Can someone go to the Betty Crocker website and get 2 recipes for me?

White Chocolate Cheesecake

Facebook

Del.ic.ious

StumbleUpon

Digg

Reddit

Go on, you deserve it! Reward yourself with a cool slice of cheesecake featuring the rich, creamy taste of white chocolate.

Prep Time: 30 min

Total Time: 10 hours 13 min

Makes: 16 servings

Sign In to Rate

(46)

Member Reviews (7)

Not what you're looking for? Try another search:

1 1/2 cups graham cracker crumbs (20 squares)

1/4 cup finely chopped pecans, toasted

2 tablespoons sugar

1/3 cup butter or margarine, melted

1 cup white baking chips

3/4 cup sugar

2 tablespoons Gold Medal® all-purpose flour

2 packages (8 ounces each) cream cheese, softened

2 egg yolks

2 eggs

1/2 cup sour cream

2 cups cut-up fruit or berries

1. Move oven rack to lowest position. Heat oven to 400°F. Lightly grease bottom and side of springform pan, 8x3 inches; remove bottom.

2. Mix cracker crumbs, pecans, 2 tablespoons sugar and the butter. Press about 3/4 cup of the crumb mixture evenly on bottom of pan. Place on cookie sheet.

3. Bake 6 to 8 minutes or until golden brown; cool.

4. Assemble bottom and side of pan; secure side. Press remaining crumb mixture 2 inches up side of pan. Cut 11-inch circle of heavy-duty aluminum foil. Place pan on foil circle; press foil up side of pan to prevent dripping in oven during baking.

5. Place white baking chips in 2-cup heatproof glass measure. Place measure in 1 1/2-quart saucepan. Add water to saucepan until 2 inches deep. Heat over low heat, stirring frequently, until chips are melted. Remove measure from saucepan.

6. Increase oven temperature to 475ºF.

7. Beat melted chips, 3/4 cup sugar and the flour in large bowl with electric mixer on medium speed until blended. Beat in cream cheese and egg yolks until smooth. Continue beating, adding the eggs one at a time, then the sour cream until blended. Pour batter carefully into crust. Cover pan with aluminum foil.

8. Bake 20 minutes; remove foil. Reduce oven temperature to 300°F. Bake 1 hour. (If cheesecake browns too quickly, cover loosely with aluminum foil during last 30 minutes of baking.)

9. Turn off oven and leave cheesecake in oven 15 minutes. Cool on wire rack 15 minutes. Run metal spatula along side of cheesecake to loosen before and after refrigerating. Cover tightly and refrigerate at least 8 hours, but no longer than 5 days. Run metal spatula along side of cheesecake to loosen; remove side of pan. Place cheesecake on serving plate. Top with fruit. Immediately refrigerate any remaining cheesecake after serving.

Decadent Pecan Pie

Facebook

Del.ic.ious

StumbleUpon

Digg

Reddit

Make this traditional holiday pie anytime with this easy recipe. It’s sweet, crunchy pecans in a light flaky crust just like you remember.

Prep Time: 20 min

Total Time: 3 hours 55 min

Makes: 8 servings

Sign In to Rate

(42)

Member Reviews (8)

Not what you're looking for? Try another search:

Pastry

1 cup Gold Medal® all-purpose flour

1/2 teaspoon salt

1/3 cup plus 1 tablespoon shortening

2 to 3 tablespoons cold water

Filling

2/3 cup sugar

1/3 cup butter or margarine, melted

1 cup corn syrup

1/2 teaspoon salt

3 eggs

1 cup pecan halves or broken pecans

1. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).

2. Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

3. Heat oven to 375°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; press with times of fork or flute if desired.

4. In another medium bowl, beat all filling ingredients except pecans with wire whisk or hand beater until well blended. Stir in pecans. Pour into pastry-lined pie plate.

5. Cover edge of pastry with 2- to 3-inch-wide strip of foil to prevent excessive browning. Bake 40 to 50 minutes or until center is set, removing foil for last 15 minutes of baking. Refrigerate at least 2 hours until chilled before serving. Store in refrigerator.

it relatively is an easy golden cake- particularly a huge layer cake aspects: 2 3/4 cups flour 2 a million/2 teaspoons baking powder 3/4 teaspoon salt 2 sticks (8 oz.) unsalted butter, at room temperature 2 cups sugar 5 super eggs a million a million/2 teaspoons organic vanilla extract a million a million/3 cups total milk Vanilla Frosting Get forward save wrapped unfrosted cake layers at room temperature for as much as two days. instructions: a million.Preheat the oven to 350°. Grease and flour 2 9-inch around cake pans. In a medium bowl, whisk jointly the flour, baking powder and salt. 2.In a huge bowl, making use of a mixer, beat the butter and sugar on medium velocity until eventually gentle and fluffy, 2 to 3 minutes. Scrape down the bowl. upload the eggs, one after the other, beating nicely after each and every addition. Beat interior the vanilla. With the mixer on low velocity, alternately upload the dry aspects and milk in 3 aspects, mixing until eventually purely integrated. 3.Divide the batter between the arranged pans and delicate the tops. Bake until eventually a toothpick inserted interior the middle of each and every cake comes out clean, 35 to 40 minutes. pass the pans to a rack and enable cool for 10 minutes. Run a knife around the pans to launch the brownies and invert; enable cool thoroughly. 4.Slice the brownies into 2 layers each and every. Stack and frost with a vanilla frosting.

White choc. cheesecake

1 1/2 cups graham cracker crumbs (20 squares)

1/4 cup finely chopped pecans, toasted

2 tablespoons sugar

1/3 cup butter or margarine, melted

1 cup white baking chips

3/4 cup sugar

2 tablespoons Gold Medal® all-purpose flour

2 packages (8 ounces each) cream cheese, softened

2 egg yolks

2 eggs

1/2 cup sour cream

2 cups cut-up fruit or berries

1. Move oven rack to lowest position. Heat oven to 400°F. Lightly grease bottom and side of springform pan, 8x3 inches; remove bottom.

2. Mix cracker crumbs, pecans, 2 tablespoons sugar and the butter. Press about 3/4 cup of the crumb mixture evenly on bottom of pan. Place on cookie sheet.

3. Bake 6 to 8 minutes or until golden brown; cool.

4. Assemble bottom and side of pan; secure side. Press remaining crumb mixture 2 inches up side of pan. Cut 11-inch circle of heavy-duty aluminum foil. Place pan on foil circle; press foil up side of pan to prevent dripping in oven during baking.

5. Place white baking chips in 2-cup heatproof glass measure. Place measure in 1 1/2-quart saucepan. Add water to saucepan until 2 inches deep. Heat over low heat, stirring frequently, until chips are melted. Remove measure from saucepan.

6. Increase oven temperature to 475ºF.

7. Beat melted chips, 3/4 cup sugar and the flour in large bowl with electric mixer on medium speed until blended. Beat in cream cheese and egg yolks until smooth. Continue beating, adding the eggs one at a time, then the sour cream until blended. Pour batter carefully into crust. Cover pan with aluminum foil.

8. Bake 20 minutes; remove foil. Reduce oven temperature to 300°F. Bake 1 hour. (If cheesecake browns too quickly, cover loosely with aluminum foil during last 30 minutes of baking.)

9. Turn off oven and leave cheesecake in oven 15 minutes. Cool on wire rack 15 minutes. Run metal spatula along side of cheesecake to loosen before and after refrigerating. Cover tightly and refrigerate at least 8 hours, but no longer than 5 days. Run metal spatula along side of cheesecake to loosen; remove side of pan. Place cheesecake on serving plate. Top with fruit. Immediately refrigerate any remaining cheesecake after serving.

WHITE CHOCOLATE CHEESECAKE!!

1 1/2 cups graham cracker crumbs (20 squares)

1/4 cup finely chopped pecans, toasted

2 tablespoons sugar

1/3 cup butter or margarine, melted

1 cup white baking chips

3/4 cup sugar

2 tablespoons Gold Medal® all-purpose flour

2 packages (8 ounces each) cream cheese, softened

2 egg yolks

2 eggs

1/2 cup sour cream

2 cups cut-up fruit or berries

1. Move oven rack to lowest position. Heat oven to 400°F. Lightly grease bottom and side of springform pan, 8x3 inches; remove bottom.

2. Mix cracker crumbs, pecans, 2 tablespoons sugar and the butter. Press about 3/4 cup of the crumb mixture evenly on bottom of pan. Place on cookie sheet.

3. Bake 6 to 8 minutes or until golden brown; cool.

4. Assemble bottom and side of pan; secure side. Press remaining crumb mixture 2 inches up side of pan. Cut 11-inch circle of heavy-duty aluminum foil. Place pan on foil circle; press foil up side of pan to prevent dripping in oven during baking.

5. Place white baking chips in 2-cup heatproof glass measure. Place measure in 1 1/2-quart saucepan. Add water to saucepan until 2 inches deep. Heat over low heat, stirring frequently, until chips are melted. Remove measure from saucepan.

6. Increase oven temperature to 475ºF.

7. Beat melted chips, 3/4 cup sugar and the flour in large bowl with electric mixer on medium speed until blended. Beat in cream cheese and egg yolks until smooth. Continue beating, adding the eggs one at a time, then the sour cream until blended. Pour batter carefully into crust. Cover pan with aluminum foil.

8. Bake 20 minutes; remove foil. Reduce oven temperature to 300°F. Bake 1 hour. (If cheesecake browns too quickly, cover loosely with aluminum foil during last 30 minutes of baking.)

9. Turn off oven and leave cheesecake in oven 15 minutes. Cool on wire rack 15 minutes. Run metal spatula along side of cheesecake to loosen before and after refrigerating. Cover tightly and refrigerate at least 8 hours, but no longer than 5 days. Run metal spatula along side of cheesecake to loosen; remove side of pan. Place cheesecake on serving plate. Top with fruit. Immediately refrigerate any remaining cheesecake after serving.

Make the Most of This Recipe

Special Touch

Make your dessert a star with carambola! The unusual star-shaped carambola fruit makes an excellent garnish for this dessert. Simply wash and slice carambola, pat it dry and let your stars shine!

How-To

Toasting brings out the flavor of the pecans. To toast nuts, sprinkle them in an ungreased heavy skillet. Cook over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.

Nutrition Information:

1 Serving: Calories 355 (Calories from Fat 215 ); Total Fat 24 g (Saturated Fat 13 g); Cholesterol 100 mg; Sodium 180 mg; Total Carbohydrate 31 g (Dietary Fiber 1 g); Protein 5 g Percent Daily Value*: Vitamin A 14 %; Vitamin C 4 %; Calcium 6 %; Iron 4 % Exchanges:

*Percent Daily Values are based on a 2,000 calorie diet.

Decadent Pecan Pie

Print [Email] [Add Recipe to Grocery List] [Add Recipe to Recipe Box]

Facebook Facebook

Del.ic.ious Del.ic.ious

StumbleUpon StumbleUpon

Digg Digg

Digg Reddit

Decadent Pecan Pie

Make this traditional holiday pie anytime with this easy recipe. It’s sweet, crunchy pecans in a light flaky crust just like you remember.

Prep Time: 20 min

Total Time: 3 hours 55 min

Makes: 8 servings

Sign In to Rate

full spoonfull spoonfull spoonfull spoonhalf spoon

(42)

Member Reviews (8)

Not what you're looking for? Try another search:

Search

Pastry

1 cup Gold Medal® all-purpose flour

1/2 teaspoon salt

1/3 cup plus 1 tablespoon shortening

2 to 3 tablespoons cold water

Filling

2/3 cup sugar

1/3 cup butter or margarine, melted

1 cup corn syrup

1/2 teaspoon salt

3 eggs

1 cup pecan halves or broken pecans

1. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).

2. Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

3. Heat oven to 375°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; press with times of fork or flute i

White Chocolate Cheesecake

Go on, you deserve it! Reward yourself with a cool slice of cheesecake featuring the rich, creamy taste of white chocolate.

Prep Time: 30 min

Total Time: 10 hours 13 min

Makes: 16 servings

1 1/2 cups graham cracker crumbs (20 squares)

1/4 cup finely chopped pecans, toasted

2 tablespoons sugar

1/3 cup butter or margarine, melted

1 cup white baking chips

3/4 cup sugar

2 tablespoons Gold Medal® all-purpose flour

2 packages (8 ounces each) cream cheese, softened

2 egg yolks

2 eggs

1/2 cup sour cream

2 cups cut-up fruit or berries

1. Move oven rack to lowest position. Heat oven to 400°F. Lightly grease bottom and side of springform pan, 8x3 inches; remove bottom.

2. Mix cracker crumbs, pecans, 2 tablespoons sugar and the butter. Press about 3/4 cup of the crumb mixture evenly on bottom of pan. Place on cookie sheet.

3. Bake 6 to 8 minutes or until golden brown; cool.

4. Assemble bottom and side of pan; secure side. Press remaining crumb mixture 2 inches up side of pan. Cut 11-inch circle of heavy-duty aluminum foil. Place pan on foil circle; press foil up side of pan to prevent dripping in oven during baking.

5. Place white baking chips in 2-cup heatproof glass measure. Place measure in 1 1/2-quart saucepan. Add water to saucepan until 2 inches deep. Heat over low heat, stirring frequently, until chips are melted. Remove measure from saucepan.

6. Increase oven temperature to 475ºF.

7. Beat melted chips, 3/4 cup sugar and the flour in large bowl with electric mixer on medium speed until blended. Beat in cream cheese and egg yolks until smooth. Continue beating, adding the eggs one at a time, then the sour cream until blended. Pour batter carefully into crust. Cover pan with aluminum foil.

8. Bake 20 minutes; remove foil. Reduce oven temperature to 300°F. Bake 1 hour. (If cheesecake browns too quickly, cover loosely with aluminum foil during last 30 minutes of baking.)

9. Turn off oven and leave cheesecake in oven 15 minutes. Cool on wire rack 15 minutes. Run metal spatula along side of cheesecake to loosen before and after refrigerating. Cover tightly and refrigerate at least 8 hours, but no longer than 5 days. Run metal spatula along side of cheesecake to loosen; remove side of pan. Place cheesecake on serving plate. Top with fruit. Immediately refrigerate any remaining cheesecake after serving.

Decadent Pecan Pie

Prep Time: 20 min

Total Time: 3 hours 55 min

Makes: 8 servings

Pastry

1 cup Gold Medal® all-purpose flour

1/2 teaspoon salt

1/3 cup plus 1 tablespoon shortening

2 to 3 tablespoons cold water

Filling

2/3 cup sugar

1/3 cup butter or margarine, melted

1 cup corn syrup

1/2 teaspoon salt

3 eggs

1 cup pecan halves or broken pecans

1. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).

2. Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

3. Heat oven to 375°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; press with times of fork or flute if desired.

4. In another medium bowl, beat all filling ingredients except pecans with wire whisk or hand beater until well blended. Stir in pecans. Pour into pastry-lined pie plate.

5. Cover edge of pastry with 2- to 3-inch-wide strip of foil to prevent excessive browning. Bake 40 to 50 minutes or until center is set, removing foil for last 15 minutes of baking. Refrigerate at least 2 hours until chilled before serving. Store in refrigerator.