BLUE OWL RESTAURANT AND BAKERY TURTLE PECAN CHEESECAKE
The Blue Owl is a very cute, tea room type of establishment, in Kimmswick Missouri. Kimmswick is a very small and special little town that has lots of shops filled with antiques and gifts. I am sure you know the type. The also have one of the older St. Louis riverboats there, the Huck Finn, I believe. Not at the restaurant! But down the street at the Mississippi river bank. I often visit Kimmswick when I go back to see my parents, who live not too far from there. The Blue Owl serves foods besides desserts, but it is the desserts they wow everyone with for both size and taste and the reason the Blue Owl is slightly "famous".
Provided by PalatablePastime
Categories Cheesecake
Time 55m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- For crust: Combine graham cracker crumbs and melted butter; press mixture on the bottom and sides of a buttered 10-inch springform pan (2 inches deep). Bake in preheated 350 degree F oven 10 to 15 minutes, then set aside to cool.
- For filling: In heavy saucepan, melt the caramels with evaporated milk over low heat, stirring frequently until smooth. (If desired, dip a few pecans into caramel mixture and set aside to use later as a garnish.) Pour caramel mixture over cooled crust; top with toasted pecans.
- Combine cream cheese and sugar, mixing on medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Add vanilla. Blend in melted chocolate. Pour mixture over pecans and caramel in crust, starting at outer edge.
- Bake in a 350 degree F oven 1 hour and 20 to 25 minutes, or until edges begin to crack. Remove from oven and let cool at room temperature for 30 to 40 minutes. Cover and refrigerate overnight. Remove sides of pan and loosen cheesecake with spatula.
- For chocolate topping: Melt chocolate morsels on medium heat in microwave. Add evaporated milk (or 2 percent milk and butter; see note). Stir until mixture is smooth.
- Spread chocolate topping over chilled cheesecake. Garnish with dollops of whipped cream and pecan halves dipped in caramel, if desired.
- Keep refrigerated.
- NOTE: If you don't want to open another can for the 3 tablespoons evaporated milk, you can substitute 3 tablespoons 2 percent milk and 2 teaspoons butter.
- To toast pecans: Put 1 tablespoon butter or margarine in a 9-inch pie plate. Microwave until melted. Stir in 1 cup pecans, tossing to coat. Microwave on HIGH 2 to 2 1/2 minutes. Let stand 5 minutes.
Nutrition Facts : Calories 890.7, Fat 57.9, SaturatedFat 28.3, Cholesterol 183.4, Sodium 600.7, Carbohydrate 84, Fiber 3.1, Sugar 61.4, Protein 13
LAYERED TURTLE CHEESECAKE
After receiving a request for a special turtle cheesecake and not finding a good recipe, I created my own. Everyone is thrilled with the results and this cheesecake remains a favorite at the coffee shop where I work. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h55m
Yield 12 servings.
Number Of Ingredients 20
Steps:
- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine the flour, brown sugar and pecans; cut in butter until crumbly. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 12-15 minutes or until set. Cool on a wire rack., In a large bowl, beat cream cheese and sugars until smooth. Beat in 1/4 cup flour, cream and vanilla. Add eggs; beat on low speed just until blended. Remove 1 cup batter to a small bowl; stir in melted chocolate. Spread over crust., In another bowl, mix caramel topping and remaining flour; stir in pecans. Drop by tablespoonfuls over chocolate batter. Top with remaining batter. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° for 1-1/4 to 1-1/2 hours or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes. Loosen sides from pan with a knife; cool 1 hour longer. Refrigerate overnight., For ganache, place chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Cool slightly, stirring occasionally. , Remove sides of springform pan. Spread ganache over cheesecake; sprinkle with pecans. Refrigerate until set. If desired, drizzle with additional caramel topping before serving.
Nutrition Facts : Calories 664 calories, Fat 46g fat (25g saturated fat), Cholesterol 182mg cholesterol, Sodium 330mg sodium, Carbohydrate 55g carbohydrate (36g sugars, Fiber 2g fiber), Protein 11g protein.
PHILADELPHIA CARAMEL-PECAN CHEESECAKE
This is a great recipe from Kraftcanada.com. I'm a lover of cheesecakes, and this is absolutely delicious.
Provided by Chef mariajane
Categories Cheesecake
Time 1h
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 325°F Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs, 1/2 cup nuts, and margarine; press onto bottom of pan. Refrigerate until ready to use.
- Beat cream cheese and sugar in large bowl, with mixer until blended. Add sour cream, flour and vanilla; mix well. Add eggs, one at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 45 minutes or unti center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan. Drizzle with caramel topping; sprinkle with remaining nuts. Let stand until topping is firm.
- Prep time does not include refrigeration time.
Nutrition Facts : Calories 333.3, Fat 25.4, SaturatedFat 13.2, Cholesterol 102.4, Sodium 220.6, Carbohydrate 21.2, Fiber 0.8, Sugar 12.4, Protein 6.5
CARAMEL PECAN CHEESECAKE
This was in my local newspaper, and I tried it for a Super Bowl party. It's really good, VERY rich -- pretty easy too. Makes a lot, so I think it could be easily halved. (Prep/Cook time does NOT include 4 hours of refrigeration needed)
Provided by newspapergal
Categories Cheesecake
Time 55m
Yield 32 serving(s)
Number Of Ingredients 12
Steps:
- Mix crumbs, 1/2 cup pecans, granulated sugar and butter.
- Line 13x9-inch baking pan with foil; press crumbs firmly onto bottom of pan.
- Bake at 350 degrees for 10 minutes.
- Beat cream cheese, brown sugar, flour and vanilla with electric mixer on medium speed until well blended.
- Mixture will be pretty thick.
- Add sour cream; mix well.
- Add eggs, one at a time, mixing on low speed after each addition just until blended.
- Place 36 caramels and 1 tablespoon water in microwavable bowl.
- Microwave on high 1 minute or until caramels are completely melted when stirred.
- Add melted caramels to cream cheese batter; stir until well blended.
- The caramel will become kind of stringy through the batter as the caramels cool.
- Pour over crust.
- Bake at 350 degrees for 40 minutes or until center is almost set.
- Sprinkle cheesecake with remaining 1/2 cup pecans.
- Refrigerate 4 hours or overnight.
- ****The recipe calls for melting the remaining caramels and 1 Tbsp of water and drizzling over it, but I did this when I made it and found that the caramel immediately cools and becomes very very sticky.
- I think next time I make it, I will use some caramel ice cream topping to drizzle on top instead.
OOWEY GOOEY BUTTER COOKIES
This is a recipe from the Blue Owl Restaurant and Bakery in Kimmswick, Missouri. Kimmswick is an historic town. This restaurant has even been featured on the Food Network. When I saw this recipe I couldn't wait to try it, so I did, it was delicious !!! I had so much faith in this recipe that I doubled it on the first try, and I am glad I did, they flew out of here with the family. The owner of the restaurant says this is a favorite and bestseller for them. I am sure you will enjoy it, this is one of the easiest recipes I have ever made, but it is one of the best ! Tastes like a Gooey Butter Cake!! I myself used parchment paper which made the cookies thicker and gooeyier if there is such a word LOL Prep time includes 30 min refrigeration.
Provided by Baby Chevelle
Categories Dessert
Time 1h38m
Yield 4 dozen
Number Of Ingredients 6
Steps:
- In a large bowl of electric mixer, beat together butter, vanilla, egg and cream cheese until light and fluffy.
- Add cake mix; beat until well blended ( It will be very stiff).
- Cover dough and chill 30 minutes.
- Preheat oven to 350 degrees. Shape dough into 1 inch balls; roll in powdered sugar. Place about 1 1/2 inches apart on a lightly greased cookie sheet, or you may use parchment paper. With the parchment paper they will not spread as much. Bake 12 minutes, DO NOT let cookies brown!
- Let cookies cool and then sift additional powdered sugar over them.
Nutrition Facts : Calories 886.3, Fat 37.2, SaturatedFat 15.4, Cholesterol 110.8, Sodium 1050.5, Carbohydrate 131, Fiber 1.4, Sugar 85.7, Protein 9
WHITE CHILI (FOOTBALL SOUP)
This recipe comes from The Blue Owl Restaurant and Bakery in historic Kimmswick, MO. My daughter named it "Football Soup" because we always make it when we have a crowd over watching the game after church! Incredibly easy, freezes beautifully, and my bean hating husband even loves it. I add an extra can of green chilies for more flavor. You can make it without the chicken for a cheaper meatless meal, and you can make it without the monterey jack cheese for a low-fat, less thickened soup (but the cheese adds a lot of flavor!)
Provided by Tornado Ali
Categories Chicken
Time 35m
Yield 12-14 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in large pot over medium high heat.
- Add onions and saute until translucent, about 10 minutes.
- Stir in garlic, then chilies, cumin, oregano, and cayenne and saute 2 minutes.
- Add undrained beans and stock and bring to a boil.
- Reduce heat and add chicken and cheese to chili and stir until cheese melts.
- Season to taste with salt and pepper and ladle into bowls.
- FOR FREEZING: Pour soup into a rigid container (or freezer bag), label and freeze. To reheat, thaw in refridgerator overnight or simply put frozen soup into a large pot and gently heat, with lid on and stirring often, till heated through.
Nutrition Facts : Calories 355.5, Fat 14.7, SaturatedFat 6.9, Cholesterol 63.7, Sodium 584.8, Carbohydrate 26.4, Fiber 6.9, Sugar 3.4, Protein 29.5
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