Rhubarb Cheese Pie Recipe

8 Servings / Prep: 35 min. Bake: 25 min. + chilling

Ingredients:

• Pastry for single-crust pie (9 inches)
• 4-1/2 teaspoons all-purpose flour
• 1 tablespoon cornstarch
• 1 cup sugar, divided
• 1/2 cup water
• 3 cups sliced fresh or frozen rhubarb
• 1 teaspoon vanilla extract, divided
• 12 ounces cream cheese, softened
• 2 eggs, lightly beaten
• 1 egg yolk

Directions:

1. Line a 9-in. pie plate with pastry; flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees F for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
2. In a small saucepan, combine the flour, cornstarch and 1/2 cup sugar. Add water and rhubarb; stir until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in 1/2 teaspoon vanilla. Transfer to prepared pastry.
3. In a small bowl, beat the cream cheese and remaining sugar and vanilla until smooth. Add eggs and egg yolk; beat on low speed just until combined. Spread over top of pie.
4. Cover edges with foil. Bake at 325 degrees F for 25-30 minutes or until set. Cool on a wire rack for 1 hour. Cover and refrigerate for at least 4 hours before serving. Yield: 8 servings.

Editor’s Note: If using frozen rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutrition Facts: 1 slice equals 410 calories, 24 g fat (13 g saturated fat), 130 mg cholesterol, 246 mg sodium, 43 g carbohydrate, 1 g fiber, 7 g protein.

Hazelnut Crunch Cake with Mascarpone and Chocolate

Cook Time: 30 min / Yield: 8 servings

Ingredients:

Cake:

• 1 box chocolate cake mix

Crunch:

• 1 cup (about 4 1/2-ounces) hazelnuts, toasted and skinned
• 2/3 cup sugar
• 1/3 cup water

Filling:

• 2 (8-ounces) container mascarpone cheese, room temperature
• 1 cup cream
• 3/4 cup powdered sugar
• 1 teaspoon vanilla extract

Topping:

• 1/4 cup bittersweet chocolate chips
• 1 tablespoon sugar
• 1 teaspoon orange zest

Directions:

For the Cake:

1. Preheat the oven to 350 degrees F.
2. Butter and flour 2 (8-inch) cake pans. Prepare the cake mix according to package instructions. Divide the batter between the 2 cake pans and bake according to pack instructions. Remove from the oven and let cool on a wire rack. 

For the Crunch:

1. Place the toasted nuts close together in a single layer on a parchment-lined baking sheet. Combine the sugar and water in a small saucepan over medium-high heat. Stir the sugar mixture until dissolved. Bring to a boil and let cook until the sugar is light brown, about 8 minutes. Let the bubbles subside then pour the refrigerator and let the sugar nut mixture cool until hard, about 30 minutes. When the sugar nut mixture is hard and cool, top with another piece of parchment paper and pound into small pieces, or place the sugar nut mixture on a cutting board and cut into small pieces. Set aside.

For the Filling:

1. Put the mascarpone cheese, cream, powdered sugar, and vanilla into a large mixing bowl. Using an electric mixer whip the cream mixture to soft peaks. Fold the Crunch mixture into the whipped cream.

For the Topping:

1. Place the chocolate, sugar and zest in a food processor. Process the mixture until the chocolate is finely ground.

To Assemble the Cake:

1. Put 1 cake on a serving plate. Top with 1-inch of the whipped cream cruch mixture. Top with the second layer of cake and continue frosting the entire cake with the remaining whipped cream crunch mixture. Sprinkle the top and sides of the cake with the ground chocolate. Serve.

Honey-Nut Glazed Brie

Serves: 8 / Preparation Time: 5 minute(s) / Cook Time: 4 minute(s)

Ingredients:

• 8 ounces Brie Cheese (wedge or round)
• 1/4 cup I Can’t Believe It’s Not Butter! Spread
• 1 cup coarsely chopped walnuts
• 1/4 tsp. ground cinnamon (optional)
• 1/8 tsp. ground nutmeg (optional)
• 2 tbsp. honey
• 2 large green and/or red apples, cored and thinly sliced

Instructions:

1. Arrange cheese* on serving platter; set aside.
2. Melt I Can’t Believe It’s Not Butter! Spread in 10-inch nonstick skillet over medium-high heat and stir in walnuts until coated. Stir in cinnamon and nutmeg until blended. Stir in honey and cook, stirring constantly, 2 minutes or until mixture is bubbling. Immediately pour over cheese. Serve hot with apples.

*If desired, arrange cheese on microwave-safe plate and top with cooked nut mixture. Microwave at HIGH 15 seconds or until cheese just begins to melt. OR, arrange cheese in 1-quart shallow casserole and top with cooked nut mixture. Bake at 350 degrees for 10 minutes or until cheese just begins to melt. Serve as above.