Featured Cubradio.com Recipes
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Rasperry French Toast Cups
Ingredients
2 slices Italian bread, cut into 1/2-inch cubes
1/2 cup fresh or frozen raspberries
2 ounces cream cheese, cut into 1/2-inch cubes
2 eggs
1/2 cup milk
1 tablespoon maple syrup
RASPBERRY SYRUP:
2 teaspoons cornstarch
1/3 cup water
2 cups fresh or frozen raspberries, divided
1 tablespoon lemon juice
1 tablespoon maple syrup
1/2 teaspoon grated lemon peel
Ground cinnamon, optional
Divide half of the bread cubes between two greased 8-oz. custard cups. Sprinkle with raspberries and cream cheese. Top with remaining bread. In a small bowl, whisk the eggs, milk and syrup; pour over bread. Cover and refrigerate for at least 1 hour.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 25-30 minutes or until golden brown.
Meanwhile, in a small saucepan, combine cornstarch and water until smooth. Add 1-1/2 cups raspberries, lemon juice, syrup and lemon peel. Bring to a boil; reduce heat. Cook and stir for 2 minutes or until thickened. Strain and discard seeds; cool slightly.
Gently stir the remaining berries into syrup. Sprinkle French toast cups with cinnamon if desired; serve with syrup. Yield: 2 servings.
Blue Cheese Heart Tarts
Ingredients
2 packages (3 ounces each) cream cheese, softened
1 cup (4 ounces) crumbled blue cheese
2 tablespoons butter, softened
1/4 cup heavy whipping cream
3 eggs
2 teaspoons minced chives
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon pepper
3 packages (15 ounces each) refrigerated pie pastry
In a small bowl, beat cheeses until well blended. Add the butter, cream, eggs, chives and seasonings. Beat until light and fluffy; set aside.
Using a 2-1/2-in. heart-shaped cookie cutter, cut pastry into 102 hearts. Gently press cutouts onto the bottom and up the sides of greased miniature muffin cups or miniature heart-shaped muffin cups. Spoon 1 teaspoon filling into each.
Bake at 375° for 10-12 minutes or until golden brown. Cool in pans for 5 minutes before removing. Serve warm. Yield: 8-1/2 dozen.
Boston Cream Sponge Cakes
Ingredients
2 eggs
6 tablespoons sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
CUSTARD FILLING:
1/4 cup sugar
2 teaspoons cornstarch
1/2 cup 2% milk
2 egg yolks, lightly beaten
1/2 teaspoon vanilla extract
3 tablespoons butter, softened
CHOCOLATE FROSTING:
1/2 cup confectioners' sugar
5 teaspoons heavy whipping cream
1 tablespoon butter, softened
1/2 ounce unsweetened chocolate
1/2 teaspoon vanilla extract
In a small bowl, beat eggs until light and fluffy. Gradually add sugar and salt, beating until thick and lemon-colored, about 5 minutes. Stir in vanilla. Fold in flour, 2 tablespoons at a time.
Gently spoon into two 4-in. springform pans coated with cooking spray (pans will be full). Bake at 350° for 15-20 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pans to a wire rack to cool completely.
For custard, in a small saucepan, combine sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.
Remove from the heat. Gently stir in vanilla. Cool to room temperature without stirring. In a small bowl, cream butter. Gradually beat in custard.
To assemble, cut each cake horizontally in half. Place bottom layers on two serving plates; spread with filling. Replace cake tops. In a small bowl, beat the frosting ingredients. Spread over top of cakes. Refrigerate until serving. Yield: 2 servings.
