32 swirled butter cup Recipes

graham cracker crumbs, sugar, sugar, butter or 3 tbsp margarine, melted, philadelphia cream cheese, softened, vanilla, sour cream, eggs, fresh blueberries or 2 cups thawed frozen blueberries

whole graham crackers (1 1/3 cups ground ), sugar, unsalted butter, melted, cream cheese, at room temperature, sugar, egg plus 1 large yolk, at room temperature, sour cream, at room temperature, vanilla extract, whole-berry cranberry sauce, pureed and strained (about 5 tbsp. after straining

approx 4 cups best-for-bread flour, active dry yeast, warm water for yeast, sugar to activate yeast., warm cater for adding to dough, salt, olive oil, whole egg, melted butter (for basting rolls)

ice cream, honey roasted peanuts, nestle milk chocolate and peanut butter swirled morsels (recommended ( nestle) or 1 cup chocolate chips, of your choice (recommended ( nestle), peanut butter and milk chocolate chips (of your choice, recommended ( nestle) or 1/4 cup chocolate chips (of your choice, recommended ( nestle), crunch bars, broken into shards and dusty rubble (recommended ( nestle ), bourbon biscuits , broken up into crumbs and rubble/1 1/2 cups chocolate cookie crumbs, butterscotch sundae sauce, chocolate syrup

chocolate graham cracker crumbs or 2 cups graham cracker crumbs, butter, melted, sugar or 1/3 cup splenda granular, nestle milk chocolate and caramel swirled morsels, sweetened condensed milk (or substitute for diabetics substitute for diabetics), vanilla, coarsely chopped pecans

unsalted butter (soft ), honey (raw is best ), pure vanilla extract, sucanat (brown sugar will do though not as good), egg, fresh ground soft whole wheat pastry flour, hard whole wheat flour (bread, can substitute 1 3/4 cup total store bought whole-wheat flour), baking powder, baking soda, salt, rolled oats (not quick ), ghirardelli bittersweet chocolate chips, nestle milk chocolate and caramel swirled morsels, sliced almonds (optional)

fresh blueberries or 2 1/2 cups frozen blueberries, light brown sugar, cinnamon, margarine or 1/2 cup butter, granulated sugar, egg, egg white, grated lemon zest (its fine if you skip it, it gives extra flavor), self-rising flour, reduced-fat milk (skim to 2% is fine)

sugar, ground cinnamon, grated peeled apple (1 large apple), cinnamon sugar (from above), unbleached all-purpose flour, sugar, baking soda, salt, eggs, canola oil or 1 cup corn oil, vanilla extract, unsalted butter, melted

cinnamon-swirl bread, cubed (with raisin if you like them), cream cheese, cubed, diced apple, eggs, half-and-half or 2 1/2 cups light cream, melted butter, maple syrup

cheesecake factory s white chocolate raspberry truffle cheesecake, margarine, melted, raspberry preserves, water, x 8 oz package cream cheese, granulated sugar, sour cream, vanilla extract, eggs, white chocolate, chopped into chunks, white chocolate, shaved, cream, preheat oven to 475 degrees ., place a large pan or oven-safe skillet filled with about 1/2 of water into the oven while it preheats. this will be your water bath., combine the raspberry preserves with 1/4 cup water in a medium microwave-safe bowl. heat for 11/2 minutes on high in your microwave. stir until smooth. strain to remove the raspberry seeds (toss em out), then let the strained preserves sit to cool, then put the bowl in the refrigerator until later., measure 11/2 cups chocolate cookie crumbs , or crush 20 oreo cookie wafers ( with the filling scraped out ) into a medium bowl. mix in 1/3 cup melted margarine. press the crumb into a 9 spring form pan that has been lined on the bottom and side with parchment paper. using the bottom of a drinking glass or similar, press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side. wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. put the crust in your freezer until the filling is done., use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. mix for a couple minutes or until the ingredients are smooth and creamy. be sure to scrape down the sides of the bowl. whisk the eggs in a medium bowl and then add them to the cream cheese mixture. blend the mixture just enough to integrate the eggs., crust from the freezer and sprinkle 4 oz of white chocolate chunks onto the bottom of the crust. pour half of the cream cheese filling into the crust. drizzle the raspberry preserves over the entire surface of the filling. use a butter knife to swirl the raspberry into the cream cheese. just a couple passes is fine, you don tsp want to blend the raspberry and cream cheese together too much. pour the other half of the filling into the crust., carefully place the cheesecake into the water bath in the oven. bake for 12 minutes at 475of, then turn the oven down to 350of and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color. remove the cheesecake from the oven to cool. when the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator for at least 4 hours., before serving, sprinkle the entire top surface of cheesecake with 2 oz of shaved white chocolate. to serve, slice the cheesecake into 12 equal portions. apply a pile of canned whipped cream to the top of each slice and serve.