Apple Strudel Recipe

Apple Strudel

Serves 4

Quick easy dessert

1 sheet puff pastry thawed

1 large Granny Smith apple

1 teaspoon cinnamon

1 tablespoon raisins

1/4 cup brown sugar

2 tablespoons butter

1 egg

Powdered sugar for dusting

Preheat oven 400 degrees. Roll out thawed puff pastry sheet to 10 x 12 sheet. Place puff pastry onto parchment paper on a baking sheet. Peel and thinly slice apple. In bowl mix apple, brown sugar, cinnamon, and raisin. Place apple mixture onto center of rolled out puff pastry and dot with pieces of butter. Fold up sides and ends to encase apple mixture, pinch to seal, and carefully turn strudel over to cover the folds. With a knife, make three cuts to the dough to let out steam while strudel cooks. Beat egg in small bowl and brush egg onto puff pastry. Bake in oven for 20 minutes. Dust with powdered sugar before serving.

Cheesecake Recipe

The Cheesecake Factory Original Cheesecake

12 Servings

March 2007 

RECIPE BY MYRECIPES

The Cheesecake Factory has more than 30 cheesecake flavors, but it's the original that makes us swoon. Try this copycat version, from the book Top Secret Restaurant Recipes 2.

Ingredients

• Crust:
 
• 1 1/2 cups graham cracker crumbs
 
• 1/4 teaspoon ground cinnamon
 
• 1/3 cup unsalted butter or margarine, melted
 
• FILLING:
 
• 4 (8 oz.) packages cream cheese, softened
 
• 1 1/4 cups sugar
 
• 1/2 cup sour cream
 
• 2 teaspoons vanilla extract
 
• 5 large eggs
 
• TOPPING:
 
• 1/2 cup sour cream
 
• 2 teaspoons sugar
 

How to Make It

Step 1

Preheat oven to 475°F. Place a large pan filled with 1/2 inch water in oven.

Step 2

Make crust: Mix graham cracker crumbs and cinnamon; add butter or margarine. Press crust onto bottom and 2/3 of the way up a 9-inch springform pan lined with parchment. Wrap a large piece of foil around bottom of pan. Freeze until filling is prepared.

Step 3

Make filling: Use an electric mixer to mix cream cheese, sugar, sour cream and vanilla. Blend until smooth and creamy. Scrape down sides of bowl. Whisk eggs in a bowl; add to cream cheese mixture. Blend just until eggs are incorporated.

Step 4

Remove crust from freezer and pour in filling. Carefully place cheesecake into preheated water bath. Bake for 12 minutes; turn oven to 350°F and bake until top of cheesecake turns golden, 50 to 60 minutes. Remove cake to a wire rack to cool.

Step 5

Make topping: Combine sour cream and sugar; spread over cake. Cover and refrigerate at least 4 hours.

Chocolate Cake Recipe

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RECIPE COURTESY OF INA GARTEN

Beatty's Chocolate Cake

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• Level: Intermediate
• Total: 1 hr 35 min

• Prep: 30 min
• Inactive: 30 min
• Cook: 35 min

• Yield: 8 servings

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Ingredients

Butter, for greasing the pans

1 3/4 cups all-purpose flour, plus more for pans

2 cups sugar

3/4 cups good cocoa powder

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon kosher salt

1 cup buttermilk, shaken

1/2 cup vegetable oil

2 extra-large eggs, at room temperature

1 teaspoon pure vanilla extract

1 cup freshly brewed hot coffee

Chocolate Buttercream Frosting, recipe follows

Chocolate Frosting:

6 ounces good semisweet chocolate (recommended: Callebaut)

1/2 pound (2 sticks) unsalted butter, at room temperature

1 extra-large egg yolk, at room temperature

1 teaspoon pure vanilla extract

1 1/4 cups sifted confectioners' sugar

1 tablespoon instant coffee powder

Directions

WATCH

Watch how to make this recipe.

1. Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.
2. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
3. Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.

Chocolate Frosting:

1. Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
2. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.

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