3 hours before serving.

Enjoy!
Peace in the Kitchen!

Crock Pot Tex - Mex Chicken

My nephew posted a recipe for this and I adapted it. I added additional ingredients, changed the name and here's my version.
I also use a vegetarian chicken product from Quorn.
You can make it with 4 uncooked, whole Chicken Breasts.

Tex - Mex Crock Pot Chicken

Serve individual servings in a bowl with a Warmed Flour Tortilla or Crushed Corn Tortillas.


Ingredients:

2 Bags of Quorn Chik'n Tenders
1 Packet of Hidden Valley Fiesta Ranch Dip
1 can of Black Beans, drained
1 can of Rotel Tomatoes with Diced Green Chiles
1 can of Corn,  undrained
1 - 8 oz. package of Cream Cheese, cubed
1 - 2.25 oz. can of Sliced Black Olives, drained
4 Green Onions, thinly sliced

Add all ingredients to a Crockpot and cook on low for 4 - 6 hours.

Serve individual servings in a bowl with a Warmed Flour Tortilla or Crushed Corn Tortillas.

Enjoy!
Peace in the Kitchen!

Pineapple Coconut Pie

My mother was well known for her Pineapple Cream Pie. The recipe is on the blog.
Here's another version of Pineapple Pie that includes Coconut and Pecans.
It's another nice light, summer dessert.

Pineapple Coconut Pie

Here's what you'll need:
1 - Pre Baked Crust
Or:
1 - Pre made Graham Cracker Pie Crust


1 C Sweetened Flaked Coconut
1 C well trained Crushed Pineapple
3/4 C Chopped Pecans (additional for garnish)
1 - 14oz. can of Sweetened Condensed Milk
5 TBS Fresh Lemon Juice
1 C of thawed Cool Whip

In a large mixing bowl:
Coconut
Pineapple
Pecans
Milk
Lemon Juice
Mix to combine well.

Fold in the Cool Whip.

Pour into the crust.
Cover with plastic wrap and refrigerate for 3 hours or overnight.


Enjoy!
Peace in the Kitchen!

Strawberry Ice Box Cake

Summer is approaching and I love summer dessert recipes with Strawberries. Here's a great Summer Strawberry Dessert for a family gathering.


What you'll need:
1 - 9" X 5" Loaf Pan lined with Plastic Wrap.

10 Graham Crackers (they'll be broken as needed to fit the pan)
2 C Heavy Cream
1/4 C Granulated Sugar
1 TBS Vanilla
1 Pound of Fresh Strawberries , cut each berry in quarters. (reserve a handful to garnish the final cake)
2 C Confectioner's Sugar
2 TBS Vegetable Shortening
1/4 tsp Salt

In a large mixing bowl:
Strawberries (all but the reserved)
Granulated Sugar (Sprinkle over the Berries)
Gently stir and set aside.

In a Stand Mixer with the Whisk Attachment:
Heavy Cream
Beat to soft peak
Add:
Vanilla
Beat to stiff peak and set aside.

Spread 1/3 of the Whipped Cream in the Pan.
Gently spoon 1/2 of the Strawberries and 1/2 of the Juice from the Strawberries, over the Whipped Cream.
Top with a single layer of Graham Crackers.

Add:
Another third of the Whipped Cream and spread evenly.

Add:
Remaining Strawberries and Juice, spread evenly.

Add:
Remaining Layer of Graham Crackers.
Cover with Plastic Wrap and Freeze for 3 hours.

Whipped Icing:

In the Stand Mixer Bowl with remaining Whipped Cream:
Add:
Confectioner's Sugar
Shortening
Salt
Beat until well combined.

Remove the cake from the freezer and invert onto a serving platter.
Frost the entire cake with the Whipped Icing.
Garnish with Fresh Strawberries.
Freeze again until ready to serve.

To serve, slice the cake with a serrated knife.

Enjoy!
Peace in the Kitchen!

Vacation

I'm still on vacation and haven't had a chance to post any new recipes. I've certainly had some amazing food and I've even photographed some incredible plates of food that we've had. I'll post them when I return home. I just ordered a new beautiful cookbook today and will receive it when I return home. I'll post some of my favorite recipes from the book.
Until then,
Enjoy!
Peace in the Kitchen!
Terry

Time Away

I'll be back soon, vacation time! Getting some great ideas for new posts.
Namaste!

Strawberry Pretzel Pie

I was reading a post about the most famous foods for each State in the U.S.
The most popular food in Utah is Pretzel Jello Salad.
I had already posted a recipe for one of them so I decided to create a collection of the most popular Jello Pretzel Desserts. There are Fruit Flavored Gelatin options available for Vegetarians and Vegans.
They are often referred to as Salad, Dessert or Pie.
Here are my favorite ones.


Strawberry Pretzel Pie:

2 C finely crushed Pretzels
3/4 C Butter, melted
1/4 C Brown Sugar
2 C sliced fresh Strawberries
1 - 14oz. can of Sweetened Condensed Milk
1/2 of an 8oz.  package of Cream Cheese. (use only 4 ounces), softened
4 TBS + 1tsp of Strawberry Jello
2 C Heavy Cream, divided
1/3 C Sugar

Mix together the Pretzels , Butter and Brown Sugar
Press into a 10" Pie Pan
Bake at 350 degrees for 10 - 12 minutes
Remove and cool completely

Process the Strawberries in a food processor until finely chopped.

In a bowl using an electric hand mixer, beat:
Condensed Milk
Milk
Cream Cheese
Jello
Beat until smooth
You can also do this in a stand mixer with a whisk attachment

Add Berries and mix until well blended
Transfer to a large mixing bowl

Beat 3/4 C of the Heavy Cream to soft peak stage and fold into the Strawberry mixture.

Spoon into the crust and freeze for 8 - 12 hours

Beat remaining Heavy Cream ( 1/4 C ) in a stand mixer with a whisk attachment at high speed.
Gradually add 1/3 C Sugar ( do this process after the pie is completely frozen)

Top the frozen pie with the whipped cream and return to the freezer for another hour.

This recipe is from:
Mary Allen Perry
Southern Living
June 2012


Enjoy!
Peace in the Kitchen!