Fruit tarts always look so fresh, inviting, and totally mouth watering.  Every time I spot one in the bakery section, my mouth begins to water.

I was checking out Barbara Rolek’s post, and guess what….?  She posted her recipe for this dessert, which inspired me to finally try making it myself.

I made some minor changes to the original recipe, to accommodate my personal taste.

If you prefer your fruit in a daiquiri, or a smoothie, check out these posts.

I did not have the special tart pan she was referring to, so I used my favorite pie pan, and it worked out fine for me.

I used my mixer to mix all the ingredients, but it also can be done in a food processor.

Crust Ingredients:

• 1/2 cup nuts, ground fine (I used almonds).
• 1/2 cup granulated sugar
• 1 1/2 cup all-purpose flour
• 1/2  cup butter, melted

Crust Directions:

1. In a large mixer bowl add nuts, sugar and flour.
2. Mix just enough to blend all together.
3. Add melted butter and mix for 1 minute, to incorporate the liquids with the dry mixture.  This will form wet crumbs.
4. Pack down this mixture into the bottom and sides of  your ungreased tart baking pan (or pie pan).
5. Place the pan on a baking sheet.
6. Bake in a preheated over at 350 degrees F, for 15-20 minutes.  I baked it for 20 minutes.  You need to watch carefully, to make sure the crust stays light in color, since the nuts in the mixture will tend to brown easily.

7.  Remove from the oven, leave it in the pan to cool completely.

8.  While the crust is cooling, prepare the filling, and get the fruits ready.

Filling Ingredients:

• 8 oz. cream cheese, softened
• 1/4 tsp. coconut extract
• 1 cup confectioner’s sugar
• 8 0z. whipped topping, thawed ( I used Kraft Cool Whip – shown above)

Directions for filling:

1. In a medium bowl, place the cream cheese, coconut extract, and powder (confectioner’s sugar), and mix for 30 seconds to incorporate all ingredients.
2. Fold in thawed whipped cream.
3. Keep refrigerated until ready to use.
4. Once the tart crust has cooled, fill it with filling.
5. Smooth the top with the back of a spoon.
6. Keep it refrigerated for 2 hours, to let it set.

Fruit Topping:

• You may use any fruits you like.  (I used 13 blackberries, 12 strawberries, 6 raspberries (from my garden), 12 green grapes, 1 kiwi, and a 2 clementine sections, for a splash of color).
• 4 Tbs. apricot preserves
• 1 tsp. water
• 2 tsp. clear gelatin powder (Knox).  These are my modifications to the original recipe, since I used similar coating for the strawberries on my Cheesecake recipe.

Directions for Fruit Topping:

1. Wash the fruit, and pat dry.
2. Cut the kiwi to slices, or your favorite shape.
3. Cut the strawberries in half, or use whole ones if you wish.
4. I played with my fruit design on a dinner plate, until I came up with a final version to use on the tart.  This also makes it easier to decorate the tart, since you know how many fruit pieces you will need.
5. Set the fruits aside.
6. Dissolve the gelatin in water, add to the preserves.
7. Place it in a small saucepan, and heat until melted.
8. Cool slightly, until just warm, and easy to handle.
9. Dip the fruits, one by one, into this mixture to coat, and arrange on the top of the tart filling.  You may also arrange the fruit on the tart, then brush on the glaze mixture, using a pastry brush (less messy).
10. Repeat the process until all your fruits are used up, and the design is complete.

Doesn’t this tart look almost “too pretty” to eat??

Oh, I can’t wait to have a slice!

Keep it refrigerated until ready to serve.

Let it stand at room temperature for 10 minutes before serving, for easier cutting.

Enjoy!

TIP: Fruits can be expensive, but you don’t really use that many.  I had plenty left over to use in my breakfast cereal,

making smoothies, adding to my yogurt, or just to have it as a healthy snack.  Also, if want to save money, you

may buy fruits in season, like blueberries and strawberries, rather than blackberries and raspberries, which are

always kind of expensive, in comparison to other fruits.

The crust is quite firm, so you need a good knife to slice through it.

Several members of my family love cheesecake, so I am experimenting with different recipes.

In the US, most of the cheesecakes are made with cream cheese, but Europeans make most of their cheesecakes with fresh farmer’s cheese.

At some point I will try my mom’s cheesecake recipe, just to go back in time with wonderful memories of her superior baking skills.

Today I will share a recipe for a Creamy Cheesecake, topped with fresh strawberries.  Quite decadent!

My  strawberry crop was quite plentiful this year, hence a perfect time to revisit this recipe once again.

Crust Ingredients:

• 2 cups finely crushed Vanilla Wafers, or any other kind if tea cookies
• 1/4 cup butter
• 1/4 tsp ground cinnamon
• 1/4 tsp ground allspice

Crust Directions:

1. Melt butter in a small saucepan over low heat.
2. Stir in crushed cookies and spices.
3. Grease a 9 inch spring form pan, and press the cookie crumb mixture evenly over the bottom of the pan.
4. Set to chill.

Cheese Filling Ingredients:

• 2  1/2 lb cream cheese (5 – 8 oz packages), softened
• 1/2 cup sour cream
• 1 1/3 cup granulated sugar
• 3 eggs, separated
• 3 Tbs all-purpose white flour
• 1 tsp Vanilla extract (sometimes I use Rum extract)
• 1 Tbs lemon zest (grated from one fresh lemon)
• 1 1/2 tsp lemon juice (from the same lemon)

Filling Directions:

1. In a large bowl, beat the cream cheese and 1 cup sugar, on medium speed for 2 minutes.
2. Add flour, and beat until combined.
3. Beat the egg yolks and 1/3 cup of sugar, until fluffy and light yellow color.
4. Add egg yolks to cheese mixture.
5. Mix in  sour cream, vanilla extract, lemon zest, and lemon juice, and incorporate well into the mixture.
6. Set aside.
7. In a separate bowl, beat the egg whites, until soft peaks form.
8. Fold egg white mixture into the cheese filling.
9. Spoon filling onto the prepared cookie crumb crust.
10. Preheat oven to 325 degrees F (165C).
11. Bake for 1 hour and 15 minutes.
12. Turn off the oven.
13. Leave the oven door ajar.
14. Leave the cheesecake in the oven for another hour to cool off slowly.
15. Remove from the oven.
16. Run a knife around the sides of the pan and the cheesecake to loosen it slightly.  Leave in the springform pan until totally cooled off.
17. Loosen the sides of the springform pan, and remove the cheesecake onto a serving platter.

Ingredients for Topping:

• Fresh strawberries ( 2 pints), hulled and sliced lengthwise.  Save one whole strawberry for center decoration.
• 2 Tbs red current jelly
• 1 tsp unflavored gelatin (Knox)

Directions for Topping:

1. Arrange strawberry slices, pointed ends outwards, around edge of the cheesecake.
2. Repeat with more circles, overlapping layers slightly.
3. Place the whole strawberry in the middle of the last layer of strawberries.
4. Place 2 Tbs of red current jelly in a saucepan, add 1 tsp unflavored gelatin, and heat until melted.
5. Using a pastry brush, brush the jelly mixture over the strawberries.
6. Cover gently with foil and refrigerate until ready to serve.

Enjoy this decadent tasting cheesecake.

TIP: A friend shared her secret of preventing her cheesecake from cracking on the top. She places a shallow pan filled with some water, in the oven, then sets a grate in the pan, so the water is below the grate, then places the cheesecake pan on the grate, for the duration of baking time.  The moisture created by the water in the pan, prevents the cracking of the cheesecake.

This summer has been so hot, and the thought of using the oven is just not very appealing, except for special occasions, of course.  However, what do you do when your oven is out of commission, yet you still want to make that special cake.  Well… if there is a will there is a way…so here comes my own creation of an ice cream cake.

Last year I made an Atkins diet chocolate cake for this birthday boy, so this time I decided to put together a little bit of this and a little bit of that, and came up with this Super Chocolate Ice Cream Cake with Double-Stuffed Oreo, topped off with Rich Chocolate Ganache.

I love the rich and satiny creaminess of ganache.  Absolutely heavenly!

It would have been even more decadent, had I flavored it with liqueur, but it did not seem suitable for an office party.

If you love ice cream, chocolate, and Double Stuffed Oreo cookies, this cake will hit the spot for you.

Ingredients:

• 2 boxes of Double-Stuffed Oreo cookies
• 4 oz Philadelphia Cream Cheese (softened)
• 1 cup Powdered Sugar
• 1/2 gallon of Chocolate Ice Cream (I used Breyers Triple Chocolate – Milk, White, Dark)
• 1/2 gallon of Vanilla/ Chocolate Chunks Ice Cream
• 1 cup of Heavy Cream
• 1 Hershey Dark Chocolate Bar(4 oz)
• 1 Ghirardelli Dark Chocolate Bar (3.4 oz)
• 1 Tbs of Rum, or Grand Marnier liqueur (optional)

Directions for Oreo cake layer:

1. Place the cookies in a Food Processor and pulse/mix until all creamed up
2. Add sugar and cream cheese
3. Mix until well blended into smooth paste
4. Line a 9 inch spring form with a strip of parchment paper, wide enough to extent at least an inch over the top edge of the pan.  For easier fit, grease lightly the sides of the pan so the paper sticks to it. I needed to strips.
5. Spoon the Oreo paste into the pan, and evenly press onto the bottom of the pan, and if you wish, you can extend it about an inch up the side.
6. Set aside.
7. Place 1/2 of second box of Double-Stuffed Oreo cookies, into a plastic zip lock bag, and using a rolling pin, crush the cookies to coarse chunks.
8. Set aside.

Directions for Ice Cream filling:

1. Remove the Triple Chocolate ice cream from the freezer, scoop it out into a bowl, and keep at room temperature for few minutes, until it starts to soften slightly (not too long, so it does not get runny).
2. Scoop the ice cream evenly onto the Oreo “crust”.
3. Smooth the top to with a spoon, dipping it often into a cup of hot water.
4. Place it in the freezer for about 15 minutes to harden slightly.
5. Remove the Vanilla/Chocolate Chunks ice cream from the freezer and scoop into a bowl.
6. Set aside.
7. Remove the cake from the freezer.
8. Sprinkle the crushed Oreo cookies over the Chocolate ice cream layer.
9. Even it out.
10. Scoop the Vanilla/Chocolate Chunks ice cream over the crushed cookies.
11. Using a spoon dipped in hot water, smooth the top of this ice cream layer.
12. Select 12 Oreo cookies, and spacing them evenly (like the hours on the clock), push them halfway into the vanilla ice cream layer.
13. Cover and place it in the freezer to chill thoroughly (at least an hour).

Chocolate Ganache

Preparation and Application:

1. About 10 minutes before taking the cake out of the freezer, start preparing the ganache.
2. Crash the two chocolate bars into small chunks in a mixing bowl.
3. Set aside.
4. Pour 1 cup of the heavy cream into a sauce pan, and bring it to low boil.
5. You must keep an eye on the cream, because it can spill over very quickly once it starts boiling.
6. Remove from heat.
7. Pour hot cream over the crushed chocolate, and mix with a spoon until all melted and a smooth paste has formed.
8. You can add your favorite liqueur flavoring here, if you wish, and mix it in well.
9. Once the Ganache is cooled to room temperature, you are ready to apply it to the cake.
10. Remove the ice cream cake from the freezer.
11. Place it on a plate, or a larger round pan (pizza pan which will be able to fit into your freezer later on)
12. Loosen the spring and remove the sides of the pan.
13. Loosen the cake away from the top edge of the parchment paper.
14. Pour slowly the cooled Ganache over the top of the cake, starting from the middle, so it spreads evenly into all directions of the cake.  It will start to solidify quickly, on top of the cold ice cream.
15. Remove the parchment paper from the sides, and pour some more of the Ganache at the edge of the cake, so it runs down the sides, at even intervals.
16. You need to watch your cake, so it does not start to melt.
17. Decorate the middle of the cake with Oreos, if you wish.
18. Place it in the freezer for about 1/2 hour.
19. Remove the cake from the freezer.
20. Gently loosen the bottom of the cake pan, and remove it (so you do not scratch it while cutting the cake).
21. Place the cake on a plate.
22. Cover the cake with foil paper, and return it back to the freezer for several hours, or over night.
23. Before serving, remove from the freezer for at least 15 minutes.

TIP:  For easy cutting to serving portions, dip your knife in a glass of hot water, as often as needed.

Jello desserts are great any time, but I love them that much more during the summer months.

Then again, whipping up a jello dessert mixed with cream cheese and fruit, how can you beat that?

The recipe I am about to share with you is also very quick and simple to prepare, and it makes a very refreshing dessert for your family barbecue, or a dish to pass at a neighborhood get together.  I made this jello mold for numerous occasions, and I never had to worry about storing any leftovers…..it’s yummy!

Ingredients:

• 2 boxes  (3 oz each) of Strawberry Jello
• 1 cup hot water
• 1 large box frozen strawberries (12-16 oz)
• 2 cups crushed pineapple , drained ( 2 – 20 oz. cans)
• 1 small sour cream ( 8oz)
• 1 package cream cheese ( 8oz)

Directions:

1. Dissolve jello in hot water.
2. Drain the strawberries, and mix into jello.
3. Cool until partially set (the frozen strawberries will cool the jello very quickly).
4. Mix in the crushed pineapple.
5. In a separate bowl, mix the cream cheese with the sour cream, to a smooth paste.
6. Add to the jello mixture, fold in well.
7. Place in a serving bowl.
8. Cover.
9. Refrigerate until well set (couple of hours or overnight).

Enjoy!

Here we are again, planning another Super Bowl party, and searching for party food ideas.

Well, since you are reading this post, you’re already in the right place.  There is no better place than grandma’s kitchen, Suburbangrandma, that is!

All the recipes I post are either prepared by me personally, or I have sampled them elsewhere, loved them, and posted them for you to enjoy.

This time I decided to post a very simple recipe, but quite presentable, and very well liked by my family, for years .

These are open face sandwiches, canapes, also know to my family as “kanapky”.

Ingredients:

• 8 oz cream cheese, softened
• 2 Tbs butter, softened
• 1 Tbs Good Seasons Italian Dressing mix
• 2 large loves of rye bread (40 slices)
• 3 tomatoes,  sliced thin
• 4 pickles, sliced thin
• 6 eggs, boiled and sliced thin (use an egg slicer, for best results)
• 1 Lbs of ham, cooked, smoked, or your your choice – sliced on a thinner side as well
• 20 slices of American cheese, white or yellow
• Chives or scallions, chopped (to sprinkle on top for a fresh look, and to enhance the aroma)

Directions:

1. Mix the cream cheese, butter and salad dressing mix.
2. Set aside.
3. Remove the smaller end from the loaf of bread, if you are using bakery loaf.  If you are using a prepackaged bread without the ends, then you are all set.
4. Cut the cheese slices in half diagonally (forming triangles)
5. Fold each slice of ham in half, or cut in half it you plan to use only that much on each sandwich.
6. Get ready all the sliced ingredients: eggs, tomatoes, pickles.
7. Spread the cheese/butter mixture on each piece of rye bread (rather sparingly)
8. Place a piece of ham on top of the spread
9. Place a piece of cheese on top of ham
10. Arrange nicely a slice of pickle, slice of an egg, and slice of a tomato on top of the cheese slice.
11. Sprinkle lightly with chopped chives or scallions.

If you are looking for additional ideas, and recipes, you may check these out:

• Jalapeño Corn Dip
  

• Buffalo Chicken Wing Dip

• 7 Layer Guacamole Dip

• Swedish Meatballs

• Texas Caviar

• Mrs. Z’s Deviled Eggs

• Caramel Apple Dip

• Honey-Apple Brie Bites

• Turkey Taco Ring
  

Here is another melt-in-your mouth recipe for your enjoyment.  I chose this one as a finally for this year’s recipes mentioned in my preview of Christmas cookie post.

I am getting myself so hungry for sweets, sitting here today and writing up these recipes and salivating over all the pictures of cookies.    Hopefully you find them enticing enough to make them, and share your comments with all of us in the blog land.

Meanwhile, here is a recipe for Ginger Chocolate Truffles.

This recipe makes about 40 pieces.

Ingredients:

• 8 oz cream cheese (one package), softened
• 4 cups powdered sugar, sifted
• 1 tsp ground ginger
• 5 oz unsweetened chocolate, melted and cooled (1.5 min in the microwave, stirring once halfway through)
• 1 cup toasted, ground almonds (for coating)
• Chocolate sprinkles (optional for coating)
• Cocoa powder (optional for coating)

Directions:

1. Add cream cheese into a large mixing bowl, and mix with an electric mixer until smooth.
2. Mix powdered sugar with ginger.
3. Gradually add to cream cheese and mix well.
4. Add melted chocolate, and mix until combined.
5. Cover and chill for at least an hour or overnight.
6. Shape the chilled mixture into 1-inch balls.
7. Roll in almonds, or any other of your favorite coatings.
8. Store in an airtight container in the fridge, for up to 2 weeks (if you can keep away from them for that long..).

Tip: My favorite coating is the cocoa powder. These truffles tend to get quite soft is kept out of fridge for a long time.  For best results, please store in the fridge, in an airtight container.

Some people love to entertain and try new recipes.  My daughter is one of those people.  She and her family are surrounded by the best neighbors in the world….really, I am not kidding.  They all get along so well, and there is always some sort of a party going on.  They all have such great ideas for parties, which brings up all sorts of new recipes to taste and to experiment with.  I also benefit from these events, as I volunteer to babysit my granddaughter,  and sample these wonderful foods.

Today I will share a recipe for a really scrumptious Jalapeno Corn Dip, which I love just as much as the popular Buffalo Chicken Wing Dip,  I posted previously.  I bet you will love it as well, and everyone will ask you for the recipe!!!.  All you have to do is to tell them to visit my site, and spare yourself the trouble of writing it out…..thanks.

Ingredients:

• 16 oz. frozen white shoe peg corn, thawed
• 4 oz. sweet butter (1 stick)
• 16 oz. low fat cream cheese (2, 8 oz. packages)
• 6 oz. Jalapeno Pepper slices, chopped (or more for extra spicy)
• Salt and Cayenne Pepper, to taste

Directions:

1. Melt the butter in a pan on a stove top.
2. Add corn, and mix well.
3. Add cream cheese to mixture, and stir until melted and creamy.
4. Season to taste with salt and cayenne pepper.
5. Serve with Tortilla chips, or corn scoops.

TIP: This dip is best served warm, and a small, 1-2 qt.  crock pot,  is very handy to keep it warm.

This cute, compact  crock pot is also a great gift idea for the party lover on your list.

With the upcoming holidays like St. Nicholas Day,  Hanukkah, Christmas, and New Year, there will be lots of parties to attend, and lots of party foods to prepare and sample.  I will contribute by posting some of my favorite recipes for these occasions.

At our latest family gathering at Thanksgiving, I prepared this fairly light caramel dip, and it was my daughter-in-law’s favorite dip.  I was so delighted, and decided to post it here for you to try and to enjoy.   It requires very few ingredients, and it is much lighter in flavor and texture, than the store bought caramel dip.  This recipe makes 2 cups of dip.

Ingredients:

1. 8 oz.  cream cheese, softened
2. ¼ cup honey
3. 2 tsp. cinnamon
4. A pinch of ground cloves (optional)
5. ½  cup Caramel Ice Cream Topping
6. 2 red apples, cored and cut into thin wedges, or chunks
7. 1 green apple, cored and cut into thin wedges, or chunks

Directions:

1. In a medium bowl, combine cream cheese, honey, caramel topping, and 1 1/2 tsp. of cinnamon.
2. Beat until smooth.
3. Chill in the refrigerator.
4. Transfer into a serving bowl, sprinkle with ½ tsp. of cinnamon.
5. Place the bowl of dip on a platter, and arrange apple pieces around it.

Tip.   We found out that a very generous dipping with an apple chunk, tastes much better than just a light dipping.

Spear the apple piece with a toothpick, and submerge it in the dip…..yummy!!!!

I added a pinch (tip of 1/8  tsp. ) of ground cloves, to enhance the flavor and complement the cinnamon aroma.

If you like to host parties, and include cheese spreads as part of your menu, you will definitely want to add the Pesto Sun-Dried Tomato Cheese Spread to your recipe collection.

My daughter shared this recipe with me, and it always is a great hit at our parties.
If you are lucky enough to have any leftover, you may store it in an airtight container for several days, and it tastes great on toasted bagels for breakfast.

Ingredients:

• 3 packages (8 oz) cream cheese, softened (I usually use 1/3 less fat)
• ½ cup grated Parmesan cheese
• 3 cloves garlic, finely chopped (I use my garlic chopper)
• 1 container (7 oz) refrigerated basil pesto
• 1 jar (8 oz) oil-packed sun-dried tomatoes, well drained and minced
• Baguette slices, or crackers

Directions:

1. Mix cream cheese, Parmesan cheese, and garlic in a bowl until well blended.  Divide into thirds.
2. Line a 5 cup mold or loaf pan with plastic wrap or non-stick foil (I think the non-stick foil works best), taking care to smooth it out for the nicest design impression.
3. Spoon 1/3 of the cheese mixture in bottom of mold
4. Smooth top with spatula.
5. Spoon the tomatoes evenly over cheese layer.
6. Spoon the second 1/3 of the cheese mixture over tomato layer
7. Smooth top with spatula.
8. Spoon the pesto evenly over cheese layer.
9. Spoon the remaining cheese mixture over pesto
10. Smooth top with spatula.
11. Cover and refrigerate overnight.

When ready to serve, turn the mold upside down onto a serving platter.  Remove foil or plastic wrap.  Serve with baguette slices, or crackers.