Late this past winter I saw a fancy cheese website selling caramel cheese and HAD to try it, high price and expensive shipping at all. This fall, you can buy a block at Market Basket, and you absolutely should! It’s a hit as part of a charcuterie board situation, and pairs super nicely with the raspberries here.
Ingredients:
Raspberry Compote:
- 3/4 pint/10.5 ounces raspberries (I used frozen, no problems there)
- 1/4 cup granulated sugar
Caramel Cheese Sauce:
- 3.5 ounces Ski Queen/Norwegian brown cheese, grated
- 1/2 cup heavy cream
- 2 tablespoons honey
No-Churn Ice Cream:
- 2 cups heavy cream
- 1/2 can (7 ounces) sweetened condensed milk
More cheese, other uses…
To make the compote, combine the berries and sugar in a small saucepan and bring to a simmer over medium heat. Cook, stirring often, until a bit reduced and slightly thickened, about 10 minutes, or a bit more for frozen. Remove from the heat and cool – this can be made ahead of time.
Hmm someone should really clean my stove…
To make the caramel cheese sauce, combine all the ingredients in a medium saucepan and bring to a simmer over medium-high heat. Cook, stirring often, until the cheese has melted and fully combined, and the mixture has thickened to a caramel sauce consistency – remember that as it cools it will become firmer – 8 – 10 minutes. Allow to cool to room temperature. You can also make this ahead, but when refrigerated it firms up so you’d need to heat it back to a sauce, then let it cool back down to room temp.
When ready to make the ice cream, beat the cream in a large bowl until it reaches the stiff peaks stage.
Add the sweetened condensed milk and fold in by hand.
Pour half of the whipped cream mixture into an 8 or more cup container/loaf pan, and add both raspberry compote and caramel cheese sauce by large spoonfuls, then use a knife to swirl it in.
Repeat with the remaining whipped cream mixture, and more compote and caramel sauce – you may have extras of the compote and/or sauce, but can put them on top when serving.
Cover and freeze at least 4 hours, then let sit at room temperature briefly to soften slightly before serving. Yum!
No Churn Caramel Cheese and Raspberry Swirl Ice Cream
From North Wild Kitchen, who has several more recipes using Ski Queen cheese.
Raspberry Compote:
- 3/4 pint/10.5 ounces raspberries (I used frozen, no problems there)
- 1/4 cup granulated sugar
Caramel Cheese Sauce:
- 3.5 ounces Ski Queen/Norwegian brown cheese, grated
- 1/2 cup heavy cream
- 2 tablespoons honey
No-Churn Ice Cream:
- 2 cups heavy cream
- 1/2 can (7 ounces) sweetened condensed milk
To make the compote, combine the berries and sugar in a small saucepan and bring to a simmer over medium heat. Cook, stirring often, until a bit reduced and slightly thickened, about 10 minutes, or a bit more for frozen. Remove from the heat and cool – this can be made ahead of time.
To make the caramel cheese sauce, combine all the ingredients in a medium saucepan and bring to a simmer over medium-high heat. Cook, stirring often, until the cheese has melted and fully combined, and the mixture has thickened to a caramel sauce consistency – remember that as it cools it will become firmer – 8 – 10 minutes. Allow to cool to room temperature. You can also make this ahead, but when refrigerated it firms up so you’d need to heat it back to a sauce, then let it cool back down to room temp.
When ready to make the ice cream, beat the cream in a large bowl until it reaches the stiff peaks stage. Add the sweetened condensed milk and fold in by hand. Pour half of the whipped cream mixture into an 8 or more cup container/loaf pan, and add both raspberry compote and caramel cheese sauce by large spoonfuls, then use a knife to swirl it in. Repeat with the remaining whipped cream mixture, and more compote and caramel sauce – you may have extras of the compote and/or sauce, but can put them on top when serving.
Cover and freeze at least 4 hours, then let sit at room temperature briefly to soften slightly before serving.
Ingredients:
Stir occasionally and then remove the cooked bacon to a plate lined with paper towel to drain.
Pour off most of the bacon grease, leaving about 2 tablespoons in the pot. Put the pot back on the heat, lowering to medium heat, and add the onion.
Cook until the onion has softened and turned translucent, then add the garlic and cook another minute. Add the bacon back in, as well as the cider vinegar, brown sugar, and gochujang, and stir together.
Reduce the heat to low and let cook down a bit, for about 50 minutes, stirring occasionally. This will thicken some when it cools, so you don’t want to cook it to too thick.
Serve warm or cold, eat it straight from the spoon or on crackers, or come up with some entirely other use for this delicious mess!
Ingredients:
Transfer the mixture into an ungreased pie dish and spread evenly around the bottom and up the sides.
Use the bottom of a glass/ramekin/measuring cup to press the crust firmly into the pan. Bake for 10 minutes, then allow to cool to room temperature.
Add the powdered sugar, vanilla, and salt and beat until well combined. (You may want to stir it by hand with a spatula a few times to start incorporating the powdered sugar, so it doesn’t all fly out of the bowl when you turn the mixer back on.) Mix in the caramel. Microwave the dish of gelatin for 10-15 seconds, to melt, then mix that in as well and set the bowl aside.
In a clean bowl, whip the cream until soft peaks form.
After that 8 hours, loosely/gently applied saran wrap won’t stick too much to the surface, if you don’t have some other way to cover the leftovers in the fridge.
Ingredients:
Melt 2 tablespoons of the butter in a large skillet over medium heat. Once the butter is melted and frothy, add as many slices of banana as you can in a single layer, cooking for 2-3 minutes per side until browned and caramelized and until they release easily from the skillet.
After cooking on both sides, transfer the cooked bananas to a plate, add more butter to the pan if needed, and cook the remaining butter slices. Once complete, set the plate with the cooked bananas aside.
In a small saucepan, melt the 4 tablespoons of butter for the caramel over medium heat. Once melted, add the 1/2 cup brown sugar, stir, and cook for 3 minutes, stirring occasionally, until the sugar has dissolved and the mixture darkens slightly. Reduce the heat to low and add the vanilla and cream, whisking together. Simmer for a further minute, then remove from the heat.
Grease a 9″ cake pan, then pour the caramel in in an even layer. Place in the refrigerator for 15 minutes.
Meanwhile, preheat the oven to 300 degrees. In a small bowl, sift together the flour, cocoa powder, baking powder, and salt, then set aside.
In a large bowl, cream together the remaining 4 tablespoons of butter and half cup of brown sugar.
Beat in the eggs. Add half the sifted dry goods, followed by half of the milk, then the remaining dry goods, and remaining milk. Beat until just combined, then fold in the peanut butter chips by hand. Set batter aside. (It seemed pretty liquid-y to me, but the texture of the finished cake was good.)
Remove the chilled cake pan from the fridge and arrange the bananas over the caramel, overlapping them slightly and pressing them into the caramel.
Pour the cake batter on top of the bananas.
Bake for 55-60 minutes, rotating halfway through, until it passes the toothpick test.
Cool at room temperature for at least 30 minutes, and then while the cake is still warm, invert onto a plate.
Serve with whipped cream and a pinch of sea salt. Theoretically a bit less whipped cream if you’re going to eat more the next day for breakfast, but I’m not the cops!
Ingredients:
Remove from the heat and beat in the sugar.
Add the eggs, then the espresso powder, salt, and vanilla.
Fold in the flour, then the caramel bits and chocolate chips.
Transfer into the prepared pan.
Bake for 20 minutes. Rotate the pan, then bake another 15-20 minutes, until the edges have darkened and the top looks cooked.
Cool in the pan at least 30 minutes, then remove from the pan (remembering now that the bottom of your parchment will be greasy so you don’t want it directly on your counters), slice, and serve.
Ingredients:
Mix in the eggs and vanilla.
Whisk in the flour and salt, then the chocolate chips.
Spread into the crust.
Cool in the pan, on a wire rack, then slice and serve. If you lined the pan with parchment, you can lift out before slicing. Store in an airtight container.
Stir in the cereal and chocolate chips.
Turn out onto the lined pan and press into an even layer – it may be helpful to spray a silicone spatula with baking spray to press with.
Bake 10 to 12 minutes or until golden brown. Cool in the pan on a wire rack, then break into chunks and store in an airtight container.
Combine the buttermilk, honey, salt, and baking soda (perhaps in a large measuring cup, which you can also use to microwave the buttermilk to warm it), whisk together, then pour into the yeast mixture.
Add 3 cups of the flour and mix until smooth on low speed of your mixture, starting with the paddle attachment, 3-5 minutes. Add the melted butter and mix until completely combined.
Add the remaining flour 1 cup at a time, continuing to mix on low speed. I do recommend briefly stirring by hand after each addition, so that turning on the mixer doesn’t create a huge cloud of loose flour. When the dough pulls from the sides of the bowl, remove and knead until smooth. I had hoped to knead fully just with the dough hook, but it seemed like much of the dough wasn’t really getting kneaded, so I did do it by hand.
Place the kneaded dough in a greased bowl, rotate to cover all sides of the dough in the grease, and cover. Let rise somewhere warm for 1 1/2 hours, or until doubled.
Grease two bread pans. Once risen, punch down and shape into two loaves, putting each into a greased pan with seam-side down. Lightly grease the top of the bread, then cover and let rise a further 45 minutes, or until the dough has reached the top of the bread pans.
Preheat the oven to 375, put in the loaves, and bake for 30 minutes.
Remove the bread from the oven and brush the tops with melted butter.
Let cool on a rack in the pans for 10 minutes, then remove from the pans and let cool completely on a wire rack.
Ingredients:
Bake until set, about 8 minutes, then move to a wire rack to cool. You’re done with the oven now and can turn it off.
Pour the warm egg mixture back into the larger pot and return to the heat, bringing to a gentle boil while stirring constantly.
Boil for two minutes, then remove from the heat. Add the peanut butter and stir until smooth.
Pour into the cooled crust, cover, and refrigerate at least two hours.
After the filling has cooled, beat the heavy cream until it begins to thicken, then add the powdered sugar and continue beating until stiff peaks form. If you don’t expect the custard to all get eaten that day, add the tablespoon of pudding powder, which will ensure no liquid starts seeping out of the leftover whipped cream. Spread the whipped cream over the peanut butter layer, then top with the Reese’s Pieces and chocolate sauce.
At fridge temperature, this is a dish you serve with a spoon. For nice slices, freeze maybe an hour, then slice. Once it’s fully frozen, it becomes hard (but still possible) to draw a knife through, so half-frozen would be ideal.
sparecake 