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Churro-Style Cheesecake Bars
Victoria Dinger recommends this recipe.
1/2 cup warm water (110 to 115 degrees)
1 package (¼ ounce) active dry yeast, at room temperature
2 teaspoons sugar
2 cups lukewarm whole milk (90 to 100 degrees)
1/4 pound (1 stick) unsalted butter, melted, plus extra for the waffle iron
2 tablespoons honey
1 teaspoon pure vanilla extract
1¼ teaspoons kosher salt
2 cups all-purpose flour
2 extra-large eggs
1/4 teaspoon baking soda
Sliced bananas, toasted coconut, warm maple syrup, and crème fraîche, for serving
The night before, combine the water, yeast, and sugar in a very large bowl (the batter will expand enormously). Allow it to stand for about 5 minutes, until the yeast dissolves and the mixture has started to foam, which tells you the yeast is active. Stir in the milk, butter, honey, vanilla, and salt. Add the flour and whisk until the batter is smooth. Cover the bowl with plastic wrap and allow it to sit overnight at a cool room temperature.
The next morning, heat a Belgian waffle iron according to the manufacturer’s instructions and brush the top and bottom with melted butter. Beat the eggs together with the baking soda and whisk them into the batter until combined. Pour just enough of the batter onto the hot waffle iron to cover the grids (⅓ to ½ cup each, depending on your waffle maker), close, and cook for 5 to 6 minutes on medium heat, until the waffles are golden brown. Cut them apart with a small knife, if necessary, and remove them with a fork. Repeat the process until all the batter has been used. Serve the waffles hot with sliced bananas, toasted coconut, maple syrup, and crème fraîche and let everyone help themselves.
Belgian Waffle Recipe by Barefoot Contessa
Joan Rosenberg's May dessert
1 hour, 20 minutes total (Active 25 minutes)
16 oz cream cheese
2 (8 oz) cans refrigerated crescent roll dough
2 teaspoons ground cinnamon
1 ¼ cups sugar, divided
2 large eggs
1 tablespoon vanilla extract
6 tablespoons unsalted butter
Dulce de leche ice cream (optional for serving)
Set cream cheese out to soften. Preheat oven to 350°F. Coat 13- x 9-inch baking dish with spray. Unroll 1 can crescent roll dough; place in bottom of dish and spread evenly to edges, then crimp perforations to seal. Combine cinnamon and ¼ cup sugar; set aside.
Place cream cheese and remaining 1 cup sugar in medium bowl; beat with electric mixer on HIGH 2 minutes or until smooth. Add eggs and vanilla; mix until blended. Spoon dollops over dough in dish and spread into even layer.
Unroll remaining 1 can crescent roll dough and place on top of cream cheese mixture; crimp perforations and edges to seal. Melt butter, then pour evenly over top of dough. Sprinkle with cinnamon sugar and bake 25-35 minutes until top has browned and center is 160°F. Let stand to cool 15 minutes. Cut into squares and serve warm with ice cream, if using.
Chefs Tip: Chill any remaining bars in an airtight container. Warm individually in microwave on
MEDIUM (50% power) 10-15 seconds before serving.
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