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Welcome to Insider Recipes, this is where you can get all the Delicious Treats and Desserts here, Any Questions or Concerns about Recipes or want to refer some Recipes leave a comment with your name and email. If you want Insider Tips and got questions regarding the site don't be scared too ask. Leave your Comments and Subscribe Please.... This blog was intended to not only Teach and Learn about popular Desserts but to Fulfill the Body and Mind. I hope we can not only Fulfill your Mind but your Stomach LOL... Thank You for coming to Insider Recipe and hopefully you can Subscribe and Spread the Love and Support

Paula's Home Cooking With Paula Deen: Volume Four

Guides For Baking Beginners And Pros

200 Recipes Under 200 Calories

Thanksgiving Desserts DVD

Dessert's Of The Month

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Mini Blackberry Caramel Cheesecakes

Author: Admin // Category:

  • Ingredients 
  • Caramel:
  • 1 cup sugar
  • ½ cup water
  • Cheesecakes:
  • 6 ounces white chocolate, finely chopped
  • ¼ cup boiling water
  • 1 ½ pounds cream cheese, at room temperature
  • ½ cup plus 2 TBSP sugar
  • 1 ½ tsp vanilla extract
  • 2 eggs, at room temperature
  • 5 ounces ripe blackberries, rinsed and patted dry 
  •  

DIRECTIONS

Preheat oven to 325F.

To make the caramel, combine sugar and water in a 1-quart saucepan. Stir(do no whisk) gently over medium heat until most of the sugar is dissolved.

Stop stirring and bring mixture to a simmer. Cover and simmer 2-3 minutes to dissolve the sugar.

Uncover and increase the heat to medium. Simmer without stirring until the syrup begins to color. Swirl the pan to evenly distribute the color.

Cook until the caramel is a slightly reddish amber color. Immediately pour equal amount or caramel into 5 ounce ramekin(or 6 ounce). Tilt each cup to spread caramel over the bottom and partway up the sides. Set cups aside to cool.

To make cheesecakes, place the chocolate in a small bowl. Pour the boiling water over the chocolate ans stir until smooth.

In a medium bowl, beat the cream cheese just until smooth, about 30 seconds. Scrape the bowl and beaters.

Add the sugar and vanilla and beat just until smooth, about 1-2 minutes.

Add 1 egg and beat until incorporated. Scrape the bowl and beaters. Beat in second egg. Stir in the melted chocolate.

Divide the berried among the caramel cups, pouring the batter among the cups, pouring it on top of the berries.

Place cups in a baking pan that is deep enough to hold water. Carefully pour some boiling water into the baking pan to a depth of 1 inch.

Bake until the edges of the cheesecakes are puffed but the centers still jiggle when the cups are tapped., 15-20 minutes.

Remove the pan from the oven. Use tongs to transfer each cup from the hot water to a rack to cool completely.

Cover and refrigerate over night or even longer.

To unmold, run a knife around the cheesecakes edges and invert onto individual serving plates.
  •  
  • This Mini Blackberry Carmel Cheesecakes was out of this world.... Making this not only a few weeks ago... but my family loved it.... something you can just do together and have a nice convo with family to sit back and bake is a nice together time... the texture along side of the way it taste was something I haven't had in a good while with a cheesecake. everybody got they own individual pieces and its easy to fix up right before you cook your meals.... I considered this then a regular cheesecake because its unique in may ways and your stomachs can be the judge of that.
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Caramel Apple Upside-Down Cornmeal Cake

Author: Admin // Category:

Ingredients

  • 6  Tbsp. butter
  • 4  medium apples, peeled, cored, and sliced
  • 1/2  cup packed brown sugar
  • 2  Tbsp. milk
  • 1/2  cup chopped pecans
  • 1/3  cup dried cranberries
  • 3/4  cup all-purpose flour
  • 2  Tbsp. granulated sugar
  • 1-1/2  tsp. baking powder
  • 1/4  tsp. salt
  • 3/4  cup cornmeal
  • 1  cup hot water
  • 1/4  cup butter, melted
  • 2  eggs, lightly beaten
  • 1-1/2  tsp. vanilla 

Directions

1. Preheat oven to 350 degrees F. In a 10-inch oven-going skillet melt 2 tablespoons of the butter over medium heat. Add apples; cook and stir 5 minutes or until tender. Remove from skillet. In same skillet combine remaining butter and brown sugar. Cook and stir over medium heat until butter melts. Bring to boiling. Remove from heat. Stir in milk. Sprinkle with pecans and cranberries. Arrange apple slices on top.
2. In bowl combine flour, sugar, baking powder, and salt. In medium bowl combine cornmeal, water, and 1/4 cup butter. Stir in eggs and vanilla. Stir in flour mixture just until combined. Pour over apples.
3. Bake 30 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Invert; serve warm. Makes 8 servings.

The Caramel Apple Upside Down Cornmeal Cake reminded me of bread pudding. Alot of people know how the bread pudding looks when its smashed in form.... I love this cake to me it was no different then the Original Version of the Upside Down Cake.... For Me The Taste Was Very tasty. I had made this last year for a Christmas party and by the time everybody had left with plates... I realized it was gone... incredible completely worth the time and the effort. Try it for the Holidays Guarantee Good.

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Apple Bundles

Author: Admin // Category: 
  Ingredients 


 
8 oz Refrigerated 
crescent roll 
       2 lg Apples 
       1 md Orange
     1/4 c  Butter; melted
     1/2 c  Sugar
   1 1/2 ts Cinnamon
  
 
 
 
 
 
 
 
 
Preheat oven to 375 degrees. Peel, core and slice apples into VERY thin
   slices. Unroll crescent dough; separate into 8 triangles. Cut each triangle
   in half, to make 16 strips. Place about 3 apple slices at the wide end, and
   roll up. Zest and juice orange; pour juice in bottom of a 9x13-inch pan (or
   large pie pan). Arrange bundles in pan. Drizzle melted butter over bundles.
   Add orange zest to sugar and cinnamon and stir. Spoon sugar mixture over
   bundles. Bake 25 to 30 minutes, or until golden brown. Serve warm, with
   whipped cream or ice cream.

 
Apple Bundles are tiny wrapped up apple pieces wrapped in a roll... 
Very similar to the fried pies...
Also kid friendly something that the kids could even do.
its well prepared short and simple nothing extra with this recipe...
I found it exactly what it looks like finger friendly... 
something you can have during a prarty,
nothing really to do here and im sure you don't even need the ingredients... 
Very 5 min snack, something the whole family can enjoy. 








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Pumpkin Roll

	Author: Admin // Category: 






INGREDIENTS 
    

  •                                      3 eggs
    • 

  •                                      1 cup white sugar
    • 

  •                                      2/3 cup solid pack pumpkin puree
    • 

  •                                      1 teaspoon lemon juice
    • 

  •                                      3/4 cup all-purpose flour
    • 

  •                                      1 teaspoon baking powder
    • 

  •                                      1/2 teaspoon salt
    • 

  •                                      2 teaspoons ground cinnamon
    • 

  •                                      1 teaspoon ground ginger
    • 

  •                                      1 cup chopped pecans
    • 

  •                                      confectioners' sugar for dusting
    • 

  •                                       
    • 

  •                                      1 (8 ounce) package cream cheese
    • 

  •                                      4 tablespoons butter
    • 

  •                                      1 cup confectioners' sugar
    • 

  •                                      1/2 teaspoon vanilla extract
    • 

  •                                      confectioners' sugar for dusting
    • 

DIRECTIONS
  1.                              Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan.                         
    2. 

  2.  In a large bowl, beat eggs and sugar with an electric mixer on high speed for five minutes. Gradually mix in pumpkin and lemon juice. Combine the flour, baking powder, salt, cinnamon, and ginger; stir into the pumpkin mixture. Spread batter evenly into the prepared pan. Sprinkle pecans over the top of the batter. 
    3. 

  3.  Bake for 12 to 15 minutes, or until the center springs back when touched. Loosen edges with a knife. Turn out on two dishtowels that have been dusted with confectioners' sugar. Roll up cake using towels, and let cool for about 20 minutes. 
    4. 

  4.  In a medium bowl, combine cream cheese, butter, 1 cup confectioners' sugar, and vanilla. Beat until smooth. Unroll pumpkin cake when cool, spread with filling, and roll up. Place pumpkin roll on a long sheet of waxed paper, and dust with confectioners' sugar. Wrap cake in waxed paper, and twist ends of waxed paper like a candy wrapper. Refrigerate overnight. Serve chilled; before slicing, dust with additional confectioners' sugar. 
    5. 

This Roll Is one of the better rolls I had. I had tried the Chocolate one with Filling... I HATE THEM the little snacks from stores... HATE HATE HATE THEM.... they taste nothing like this.... This is the home made type of roll that comes right out of the oven. I really liked this Pumpkin Roll. This Is A Nice Appetizer Not something I would make often but something to try here and there.....






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Classic Fried Pies

	Author: Admin // Category: 









 LOL, Looking at this looks very simple and funny finger snacks... when I was first introduced To the Classic Fried Pies I Instantly Thought French Fries LMAO. For me it was different it just took me a second to process my thought because I had never in my life saw fried pies.... This is the type of snack you can make for the kids to have maybe a few after lunch here and there and what not... its very neat looking the way its done is something you can do for the kids.... And it also comes in for parties... Little get together with friends a Friday night hangout snack.... short and simple I enjoyed making them and trying them.... they taste just as good as they look. Very soft crispy but very soft at the touch.... you can smash them but if you let them sit they get to the right texture.... everybody found it amusing at how somebody could come up with the idea... but hey whoever did came up with a delicious finger snack.... the kids will enjoy and so will you..... comment telling everybody about the experiences all had with y'all families or friends making these fried pies... 
 
Ingredients
  •  1  cup (2 sticks)              unsalted butter    
    • 

  •  1/4  cup              lard    
    • 

  •  3  cups              unbleached all-purpose flour    
    • 

  •  2  tsp.              kosher salt    
    • 

  •  1  tsp.              sugar    
    • 

  •  8  to 12 Tbsp.              ice water    
    • 

  •  1  recipe              Sweet Potato-Fig Filling, recipe below    
    • 

  •                  Peanut oil for deep-fat frying    
    • 

  •                  Sugar    
    • 

Directions
1. Place butter and lard in the freezer for 10 minutes. 

2. Place flour, salt, and the 1 teaspoon sugar on a large cutting board. Mix them with your fingers to blend. Place cold butter and lard on flour mixture. Use a pastry scraper or large kitchen knife to roughly cut butter and lard into the flour mixture. (Some butter and lard will be finely cut in, and some will be in 1/2- to 3/4-inch pieces.) 

3. Working quickly, gather the flour mixture in a mound. Use your fingers to shape a lengthwise trench through center. Sprinkle 1 tablespoon of the ice water along the length of the trench. With upturned fingers toss and fluff together flour mixture and water. Repeat to reshape, sprinkle ice water, and toss and fluff. After incorporating 8 tablespoons of ice water, dough should begin to clump. If necessary, repeat to add more water. 

4. Gather rough dough with a pastry scraper. Working quickly, use the heel of your hand to smear (push away) egg-size pieces of dough, one at a time. Regather dough and repeat process. 

5. Gather dough in mound. Wrap in a double-thickness of plastic wrap. Press with palms of hands to flatten. Refrigerate at least 2 hours and up to 24 hours. 

6. On a lightly floured surface roll chilled dough about 1/2 inch thick. Brush excess flour from surface of dough. Fold dough in thirds, brushing flour off the underside of dough as it is folded over. Lightly press layers together with a rolling pin. Wrap dough in plastic. Refrigerate at least 30 minutes or up to 24 hours. 

7. On lightly floured surface, roll out cold dough to an even 1/8-inch thickness. With 3-inch round cutter, cut 24 circles, rerolling dough as needed. (If dough becomes warm, transfer to baking sheet and refrigerate about 5 minutes.) 

8. Spoon a generous teaspoonful of filling on center of each circle. Lightly moisten dough edges. Fold in half, pinching edges to seal. Refrigerate sealed pies until ready to fry. 

9. Fill a very deep 10-inch cast-iron skillet half full with oil. Heat over medium heat 365 degrees F. Fry pies, a few at a time, about 3 minutes, until golden brown, turning as needed to cook evenly. Drain on cooling racks. Cool slightly; roll in sugar. Serve warm or at room temperature. Makes 24 pies. 

Sweet Potato-Filling: Heat oven to 350 degrees F. On foil-lined baking sheet bake two medium-size sweet potatoes for 1-1/2 hours or until very soft. Meanwhile, remove stems and half dried figs (to equal 1/4 cup, packed). Place in small saucepan; barely cover with water. Bring to boiling. Reduce heat; simmer, covered, about 15 minutes until softened. Cool slightly, drain, and finely chop. Stir in 1 tablespoon honey; set aside. Remove potatoes from oven and cool slightly. Peel potatoes. In a large bowl mash potato flesh until smooth. Mix in 1 tablespoon unsalted butter, 1-1/2 teaspoons packed brown sugar, 1/4 teaspoon kosher salt, and 1/8 teaspoon freshly grated nutmeg. Stir figs into sweet potato mixture. Cool completely before filling pies. 


Nutrition Facts
Calories 187

Timing





Prep: 50 minutes            

Chill: 2-1/2 hours            

Freeze: 10 minutes            

Cook: 3 minutes/batch






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White Chocolate Brownies

	Author: Admin // Category: 






Ingredients:


1/2 cup of butter (softened)

1 cup sugar

2 eggs

2 tsp vanilla extract

1 cup flour

1 cup semi sweet chocolate chips

1 cup chopped walnuts (optional)





Directions:

1. Preheat oven at 350'C

2. Cream butter and sugar, and add the ingredients in the order listed.

3. Pour batter in a greased 9x12 rectangular pan (or similar)

4. Bake for 20-25 minutes, or until golden brown and tooth pick comes out clean when inserted in the centre 




 




This White Chocolate Brownies was Different from what I had, I never really thought about a White Chocolate Brownies. But going into the process of baking it I realized that it may be a change of thought... I was reconsidering trying it.... Not a big fan of White Chocolate. It ends up looking kind of dry but the taste is very very tasteful... But the dryness makes it solid and very cookie like... Try it Leave A Comment About How U Thought It Came Out.....   











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Mountain Apple Cobbler

	Author: Admin // Category: 





 The Mountain Apple Cobbler was a mouthful of Cresentrolls with Crispy Apple Slices. I Never really was crazy about Apple Cobbler. But after having a special Tiny Dessert for the night I decided that this was really a new delivery that i wasn't expecting.... Try it out, if you haven't baked Cobbler it can be a little messy but it always comes out a Sweet Treat....   










Ingredients


2 granny smith apples (peel & cut into 8 sections each) 

 2 cans crescent rolls (1 can for each apple) 

 1 cup butter (not margarine) 

 1 1/2 cups sugar

 1 1/2 cups Mountain Dew soda 


Directions

  1. 


    

    Wrap each 1/8 apple section in crescent roll dough. 
    

    2. 


  2. 


    

    Place in lightly greased baking dish. 
    

    3. 


  3. 


    

    Melt butter& mix with sugar, spread over apples. 
    

    4. 


  4. 


    

    Pour Mountain Dew over apples. 
    

    5. 


  5. 


    

    DO NOT STIR. 
    

    6. 


  6. 


    

    Sprinkle with cinnamon& chopped nuts. 
    

    7. 


  7. 


    

    Bake uncovered at 350 degrees for approximately 45 minutes. 
    

    8. 


  8. 


    

    Can be served with ice cream or whipped cream. 
    

    9. 

      1 hour |         15 min prep 









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