Individual Cheesecakes Recipe

Crust:


1 cup (100 grams) graham wafer crumbs or crushed digestive biscuits
1 tablespoon (15 grams) granulated white sugar
4 tablespoons (55 grams) unsalted butter, melted




Filling:


2 - 8 ounce (454 grams) packages of cream cheese, room temperature (use full fat, not fat free cream cheese)
2/3 cup (130 grams) granulated white sugar
2 large eggs, room temperature
1 teaspoon purevanillaextract
1/2 cup (120 ml) sour cream




Garnish: (Optional):


Strawberry or Raspberry Sauce, fresh berries, or drizzle with melted chocolate

Apple Pie

Pate Brisee (Short Crust Pastry):


2 1/2 cups (350 grams) all-purpose flour
1 teaspoon salt
2 tablespoon (30 grams) granulated white sugar
1 cup (226 grams) unsalted butter, chilled, and cut into 1 inch (2.5 cm) pieces
1/4 to 1/2 cup (60 - 120 ml) ice water

Apple Filling:


2 1/2 pounds (1.1 kg) apples (about 6 large), peeled, cored, and sliced 1/4 inch thick (about 8 cups sliced) (about 900 grams sliced)

1/4 cup (50 grams) granulated white sugar

1/4 cup (55 grams) light brown sugar

1 tablespoon lemon juice

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

2 tablespoons (28 grams) unsalted butter

1 tablespoon plus 1 teaspoon (15 grams) cornstarch (corn flour)

Garnish

Softly whipped cream or vanilla ice cream

Shortbread Tarts filled with Cream

Shortbread Tarts:

1 cup (227 grams) (2 sticks) unsaltedbutter, room temperature

1/2 cup (65 grams) confectioners (powdered or icing)sugar

1 teaspoon purevanillaextract

1 1/2 cups (210 grams) all purposeflour

2 tablespoons (30 grams) cornstarchor rice flour

1/8 teaspoon salt

Shortbread Tarts:  Lightly butter, or spray with a nonstick vegetable spray, 36 miniature muffin tins (approximately 2 inch (5 cm) in diameter). Set aside.Preheat oven to 325 degrees F (170 degrees C) and place rack in the center of the oven. 

In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar together (approximately two minutes). Beat in the vanilla extract. Add the flour, cornstarch and salt and mix just until incorporated.  

Divide the dough into 36 even pieces and place one ball of dough in the center of each muffin tin. With your fingertips, press the dough up the sides of the individual muffin tin so there is an indentation in the center. Once filled, place the tart pan, with the unbaked shells, in the freezer for about 10 minutes so the shortbread can become firm. (This will help to prevent the shortbread from puffing up during baking.)

Bake for approximately 18 - 20 minutes or until lightly browned. About halfway through the baking time, lightly prick the bottom of each shortbread, with the tines of a fork, if they have puffed up. Check again after another five minutes and prick again if needed. Once they are fully baked, remove from oven and place on a wire rack to cool. When completely cooled, remove the tarts from the pan. (These may be made in large quantities and frozen.)

Cream Cheese Filling:

1-8-oz. (227 grams) package cream cheese - softened

1-14 ounce (396 grams) can sweetened condensed milk

1/3 cup (80 ml)lemonjuice (freshly squeezed)

Zest of onelemon

1 teaspoon (4 grams) purevanillaextract

Cream Cheese Filling: In your food processor or electric mixer, beat the cream cheese until fluffy. Add the condensed milk, lemon juice, zest, and vanilla and process just until smooth.(Do not over process or the filling will be too runny.) Transfer the filling to a bowl, cover, and refrigerate until serving time. (It is best to make the filling at least a day in advance to give it time to become firm and for all the flavors to mingle).

Garnish:

Any combination of berries (blueberries, strawberries, blackberries, raspberries) or other fruit such as slices of kiwi.

Note: Cornstarch (corn flour) or rice flour replaces some of the all purpose flour to produce a more delicate and fragile shortbread.

Lemon Zest - The yellow outer rind of the lemon that contains the fruit's flavor and perfume.

To serve: Using two small spoons, fill the tart shells with the cream cheese filling. The filled tart shells can be made several hours in advance and refrigerated. Just before serving top with fresh berries or cut up fruit.

Makes about 36 - 2 inch (5 cm)  miniature tarts.

No Bake Cheesecake Recipe

Graham Cracker Crust:

1 cup (100 grams) graham cracker crumbs or digestive biscuits (crushed)

1/2 cup (50 grams) crushed ginger cookies (homemade or store bought)

2 tablespoons (30 grams) granulated whitesugar 

5 - 6 tablespoons (70 - 85 grams) unsaltedbutter, melted

Graham Cracker Crust: In a large bowl, mix together the graham cracker crumbs, ginger cookie crumbs, sugar, and melted butter. Press onto the bottom and up the sides of a well greased 8-9 inch (20-23 cm) tart pan with removable bottom. (A spring form pan can also be used. Press the crumb mixture onto the bottom and about one inch (2.5 cm) up the sides of the pan.) Cover with plastic wrap and place in the refrigerator to chill while you make the filling.

Cheesecake Filling:

One 8-ounce (227 grams) cream cheese, at room temperature

1/4 cup (50 grams) granulated whitesugar

1 teaspoon pure vanilla extract

1 cup (240 ml) heavy whipping cream (contains 36-40% butterfat)

Topping:

1 - 21 ounce (595 grams) can cherry pie filling

Cheesecake Filling: In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the sugar and beat until light and fluffy. Scrape down the sides of the bowl and beat in the vanilla extract. 
In a clean bowl, beat the whipping cream until soft peaks form. Gradually fold or beat the whipped cream into the cream cheese mixture. Pour the filling over the chilled graham cracker crust and smooth the top. Cover and place in the refrigerator for about an hour and then spread the cherry pie filling over the filling. Return to the refrigerator to chill for several hours, or even overnight.
Serves 6 - 8 people.

Fresh Fruit and Cream Tarts

Ingredients

1 recipe Rich Tart Pastry

1 recipe Pastry Cream

2 cups fresh fruit such as sliced strawberries; raspberries; blackberries; peeled, sliced papaya; and/or peeled, sliced kiwifruit

Preheat oven to 450 degrees F. 

Prepare Rich Tart Pastry through step 1;

 divide dough into 8 portions. 

On a floured surface, use your hands to slightly flatten 1 portion. 

Roll dough from center to edges into a circle about 5 inches in diameter. 

Line a 4-inch tart pan with a removable bottom with pastry. 

Press pastry into fluted sides of tart pan; trim edges. Prick bottom and sides of pastry. 

Repeat with remaining 7 portions of pastry. 

Line pastry shells with a double thickness of foil 

Place on a large baking sheet. Bake for 8 minutes. Remove foil. 

Bake for 5 to 6 minutes more or until pastry shells are golden. Transfer to a wire rack and let cool.

Meanwhile, prepare and chill Pastry Cream. 

To serve, divide the chilled Pastry Cream among the pastry shells. Arrange fresh fruit on top of each tart.* Remove sides of tart pans.

Makes 8 slices

*Note: Tarts can be assembled and chilled up to 4 hours before serving.

Pastry Cream: 

In a heavy medium saucepan stir together 1/2 cup sugar, 4 teaspoons cornstarch, and 1/4 teaspoon salt. 

Gradually stir in 2 cups half-and-half or light cream. 

If desired, add 1 vanilla bean, split lengthwise. 

Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Gradually stir half of the hot mixture into 4 beaten egg yolks. 

Return all of the egg yolk mixture to saucepan. 

Bring to a gentle boil; reduce heat. Cook and stir for 2 minutes. Remove from heat. 

Remove vanilla bean. Strain into a bowl. If not using vanilla bean, stir in 1 teaspoon vanilla. Place bowl of pastry cream in a bowl of ice water; chill for 5 minutes, stirring occasionally. Cover surface with plastic wrap. Chill 4 hours or until cold; do not stir. Makes 2 cups.

Whole Fresh Fruit and Cream Tart: 

Prepare Rich Tart Pastry as directed except roll the entire portion of dough on a floured surface, from center to edges, to a circle that is 12 inches in diameter. 

To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 10-inch tart pan with removable bottom. 

Ease pastry into pan without stretching it. 

Press pastry into fluted sides of tart pan and trim edges. 

Do not prick pastry. Bake as directed above. Cool tart completely. 

Spoon cream and top with fruit as directed above.

Billy's Vanilla, Vanilla Cupcakes

Ingredients

Makes enough for 30 cupcakes

1 cup (2 sticks) unsalted butter, room temperature
6 to 8 cups confectioners' sugar
1/2 cup milk
1 teaspoon pure vanilla extract

Directions

1. Preheat oven to 325 degrees. Line cupcake pans with paper liners.
2. Combine flours, sugar, baking powder and salt. Mix with electric mixer on low
speed until combined. Add butter, mixing until just coated with flour.
3. In a large measuring cup, whisk together eggs, milk and vanilla.
4. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides
of bowl before each addition. Beat until ingredients are incorporated but do not
over beat.
5. Divide batter evenly among liners, filling about 2/3 full.
6. Bake, rotating pan halfway through, until cake tester inserted in center comes
out clean. About 17 to 20 minutes.
7. Transfer to a wire rack to cool completely. Once cooled, use a small spatula to
frost the tops of each cupcake.

hmmm..very delicious you!!

Billy's Buttercream Frosting Cupcake

Ingredients

Makes enough for 30 cupcakes

1 cup (2 sticks) unsalted butter, room temperature
6 to 8 cups confectioners' sugar
1/2 cup milk
1 teaspoon pure vanilla extract

Directions
1. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, about 2 to 3 minutes.
2. With mixer on low speed, add 6 cups sugar, milk and vanilla; mix until light and fluffy.
3. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.

                                                    Wow...its yummy!!