Raspberry Cheesecake Ice Cream

Raspberry Cheesecake Ice Cream
Yields 10 ~ 1/2 cup servings
Shared by Mari @ Once Upon a Plate
www.onceuponaplate1.com

Special Equipment needed: 
Ice cream maker

Ingredients:
3 ounces cream cheese (room temperature soft)
1-1/2 cups sugar * (Can reduce amount, see below)
1 cup pureed, strained Raspberries (may use frozen)
1 cup whipping cream (heavy cream)
1 cup whole milk

Method:  (You can either whisk ingredients together
or combine in food processor)
Mix softened cream cheese until smooth.
Whisk/blend in sugar
Whisk/blend in strained raspberry puree
Whisk/blend in cream and milk until combined.

Freeze in ice cream maker according to manufacturers direction.

*Note: There are at least two versions of this recipe floating around
on the internet.  The Southern Living Magazine calls for 1 cup sugar, the other for 1-1/2 cup sugar. I used 1-1/4 cups sugar, so please adjust to your preference.

Stores well for a few days in the freezer (if it lasts that long!)
Enjoy!

Recipe adapted from "Southern Living" magazine

Summer Fruit Cake
As shared from the kitchen of Once Upon a Plate, by Mari
www.onceuponaplate1.com
(My notes are in italics)

Makes 1 single layer 9-inch cake
Ingredients:
6 tablespoons butter, room temperature
1 1/2 cups all purpose flour
1 1/2  teaspoons baking powder
1/2 teaspoon salt
scant 1 cup sugar*, put 2 tablespoons of this aside for topping
1 large egg
1/2 cup milk
1 teaspoon vanilla extract
Fruit: Berries (blueberries, blackberries, raspberries). Pitted apricots, peaches, nectarines, plums, pears, cut into wedges or chunks. (I quartered the plums.) If using frozen berries, do not thaw. (The recipe did not indicate the exact amount of fruit to use, next time I'll probably add more plums as they shrunk as they baked, but it was still very good.)
Optional: 1/4 teaspoon lemon extract; I used almond extract instead.

*You may cut the sugar down to 3/4 cup if desired. I used Italian Plums.

Method: Preheat oven to 350ºF. Butter a 9-inch cake pan, coat with plain breadcrumbs or flour.

In a bowl whisk or stir together the flour, baking powder, salt. Set aside.

In a medium bowl, with a spatula, cream together the butter and all but 2 tablespoons of the sugar. Add the egg, milk, and vanilla (plus extract, if using.)  Note: I found it more effective to use a whisk to incorporate the butter with the rest of the ingredients.

Stir in the flour mixture with a spatula until smooth. Transfer batter to the
prepared pan. Cover the surface of the batter with fruit, pressing fruit slightly into the batter. Sprinkle with remaining sugar.

Note: I tossed the quartered plums with about a tablespoon of sugar mixed with 1/4 teaspoon cinnamon before pressing them into batter.

Bake for 10 minutes at 350º, then reduce to 325º and bake until golden
brown and firm to the touch. [Original recipe stated to bake for another 50 to 60 minutes ~ but my cake was done at approximately 35-40 minutes. Perhaps if you really use a lot of fruit you may need to bake longer.]

Cool in the pan for 15 minutes, then remove from pan and cool completely on a rack.  Enjoy!

Recipe posted on www.chowhound.chow.com by Sir Gawain, July 2005/Apparently an adaptation from a Martha Stewart recipe

Click HERE to return to Once Upon a Plate (www.onceuponaplate1.com)

Raspberry and White Chocolate Muffins/Cakes

Raspberry and White Chocolate Muffins*
Makes 6 large muffins
As shared from the kitchen of Once Upon a Plate by Mari
(www.onceuponaplate1.com)
2 cups all-purpose flour
2 teaspoons baking powder
3/4 cup sugar
1 cup sour cream
2 eggs
1 teaspoon finely grated lemon rind
1/3 cup vegetable oil
1 1/2 cups frozen raspberries
1 cup chopped white chocolate

Directions: Preheat oven to 350º F Line ¾ cup-capacity muffin/cupcake tin (a tin that holds 6 muffins/cupcakes) with non-stick baking paper, making sure the paper is at least 1/4-inch above the top of the tin. (I used the more rigid folded paper muffin/cupcake liners as shown in photo.) Sift the flour and baking powder into a bowl. Add the sugar and stir to combine.  In a separate bowl, combine the sour cream, eggs, lemon rind and oil and whisk together. Stir through the flour mixture until just combined. Carefully fold in the raspberries and chocolate and spoon into the lined moulds. Bake for 40 minutes or until cooked when tested with a skewer.  Note: These are very rich, I consider them small cakes and serve them as dessert. Recipe adapted from Donna Hay Click HERE to return to Once Upon a Plate www.onceuponaplate1.com