Rocky Mountain Recipes 7-29-13 |

Rocky Mountain Recipes 7-29-13

White chocolate cheese cake
Getty Images/iStockphoto | iStockphoto

Caramel-Apple Pie
Joyce Ramey • Greeley, Colo.
Pastry for One-Crust Pie
1 c. Sugar
1/4 c. All-purpose Flour
1 t. Cinnamon
6 c. Apples, peeled and coarsely chopped
1/2 c. Caramel-Apple Dip
2 Tbsp. Milk
1 c. All-purpose Flour
1/2 c. Brown Sugar, packed
1/2 c. Butter
For filling, in a large bowl, mix sugar, 1/4 cup flour and cinnamon. Add the apples and toss to coat. Transfer to a pastry-lined pie plate. Combine 2 tablespoons of the caramel-apple dip and 2 tablespoons milk. Drizzle over apples. In a mixing bowl, combine the 1 cup flour and brown sugar. Cut in 1/2 cup butter until mixture resembles coarse crumbs. Sprinkle over filling. Bake at 350 degrees for 30 minutes. Remove foil to prevent over-browning and bake 25 to 30 minutes longer. Cool 10 minutes. Drizzle remaining caramel dip over top.

Almond Crust Cherry Cream Pie
Diane Klein • Loveland, Colo.
Pie shell, baked
1/2 c. Almonds, finely slivered
1-1/3 c. Borden’s Eagle Condensed Milk
1/3 c. Lemon Juice
1 t. Vanilla
1/2 t. Almond Extract
1/2 c. Whipped Cream
Pie Filling
Make a baked pie shell as usual. After pie crust is baked and cooled, add finely slivered almonds into the pie crust. Combine condensed milk, lemon juice, vanilla and almond extract. Stir until mixture thickens. Whip whipped cream. Fold in whipped cream and spoon into pie shell. Top with favorite pie filling. Chill 2-3 hours.

Real Mincemeat Pie
Shirley Sieving • Glade Park, Colo.
1 c. Beef or Elk, chopped and cooked
1/4 lb. Suet or Butter, cut up
3 Cooking Apples, pared, cored and cut up
1 Orange, cut up and seeds removed
1 t. Lemon Juice
2 c. Dried Fruit
3/4 c. Brown Sugar
1/4 t. Salt
1 t. Ground Cinnamon
1 t. Allspice
1/2 t. Ground Nutmeg
1/4 t. Ground Cloves
1/8 t. Ground Ginger
1 c. Apple Juice
Pastry for Double Crust Pie
Grind beef and suet together. Combine all ingredients. In a large pot, simmer for one hour or until liquid is gone. Cool. Prepare pastry as directed. Line a greased and floured pie pan with half the pastry. Fill with the cooled mincemeat. Cover with rest of pastry, crimp and prick top. Bake at 450 degrees for 10 minutes. Serve with a big glob of fresh whipped cream.

S’More Ice Cream Pie
Marcey Dyer • Pierce, Colo.
2/3 c. Graham Cracker Crumbs
2 Tbsp. Sugar
3 Tbsp. Butter, melted
2-1/2 c. Rocky Road Ice Cream, softened
2/3 c. Marshmallow Creme
3/4 c. Miniature Marshmallows
In a small bowl, combine cracker crumbs and sugar. Stir in butter. Press into the bottom and up the sides of a 7-inch pie plate coated with non-stick cooking spray. Bake at 375 degrees for 7-9 minutes or until lightly browned. Cool. Carefully spread ice cream into crust. Freeze until firm. Spread marshmallow creme over ice cream. Top with marshmallows. Gently press into creme. Cover and freeze for 4 hours or overnight. Just before serving, broil 6-inches from heat for 1 to 2 minutes or until marshmallows are golden brown.

White Chocolate Cheesecake
Marlene Maurer • Lakewood, Colo.
1 (13 oz) pkg. Chocolate Chip Cookies
1/4 c. Butter, melted
1/4 c. Sugar
4 (8 oz) pkg. Cream Cheese, softened
1-1/3 c. Sugar
4 Eggs
3 oz. White Chocolate, grated
1 t. Vanilla Extract
1-1/2 c. Sour Cream
1/4 c. Sugar
1 oz. White Chocolate, grated
1 t. Almond Extract
Place cookies in food processor and process to crumbs. Combine crumbs, butter and 1/4 cup sugar in a bowl; mix well. Press onto the bottom and sides of a 10-inch springform pan and set aside. Beat cream cheese in a large mixing bowl until soft and creamy. Gradually add 1-1/3 cups sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition. Stir in 3 oz. White Chocolate and Vanilla. Pour mixture into crust. Bake at 350 degrees for 55 minutes or until cheesecake is set. Remove from oven and let stand for 10 minutes. Combine sour cream, 1/4 cup sugar, 1 oz. white chocolate and almond extract in a bowl and mix well. Spread evenly over the top of the cheesecake. Bake at 400 degrees for 10 minutes or until bubbly. Remove from oven. Cool and chill 8 hours or overnight. Remove from pan before serving. Refrigerate any leftovers.

Apple Pie Cheesecake
Betty Norden • Fort Collins, Colo.
1 c. Gingersnaps, crushed
3 Tbsp. Butter, melted
1/2 c. plus 2 Tbsp. Sugar, divided
2 (8 oz) pkg. Cream Cheese
2 t. Vanilla
1/2 c. Sour Cream
2 Eggs
1 c. Apple Pie Filling, divided
1/2 c. Walnuts, chopped
1/2 c. Toffee Bits
Heat oven to 350 degrees. Mix gingersnaps, butter and 2 tablespoons sugar. Press in bottom and sides of a 9-inch pie plate. Beat cream cheese, 1/2 cup sugar and vanilla with mixer until blended. Add sour cream and mix well. Add eggs, one at a time, beating well. Stir in half of each pie filling, nuts and toffee bits. Pour into crust. Bake 35 minutes or until center is almost set. Cool. Refrigerate 4 hours. Top with remaining pie filling or toffee.


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