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Recipes are bursting with juicy fruit flavor, from cobbler to cheesecake and smoothies and hand pies.
Cut 2-inch circles out of the pie crusts and add to a mini cupcake pan. Sprinkle ½ teaspoon of the crushed Cheez-Its in each one. Combine the cream cheese, sour cream, eggs, and cornstarch until light and fluffy. Season with salt and pepper to taste. Add to the mini cupcake tins. Bake for 15 minutes. Courtesy of The Daily Meal.
HEAT oven to 325°F. MIX graham crumbs, 2 Tbsp. sugar and butter; press onto bottoms of 18 paper-lined muffin pan cups. BEAT cream cheese, remaining sugar and vanilla with mixer until blended.
Add egg, sour cream, and vanilla and beat until combined, about 1 minute more. Divide cream cheese mixture among muffin cups. Set tin in a large rimmed baking sheet and place in oven.
PREHEAT oven to 350°F if using a silver 8- or 9-inch springform pan (or to 325°F if using a dark nonstick 8- or 9-inch springform pan). Mix graham cracker crumbs, margarine and 1/4 cup of the sugar.
These cheesecakes are often made in a greased cake pan and are relatively fluffy in texture. The crust used with this style of cheesecake is most commonly made from shortbread that is crushed and mixed with sugar and butter. Some frozen cheesecakes are Chicago-style. [45] New York–style or Jewish-style cheesecake uses a cream cheese base.
[citation needed] The fruit is versatile in foods or beverages, including jam, pudding, candy, pie, ice cream, muffins, pancakes, salad dressings, juice, tea, soup, and syrup. [2] [7] Attempts to cultivate huckleberry plants from seeds have failed, with plants devoid of fruits.
Pinkberry is a franchise of frozen dessert restaurants headquartered in Scottsdale, Arizona. [3] There are currently over 260 stores in 20 countries. The first store was opened in January 2005 by Hye Kyung (Shelly) Hwang and Young Lee. [4]