For some reason its not working for me. I need the White Chocolate cheesecake and the Decadent Pecan Pie recipies. Thanks!Can someone go to the Betty Crocker website and get 2 recipes for me?
White Chocolate Cheesecake
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Go on, you deserve it! Reward yourself with a cool slice of cheesecake featuring the rich, creamy taste of white chocolate.
Prep Time: 30 min
Total Time: 10 hours 13 min
Makes: 16 servings
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1 1/2 cups graham cracker crumbs (20 squares)
1/4 cup finely chopped pecans, toasted
2 tablespoons sugar
1/3 cup butter or margarine, melted
1 cup white baking chips
3/4 cup sugar
2 tablespoons Gold Medal庐 all-purpose flour
2 packages (8 ounces each) cream cheese, softened
2 egg yolks
2 eggs
1/2 cup sour cream
2 cups cut-up fruit or berries
1. Move oven rack to lowest position. Heat oven to 400掳F. Lightly grease bottom and side of springform pan, 8x3 inches; remove bottom.
2. Mix cracker crumbs, pecans, 2 tablespoons sugar and the butter. Press about 3/4 cup of the crumb mixture evenly on bottom of pan. Place on cookie sheet.
3. Bake 6 to 8 minutes or until golden brown; cool.
4. Assemble bottom and side of pan; secure side. Press remaining crumb mixture 2 inches up side of pan. Cut 11-inch circle of heavy-duty aluminum foil. Place pan on foil circle; press foil up side of pan to prevent dripping in oven during baking.
5. Place white baking chips in 2-cup heatproof glass measure. Place measure in 1 1/2-quart saucepan. Add water to saucepan until 2 inches deep. Heat over low heat, stirring frequently, until chips are melted. Remove measure from saucepan.
6. Increase oven temperature to 475潞F.
7. Beat melted chips, 3/4 cup sugar and the flour in large bowl with electric mixer on medium speed until blended. Beat in cream cheese and egg yolks until smooth. Continue beating, adding the eggs one at a time, then the sour cream until blended. Pour batter carefully into crust. Cover pan with aluminum foil.
8. Bake 20 minutes; remove foil. Reduce oven temperature to 300掳F. Bake 1 hour. (If cheesecake browns too quickly, cover loosely with aluminum foil during last 30 minutes of baking.)
9. Turn off oven and leave cheesecake in oven 15 minutes. Cool on wire rack 15 minutes. Run metal spatula along side of cheesecake to loosen before and after refrigerating. Cover tightly and refrigerate at least 8 hours, but no longer than 5 days. Run metal spatula along side of cheesecake to loosen; remove side of pan. Place cheesecake on serving plate. Top with fruit. Immediately refrigerate any remaining cheesecake after serving.
Decadent Pecan Pie
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Make this traditional holiday pie anytime with this easy recipe. It鈥檚 sweet, crunchy pecans in a light flaky crust just like you remember.
Prep Time: 20 min
Total Time: 3 hours 55 min
Makes: 8 servings
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(42)
Member Reviews (8)
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Pastry
1 cup Gold Medal庐 all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water
Filling
2/3 cup sugar
1/3 cup butter or margarine, melted
1 cup corn syrup
1/2 teaspoon salt
3 eggs
1 cup pecan halves or broken pecans
1. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
2. Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
3. Heat oven to 375掳F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; press with times of fork or flute if desired.
4. In another medium bowl, beat all filling ingredients except pecans with wire whisk or hand beater until well blended. Stir in pecans. Pour into pastry-lined pie plate.
5. Cover edge of pastry with 2- to 3-inch-wide strip of foil to prevent excessive browning. Bake 40 to 50 minutes or until center is set, removing foil for last 15 minutes of baking. Refrigerate at least 2 hours until chilled before serving. Store in refrigerator.
Can someone go to the Betty Crocker website and get 2 recipes for me?
I have had trouble getting in there as well sometimes. Sorry I didn't take time to clean them up a bit. So you are entirely welcome. Report Abuse
WHITE CHOCOLATE CHEESECAKE!!
1 1/2 cups graham cracker crumbs (20 squares)
1/4 cup finely chopped pecans, toasted
2 tablespoons sugar
1/3 cup butter or margarine, melted
1 cup white baking chips
3/4 cup sugar
2 tablespoons Gold Medal庐 all-purpose flour
2 packages (8 ounces each) cream cheese, softened
2 egg yolks
2 eggs
1/2 cup sour cream
2 cups cut-up fruit or berries
1. Move oven rack to lowest position. Heat oven to 400掳F. Lightly grease bottom and side of springform pan, 8x3 inches; remove bottom.
2. Mix cracker crumbs, pecans, 2 tablespoons sugar and the butter. Press about 3/4 cup of the crumb mixture evenly on bottom of pan. Place on cookie sheet.
3. Bake 6 to 8 minutes or until golden brown; cool.
4. Assemble bottom and side of pan; secure side. Press remaining crumb mixture 2 inches up side of pan. Cut 11-inch circle of heavy-duty aluminum foil. Place pan on foil circle; press foil up side of pan to prevent dripping in oven during baking.
5. Place white baking chips in 2-cup heatproof glass measure. Place measure in 1 1/2-quart saucepan. Add water to saucepan until 2 inches deep. Heat over low heat, stirring frequently, until chips are melted. Remove measure from saucepan.
6. Increase oven temperature to 475潞F.
7. Beat melted chips, 3/4 cup sugar and the flour in large bowl with electric mixer on medium speed until blended. Beat in cream cheese and egg yolks until smooth. Continue beating, adding the eggs one at a time, then the sour cream until blended. Pour batter carefully into crust. Cover pan with aluminum foil.
8. Bake 20 minutes; remove foil. Reduce oven temperature to 300掳F. Bake 1 hour. (If cheesecake browns too quickly, cover loosely with aluminum foil during last 30 minutes of baking.)
9. Turn off oven and leave cheesecake in oven 15 minutes. Cool on wire rack 15 minutes. Run metal spatula along side of cheesecake to loosen before and after refrigerating. Cover tightly and refrigerate at least 8 hours, but no longer than 5 days. Run metal spatula along side of cheesecake to loosen; remove side of pan. Place cheesecake on serving plate. Top with fruit. Immediately refrigerate any remaining cheesecake after serving.
Make the Most of This Recipe
Special Touch
Make your dessert a star with carambola! The unusual star-shaped carambola fruit makes an excellent garnish for this dessert. Simply wash and slice carambola, pat it dry and let your stars shine!
How-To
Toasting brings out the flavor of the pecans. To toast nuts, sprinkle them in an ungreased heavy skillet. Cook over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.
Nutrition Information:
1 Serving: Calories 355 (Calories from Fat 215 ); Total Fat 24 g (Saturated Fat 13 g); Cholesterol 100 mg; Sodium 180 mg; Total Carbohydrate 31 g (Dietary Fiber 1 g); Protein 5 g Percent Daily Value*: Vitamin A 14 %; Vitamin C 4 %; Calcium 6 %; Iron 4 % Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
Decadent Pecan Pie
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Decadent Pecan Pie
Make this traditional holiday pie anytime with this easy recipe. It鈥檚 sweet, crunchy pecans in a light flaky crust just like you remember.
Prep Time: 20 min
Total Time: 3 hours 55 min
Makes: 8 servings
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full spoonfull spoonfull spoonfull spoonhalf spoon
(42)
Member Reviews (8)
Not what you're looking for? Try another search:
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Pastry
1 cup Gold Medal庐 all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water
Filling
2/3 cup sugar
1/3 cup butter or margarine, melted
1 cup corn syrup
1/2 teaspoon salt
3 eggs
1 cup pecan halves or broken pecans
1. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
2. Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
3. Heat oven to 375掳F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; press with times of fork or flute i
White Chocolate Cheesecake
Go on, you deserve it! Reward yourself with a cool slice of cheesecake featuring the rich, creamy taste of white chocolate.
Prep Time: 30 min
Total Time: 10 hours 13 min
Makes: 16 servings
1 1/2 cups graham cracker crumbs (20 squares)
1/4 cup finely chopped pecans, toasted
2 tablespoons sugar
1/3 cup butter or margarine, melted
1 cup white baking chips
3/4 cup sugar
2 tablespoons Gold Medal庐 all-purpose flour
2 packages (8 ounces each) cream cheese, softened
2 egg yolks
2 eggs
1/2 cup sour cream
2 cups cut-up fruit or berries
1. Move oven rack to lowest position. Heat oven to 400掳F. Lightly grease bottom and side of springform pan, 8x3 inches; remove bottom.
2. Mix cracker crumbs, pecans, 2 tablespoons sugar and the butter. Press about 3/4 cup of the crumb mixture evenly on bottom of pan. Place on cookie sheet.
3. Bake 6 to 8 minutes or until golden brown; cool.
4. Assemble bottom and side of pan; secure side. Press remaining crumb mixture 2 inches up side of pan. Cut 11-inch circle of heavy-duty aluminum foil. Place pan on foil circle; press foil up side of pan to prevent dripping in oven during baking.
5. Place white baking chips in 2-cup heatproof glass measure. Place measure in 1 1/2-quart saucepan. Add water to saucepan until 2 inches deep. Heat over low heat, stirring frequently, until chips are melted. Remove measure from saucepan.
6. Increase oven temperature to 475潞F.
7. Beat melted chips, 3/4 cup sugar and the flour in large bowl with electric mixer on medium speed until blended. Beat in cream cheese and egg yolks until smooth. Continue beating, adding the eggs one at a time, then the sour cream until blended. Pour batter carefully into crust. Cover pan with aluminum foil.
8. Bake 20 minutes; remove foil. Reduce oven temperature to 300掳F. Bake 1 hour. (If cheesecake browns too quickly, cover loosely with aluminum foil during last 30 minutes of baking.)
9. Turn off oven and leave cheesecake in oven 15 minutes. Cool on wire rack 15 minutes. Run metal spatula along side of cheesecake to loosen before and after refrigerating. Cover tightly and refrigerate at least 8 hours, but no longer than 5 days. Run metal spatula along side of cheesecake to loosen; remove side of pan. Place cheesecake on serving plate. Top with fruit. Immediately refrigerate any remaining cheesecake after serving.
Decadent Pecan Pie
Prep Time: 20 min
Total Time: 3 hours 55 min
Makes: 8 servings
Pastry
1 cup Gold Medal庐 all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water
Filling
2/3 cup sugar
1/3 cup butter or margarine, melted
1 cup corn syrup
1/2 teaspoon salt
3 eggs
1 cup pecan halves or broken pecans
1. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
2. Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
3. Heat oven to 375掳F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; press with times of fork or flute if desired.
4. In another medium bowl, beat all filling ingredients except pecans with wire whisk or hand beater until well blended. Stir in pecans. Pour into pastry-lined pie plate.
5. Cover edge of pastry with 2- to 3-inch-wide strip of foil to prevent excessive browning. Bake 40 to 50 minutes or until center is set, removing foil for last 15 minutes of baking. Refrigerate at least 2 hours until chilled before serving. Store in refrigerator.
White choc. cheesecake
1 1/2 cups graham cracker crumbs (20 squares)
1/4 cup finely chopped pecans, toasted
2 tablespoons sugar
1/3 cup butter or margarine, melted
1 cup white baking chips
3/4 cup sugar
2 tablespoons Gold Medal庐 all-purpose flour
2 packages (8 ounces each) cream cheese, softened
2 egg yolks
2 eggs
1/2 cup sour cream
2 cups cut-up fruit or berries
1. Move oven rack to lowest position. Heat oven to 400掳F. Lightly grease bottom and side of springform pan, 8x3 inches; remove bottom.
2. Mix cracker crumbs, pecans, 2 tablespoons sugar and the butter. Press about 3/4 cup of the crumb mixture evenly on bottom of pan. Place on cookie sheet.
3. Bake 6 to 8 minutes or until golden brown; cool.
4. Assemble bottom and side of pan; secure side. Press remaining crumb mixture 2 inches up side of pan. Cut 11-inch circle of heavy-duty aluminum foil. Place pan on foil circle; press foil up side of pan to prevent dripping in oven during baking.
5. Place white baking chips in 2-cup heatproof glass measure. Place measure in 1 1/2-quart saucepan. Add water to saucepan until 2 inches deep. Heat over low heat, stirring frequently, until chips are melted. Remove measure from saucepan.
6. Increase oven temperature to 475潞F.
7. Beat melted chips, 3/4 cup sugar and the flour in large bowl with electric mixer on medium speed until blended. Beat in cream cheese and egg yolks until smooth. Continue beating, adding the eggs one at a time, then the sour cream until blended. Pour batter carefully into crust. Cover pan with aluminum foil.
8. Bake 20 minutes; remove foil. Reduce oven temperature to 300掳F. Bake 1 hour. (If cheesecake browns too quickly, cover loosely with aluminum foil during last 30 minutes of baking.)
9. Turn off oven and leave cheesecake in oven 15 minutes. Cool on wire rack 15 minutes. Run metal spatula along side of cheesecake to loosen before and after refrigerating. Cover tightly and refrigerate at least 8 hours, but no longer than 5 days. Run metal spatula along side of cheesecake to loosen; remove side of pan. Place cheesecake on serving plate. Top with fruit. Immediately refrigerate any remaining cheesecake after serving.
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