Jose Muldoons Cheese Torte Recipes

Steps:

• In a bowl, beat the cream cheese and butter until smooth. Remove 3-1/2 cups to a small bowl; stir in pepper and set aside. Fold olives into the remaining cream cheese mixture. Spread evenly over the bottom of a 9-in. springform pan; set aside., In another large bowl, beat cheddar cheese, cider and paprika on low speed for 1 minute. Beat on high until almost smooth. Spread half over olive layer. Top with peppered cheese mixture. Top with remaining cheddar mixture. Cover with plastic wrap; refrigerate for 6 hours or until firm., Place on serving plate and remove sides of pan. Press pecans into top; garnish with additional olives or grapes if desired. Serve with crackers.

Steps:

• Mix the bottom layer ingredients and put in an 8 inch springform pan.
• Put middle layer on top of that; and then mix top layer ingredients and put on top.
• Chill overnight.
• Use a cookie cutter on top and fill with caviar to make a nice design.
• We used a heart shape at the wedding and filled it with salmon roe and made a nice design of salmon roe around the border-- one of our colors was orange for the wedding so it looked lovely.
• I've also seen this with small red caviar in the middle in a heart shape with black caviar all around the edges-- gorgeous.
• remove the sides of the springform pan to serve with crackers.

Steps:

• Mix goat cheese and cream cheese, add the garlic, add salt.
• Line a small glass bowl (about 2 - 3 cups) with plastic wrap.
• I always put a little oil in first to help hold it down.
• Put about 1/3 of the goat cheese mix into the bowl.
• Flatten with a well oiled spoon.
• Top this with the pesto.
• Put another 1/3 of the goat cheese mix on top of this.
• Put the sundried tomatoes on this.
• Top with the rest of the cheese.
• Put plastic wrap over the top of this.
• Refrigerate for at least 2 hours, and up to four days.
• To serve, invert bowl on a serving dish. Carefully remove the plastic.
• wrap. Serve with baguettes or crackers.

Steps:

• Cream butter and sugar together thoroughly.
• Blend in flour.
• Press evenly onto bottom and 1 1/2 inches up sides of 8 1/2 inch springform pan.
• Spread jam evenly over bottom of crust.
• Beat all filling ingredients together with electric mixer until smooth and light.
• Spread evenly over jam.
• Toss apples, sugar and cinnamon together to coat well.
• Spoon over filling.
• Sprinkle with almonds.
• Bake at 450 degrees for 10 minutes, then reduce heat to 400 degrees and bake another 25-30 minutes or until set and apples are tender.
• Cool slightly then remove pan rim.
• Serve warm or at room temperature.

Steps:

• Cream the butter and sugar together thoroughly. Blend in flour. Press evenly onto bottom and 1-1/2" up the sides of an 8-1/2" spring-form pan.
• Beat all filling ingredients together with electric mixer until smooth and light. Spread on bottom.
• Toss apples, sugar, and cinnamon together to coat well. Spoon over filling. Sprinkle with almonds.
• Bake at 450 degrees F for 10 minutes, then reduce heat to 400 degrees F for 25-30 minutes, or until set and apples are tender. Cool slightly and then remove from pan.
• Refrigerate leftovers.

Steps:

• For cake: In bowl, sift ¾ cup of the sugar with the flour; in large bowl, beat egg whites until soft peaks form; beat in almond extract and remaining sugar, 2 tblsps at a time, until stiff and glossy peaks form; sift flour mixture over top, ¼ at a time, gently folding in after each addition; fold in chopped pecans; scrape into ungreased 10-inch (4L) tube pan; run spatula through batter to eliminate any large air pockets; smooth top.
• Bake in centre of preheated 350F (180C) oven until top springs back when lightly touched, 45-60 minutes; invert pan; let stand on legs attached to pan, or set on bottle or funnel, until cooled completely.
• For caramel sauce: In saucepan, bring butter and half of cream to boil; add sugar and remaining cream; return to boil; reduce heat and simmer for 5 minutes; remove from heat; set aside to cool to room temperature.
• Remove cake from pan; cut into 3 layers; in large bowl, whip cream, icing sugar and vanilla; place bottom cake layer, cut side up, on flat cake plate; using piping bag fitted with star tip, fill hole of cake with whipped cream mixture; pipe border on top around edge; pour ¼ cup (50mL) of the caramel sauce inside border; repeat layers once; top with remaining cake layer, cut side down.
• Spread 3 cups (750mL) of the cream mixture over top and side; pipe rosette in centre; pipe border around edge; spread thin layer of caramel sauce inside border; garnish with pecan halves.

Steps:

• Place grated cheese in a large bowl and let stand at room temperature until soft and slightly oily.
• Stir in onions,pecans,cayenne,mayonnaise0t and pepper sauce.
• Knead with hands (wash them first!) until well blended.
• Line a 10 inch pan with plastic wrap (an indented flan dish works best but a cake pan or any pan with a flat bottom works well too).
• Press cheese mixture firmly into pan;cover top with additional plastic wrap and press mixture again to mold firmly.
• Refrigerate at least 4 hours, or until cheese is firm again.
• To serve, unmold torte onto onto serving dish, spread top with preserves, garnish with fresh raspberries and serve with assorted crackers.
• The torte can be made ahead, but preserves should not be spread on top more than 1 hour before serving.

Steps:

• Preheat oven to 350 degrees.
• Spray bottom of 9x13 pan with cooking spray.
• Mix 2 pkgs softened cream cheese, egg yolk, 3/4 cup sugar and 1 tsp vanilla with mixter until creamy.
• Roll out 1 pkg. of crescent rolls in bottom of 9x13 pan pinching seams together to cover bottom of pan.
• Empty cream cheese mixture onto top of crescent roll base. Unroll other pkg of crescent rolls again pinching seams together.
• Beat egg white with fork until frothy. Spread egg white over crescent roll making sure to cover entire top.
• Mix 1/2 cup sugar and 1 cup chopped walnuts. Sprinkle on top of crescent roll top.
• Bake at 350 for about 27 minutes or until golden brown. Cool then chill in fridge, great made the day before. Cut in squares.