Black Forest Stuffed

INGREDIENTS

• 1 (18.5 ounce) package chocolate cake mix
• 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
• 1 egg
• 2 tablespoons sugar
• 1 (20 ounce) can cherry pie filling, divided
• 1 1/2 cups thawed COOL WHIP Whipped Topping

DIRECTIONS

1. Preheat oven to 350 degrees F. Prepare cake batter as directed on package; set aside. Mix cream cheese, egg and sugar until well blended.
2. Remove 3/4 cup of the pie filling for garnish; set aside. Spoon 2 Tbsp. of the cake batter into each of 24 paper-lined medium muffin cups. Top each with 1 Tbsp. each of the cream cheese mixture and remaining pie filling. Cover evenly with remaining cake batter.
3. Bake 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool 5 min.; remove from pans to wire racks. Cool completely. Top cupcakes with whipped topping and remaining pie filling just before serving.

via Yahoo!Food

California Peach Charlotte

INGREDIENTS:

• 3 (15-ounce) cans California Cling Peach slices, well drained (reserve 5 slices for garnish)
• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 cup granulated sugar, preferably superfine
• 5 tablespoons Frangelico almond liqueur, Grand Marnier, or syrup from the peaches (if using peach syrup, add 1/2 teaspoon almond extract)
• 1 1/2 cups finely ground almonds (reserve 1 tablespoon for garnish)
• 2 cups whipping cream
• 1 tablespoon granulated sugar
• 1 teaspoon vanilla extract

DIRECTION:

1. Line the bottom of the spring form pan with a circle of waxed paper.
2. Using an electric mixer, cream the butter and superfine sugar together for 4 or 5 minutes, until pale and airy. Add the Frangelico almond liqueur, Grand Marnier or reserved peach syrup and almond extract. Continue to beat for a few more minutes until the sugar has nearly dissolved. Blend in the almonds. Reserve.
3. Whip the cream with the sugar and vanilla until it just holds very soft peaks. Fold the lightly whipped cream completely into the almond mixture.
4. Cover the bottom of the spring form pan with 1/3 of the almond cream. Arrange half of the peach slices in a sunburst pattern on the almond cream. Cover with another 1/3 of the almond cream. Repeat with another layer of peach slices and cover with the remaining almond cream. Firmly tap the filled pan onto work surface to settle the mixture and remove any air pockets that may have formed. Cover with plastic wrap and refrigerate for at least 5 hours or overnight. The California Cling Peach Charlotte may be prepared a day in advance to this point.
5. To Serve: Remove the plastic wrap and run a knife around the edge of the pan. Unlatch the spring form pan leaving the ring in place. Place the selected serving plate upside down over the mold and reverse the finished Charlotte onto the plate. Remove the ring and the bottom of the pan. Remove the waxed paper. Garnish with reserved peach slices and sprinkle with the reserved ground almonds. Refrigerate until service. For best results, slice with a damp knife

Via: CooksRecipes

Carolina Country Ribs

INGREDIENTS:

• 11/2 to 2 pounds boneless country style ribs
• 2 quarts cider vinegar
• 6 tablespoons salt
• 1 tablespoon cayenne pepper
• 11/2 tablespoons red pepper flakes
• 1/4 cup molasses or 1/2 cup firmly packed brown sugar

DIRECTION:

1. Combine vinegar, salt, cayenne, red pepper flakes and molasses in a bowl, reserve half the sauce in a medium container and store in the refrigerator until cooking time. Add remaining sauce to ribs in a large glass bowl or glass pan, and marinate for at least 4 hours in refrigerator. Remove ribs and discard used marinade.
2. Prepare medium-hot fire and grill ribs over indirect heat. Close grill hood and grill turning only occasionally, for 1 1/2 to 2 hours, until pork is very tender. (Add extra charcoal if necessary to keep grill temperature at about 325-350 degrees F.) Baste ribs twice with reserved sauce mixture during last 30 minutes of grilling.
3. Serve remaining sauce with ribs.

Via: CooksRecipe

Lattice Apple Pie

INGREDIENTS:

1. 1 1/4 cups all-purpose flour, plus more for rolling
2. 1/3 cup cake flour
3. 2 tablespoons sugar
4. 1/4 teaspoon salt
5. 4 ounces cream cheese, chilled
6. 4 ounces cold unsalted butter, cut into 1/2-inch pieces
7. 1 tablespoon ice water
8. 1 large egg yolk
9. 1 teaspoon cider vinegar
10. 4 pounds large apples - peeled, cored and cut into eighths
11. lemon, juiced and zested
12. 3/4 cup sugar, plus more for sprinkling
13. 3/4 teaspoon cinnamon
14. 1/4 teaspoon salt
15. 1 pinch ground mace
16. 4 ounces unsalted butter
17. 1/2 cup apple cider

DIRECTION:

1. MAKE THE PASTRY: In a large bowl, stir the all-purpose flour with the cake flour, sugar and salt. Add the cream cheese and use your fingertips to break up the cheese into the mixture until it resembles coarse meal. Cut in the butter with a pastry blender until pea-size clumps form.
2. In a small bowl, mix the ice water with the yolk and cider vinegar. Gradually add the ice water mixture, stirring with a fork. Turn the pastry out onto a lightly floured surface and press it into a 10-inch log. Starting at the far end of the log, use the heel of your hand to quickly smear the pastry away from you, a little bit at a time. Use a pastry scraper to gather up the pastry and repeat the smearing process one more time. Gather the pastry together. Cut off one-third of the pastry and pat each piece into a disk. Wrap each disk in plastic and refrigerate for at least 30 minutes or up to 2 days.
3. MEANWHILE, MAKE THE FILLING: In a large bowl, toss the apples with the lemon juice and zest, 3/4 cup sugar, cinnamon, salt and mace. In 2 large skillets, melt the butter. Add the apples and any accumulated juices and spread them in each skillet in a single layer. Cook the apples over moderate heat for 5 minutes, stirring occasionally, until lightly browned in spots. Add 1/4 cup of the apple cider to each skillet, cover and cook, shaking the pans occasionally, until the apples are tender, about 5 minutes. Remove the lids and let the apples cool. If the juices are not thick and syrupy, simmer uncovered for 2 to 3 minutes longer. Let cool completely.
4. On a lightly floured surface, roll out the large pastry disk to a 12-inch round. Ease the pastry into a 9-inch glass pie plate. Trim the overhang to 1/2 inch and refrigerate. Roll out the smaller pastry disk to a rough 12-by-8-inch rectangle; trim the edges. Using a pastry or pizza cutter and a ruler as a guide, cut eight 12-by-1-inch strips. Line a baking sheet with parchment or wax paper. Weave the strips into a lattice on the baking sheet and brush the lattice with water. Sprinkle with sugar and freeze just until firm, about 10 minutes.
5. Preheat the oven to 375 degrees F. Fill the pie shell with the cooled apples and their juices and flatten them slightly with a spatula. Brush the rim of the pie shell with water and slide the lattice on top. Press the edges together to seal. Trim any overhanging lattice. Fold the rim over onto itself and crimp decoratively. Bake the pie for about 1 hour, until the crust is golden all over and the filling is bubbling. Cover the rim with strips of foil if they become too brown. Transfer the pie to a rack and let cool completely.

Via: Yahoo!Food

Shrimp with Barbecue Spices

INGREDIENTS:

1. 1 1/2 tablespoons sweet Pimenton de la Vera (Spanish smoked paprika)
2. 1 tablespoon ancho chile powder
3. 1 tablespoon light brown sugar
4. 1 teaspoon ground cumin
5. 1 teaspoon kosher salt
6. 1/2 teaspoon freshly ground black pepper
7. 8 garlic cloves, coarsely chopped
8. 2 pounds large shrimp, deveined but not shelled
9. 1/2 cup vegetable oil
10. 2 tablespoons unsalted butter
11. 4 scallions, thinly sliced

DIRECTION:

1. In a large bowl, mix the paprika with the ancho chile powder, brown sugar, cumin, salt, pepper and garlic. Add the shrimp and toss to coat in the spices.
2. Heat 1/4 cup of the oil in 2 large skillets until shimmering. Add the shrimp to the skillets and cook over moderately high heat, stirring occasionally, until curled and white throughout, about 4 minutes. Add half of the butter and scallions to each skillet and swirl them in. Transfer the shrimp to a platter and serve.

Notes:

These sweet but fiery shrimp really need a cold beer - ideally, a fresh, hoppy lager - to counter their heat. The well-known Dutch brewery Grolsch recently released a light lager with refreshingly tangy herbal notes. For something with more power and richness, look for Mahr's Unfiltered Lager, from Germany. If you don't want to fuss with shells, you can use shelled shrimp. Cut the cumin in half and cook over moderate heat.

Via: Yahoo!Food