Posts Tagged ‘bread recipes’

….And who doesn’t love a Crunchy Cheesecake! One of our favorite restaurants that moved into Lexington, Ky around 1998 was –Up The Creek- This was the first time my husband and I eaten a dessert of Fried Cheesecake. We immediately fell in love with it! They also had a sandwich that was Fried Green Tomato Sandwich. Oh my, every night this was what I ate for weeks!

 

 

Fried Cheesecake

• 3 -8 oz. Cream Cheese
• 2/3 c. sugar
• 2 tsp. vanilla extract
• 3 1/2 c. vegetable oil
• 1 stick butter, melted
• 15-20 small flour tortillas
• 1/2 c. sugar
• 1 tsp. cinnamon
• SAUCE
• 1 lb. strawberries, diced
• 1/4 c. sugar
• 1/8 c. water
• 1/8 c. strawberry preserves

cheesecakechimichanguasDirections:
1. For the sauce: In a medium sauce pan, add the strawberries, sugar, water, and place on low to medium heat and allow to simmer for 10 minutes. Using a potato smasher, smash the strawberries while in the sauce pan. Add the strawberry preserves and allow to simmer for approximately 5-7 minutes OR until sauce thickens. Remove from heat.
2. In a large bowl, cream the cream cheese; add the sugar, and vanilla. Take a flour tortilla and add about a spoonful and a half of the cream cheese mixture and spread in the middle of the tortilla. Begin to roll the tortilla away from you; half way through tuck in the sides; and roll to the end of the other side of the tortilla making a roll. Complete the process until all of the cream cheese mixture is gone.
3. In a large sauce pan on medium heat (make sure it isn’t too high) heat the vegetable oil. Add a couple of the tortillas to the pan seam side up. Allow to fry for 1 minute on each side. Using a slotted spoon remove from oil once it is golden brown on both sides. Repeat until all tortillas are cooked.
4. Using a pastry brush swipe each tortilla with butter, sprinkle with cinnamon sugar mixture, and allow to cool before serving. Use the strawberry sauce for dipping.
Please note: Allow to cool before serving. The tortilla will remain crunchy even after cooled.  I prefer the cinnamon be left out of the recipe but that is a personal choice.  Enjoy!

 

I did not make this but Oh. My. Goodness. was it ever delicious!  Of course, any kind of bread is my weakness. I could live on bread and box cereal. Now isn’t that healthy?

I follow Teresa’s Blog and she has been posting some amazing bread recipes!  I just drool…. Check them out! (more…)

This was given to us by an elderly friend and was honestly some of the best Banana Nut Bread that I’ve ever had. She added that it she believes it’s because of the cream cheese in the batter. The cream cheese adds so much to this recipe. Plus, she stressed not to skip roasting the pecans! The roasted pecans are the perfect addition. Roasting the nuts brings adds so much flavor! To roast them,  place the pecans on a cookie sheet in a single layer and bake at 350 degrees for a few minutes lightly toasted. She sprinkled a few pecans over the top of the batter before baking. She also left a small chunks of banana in the batter.  Mmmmmm! Mmmmmm!  It makes 2 loaves = 1 for the freezer! (more…)

Pumpkin Cream Cheese Swirl Bread

For a little piece of Roman advice, “Never get up from the table without thinking you have eaten something more”  Ah!  Instead of devouring this whole loaf, I will spare the limits of gluttony and share.  Hope you enjoy this fall recipe as much as I do. (more…)

This Amish Cake is not like the other Amish Apple Cakes that I have tasted in the past.  When I was searching the internet for recipes, I did not find this one.  No wonder it was so amazing! Thanks Vera for this recipe 🙂 (more…)

Unexpected flavor!

I found this recipe on my trip to NC and it has been around for generations. This is what many grew up with the only cornbread they ever had. I found it to be a little more cake-like because it’s very light and sweet with a touch of cinnamon. But oh my how wonderful it is!

Be prepared to love this – it does have corn in it. Chewy bits of corn and the unexpected cinnamon that adds to the sweetness and flavor. (more…)

Boone Tavern Spoon Bread

Boone Tavern Spoon Bread.  Almost like a cornbread with egg whites employed as the leavening agent – kind of like a cornbread soufflé. In Kentucky we just like it with plain ole butter!  I have noticed that others from different areas like it served with a bit of honey or something sweet. (more…)

I found this recipe here at realmomkitchen.com

Look good?!!  🙂

•1 tube (12 ounces) refrigerated buttermilk biscuits ( I used Pillsbury Golden Layers Refrigerated Buttermilk Biscuits)
•1/4 cup canola oil
•3 tablespoons grated Parmesan cheese (I did use the green can stuff)
•1/2 teaspoon garlic powder
•1 teaspoon dried oregano
•1 teaspoon dried parsley flakes

1. Roll each biscuit into a 12-in. rope and tie into a knot; tuck ends under. Place 2 in. apart on a greased baking sheet. Bake at 400° for 8-10 minutes or until golden brown.
2. In a large bowl, combine the remaining ingredients; brush the warm knots with the mixture. Yield:10 knots.

~Kelly