SUNDAY AFTERNOON CAKES
White Chocolate-Cranberry Cheesecake
MAKES: 6 TO 8 SERVINGS
HANDS-ON: 35 MIN.
TOTAL: 12 HOURS, 40 MIN.
INGREDIENTS
1 (9-oz.) package chocolate wafer cookies
1/2 (4-oz.) semisweet chocolate baking bar, chopped
1/2 cup butter, melted
1/4 cup sugar
Shortening
1 (6-oz.) package white chocolate baking bars, chopped
1/4 cup whipping cream
2 (8-oz.) packages cream cheese, softened
2 Tbsp. all-purpose flour
1/3 cup sugar
4 large eggs
1/2 cup chopped sweetened dried cranberries
1/2 (4-oz.) semisweet chocolate baking bar, finely chopped
1/4 cup amaretto liqueur
Cranberry Topping
Garnish: fresh mint leaves
1. Preheat oven to 350°. Pulse wafer cookies and chopped semisweet chocolate in a food processor 8 to 10 times or until mixture resembles fine crumbs. Stir together crumb mixture, melted butter, and ¼ cup sugar; firmly press on bottom, up sides, and onto lip of a lightly greased (with shortening) 10-inch pie plate. Bake at 350° for 10 minutes. Transfer to a wire rack, and cool completely (about 30 minutes). Reduce oven temperature to 325°.
2. Microwave white chocolate and whipping cream at MEDIUM (50% power) 1 to 11/2 minutes or until melted and smooth, stirring at 30-second intervals.
3. Beat cream cheese, flour, and ⅓ cup sugar at medium speed with an electric mixer 1 minute or until creamy and smooth. Add eggs, 1 at a time, beating just until blended after each addition. Add cranberries, next 2 ingredients, and white chocolate mixture. Beat at low speed just until blended. Spoon batter into prepared crust.
4. Bake at 325° for 30 to 35 minutes or until set. Cool completely on a wire rack (about 2 hours). Cover and chill 8 hours. Spoon Cranberry Topping over pie before serving.
Cranberry Topping
Bring 1 (12-oz.) package fresh cranberries, 1 cup sugar, and 1/4 cup water to a boil in a 3-qt. saucepan over medium-high heat, stirring often. Boil, stirring often, 6 to 8 minutes or until mixture thickens to a syrup-like consistency. Remove from heat, and stir in 1/2 cup seedless raspberry jam. Cool completely (about 1 hour). Cover and chill 8 hours. Makes 2½ cups.
Baklava Cheesecake
MAKES: 10 SERVINGS
HANDS-ON: 18 MIN.
TOTAL: 11 HOURS, 50 MIN.
Purchase prepared baklava from a local Greek restaurant, or, if you have time, make your own. It’s the hidden surprise in each slice of this decadent dessert.
INGREDIENTS
11/2 cups walnut halves
1 cup sugar, divided
2 Tbsp. unsalted butter, melted
Shortening
21/2 (8-oz.) packages cream cheese, softened
1 (8-oz.) package mascarpone cheese, softened
3 large eggs
1 tsp. almond extract
1/4 tsp. table salt
5 (3-oz.) pieces baklava
12 walnut halves
Honey Syrup
1. Preheat oven to 350°. Pulse 11/2 cups walnuts and 1/4 cup sugar in a food processor 4 or 5 times or until walnuts are finely ground. Add butter; pulse until mixture resembles coarse sand. Press mixture firmly on bottom of a lightly greased (with shortening) 9-inch springform pan. Bake 12 to 14 minutes or until lightly browned. Cool on a wire rack.
2. Reduce oven temperature to 300°. Beat cream cheese, mascarpone, and remaining 3/4 cup sugar at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating just until blended after each addition. Add almond extract and salt, beating at low speed just until blended.
3. Cut each baklava piece into 2 small triangles, about 2 x 3 inches. Arrange baklava pieces in a ring over baked crust, with pointed end of each piece pointing toward center and wide ends around outside edge of pan. Pour batter over baklava into baked crust.
4. Bake at 300° for 1 hour and 20 minutes or until center is almost set. Remove from oven; gently run a knife around edge of cheesecake to loosen. Cool completely on a wire rack (about 2 hours). Cover and chill 8 hours. Remove sides of pan. Top with walnut halves. Drizzle with Honey Syrup.
Honey Syrup
Combine 1/2 cup honey, 2 tsp. orange blossom water, and 1/2 tsp. orange zest in a small saucepan. Bring to a boil over medium-high heat. Remove from heat; cool completely. Makes 1/2 cup.
NOTE: Find orange blossom water at upscale food markets or cook stores.
Mississippi Mud Cheesecake
MAKES: 16 SERVINGS
HANDS-ON: 20 MIN.
TOTAL: 9 HOURS
INGREDIENTS
Vegetable cooking spray
24 thin chocolate wafer cookies (from 9-oz. package), crushed (about 12/3 cups)
1/3 cup finely chopped pecans
2 Tbsp. sugar
6 Tbsp. butter, melted
4 (8-oz.) packages cream cheese, softened
11/4 cups sugar
2 Tbsp. all-purpose flour
1 tsp. vanilla extract
4 large eggs
2 (4-oz.) semisweet chocolate baking bars, melted and cooled
2 cups miniature marshmallows
1/2 cup chopped pecans, toasted
1/2 cup ready-to-spread chocolate frosting (from 16-oz. container)
1. Preheat oven to 300°. Wrap outside bottom and side of 9-inch springform pan with heavy-duty foil to prevent leaking. Lightly spray inside bottom and sides of pan with cooking spray. Combine cookie crumbs and next 3 ingredients in a bowl with a pastry blender until crumbly. Press mixture into bottom of pan. Bake 12 minutes or until set. Cool crust on a wire rack 10 minutes.
2. Meanwhile, beat cream cheese, 11/4 cups sugar, flour, and vanilla at medium speed with an electric mixer until light and fluffy. Beat in eggs, 1 at a time, just until blended. Beat in melted chocolate. Pour over crust.
3. Bake at 300° for 1 hour and 15 minutes or until almost set. Turn oven off. Let cheesecake stand in oven, with oven door open at least 4 inches, for 30 minutes. Remove from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Sprinkle with marshmallows. Cool on a wire rack 30 minutes. Sprinkle with pecans.
4. Microwave frosting in a small, microwave-safe bowl at HIGH 15 seconds or until pourable. Drizzle frosting over marshmallows and pecans. Refrigerate at least 6 hours or overnight.
5. To serve, run small metal spatula around edge of pan; carefully remove foil and sides of pan.
The trick to a perfect cheesecake is all about gentle and slow cooling. If you have a cool or drafty kitchen, place a large plate on top of the cheesecake while it cools on the rack.
Chocolate Fudge Cheesecakes
MAKES: 20 SERVINGS
HANDS-ON: 30 MIN.
TOTAL: 10 HOURS, 36 MIN.
A chewy brownie crust forms the base for these luscious cheesecakes.
INGREDIENTS
1/2 cup finely chopped toasted pecans
Shortening
1 (4-oz.) unsweetened chocolate baking bar
1 cup butter, softened
33/4 cups sugar, divided
11 large eggs, divided
1 cup all-purpose flour
1 cup semisweet chocolate morsels
3 tsp. vanilla extract, divided
4 (8-oz.) packages cream cheese, softened
Chocolate Glaze
Garnish: chocolate-dipped pecan halves
1. Preheat oven to 325°. Sprinkle toasted pecans over bottoms of 2 greased (with shortening) and floured 9-inch springform pans.
2. Microwave chocolate baking bar in a microwave-safe bowl at MEDIUM (50% power) 11/2 minutes or until melted and smooth, stirring at 30-second intervals.
3. Beat butter and 2 cups sugar at medium speed with an electric mixer until light and fluffy. Add 4 eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended. Add flour, beating at low speed just until blended. Stir in chocolate morsels and 1 tsp. vanilla. Divide batter between pans, spreading to edges of pan over chopped pecans.
4. Beat cream cheese at medium speed until smooth; add remaining 13/4 cups sugar, beating until blended. Add remaining 7 eggs, 1 at a time, beating just until blended after each addition. Stir in remaining 2 tsp. vanilla. Divide cream cheese mixture between each pan, spreading over chocolate batter.
5. Bake at 325° for 1 hour or until set. Remove from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool on wire racks 1 hour or until completely cool.
6. Spread tops of cooled cheesecakes with Chocolate Glaze; cover and chill 8 hours. Remove sides of pans.
Chocolate Glaze
Melt 1 (12-oz.) package semisweet chocolate morsels and 1/2 cup whipping cream in a 2-qt. microwave-safe bowl at MEDIUM (50% power) 21/2 to 3 minutes or until chocolate begins to melt, stirring at 1-minute intervals. Whisk until chocolate is melted and mixture is smooth. Makes 2 cups.
Cinderella Cheesecake
MAKES: 10 TO 12 SERVINGS
HANDS-ON: 45 MIN.
TOTAL: 11 HOURS, 5 MIN.
INGREDIENTS
3 (1-oz.) unsweetened chocolate baking squares
1/4 cup unsalted butter
1/2 cup sifted all-purpose flour
1/8 tsp. table salt
1/8 tsp. baking powder
2 large eggs
1 cup firmly packed light brown sugar
11/2 tsp. vanilla extract
1/2 (1-oz.) bittersweet chocolate baking square, finely chopped
Shortening
11/2 (8-oz.) packages cream cheese, softened
1 cup firmly packed light brown sugar
3 large eggs
1/2 cup sour cream
11/3 cups creamy peanut butter
Sour Cream Topping
Chocolate curls
Peanut butter
1. Preheat oven to 350°. Microwave chocolate squares and butter in a small microwave-safe bowl at MEDIUM (50% power) 11/2 minutes or until melted, stirring at 30-second intervals. Stir together flour, salt, and baking powder in a bowl.
2. Beat 2 eggs and 1 cup brown sugar at medium-high speed with an electric mixer 3 to 4 minutes or until batter forms thin ribbons when beaters are lifted. Add vanilla, bittersweet chocolate, and melted chocolate mixture, and beat just until blended. Stir in flour mixture just until combined.
3. Spread 1 cup brownie mixture on bottom of a greased (with shortening) and floured 9-inch springform pan. Bake at 350° on center oven rack 13 to 15 minutes or until set. Cool on a wire rack 10 minutes; freeze 15 minutes. Remove from freezer; spread remaining brownie batter up sides of pan to 1/4 inch from top, sealing batter to bottom crust.
4. Beat cream cheese and 1 cup brown sugar at medium speed with a heavy-duty electric stand mixer until blended. Add 3 eggs, 1 at a time, beating just until yellow disappears after each addition. Beat in sour cream just until blended. Beat in peanut butter until blended. Pour filling into prepared crust. (Mixture will not completely fill crust.) Bake at 350° for 35 minutes or until center is almost set.
5. Remove from oven. Spread Sour Cream Topping over center of cheesecake, leaving a 2-inch border around edge. Bake at 350° for 1 more minute. Remove from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool completely on a wire rack.
6. Cover and chill 8 to 12 hours. Remove sides of pan. Top with chocolate curls and pipe peanut butter around edge.
Sour Cream Topping
Stir together 3/4 cup sour cream and 2 tsp. sugar in a small bowl until smooth. Makes 3/4 cup.
German Chocolate Cheesecake
MAKES: 12 SERVINGS
HANDS-ON: 30 MIN.
TOTAL: 9 HOURS, 22 MIN.
With a nod to the classic three-layer cake, this luscious cheesecake takeoff comes pretty close to perfection.
INGREDIENTS
1 cup chocolate wafer crumbs
2 Tbsp. sugar
3 Tbsp. butter, melted
3 (8-oz.) packages cream cheese, softened
3/4 cup sugar
1/4 cup unsweetened cocoa
2 tsp. vanilla extract
3 large eggs
1/3 cup evaporated milk
1/3 cup sugar
1/4 cup butter
1 large egg, lightly beaten
1/2 tsp. vanilla extract
1/2 cup coarsely chopped toasted pecans
1/2 cup organic coconut chips or flaked coconut
1. Preheat oven to 325°. Stir together first 3 ingredients; press into bottom of an ungreased 9-inch springform pan.
2. Bake at 325° for 10 minutes. Cool crust.
3. Increase oven temperature to 350°. Beat cream cheese and next 3 ingredients at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating just until blended after each addition. Pour into prepared crust.
4. Bake at 350° for 35 minutes. Remove cheesecake from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool completely in pan on a wire rack. Cover and chill 8 hours.
5. Stir together evaporated milk and next 4 ingredients in a saucepan. Cook over medium heat, stirring constantly, 7 minutes. Stir in pecans and coconut. Remove sides of pan; spread topping over cheesecake.
To make this cheesecake look extra special, top with additional flaked coconut, toasted pecans, and a sprinkling of chocolate shavings.
Toffee S’mores Cheesecake
MAKES: 16 SERVINGS
HANDS-ON: 30 MIN.
TOTAL: 9 HOURS
INGREDIENTS
Vegetable cooking spray
2 cups graham cracker crumbs
6 Tbsp. butter, melted
3 (8-oz.) packages cream cheese, softened
1 cup sugar
1 tsp. vanilla extract
3 large eggs
6 oz. semisweet baking chocolate, melted and cooled
1 cup sour cream
5 (1.4-oz.) chocolate-covered toffee candy bars, coarsely chopped
7 large marshmallows
1. Preheat oven to 325°. Wrap outside bottom and sides of 9-inch springform pan with foil to prevent leaking. Lightly spray inside bottom and side of pan with cooking spray. Combine crumbs and melted butter in a medium bowl. Press in bottom and halfway up sides of pan. Bake at 325° for 10 minutes or until set. Cool crust 10 minutes.
2. Beat cream cheese, sugar, and vanilla at medium speed with an electric mixer until smooth. Beat in eggs, 1 at a time, just until blended after each addition. Divide batter evenly between 2 bowls. Beat melted chocolate into 1 bowl; stir in 3/4 cup of the sour cream. Beat remaining 1/4 cup sour cream into second bowl; stir in chopped toffee candy bars. Pour toffee batter over crust. Carefully spread with chocolate batter.
3. Bake at 325° for 1 hour and 15 minutes or until almost set. Turn oven off. Let cheesecake stand in oven, with oven door open at least 4 inches, for 30 minutes. Remove from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool on a wire rack 30 minutes. Refrigerate at least 6 hours or overnight.
4. Just before serving, run small metal spatula around edge of pan; carefully remove foil and sides of pan. Set oven control to broil. Place cheesecake on a baking sheet. Cut marshmallows in half horizontally with dampened kitchen scissors. Place marshmallows, cut side down, on top of cheesecake. Broil about 6 inches from heat 1 to 2 minutes or until golden brown.
Be sure to chill cheesecake for the full 6 hours before topping with marshmallows and serving. The marshmallows don’t keep as well, so add them just before serving.
Lightened Chocolate-Coffee Cheesecake with Mocha Sauce
MAKES: 10 SERVINGS
HANDS-ON: 20 MIN.
TOTAL: 7 HOURS
INGREDIENTS
Vegetable cooking spray
2 cups crushed chocolate graham crackers (about 18 crackers)*
1/3 cup light butter, melted
4 (8-oz.) packages 1/3-less-fat cream cheese, softened
1 cup sugar
1/4 cup coffee liqueur
1 tsp. vanilla extract
1 tsp. instant coffee granules
4 large eggs
4 (1-oz.) bittersweet chocolate baking squares
Mocha Sauce
1. Preheat oven to 350°. Lightly grease a 9-inch springform pan with cooking spray. Stir together crushed graham crackers and melted butter; press mixture onto bottom and up sides of springform pan. Bake at 350° for 10 minutes. Cool on a wire rack. Reduce oven temperature to 325°.
2. Meanwhile, beat cream cheese and sugar at medium speed with an electric mixer until blended. Add liqueur, vanilla, and coffee granules, beating at low speed until well blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Reserve 1 cup cream cheese batter. Pour remaining batter into prepared crust.
3. Microwave chocolate in a medium-size, microwave-safe bowl at HIGH 1 minute or until melted, stirring after 30 seconds. Stir reserved 1 cup cream cheese mixture into melted chocolate, blending well. (Mixture will be thick.) Dollop chocolate mixture on top of batter in pan; gently swirl with a knife.
4. Bake at 325° for 1 hour or until almost set. Turn oven off. Let cheesecake stand in oven, with door closed, 30 minutes. Remove from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool on a wire rack 1 hour. Cover and chill at least 4 hours or up to 24 hours. Remove sides of pan. Serve cheesecake with Mocha Sauce.
* 2 cups crushed chocolate-flavored bear-shaped graham crackers may be substituted. We tested with Nabisco Chocolate Teddy Grahams Graham Snacks.
NOTE: We tested with Kahlúa coffee liqueur.
Mocha Sauce
Cook 1 cup semisweet chocolate morsels, 1/4 cup half-and-half, and 2 tsp. light butter in a small heavy saucepan over low heat, stirring often, 2 to 3 minutes or until smooth. Remove from heat, and stir in 3 Tbsp. strong-brewed coffee. Serve warm. Makes 3/4 cup.
White Chocolate-Raspberry Cheesecake
MAKES: 12 SERVINGS
HANDS-ON: 22 MIN.
TOTAL: 9 HOURS, 20 MIN.
Raspberry preserves make a luscious surprise layer within this cheesecake.
INGREDIENTS
2 cups graham cracker crumbs
3 Tbsp. sugar
1/2 cup butter, melted
Shortening
5 (8-oz.) packages cream cheese, softened
1 cup sugar
2 large eggs
1 Tbsp. vanilla extract
1 (12-oz.) package white chocolate morsels, melted and slightly cooled
3/4 cup raspberry preserves
Garnish: fresh raspberries
1. Preheat oven to 350°. Combine first 3 ingredients; press crumb mixture into bottom of a lightly greased (with shortening) 9-inch springform pan. Bake 8 minutes; cool slightly.
2. Beat cream cheese at medium speed with an electric mixer until creamy; gradually add 1 cup sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Stir in vanilla. Add melted white chocolate, beating well. Microwave raspberry preserves in a small microwave-safe bowl at HIGH 30 seconds to 1 minute or until melted; stir well.
3. Spoon half of cream cheese batter into prepared crust; spread a little more than half of melted preserves over batter, leaving a ¾-inch border. Spoon remaining cream cheese batter around edges of pan, spreading toward center. Cover remaining raspberry preserves, and chill.
4. Bake at 350° for 50 minutes or until cheesecake is just set and slightly browned. Remove from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool completely on a wire rack. Cover and chill at least 8 hours.
5. Reheat remaining preserves briefly in microwave to melt. Pour preserves over top of cheesecake, leaving a 1-inch border. Remove sides of pan.
To remove seeds from raspberry preserves, press preserves through a fine wire-mesh strainer using the back of a spoon, if desired.
Caramel-Apple Cheesecake
MAKES: 12 SERVINGS
HANDS-ON: 30 MIN.
TOTAL: 12 HOURS, 5 MIN.
INGREDIENTS
2 cups cinnamon graham cracker crumbs (about 15 whole crackers)
1/2 cup melted butter
1/2 cup finely chopped pecans
3 (8-oz.) packages cream cheese, softened
11/3 cups firmly packed light brown sugar
2 tsp. vanilla extract
3 large eggs
Caramel Apples
1/4 cup apple jelly
Sweetened whipped cream
1. Preheat oven to 350°. Stir together cinnamon graham cracker crumbs and next 2 ingredients in a medium bowl until well blended. Press mixture on bottom and 11/2 inches up sides of a 9-inch springform pan. Bake 10 to 12 minutes or until lightly browned. Remove to a wire rack, and cool completely (about 30 minutes).
2. Beat cream cheese, brown sugar, and vanilla at medium speed with a heavy-duty electric stand mixer until blended and smooth. Add eggs, 1 at a time, beating just until blended after each addition. Pour batter into prepared crust. Arrange Caramel Apples over cream cheese mixture.
3. Bake at 350° for 55 minutes to 1 hour and 5 minutes or until set. Remove from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool completely on a wire rack (about 2 hours). Cover and chill 8 to 24 hours.
4. Cook apple jelly and 1 tsp. water in a small saucepan over medium heat, stirring constantly, 2 to 3 minutes or until jelly is melted; brush over apples on top of cheesecake. Serve with whipped cream.
Caramel Apples
Peel 2¾ pounds large Granny Smith apples (about 6), and cut each one into 1/2-inch-thick wedges. Toss together apples and ⅓ cup brown sugar. Melt 1 Tbsp. butter in a large skillet over medium-high heat; add apple mixture, and sauté 5 to 6 minutes or until crisp-tender and golden. Cool completely (about 30 minutes).
Lemon Bar Cheesecake
MAKES: 10 TO 12 SERVINGS
HANDS-ON: 40 MIN.
TOTAL: 22 HOURS, 45 MIN.
INGREDIENTS
2 cups all-purpose flour
1/2 cup powdered sugar
1/4 tsp. table salt
1/2 cup cold butter, cubed
2 large egg yolks
1 to 2 Tbsp. ice-cold water
Shortening
4 (8-oz.) packages cream cheese, softened
1 cup granulated sugar
4 large eggs
2 tsp. vanilla extract
2 cups Quick and Easy Lemon Curd, divided
Candied Lemon Slices (optional)
1. Pulse first 3 ingredients in a food processor 3 or 4 times or just until blended. Add butter, and pulse 5 or 6 times or until crumbly. Whisk together egg yolks and 1 Tbsp. ice-cold water in a small bowl; add to butter mixture, and process until dough forms a ball and pulls away from sides of bowl, adding up to 1 Tbsp. remaining ice-cold water, 1 tsp. at a time, if necessary. Shape dough into a disk; wrap in plastic wrap. Chill 4 to 24 hours.
2. Roll dough into a 14-inch circle on a lightly floured surface. Fit dough into a lightly greased (with shortening) 9-inch dark springform pan, gently pressing on bottom and up sides of pan; trim and discard excess dough. Chill 30 minutes.
3. Meanwhile, preheat oven to 325°. Beat cream cheese at medium speed with an electric mixer 3 minutes or until smooth. Gradually add granulated sugar, beating until blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Beat in vanilla. Pour two-thirds of cheesecake batter (about 4 cups) into prepared crust; dollop 1 cup lemon curd over batter in pan, and gently swirl with a knife. Spoon remaining batter into pan.
4. Bake at 325° for 1 hour to 1 hour and 10 minutes or just until center is set. Turn oven off. Let cheesecake stand in oven, with door closed, 15 minutes. Remove from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool completely in pan on a wire rack (about 1 hour). Cover and chill 8 to 24 hours.
5. Remove sides of pan, and transfer cheesecake to a serving platter. Spoon remaining 1 cup lemon curd over cheesecake, and, if desired, top with Candied Lemon Slices.
Candied Lemon Slices
Cut 2 small lemons into ⅛-inch-thick rounds; discard seeds. Stir together 1 cup sugar, 2 Tbsp. fresh lemon juice, and 3/4 cup water in a large skillet over medium heat until sugar is dissolved. Add lemon slices, and simmer gently, keeping slices in a single layer and turning occasionally, 14 to 16 minutes or until slightly translucent and rinds are softened. Remove from heat. Place slices in a single layer in a wax paper-lined jelly-roll pan, using tongs. Cool completely (about 1 hour). Cover and chill 2 hours to 2 days. Reserve syrup for another use.
Coconut Cheesecake Squares
MAKES: 16 SQUARES
HANDS-ON: 15 MIN.
TOTAL: 3 HOURS, 50 MIN.
INGREDIENTS
Vegetable cooking spray
11/2 cups crushed gingersnap cookies or other crisp cookies (about 24 cookies)
1/4 cup butter, melted
3 Tbsp. sugar
3 (8-oz.) packages cream cheese, softened
1 cup sugar
2 Tbsp. all-purpose flour
3 large eggs
1/3 cup canned coconut milk (not cream of coconut)
2 tsp. grated lime zest
3 Tbsp. fresh lime juice
2 cups sweetened flaked coconut
1. Preheat oven to 325°. Spray bottom and sides of a 9-inch square pan with cooking spray. Mix crushed cookies, butter, and 3 Tbsp. sugar in a small bowl until blended. Press mixture into bottom of pan. Bake 15 minutes. Cool completely.
2. Beat cream cheese, 1 cup sugar, and flour at medium speed with an electric mixer 2 minutes or until light and fluffy. Beat in eggs, 1 at a time, just until blended after each addition. Add coconut milk, lime zest, and lime juice; beat at low speed until blended. Stir in 1 cup flaked coconut. Pour over baked, cooled crust. Top with remaining 1 cup flaked coconut.
3. Bake at 325° for 45 to 50 minutes or until set. Turn oven off. Let cheesecake stand in oven, with oven door open at least 4 inches, for 30 minutes. Remove cheesecake from oven. Cool in pan on a wire rack 1 hour. Refrigerate at least 1 hour before serving.
These tropical bars get their intense coconut flavor from both coconut milk and lots of flaked coconut. Add a little island crunch by topping with chopped and toasted macadamia nuts.
Pineapple Upside-Down Carrot Cake
MAKES: 8 SERVINGS
HANDS-ON: 30 MIN.
TOTAL: 1 HOUR, 15 MIN.
Upgrade your classic Pineapple Upside-Down Cake by adding this unique twist: Carrot Cake. Our users loved the easy prep, and it was a huge hit with their families.
INGREDIENTS
1/4 cup butter
Shortening
2/3 cup firmly packed brown sugar
1 (20-oz.) can pineapple slices in juice, drained
7 maraschino cherries (without stems)
1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 cup all-purpose flour
1 tsp. baking powder
1 tsp. ground cinnamon
3/4 tsp. baking soda
1/2 tsp. table salt
11/2 cups grated carrots
1/2 cup finely chopped pecans
1. Preheat oven to 350°. Melt butter in a lightly greased (with shortening) 10-inch cast-iron skillet or a 9-inch round cake pan (with sides that are at least 2 inches high) over low heat. Remove from heat. Sprinkle with brown sugar. Arrange 7 pineapple slices in a single layer over brown sugar, reserving remaining pineapple slices for another use. Place 1 cherry in center of each pineapple slice.
2. Beat granulated sugar, oil, and eggs at medium speed with an electric mixer until blended. Combine flour and next 4 ingredients; gradually add to sugar mixture, beating at low speed just until blended. Stir in carrots and pecans. Spoon batter over pineapple slices.
3. Bake at 350° for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool in skillet on a wire rack 10 minutes. Carefully run a knife around edge of cake to loosen. Invert cake onto a serving plate, spooning any topping in skillet over cake.
If you want to use fresh pineapple in this recipe, here’s what you do: First, cut off the top and bottom of the pineapple. Stand it upright, and cut away the sides, leaving no rough peel remaining. Core pineapple; turn pineapple to its side, and slice into 1/2-inch-thick rounds.
Bananas Foster Upside-Down Cake
MAKES: 8 SERVINGS
HANDS-ON: 20 MIN.
TOTAL: 1 HOUR, 18 MIN.
One quick flip and this Bananas Foster Upside-Down Cake tumbles from the skillet perfectly golden and party-ready.
INGREDIENTS
1/2 cup chopped pecans
1/2 cup butter, softened and divided
Shortening
1 cup firmly packed light brown sugar
2 Tbsp. rum
2 ripe bananas
3/4 cup granulated sugar
2 large eggs
3/4 cup milk
1/2 cup sour cream
1 tsp. vanilla extract
2 cups all-purpose baking mix
1/4 tsp. ground cinnamon
1. Preheat oven to 350°. Bake pecans in a single layer 8 to 10 minutes or until toasted and fragrant, stirring once.
2. Melt 1/4 cup butter in a lightly greased (with shortening) 10-inch cast-iron skillet or 9-inch round cake pan (with sides that are at least 2 inches high) over low heat. Remove from heat; stir in brown sugar and rum.
3. Cut bananas diagonally into 1/4-inch-thick slices; arrange in concentric circles over brown sugar mixture. Sprinkle pecans over bananas.
4. Beat granulated sugar and remaining 1/4 cup butter at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating just until blended after each addition. Add milk and next 2 ingredients; beat just until blended. Beat in baking mix and cinnamon until blended. (Batter will be slightly lumpy.) Pour batter over mixture in skillet. Place skillet on a foil-lined jelly-roll pan.
5. Bake at 350° for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool in skillet on a wire rack 10 minutes. Run a knife around edge to loosen. Invert cake onto a serving plate, spooning any topping in skillet over cake.
Peach Upside-Down Cake
MAKES: 8 TO 12 SERVINGS
HANDS-ON: 20 MIN.
TOTAL: 1 HOUR, 10 MIN.
INGREDIENTS
Parchment paper
4 medium peaches (about 11/2 lb.), unpeeled and cut into 1/3-inch-thick wedges
2 Tbsp. fresh lemon juice (about 1 large lemon)
1 cup cake flour
3/4 tsp. baking powder
1/4 tsp. baking soda
11/4 cups granulated sugar, divided
3/4 cup unsalted butter, at room temperature and divided
1/2 cup firmly packed light brown sugar
1 vanilla bean
2 large eggs
1/2 cup sour cream
Garnish: sweetened whipped cream
1. Preheat oven to 350°. Line a baking sheet with parchment paper. Toss peaches with lemon juice. Sift together flour, baking powder, and baking soda.
2. Cook 1/2 cup granulated sugar in a 10-inch cast-iron skillet over medium heat 10 minutes or until sugar melts and turns a deep amber color. Remove from heat. Immediately add 1/4 cup butter, stirring vigorously. Spread caramelized sugar to coat bottom of skillet evenly, and sprinkle with brown sugar. Arrange peach wedges in concentric circles over sugar mixture, overlapping as needed.
3. Split vanilla bean lengthwise, and scrape out seeds into bowl of a heavy-duty electric stand mixer. Beat vanilla seeds, remaining 3/4 cup granulated sugar, and remaining 1/2 cup butter at medium speed until smooth. Add eggs, 1 at a time, beating until blended after each addition. Add sour cream, beating until blended. Gradually add sifted flour mixture, beating at low speed just until blended and stopping to scrape bowl as needed. Spoon batter over peaches in skillet. Place skillet on prepared baking sheet.
4. Bake at 350° for 40 to 45 minutes or until golden brown and a wooden pick inserted in center comes out clean. Cool in skillet on a wire rack 10 minutes. Run a knife around edge to loosen.
5. Carefully invert cake onto a serving plate, spooning any remaining liquid over cake.
Be sure to use cake flour—not self-rising—for this recipe. Cake flour has less gluten than all-purpose flour and will result in a more tender crumb.
Upside-Down Pear Gingerbread Cake with Beer-Braised Pears
MAKES: 8 SERVINGS
HANDS-ON: 15 MIN.
TOTAL: 50 MIN.
INGREDIENTS
Vegetable cooking spray
1/4 cup butter
1 cup firmly packed brown sugar
2 medium pears, peeled and thinly sliced
1 box gingerbread cake and cookie mix
1 cup stout beer
1 large egg
Beer-Braised Pears
1. Preheat oven to 350°. Lightly grease a 9-inch springform pan with cooking spray.
2. Microwave butter in a small, microwave-safe bowl at HIGH about 1 minute or until melted; stir in 1 cup brown sugar. Spread in bottom of pan; arrange 2 sliced pears over brown sugar mixture.
3. Stir cake mix, 1 cup beer, and egg in a large bowl until well blended. Spoon over pears. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
4. Cool in skillet on a wire rack 10 minutes. Run a knife around edge to loosen. Invert cake onto a serving plate. Serve warm cake with Beer-Braised Pears.
Beer-Braised Pears
Cook 5 peeled and sliced medium pears, 1 cup firmly packed brown sugar, and 1/4 cup stout beer in a 12-inch skillet over medium-high heat about 15 minutes, stirring occasionally, until pears are tender. Remove from heat; cover to keep warm.
The rule when cooking with alcohol is cook with what you would drink. This is true for wine and beer. For this cake, use a stout beer that you enjoy drinking for the best results.
Fig Upside-Down Cake
MAKES: 6 TO 8 SERVINGS
HANDS-ON: 28 MIN.
TOTAL: 1 HOUR, 8 MIN.
INGREDIENTS
1/2 cup butter
1 cup firmly packed brown sugar
12 fresh Brown Turkey or Mission figs, halved
1/2 cup chopped walnuts
2 large eggs, separated
1 large egg yolk
1 cup granulated sugar
1 cup all-purpose flour
1 tsp. baking powder
1 tsp. chopped fresh rosemary
1 tsp. lemon zest
1/4 tsp. table salt
1/4 cup milk
1/2 tsp. vanilla extract
3/4 cup whipping cream
2 Tbsp. ruby port (optional)
1. Preheat oven to 350°. Melt butter in a 10-inch cast-iron skillet over medium-low heat; sprinkle brown sugar over butter. Remove from heat. Arrange figs, cut sides down, over sugar mixture; sprinkle with walnuts.
2. Beat 3 egg yolks at high speed with an electric mixer until thick and pale; gradually add 1 cup granulated sugar, beating well. Stir together flour and next 4 ingredients; add to egg mixture alternately with milk, beginning and ending with flour mixture. Stir in vanilla.
3. Beat egg whites at high speed with an electric mixer until stiff peaks form; fold egg whites into batter. Pour batter over figs in skillet.
4. Bake at 350° for 38 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool in skillet on a wire rack 10 minutes; invert cake onto a serving platter, scraping any syrup from bottom of skillet onto cake.
5. Beat whipping cream and port, if desired, until soft peaks form. Serve cake warm or at room temperature with whipped cream.
Port is a blend of a still wine, typically red, and brandy. Ruby port gets its name from the distinct ruby color created from the mix of grapes used to make this variety. Although the port is an exceptional addition to the whipped cream and pairs beautifully with the cake, it can be omitted.
Blueberry Coffee Cake
MAKES: 10 SERVINGS
HANDS-ON: 20 MIN.
TOTAL: 1 HOUR
There’s nothing like waking up to the aroma of freshly baked breakfast treats—especially with plump blueberries! Sliced almonds and turbinado sugar add a bit of crunch over the tender coffee cake.
INGREDIENTS
1 large egg
1/2 cup fat-free milk
1/2 cup plain fat-free yogurt
3 Tbsp. vegetable oil
2 cups all-purpose flour
1/2 cup granulated sugar
4 tsp. baking powder
1/2 tsp. table salt
11/2 cups frozen blueberries
1 Tbsp. all-purpose flour
Shortening
2 Tbsp. turbinado sugar
2 Tbsp. sliced almonds
1/4 tsp. ground cinnamon
1. Preheat oven to 400°. Whisk together first 4 ingredients in a large bowl.
2. Sift together flour and next 3 ingredients in another bowl. Stir flour mixture into egg mixture just until dry ingredients are moistened.
3. Toss 11/4 cups blueberries in 1 Tbsp. flour; fold into batter. Pour into a lightly greased (with shortening) 9-inch springform pan. Sprinkle with remaining 1/4 cup blueberries.
4. Stir together 2 Tbsp. turbinado sugar, sliced almonds, and cinnamon; sprinkle over batter.
5. Bake at 400° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes; remove sides of pan.
Combine the dry ingredients the night before for a quick morning start. Serve this cake warm or at room temperature.
Caramel Apple Coffee Cake
MAKES: 8 TO 10 SERVINGS
HANDS-ON: 35 MINUTES
TOTAL: 4 HOURS, 50 MIN.
INGREDIENTS
2 Tbsp. butter
3 cups peeled and sliced Granny Smith apples (about 3 large)
1/2 cup butter, softened
1 cup sugar
2 large eggs
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. table salt
2/3 cup milk
2 tsp. vanilla extract
Shortening
1 cup Caramel Sauce, divided
Streusel Topping
1. Preheat oven to 350°. Melt 2 Tbsp. butter in a large skillet over medium-high heat; add apples, and sauté 5 minutes or until softened. Remove from heat; cool completely (about 30 minutes).
2. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.
3. Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla. Pour batter into a greased (with shortening) and floured shiny 9-inch springform pan; top with apples. Drizzle with 1/2 cup Caramel Sauce; sprinkle with Streusel Topping.
4. Bake at 350° for 45 minutes. Cover loosely with aluminum foil to prevent excessive browning; bake 25 to 30 minutes or until center is set. (A wooden pick will not come out clean.) Cool in pan on a wire rack 30 minutes; remove sides of pan. Cool completely on wire rack (about 11/2 hours). Drizzle with remaining 1/2 cup Caramel Sauce.
Caramel Sauce
Bring 1 cup firmly packed light brown sugar, 1/2 cup butter, 1/4 cup whipping cream, and 1/4 cup honey to a boil in a medium saucepan over medium-high heat, stirring constantly; boil, stirring constantly, 2 minutes. Remove from heat, and cool 15 minutes before serving. Store in an airtight container in refrigerator up to 1 week. To reheat, microwave at HIGH 10 to 15 seconds or just until warm; stir until smooth. Makes about 11/2 cups.
Streusel Topping
Stir together 11/2 cups all-purpose flour, 1 cup chopped pecans, 1/2 cup melted butter, 1/2 cup firmly packed light brown sugar, 1/4 cup granulated sugar, 11/2 tsp. ground cinnamon, and ¼ tsp. table salt until blended. Let stand 30 minutes or until firm enough to crumble into small pieces.
Lemon-Rosemary Coffee Cake
MAKES: 8 TO 10 SERVINGS
HANDS-ON: 25 MIN.
TOTAL: 2 HOURS, 20 MIN.
Perfect for brunch or tea, moist Lemon-Rosemary Coffee Cake is a perfect pick. Fresh rosemary complements the lemony flavor in this coffee cake.
INGREDIENTS
Shortening
Parchment paper
3 large lemons
2 cups all-purpose flour
11/4 cups granulated sugar
1/2 tsp. table salt
1/2 cup very cold butter, cubed
1 tsp. baking powder
1/2 tsp. baking soda
3/4 cup buttermilk*
1 large egg
11/2 tsp. chopped fresh rosemary
1 (10-oz.) jar lemon curd
Powdered sugar
Garnishes: fresh rosemary sprigs, lemon slices, lemon zest curls
1. Preheat oven to 350°. Lightly grease (with shortening) bottom and sides of a 9-inch springform pan. Line bottom of pan with parchment paper.
2. Grate zest from lemons to equal 1 Tbsp. Cut lemons in half; squeeze juice from lemons into a bowl to equal 5 Tbsp. Reserve zest and 1 Tbsp. lemon juice.
3. Combine flour, granulated sugar, and salt in bowl of a food processor; pulse 3 to 4 times or until blended. Add butter; pulse 6 to 7 times or until mixture resembles coarse crumbs. Reserve 1 cup flour mixture.
4. Transfer remaining flour mixture to bowl of a heavy-duty electric stand mixer. Add baking powder and baking soda; beat at low speed until well blended. Add buttermilk, egg, and 1/4 cup lemon juice; beat at medium speed 11/2 to 2 minutes or until batter is thoroughly blended, stopping to scrape bowl as needed. Stir in rosemary. Spoon half of batter into prepared pan.
5. Whisk lemon curd in a small bowl about 1 minute or until loosened and smooth; carefully spread over batter in pan. Top with remaining half of batter. Stir together reserved lemon zest, 1 Tbsp. lemon juice, and 1 cup flour mixture; sprinkle lemon zest mixture over batter in pan.
6. Bake at 350° for 45 to 50 minutes or until a long wooden pick inserted in center comes out clean.
7. Let cool in pan on a wire rack 10 minutes. Gently run a sharp knife around edge of cake to loosen; remove sides of pan. Cool cake completely on wire rack (about 1 hour). Dust with powdered sugar just before serving.
* Greek yogurt may be substituted for buttermilk.
Banana-Pecan Coffee Cake
MAKES: 8 TO 10 SERVINGS
HANDS-ON: 20 MIN.
TOTAL: 1 HOUR, 23 MIN.
This decadent coffee cake recipe has the added convenience of a baking mix that’s enhanced with cinnamon, sugar, eggs, and sour cream.
INGREDIENTS
1/2 cup butter, softened and divided
2 Tbsp. rum
1 cup firmly packed light brown sugar
1/2 cup chopped pecans, toasted
2 medium-size ripe bananas
7 maraschino cherries
3/4 cup granulated sugar, divided
2 large eggs, separated
3/4 cup milk
1/2 cup sour cream
1 tsp. vanilla extract
2 cups all-purpose baking mix
1/4 tsp. ground cinnamon
Whipped cream (optional)
1. Melt 1/4 cup butter in a 10-inch cast-iron skillet over low heat; stir in rum. Sprinkle brown sugar evenly over butter mixture. Remove from heat.
2. Sprinkle pecans evenly over brown sugar mixture. Cut bananas in half crosswise; cut each half lengthwise into 3 slices. Arrange banana slices in a spoke pattern over pecans. Cut 6 cherries in half. Place 1 cherry half between each banana slice. Place remaining whole cherry in center of skillet.
3. Preheat oven to 350°. Beat remaining 1/4 cup butter and 1/2 cup granulated sugar in a large bowl at medium speed with an electric mixer until blended. Add egg yolks, 1 at a time, beating just until blended after each addition. Add milk, sour cream, and vanilla, beating just until blended. Combine baking mix and cinnamon. Add cinnamon mixture to milk mixture, beating just until blended.
4. Beat egg whites in a large bowl with an electric mixer until soft peaks form. Gradually beat in remaining 1/4 cup granulated sugar until stiff peaks form. Fold into batter. Spread batter evenly over bananas in skillet.
5. Bake at 350° for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool in skillet on wire rack 10 minutes. Run a knife around edge to loosen. Invert cake onto a serving plate. Serve warm with whipped cream, if desired.
NOTE: We tested with Bisquick All-Purpose Baking Mix.
Brown Sugar-Pecan Coffee Cake
MAKES: 12 SERVINGS
HANDS-ON: 15 MIN.
TOTAL: 45 MIN.
This sweet brown sugar-rich cake is the perfect addition to any holiday brunch spread.
INGREDIENTS
2 cups all-purpose flour
2 cups firmly packed light brown sugar
3/4 cup butter, cubed
Shortening
1 cup sour cream
1 large egg, lightly beaten
1 tsp. baking soda
3 Tbsp. granulated sugar
1 tsp. ground cinnamon
1 cup chopped pecans
1. Preheat oven to 350°. Stir together flour and brown sugar in a large bowl. Cut 3/4 cup butter into flour mixture with a pastry blender until crumbly. Press 23/4 cups crumb mixture evenly on the bottom of a lightly greased (with shortening) 13- x 9-inch pan.
2. Stir together sour cream, egg, and baking soda; add to remaining crumb mixture, stirring just until dry ingredients are moistened. Stir together granulated sugar and cinnamon. Pour sour cream mixture over crumb crust in pan; sprinkle evenly with cinnamon mixture and pecans.
3. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
This coffee cake is super simple, thanks to an ingenious crumble crust that doubles as part of the filling, too!
Apricot-Almond Coffee Cake
MAKES: 15 SERVINGS
HANDS-ON: 20 MIN.
TOTAL: 1 HOUR, 10 MIN.
INGREDIENTS
4 oz. cream cheese, softened
1/2 cup apricot preserves
1 (16-oz.) package pound cake mix, divided
1 (8-oz.) container sour cream
1/2 cup milk
2 large eggs
1/2 tsp. almond extract
Shortening
1/2 cup sliced almonds
Glaze
1. Preheat oven to 350°. In a medium bowl, beat cream cheese, apricot preserves, and 1 Tbsp. cake mix at medium-low speed with an electric mixer just until blended.
2. In another bowl, beat sour cream, milk, eggs, almond extract, and remaining cake mix at low speed with an electric mixer 30 seconds or until blended. Increase speed to medium, and beat 3 more minutes.
3. Pour sour cream batter into a lightly greased (with shortening) 13- x 9-inch pan. Dollop cream cheese mixture by rounded tablespoonfuls evenly over batter. Swirl batter gently with a knife. Sprinkle almonds over top.
4. Bake at 350° for 25 to 30 minutes or until golden and a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 20 minutes. Drizzle Glaze over slightly warm cake or individual pieces.
NOTE: We tested with Betty Crocker Pound Cake Mix.
Glaze
Stir together 1 cup powdered sugar, 1/2 tsp. vanilla extract, and 1 Tbsp. milk in a small bowl until smooth. Stir in up to 1 Tbsp. additional milk, if necessary, for desired consistency. Makes ⅓ cup.
If using a hand mixer, follow directions above. If using a stand mixer, prepare sour cream batter first, transfer to prepared pan, and then make the cream cheese mixture.
King Cake
MAKES: 2 CAKES (ABOUT 18 SERVINGS EACH)
HANDS-ON: 30 MIN.
TOTAL: 2 HOURS, 30 MIN.
If you like, hide a heat- and food-safe plastic baby (or a raisin or nut) in the dough of this Mardi Gras treat for one lucky (or unlucky) diner to find.
INGREDIENTS
1 (16-oz.) container sour cream
1/3 cup sugar
1/4 cup butter
1 tsp. table salt
2 (1/4-oz.) envelopes active dry yeast
1/2 cup warm water (100° to 110°)
1 Tbsp. sugar
2 large eggs, lightly beaten
6 to 61/2 cups bread flour
Shortening
1/3 cup butter, softened
1/2 cup sugar
11/2 tsp. ground cinnamon
Creamy Glaze
Purple, green, and gold sparkling sugars
1. Cook first 4 ingredients in a medium saucepan over low heat, stirring often, until butter melts. Set aside; cool to 100° to 110°. Stir together yeast, 1/2 cup warm water, and 1 Tbsp. sugar in a 1-cup glass measuring cup; let stand 5 minutes.
2. Beat sour cream mixture, yeast mixture, eggs, and 2 cups flour at medium speed with a heavy-duty electric stand mixer until smooth. Reduce speed to low, and gradually add enough remaining flour (4 to 41/2 cups) until a soft dough forms. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 10 minutes). Place in a well-greased (with shortening) bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until dough is doubled in bulk.
3. Punch down dough, and divide in half. Roll each portion into a 22- x 12-inch rectangle. Spread 1/3 cup softened butter evenly on each rectangle, leaving a 1-inch border. Stir together 1/2 cup sugar and cinnamon, and sprinkle evenly over butter on each rectangle.
4. Roll up each dough rectangle, jelly-roll fashion, starting at 1 long side. Place 1 dough roll, seam side down, on a lightly greased (with shortening) baking sheet. Bring ends of roll together to form an oval ring, moistening and pinching edges together to seal. Repeat with second dough roll. Cover and let rise in a warm place (85°), free from drafts, 20 to 30 minutes or until doubled in bulk.
5. Preheat oven to 375°. Bake 14 to 16 minutes or until golden. Slightly cool cakes on pans on wire racks (about 10 minutes). Drizzle Creamy Glaze evenly over warm cakes; sprinkle with colored sugars, alternating colors and forming bands. Cool completely.
Creamy Glaze
Stir together 3 cups powdered sugar, 3 Tbsp. melted butter, 2 Tbsp. fresh lemon juice, and 1/4 tsp. vanilla extract. Stir in 2 Tbsp. milk, adding additional milk, 1 tsp. at a time, until spreading consistency. Makes 11/2 cups.