Timeless Recipes from Trusted Home Cooks - Doridro

Expect nods of approval when serving these fresh, fruity
desserts for a Labor Day party or summer event.
Blueberry Cheesecake
❧ PREP: 1 hour
❧ BAKE: 70 min. + chilling
Savor the best of the blues
with this crowd-pleasing
blueberry cheesecake
from Dick Deacon of
Lawrenceville, Georgia.
“Dick and I became highly
desired members of a supper club
group in anticipation of his contributions,”
notes his wife, Sybil.
40 vanilla wafers, crushed
1 cup finely chopped pecans
1/3 cup butter, melted
FILLING:
2 cups 4% cottage cheese
2 packages (8 ounces each) cream
cheese, softened
1/2 cup butter, softened
1-1/2 cups sugar
2 cups (16 ounces) sour cream
6 tablespoons cornstarch
6 tablespoons all-purpose flour
4 eggs, lightly beaten
4-1/2 teaspoons lemon juice
1 teaspoon vanilla extract
BLUEBERRY GLAZE:
3-1/2 cups fresh blueberries, divided
1 cup sugar
2 tablespoons cornstarch
Edible pansies or violas and fresh mint
leaves, optional
In a bowl, combine the wafer crumbs,
pecans and butter. Press onto the bottom
and 2 in. up the sides of a greased 10-in.
springform pan. Place on a baking sheet.
Bake at 375° for 8 minutes. Cool on a wire
rack. Reduce heat to 325°.
Process cottage cheese in a blender until
smooth; pour into a large mixing bowl. Add
cream cheese, butter and sugar; beat until
smooth. Add sour cream, cornstarch and
flour; beat well. Add eggs; beat on low speed
just until combined. Stir in lemon juice and
vanilla just until combined. Pour over crust.
Return pan to baking sheet. Bake for 70-
80 minutes or until center is almost set. Cool
on a wire rack for 10 minutes. Carefully run
a knife around edge of pan to loosen; cool 1
hour longer. Refrigerate overnight.
For glaze, puree 2-1/2 cups blueberries
in a food processor; press through a fine
mesh sieve, reserving 1 cup juice. Discard
pulp and seeds. In a small saucepan, combine
sugar, cornstarch and reserved blueberry
juice until smooth. Bring to a boil; cook
and stir for 2 minutes or until thickened. Refrigerate
until completely cooled. Remove
sides of pan. Spread glaze over cheesecake.
Sprinkle with remaining blueberries;
garnish with pansies and mint if desired.
Refrigerate leftovers. Yield: 14-16 servings.
Editor’s Note: Make sure to properly identify flowers
before picking. Double-check that they’re edible
and have not been treated with chemicals.
Marmalade Pudding Cakes
❧ PREP: 20 min.
❧ BAKE: 25 min.
✓ Includes Nutrition Facts.
For a light dessert, field editor Marian
Platt of Sequim,Washington serves
guests these cute custard treats accented
with orange peel and glazed with
marmalade sauce.
2 tablespoons butter, softened
3/4 cup sugar, divided
1/4 cup all-purpose flour
4 eggs, separated
1 cup milk
1/4 cup orange juice
1/4 cup lemon juice, divided
1-1/2 teaspoons grated orange peel
1/3 cup orange marmalade, warmed
In a small mixing bowl, beat butter and 1/2
cup sugar until crumbly. Beat in flour and
egg yolks until smooth. Gradually beat in the
milk, orange juice, 2 tablespoons lemon
juice and orange peel.
In another small mixing bowl, beat egg
whites on high speed until soft peaks form.
Add the remaining sugar; beat until stiff
peaks form. Gently fold into orange mixture.
Pour into eight 6-oz. custard cups thoroughly
coated with nonstick cooking spray.
Place cups in two 13-in. x 9-in. x 2-in. baking
pans; add 1 in. of boiling water to pans.
Bake at 325° for 25-30 minutes or until
a knife inserted near the center comes out
clean and tops are golden brown. Run a knife
around the edges; carefully invert cakes
onto dessert plates. Combine marmalade
and remaining lemon juice; drizzle over
warm cakes. Yield: 8 servings.
Nutrition Facts: 1 cake equals 206 calories, 6 g
fat (3 g saturated fat), 118 mg cholesterol, 83
mg sodium, 34 g carbohydrate, trace fiber, 5 g
protein. Diabetic Exchanges: 2 starch, 1 fat.
Peaches ’n’ Cream Tart
❧ PREP: 30 min.
❧ BAKE: 15 min. + cooling
Fresh peach slices and big, juicy raspberries
crown this beautiful tart from
Brenda Harmon of Hastings, Minnesota.
“It’s the perfect dessert for company
during peach season,” says Brenda.
2 cups crumbled soft macaroon
cookies
1 cup ground pecans
3 tablespoons butter, melted
1/2 cup heavy whipping cream
1 package (8 ounces) cream
cheese, softened
1/3 cup sugar
2 teaspoons orange juice
1 teaspoon vanilla extract
1/4 teaspoon almond extract
4 medium fresh peaches, peeled
and sliced or 3 cups frozen
unsweetened sliced peaches,
thawed
2 tablespoons lemon juice
1/2 cup fresh raspberries
1/4 cup apricot preserves
2 teaspoons honey
In a food processor, combine the crumbled
cookies, pecans and butter; cover and
process until blended. Press onto the bottom
and up the sides of an ungreased 11-in.
fluted tart pan with removable bottom.
Place pan on a baking sheet. Bake at
350° for 12-14 minutes or until golden
brown. Cool completely on a wire rack.
In a small mixing bowl, beat cream until
soft peaks form; set aside. In another small mixing
bowl, beat cream cheese and sugar until
smooth. Beat in orange juice and extracts. Fold
in whipped cream. Spread over crust. In a small
bowl, combine peaches and lemon juice.
Arrange peaches and raspberries over filling.
In a small saucepan, combine preserves
and honey. Cook and stir over low heat until
melted; strain. Brush over fruit. Store in the
refrigerator. Yield:
10 servings.
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