Archive for January, 2018

I just love cheesecake and if you love nuts heres a great recipe for you

1 cup gram cracker crumbs
1/4 cup chopped pecans
2 tablespoons brown sugar
5 tablespoons melted unsalted butter

3 packages of cream cheese ( 8oz. pk)
3/4 cup brown sugar
3 eggs
1 tablespoon maple flavoring
1 teaspoon vanilla extract
1/2 cup chopped pecans

1/4 cup Sanders Carmel Topping
1 tablespoon melted unsalted butter
1/2 cup chopped pecans

Crust, In a small bowl (mix the topping) the gram cracker, sugar, butter, pecans and mix well. Press into the bottom of a greased 9″ cake pan or individual cheese cake containers. Refrigerate while mixing the filling.
Filling, In a standing mixer, add the cream cheese and sugar and mix until smooth. Add the eggs one at a time at low speed until combined. Now add the flavoring, extract and pecans and mix well. Pour the filling into the crust. Place the 9″ cake pan into a larger pan and fill with approximately 1″ water and bake in the center rack at 350 degrees for 40 – 45 minutes (until the center is set) Remove from the oven and allow to cool on a cooling rack.
Topping, Mix the caramel topping, butter and nuts together and microwave for 1 minute. Spread onto the top of the cooled cheesecake.

Chef Brian Klauss






















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Peach Coffee Cake

Coffee Cake has alway been a morning favorite but when you add a little peach pie to the mix it gets a little better. This coffee cake is made with cream cheese which adds a great flavor to the cake element. As for the crunch I made a pecan streusel topping.

1 cup white sugarIMG_5786
1/2 cup unsalted butter
1 – 8oz. package of cream cheese
1/2 cup whole milk
2 eggs
2 cups all purpose flour
1 1/2 teaspoon vanilla
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Filling: 21 oz. can peach pie filling
1/4 cup of all purpose flour
1/4 cup sugar
1/2 cup chopped pecan
3 tablespoons cold unsalted butter
2 teaspoons cinnamon

Preheat your oven to 325 degrees and grease and flour a 9″ x 13″ cake pan.
In a stand mixer add the butter and sugar, then mix until creamed. Add the cream cheese, eggs, milk, vanilla and mix well to incorporate. Add the flour, baking soda, baking powder and salt to form the batter. Pour 1/2 the batter into the prepared cake pan and spread evenly across the bottom. Then add the peach pie filling evenly over the top. Now add the remaining batter and spread evenly. Set aside and prepare the topping.
In a medium bowl add the flour, sugar, pecans, cinnamon and butter.  Press all the ingredients together by rubbing you fingers together in the mixture forming a crumble like consistency. Sprinkle the topping over the prepared batter and bake for 45 minutes.

Chef Brian Klauss












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