Grilled Cheese Burger - Burger Cooked Like a Grilled Cheese Sandwich

By Rene Butler

Everyone has had a cheeseburger cooked on the grill. But, how many people have had a "grilled cheese burger" -- a burger cooked like a grilled cheese sandwich? If you're a comfort food junkie and you haven't had one of these, then you are certainly missing out. The grilled cheese burger is perhaps the ultimate comfort food. Below is the simple, but delicious recipe.
The ingredients listed make one grilled cheese burger. Obviously, you'll need more ingredients if you want to eat more burgers -- which you will.
1/2 Lb. - Ground Beef (85% lean)
2 Slices - Bread (I use wheat, you can use whatever you want)
2 Slices - Cheese (Any kind you want, as long as it melts easily)
1 Tbls - Butter
1 Tbls - Vegetable Oil (I use canola, but the choice is yours)
Salt and Pepper to taste
1. Melt butter in a skillet over medium-low heat. Cast iron is definitely the way to go here. But, you can use whatever type you have.
2. When butter is melted add both slices of bread. Top each slice of bread with slice of cheese.
3. While bread is toasting, form ground beef into a hamburger patty roughly the same size and shape as a slice of bread. Add salt and pepper to each side.
4. After a few minutes the bread should be a nice golden brown and the cheese should be starting to melt. Take the bread off the skillet and place into a 275 degree oven to keep warm. I use my toaster oven because it's more convenient.
5. Add the oil to your skillet and turn up the heat to medium-high. Then, add the hamburger. Set a timer for 4 minutes. When the timer goes off flip the burger and cook for another 4 minutes.
6. The burger should be done at this point. Take the bread out of the oven and place the burger between each slice. Feel free to add any toppings or condiments you like. I prefer mine plain with ketchup on the side.

For detailed pictures of the grilled cheese burger cooking process please visit the preceding link. Also, be sure to check out this brief write up of the delicious burger cooked like a grilled cheese [http://theresearcheronline.com/grilled-cheese-burger-a-burger-cooked-like-a-grilled-cheese/] sandwich.

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Quick Ways To Whip Up A Grilled Cheese Sandwich Nutritious For Kids

By Christine Steendahl

Grilled cheese sandwiches are the simplest meal to make. Children can even learn to make it themselves. The ones I used to make contained regular cheese and white bread with margarine to grill it. Here are a few ways to make that grilled cheese sandwich more nutritious for your children.
First of all you need to slim the cheese. Full fat cheeses are a thing of the past. A slice of fat free cheese melts just the same with fewer calories and fat. If American cheese is too bland, try a slice of Swiss or pepperjack cheese. Mozzarella is tasty on a sandwich, also. One slice of cheese will do, but if you are using the fat free variety, you can usually get by with two slices for a creamier sandwich.
What about the bread? The bread is a key element. White bread contains a lot of that are not healthy for you. Try whole wheat or multigrain bread. Sourdough bread would make a good substitution. What you want is bread with fewer calories and carbohydrates per serving.
What about some meat? When they added bologna to a grilled cheese sandwich when I was a kid, they called it a "flying saucer". Adding a slice of meat makes the sandwich more of a complete meal. Depending on what their favorite is, you can add roast beef, sliced ham, sliced turkey, bacon, sausage, or sliced chicken breast.
What about some flavor? Add more taste to their grilled cheese sandwich with a few choice condiments. Adding mustard gives the sandwich a tangy taste. For an even better taste add brown or Dijon mustard. Go south of the border with a bit of salsa added to the sandwich. The salsa will make the grilled cheese sandwich zesty. Roast beef goes well with a dollop of barbeque sauce added for more flavor. If your child is into the simpler flavors, add a bit of fat-free or reduced fat mayo or ketchup to the sandwich. Adding some dressing such as Thousand Island is another great alternative for adding variety.
Add some crunch to your sandwich. Slice up an apple and place it on top of the cheese. People eat a slice of cheese with apple pie and many cheese trays are served with apples, so why not on a grilled cheese sandwich? Use a Granny Smith apple maximum crunch. They will maintain their shape better than a red apple.
Our grilled cheese sandwich is really coming along. We have added meat, changed the cheese, changed the bread, and added sauces for an extra kick. What's left to do? Let's see if we can add some vegetables. Pickles work well on a cheese sandwich with bologna. A juicy slice of tomato would add color and flavor to any meat and cheese combination. Get a slice of green with a leaf of romaine lettuce or some spinach.
Ditch the margarine. I used to spread a thick layer of margarine on both sides of the bread before I put the sandwich in the pan. Here are a few alternatives to that. Use spray butter or non-stick cooking spray in the pan. Your kids will still have the butter flavor without all the butter calories. Another choice would be to brown the sandwich in the oven. Using a cookie sheet, spray both sides of the bread with butter spray. Bake the cheese sandwiches in a preheated oven at 425 degrees for about six minutes per side.
Grilled cheese sandwiches are getting a new look. By adding meat, seasoning, and veggies, your sandwiches are now a meal all by themselves. Get your little ones involved in the preparation. Let them make their own sandwiches.

For more suggestion on Simple Ways To Get Your Children To Eat Vegetables, Visit http://www.dinewithoutwhine.com/article-broccoli.htm

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The Grilled Cheese Sandwich - An American Classic

By Carl Chute

There are few sandwiches that are as widely known as the grilled cheese. This sandwich has spread itself from its hometown in America to all corners of the globe. Its popularity is due mainly to the fact that is surprisingly delicious and very easy to make. The cheapness of the sandwich has also allowed it to maintain popularity during financial depressions, where the cost of meat of was high. Let's take a look at where this sandwich came from and why it is so great.
People have been eating bread and cheese for thousand of years, though the modern version of the grilled cheese did not appear until the early twentieth century. During this time American cheese was very inexpensive, so it was used in place of meat. The sandwich was originally served open faced, but the double slice version took over by mid century. The sandwich popularity grew as it became a staple in the military's menu.
One of the greatest things about the grilled cheese is that it is extremely easy to make. All you need is two slices of bread, a slice of cheese, and some butter. The slices of bread are buttered and one them is placed butter side down in a frying pan. The cheese is then placed on the slice bread, and the other slice is then placed on top. The sandwich is cooked until both sides of the bread are golden brown. The whole process takes about five minutes, it is very easy to make.
Grilled cheese sandwiches have become so popular that contests and events are held in honor of the sandwich. Every year there is a grilled cheese cook off in California that attracts thousands of people. This sandwich has proven itself through time and across the globe. Make one for lunch, and enjoy this classic sandwich for yourself.

Carl J Chute is a sandwich and food expert. He has a love for kids sandwiches and the culinary arts. He writes and articles for various food and cooking publishing. He also posts weekly sandwich recipes at Make-Sandwiches.com

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Healthy Grilled Cheese Sandwiches

By Kalvin C. Chinyere, M.D.

Make a healthier Grilled Cheese Sandwich than the one we ate when we were growing up.
Recipe:
Ingredients:
2 slices of Nature's Own 100% Whole Wheat Bread
2 slices of 2% fat American cheese
2 seconds of olive oil cooking spray
Instructions:
1. Preheat skillet or pan with medium heat
2. Spray pan with 1 second of cooking spray
3. Place both slices of cheese between bread slices
4. Place cheese sandwich in preheated skillet
5. When bread is golden, spray one second cooking spray in pan and flip sandwich
6. Remove from skillet when the other side is golden
Facts:
-Cost per serving: 80 cents
-Calories per serving: 218 calories
-Protein per serving: 16.0 grams
-Carbohydrate grams: 24 grams
-Fat grams: 9 grams
-Sugar grams: 6 grams
-"Bad" Fat grams: 3 grams
Commentary:
I love this recipe and eat grilled cheese sandwiches often. These sandwiches taste great and are very easy to prepare. These sandwiches are also cheap and healthy because they are made with:
1. 100% stone ground whole wheat bread - the "stone ground" part is very important. It ensures you are getting all of the health benefits associated with whole grains
2. 2% fat cheese - You can use any low fast cheese for this recipe. I just happen to like American cheese. Low fat cheese is high in protein and calcium. Both can improve your health and help you lose weight
3. Olive oil cooking spray - You can use canola cooking spray also. Olive oil is good for you in moderation. It's healthy oil that can help decrease your bad cholesterol and improve your overall health.
Please consult your physician, registered dietitian, or certified fitness professional before starting or changing your diet or exercise program.

Kalvin Chinyere, M.D., fondly known as Dr. Kal, is a weight loss expert. Dr. Kal was an overweight child, an obese teen and a morbidly obese adult. He tipped the scale at over 330 pounds. Dr. Kal has since lost and kept off over 140 pounds naturally. Get weight loss information at Dr. Kal's Weight Loss Blog. Get weight loss laughs at the Laugh Out Loud Weight Loss Blog.
(c) Copyright - Kalvin Chinyere. All Right Reserved Worldwide

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Do You Love Cheesecake?

By Deanna May Martin

Step 1.
First you have to start with the crust. The most popular is graham cracker crust. But equally tasty is vanilla, chocolate, or ginger snap. In the baking section of the grocery store you can find graham cracker crumbs in a box. These are nice to use because they are very uniform and all ready to go.
First preheat oven to 325 degrees
Mix together 2 cups graham cracker crumbs
1/2 cup granulated sugar
1/2 cup melted butter
After mixing all the ingredients together,put into a spring-form pan, 9" or 10" in diameter. Pan does not need to be greased first. Press down with your hand and even out mixture in the bottom and 1-2 inches up the sides. It doesn't have to be perfect. Set aside.
Step 2 is the raspberry sauce. Put 8 ounces of frozen raspberries in small sauce pan. Add 1/2 cup sugar mixed with 2 tbsp. cornstarch and a 1/2 tsp of salt. Cool over medium heat for 5 minutes stirring often. When sauce starts to thicken, remove from heat and cool.
Step 3
3 8 ounce packages cream cheese (at room temperature) 1 tbsp grated orange rind
4 eggs (room temperature) 1 cup sour cream
1 cup sugar
1/8 tsp salt
With electric mixer, beat cream cheese until light and fluffy. Beat in sugar gradually. Then add eggs, one at a time, beating well after each addition.
fold in sour cream. When well mixed, pour into crumb crust.
Step 4.
Put large tbsps of the raspberry sauce on top of cheese cake spacing about 1 inch all around cheesecake. With a knife go through cheesecake swirling the raspberry sauce making a decorative design. Try not to touch the crust on the sides and bottom. Sprinkle the top with 6 ounces of the white milk chocolate chips.
Bake in preheated oven for 1 1/4 hours. Turn off oven and leave cheesecake in oven at least 1/2 hour more. Cool completely before refrigerating.
Other variations:
Instead of using raspberry sauce, make a pineapple filling and spoon it on top of the cheesecake after it is baked.
Another impressive cheesecake is strawberry glace.
Clean and hull 1 quart 1 quart of large strawberries. Make sure they are dry and arrange them on top of cooked cheesecake, hull side down making it look attractive. Then drizzle melted current jelly all over the strawberries.
If you have trouble with your cheesecake cracking during baking, try using a water bath. Just be sure to wrap aluminum foil all around spring form pan to prevent water from getting into the cheesecake.
I hope this article and recipe has helped take the mystery out of making cheesecake and you can enjoy making and impressing your family and friends.

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Origin Of Cheesecake - It's Older Than You Think

By Cedrick White

Have you ever wondered about the origin of cheesecake? Well, I did and the information that I found was amazing.
If you thought that cheesecake was a recent creation, then you're wrong. The origin of the cake is believed to have originated in ancient Greece. History has the first recorded mention of cheesecake, as being served to the athletes during the first Olympic Games held in 776 BC. The recipe consisted of crushed cheese, wheat flour and one egg. It's not quite the recipe of modern cakes today, but a cheesecake none the less.
Their first introduction into Western Europe and Great Britain was said to have come from the conquering Roman armies and by 1000 AD was said to be flourishing throughout all of Europe.
The origin of cheesecake in the Americas was brought over by the immigrants. However, their version relied on cottage cheese to make the cake.
As for the modern version, it's creation began in 1872 with American dairymen, who were said to be trying to recreate French Neufchatel cheese. Instead of recreating it, they happened upon a formula that was more richer and creamier. Their creation: cream cheese.
However, in 1912 James Kraft developed a his own method to pasteurize cheese, in which other dairy product manufacturers soon adopted and offered as cream cheese.
However, the origin of cheesecake being made with cream cheese has been credited to Arnold Reuben, owner of the legendary Turf Restaurant at 49th and Broadway in New York City.
Legend has it that he was served a cheese pie by a friend, which he immediately fell in love with. Not satisfied with his friend's recipe, he began to develop his own. Once perfected, he eventually began to serve it at his restaurant. The cheesecake was said to have become quickly popular with his patrons.
And the rest as they say is history.

Cedrick White is an avid baker and publisher of http://www.i-love-cheesecake.com/ which offers an assortment of delicious and delightful cheesecake recipes. Be especially sure to check out the large selection of chocolate cheesecake recipes. Go ahead and find one to bake today.

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Cheesecake Tips - How to Bake a Perfect Cheesecake

By Maria Antoniet Fornillos

Cheesecake is a delicious and very elegant dessert. It carries that classic smoothness and creaminess that we all love. But many people find baking a perfect cheesecake a daunting process as perfecting it seems so hard to do. If you still want to learn baking the perfect cheesecake, the only thing you need to master is getting it creamy. The following tips will help you get the way to baking a perfect cheesecake.

• Make a good batter. See to it that all ingredients are at room temperature before you begin mixing. Make sure you have thoroughly mixed cheeses and eggs together until they are creamy before mixing in other liquid ingredients or creams. Go for the best cream cheese. Use cottage cheese, Swiss or the old favorite cheddar cheese.
• Mix it correctly but don't over mix. When you're using an electric mixer, combine just until the mixture turns creamy and all lumps are gone. Excess air that is incorporated into the mix by too much beating creates bubbles in the batter that can cause cracking, the most common problem about homemade cheesecakes. I would say manual mixing is not easy but I've been successful mixing batters by hand.
• Cook it slowly. Baking a perfect cheesecake requires low temperature. If you heat it up or cool it down too fast, your cake will likely get cracks. Once cooked, turn the oven off but leave the cheesecake inside to go completely cold. It helps prevent cracks from forming. The same goes for cooling; allow the cheesecake to completely cool before removing from the tin. Remember that cheesecakes do not like temperature swings.

My first cheesecake was so much fun. I made one with a pastry base, but it wasn't really successful, and I haven't managed a really good and smooth batter. So I took much care in the cooling by following temperature settings precisely and allowing the cake to set as it cools. Although my meek cheesecake was surrounded with cracks, one thing made it tastier - chilling it for 24 hours. I wowed everyone with an improved texture and stronger cheese flavor. Of course I hid the cracks with a topping.
So for the creamiest, tastiest and cheesiest cheesecakes to indulge in, always begin with a good cream cheese as it has the highest fat content for the smoothness that you desire. Top it with fresh fruits like berries, shredded coconut or orange slices rolled in sugar. But whether you want your cheesecake light and airy or dense and rich - always make it creamy!

Find bakers and casseroles, bread and loaf pans, mixing bowls and baking tools at Your Smart Kitchen. Your online source for quality cookware, bakeware, cutlery, small appliances and related kitchenware. Browse the rest of the store for anything else you may be interested in. To access special coupons and discounts, become a Chef Wannabee.

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Decadent Triple Chocolate Cheesecake a Beginner Can Make!

By Sharon F Pollen

Who does not love a decadent cheesecake? Creamy, rich and delicious. I made my first cheesecake when I was 18 years old. This was my favorite dessert and I love to bake. I decided to bake until I had the perfect cheesecake recipe. Call me young and impetuous. I believed just one existed. Fast forward to today. Having never counted but 1000 plus cheesecakes later, I have learned to respect all cheesecake recipes.
Cheesecakes are not difficult to bake. Follow the most basic of rules and your first cheesecake will be beautiful and delicious.
For your first cheesecake, and those to follow, a firm, well made cheesecake pan is key. I cannot emphasize this strongly enough. A firm, tight, leak proof springform pan, of heavy gauge carbon steel will deliver an evenly baked cheesecake. A well made pan is worth it's weight in gold. A one time purchase will save you many hair pulling hours of frustration. Well made does not warp. The cheesecake will not stick to the sides. A well made pan will last several lifetimes. Always use the proper size pan called for in the recipe.
Of equal importance, make certain all ingredients are at room temperature. This includes the eggs and the cheese. This will ensure easy, and thorough mixing with no lumps. Three to four hours brings the refrigerated ingredients to room temperature.
With regards to the ingredients, do your measuring and chopping ahead of time. Line up all of your ingredients. Prep work allows you to relax and enjoy this experience. Quality of ingredients is of great importance. For the recipe below, Philadelphia Brand Cream Cheese is wonderful. Do not use a no name, cheaper brand cream cheese. They tend to be greasy. Good ingredients equal a delicious dessert.
Technique is important. Beat the cream cheese thoroughly. Add the sugar slowly. Mixture should look creamy, not granular. Use a rubber spatula to scrape the sides of the bowl. Add the eggs one at a time, scraping sides of bowl until mixture is creamy.
Follow the directions. Use all ingredients, measuring accurately. Listen to your oven. Not all ovens heat evenly. Most ovens have hot spots, therefore, center your cheesecake in the oven. This will ensure it bakes evenly. When you take your cheesecake out of the oven, place it on a level rack. This will aid in the cooling process and protect your delicate hot cheesecake from tilting or cracking. Cardinal rule here: Cool your cheesecake completely before you refrigerate. It must be completely cool, room temperature. Just a quick note to remember: Blend means to blend. Beat means to beat. Mix means to mix. Following word instructions matter as much as your ingredients.
I have had family fights about the proper technique for slicing a cheesecake. Most people just grab a knife and attempt to hack away. Hence, the family fights! A container, perhaps a heat proof measuring cup or even a large mug filled with Very Hot Water. Place your large knife in hot water before slicing. People eat with their eyes. A hot wet knife allows for a beautiful slice of cheesecake. Steaming hot water is perfect.
Here is a recipe I feel is perfect for a beginner or master chef. The chocolate will satisfy chocolate lovers yet the cream cheese is rich, creamy and competition worthy. A beautiful blend of cheesecake heaven. This recipe converted an avid cheesecake hater to worshiper. Enjoy!
Decadent Triple Chocolate Cheesecake
Cookie Crust Ingredients: 20 Chocolate sandwich cream cookies, crushed well. Add 4 tablespoons of butter to the cookie crumbs. Blend well. Press the cookie blend into the bottom of your 9 inch springform pan. Cover the entire bottom, pressing firmly with fingers.
Decadent Triple Chocolate Cheesecake Filling Ingredients
19 oz. cream cheese
2/3 cups sugar
5 Eggs
cup sour cream
cup heavy whipping cream
1/3 cup Creme de Cacao (liquor store)
1 1/4 teaspoon vanilla extract
10 oz. semisweet chocolate, melted gently
4 oz. German sweet chocolate, grated
In a large bowl, combine cream cheese and sugar.
Beat with an electric mixer until smooth.
Add eggs, one at a time, beating well after each addition.
Stir in sour cream, whipping cream, Creme de Cacao and vanilla extract.
Stir in melted semisweet chocolate and grated German chocolate.
Pour the cream cheese mixture over the crust.
Bake at 350 degrees F for 15 minutes.
Lower the temperature to 200 degrees F and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny. (My oven is nothing special. I find 1 hour and 10 minutes to be perfect)
Remove the cake from the oven and run a knife around the inside edge of the pan.
Turn the oven off, return the cake to the oven for an additional 2 hours.
Cool completely on a rack.
Chill, uncovered, overnight.
Do not rush the chilling time of a work of art. Make certain it is properly, completely chilled. Overnight or 12 to 15 hours is wonderful. Try not to place a chilling cheesecake next to something pungent, such as onions, in your refrigerator. You do not want to incorporate that aroma into your Chocolate Cheesecake.
Enjoy and remember to share!

Sharon F Pollen envisioned a perfect shopping experience, bringing stores to herself and other people who offer their customer true quality, style and functionality at the lowest price possible. Guaranteed. Her shopping dreamworld became a reality with http://www.slcgourmetfoods.com/. Visit and make use of her selection of fine gourmet stores and free to use coupons.

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New York Style Cheesecake

By Tom Lingle

The New York style cheesecake is a favorite among many with its typically rich, dense, and firm texture and lemony flavor. Because of its characteristics other flavors easily can be incorporated into the cake and they typically stay fresher longer, up to two weeks. This is a one of a kind, as New York style cheesecakes usually require initial baking at a high temperature. This makes the inside of the cake rich and its exterior a light brown color. This article will offer preparation and baking tips as well as suggestions on how you can add a twist to the crust of this all-time favorite dessert!
The main ingredients found in a typical New York style cheesecake and most other plain varieties are cream cheese, egg yolks, whole eggs, sugar, lemon juice, vanilla extract and cream. Whether you want to use heavy cream or sour cream depends on your taste. Because of the balancing of ingredients, some cakes end up either sweet or tangy in flavor and fluffy or dense in texture; it is up to you.
Whether you are a beginner or more advanced with baking, it is a good idea to bake a few other cheesecakes before baking this dessert. Like all other cheesecakes and most baked goods, baking the New York is a precise art. As you will see later, it is better to stick to the basic guidelines, especially if you are a beginner, so as to not dramatically alter the taste or texture of the cheesecake.
Stick to the recipe. Read through the ingredients and see if you can actually find them in your area. Without fail, you should add and mix ingredients in the precise order listed. Making substitutions to the recipe or missing a step can drastically change the whole taste and/or structure of your cheesecake, which can lead to frustration.
Here are a few tips to follow during preparation. When beating the cream cheese, don not beat it too much. Remember, you still need to blend in other ingredients. Over-beating encourages bubbles to form, and when these bubbles expand, they can cause your cheesecake to crack. Beat cheese until it is a fluffy texture and stop. Another tip is to run a knife through the batter in an "S" pattern to free air pockets. When adding other ingredients, add slowly while gently stirring.
New York style cheesecake typically does not need a water bath; this is if you want that rich interior and light brown exterior this dessert is known for. Situate the oven rack in the center position of your of your oven and preheat for about 15 minutes. Remember, this type of cheesecake needs a blast of heat in the beginning. However, you still need to watch the temperature and follow the guidelines exactly given to you in the recipe. If you have to, use an oven thermometer. This will ensure the perfect outcome of your New York style cheesecake. One recommended tip is to partially open the oven door when the baking process is almost complete. This will cool the dessert slowly before actually taking it out.
Typically, the crust is made from graham cracker crumbs. However, you can add a bit of a twist and use chocolate wafers as an alternative. You can also use ginger biscuits or even add chopped almonds to the crust. Actually, you can use a variety of other ingredients for the crust such as Oreos or vanilla wafer cookies.

Check out our decadent and delicious collection of cheesecake recipes and find the perfect baked cheesecake or no bake cheesecake recipe for your next special occasion.

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Tips for Making the Best Cheesecake

By Rusty Stander

When you think of a rich and creamy dessert chances are that you think of a tall slice of creamy white cheesecake. Cheesecakes are a favorite because of their decadent look, smooth texture and rich taste. And although most people only dare to order a slice of their favorite dessert at restaurants it is actually quite easy and rewarding to learn how to make cheesecakes. Here are a few tips broken down into "slices": the ingredients, different approaches to baking, mixing and a few general tips.
Cheesecakes are a custard - dairy and eggs. The eggs tend to be what causes some of the frustrations aspiring bakers have with making their first cheesecakes. Now keep in mind these problems don't affect the taste, but the appearance like sinking and cracking. So luckily you can still eat any failures. If cooked too hot the eggs will over-coagulate and this will lead to cracks as it cools. Overcooking or un-evenly cooked cheesecakes can also crack. Both of these problems are easily remedied.
When you add you ingredients they should all be at room temperature. Pull out the cream cheese, eggs and other ingredients up to an hour prior to baking. When adding the ingredients the cream cheese should be mixed first so that you don't over-mix the ingredients. Then the eggs should be added one at a time and the sides of the bowl scraped in between each. Additionally, to help avoid cracks, you should avoid drastic temperature differences.
Temperature differences occur during the cooking and cool-down process. During cooking opening the door and un-even cooking ovens may cause problems with the appearance of your cheesecake. Don't open your oven if possible, especially during the first 30 minutes. Cooking at lower temperatures and using a water bath may also help. A water bath adds moisture and also keeps the temperature the same around the entire cheesecake. To do this wrap the bottom of your spring-form pan with heavy duty foil to keep water out. Using a larger pan put in a small towel in the bottom then put the cheesecake pan on top. When ready fill the outer pan up 1-2 inches with hot water encircling the cheesecake. Cook following the recipe.
Quality ingredients are a must for the best flavor. Use real cream cheese and not Neufchatel - the lower milk fat content will result in a less richer taste. Use pure vanilla extract and not imitation vanilla. Since vanilla is a key ingredient in baking I actually make my own homemade vanilla extract. This results in a higher quality vanilla that is easy and cheaper to make than most imitation vanilla extracts. Using the best ingredients possible results the best end product.
Other tips you should try are lining the bottom of your pan with parchment paper. Use a knife after the cheesecake is removed from the oven to gingerly release the edges of the cheesecake from the pan. As the cheesecake cools it will shrink a little. This will help keep cracking to a minimum. After the cheesecake has cooled and refrigerated for at least 6 hours you can clean up any edges with a hot, wet knife. Using the same knife you can cut clean edges in your cheesecake by wiping it and running it under hot water each time. Add your favorite topping and enjoy.

If you'd like to learn more about how to make vanilla then bookmark MakingVanilla.com. It's a fun way to get into baking and it also makes great gifts during the holiday season. The website is free and shows you everything there is I make money to support the website by advertising fees from Amazon. So go make a few bottles of vanilla and experience the amazing flavor of a completely pure vanilla extract!

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Learn How to Make Cheesecakes Without Baking

By Dennis R Weaver

Everyone loves cheesecakes. They are easy to make but they have a long bake time. And they are rich, loaded with cream cheese and eggs. In the summertime especially, no-bake cheesecakes are a delightful alternative. You don't have to turn the oven on and they are lighter and not as rich.
In our test kitchen, we have experimented extensively with cheesecakes. We've written articles and an e-book. We've taught classes. But it took us a long time to discover how to make no-bake cheesecakes that we really enjoyed.
Cheesecakes have three parts: a crumb crust, a rich cheesecake filling, and maybe a topping such as cherry or strawberry. The crumb crust doesn't have to be baked. The topping can be made on the stovetop or with Instant Clearjel (we'll talk about that in minute) or it can come from a can. But the filling is really a custard that relies upon eggs for coagulation. In your grocery store, you'll find mixes for cheesecakes that rely upon gelatin to set. We've never liked cheesecakes based on gelatin.
We've found that pastry fillings and puddings make a much nicer filler for cheesecakes than does gelatin. The key is in the ratio. You want it firm enough that it cuts nicely but without so much cream cheese that it's overwhelming: Two eight-ounce blocks of cream cheese pairs perfectly with two cups of pudding or filling. When you beat these two together, along with sugar and extract, you have a delightful no-bake cheesecake filling.
Our favorite filling ingredient is Bavarian cream. You can buy premade Bavarian cream or make your own.
What follows is our model recipe with variations. You can make your own variations or leave off the topping for a vanilla cheesecake.
Strawberry Cream No-Bake Cheesecake (with Variations)
This strawberry cream no-bake cheesecake recipe makes a delightful refrigerated dessert. The filling is light and smooth. Topped with a strawberry sauce and some fresh strawberries, this cheesecake makes a beautiful presentation. And it doesn't take much prep time. You'll want to make this often.
For the crust:
1 2/3 cups graham cracker crumbs
1/2 cup butter, melted
3 tablespoons granulated sugar
In a nine-inch springform pan, mix the graham cracker crumbs, melted butter, and sugar together. Press the mixture across the bottom of the pan and up the sides to form the crust. Put the crust in the refrigerator to set the butter while you mix the filling.
For the filling:
2 8-ounce packages of cream cheese
1/2 cup granulated sugar
2 cups Bavarian Cream (see substitutes)
1 teaspoon strawberry flavor
In your stand-type mixer and with the paddle attachment, beat the cream cheese and sugar together until it is soft and smooth. Add the Bavarian Cream and flavor and continue beating, scraping down the sides once, until smooth.
For the topping:
12-ounce package of frozen strawberries (see substitutes)
1/4 cup water
1/2 cup granulated sugar or to taste
3 tablespoons Instant Clearjel (see substitutes)
fresh strawberries to garnish
Defrost and mash the strawberries. Add the water. Mix the sugar and the Instant Clearjel together in a cup. Add the sugar mixture to the strawberries and stir until the sauce thickens.
To assemble, spread the filling into the crust and smooth with a spatula. Add the strawberry sauce over the top. Add sliced strawberries on top of the sauce. Refrigerate. Peel the ring off the dessert when you are ready to serve.
You will have more sauce than what you need. That's okay. Save it for an ice cream or dessert topping or put it on your pancakes. Leftover sauce can be frozen.
Substitutes:
You may substitute cornstarch for the Instant Clearjel. If you do so, you will need to cook the sauce to thicken it. Cornstarch requires cooking to thicken; Instant Clearjel thickens without cooking. (Original Clearjel thickens when cooked.)
You may substitute vanilla pudding for the Bavarian Cream.
You may use fresh strawberries instead of frozen.
Raspberry Cream No-Bake Cheesecake
Make as per the strawberry cream recipe. Use raspberry flavor and raspberries instead of strawberry flavor and strawberries. Press the mashed raspberries through a sieve to remove the seeds.
Blueberry Lemon No-Bake Cheesecake (with Variations)
Make as per the strawberry cream recipe. Use lemon flavor and a teaspoon of lemon zest in the filling.
Use fresh or frozen blueberries instead of the strawberries. Garnish with whipped cream.
Chocolate Cream No-Bake Cheesecake (with Variations)
You can leave off the topping though both strawberry and raspberry topping goes great with chocolate cream.
Melt 1 1/2 cups dark chocolate wafers or quality dark chocolate chips. Drizzle the hot chocolate into the filling while the paddle is turning. Add a teaspoon of vanilla extract. Garnish with whipped cream and shaved chocolate.
Homemade Bavarian Cream
1 packet unflavored gelatin
3 tablespoons milk or cream
1/4 cup granulated sugar
5 egg yolks
1 1/4 cups heavy cream
1 tablespoon vanilla extract
1 1/4 cups heavy cream (second measure)
1. Pour the milk or cream into a small bowl and then sprinkle the gelatin on top. Set aside.
2. Whisk the egg yolks and the sugar together.
3. Heat the milk mixture over medium heat until it just starts to simmer. Do not boil. Remove from the heat.
4. To temper the eggs, slowly whisk the hot milk into the egg mixture. Once the eggs and hot milk mixture is combined, cook the mixture in a double boiler or over simmering water, stirring, until it starts to thicken and simmer. Add the vanilla. Place the bowl in an ice bath and stir until the mixture cools to room temperature.
5. Whip the second measure of whipped cream. Fold in the whipped cream. Refrigerate until you are ready to use the Bavarian Cream.

Dennis is the president of The Prepared Pantry. He is a well-known author who writes articles, recipes, and books. The Prepared Pantry is a kitchen store with springform pans including his favorite Candy Apple Red Silicone pan, plus baking mixes, and ingredients including Clearjel and Bavarian Cream. For more information, get the free e-book, "A Manual for No-Bake Cheesecakes."

Article Source: http://EzineArticles.com/?expert=Dennis_R_Weaver

The Original New York Cheesecake Recipe

By Dana Chiumer

It is widely known that not only we Americans, but almost everybody around the globe loves to have a slice of New York cheesecake from time to time. But before we are going to prepare an authentic New York cheesecake recipe though, let`s have a quick look at the origins of this delicious dessert, because the recipe for the cake as we know it today has in fact traveled through time and different cultures before it became a part of the American culture.
Based on historical facts, the original New York cheesecake recipe was developed in the ancient Greek culture, meaning that the recipe can be traced as far back as 230 A.D. This is quite an interesting and surprising thing to know.
Later on, during the rise of the Roman empire, it became part of the roman culture, after they had finally conquered Greece.
The roman empire was incredibly vast, so back then, whole western Europe, today`s Scandinavian countries and England were all part of the huge roman empire, this is the reason why the recipe became known all over Europe. And I think it goes without saying that over time almost every culture has added in their unique twist to the original recipe.
Sooner or later it found its way via Great Britain to the states. Finally, it was introduced as New York style cheesecake by the family of Arnold Reuben, who owned the "Turf Restaurant" in New York - his family is said to have refined the recipe, gave it its final twist, and promoted it and introduced the recipe to the modern world as New York cheesecake. So the treat you are going to prepare has a lot of history attached to it.
So now it is time to do some baking, simply follow the easy instructions and try the authentic New York cheesecake recipe for yourself.
New York Style Cheesecake Recipe - an all time classic
The Ingredients you will need:
Two pounds cream cheese
1 cup sour cream 2 eggs
3/4 cup white sugar
1 tsp. vanilla extract
two tablespoons of cornstarch
1 1/2 cups of graham crumbs
6 tablespoons of melted butter
1/4 cup white sugar
Step by Step Instructions on how to prepare it:
Start with the Crust:
Pre-heat your oven to 400 degrees Fahrenheit or 205 degrees Celsius. Mix and combine graham crumbs, 1/4 cup sugar and melted butter together. Squeeze the mixture in to the base of one spring form pan about 9 or 10 inches.Place the crust into the freezer for ten minutes.
Now the Filling:
Mix 3/4 cup of sugar and cream cheese till smooth. After that, add eggs, the cornstarch and the vanilla.
Mix them altogether thoroughly.
Then add sour cream until smooth and blended.
Pour the mixture into the ready crust.
Bake the cheesecake for 45 minutes at 400 degrees Fahrenheit or 205 degrees Celsius. Allow it to cool down for at least 3 hours. That's it! Serve and enjoy!
You might select to add your favorite topping or use a sweet frosting or simply choose to put fresh fruits like strawberries on top of your cake. Although the classic New York cheesecake recipe comes with no toppings at all, I would recommend that you experiment with different variations a little.
Voila!
Now you know how to prepare the classic New York cheesecake recipe. I sincerely hope that you and your loved ones will enjoy this great dessert.

Feel free to visit my website for many more New York style cheesecake recipes!
http://www.newyorkcheesecakerecipe.org/

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You are Closer to Being Vitamin C Deficient Than You Think

By Dr. Randy Wysong

Okay, so you think you are doing pretty well with your diet. You prepare most of your meals at home, don't eat much junk food and aren't a fast food eater only rarely. You think vitamins are pretty much nonsense--particularly since you are eating so well--and besides, you feel pretty healthy.
Well let me rain on that parade a little.
Consider this. In order for nutritional researchers to determine the required levels of nutrients, diets must be designed of known nutrient content with a specific deficiency in the nutrient being studied. Then varying doses of the nutrient can be added to the diet to determine at what level symptoms of deficiency disappear.
In the American Journal of Clinical Nutrition, a vitamin C-depleted real meal menu is described. The diet consists of the following choices:
Breakfast: Apple Juice, Applesauce, Raisin Bran, Shredded Wheat, Unprocessed bran, Hominy grits, Cream of Wheat, Eggs (scrambled or hard poached), Cheddar cheese, French toast, Syrup, Yogurt (plain or strawberry), Bran muffin, Glazed doughnut, Mini bagel, Cream cheese, White toast or bread, Wheat toast, Margarine, butter, Honey, Peanut butter, Sugar substitutes, Low-fat cream cheese, Coffee (regular or decaffeinated), Tea (regular or decaffeinated), Cream, White milk (whole, 2%, or skim), Chocolate milk, Buttermilk.
Lunch: Chicken noodle soup, Cream of chicken soup, Croutons, Escalloped chicken, Pork chops, Brown gravy, Garlic herb pizza, Grilled cheese sandwich, Tuna chunks, Yogurt (plain, vanilla or blueberry), Rice royale, Black beans, Rice, Pretzels, Applesauce, Diet Jell-O(TM), Cookies (chocolate chip or sugar), Ice cream (vanilla or chocolate), Bread (white or wheat), Saltines, Margarine, Butter, Sour cream, Peanut butter, Mustard, Mayonnaise, Sugar substitute, Relish, Coffee (regular or decaffeinated), Tea (regular, decaffeinated or iced), Cream
Dinner: Chicken and rice soup, Cottage cheese, Croutons, Fried shrimp, Roast beef, Brown gravy, Macaroni and cheese, Cheeseburger, Chicken salad, Yogurt (plain or peach), Pinto beans, Rice, Diet Jell-O(TM), Vanilla ice cream, Angel food cake, Bread (white or wheat), Margarine, Butter, Peanut butter, Coffee (regular or decaffeinated), Cream, Tea (regular, decaffeinated or iced)
Evening Snacks: Peanut butter crackers, Graham crackers, Chocolate chip cookie, Popcorn, Ginger ale, Diet cola
If you review these choices you should note something familiar. They are the very foods that the majority of people now consume! By eating these foods a person will restrict vitamin C intake to less than 5 mg per day. The bare minimum RDA (Recommended Daily Alolowance) so far established for vitamin C is 90 mg per day for men and 75 mg per day for women -- and this is highly contested as being far too low. There is a huge body of research now demonstrating that humans need several hundred milligrams (some believe more than a thousand) per day to achieve optimal health.
Vitamin C is a critically important nutrient for humans since our bodies are unable to synthesize it. In the wild, fruits and vegetables would be the main source. Vitamin C bolsters the immune system and is critical to connective tissue integrity and health. In its absence, the nutritional disease scurvy occurs resulting in a sort of meltdown of the basic structure of the body. Teeth fall out, internal bleeding occurs and it can cause a miserable death. In days gone by, ancient mariners feared the disease more than capsizing. But left out to sea long enough with only bread and salted meat they were almost sure to suffer it to one degree or another
Heart disease is a leading killer in modern society. Dental disease is epidemic. Both of these conditions can be initiated or fostered by vitamin C deficiency. There presence may in fact be the very marker that vitamin C deficiency is widespread. Coronary and cerebral vessels lose their integrity leading to heart attacks and strokes, and periodontitis (gum recession, bleeding and oral infection) leads to loss of teeth, foul breath and seeding of the body's organs with pathogens.
Vitamin C is not a silly nutrient to be ignored or played with. Don't assume that because you seem healthy at the moment that chronic degenerative disease is not incubating within. In fact, if you are eating exclusively processed modern fare, you can count on it.
Convert the diet to more fresh and raw foods (See authors The Thinking Person's Master Key to Health (CD), http://wysong.net/Merchant2/merchant.mvc?Screen=PROD&Store_Code=WOTTPWS&
Product_Code=EDCD21&Category_Code=EDUAIDS&Product_Count=0. Note that there were no fresh foods in the test diet. And certainly taking daily vitamin C supplements (500-1000 mg per day) is prudent insurance given that normal dietary fare is clearly vitamin C deficient.
. (Am J Clin Nutr, 1997; 65(5):1434-40.)

Dr. Wysong is a former veterinary clinician and surgeon, college instructor in human anatomy, physiology and the origin of life, inventor of numerous medical, surgical, nutritional, athletic and fitness products and devices, research director for the present company by his name and founder of the philanthropic Wysong Institute. He is author of The Creation-Evolution Controversy now in its eleventh printing, a new two volume set on philosophy for living, several books on nutrition, prevention and health for people and animals and over 15 years of monthly health newsletters. He may be contacted at Wysong@Wysong.net and a free subscription to his e-Health Letter is available at http://www.wysong.net/

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Easy Coffee Recipes For Lazy Coffee Lovers

By Susan S Smith

This week my coffee recipes will be back to back and very simple in terms of ingredients as well as steps of the preparation. Hope you like it as well.
Classical Orange Latte Recipe
Discover the simple way of preparing a cup of fruit coffee for yourself.
Ingredients
Enough for 1 person (tall glass)
1) 4 tablespoons of Orange syrups
2) 1 shot of organic espresso
3) 0.75 cup of low fat steamed milk
4) 1 to 7 ice cubes (Note: For Fruits coffee, you need to mix with ice cubes)
5) Some whipped cream
Equipments Needed
Espresso maker and electronic blender
Steps for preparation:
1. Put all the ingredients into a blender cup.
2. Blend it for 3 minutes.
3. When done, take a clean glass and pour your latte into the glass.
4. On top of the latte, spray some whipped cream on top of it.
5. You can now serve your latte with whipped cream.
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Peach Latte Recipe
If you are not Peach fans, definitely this recipe will not be for you.
Ingredients
Enough for 1 person (tall glass)
1) 4 tablespoons of Peach syrups
2) 1 shot of organic espresso
3) 0.75 cup of low fat steamed milk
4) 5 ice cubes
5) Optional: whipped cream
Equipments Needed
Espresso maker and electronic blender
Steps for preparation:
1. Take an empty blender cup to put syrup, espresso, steamed milk as ice cubes.
2. Start your blender with medium speed for 3 minutes.
3. Take an empty glass to pour your latte.
4. Put some whipped cream on top of the latte.
5. You can now enjoy your latte.

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Other than internet marketing, I also like to make my own coffee and drink. I've came to this site called Asian Coffee Recipe which I think is the wonderful site where you can get a lot of free recipes too. Visit http://www.asiancoffeerecipes.com/ for more details.

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Use Your Oven to Make Beef Stew With an Easy Pineapple Cake For Dessert

By Linda Carol Wilson

Use your oven on cool or cold days to make dinner and bake dessert at the same time. Your kitchen will feel cozy and the aromas will waft throughout your house. As your family members enter the house you will hear, "Something sure smells good in here," or something similar. This stew is very tasty with the flavors of V-8 juice and dry onion soup mix giving it a slightly different twist. The Oven Beef Stew bakes at 350 degrees for 3 hours. While it is baking, mix up the Easy Pineapple Cake and let it bake beside the stew.
OVEN BEEF STEW
This is an old recipe from my childhood in Southern Indiana.
1 lb. cubed stew beef
1 large onion, sliced
1 cup sliced potatoes
1 cup sliced carrots
1 cup sliced celery
1 can sliced mushrooms, drained
2 large cans V-8 juice
1 pkg dry onion soup mix
1 tbsp instant tapioca
1 tbsp sugar
1 tbsp salt
1 tbsp pepper
Preheat oven to 350 degrees.
Place beef in the bottom of a large roasting pan. Layer the vegetables over the beef. In a mixing bowl, mix together the juice, soup mix, tapioca, sugar, salt and pepper. Pour the mixture over the vegetables. Cover the roasting pan and bake at 350 degrees for about 3 hours.
MS SOWDERS' EASY PINEAPPLE CAKE
1 large can crushed pineapple with juice
1 box white or yellow cake mix
1 cup chopped pecans or hickory nuts
1 stick butter
powdered sugar, if desired
Heat oven to 350 degrees. Grease an oblong cake pan. Pour undrained pineapple into the greased pan. Sprinkle the dry cake mix over the pineapple and smooth down. Sprinkle nuts over the batter. Cut the stick of butter into small pieces and dot over the batter. Bake at 350 degrees for 1 hour. No need to frost this cake. Sprinkle with powdered sugar, if desired.
Enjoy!

For more of my old fashion recipe collection visit my blog at http://grandmasvintagerecipes.blogspot.com/
For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com/

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How to Make a Healthy, Tasty Pineapple Pastry for Diabetics

By Linda Carol Wilson

I grew up next door to my grandparents so I had a front row seat when my grandfather was diagnosed with diabetes in the 1950s. As a child, I hoped and prayed I would never suffer the same fate! After all, I had to help my grandmother measure his food, and sweets were strictly forbidden. I also watched as my aunt stopped by daily to give him insulin shots. As a child, I couldn't imagine anything worse happening to a person. Giving up sweets and getting shots regularly, why, I was aghast at such a possibility. Many years later, his daughter - my mother - got the same diagnosis. I was relived to know she could take pills instead of receiving shots, but sugar was still strictly forbidden. By then they had some halfway decent sugar-free candy and cookies, but still I avoided thinking about the possibility the same fate could come my way. And them, bam! The boom lowered right over my head. I was sixty years old and my vision was becoming blurry. I was having trouble reading at the computer. Then I got my little postcard reminder from the eye doctor. Relief; my annual eye check was do.
It was easy to reason that my glasses needed to be changed. I seemed to be more thirsty than usual. But it was summer in Texas; easy to reason that the heat was dehydrating so I drank more water. I got a horrible yeast infection. I had recently finished a round of antibiotics. That could have caused the problem, I reasoned. Then I had to go to the doctor for my annual checkup. My blood sugar reading was almost 500!! Time to be realistic with myself. I was immediately started on oral medications, sent to a nutritionist, and told to keep a food diary. I was relieved to know more research into diabetes had been done and I could have some sugar. My grandfather and my mother didn't know about carb counting and some of the other things I discovered. I did extensive research, took my meds, and started experimenting with foods. I have always loved cooking and baking so I took to finding new ways to make old recipes. I am proud to say, I now have controlled blood sugar and show no signs of diabetic problems. This is one of the recipes I came up with through some trial and error. I like it and it fits into my diet. I think it is especially good with a cup of coffee.
PINEAPPLE PASTRY FOR DIABETICS
This is an old-fashion pineapple cake recipe that I altered to make a healthy, and tasty pastry for diabetics to enjoy with a good cup of coffee or other beverage. There is only a little sugar in the Splenda baking blend and the natural sugar in the pineapple. The whole-wheat flour makes it a healthy option. Try the recipe as written the first time you make it. If the whole-wheat flour tastes okay to you, you can change the flours to 1/2 cup cake flour and 2 cups whole-wheat flour making it even healthier.
1/2 cup butter
1/2 cup Splenda granular
1 cup Splenda Baking Blend
1 tsp vanilla extract
dash of salt
1 can (20-oz) pineapple in its own juice, almost completely drained
3 egg whites
1/2 tsp baking powder
1 cup cake flour
1 1/2 cups whole-wheat flour
1/4 cup water
Preheat oven to 350 degrees.
In a small deep mixing bowl, beat egg whites until stiff; set aside.
In a 2-quart mixing bowl, cream the butter, Splenda granular, Splenda Baking Blend, and vanilla extract together until light and fluffy. Blend in the pineapple.
Combine the salt, baking powder, cake flour, and whole-wheat flour together and add gradually, alternately with the water, to the creamed mixture beginning and ending with the flour. Mix until well combined.
Gently fold the egg whites into the batter.
Spray 2 8-inch round or square baking pans with nonstick cooking spray. Divide batter evenly between the two pans. Bake at 350 degrees 20 to 25 minutes until edges start to brown and a wooden toothpick inserted in the center comes out clean.
Allow to cool and drizzle with a tablespoon of powdered sugar drizzle, per pan, if desired. Cut into small squares for serving.
Enjoy!

For more of Linda's recipes and diabetic information visit http://diabeticenjoyingfood.blogspot.com/
For her other dessert recipes visit her at http://ladybugssweettreats.blogspot.com/

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How to Make a Pineapple Meringue Dessert Cake

By Shelly Hill

If you are looking for a great tasting dessert cake for your next party or family event, I would love for you to try out this recipe for a Pineapple Meringue Cake.
This recipe does take some time to make, but it will be well worth your time and effort. If you are limited on time, You can certainly make this cake up a day or two ahead of time. You will want to store it in the refrigerator in a cake container until 1 hour before serving it to your guests.
Step 1: Cake Recipe
1/2 cup granulated sugar
1/2 cup shortening
4 egg yolks (well beaten)
4 tablespoons cold milk
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
In a medium-sized mixing bowl, cream together the granulated sugar, shortening, egg yolks and milk. In another bowl, mix together the flour, baking powder and salt. Slowly stir the flour mixture into the first bowl. Pour the batter into two 8" diameter round lightly greased cake pans.
Step 2: Meringue Topping
4 egg whites
3/4 cup granulated sugar
1 teaspoon vanilla extract
In a small bowl, beat the egg whites until stiff peaks form. Stir in the granulated sugar and vanilla extract and beat again. Spread meringue topping on both of the unbaked cake layers.
Bake cakes in a 350 degree oven for 20-25 minutes. Cool completely.
Step 3: Pineapple Filling
2 tablespoons cornstarch
1/4 cup granulated sugar
1 large can crushed pineapple
plus juice from pineapples
In a saucepan, combine all of the above ingredients together and cook over medium heat until mixture thickens and becomes smooth. Remove from heat and let cool for 10-15 minutes and spread on one layer of cake. (this filling is to go between the 2 layers).
Refrigerate cake for 1 hour before serving in an airtight container. 

Shelly Hill has been working from home in Direct Sales since 1989 and is a Manager with Tupperware. Shelly enjoys cooking and baking, and often entertains guests during the weekends. You can visit Shelly online at http://www.workathomebusinessoptions.com/ or her Shakin 'N Bakin recipe blog at http://wahmshelly.blogspot.com/

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Easy Pineapple Upside Down Cake

By Alan Beggerow

This recipe is pretty easy, as it uses a boxed yellow cake mix and canned pineapple. Of course you can substitute your favorite yellow cake from scratch recipe if you wish and fresh pineapple. I make this recipe in a 10" cast iron skillet and it works great.

• 1 stick butter
• 1 cup brown sugar
• 1 can pineapple rings
• 1 small jar maraschino cherries
• 1 box yellow cake mix

Preheat oven to 350 degrees. Put the cast iron skillet on medium heat, and place butter and brown sugar in it. When both have melted, place pineapple rings on the bottom of the skillet, and cut the rings in half and line the sides of the skillet standing up on edge. Put a maraschino cherry in the center of each pineapple ring.
Prepare the yellow cake mix per the instructions on the box, but substitute all or part of the water called for with pineapple juice from the can of pineapple rings. Pour the cake batter over the pineapple rings in the skillet and place in oven. Cook for length of time suggested on the cake mix box, and use the toothpick test to make sure it is done. Insert a wooden toothpick into the center of the cake and when it comes out clean the cake is done.
When done, remove the cake and run a butter knife around the edges to loosen the cake from the skillet. Let cool for at least 10 minutes, then comes the trickiest part of the whole recipe; turn it upside down on a serving platter.

Visit The Left Handed Chef blog at http://lefthandedchef.blogspot.com/ for lots of recipes and information about cooking!

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Reduced Sugar Pineapple Upside Down Cake and Cherry Pie Cheesecake Dessert Recipes

By Connie Sleasman

Let me share with you some more of my fast, easy, sugar-free and reduced sugar recipes. I've been experimenting for years to find good tasting recipes. Growing up, I remember my mom wishing for more sugar-free items to use when cooking and baking. Now we have many innovative (and good tasting) sugar-free and reduced sugar products. I just love being able to look at a recipe and in my mind recreate it sugar free or as close as possible to sugar-free. Diabetics need to remember that a certain amount of sugar or natural sweetener is OK.
Here's one to blow your mind. Reduced Sugar Pineapple Upside Down Cake.
Melt 1/4 cup butter and put in bottom of 9 X 13 baking dish.
Drain one can sliced pineapple in it's own juice.
Reserve juice and arrange pineapple slices in dish.
Place a pecan in each opening of the pineapples.
Mix one jar no sugar added apricot preserves and 1/4 cup reserved pineapple juice.
Spread mixture over pineapples in dish.
Next, using a reduced sugar yellow cake mix, make cake batter. My secret is to add in place of the water one small can mandarin oranges, undrained.
Mix the rest as directed.
Pour batter over glazed pineapples and bake for 40 minutes at 350 degrees.
When cake is out of oven and rested a few minutes, invert onto long serving dish or foil covered jellyroll pan.
Let cool slightly.
Serve warm with sugar-free whipped topping or sugar-free vanilla ice cream.
Another of my family's favorites is my Cherry Pie Cheesecake Dessert.
At your local bakery or supermarket buy a premake no sugar added cherry pie.
Open the package and mix the crust and the filling together and set aside.
Now I know you're thinking that I've totally lost my mind, but stay with me.
In a medium size bowl mix one 8 oz bar cream cheese, 3 T. milk, 1/2 cup sugar substitute and 1/4 t. almond extract until creamy.
In another medium size bowl place one half of the pie you mixed up.
Put one half the cream cheese mixture over that. You don't really need to be too careful about covering every inch of the pie, it all sort of settles together.
Repeat one more time, one half pie, next the rest of the cream cheese mixture.
Open one 8 oz tub sugar free whipped topping and spread it over the layers.
Refrigerate until ready to serve.
Your guests or family will love the taste and only you'll know how easy it was to make. I've also tried this recipe with no sugar added peach pie and no sugar added apple pie.
Just before serving the apple pie version, I drizzled with whipped topping with sugar free caramel ice cream topping. Delicious and easy! Don't be afraid to experiment yourself.
If you like more cream cheese flavor, use two 8 oz bars and adjust milk, extract, and sweetener accordingly. Remember, this is your dessert, you're in control of how much gets added or not. Someone else may just want a hint of cream cheese flavor and you may want more.
The main to remember is don't be afraid in the kitchen. Cooking should be a joy, both while you're doing it and while you're eating what you made.

Connie Sleasman
Freelance Writer, Recipe Expert, Cook

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Old-Fashioned Pineapple Pound Cake Dessert

By Shelly Hill

If you enjoy old-fashioned pineapple pound cake, I think you will appreciate this recipe from my grandmother. This is a really delicious dessert cake that I like to make and serve during the summer months.
If desired, you can make the recipe using the topping listed below, or you can completely omit it and leave the cake plain.
Ingredients:
1/2 cup vegetable shortening
1/2 lb. butter, softened
2 3/4 cups granulated sugar
6 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/4 cup milk
3/4 cup canned un-drained crushed pineapples with juice
1/4 cup butter, softened
1 1/2 cup confectioner's sugar
1 cup crushed pineapples, drained
Tip: Do not substitute margarine for the butter.
In a large mixing bowl, cream together the shortening, butter and granulated sugar. Slowly add in the eggs, one at a time, beating after each addition.
In a large mixing bowl, sift together the all-purpose flour with the baking powder and then add it to the creamed mixture, 1 large spoonful at a time, alternately with the milk. Stir in the vanilla extract and crushed pineapples with the juice, blend all ingredients well.
Lightly spray a 10" round tube pan with nonstick cooking spray. Pour the pound cake batter into the prepared baking pan and place in a cold oven. Turn the heat on to 325 degrees and bake for 1 hour and 15 minutes, or until the top springs back when lightly touched.
To make the pineapple topping: In a large bowl, combine the confectioner's sugar, 1/4 cup softened butter and the 1 cup of drained crushed pineapples. Pour this mixture over your hot cake and then let it cool.

Shelly Hill has been working from home in Direct Sales since 1989 and is a manager with Tupperware. Shelly enjoys cooking and baking and preserving her family's vintage recipes. You can visit Shelly online at http://www.workathomebusinessoptions.com/ or her recipe blog at http://wahmshelly.blogspot.com/ for additional free recipes.

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How to Make Easy Desserts: Fruit Topped Angel Food Cake With Pineapple Filling - Homemade Ice Cream

By Linda Carol Wilson

Do you enjoy serving desserts but don't like to spend a lot of time preparing them? These recipes will help you put together yummy desserts to serve to family and friends. Whether picnicing, poolside, or at the dinner table, these recipes are sure to please. Fruit Topped Angel Food Cake with Pineapple Filling is tasty and beautiful. It starts with a purchased angel food cake making it a simple to prepare dessert. I put blueberries as the fruit in the recipe because it is beautiful and blueberries go well with the pineapple filling. However, feel free to use your favorite berries or a patriotic collection of red and blue berries. Why not make some Easy Homemade Ice Cream. I remember the days of gathering around my grandparents old hand-crank ice cream freezer as we cousins took turns until the crank got too hard for us to turn. Today, you can just plug your ice cream freezer in make ice cream the easy way! (Or perhaps you still have an old hand-crank machine and your family can enjoy an old tradition.)
BLUEBERRY TOPPED ANGEL FOOD CAKE WITH PINEAPPLE FILLING
1 can (20-oz) crushed pineapple in its own juice, do not drain
1 pkg (4-servings) vanilla instant pudding and pie filling mix
1 cup frozen whipped topping, thawed
1 pkg (10-oz) prepared round angel food cake
fresh blueberries for garnish
In a medium bowl mix the pineapple and juice with the dry pudding mix until well combined. Stir the whipped topping in gently. Let the mixture stand for 5 minutes.
Cut the cake into 3 even layers. Place the bottom layer on the cake plate and spread 1 1/3 cups of the pudding mixture over the cake. Add the middle layer of cake over the pudding mixture and add 1 cup of the pudding mixture over that layer. Add the top cake layer and spread the remaining pudding mixture over it. Refrigerate at least an hour before slicing to serve. Before serving, garnish with the fresh blueberries.
EASY HOMEMADE ICE CREAM
6 whole eggs
1 1/2 cups sugar
3 cans sweetened condensed milk
9 cups milk
1 1/2 tbsp vanilla extract*
In a large mixing bowl, mix together the eggs, sugar, and the sweetened condensed milk. Stir in the vanilla and milk. Pour the mixture into your ice cream freezer, following the directions for your particular freezer. Serve this vanilla ice cream with an assorted of sauces and toppings, if desired.
*You can change the flavor of the ice cream from vanilla by using other flavored extracts such as banana, maple, lemon etc.
Enjoy.

For more of Linda's dessert recipes visit her blog at http://ladybugssweettreats.blogspot.com/
For her diabetic dessert recipes visit her at http://diabeticenjoyingfood.blogspot.com/

Article Source: http://EzineArticles.com/?expert=Linda_Carol_Wilson

Grilled Pineapple Cake Delight - The New Way to Serve Dessert

By Sherry Haynie

Nothing would beat a nice dessert after a good meal - ice cream, cakes, pies and other sweets is an awesome choice. Everyone enjoys a tasty dessert, unless you are diabetic. Ending the meal with a desert is a tradition practiced by almost everyone. The word desert came from the old French language desservir; originally practiced by the western culture but due to foreign influences, no longer it is exclusive to western meals. We are truly blessed with the wide variety of sweet delights, which is present in the food business. If you haven't noticed, people have been paying attention to sweets served to them after their meals. Grilled desserts are starting to get the attention of the public; most are intrigued with the taste and nutrition of such a food. A recipe called grilled pineapple cake delight is starting to be noticed by many.
We will need
One can sliced pineapple, at least 20 ounces
One teaspoon butter
Half teaspoon brown sugar
One-fourth teaspoon vanilla extract
One-eight teaspoon ground cinnamon
One-eight teaspoon ground nutmeg
Six sliced pound cake
Vanilla ice cream
Caramel ice cream topping
How to prepare
Drain the pineapple; set aside six ring slices and one-third cup juice (the remaining pineapple juice should be saved for other usage). Mix the brown sugar, butter, vanilla, cinnamon, and reserved pineapple juice in a bowl. Grill the pineapple rings and cake for at least 1 to 2 minutes. You must not forget to apply the mixture occasionally. Make sure that the color of the pineapple is golden brown. When it is done, put the cooked pineapple in a serving plate, together with a caramel topping and one scoop of ice cream. This is good for 5 to 6 servings.
More and more people are starting to be aware of the food they eat; this is a nutritional move on their part. Desserts are the reason why we stay longer on the table after a meal. Seldom would we see a person skip a good dessert. Though it is not required in our meal, we all would demand for it; nutrition experts are advising us to consume minimal sweets. They know we cannot control ourselves, once a tasty treat is being served on the table.

Sherry Haynie is a health and fitness enthusiast who is fond of writing about food and diet, and also topics such as grill whole chicken and grilling a steak.

Article Source: http://EzineArticles.com/?expert=Sherry_Haynie

Delicious Cakes Made With Fruit - Pineapple Chiffon and Peach Pudding Cake Recipes

By Linda Carol Wilson

Fruits are always refreshing and they are delicious in cakes. These cake recipes made with fruit in them will be crowd pleasers. Try the Pineapple Chiffon for a light and luscious cake. The cake is made with pineapple juice and the filling/frosting with crushed pineapple. The Peach Pudding Cake is a totally different type of cake and is baked with 6 fresh peaches. Both are delicious!
PINEAPPLE CHIFFON CAKE
2 1/4 cups sifted cake flour
1 1/2 cups sugar
1 tbsp baking powder
1 tsp salt
1/2 cup canola oil
5 egg yolks
3/4 cup unsweetened pineapple juice
1 cup egg whites (approx. 8 eggs)
1/2 tsp cream of tartar
Topping:
2 cups whipping cream
1 can (20-oz) can crushed pineapple, well drained
Sift together the flour, sugar, baking powder and salt. Make a well in the center of the flour mixture and add, in this order, the oil, egg yolks, and pineapple juice. Beat until smooth. In a large mixing bowl, beat egg whites and the cream of tartar until very stiff peaks form. Pour batter in a thin stream over all egg white surface; fold in gently. Bake in an ungreased 10-inch tube pan at 350 degrees for 60 minutes. Invert pan. Allow cake to cool. Remove from pan and split into 2 layers. Fill and frost with the topping mix.
To make topping: Whip the whipping cream until creamy stiff. Fold into the crushed pineapple. Use to fill and frost the chiffon cake.
PEACH PUDDING CAKE
6 ripe peaches, peeled and halved
2 tsp brown sugar
1/2 tsp vanilla extract
1/4 cup water
8 tbsp butter, softened
1/2 cup sugar
2 eggs
1 cup self-rising flour
1/4 tsp salt
Preheat oven to 350 degrees. Grease and lightly flour a 9-inch round cake pan; set aside.
In a large skillet, place the peaches with the cut side down. Add the brown sugar, vanilla, and water. Simmer mixture for 5 minutes. Allow to cool.
In a large mixing bowl, using an electric mixer at medium speed, combine the butter and sugar until well blended. Add the eggs to the sugar mixture and beat until light and fluffy. Add the flour, salt, and the cooked syrup from the peaches; beat until well blended. Place the peaches, cut side down, in the prepared baking pan. Top the peaches with the batter mixture. Bake at 350 degrees for 35 to 40 minutes or until golden in color and a wooden toothpick inserted in the center comes out clean. After cake cools, sprinkle with powdered sugar if desired.
Enjoy!

For more dessert recipes visit http://ladybugssweettreats.blogspot.com/
For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.blogspot.com/

Article Source: http://EzineArticles.com/?expert=Linda_Carol_Wilson

How to Make a Delicious Double Topped Pineapple Cake - Yummy!

By Linda Carol Wilson

This Double Topped Pineapple cake is delicious! The rich cake batter contains a can of pineapple. After the batter is poured into the pan, it is topped with a wonderful topping of brown sugar, coconut and pecans before baking. As soon as the cake comes out of the oven, it is topped with a hot topping of cream and butter, etc. This cake is baked in a 9-inch square pan but will go a long way. This rich dessert should be served in small pieces.
DOUBLE TOPPED PINEAPPLE CAKE
Cake:
2 cups all-purpose flour
1 cup sugar
1 tsp baking soda
1 tsp salt
1 can (13.5 oz)crushed pineapple, undrained
1 tsp vanilla
2 eggs
Preheat oven to 350 degrees. Grease the bottom only of a 9-inch square baking pan.
In a large mixer bowl, combine all the above ingredients using the lowest speed of electric mixer until blended. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared baking pan.
Topping:
1/2 cup firmly packed brown sugar
1/2 cup flaked coconut
1/2 cup chopped pecans
Combine all the topping ingredients together and sprinkle over the top of the batter in the baking pan. Put cake into oven and bake at 350 degrees for 45 to 50 minutes or until cake springs bake with lightly touched in the center. Just before the cake is done, prepare the following sauce.
Sauce:
1/2 cup butter
1/2 cup sugar
1/2 cup light cream
1/2 tsp vanilla extract
In a small saucepan, melt the butter. Blend in the sugar, cream, and vanilla. Pour sauce over the warm cake.
Allow cake to cool before serving.
Enjoy!

For more fabulous dessert recipes visit my blog at http://ladybugssweettreats.blogspot.com/
For Linda's diabetic recipes and information go to http://diabeticenjoyingfood.squarespace.com/

Article Source: http://EzineArticles.com/?expert=Linda_Carol_Wilson