CHERRY CHEESE DELIGHT RECIPE: HOW TO MAKE IT
"You couldn't ask for anything more than a nutty crust topped with a smooth cream cheese mixture and sweet cherries," assures Kathy Branch of West Palm Beach, Florida. Since this dessert is made the night before, you don't have to worry about last-minute fuss.
Provided by Taste of Home
Categories Desserts
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 15 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a small bowl, combine the flour, pecans and brown sugar. Stir in butter until crumbly. Lightly pat into an ungreased 13-in. x 9-in. baking dish. Bake until golden brown, 18-20 minutes. Cool completely., For filling, in a large bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. Fold in whipped topping. Carefully spread filling over crust. Top with pie filling. Cover and refrigerate for at least 2 hours.
Nutrition Facts : Calories 344 calories, FatContent 21g fat (11g saturated fat), CholesterolContent 33mg cholesterol, SodiumContent 117mg sodium, CarbohydrateContent 35g carbohydrate (24g sugars, FiberContent 1g fiber), ProteinContent 3g protein.
LEMON DELIGHT RECIPE | ALLRECIPES
This recipe is very easy and cool. It requires very little baking. The longer it sits, the better it gets--if you can keep from eating it!
Provided by NORMAN
Categories Desserts
Total Time 1 hours 10 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 1 7x11-inch dish
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). In a 7x11 inch baking dish, combine flour, melted butter and half of pecans. Spread mixture evenly and bake 25 minutes, or until golden brown. Let cool completely.
- In medium bowl, cream together cream cheese and confectioners' sugar until smooth. Spread over cooled crust. Chill 30 minutes in refrigerator.
- Spread lemon pie filling over chilled dessert. Spread whipped topping over lemon filling, and top with remaining pecans. Refrigerate until serving.
Nutrition Facts : Calories 506.4 calories, CarbohydrateContent 59.7 g, CholesterolContent 105.2 mg, FatContent 27.2 g, FiberContent 1.2 g, ProteinContent 5.5 g, SaturatedFatContent 14.9 g, SodiumContent 149.8 mg, SugarContent 44.4 g
More about "night delight recipes"
VEGETARIAN MOUSSAKA RECIPE | JAMIE OLIVER AUBERGINE RECIPES
From jamieoliver.com
Total Time 2 hours 30 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 311 calories per serving
- Preheat the oven to 180ºC/350ºF/gas 4.
- Just cover the porcini with boiling water, then set aside to rehydrate.
- Peel and finely slice the onions and garlic, then place in a large pan over a medium-low heat with 1 tablespoon of oil. Strip in the rosemary and sage leaves and add 1 teaspoon of dried oregano.
- Roughly chop the porcini (reserving the soaking liquor) and add to the pan, then fry for 10 minutes, or until softened, stirring occasionally. Turn the heat up to high, then add the wine and let it bubble and cook away.
- Stir in the chickpeas (juice and all), lentils and 2 bay leaves. Scrunch in the tomatoes through your clean hands, then pour in the porcini soaking liquor (discarding just the last gritty bit).
- Season with sea salt and black pepper, bring to the boil, then simmer on a low heat for 1 hour, or until thickened and reduced, stirring occasionally.
- Trim the aubergines and peel with a speed-peeler, leaving a little of the skin to create a stripy effect, then slice into 1cm-thick rounds. Place in a colander, sprinkle with a good pinch of salt and leave in the sink to drain (the salt will draw out the moisture).
- Peel the potatoes and slice into rough 1cm rounds, then parboil in a pan of boiling salted water for 5 minutes. Drain and leave to steam dry, then place in a large, deep roasting tray (30cm x 40cm).
- Season, drizzle with oil and scatter over 1 heaped tablespoon of dried oregano. Toss well to coat, then roast in a single layer for 30 to 40 minutes, or until golden and tender.
- Meanwhile, rinse the aubergines and pat dry with kitchen paper, then spread out across a few large roasting trays.
- Drizzle with oil, season with pepper and oregano, then roast alongside the potatoes for 30 to 40 minutes, or until golden and cooked through.
- Warm the milk with the remaining 2 bay leaves and the peppercorns in a pan on a medium-low heat – keep an eye on it. Before it boils, strain into a jug, then wipe out the pan and return to a medium heat.
- Melt the butter, then stir in the flour to form a paste. Start adding the hot milk, a splash at a time, stirring in each addition before adding more, until you have a smooth, creamy sauce.
- Crumble in one-third of the feta and grate in one-third of the kefalotyri, then simmer over a low heat for a further 5 minutes, or until thick and smooth. Leave to cool slightly.
- To assemble, spoon half the ragù over the tray of potatoes, then layer half the aubergines on top. Repeat with the remaining ragù and aubergines.
- Separate the eggs (saving the whites for another recipe). Whisk the yolks into the sauce, then pour over the aubergines. Crumble and grate over the remaining cheese, drizzle with oil, and bake for 40 minutes, or until golden.
- Leave to stand for 30 minutes, then serve. Great with a Greek salad.
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