Raspberry Filled Jelly Roll

Ingredients

• 3 large eggs
• 1 cup sugar
• ⅓ cup water
• 1½ tsp. vanilla
• ¾ cup all-purpose flour
• 1 tsp. baking powder
• ¼ tsp. salt
• Confectioner’s sugar (for rolling and sprinkling)
• 1 cup (or more) raspberry jam or jelly

Directions

1. Heat the oven to 375 degrees.
2. Generously butter a 15x10 jelly roll pan. Cut a piece of parchment or waxed paper to fit the inside of the pan. Place the paper in the pan and butter it as well.
3. Beat the eggs until very thick and pale yellow colored. This will take about 5 minutes. Gradually beat in the sugar. With the mixer on low speed, slowly add the water and vanilla. Still on low speed, gradually add the flour, baking powder, and salt, beating just until blended.
4. Pour the batter into the prepared pan. Be sure to spread the batter into the corners.
5. While the cake is baking, prepare a tea towel with a generous dusting of powdered sugar.
6. Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean. Remove the cake from the oven, loosen it from the edges of the pan, and immediately invert the hot cake onto the prepared tea towel. Carefully peel away the paper. While still hot, carefully roll the cake and towel starting from the narrow end. Cool the rolled cake on a wire rack for at least 30 minutes.
7. Unroll the cake and remove the towel. Trim away any stiff edges if necessary. Spread the jam or jelly over the inside surface of the cake. Re-roll the cake.
8. Wrap the cake loosely in waxed or parchment paper and refrigerate. When ready to serve, sprinkle generously with powdered sugar.

chocolate Cream Roll

For cake layer

• 6 oz fine-quality bittersweet chocolate (not unsweetened), chopped
• 3 tablespoons water
• 6 large eggs, separated, at room temperature
• 2/3 cup sugar
• 1/4 teaspoon salt
• 1 tablespoon Dutch-process unsweetened cocoa powder

For filling

• 1 cup heavy cream
• 3 tablespoons confectioners sugar, sifted
• 1 tablespoons Orange Extract
• 1 teaspoon finely grated fresh orange zest
• Garnish: unsweetened cocoa powder and confectioners sugar

Directions:

Make cake layer:
Preheat oven to 350°F. Oil a 15- by 10- by 1-inch shallow baking pan and line bottom lengthwise | with a large piece of wax or parchment paper, letting paper hang over ends by 2 inches.

Melt chocolate with water in a small heavy saucepan over very low heat, stirring. Cool to lukewarm.

Beat yolks, 1/3 cup sugar, and salt in a large bowl with an electric mixer until thick and pale, about 5 minutes in a standing mixer or about 8 minutes with a hand-held mixer. Fold in melted chocolate until blended. Beat whites with cleaned beaters until they just hold soft peaks. Gradually add remaining 1/3 cup sugar and beat until whites just hold stiff peaks. Fold one third of whites into melted-chocolate mixture to lighten, then fold in remaining whites gently but thoroughly.

Spread batter evenly in baking pan and bake in middle of oven until puffed and top is dry to the touch, 15 to 18 minutes. Transfer pan to a rack. Cover top with 2 layers of damp paper towels and let stand 5 minutes, then remove towels and cool completely. Loosen edges with a sharp knife.

Sift cocoa powder over top of cake layer and overlap 2 layers of wax paper lengthwise over cake. Place a baking sheet over paper and invert cake onto it, gently peeling off wax paper lining. (Don’t worry if cake layer breaks; it will hold together when rolled.)

Make filling:
Beat cream with confectioners sugar and Orange Extract with cleaned beaters until it just holds stiff peaks. Fold in zest.

Fill and roll cake:
Spread filling evenly over cake. Put a long platter next to a long side of cake. Using wax paper as an aid, roll up cake jelly roll–style, beginning with a long side. Carefully transfer, seam side down, to platter, using wax paper to help slide cake. (Cake will crack but will still hold together.)

Dust cake generously with cocoa powder and confectioners sugar.

Blueberry Cheesecake

BLUEBERRY SAUCE

• 2 teaspoons cornstarch
• 1 teaspoon fresh lemon juice
• 1 Tablespoon warm water
• 2  cups fresh or frozen blueberries*
• 2 Tablespoons granulated sugar

CRUST

• 1 and 1/2 cups graham cracker crumbs (about 12 full sheet graham crackers)
• 6 Tablespoons unsalted butter, melted
• 1/3 cup granulated sugar

FILLING

• 24 ounces full-fat cream cheese, softened to room temperature
• 1 cup granulated sugar
• 1 cup full-fat sour cream (or yogurt)
• 2 teaspoons vanilla extract
• 3 large eggs

Directions: 

Adjust oven rack to the lower third position and preheat the oven to 350F degrees. Spray a 9-inch springform pan with nonstick cooking spray. Set aside.

Make the blueberry sauce first: Whisk the cornstarch, lemon juice, and warm water together in a small bowl until the cornstarch has dissolved. Set aside. Warm the blueberries and sugar together in a small saucepan over medium heat. Stir continuously for 3 minutes until the blueberry juices begin to release. Add the cornstarch mixture and continue to stir for another 2-3 minutes, smashing some blueberries as you go. The mixture will start to thicken. Remove from heat and put the mixture through a fine mesh strainer into a small bowl (to separate the cooked berries and the juice). Keep separated and set both (the cooked berries and the juice) aside.

Make the graham cracker crust: Mix the graham cracker crumbs, melted butter, and granulated sugar together in a medium bowl until combined. Press into the bottom of the prepared pan and only slightly up the sides. The crust will be thick. Wrap aluminum foil on the bottom and tightly around the outside walls of the springform pan. Bake the crust for 7-8 minutes. Allow to slightly cool as you prepare the filling.

Make the filling: Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium speed in a large bowl - about 3 full minutes until the mixture is smooth and creamy. Add the sour cream and vanilla, beat until combined. On low speed, add the eggs one at a time, beating after each addition until just blended. Do not overmix the filling after you have added the eggs.

Pour the filling into the cooled crust. Drop spoonfuls of the smooth blueberry sauce onto the batter. Using a knife, gently swirl. If you have leftover blueberry sauce (you will), mix it with the cooked blueberries you set aside. Save for topping the baked cheesecake.

Place the springform pan into a large roasting pan and place into the oven. Fill with about 1 inch of hot water. The foil wrapped around the pan will prevent water from leaking inside.

Bake for 50-60 minutes or until the center is almost set.* Turn the oven off and open the door slightly. Let the cheesecake sit in the oven for 1 hour. Remove from the oven and allow to cool completely at room temperature. Refrigerate for at least 6 hours or overnight (preferred). Loosen the cheesecake from the rim of the pan and remove the rim. Cut into slices and serve chilled. Top with remaining chunky blueberry sauce, if desired.

Cover leftover cheesecake and store in the refrigerator for up to 4 days. Freezes well up to 1 month, covered tightly. Thaw overnight in the refrigerator.

Spinach Artichoke Dip

2 Fresh Artichokes
3 Tbs Lemon Juice
1 tsp Salt
Or
1 14 oz can of sliced artichoke hearts

1 lb Cream Cheese, room temperature
8 oz Mascarpone Cheese, room temperature
2 Tbs Flour, sifted
1 cup Parmesan Cheese, grated
1/4 tsp Fresh thyme Leaves
1/4 tsp Ground Red Pepper Flakes
1 Tbs Fresh Flat Leaf Parsley, chopped
1 Garlic clove, minced
1 Green Onion, chopped
Pinch of salt to taste
Pinch Black pepper to taste
1 -6 oz Fresh Spinach, Chopped
8 inch Round Loaf of bread Italian or Multi-Grain Bread
Diced Tomato for Garnish

Instructions

Preheat oven to 325ºF. PREPARATIONS WITH FRESH ARTICHOKES 

1. BOIL artichokes in 3 quarts water with 1 tsp salt and lemon juice.
2. COOL artichokes. Clean, peel, remove center “choke” and slice artichoke.
3. FOLLOW Dip Preparation steps below using fresh artichokes.

DIP PREPARATION

1. MIX all ingredients in a large bowl, except bread and extra virgin olive oil.
2. COAT a large non-stick baking pan with pan spray; fill pan with mixture. Bake at 325ºF for about 25 minutes or until bubbling and center is hot.
3. CUT cubes out of bread to create hole, set cubed bread aside.
4. SCOOP Dip into bread bowl.
5. SPRINKLE top of heated dip with parmesan cheese and tomato then serve!