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Food Matters

The Coolest Recipes to Beat the Summer Heat

Submitted by Edmonton Public Library

Written by Caroline Land

Weather forecasters are predicting a hot summer in Edmonton. Looking for ways to beat the heat? Check out EPL's collection of cookbooks for desserts that can help keep you cool all summer long. I scream, you scream, we all scream for ice cream! These are perennial favourites and go down easy on hot summer days:

Icebox Desserts Go beyond ice cream with these ideas for cool parfaits, mousses, puddings, and more. I bet your grandparents' iceboxes never looked like this!

 

People's Pops Think that popsicles are just for kids? Think again! Check out some of New York City's hottest pops in this book from Brooklyn's People's Pops.

 

Pops! Do you like your pops chocolatey? Maybe fruit-flavoured pops are more your thing. Pops! promises icy treats for everyone, no matter what your taste preferences are.

 

Paletas Add a Mexican twist to your popsicles and treats with this book of recipes for paletas and other icy delights.

 

The Vegan Scoop Looking for a vegan alternative to ice cream? Try The Vegan Scoop for some ideas!

 

After you've eaten your ice cream and you need a break from the sun, drop by any of our air conditioned locations to check out even more books and cool off for even for longer!

For the full article and more information about EPL, please visit: https://www.epl.ca/blogs/post/the-coolest-recipes-to-beat-the-summer-heat/

Perfect, Portable Pumpkin Cheesecake

August 15th, 2016

Submitted by ATCO Blue Flame Kitchen

These Individual Pumpkin Cheesecake cups, from our new Holiday Collection cookbook, are a creative way to use pumpkin in a dessert after the Thanksgiving and Halloween seasons have come and gone.

The cinnamon/nutmeg/allspice/pumpkin combination is warm and inviting, a carryover from the autumn months, while the gingersnap crumbs in the base bring notes of holiday cheer, reminding us that gingerbread houses and Christmas cookies are just around the corner.

It’s an ideal dessert for seasonal cocktail parties, as the individual self-contained serving size makes them easy to carry around a room while mingling.

If you’re in need of Mason jars, check the canning section at your local supermarket or in other large retailers.

INDIVIDUAL PUMPKIN CHEESECAKES

1 3/4 cups gingersnap crumbs

2/3 cup finely chopped walnuts

6 tbsp salted butter, melted

8 oz (250 g) cream cheese, softened

4 large eggs

2 cups canned pure pumpkin

1 cup packed golden brown sugar

1 tsp vanilla

1/8 tsp cinnamon

1/8 tsp ground allspice

1/8 tsp salt

Pinch nutmeg

Citrus Whipped Cream (recipe follows)*

 

1. Preheat oven to 325°F.

2. To prepare crusts, combine crumbs, walnuts and melted butter in a bowl until blended.

3. Press mixture onto bottom of 9 wide-mouth half-pint Mason jars or 3/4 cup heatproof ramekins; set aside.

4. To prepare filling, use medium speed of an electric mixer and beat cream cheese until creamy. Beat in eggs until blended. Add pumpkin, brown sugar, vanilla, cinnamon, allspice, salt and nutmeg; beat until smooth.

5. Divide filling among prepared jars and place jars in a large roasting pan. Pour enough hot water into pan to come halfway up sides of jars.

6. Bake until filling is set, about 45 minutes.

7. Remove jars from pan and place jars on a rack. Cool cheesecakes completely in jars.

8. Cover and refrigerate for at least 8 hours or up to 24 hours. Alternatively, cheesecakes may be frozen for up to 1 month. Thaw in refrigerator.

9. Uncover and serve in jars topped with Citrus Whipped Cream. Makes 9.

 

Nutritional analysis per cheesecake:

439 calories, 25.5 g fat, 7.7 g protein, 45.7 g carbohydrate, 2.6 g fibre, 343 mg sodium

 

*Ingredient not included in nutritional analysis.

 

Citrus Whipped Cream

1/4 cup sour cream

1 1/2 tbsp packed golden brown sugar

1 tbsp fresh orange juice

1/2 tsp grated orange peel

1/8 tsp cinnamon

Pinch nutmeg

1/2 cup whipping cream

 

1. Combine sour cream, brown sugar, orange juice, orange peel, cinnamon and nutmeg in a bowl.

2. Using medium speed of an electric mixer, beat cream until stiff.

3. Fold in sour cream mixture. Makes about 1 1/2 cups.

 

Nutritional analysis per 1 tbsp serving:

26 calories, 2.3 g fat, 0.2 g protein, 1.2 g carbohydrate, 0 g fibre, 3 mg sodium

 

For tips on energy safety, food or household matters, call ATCO Blue Flame Kitchen’s Answer Line at 1-877-420-9090 toll-free, visit us online at atcoblueflamekitchen.com, or email us at bfkanswerline@atcogas.com. For help planning meals for your busy family, check out the newly improved Meal Planning section of our website.

Tags: food, kids

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