Recipes
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Double Dill Dill Dip
Recipe Double Dill Dill Dip
Loved by everyone, this dill dip is equally good on vegetables and chips! Make it early and let the flavors mix…
Ingredients
1 Cup Bles Wold Quark Yogurt
1 Cup Mayonnaise ( not Miracle Whip)
1 Cup Dill Pickles with Garlic
6 Tbsp Fresh Dill Weed chopped fine
½ Tsp Garlic powder
¼ Tsp Sugar
⅛ Tsp Salt
Method
Mince dill pickles very fine and pat with a clean paper towel several times to absorb liquid. Measure all other ingredients into a bowl and whisk until smooth. Stir in pickle. Cover with cling wrap and let sit in the fridge for several hours. Serve with assorted veggies and pretzels. Store leftovers in the fridge.
Cranberry Lime Cream Pie
Recipe Cranberry Lime Cream Pie
This refreshing pie has a lovely Christmassy appearance, but it is delicious year round.
Crust
1 ½ cup Graham Wafer Crumbs
2 Tbsp Sugar
6 Tbsp melted creamery Butter
Filling
2 -300 ml cans Sweetened Condensed Milk
1 Cup Bles Wold Quark Yogurt
1 ½ Tbsp finely grated Lime Zest
⅔ cup Lime Juice ( freshly squeezed is best)
⅔ cup chopped fresh Cranberries
Topping
2 cups Whipping Cream
1 Tbsp Sugar
Fresh Limes, Fresh Cranberries and reserved Graham Crumbs for garnish
Method
Preheat oven to 350℉. In a medium bowl, combine graham cracker crumbs, melted butter and sugar. Set aside ¼ cup or so. Press firmly, starting with the sides and then across the bottom of a 9 inch pie plate. Bake for 10 minutes, no more. Let the crust cool on a wire rack.
Combine all filling ingredients in a medium bowl. Pour into the prepared crust and bake in the oven for 15 minutes. Let cool on the counter on a cookie sheet for 30 minutes and then put it in the fridge,covered with saran wrap that has been sprayed with cooking spray for 4 hours or overnight. Whip cream with sugar until stiff. Pipe over pie until fully covered and then garnish with reserved graham crust crumbs, fresh lime wedges and cranberries. Clean knife in between cuts when cutting pie, for nice clean slices. Store in fridge.
Smoked Salmon Cheesecake
Recipe Smoked Salmon Cheesecake
Pike Place Chowder in Seattle makes an amazing Smoked Salmon Chowder. This elegant cheesecake takes the components of the soup and transforms them into an easy appetizer. Serve this as a twist your guests will love!
Crust
120 gram Pretzels
1 ½ Tbsp Parmesan Cheese Product
½ cup Butter
Filling
1 Tbsp Frank’s Hot Sauce
1 ½ Tsp Tomato Paste
½ Tsp Salt
½ Tsp Black Pepper
2 Tsp Chopped Garlic
1 ½ Cup Bles Wold Quark Yogurt
4 oz Cream Cheese, softened
3 Eggs
75 Gr Smoked Salmon
1 Cup finely minced onion, sauteed in 1 Tbsp Butter
Method
Preheat oven to 350 F. Place an 8 inch round baking pan on a piece of parchment paper, and trace around the bottom. Cut it out. Spray pan with non stick baking spray and place parchment paper circle in the bottom. Crush pretzels by pulsing them in the food processor until finely ground. Melt butter and measure Parmesan Cheese product into a small bowl. Combine Pretzel crumbs,Parmesan Cheese and Butter and mix together. Press firmly on the bottom of prepared pan. Bake for 5 minutes.
Place first 9 filling ingredients into the bowl of the food processor. Process until smooth. Stir in sauteed onions. Pour filling over baked crust. Return to oven and bake 35-40 minutes or until just set. Turn off oven, open door and let cheesecake sit in cooling oven for 10 minutes or so before removing and placing in fridge to chill. This process helps minimize cracking. Chill a minimum of 4 hours, 6 is best. When ready to serve, run a knife around the edge of the pan to loosen the cheesecake. Flip it out onto a serving platter, and decorate with red pepper strips, fresh dill and capers. Serve in very thin wedges on assorted crackers or cucumber slices.
Espresso Baileys Quark Cheesecake
Espresso Baileys Quark Cheesecake
Courtesy of My Oma Always Canning. The tang of quark yogurt mixed
with chocolate and the richness of Baileys Espresso Creme make for a
memorable treat.
Prep time: 30 min
Chill time : Min 4 hours
Crust
2 ⅓ cup Graham Cracker Crumbs
⅓ cup Sugar
⅔ cup Cocoa
¾ cup Butter
16 oz chopped chocolate ( ½ milk and ½ dark chocolate tastes the best)
1 ½ cup Bles Wold Quark Yogurt
3 Tbsp sugar
1 Package Knox Gelatin
¼ cup cool water
¼ cup boiling water
2 cup whipping cream, whipped
4 Tbsp Baileys Espresso Liqueur
1 cup Whipping Cream
1 ½ Tbsp sugar
2 Tbsp Baileys Espresso Liqueur
Choc Covered Coffee Beans, Oreo Cookies, etc to decorate
Filling
16 oz chopped chocolate ( ½ milk and ½ dark chocolate tastes the best)
1 ½ cup Bles Wold Quark Yogurt
3 Tbsp sugar
1 Package Knox Gelatin
¼ cup cool water
¼ cup boiling water
2 cup whipping cream, whipped
4 Tbsp Baileys Espresso Liqueur
Topping
1 cup Whipping Cream
1 ½ Tbsp sugar
2 Tbsp Baileys Espresso Liqueur
Choc Covered Coffee Beans, Oreo Cookies, etc to decorate
Method
• Preheat the oven to 350 F.
• Melt butter in the microwave, stir in graham cracker crumbs, sugar and cocoa. Spray a 9- or 10-inch springform pan with cooking spray; take out ¼ cup of cookie crust mixture and set aside. Press the remaining crumbs slightly up the sides and over the bottom of the pan.
• Bake for 3 minutes, no more, in the oven. Set on a wire rack to cool.
• Melt chocolate in the microwave at 30% power in short periods of time or place in a double boiler and stir often until smooth and completely melted. Let cool slightly, just on the counter.
• Place the quark yogurt and the sugar in a medium size bowl and mix together with a hand mixer or whisk until smooth. In a small bowl, put ¼ cup cool water and gelatin, stir together and then add 1/ 4 cup boiling water, stir until gelatin is completely dissolved.
• Add to quark and sugar mixture and whisk until smooth. Take about ½ cup of the quark mixture and whisking briskly with one hand ( or having the hand mixer running) slowly add it to the melted chocolate in the
pot. Do this 2 or 3 times. Then add the rest of the quark mixture to the chocolate and mix until smooth. Pour in the Tablespoons of Baileys and mix again
• Finally, using a spatula, fold in the 2 cups of stiffly whipped
cream. Turn mixture out onto crust in springform pan, and smooth top. Cover with plastic wrap and chill for 4 hour in the fridge, or overnight.
• Whip cream with Baileys and sugar until stiff.
• Decorate top of cheesecake with piped Baileys whipping cream, reserved chocolate graham crumbs ( from the crust) and whatever other decorations you choose.
• Run a paring knife under hot water until very warm, dry off and loosen the edge of the cheesecake before opening the latch of the spring-form pan
and remove the side.
• Cut your slices of cheesecake with a knife heated under hot tap water and dried off between slices.
Store in the fridge. Yield 10-12 servings.
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