July 4th Recipes

Festive Pina Colada Cheesecake

6 tablespoons unsalted butter, melted
1 3/4 cups graham cracker crumbs
3/4 cup chopped pecans, toasted
1 tablespoon sugar
3 (8-ounce) packages cream cheese, softened
1/2 cup sugar
5 large eggs
1 (8-ounce) can crushed pineapple, drained
1 cup cream of coconut
1 cup sour cream
1/3 cup light rum
4 teaspoons coconut extract
Glaze
Garnishes: whipped cream and toasted coconut

Stir together first 4 ingredients, and press into bottom and 1 1/2 inches up sides of a lightly greased 10-inch springform pan.

Beat cream cheese and 1/2 cup sugar at medium speed with an electric mixer 3 minutes or until fluffy. Add eggs, 1 at a time, beating well after each addition. Add pineapple and next 4 ingredients, beating until blended. Pour mixture into crust.

Bake at 325° for 1 hour and 15 minutes or until center is almost set. Cool on a wire rack. Spread Glaze over top of cheesecake. Cover and chill at least 8 hours. Garnish, if desired. Makes 1 (10-inch) cake

Glaze

1 tablespoon cornstarch
1 tablespoon water
1 (8-ounce) can crushed pineapple
1/4 cup sugar
2 tablespoons lemon juice

Stir together cornstarch and 1 tablespoon water until smooth. Combine cornstarch mixture, crushed pineapple, 1/4 cup sugar, and lemon juice in a saucepan over medium heat; cook, stirring constantly, 5 minutes or until mixture is thickened and bubbly. Remove from heat; let cool completely. Makes 1 cup

Lattice-Topped Blueberry Pie

Crust:
1 1/2 cups all-purpose flour, divided
1/2 cup ice water
1 1/2 teaspoons sugar
1/4 teaspoon salt
4 1/2 tablespoons vegetable shortening
Cooking spray

Filling:
1 cup sugar, divided
3 1/2 tablespoons cornstarch
1/8 teaspoon salt
6 cups fresh blueberries
1 1/2 tablespoons butter or stick margarine, melted
3/4 teaspoon vanilla extract

To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Combine 1/4 cup flour and ice water, stirring with a whisk until well-blended. Combine 1 1/4 cups flour, 1 1/2 teaspoons sugar, and 1/4 teaspoon salt in a bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add slurry; mix with a fork until flour mixture is moist.

Gently press two-thirds of dough into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough into a 12-inch circle. Press remaining dough into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough into a 9-inch circle. Freeze both portions of dough 10 minutes. Working with larger portion of dough, remove 1 sheet of plastic wrap; fit dough into a 9-inch pie plate coated with cooking spray. Remove top sheet of plastic wrap.

To prepare the filling, combine 3/4 cup plus 3 tablespoons sugar, cornstarch, and 1/8 teaspoon salt in a bowl, and sprinkle over blueberries. Toss gently. Stir in butter and vanilla. Spoon blueberry mixture into crust. Preheat oven to 375°.

Remove top sheet of plastic wrap from remaining dough. Cut dough into 6 (1 1/2-inch) strips. Gently remove dough strips from bottom sheet of plastic wrap; arrange in a lattice design over blueberry mixture. Seal dough strips to edge of crust. Place pie on a baking sheet covered with foil. Sprinkle lattice with 1 tablespoon sugar.

Bake at 375° for 1 hour and 15 minutes or until crust is browned and filling is bubbly. Cool on a wire rack. Makes 8 servings

Blueberry Cobbler

Filling:
6 cups fresh blueberries
1/3 cup sugar
2 tablespoons cornstarch
1 teaspoon grated lemon rind

Topping:
1 1/3 cups all-purpose flour
2 tablespoons sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
5 tablespoons chilled butter, cut into small pieces
1 cup sour cream
3 tablespoons fat milk
1 teaspoon sugar

Preheat oven to 350°. To prepare filling, combine first 4 ingredients in an 11 x 7-inch baking dish.

To prepare topping, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through baking soda) in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in sour cream to form a soft dough.

Drop dough by spoonfuls onto blueberry filling to form 8 dumplings. Brush dumplings with milk; sprinkle with 1 teaspoon sugar. Place baking dish on a jelly roll pan. Bake at 350° for 50 minutes or until filling is bubbly and dumplings are lightly browned. Makes 8 servings

Coconut Triple-Layer Cake

Cooking spray
1 tablespoon cake flour
3 1/2 cups sifted cake flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 3/4 cups sugar
1/4 cup butter or stick margarine, softened
1 1/2 tablespoons vegetable oil
2 large egg whites
1 2/3 cups milk
1/2 cup plain yogurt
2 1/2 teaspoons vanilla extract
1/4 teaspoon butter extract
Fluffy Coconut Frosting
2/3 cup flaked sweetened coconut

Preheat oven to 350°. Coat 3 (8-inch) round cake pans with cooking spray; dust with 1 tablespoon flour.

Lightly spoon sifted flour into dry measuring cups, and level with a knife. Combine sifted flour, baking powder, salt, and baking soda. Combine sugar, butter, and oil in a large bowl, and beat at medium speed of a mixer until well-blended (about 5 minutes). Add egg whites, 1 at a time, beating well after each addition. Combine the milk and yogurt. Add the flour mixture to the creamed mixture alternately with the milk mixture, beginning and ending with flour mixture. Stir in extracts.

Pour cake batter into prepared pans. Sharply tap cake pans once on countertop to remove air bubbles. Bake at 350° for 25 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pans 10 minutes on wire racks, and remove from pans. Cool completely on wire racks.

Place 1 cake layer on a plate; spread with 2/3 cup Fluffy Coconut Frosting, and top with another cake layer. Spread with 2/3 cup frosting, and top with the remaining cake layer. Spread the remaining frosting over the top and sides of the cake. Sprinkle top of cake with coconut. Store cake loosely covered in refrigerator. Makes 16 servings

Fluffy Coconut Frosting

1 cup sugar
1/4 cup water
1/4 teaspoon cream of tartar
Dash of salt
3 large egg whites
1 teaspoon vanilla extract
1/4 teaspoon coconut extract

Combine first 5 ingredients in top of a double boiler; place egg white mixture over barely simmering water in bottom of double boiler on cooktop. Beat at high speed of a hand-held mixer until stiff peaks form and candy thermometer registers 160°. Add extracts; beat until blended. Makes 4 cups

Watermelon Upside-Down Cake

2 tablespoons plus 1/2 cup butter, softened, divided
1/2 cup packed brown sugar
1 cup diced seedless watermelon (1/2 inch)
2/3 cup sugar
3/4 teaspoon vanilla extract
1 egg, lightly beaten
1 1/4 cups all-purpose flour
2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup milk

Heat oven to 350°. Melt 2 tablespoons of the butter; pour over bottom of 9x2-inch round cake pan. Sprinkle with brown sugar; top with watermelon.

Beat remaining 1/2 cup butter, sugar and vanilla in large bowl at medium speed until blended. Beat in egg.

Combine flour, baking powder and salt in medium bowl. Beat into sugar mixture alternately with milk, beginning and ending with flour mixture. Spread over watermelon.

Bake 30 to 35 minutes or until cake pulls away from sides of pan, top is golden brown and toothpick inserted in center comes out with a few small dry crumbs attached. Cool on wire rack 5 minutes. Turn out onto serving platter; cool completely. Makes 8 servings

Chocolate Chip Cookie Ice Cream Cake

Two favorite treats, ice cream and chocolate chip cookies, come together in one delicious, make-ahead frozen dessert. It layers ice cream, cookies and fudge sauce in a cinnamon-spiced crust.

Crust
1 1/2 cups graham cracker crumbs
6 tablespoons unsalted butter, melted
1/4 teaspoon ground cinnamon
3/4 cup mini semisweet chocolate chips

Filling
1 cup heavy whipping cream
2 cups bittersweet chocolate chips
1 teaspoon vanilla extract
1 1/2 (1.75-qt.) cartons or 1/2 gallon vanilla ice cream
24 (2-inch) soft chocolate chip cookies, cut into 1/2-inch pieces (about 4 cups), divided

Heat oven to 325°. Combine graham cracker crumbs, melted butter and cinnamon in medium bowl until crumbs are moistened; stir in 3/4 cup mini chocolate chips. Press into bottom of 13x9-inch baking pan. Bake 6 minutes or until set. Cool completely on wire rack.

Meanwhile, heat cream in medium saucepan over medium heat until hot and steamy. Remove from heat; add bittersweet chocolate chips. Let stand 1 minute; stir until melted and smooth. Stir in vanilla. Cool 20 minutes or until room temperature.

Place ice cream in refrigerator 20 minutes or until slightly softened. Spread half of the ice cream over crust; quickly spread with spatula to level. Sprinkle half of the cookies over ice cream. Quickly spoon 1 1/4 cups of the chocolate sauce over cookies and ice cream; spread with spatula to cover. Freeze 15 minutes to firm sauce.

Quickly spread remaining ice cream over sauce. Sprinkle with remaining cookies; drizzle with remaining sauce. (If necessary, warm sauce in microwave on high 10 to 20 seconds or until of desired consistency. Sauce will not cover top completely.)

Freeze 2 hours to firm sauce. Wrap tightly; freeze overnight or up to 1 week. Place in refrigerator 20 to 30 minutes before serving to soften slightly. Cut with warm knife. Store in freezer. Makes 24 servings

Blondie Cupcakes with Cocoa Frosting

Cupcakes
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup packed light brown sugar
1/2 cup unsalted butter, softened
3 eggs
1/2 cup whole milk
1/2 cup sour cream
1 teaspoon vanilla extract
1 cup chopped walnuts

Frosting
6 tablespoons unsalted butter, softened
1/3 cup Dutch-processed cocoa
1/4 cup sour cream
3/4 teaspoon vanilla extract
1 to 1 1/4 cups powdered sugar

Heat oven to 350°. Line 20 cupcake cups with paper liners. Whisk flour, baking powder, baking soda, cinnamon and salt in large bowl.

Beat brown sugar and 1/2 cup butter in large bowl at medium-high speed 3 to 4 minutes or until light and fluffy. Add eggs one at a time, beating well after each addition. Combine milk, 1/2 cup sour cream and 1 teaspoon vanilla in small bowl; beat into sugar mixture alternately with flour mixture just until smooth. Stir in nuts.

Divide batter among cupcake cups, filling each slightly more than half full. Bake 20 to 25 minutes or until tops are golden brown and spring back when lightly touched and toothpick inserted in center comes out clean. Cool completely on wire rack.

Beat 6 tablespoons butter, cocoa, 1/4 cup sour cream and 3/4 teaspoon vanilla in medium bowl at medium speed until smooth. Slowly beat in 1 cup of the powdered sugar, adding remaining 1/4 cup as needed for desired consistency. Frost each cupcake with generous 1 tablespoon frosting. Makes 20 cupcakes

Caramel-Pecan Brownies

Dense, extra-fudgy brownies get their rich flavor from Dutch-processed cocoa and bittersweet and unsweetened chocolate. They’re drizzled with a caramel topping that adds an irresistible gooey finish.

Brownies
3/4 cup all-purpose flour
2 tablespoons Dutch-processed cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter
4 oz. bittersweet or semisweet chocolate, chopped
1 oz. unsweetened chocolate, chopped
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1 cup coarsely chopped pecans

Topping
4 oz. high-quality soft caramels
2 tablespoons heavy whipping cream
1 teaspoon vanilla extract

Heat oven to 350°. Spray 8-inch square baking pan with cooking spray. Whisk flour, cocoa, baking powder and salt in small bowl.

Heat butter, bittersweet chocolate and unsweetened chocolate in medium saucepan over low heat 4 minutes or until almost melted, stirring occasionally. Remove from heat; stir until melted and smooth. Stir in sugar (mixture will look grainy). Whisk in eggs and 1 teaspoon vanilla until blended. Stir in flour mixture.

Spoon batter into pan, smoothing top. Sprinkle with nuts, pressing lightly into batter. Bake 28 to 32 minutes or until edges just begin to pull away from sides of pan and brownies are nearly firm. (Toothpick test will not work.) Cool in pan on wire rack 15 minutes.

Meanwhile, heat caramels and cream in small saucepan over low to medium-low heat 4 minutes or until caramels melt and are smooth. Stir in 1 teaspoon vanilla. Drizzle over brownies. Cool completely. Makes 16 bars

Strawberry-Cream Cheese Pie

Whole strawberries make a stunning topping for this creamy cheesecake-like pie. Using a food processor to mix the filling will ensure it’s smooth.

Crust
1 1/2 cups graham cracker crumbs
2 tablespoons sugar
1 teaspoon grated orange peel
5 tablespoons unsalted butter, melted

Filling
2 eggs
2/3 cup sugar
12 oz. cream cheese, softened
1/2 cup sour cream
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon grated orange peel

Topping
4 cups whole fresh strawberries
1/4 cup red currant jelly, melted

Heat oven to 325°. Spray 9-inch pie pan with cooking spray. Combine crumbs, 2 tablespoons sugar and 1 teaspoon orange peel in medium bowl. Stir in melted butter until crumbs are moistened. Press into bottom and up sides of pan. Bake 6 minutes or until set.

Process eggs and 2/3 cup sugar in food processor 1 minute or until smooth. Add cream cheese; pulse to break up. Process 15 seconds or until smooth. Add all remaining filling ingredients; process just until smooth. Pour into crust.

Bake 30 to 35 minutes or until top is firm when gently shaken and outside edge is slightly puffed. Place on wire rack; cover with paper towels. Cool 2 hours. Remove paper towels; cool to room temperature. Cover and refrigerate until thoroughly chilled, at least 5 hours or overnight.

Arrange strawberries over top of pie; brush with jelly. Serve cold. Store in refrigerator. Makes 8 servings

Raspberry-Swirled Bundt Cake

Raspberries play a dual role in this perfect-for-a-crowd cake. A puree of the berries is swirled into the batter, while a handful of slightly sweetened fresh ones garnishes each serving. An irresistible almond icing makes a delicious finishing touch.

Cake
1 cup fresh raspberries
2 tablespoons seedless raspberry preserves
2 1/2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
3 eggs
2 cups sugar
1 cup vegetable oil
1 tablespoon lemon juice
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 cup sour cream

Icing & Garnish
3/4 cup powdered sugar
1 to 2 tablespoons milk
1/2 teaspoon almond extract
2 tablespoons sugar
2 cups fresh raspberries

Heat oven to 350°. Spray 12-cup Bundt pan with cooking spray; sprinkle with flour, tapping out excess. Puree 1 cup raspberries and preserves in food processor until smooth. Strain through fine strainer into small bowl, pressing with spatula to remove seeds. Measure 1/3 cup puree (save any remaining puree for another use).

Whisk flour, baking powder, baking soda and salt in medium bowl. Beat eggs and 2 cups sugar in large bowl at medium speed 1 minute or until thick, fluffy and slightly lightened in color. Beat in oil, lemon juice, vanilla and 1/2 teaspoon almond extract at low speed. Beat in flour mixture just until blended. Beat in sour cream until blended.

Pour two-thirds of the batter into pan. Reserve 2 tablespoons of the puree; drizzle remainder over batter. With thin knife, swirl lightly through batter, keeping away from edges. Pour remaining batter on top. Drizzle with reserved puree; swirl lightly.

Bake 50 minutes or until wooden skewer inserted in center comes out clean. Cool on wire rack 15 minutes. Run thin knife around sides and center tube; invert onto wire rack. Cool completely. (Cake can be made 2 days ahead. Cover and store at room temperature.)

Whisk powdered sugar, milk and 1/2 teaspoon almond extract in small bowl until smooth; drizzle over cake. Let stand until icing is set.

Sprinkle 2 tablespoons sugar over 2 cups raspberries; let stand 30 minutes or until sugar has melted. Serve cake garnished with raspberries. Makes 16 servings

Cherry-Chocolate Chip Crisp

This deluxe version of a traditional crisp marries sweet, dark Bing cherries with a topping laden with warm, melting chocolate chips.

Filling
2 lb. fresh Bing cherries (about 4 cups), pitted
2 tablespoons sugar
1 tablespoon lemon juice

Topping
3/4 cup all-purpose flour
1/3 cup sugar
1/4 cup sliced almonds, ground
1/2 cup butter, chilled, cut up
1/2 cup mini chocolate chips

Heat oven to 375°. Combine all filling ingredients in large bowl; spoon into 11x7-inch (2-quart) glass baking dish.

Combine flour, 1/3 cup sugar and almonds in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs with some pea-sized pieces. Stir in chocolate chips.

Sprinkle topping over filling, squeezing to form lumps.

Bake 35 minutes or until top is lightly browned and cherries just begin to bubble at edges of dish. Cool on wire rack 30 minutes; serve warm. Makes 8 servings

Apricot Upside-Down Cake

Two fruits with a limited season—apricots and cherries—star in this moist and tender homey cake. As the fruit bakes in the buttery brown sugar topping, the apricots soften and develop a luscious melt-in-your-mouth texture.

12 tablespoons unsalted butter, softened, divided
3/4 cup packed light brown sugar
3 medium apricots (12 oz.), quartered
12 whole pitted fresh cherries
1 1/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
1/2 cup milk, room temperature

Heat oven to 375°. Melt 6 tablespoons of the butter; pour into 8-inch square glass baking dish. Sprinkle with brown sugar. Arrange 4 apricot quarters in row down one side of dish, evenly spaced. Place 1 cherry in arc of each apricot quarter. Make a second row of apricots and cherries in center, turning apricots opposite way. Repeat with a row down the other side. Gently press on apricots to flatten slightly.

Whisk flour, baking powder and salt in medium bowl.

Beat remaining 6 tablespoons butter in medium bowl at medium speed 1 minute or until creamy. Add sugar; beat 1 minute or until fluffy. Beat in egg and vanilla. At low speed, beat in flour mixture alternately with milk until just blended, beginning and ending with flour mixture. Spoon over fruit; spread gently.

Bake 35 to 40 minutes or until cake is deep golden brown and center is firm to the touch. Cool in dish on wire rack 10 minutes. Carefully turn cake upside-down on extra-large serving plate to accumulate excess juices. Remove baking dish; cool completely. Makes 8 servings

Fruit Sparkler Kebabs with Creamy White Chocolate Dip

4 oz. white chocolate
8 tablespoons heavy whipping cream, divided
1 teaspoon grated orange peel
Seedless watermelon slices
Pineapple slices
Thickly sliced star fruit
Assorted berries

Melt white chocolate with 2 tablespoons of the whipping cream in small saucepan over low heat; cool to room temperature.

Beat remaining 6 tablespoons whipping cream with orange peel in medium bowl until soft peaks form; fold in chocolate mixture.

With star-shaped cookie cutter, cut watermelon and pineapple into star shapes. Thread onto wooden skewers, along with thickly sliced star fruit and berries. Serve with dip. Makes 6 servings

Strawberry-Rhubarb Trifle

This luscious strawberry dessert combines the best qualities of an English trifle, with its sponge cake and fresh fruit, and an Italian tiramisu, using mascarpone and liqueur to soak the cake.

Cake
1 Vanilla Sponge Cake

Filling
1 lb. rhubarb, sliced (about 3 1/2 cups)
1 1/2 cups sugar
6 cups sliced fresh strawberries
1 tablespoon Grand Marnier liqueur or orange juice
8 oz. mascarpone cheese, softened
1 cup whipping cream
1/3 cup powdered sugar

Sugar Syrup
2 tablespoons sugar
2 tablespoons water
1 tablespoon Grand Marnier liqueur or orange juice

Prepare Vanilla Sponge Cake. Slice cake horizontally in half. Set aside.

In medium saucepan, combine rhubarb and 1/2 cup of the sugar; cover and cook over medium heat 10 to 15 minutes or until tender. Remove cover; cook an additional 5 to 10 minutes or until mixture is thickened, stirring constantly. Remove from heat. Refrigerate until cool.

Meanwhile, prepare sugar syrup. In small saucepan, combine 2 tablespoons sugar and water. Bring to a boil, stirring until sugar dissolves. Remove from heat. Stir in 1 tablespoon liqueur; cool.

Using potato masher, crush 3 cups of the strawberries. In large bowl, combine crushed strawberries, remaining 3 cups sliced strawberries, remaining 1 cup sugar and 1 tablespoon liqueur; mix gently. Set aside.

In another large bowl, beat mascarpone at medium speed until smooth. Gradually add cream and powdered sugar; beat at medium speed until stiff peaks form.

Generously brush both sides of each cake layer with sugar syrup. Cut cake into 1-inch cubes.

To assemble dessert, spoon about 1/4 of mascarpone cream over bottom of 13-cup glass bowl. Place 1/3 of cubed cake over mascarpone cream. Spoon 1/3 of rhubarb mixture over cake layer; top with 1/4 of mascarpone cream and 1/3 of the strawberry mixture. Repeat layers twice. Cover; refrigerate up to 3 hours. Store in refrigerator.

Note - Mascarpone is a rich Italian-style cream cheese. It can be found in the deli or dairy section of grocery stores or specialty markets. If unavailable, substitute cream cheese. Makes 12 servings

Vanilla Sponge Cake

4 eggs, room temperature, separated
1 cup sugar
3 tablespoons warm whole milk
1/2 teaspoon vanilla
1 cup sifted cake flour
1/2 teaspoon cream of tartar
2 tablespoons unsalted butter, melted, cooled

Heat oven to 350. Spray 9x2-inch round cake pan with nonstick cooking spray. Line pan with parchment paper; spray paper and lightly flour.

In large bowl, combine egg yolks and 1/2 cup of the sugar; mix well. Place bowl over saucepan of barely simmering water (bowl should not touch water). Whisk egg mixture constantly 1 to 2 minutes or until sugar is dissolved and mixture is warm to the touch.

Beat mixture at medium-high speed 5 minutes or until mixture is thick enough to hold a 3-second ribbon. Reduce speed to medium; slowly add milk and vanilla, beating until combined. Gradually sift and fold flour into yolk mixture; fold until thoroughly combined.

In another large bowl, beat egg whites just until frothy. Add cream of tartar; beat until soft peaks form. Gradually add remaining 1/2 cup sugar, beating until stiff peaks form. Fold 1/4 of egg whites into batter to lighten mixture. Gently and quickly fold in remaining egg whites until combined.

Place butter in medium bowl. Add large spoonful of batter to butter; whisk until well mixed. Fold mixture back into batter. Pour batter into pan, gently spreading evenly.

Bake 25 to 35 minutes or until cake springs back when lightly touched and starts to shrink away from sides of pan. Cool in pan on wire rack 20 minutes. Run small knife around edge of pan to loosen cake; turn cake out onto wire rack. Remove paper; cool completely.

Chocolate-Raspberry Cheesecake

This cheesecake is laced with raspberry flavor, from the preserves brushed over the crust, to the creamy filling, to the heart-shaped fresh berry garnish. Use preserves with seeds, not the seedless variety; the color and flavor is better.

Crust
1 (5.3-oz.) pkg. pure butter shortbread cookies, crushed (about 1 1/4 cups)
2 tablespoons unsalted butter, melted
1/4 cup raspberry preserves, melted

Cheesecake
1 (10-oz.) pkg. frozen raspberries, thawed
3 (8-oz.) pkg. cream cheese, softened
1/2 cup unsalted butter, softened
1 cup sugar
2 tablespoons all-purpose flour
1/2 cup sour cream
2 teaspoons lemon juice
2 eggs

Topping
6 oz. semisweet chocolate, chopped
1 tablespoon light corn syrup
1 tablespoon unsalted butter
1/2 cup whipping cream
1 1/3 cups fresh raspberries

Heat oven to 350°. Wrap outside of 9-inch springform pan with heavy-duty foil. Combine crushed cookies and melted butter in small bowl; press into bottom of pan. Bake 8 to 10 minutes or until slightly darker in color. Cool slightly; gently spread preserves over crust.

Puree thawed raspberries in food processor or blender until smooth. Strain through medium strainer, pressing with spatula to remove seeds. Reserve 1/2 cup puree. (Save remaining puree for another use.)

Beat cream cheese and 1/2 cup butter at medium-low speed until smooth. Beat in sugar and flour just until blended. Beat in sour cream, reserved raspberry puree and lemon juice. Beat in eggs one at a time. Pour over crust.

Place springform pan in large shallow pan. Add enough hot tap water to come halfway up sides of springform pan. Bake 40 to 45 minutes or until edges are puffed and top is dry to the touch. Center should move slightly when pan is tapped but should not ripple as if liquid. Remove cake from water bath; remove foil. Cool completely on wire rack. Refrigerate overnight.

Place chocolate, corn syrup and 1 tablespoon butter in medium bowl. Bring whipping cream to a boil in small saucepan. Pour over chocolate mixture; stir until melted and smooth. Let stand, stirring occasionally, until chocolate is cool but still pourable. Pour over cheesecake; refrigerate until set. Garnish with raspberries. Store in refrigerator. Makes 16 servings

Key Lime Cloud Pie

Crust
1 1/4 cups graham cracker crumbs
3 tablespoons sugar
6 tablespoons unsalted butter, melted

Pie
4 egg yolks
3 eggs
1/2 cup unsalted butter, cut up
1/2 cup plus 2 teaspoons sugar, divided
1/3 cup Key lime juice
1 tablespoon plus 1 teaspoon grated lime peel, divided
2 1/4 cups heavy whipping cream, divided

Combine graham cracker crumbs and 3 tablespoons sugar in small bowl. With fork, stir in melted butter until crumbs are moistened. Press into bottom and up sides of 9-inch pie pan. Refrigerate while making filling.

Whisk egg yolks and eggs in medium bowl.

Combine 1/2 cup butter, 1/2 cup of the sugar, lime juice and 1 tablespoon of the lime peel in large bowl. Place bowl over saucepan of simmering water; stir 5 minutes or until butter melts and sugar dissolves.

Gradually whisk 1/3 cup of the juice mixture into egg mixture. Whisk back into juice mixture. Cook over saucepan of simmering water 4 to 5 minutes or until mixture thickens and temperature reaches 165°F. to 170°F., whisking constantly.

Pour lime mixture through strainer into large bowl. Place plastic wrap directly on surface; refrigerate at least 2 hours or until chilled.

Beat 1 1/2 cups of the cream in large bowl at medium-high speed until stiff but not dry peaks form. Gently fold into cooled lime mixture. Spoon into crust; smooth top. Cover and refrigerate overnight.

Up to 3 hours before serving, beat remaining 3/4 cup cream with remaining 2 teaspoons sugar in medium bowl at medium-high speed until stiff but not dry peaks form. Pile whipped cream over top of pie; swirl with spoon. Sprinkle with remaining 1 teaspoon peel. Store in refrigerator. Makes 8 servings

Gooey Double-Chocolate Brownie Tart.

Dough
1 cup all-purpose flour
3 tablespoons sugar
3 tablespoons Dutch-processed cocoa
1/4 teaspoon baking powder
5 tablespoons butter, chilled, cut up
1 egg, beaten

Filling
1/2 cup chopped hazelnuts
20 caramels
1 (14-oz.) can sweetened condensed milk, divided
1 egg, beaten
2 tablespoons butter, melted
1 (6-oz.) pkg. semisweet chocolate chips, melted

Place flour, sugar, cocoa and baking powder in large bowl; beat at low speed to blend. Add butter; beat 1 minute or until mixture resembles coarse crumbs with some pea-sized pieces. Add 1 egg; beat 30 seconds or until dough just begins to form. Form dough into flat round; cover and refrigerate at least 1 hour. (Dough can be made up to 2 days ahead.)

On floured surface, knead dough to soften slightly. Roll dough into 12-inch round 1/8 inch thick; place in 9-inch tart pan with removable bottom. Run rolling pin over top of pan to trim dough. Refrigerate 20 minutes.

Meanwhile, heat oven to 350°. Line crust with foil; fill with pie weights or dried beans. Bake 10 to 12 minutes or until edges begin to set. Remove foil and weights; cool on wire rack while preparing filling.

Reduce oven temperature to 325°. Sprinkle hazelnuts over bottom of crust. Place caramels and 2/3 cup sweetened condensed milk in small saucepan; heat over medium-low heat until melted and smooth, stirring occasionally. Spoon over nuts.

In medium bowl, stir together remaining sweetened condensed milk, 1 egg and melted butter. Add melted chocolate chips; stir to combine. Pour over caramel.

Bake 35 minutes or until top is dry and center is set. Cool on wire rack 30 minutes; refrigerate at least 1 hour. Serve warm or at room temperature. Makes 8 servings

Gooey Turtle Bars

A buttery shortbread crust is layered with a creamy vanilla caramel, toasted pecan halves and milk chocolate shards to create one absolutely decadent bar. A silicone spatula is the perfect tool for stirring the caramel.

Crust
2 cups all-purpose flour
1/4 cup sugar
1/4 teaspoon salt
1 cup unsalted butter, melted

Topping
1 3/4 cups packed brown sugar
1/4 cup honey
1/4 cup water
Scant 1/2 teaspoon salt
1/4 cup unsalted butter, cut up
1 (14-oz.) can sweetened condensed milk
1 tablespoon vanilla extract
2 cups pecan halves, toasted
6 oz. milk chocolate or semisweet chocolate, coarsely chopped

Heat oven to 350°. Line bottom and sides of 13x9-inch pan with foil. Combine flour, sugar and 1/4 teaspoon salt in medium bowl. Stir in melted butter until soft dough forms. Press dough over bottom of pan. Bake 25 to 30 minutes or until golden brown. Spray sides of foil above crust with cooking spray to prevent caramel from sticking.

Combine brown sugar, honey, 1/4 cup water and scant 1/2 teaspoon salt in large wide saucepan. Add 1/4 cup butter; cook over medium heat, stirring constantly with silicone spatula and scraping corners and bottom of pan as butter melts. From time to time, scrape mixture off spatula against top edge of pan and scrape sides of pan clean. Reduce heat to a moderate boil; stir and scrape pan 3 minutes or until sugar is dissolved.

Stir in sweetened condensed milk; return to a boil, stirring constantly and scraping sides, corners and bottom of pan. (Adjust heat so mixture boils actively but not too furiously.) Continue stirring and cooking 9 to 12 minutes or until mixture reaches 235°. Remove from heat; stir in vanilla.

Pour over crust; tilt baking pan to level caramel. Sprinkle with pecans and chocolate; let stand until caramel is cool and chocolate is set.

Lift foil to remove bars from pan. Remove foil; cut into bars. (Bars can be made 3 days ahead. Store in an airtight container.)

Note - To toast pecans, place on baking sheet; bake at 350°. for 6 to 8 minutes or until slightly darker in color. Cool. Makes 3 dozen bars

Three-Berry Cobbler

2 cups fresh blueberries
3 cups fresh raspberries
3 cups fresh blackberries
3/4 cup sugar, divided
1 tablespoon lemon juice
1 teaspoon grated lemon peel
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, chilled, cut up
1 egg, lightly beaten
1/2 cup milk

Heat oven to 425°. Spray 13x9-inch glass baking dish with cooking spray. Combine berries, 1/2 cup of the sugar, lemon juice and lemon peel in large bowl; pour into baking dish.

Whisk flour, remaining 1/4 cup sugar, baking powder and salt in medium bowl. With pastry blender or two knives, cut in butter until mixture resembles coarse crumbs with some pea-sized pieces. Combine egg and milk; stir into flour mixture until just moistened. Spoon over berries in small mounds.

Bake 35 to 40 minutes or until golden brown and juices bubble in center. (If browning too quickly, cover with foil during last 5 to 10 minutes.) Serve warm. Makes 12 servings

The Ultimate Brownie

8 oz. bittersweet chocolate, divided
4 oz. unsweetened chocolate
1 cup unsalted butter, cut up, softened
4 eggs, room temperature
1 cup packed brown sugar
1 cup sugar
1 1/2 teaspoons vanilla extract
1 1/3 cups all-purpose flour
1/2 teaspoon salt

Heat oven to 350°. Spray 13x9-inch baking pan with nonstick cooking spray.

Chop 6 oz. of the bittersweet chocolate into chunks; reserve. Chop remaining 2 oz. bittersweet chocolate and unsweetened chocolate; place in medium microwave-safe bowl with butter. Microwave on medium 1 1/2 to 2 minutes or until almost melted; stir until melted and smooth. Cool 20 minutes or until room temperature.

In medium bowl, beat eggs at low speed until combined. Beat in brown sugar until combined. Beat in sugar until just combined. Scrape down sides of bowl; stir in melted chocolate and vanilla until just combined.

In medium bowl, stir together flour and salt; stir into chocolate mixture until no white streaks remain. Stir in reserved bittersweet chocolate chunks until just combined.

Pour into pan; bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool on wire rack 4 hours or until chocolate chunks are firm. Makes 24 bars

Triple-Chocolate Pound Cake

Make sure to use cocoa powder that’s labeled Dutch-processed or Dutched in this chocolate-intense cake. It’s less acidic, providing a smoother taste and richer color. If you use regular cocoa powder, the flavor and height of the cake will be affected.

Cake
1 cup unsalted butter, softened
2 cups sugar
3 eggs
2 teaspoons vanilla extract
2 1/3 cups sifted cake flour
2/3 cup Dutch-processed cocoa
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream
3/4 cup mini chocolate chips

Glaze
5 oz. semisweet chocolate, finely chopped
2/3 cup whipping cream

Heat oven to 350°. Grease 12-cup Bundt pan with shortening; sprinkle with cocoa powder. In large bowl, beat butter at medium speed 1 minute or until smooth and creamy. Add sugar; beat 5 minutes or until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla. Scrape down sides of bowl.

In large bowl, sift together flour, cocoa, baking soda, baking powder and salt. At low speed, add flour in 3 portions alternately with sour cream, beginning and ending with flour mixture; beat 5 seconds after each addition. Add chocolate chips; finish stirring batter with rubber spatula until completely blended.

Spoon batter into pan. Level with spatula; tap pan firmly on counter to settle batter. Bake 45 to 50 minutes or until wooden skewer inserted in center comes out clean and edges of cake pull away from sides of pan. Cool on wire rack 10 minutes. Invert cake onto wire rack. Cool completely.

To prepare glaze, place chocolate in medium bowl. Pour cream into microwave-safe container; microwave 60 to 90 seconds or until bubbles form around outside edge. Immediately pour over chocolate.

Let stand 1 to 2 minutes or until chocolate is softened; whisk until smooth. Let cool until slightly thickened but still pourable. Pour over cake, allowing glaze to flow down sides. Let stand until glaze is set.

Note - If using dark-coated Bundt pan, reduce oven temperature to 325°. Makes 12 servings

Very Lemon Cake with Lush Lemon Frosting

This cake bursts with lemony flavor, thanks to a triple dose from peel, curd and juice. The soft frosting is a creamy contrast to the coarse texture of the cake, and there’s enough of it to generously cover every inch.

Cake
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 1/2 cups sugar
1 tablespoon grated lemon peel
3 eggs
2/3 cup whole milk
2 tablespoons lemon juice
1 teaspoon vanilla extract

Frosting
1 (8-oz.) pkg. cream cheese, softened
1/2 cup unsalted butter, softened
1/2 cup purchased lemon curd
2 tablespoons grated lemon peel
4 cups powdered sugar

Heat oven to 350°. Spray 13x9-inch baking pan with cooking spray. Whisk flour, baking powder, baking soda and salt in medium bowl.

Beat 3/4 cup butter and sugar in large bowl at medium speed 4 minutes or until light and fluffy. Beat in 1 tablespoon lemon peel. Add eggs one at a time, beating well after each addition. Combine milk, lemon juice and vanilla in small bowl. At low speed, beat in flour mixture in 3 parts alternately with milk mixture just until blended, beginning and ending with flour mixture.

Spread batter in pan. Bake 35 to 40 minutes or until deep golden brown and toothpick inserted in center comes out clean. Cool completely on wire rack.

Beat cream cheese, 1/2 cup butter, lemon curd and 2 tablespoons lemon peel at medium speed 2 minutes or until smooth. Slowly add powdered sugar; beat 2 minutes or until light and fluffy. Spread frosting over cake. Cover and refrigerate. Serve at room temperature. Store in refrigerator. Makes 24 servings

Totally Chocolate Layer Cake

This moist chocolate cake with a fine, delicate crumb is made with unsweetened chocolate and cocoa. To slice each layer in half, use a serrated knife and, with a sawing motion, make a 1-inch-deep horizontal cut around the middle of each layer. Use this cut to guide the knife as you slice from one side through to the other.

Cake
2 oz. unsweetened chocolate, chopped
2 cups cake flour
1/4 cup Dutch-processed cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, cut up, softened
1 3/4 cups sugar
3 eggs
2 teaspoons vanilla extract
1 cup sour cream
1 cup strong coffee

Frosting
6 oz. unsweetened chocolate, chopped
5 cups powdered sugar
3 tablespoons Dutch-processed cocoa
1 1/2 cups unsalted butter, cut up, softened
2 teaspoons vanilla extract
1/2 cup heavy whipping cream, room temperature

Heat oven to 350°. Spray bottom and sides of 2 (9x2-inch) round cake pans with nonstick cooking spray. Line bottoms with parchment paper; spray parchment with nonstick cooking spray.

Place 2 oz. chocolate in small heatproof bowl; place over small saucepan of barely simmering water. Stir frequently until chocolate is smooth and melted. Remove bowl from saucepan; cool slightly.

Sift cake flour, 1/4 cup cocoa powder, baking powder, baking soda and salt into medium bowl. In large bowl, beat 3/4 cup butter and 1 3/4 cups sugar at medium speed 2 minutes or until light and fluffy. Stir in melted chocolate until combined.

Add eggs one at a time, beating well after each addition. Beat in 2 teaspoons vanilla and sour cream at low speed until combined. Add flour mixture alternately in three parts with coffee, beginning and ending with flour mixture; beat just until incorporated. Pour into pans, smoothing top with spatula.

Bake 35 to 40 minutes or until top springs back when gently pressed and toothpick inserted in center comes out clean. (Cake may crack slightly during baking.) Cool in pans on wire rack 15 minutes. Invert onto wire rack; remove parchment. Cool completely.

To make frosting, place 6 oz. chocolate in small heatproof bowl; place over small saucepan of barely simmering water. Stir frequently until chocolate is smooth and melted. Remove bowl from saucepan; cool slightly. In large bowl, sift together powdered sugar and 3 tablespoons cocoa powder.

In another large bowl, beat 1 1/2 cups butter at medium speed until smooth. Add sugar mixture; beat at low speed until blended and smooth. Beat in melted chocolate. Add 2 teaspoons vanilla and whipping cream; beat 2 minutes or until fluffy, smooth and lighter in color.

Cut each cake in half horizontally. Place 1 cake layer on platter or cardboard round. Spread generous 3/4 cup frosting over top. Repeat with 2 more cake layers and frosting. Top with fourth cake layer. Spread top and sides with thin layer of frosting.

Coat sides with another smooth layer of frosting; spread remaining frosting on top, swirling decoratively. (Cake can be made up to 2 days ahead and refrigerated, or 3 weeks ahead and frozen. To freeze, place cake in freezer until frosting is firm; wrap in plastic wrap, then heavy-duty foil. To defrost, place in refrigerator overnight; remove wrapping. Serve at room temperature.) Makes 12 servings

Very Chocolate-Cherry Brownies

Chocolate and cherries combine in a bar that’s as rich as it is tall. The cherries provide intense flavor and a sweet, soft bite to each serving. Look for Dutch-processed cocoa, also known as alkalized cocoa, in the baking aisle next to regular unsweetened cocoa.

Bars
1 1/2 cups dried cherries
1/2 cup hot water
1/4 teaspoon almond extract
1 cup all-purpose flour
1/2 cup Dutch-processed cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup packed light brown sugar
1/2 cup sugar
1 egg
2 teaspoons vanilla extract
8 oz. semisweet chocolate, chopped

Frosting
12 oz. semisweet chocolate, chopped
1 cup whipping cream

Heat oven to 350°. Line 8-inch square pan with heavy-duty foil, leaving extra foil extending over edges. Spray foil with nonstick cooking spray.

Place cherries, water and almond extract in medium bowl. Let stand 20 minutes; drain. Meanwhile, in another medium bowl, whisk together flour, cocoa, baking soda and salt.

In large bowl, beat butter, brown sugar and sugar at medium speed 1 minute or until smoothly blended. Beat in egg and vanilla 1 minute or until blended. (Mixture may look curdled.) At low speed, beat in flour mixture just until batter is smooth and flour mixture is incorporated. Stir in 8 oz. semisweet chocolate and drained cherries; spread batter in pan.

Bake 30 to 40 minutes or until toothpick inserted in center comes out with moist crumbs attached. Cool completely in pan on wire rack. (Bars will sink in center as they cool.)

Meanwhile, place 12 oz. semisweet chocolate in large bowl. Heat cream in small saucepan over medium-high heat until bubbles form around edge of pan; pour over chocolate. Stir until chocolate is melted. Refrigerate 30 to 40 minutes or until chocolate is of spreadable consistency, stirring frequently. Spread over cooled bars. Let stand until set.

Using foil edges, lift bars from pan; slide bars off foil onto cutting board. Cut into 16 pieces. (Bars can be made up to 2 days ahead. Cover and store at room temperature.) Makes 16 bars

Strawberry Swirl Cheesecake

Crust
1 (10-oz.) pkg. shortbread cookies
1/4 cup unsalted butter, melted

Filling
3 cups fresh strawberries
4 (8-oz.) pkg. cream cheese, softened
1 1/3 cups sugar
2 tablespoons all-purpose flour
4 eggs, room temperature
2 tablespoons heavy whipping cream
1 tablespoon fresh lemon juice
2 teaspoons vanilla extract

Heat oven to 325°. Wrap bottom and sides of 9-inch springform pan with wide heavy-duty foil. Place cookies in food processor; process until finely ground. There should be 2 1/4 cups. (Or place cookies in resealable plastic bag; crush with rolling pin.) In medium bowl, stir together cookie crumbs and melted butter until crumbs are evenly moistened. Press evenly into bottom and 1 inch up sides of pan. Bake 8 minutes or until set; cool on wire rack.

Place strawberries in food processor or blender; process until pureed. Strain through fine mesh strainer into small bowl. Reserve 1 cup puree; save remaining puree for another use, if desired.

In large bowl, beat cream cheese and sugar at low speed until smooth. Beat in flour. Beat in 2 of the eggs just until combined; repeat with remaining 2 eggs. Scrape bowl. Beat in cream, lemon juice and vanilla just until blended.

Reserve 2 1/2 cups batter in another medium bowl. Stir 3/4 cup of the strawberry puree into batter in large bowl until completely blended; pour into crust. Place pan in large shallow roasting or broiler pan. Fill with enough hot tap water to come halfway up sides of springform pan.

Bake 35 minutes. Carefully slide out oven rack several inches. Pour reserved vanilla batter evenly over cheesecake. Drizzle remaining 1/4 cup strawberry puree over top. Pull tip of knife lightly through top of vanilla batter to swirl strawberry puree.* Bake 20 minutes or until edges are puffed and top is dry to the touch. (Strawberry swirl may be moist.)

Center should move slightly when pan is tapped but should not ripple as if liquid. Remove cake from water bath; remove foil. Place on wire rack; cool to room temperature, about 2 hours. Refrigerate at least 6 hours before serving. (Cheesecake can be made up to 3 days ahead. Cover and refrigerate.) Store in refrigerator.

Note - Cheesecake may crack slightly where the strawberry puree meets the vanilla batter. Carefully running the knife through the very top only when swirling will help this problem. Makes 12 servings