Baking | Good Dinner Mrs Mellen

Category: Baking
- Christmas Cranberry Cheesecake
  
  Posted at 10:00 am by Good Dinner Mrs Mellen
  
  Nov 30th
  My mother passed this recipe New York-style cheesecake to me many years ago. It is the richest cheesecake that you can make. I save it for special occasions when I want to share a show-stopping dessert that tops off dinner or a party. I have included a recipe for a pineapple glaze, or you can thickly spread sour cream on top. Or if I want to make this for a Christmas dessert I put candied cranberries on top. Either way, this cheesecake is the star of the show!
  
  Crust:
  
  1 cup sifted flour, King Arthur Flour
  
  1/4 cup sugar
  
  1 teaspoon grated lemon peel
  
  1/2 teaspoon vanilla extract
  
  1 egg yolk
  
  1/4 cup butter, softened
  
  Filling:
  
  5 pkg.(8-oz) cream cheese softened, Philadelphia cream cheese
  
  1 3/4 cups sugar
  
  3 tablespoon flour
  
  2 teaspoons grated lemon peel
  
  1 1/2 grated orange peel
  
  1/4 teaspoon vanilla
  
  5 eggs, plus 2 egg yolks
  
  1/4 cup heavy cream
  
  Pineapple Glaze:
  
  2 tablespoon sugar
  
  4 teaspoon cornstarch
  
  2 cans(8 1/4-oz) crushed pineapple in heavy syrup, undrained
  
  2 tablespoon lemon juice
  
  Sugared cranberries
  
  2 cups fresh cranberries
  
  1 1/2 cups sugar, divided
  
  1 cup water
  
  Preheat over to 400F. Grease the inside of the 9-inch springform pan(3 inches high). Remove side.
  
  Make the crust: In a medium bowl, combine flour, sugar, lemon, peel, vanilla. Make well in center; with a fork, blend in yolk and butter. Mix with fingertips until smooth. Form half of the dough into a ball and place it on the bottom of the springform pan. Place wax paper on top; roll pastry to edge of the pan. Remove paper. Bake for 6 to 8 minutes or until golden. Cool. Meanwhile, divide the rest of the dough into three parts. Between waxed paper roll each part 2 1/4 inch wide and 9 inches long. Assemble the springform pan with the crust on the bottom. Line sides of the pan with pastry strips, overlapping ends. Remove waxed paper. Preheat oven 450F.
  
  Filling: In a large mixer bowl, blend cheese, sugar, flour, peels, and vanilla at high speed. Beat in eggs and yolks, one at a time: beat until smooth, occasionally scraping bowl with a spatula. Beat in cream. Pour into pan. Bake 10 minutes. Lower oven to 250F. Bake 1 hour longer. Remove pan to rack to cool, 2 hours. Make glaze.
  
  Glaze: In a small saucepan, combine sugar and cornstarch. Stir in the remaining ingredients. Over medium heat, bring to boiling, stirring; boil 1 minute, or until thickened and translucent. Cool.
  
  Spread the surface of cheesecake with glaze; refrigerate for 3 hours or overnight.
  
  Sugared Cranberries: Bring 1 cup sugar and water to a simmer in a saucepan. Simmer until sugar is completely dissolved. Pour simple syrup into a heatproof bowl and allow to cool for about 10 minutes. Add cranberries and stir to coat. Refrigerate cranberries in syrup overnight, stirred a couple times to coat with syrup.
  
  Remove cranberries from syrup and roll in the remaining 1/2 cup of sugar. You’ll need to roll them a few times to get a couple layers of sugar on them.
  
  Set cranberries aside to dry for an hour or so.
  
  To serve: Loosen pastry from the side of the pan with a spatula. Remove sides of springform pan. Top with either Pineapple glaze or sugared cranberries. Serves 16
  
  Enjoy!
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  Posted in Baking, Baking, Cake, Celebrations, cheese, Christmas, Christmas Recipes, Dessert, entertaining, Food, Good Dinner Mrs Mellen | Tagged Cheesecake, Cranberries, King Arthur's Flour, Philadelphia cream cheese
- Pecan Pie
  
  Posted at 9:01 am by Good Dinner Mrs Mellen
  
  Nov 28th
  My family loves a traditional Pecan Pie. For years I’ve wanted a more creative pie, like adding chocolate, but, no, no, they tell me. So I no longer ask them; I give them what they want!
  
  Here is my traditional Pecan Pie that graces our Christmas table each year. It’s easy and delicious!
  
  Traditional Pecan Pie
  
  Pie Crust
  
  1-1/4 cups all-purpose flour
  
  1/4 teaspoon salt
  
  1/3 cup shortening, Crisco
  
  4 – 5 tablespoons cold water
  
  1. Stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size.
  
  2. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon of the water at a time, until all the dough is moistened. Form dough into a ball.
  
  3. On a lightly floured surface, use your hands to slightly flatten the dough. Roll dough from center to edges into a circle about 12 inches in diameter.
  
  4. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry.
  
  5. Rim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry. Or you can use a pre-made pie crust(I like Pillsbury refrigerated pie crust)
  
  Filling
  
  1/2 cup dark corn syrup, Karo
  
  1/2 cup light corn syrup, Karo
  
  3 eggs
  
  1 cup of sugar
  
  2 Tbs. butter, melted, Cabot Creamery
  
  1 tsp vanilla extract
  
  1 1/2 cups pecans halves
  
  Pre-heat oven to 350 F. Whisk the first five ingredients thoroughly. Pour into the pie crust. I like to place the pecan halves in a circular design.
  
  Bake on the center rack of the oven for 55 to 60 minutes. Do not overbake.
  
  TIP: Pie is done when the center reaches 200 F. Tap center surface of pie lightly; it should spring back when done. Don’t overbake.
  
  Enjoy!
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  Posted in Baking, Baking, Celebrations, Christmas, Christmas Recipes, Dessert, desserts, Easy recipes, entertaining, Food, Good Dinner Mrs Mellen, Holiday Celebrations, Pastry, Pie | Tagged Cabot Butter, Christmas dinner, Crisco, Easy recipe, Karo syrup, Pecan pie, Pillsbury Pie crust
- Bourbon Pecan Cheesecake
  
  Posted at 9:33 am by Good Dinner Mrs Mellen
  
  Nov 1st
  Southern Living Magazine is one of my favorite magazine for cooking, garden, and decorating ideas. I find their recipes easy to make, kitchen tested and delicious. I made this cheesecake for my family on Christmas and it was a huge hit.
  
  The only comment I will make is that I would make is that if you chill the praline topping overnight it become too thick to drizzle over the cheese cake and you have to warm the mixture up. I think this was omitted from the recipe since they say to put the praline topping in a heatproof bowl. I would suggest making it the day that you are serving the cheesecake and letting it cool for 1-4 hours then drizzle over cheesecake.
  
  Crust
  - 2 cups graham cracker crumbs (from 1 [13 ½-oz.] pkg. graham cracker crumbs)
  - ½ cups finely chopped pecans
  - ½ cup butter, melted
  - 3 tablespoons packed dark brown sugar
  Filling
  - 4 (8-oz.) pkg. cream cheese, softened to room temperature
  - 1 cup granulated sugar
  - ½ cup packed dark brown sugar
  - 4 large eggs, at room temperature
  - ¼ cup sour cream
  - ¼ cup (2 oz.) bourbon
  - 2 teaspoons vanilla extract
  Praline Topping
  - ¼ cup butter
  - ¼ cup packed dark brown sugar
  - ¼ cup whole milk
  - 2 tablespoons (1 oz.) bourbon
  - 1 cup toasted pecan halves
  Directions
  - Step 1
    Prepare the Crust: Preheat oven to 350°F. Lightly coat a 9-inch springform pan with cooking spray. Stir together graham cracker crumbs, pecans, butter, and brown sugar in a bowl until well blended. Press mixture into bottom and 1 ½ inches up the sides of prepared springform pan. Bake until lightly browned, about 10 minutes. (Do not turn off oven.) Transfer Crust in springform pan to a wire rack; cool completely, about 30 minutes.
  - Step 2
    Prepare the Filling: Beat cream cheese with a stand mixer fitted with a paddle attachment on low speed until smooth, about 1 minute. Add granulated and brown sugars; beat until fully combined and smooth, about 1 minute. Add eggs 2 at a time, beating until just combined, about 15 seconds, stopping to scrape down sides of bowl as needed using a rubber spatula. Add sour cream, bourbon, and vanilla. Beat until just combined, about 1 minute, stopping to scrape down sides of bowl as needed (do not over-beat).
  - Step 3
    Pour Filling into cooled Crust. Gently jiggle pan to smooth top. Place cheesecake in a plastic slow-cooker liner; place cheesecake in liner in a large roasting pan. (Or double wrap the springform pan with heavy-duty aluminum foil.) Place roasting pan in oven. Pour warm water into roasting pan to come halfway up sides of pan (do not let water get into slow-cooker liner). Bake at 350°F until cheesecake center is slightly jiggly, about 1 hour. Turn off oven; prop oven door ajar about 4 inches. Let cheesecake stand in open oven for 1 hour. Remove from oven and from slow-cooker liner. Place in refrigerator until fully chilled, at least 6 hours or up to 24 hours.
  - Step 4
    Meanwhile, prepare the Praline Topping: Cook butter and brown sugar in a saucepan over medium-high, stirring often, until melted and beginning to bubble, 3 to 5 minutes. Reduce heat to medium-low; whisk in milk and bourbon. Cook, whisking constantly, until thickened, 2 to 3 minutes. Stir in pecans. Transfer to a heatproof bowl. Cool 1 hour or up to 4 hours. Cover; chill until ready to serve, up to 24 hours.
  - Step 5
    Remove cheesecake from pan. Drizzle with Praline Topping before serving.
    
    Enjoy!
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  Posted in Baking, Cake, Christmas Recipes, Dessert, desserts, Holiday Celebrations | Tagged Bourbon, Cheesecake, Christmas Dessert, pecans, Southern Living Magazine
- Spectacular Fall Desserts
  
  Posted at 10:00 am by Good Dinner Mrs Mellen
  
  Oct 12th
  In New England, we love to celebrate the fall season. Fantastic morning with warm sunny days, jewel-tone leaves, farm roadside stands bursting with the last of summer’s bounty all signal the change in the seasons. Nature’s premier show is on display for all to enjoy. Fall baking is one of my favorite pastimes, and I especially love to make apple desserts. Going through all my posts, I realized I’m kind of obsessed with apples, cakes, pies, cupcakes, and more. When I’m creating a new cake or pie, the fall inspires me to give nature my all and go wild! Here are a few of the fall favorites that I have posted over the years.
  
  Candied Apple Fudge Bundt Cake
  
  Candied Apple Fudge Bundt Cake
  
  FANTASTIC APPLE PIE
  
  Fantastic Fall Apple Pie
  
  CANDIED APPLE CRUMB CAKE
  
  Candied Apple Crumb Cake
  
  FALL APPLE PIE
  
  FALL APPLE PIE
  
  ENJOY!
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  Posted in Apples, Autumn, Baking, Baking, Cake, Celebrations, Dessert, desserts, Easy recipes, entertaining, Food, Good Dinner Mrs Mellen, Pastry, Pie | Tagged Apple cake, Apple Pie, Cabot Butter, fall desserts, New England
- Farmer’s Market Tomato Quiche
  
  Posted at 10:00 am by Good Dinner Mrs Mellen
  
  Aug 9th
  1 9-inch uncooked deep dish pie crust, frozen then thawed, refrigerated pie crust or homemade
  
  1/2 cup parmesan cheese
  
  1 cup mozzarella cheese
  
  15-20 large basil leaves, chopped, about 1/2 cup
  
  2 cups sliced petite multi-colored heirloom tomatoes, save a few to add last
  
  6 eggs
  
  1/2 cup milk, whole milk preferred
  
  1/2 cup cream
  
  1 tablespoon garlic, minced
  
  1/2 teaspoon salt
  
  1/4 teaspoon pepper
  
  pinch of Pink Himalayan salt
  
  Preheat oven to 350 degrees.
  
  In uncooked pie crust, evenly sprinkle half (1/4 cup) parmesan cheese in the bottom. Next, add tomatoes, saving a few to place on top of the pie. Place mozzarella cheese over tomatoes then add chopped basil.
  
  Top with remaining (1/4 cup) parmesan cheese over the tomato slices. Set aside.
  
  In a mixing bowl, beat eggs, milk, cream, garlic, salt, and pepper together. Pour into the pie crust. It should cover all ingredients and fill to the top of the crust. Place remaining tomatoes on top. Sprinkle with pink Himalayan salt.
  
  Place on a cookie sheet in case of spillage. Bake at 350 degrees for 50-60 minutes or until golden brown and soft set.
  
  Let cool 5-10 minutes before serving.
  
  Enjoy!
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  Posted in Baking, Easy recipes, eggs, family vacation, Farm Fresh Produce, Food, Good Dinner Mrs Mellen, quiche, Tomato, Vegetarian | Tagged Easy recipe, farm fresh veggies, Tomato Quiche
- Lucious Nectarine and Blueberry Pie
  
  Posted at 8:08 am by Good Dinner Mrs Mellen
  
  Jun 26th
  I love to bake, and making pies is a favorite of mine. Luscious ripe seasonal fruit makes the most delectable pies. Who can resist a delicious piece of pie with vanilla ice cream, simple but oh so good! I especially love the combination of nectarine and blueberries. I made my own pie crust, and the recipe follows. But for a quick and easy pie, you can buy the refrigerated pie crust. I like the Pillsbury brand. Don’t be intimidated by a homemade pie crust; the more you practice, the better you become. If time is an issue, you can make the pie crust the day before and refrigerate overnight, then just roll out the dough the next day, add the filling, bake, and in no time, you have a wonderful homemade pie.
  
  And don’t forget an enormous scope of vanilla ice cream.
  
  Pie Crust
  
  Makes 2 crusts
  
  3 1/2 cups all-purpose flour
  
  2 sticks chilled unsalted butter, cut into 1/2 ” cubes
  
  1/4 cup vegetable shortening
  
  1 Tbsp. Plus 1 tsp. sugar
  
  1 Tbsp. salt
  
  Process flour, butter, vegetable shortening, sugar, and salt in a food processor until butter is crumbly, about 30 seconds. Transfer to a large bowl. Gradually add 3/4 cups ice water, using a folk stir mixture until dough forms a ball. Wrap in plastic wrap and refrigerate overnight.
  
  Filling
  
  6 large ripe nectarines(halved, pitted, and sliced 1/2-inch thick)
  
  1-pint blueberries washed and picked over
  
  3/4 cups sugar
  
  3 Tbsp. quick-cooking tapioca
  
  2 Tbsp. lemon juice
  
  1 tsp. finely grated lemon zest
  
  Glaze;
  
  1 egg
  
  1 Tsp. milk
  
  1 Tsp. sugar(for sprinkling)
  
  Heat oven to 425 F and adjust rack to lower to the middle position. In a large bowl, toss nectarines, blueberries, sugar, tapioca, lemon juice, and lemon zest. Set aside for 15 minutes.
  
  Divide dough into two balls, one slightly larger. On a lightly floured surface, roll the larger pastry ball into a circle about 2 inches larger than the 9-inch pie plate. Line pie plate with pastry, trim edge leaving a 1-inch overhang. Fill the pie plate with the fruit. Roll out the smaller pastry ball for the top crust. Place on top of the fruit pie. Trim pastry edge leaving an inch overhang. Fold overhang under, then bring up over the pie-plate rim, pinch to form fluted edges. Brush top with some of the egg glaze. Make a few decorative slits in the top and bake for 10 minutes. Reduce temperature to 350 and bake for 40 minutes. Then brush again with remaining egg glaze, sprinkle sugar, and bake for about 5 minutes until golden brown. Cool on a wire rack before serving.
  
  I serve with my favorite vanilla ice cream Breyers!
  
  Enjoy!
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  Posted in Baking, Pie, summertime recipes | Tagged Bryers Ice cream, Pie, summertime pies
- Chocolate Pound Cake Zoom Baking Class
  
  Posted at 7:11 am by Good Dinner Mrs Mellen
  
  May 28th
  Please join me for my first zoom baking class on June 8th at 7 pm. I will be making my Chocolate Pound Cake with Chocolate Ganache and Chocolate Dipped Strawberries. Did I say chocolate three times???
  
  Throw a Zoom baking party! Invite some friends, a little wine or tea, and we’ll bake together!
  
  All proceeds benefit the Dedham Junior Women’s Club.
  djwc.org
  
  What You’ll receive.
  - Live baking lesson
  - Recipe with my notes
  - Visual tutorials & live chat to ask any questions
  Register
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  Posted in Baking | Tagged chocolate cake, Easy recipe, zoom baking class
- Homemade Dinner Rolls
  
  Posted at 10:32 am by Good Dinner Mrs Mellen
  
  Apr 8th
  Who doesn’t love dinner rolls, fresh and hot, right out of the oven? I made these dinner rolls for Easter dinner, and my family loved them. What I love about this recipe is that it is easy and quick. Also, you can easily double the recipe and make 24 rolls.
  
  2 cups all-purpose flour, or more if needed, I use King Arthur’s flour
  
  1 envelope Fleischmann’s® RapidRise Yeast
  
  2 tablespoons sugar
  
  ½ teaspoon salt
  
  ½ cup milk
  
  ¼ cup water
  
  2 tablespoons butter, Cabot’s
  
  Combine 3/4 cup flour, undissolved yeast, sugar and salt in a large bowl. Heat milk, water and butter until very warm (120 degrees to 130 degrees F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/4 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
  
  Divide dough into 12 equal pieces; shape into balls. Place in greased 8-inch round pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
  
  Bake in preheated 375 degrees F oven for 20 minutes or until done. Remove from pan. Serve warm.
  
  Enjoy!
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  Posted in Baking, breads, Dinner Rolls, Easter Recipes, Easy recipes | Tagged Dinner Rolls, easy baking, Fleischmann's RapidRise Yeast
- Easter Chocolate Milk Chocolate Cake
  
  Posted at 9:31 am by Good Dinner Mrs Mellen
  
  Mar 29th
  Easter deserves a special cake, and I make a basic chocolate cake with chocolate fudge frosting decorated with Cadbury Mini Eggs. These delightful candied chocolate eggs are only available during the Easter Holiday.
  I eat all the mini eggs before I can decorate the cake, and I run out to search for one last bag to use on the cake.
  
  Easter Chocolate Milk Layer Cake
  
  1/4 cup unsalted butter, softened
  
  3/4 cup granulated sugar
  
  1/4 cup light vegetable oil
  
  2 large eggs, room temperature
  
  2 1/2 cup cake flour King Arthur
  
  1/4 cup dried nonfat milk
  
  1/4 cup unsweetened cocoa powder Ghirardelli Chocolate
  
  1 teaspoon kosher salt
  
  1 teaspoon baking soda
  
  1/2 teaspoon baking powder
  
  6 ounces milk chocolate, melted
  
  1 cup whole buttermilk, room temperature
  
  1 teaspoon vanilla extract
  
  1/2 teaspoon almond extract
  
  Chocolate Fudge Frosting (Recipe below)
  
  Crushed Cadbury Milk Chocolate mini eggs
  
  1. Preheat oven to 350F. Butter and flour two 9-in round cake pans.
  
  2. Using a stand mixer fitted with a paddle attachment, beat in a bowl butter, sugar, oil and eggs at medium speed until well combined about 2 minutes.
  
  3. In a medium bowl, sift together flour, dried milk, cocoa, salt, baking soda, and baking powder. Add flour mixture, alternating with buttermilk in thirds starting and ending with flour. Beat until well combined. With mixture at low speed add chocolate, vanilla and almond until chocolate is combined. Ddivid batter between prepared pans.
  
  4. Bake until tester inserted into center comes out clean, 20 to 25 minutes. Let cool in pans for 10 minutes. remove from pans, and let cook completely on wire racks. Spread Chocolate Fudge Frosting between layers, sprinkle with half crushed chocolate eggs. Place remaining cake layer on top, frost top and sides. Garnish with remaining crushed chocolate eggs.
  
  Milk Chocolate Frosting
  
  12 ounces mild chocolate, chopped
  
  1 teaspoon vanilla extract
  
  1/2 teaspoon kosher salt
  
  3/4 cup heavy whipping cream
  
  1.Combine chocolate, vanilla, and salt in medium bowl.
  
  2. In a small sauce pan heat cream over medium heat until just boiling. Pour hot cream over chocolate mixture; whisk until melted and smooth. Refrigerate for one hour.
  
  3. Beat chocolate with whisk attachment of stand mixture at medium speed for 3 minutes.
  
  Enjoy!
  
  www.gooddinnermrsmellen.com
  
  www.buzzchomp.com
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  Posted in Baking, Cake, Chocolate, Dessert, desserts, Food | Tagged Cadbury Mini Egs, chocolate cake, Easter recipe, Ghiradelli Chocolate
- Chocolate Ganache Velvet Pound Cake with Chocolate Dipped Strawberries
  
  Posted at 10:04 am by Good Dinner Mrs Mellen
  
  Feb 28th
  Pound cakes have a special place in my baking repertoire. I don’t know there is something about a pound cake that is just so perfect. I am amazed by the versatility of Pound cakes. You can make them in all different sizes, shapes, flavors; they are the chameleon of the cake world. Pound cake originated in the 1700s was made with a pound of butter, eggs, sugar, and flour; hence the name pound cake.
  
  And who doesn’t love a delicious chocolate pound cake? I love this recipe because it produces a moist, flavorful cake. Pound cakes can be dense, and sour cream adds a creamy lightness to the batter.
  
  This cake is delicious, making the basic recipe, but plain is not my style. I add a chocolate ganache and chocolate-dipped strawberries to make it extra memorable.
  
  Ingredients
  
  1 1/2 cups semisweet chocolate morsels
  
  1/2 cup butter, softened
  
  1 (16 ounce) packages light brown sugar
  
  3 large eggs
  
  2 cups all-purpose flour
  
  1 teaspoon baking soda
  
  1/2 teaspoon salt
  
  1 (8 ounce) container sour cream
  
  1 cup hot water
  
  2 teaspoons vanilla extract
  
  Chocolate Ganache
  
  Vanilla ice cream
  
  9 strawberries, washed with stems
  
  Directions
  1. Melt semisweet chocolate morsels in a microwave-safe bowl at HIGH for 30-second intervals until melted (about 1 1/2 minutes total time). Stir until smooth.
  2. Beat butter and brown sugar at medium speed with an electric mixer, beating about 5 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.
  3. Sift together flour, baking soda, and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Gradually add 1 cup hot water in a slow, steady stream, beating at low speed just until blended. Stir in vanilla. Use immediately, following directions for desired cake.
  4. Spoon batter evenly into a greased and floured 10-inch tube pan. Bake at 350° for 55 to 65 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan, and let cool completely on wire rack.
  5. Sift powdered sugar over the top of the cake.
  6. Dip small spoonfuls of warm ganache over the cake.
  7. Decorate with chocolate-dipped strawberries
  Ganache
    1 (12-ounce) package semisweet chocolate morsels
  1/2 cup whipping cream
  3 tablespoons butter
  
  1. Microwave chocolate morsels and whipping cream in a 2-quart glass bowl at medium 2 1/2 to
            3 minutes or until melted. Whisk until smooth then whisk in butter. Let stand 30 minutes. Beat
  at medium speed with electric mixture for 3 to 4 minutes. Dip strawberries in chocolate
           Ganache. Place on wax paper and chill.
  
  Enjoy!
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  Posted in Baking, Baking, Cake, Chocolate, Food, Good Dinner Mrs Mellen | Tagged chocolate dipped strawberries, chocolate ganache, chocolate pound cake
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