ULTRA PASTEURIZED MILK BRANDS RECIPES

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COCONUT KEFIR | 3 WAYS TO MAKE HOMEMADE COCONUT MILK KEFIR



Coconut Kefir | 3 Ways to Make Homemade Coconut Milk Kefir image

Provided by admin

Prep Time 5 minutes

Cook Time 0 minutes

Number Of Ingredients 8

Steps:

  • To make coconut milk kefir, place the milk kefir grains in coconut milk.
  • Stir with a non-metal spoon.
  • Cover with coffee filter or cloth, secured by a rubber band.
  • Culture at room temperature, 68°-85°F
  • After 12 hours, begin checking the coconut milk kefir every few hours, up to a maximum of 24 hours. Remove the milk kefir grains once the coconut kefir reaches the desired consistency.

LAYERED PUMPKIN DESSERT RECIPE: HOW TO MAKE IT



Layered Pumpkin Dessert Recipe: How to Make It image

Pretty layers of cheesecake and pumpkin star in this prize-winning torte. Not too heavy, it's especially nice with a big holiday meal. There's never a morsel left!—Ruth Ann Stelfox, Raymond, Alberta

Provided by Taste of Home

Categories     Desserts

Total Time 60 minutes

Prep Time 40 minutes

Cook Time 20 minutes

Yield 15 servings.

Number Of Ingredients 21

1-1/2 cups graham cracker crumbs
1/3 cup sugar
1 teaspoon ground cinnamon
1/3 cup butter, melted
CREAM CHEESE FILLING:
12 ounces cream cheese, softened
1 cup sugar
3 large eggs
PUMPKIN FILLING:
1 can (15 ounces) solid-pack pumpkin
3 large eggs, separated
3/4 cup sugar, divided
1/2 cup 2% milk
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 envelope unflavored gelatin
1/4 cup cold water
TOPPING:
1 cup heavy whipping cream
3 tablespoons sugar
1/4 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°. In a large bowl, combine crumbs, sugar and cinnamon; stir in butter. Press into an ungreased 13x9-in. baking dish. In a large bowl, beat cream cheese until smooth. Beat in sugar and eggs until fluffy. Pour over crust. Bake 15-20 minutes or until set. Cool on a wire rack., In the top of a double boiler or a metal bowl over simmering water, combine pumpkin, egg yolks, 1/2 cup sugar, milk, cinnamon and salt. Cook and stir over low heat until a thermometer reads 160°; remove from heat. Transfer to a large bowl; wipe out double boiler. , In a small saucepan, sprinkle gelatin over cold water; let stand 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir into pumpkin mixture; cool., In the double boiler, whisk egg whites and remaining sugar over low heat until temperature reaches 160°. Remove from heat; using a mixer, beat until stiff glossy peaks form and sugar is dissolved. Fold into pumpkin mixture. Pour over cream cheese layer. Cover and refrigerate for at least 4 hours or until set. , Just before serving, in a large bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. Spread over pumpkin layer.

Nutrition Facts : Calories 370 calories, FatContent 21g fat (12g saturated fat), CholesterolContent 144mg cholesterol, SodiumContent 275mg sodium, CarbohydrateContent 41g carbohydrate (33g sugars, FiberContent 2g fiber), ProteinContent 6g protein.

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LAYERED PUMPKIN DESSERT RECIPE: HOW TO MAKE IT
Pretty layers of cheesecake and pumpkin star in this prize-winning torte. Not too heavy, it's especially nice with a big holiday meal. There's never a morsel left!—Ruth Ann Stelfox, Raymond, Alberta
From tasteofhome.com
Reviews 4.3
Total Time 60 minutes
Category Desserts
Calories 370 calories per serving
  • Preheat oven to 350°. In a large bowl, combine crumbs, sugar and cinnamon; stir in butter. Press into an ungreased 13x9-in. baking dish. In a large bowl, beat cream cheese until smooth. Beat in sugar and eggs until fluffy. Pour over crust. Bake 15-20 minutes or until set. Cool on a wire rack., In the top of a double boiler or a metal bowl over simmering water, combine pumpkin, egg yolks, 1/2 cup sugar, milk, cinnamon and salt. Cook and stir over low heat until a thermometer reads 160°; remove from heat. Transfer to a large bowl; wipe out double boiler. , In a small saucepan, sprinkle gelatin over cold water; let stand 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir into pumpkin mixture; cool., In the double boiler, whisk egg whites and remaining sugar over low heat until temperature reaches 160°. Remove from heat; using a mixer, beat until stiff glossy peaks form and sugar is dissolved. Fold into pumpkin mixture. Pour over cream cheese layer. Cover and refrigerate for at least 4 hours or until set. , Just before serving, in a large bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. Spread over pumpkin layer.
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