Desserts I
Caramel Pumpkin Cake
KRUSTEAZ
1 16-ounce package Krusteaz Pumpkin Spice Quick Bread Mix*
1/2 cup water
1/3 cup vegetable oil
2 eggs
1/2 cup butterscotch chips
1/4 cup caramel sauce, plus more for garnish
Whipped cream
1. Preheat oven to 350°F. Lightly grease a 9-inch cake pan.
2. In a medium bowl, stir together quick bread mix, water, oil, eggs and
butterscotch chips. Spoon batter into the prepared pan.
3. Drizzle 1/4 cup caramel sauce over the batter. Swirl with a knife in the
shape of large circles.
4. Bake for 30-35 minutes, or until a toothpick inserted in the center
comes out clean. Let the cake cool in the pan for 15 minutes, then gently
loosen from the pan and transfer to a wire rack. Cool completely.
5. Garnish with fresh whipped cream and warmed caramel sauce, if
desired. Makes 8 servings.
Brands may vary by region; substitute a similar product.
Red, White and Blueberry Cheesecake
JON DONAIRE
1/4 cup (1/2 stick) unsalted butter
1/4 cup sugar
2 cups frozen raspberries
2 cups frozen blueberries
1 Jon Donaire Baked New York Cheesecake
GARNISH
Whipped cream
Raspberries
Blueberries
Fresh mint leaves
1. Melt butter in a heavy skillet over high heat. Mix in sugar. Add frozen
berries and stir until berries are heated through, about 3 minutes.
Remove from heat and let stand for approximately 10 minutes.
2. Place a thawed slice of cheesecake on a dessert plate. Spoon 2
tablespoons of warm sauce over cheesecake slice. Garnish with a rosette
of whipped cream. Place a raspberry, blueberry and mint leaf in the rosette.
Serve immediately. Makes 16 servings.
Brands may vary by region; substitute a similar product.
