On this page we talk about how sourdough starters work, and what you're doing when you start a sourdough starter. If you're in too much of hurry to read this and want to just make a starter, there are pointers to three tried and true methods of starting starters on the left and bottom of this page.
This is the most hit upon page at our site. A lot of people think if they can just start a good starter, they'll have mastered the art of sourdough. And if you look for sourdough starters at Google, chances are good that you'll wind up here. On this and three associated pages we'll talk about how to start a starter. However, having a good starter won't make you a good sourdough baker any more than having a hot racecar will make you a great racer. Sure, a racer needs a good car to win, and a baker needs a good culture to make good sourdough bread, but you need to know what to do with your tools to get the most out of them. So, I hope you'll look around here and pick up some techniques and maybe some recipes too! I hope you'll also look at the pages that talk about maintaining a starter, using a starter, storing a starter and reviving a starter. Together, those pages in the Sourdough Starter Primer will really help you get going with your exploration with sourdough.
Friday, June 10, 2011
Thursday, June 9, 2011
An Introduction to Bread Making
Many letters I've received over the years are from people who want to bake with sourdough, which I approve of, but who have no baking experience. Like "Bob", played by Bill Murray in the wonderful movie "What about Bob?", I strongly feel that it is best to start with "Baby Steps," taking things one small step at a time.
The place to start in baking is with simple yeast based baking, so, I've put this page together to get people used to the mechanics of yeast based baking with as little hassle and pain as possible. All three of the recipes in this section of the web page use yeast.
Once you get these techniques down, then we have the Fast Track to Sourdough and Sourdough Starter Primer pages that will help you build on your newly honed baking skills and enter the seemingly mysterious world of sourdough. Please don't skip ahead. The yeasted introductory pages will help you develop important skills that will serve you in good stead in sourdough baking.
The place to start in baking is with simple yeast based baking, so, I've put this page together to get people used to the mechanics of yeast based baking with as little hassle and pain as possible. All three of the recipes in this section of the web page use yeast.
Once you get these techniques down, then we have the Fast Track to Sourdough and Sourdough Starter Primer pages that will help you build on your newly honed baking skills and enter the seemingly mysterious world of sourdough. Please don't skip ahead. The yeasted introductory pages will help you develop important skills that will serve you in good stead in sourdough baking.
Cac thanh phan lam banh mi
Know Your Ingredients And Terms
Have you ever run into an ingredient in a recipe and wondered, "What's that?" Then this page is for you. As we add recipes to our home page, we'll add more ingredients to this page.
Many recipes at sourdoughhome call for Active Sourdough Starter - so, what's an active sourdough starter? An active starter is one that has fed within the past 12 hours, and that is active enough that it was able to double in size after that feeding. If you fed your starter and it didn't double, you should feed it a few more times. I also suggest you check out the pages on maintaining or caring for your starter. The best time to use the starter is somewhere between the time it reaches its peak and before it starts to fall. When that will be depends on your starter and the temperature at which it is being stored. If you keep your starter thinner (that is, you feed more water and less flour) than I suggest, it may not double at all. Thinner starters don't have enough gluten in them to rise. For many reasons, I don't suggest thinner starters.
My New Favorite Traditional Challah
When packing for a business trip I love to start a large bread for my husband to eat while I'm away. Challah is one of his favorites and since it's one of mine as well, I usually manage to eat a few slices myself before slicing, wrapping and freezing the rest. This is the one I made before leaving for Barcelona in February. It's similar to the one in "The Bread Bible" with one wonderful difference: I've discovered that adding some old stiff starter instead of the vinegar does wonders for elasticity making it much easier to braid. It also increases the moistness and shelf life and adds depth of flavor. And because it so exceptionally moist for a challah, the ends of the braids hold together well.
Special Equipment: An insulated baking sheet or two baking sheets, one on-top of the other, lined with parchment. A baking stone or baking sheet
1) Mix the dough In the mixer bowl, place the water and tear in the starter. Allow it to sit for at least 30 minutes
In a medium bowl, whisk together the flour and yeast; then the salt.
Add the eggs and honey to the liquid in the mixer bowl and the corn oil or butter. Add the flour and with the dough hook, mix on low until moistened. On medium (#4 Kitchen Aid) beat for about 5 minutes or until the dough is smooth and shiny. Add flour if necessary until it almost clears the bowl The dough should be just barely tacky. (The dough should weigh about 30.2 ounces / 856 grams.) Form the dough into a ball.
2) Let the dough rise Place the dough into a 2 quart dough rising container or bowl, greased lightly with cooking spray or oil. Push down the dough and lightly spray or oil the top of the dough. Cover the container with a lid, plastic wrap or a damp towel. With a piece of tape mark on the side of the container approximately where double the height would be. Allow the dough to rise, ideally at 75 to 80 °F., until it has doubled, 1 1/2 to 2 hours (to 2 quarts). Gently deflate the dough by pushing it down, give it 2 business letter turns and allow to rise a second time. (The second rising takes about 45 minutes to an hour.
Flatten the dough gently by pressing down on it, so as not to activate the gluten, making it stretchy. If desired, for best flavor development, the dough now can be placed in a larger container or wrapped loosely with plastic wrap, placed in a 1 gallon plastic bag, and refrigerated overnight -- in which case give it a turn or two first. Allow it to sit a room temperature for 20 minutes after dividing in 4 pieces and preshaping into logs.
Glaze
3) Shape the dough, glaze it, and let it rise Divide the dough into 4 equal pieces (214 to 217 grams each). Shape them into little logs, cover them with proofer or greased plastic wrap—no need to rest unless refrigerated overnight as they get more gluten development. Start by rolling one piece of dough on the counter into as long rope, 13 inches. (Keep the rest covered while working with one-at-a-time.) Taper both ends of each dough rope to about 4 inches down so that they are narrower than the rest of the dough rope. (Allow the ropes to rest covered if stretchy.)
Starting from one tapered end, (middle, if doing a 3 strand braid) braid the strands. Pull the dough more as you come to the ends of the braid so that it comes to more of a point. Pinch the strands together at the end of the braid.
Don't allow too much bulge in the middle, i.e. braid tightly so that it doesn't spread when rising and baking. Push the ends together a little so that the loaf is about 14 inches long by 4 inches wide by 2 1/2 inches high. Place the loaf on the prepared baking sheet. Brush with glaze and cover. Let rise to 15 x 5 x 3 1/4 inches high—about 1 hour.
4) Preheat the oven: 45 minutes before baking preheat the oven to 325°F. Have the oven shelf at the lowest level and place a baking stone or baking sheet on it before preheating.
5) Glaze and bake the challah. Remove the plastic wrap and brush the challah all over with the egg glaze, going well into the crevices of the braid. Sprinkle the top with poppy seeds if desired, tilting the pan slightly to have access to the sides.
Quickly but gently set the bread onto the hot baking stone or hot baking sheet and bake for 20 minutes. Turn it around and continue baking for 10 to 15 minutes (tent loosely with a large sheet of heavy duty aluminum foil after 30 minutes of baking time or if the top is getting too brown). Leave on parchment as very tender. The bread should be deep-golden brown and a skewer inserted in the middle should come out clean. (An instant read thermometer inserted into the center will read about 180°F.)
6) Cool the challah on a rack.
Oven Temperature: 325°F. (tent with foil after 30 minutes)
Baking Time: 35 to 40 minutes
Baking Time: 35 to 40 minutes
Makes: A 16 inch by 6 inch by 4 inch high, 4 braid loaf
1 pound 14.4ounces / 861 grams
1 pound 14.4ounces / 861 grams
| INGREDIENTS | MEASUREMENTS | WEIGHT | |
| volume | ounces | grams | |
| water | 1/2 liquid cup | . | 118 grams |
| old stiff starter | 75 to 85 grams | ||
| unbleached all purpose flour (use Harvest King) | 3 cups | . | 424 grams |
| instant yeast | 2 1/2 teaspoons | . | 8 grams |
| salt | 1 1/2 – 1 3/4 teaspoons | . | 10.7-11 grams |
| 2 1/2 large eggs | used the remaining for glaze | 4.2 ounces 120 grams (weighed without shells) | |
| honey | 3 tablespoons (1-1/2 fluid ounces) | . | 60 grams |
| corn oil or Vermont butter | 1/4 liquid cup if oil | . | 54 grams 65 grams |
1) Mix the dough In the mixer bowl, place the water and tear in the starter. Allow it to sit for at least 30 minutes
In a medium bowl, whisk together the flour and yeast; then the salt.
Add the eggs and honey to the liquid in the mixer bowl and the corn oil or butter. Add the flour and with the dough hook, mix on low until moistened. On medium (#4 Kitchen Aid) beat for about 5 minutes or until the dough is smooth and shiny. Add flour if necessary until it almost clears the bowl The dough should be just barely tacky. (The dough should weigh about 30.2 ounces / 856 grams.) Form the dough into a ball.
2) Let the dough rise Place the dough into a 2 quart dough rising container or bowl, greased lightly with cooking spray or oil. Push down the dough and lightly spray or oil the top of the dough. Cover the container with a lid, plastic wrap or a damp towel. With a piece of tape mark on the side of the container approximately where double the height would be. Allow the dough to rise, ideally at 75 to 80 °F., until it has doubled, 1 1/2 to 2 hours (to 2 quarts). Gently deflate the dough by pushing it down, give it 2 business letter turns and allow to rise a second time. (The second rising takes about 45 minutes to an hour.
Flatten the dough gently by pressing down on it, so as not to activate the gluten, making it stretchy. If desired, for best flavor development, the dough now can be placed in a larger container or wrapped loosely with plastic wrap, placed in a 1 gallon plastic bag, and refrigerated overnight -- in which case give it a turn or two first. Allow it to sit a room temperature for 20 minutes after dividing in 4 pieces and preshaping into logs.
Glaze
| INGREDIENTS | MEASUREMENTS | WEIGHT | |
| volume | ounces | grams | |
| the remaining 1/2 of an egg, lightly beaten | 1 1/2 tablespoons | . | 33 grams |
| water | 3/4 teaspoon | . | . |
| Optional: poppy seeds | 1 tablespoon | . | 9 grams |
Starting from one tapered end, (middle, if doing a 3 strand braid) braid the strands. Pull the dough more as you come to the ends of the braid so that it comes to more of a point. Pinch the strands together at the end of the braid.
Don't allow too much bulge in the middle, i.e. braid tightly so that it doesn't spread when rising and baking. Push the ends together a little so that the loaf is about 14 inches long by 4 inches wide by 2 1/2 inches high. Place the loaf on the prepared baking sheet. Brush with glaze and cover. Let rise to 15 x 5 x 3 1/4 inches high—about 1 hour.
4) Preheat the oven: 45 minutes before baking preheat the oven to 325°F. Have the oven shelf at the lowest level and place a baking stone or baking sheet on it before preheating.
5) Glaze and bake the challah. Remove the plastic wrap and brush the challah all over with the egg glaze, going well into the crevices of the braid. Sprinkle the top with poppy seeds if desired, tilting the pan slightly to have access to the sides.
Quickly but gently set the bread onto the hot baking stone or hot baking sheet and bake for 20 minutes. Turn it around and continue baking for 10 to 15 minutes (tent loosely with a large sheet of heavy duty aluminum foil after 30 minutes of baking time or if the top is getting too brown). Leave on parchment as very tender. The bread should be deep-golden brown and a skewer inserted in the middle should come out clean. (An instant read thermometer inserted into the center will read about 180°F.)
6) Cool the challah on a rack.
Chocolate Angel Food Cake Recipe
Chocolate Angel Food Cake Recipe 
100% would make again
Read reviews (1)
This eye-appealing cake brings mild chocolate flavor and a touch of elegance to any meal. And there’s only 1 g of fat per serving! Rebecca Baird - Salt Lake City, Utah
This recipe is:
Healthy
Ingredients
- 16 Servings
- Prep: 35 min. Bake: 30 min. + cooling
- 12 egg whites
- 1 cup cake flour
- 1/3 cup baking cocoa
- 3/4 teaspoon cream of tartar
- 1-1/2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 1/8 teaspoon salt
- 1-2/3 cups sugar
ICING:- 1-3/4 cups confectioners' sugar
- 1/3 cup baking cocoa
- 1/3 cup reduced-fat sour cream
- 1 tablespoon fat-free milk
- 3/4 teaspoon vanilla extract
Directions
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift flour and cocoa together twice; set aside.
- Add the cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time.
- Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 30-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
- Run a knife around side and center tube of pan. Remove cake to a serving plate.
- For icing, in a small bowl, beat the confectioners’ sugar, cocoa, sour cream, milk and vanilla until smooth. Drizzle over cake. Refrigerate leftovers. Yield: 16 servings.
Nutrition Facts: 1 slice equals 195 calories, 1 g fat (trace saturated fat), 2 mg cholesterol, 64 mg sodium, 43 g carbohydrate, 1 g fiber, 4 g protein.
Chocolate Angel Food Cake published in Healthy Cooking October/November 2009, p12
Thursday, June 2, 2011
Raspberry Cream Cheese Coffee Cake Recipe
Raspberry Cream Cheese Coffee Cake Recipe 
86% would make again
Read reviews (11)
"Because I need to watch my fat intake, I usually have to pass on desserts. But with reduced-fat cream cheese and egg substitute, I can enjoy this great berry cake. You, too!" --Christine Benner of Pottsville, Pennsylvania
This recipe is:
Healthy
- 8 Servings
- Prep: 25 min. Bake: 25 min. + cooling
Ingredients
- 3 tablespoons butter, softened
- 3/4 cup sugar, divided
- 1/4 cup plus 2 tablespoons egg substitute, divided
- 1 teaspoon grated lemon peel
- 1 teaspoon vanilla extract
- 1-1/4 cups all-purpose flour
- 1-1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1 cup fresh raspberries
- 2 ounces reduced-fat cream cheese
- 1 teaspoon confectioners' sugar
Directions
- In a large bowl, beat butter and 1/2 cup sugar until crumbly, about 2 minutes. Beat in 1/4 cup egg substitute, lemon peel and vanilla. Combine the flour, baking powder, baking soda and salt; add to butter mixture alternately with buttermilk.
- Pour into a 9-in. springform pan coated with cooking spray; sprinkle with berries. In a small bowl, beat cream cheese and remaining sugar until fluffy. Beat in remaining egg substitute. Pour over berries.
- Place pan on a baking sheet. Bake at 375° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan. Sprinkle with confectioners' sugar. Serve warm. Refrigerate leftovers. Yield: 8 servings.
Nutrition Facts: 1 slice equals 221 calories, 6 g fat (4 g saturated fat), 17 mg cholesterol, 289 mg sodium, 37 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1 fat.
Raspberry Cream Cheese Coffee Cake published in Light & Tasty June/July 2007, p21
Thursday, May 26, 2011
Cookie Fruit Baskets Recipe
Cookie Fruit Baskets Recipe 66% would make again
Read reviews (3)
“When visiting a friend, I helped organize her recipe collection into scrapbooks,” recalls Theresa Myslicki of North Fort Myers, Florida. “When I found this recipe, I asked to copy it. I served the elegant dessert at my bridge club luncheon to oohs and aahs.” TIP: Fill these five-ingredient cookie cups with any flavor of ice cream, frozen yogurt or sorbet.
This recipe is:
Quick
- 12 Servings
- Prep: 15 min. Bake: 10 min./batch + cooling
Ingredients
- 1/4 cup butter
- 1/4 cup packed brown sugar
- 1/4 cup light corn syrup
- 3-1/2 tablespoons all-purpose flour
- 1/2 cup ground pecans
- 1/2 teaspoon vanilla extract
- Vanilla ice cream and fresh berries
Directions
- In a small saucepan, melt butter over low heat. Stir in brown sugar and corn syrup; cook and stir until mixture comes to a boil. Remove from the heat. Stir in flour. Fold in pecans and vanilla.
- Drop by tablespoonfuls 3 in. apart onto parchment paper-lined baking sheets. Bake at 325° for 8-10 minutes or until golden brown.
- Cool for 30-60 seconds; peel cookies off paper. Immediately drape over inverted 6-oz. custard cups; cool completely. Scoop ice cream into baskets; top with berries. Yield: 12 servings.
Nutrition Facts: 1 cookie fruit basket (calculated without ice cream or berries) equals 100 calories, 6 g fat (3 g saturated fat), 10 mg cholesterol, 49 mg sodium, 12 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.
Saturday, May 14, 2011
Chocolate Peanut Butter Parfaits Recipe
Chocolate Peanut Butter Parfaits Recipe 
63% would make again
Read reviews (9)
“When a friend gave me this recipe I knew it was a keeper. It meets all requirements, it's easy, low calorie, low fat, and it's pretty, to boot!” You absolutely won't believe that this dessert is light. Pat Soloman - Casper, Wyoming
This recipe is:
Healthy
Quick
- 6 Servings
- Prep: 20 min. + chilling
Ingredients
- 2 tablespoons reduced-fat chunky peanut butter
- 2 tablespoons plus 2 cups cold fat-free milk, divided
- 1 cup plus 6 tablespoons reduced-fat whipped topping, divided
- 1 package (1.4 ounces) sugar-free instant chocolate fudge pudding mix
- 3 tablespoons finely chopped salted peanuts
Directions
- In a small bowl, combine peanut butter and 2 tablespoons milk. Fold in 1 cup whipped topping; set aside. In another small bowl, whisk remaining milk with the pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
- Spoon half of the pudding into six parfait glasses or dessert dishes. Layer with reserved peanut butter mixture and remaining pudding. Refrigerate for at least 1 hour. Refrigerate remaining whipped topping.
- Just before serving, garnish each parfait with 1 tablespoon whipped topping and 1-1/2 teaspoons peanuts. Yield: 6 servings.
Nutrition Facts: 1 parfait equals 146 calories, 6 g fat (3 g saturated fat), 2 mg cholesterol, 300 mg sodium, 16 g carbohydrate, 1 g fiber, 6 g protein. Diabetic Exchanges: 1 fat, 1/2 starch, 1/2 fat-free milk.
Tuesday, May 10, 2011
Blueberry Cheesecake Dessert Recipe
Blueberry Cheesecake Dessert Recipe 100% would make again
Read reviews (2)
Arleen Mayeda of Rocky Hill, Connecticut asked our Test Kitchen to downsize her recipe for these creamy bars with a luscious fruit sauce. Enjoy one now, then pop the rest in the freezer for later.
- 9 Servings
- Prep: 25 min. Bake: 15 min. + chilling
Ingredients:
1/3 cup all-purpose flour
1/4 cup old-fashioned oat
1/4 cup packed brown sugar
- 2 tablespoons chopped walnuts
- 3 tablespoons cold butter, cubed
FILLING:- 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
- 1/3 cup sugar
- 1 egg
- 1/4 cup sour cream
- 1 tablespoon lemon juice
- 1/2 teaspoon grated lemon peel
SAUCE:- 1/3 cup seedless raspberry jam
- 2 cups fresh blueberries
Directions
- In a food processor, combine the flour, oats, brown sugar and walnuts; cover and process until nuts are finely chopped. Add butter; cover and pulse just until mixture is crumbly. Press into an 8-in. square baking dish coated with cooking spray. Bake at 350° for 9-11 minutes or until set and edges are lightly browned.
- Meanwhile, for filling, in a food processor, combine the filling ingredients; cover and process until blended. Pour over crust. Bake for 14-18 minutes or until center is just set. Cool on a wire rack. Cover and refrigerate for at least 2 hours.
- In a microwave-safe bowl, heat jam on high for 15-20 seconds or until warmed; gently toss with blueberries. Cut dessert into squares; top with blueberry sauce. Refrigerate leftovers. Yield: 9 servings.
Nutrition Facts: 1 piece equals 311 calories, 19 g fat (11 g saturated fat), 76 mg cholesterol, 142 mg sodium, 32 g carbohydrate, 1 g fiber, 5 g protein.
Friday, March 25, 2011
Baker's Dozen Yeast Rolls Recipe
Baker's Dozen Yeast Rolls Recipe 100% would make again
Read reviews (16)
A yummy honey-garlic topping turns these easy dinner rolls into something extra special. Try ’em with soups and chili. Taste of Home
- 13 Servings
- Prep: 25 min. + rising Bake: 15 min.
Ingredients
- 2 to 2-1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1 package (1/4 ounce) quick-rise yeast
- 1/2 teaspoon salt
- 3/4 cup warm water (120° to 130°)
- 2 tablespoons plus 4 teaspoons butter, melted, divided
- 3/4 cup shredded sharp cheddar cheese
- 2 teaspoons honey
- 1/8 teaspoon garlic salt
Directions
- In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. Add water and 2 tablespoons butter; beat on medium speed for 3 minutes or until smooth. Stir in cheese and enough remaining flour to form a soft dough.
- Turn onto a lightly floured surface; knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes. Divide into 13 pieces. Shape each into a ball. Place in a greased 9-in. round baking pan. Cover and let rise in a warm place until doubled, about 30 minutes.
- Bake at 375° for 11-14 minutes or until lightly browned. Combine the honey, garlic salt and remaining butter; brush over rolls. Remove to a wire rack to cool. Yield: 13 rolls.
Reviewed on Mar. 25, 2011 by ltcape
These were so quick. I did not have quick yeast on hand, but they still rose in about 30 minutes. These taste amazing and are one of the easiest recipes I've ever made. I'm going to throw out my old roll recipes and always do this. I used my KitchenAid mixer to do the kneading, so it was almost effortless. Thanks for sharing!!
Reviewed on Mar. 25, 2011 by BrendainPa
If make these without the cheese and garlic, and they are SOOO good. I love yeast rolls, but usually have to start making them by 2pm to have them for dinner. The quick-rise yeast enables me to have them on the table, start to finish in under 1 1/2 hrs. I really don't bother to look at other roll recipes now--why bother, this one never disappoints!
Reviewed on Feb. 23, 2011 by HopMomof3
I have made these 3 more times since discovering the recipe, all with RAVE reviews! I omit the cheese, we cannot taste the difference, other than that, I follow the recipe. My 3yo go excited today, because he figured out by the smell what i was making!
Reviewed on Feb. 11, 2011 by karialison
These are super easy, and some of the best rolls I have ever made. I've made them many times and they always turn out great.
Reviewed on Feb. 07, 2011 by HopMomof3
My 3 boys, my husband and I ate the entire pan of rolls! They were super easy, and super delicious! My husband said they were definitely a repeat!
Reviewed on Jan. 30, 2011 by Beverly Kramer
I've never thought I could make anything that included the words, "yeast" and "knead", oh and let "rise". But this recipe seemed so good I deceided to try it. It is easy, delicious and now I am ready to try others with these same words in them! Thanks TOH.!
Reviewed on Dec. 04, 2010 by melissa thomas
MY GOODNESS THESE ARE THE BEST!
I have made these so many times I have lost count. I make the dough in my bread machine and they are beyond excellent. I do double the honey butter recipe for use on the top.
I have made these so many times I have lost count. I make the dough in my bread machine and they are beyond excellent. I do double the honey butter recipe for use on the top.
Reviewed on Apr. 02, 2010 by cassiesmith
I have made these twice and my family REALLY likes them!!! I love the topping!
Mini Cherry Cheesecakes Recipe
Mini Cherry Cheesecakes Recipe 100% would make again
Read reviews (6)
These individual cheesecakes make a festive dessert that's just right for cooks who don't have a lot of time for "fussy" recipes.—Kay Keller, Morenci, Michigan
- 12 Servings
- Prep: 20 min. + chilling Bake: 15 min. + cooling
Ingredients
- 1 cup vanilla wafer crumbs
- 3 tablespoons butter, melted
- 1 package (8 ounces) cream cheese, softened
- 1-1/2 teaspoons vanilla extract
- 2 teaspoons lemon juice
- 1/3 cup sugar
- 1 egg
TOPPING:- 1 pound pitted canned or frozen tart red cherries
- 1/2 cup sugar
- 2 tablespoons cornstarch
- Red food coloring, optional
Directions
- In a bowl, combine crumbs and butter. Press gently onto the bottom of 12 paper-lined muffin cups. In a bowl, combine cream cheese, vanilla, lemon juice, sugar and egg; beat until smooth. Spoon into crusts. Bake at 375° for 12-15 minutes or until set. Cool completely.
- Drain cherries, reserving 1/2 cup juice in a saucepan; discard remaining juice. To juice, add cherries, sugar, cornstarch and food coloring if desired. Bring to a boil, stirring occasionally; boil for 1 minute. Cool; spoon over cheesecakes. Chill for at least 2 hours. Yield: 12 servings.
Nutrition Facts: 1 serving (1 each) equals 228 calories, 11 g fat (6 g saturated fat), 47 mg cholesterol, 123 mg sodium, 30 g carbohydrate, trace fiber, 3 g protein.
Reviewed on Mar. 25, 2011 by Betsy01
Use a ice cream scoop to fill muffin cups..Quick and easy
Reviewed on Mar. 25, 2011 by Betsy01
I make the same cheesecakes, but I put a vanilla wafer in the bottom
Reviewed on Mar. 25, 2011 by lindija
I like to use canned cherry pie filling! It's already and so simple! Good with crushed pineapple and thickened as in your recipe above.
Reviewed on Mar. 25, 2011 by Lseasley
I had this receipt way back from 1973. Found it in a magazine. One of my favorites!!!!
Reviewed on Mar. 25, 2011 by Lseasley
I had this reciept way back from 1973. Found it in a magazine. One of my favorites!!!!
Reviewed on Nov. 06, 2010 by daveskim
This is one of my taste of home original recipes that I have marked in the first edition of the magazine. I go to this recipe everytime someone asks me to bring a simple dessert. My daughters who are now grown also asks for this when they come to visit. It is simple and reliable. When in a time crunch, I just use a lite cherry pie filling instead.
Peanut Butter Coconut Balls Recipe
Peanut Butter Coconut Balls Recipe 100% would make again
Read reviews (5)
This recipe has been a family "secret" for generations. But I think it's too good to keep to ourselves. A glossy chocolate coating hides a crunchy coconut filling. —Jennifer Dignin, Westerville, Ohio
- 82 Servings
- Prep: 45 min. + chilling
Ingredients
- 1 cup butter, softened
- 1 cup crunchy peanut butter
- 2 tablespoons vanilla extract
- 3-1/2 cups confectioners' sugar
- 2 cups graham cracker crumbs
- 2 cups chopped walnuts
- 1-1/3 cups flaked coconut
- 2-1/2 cups (15 ounces) semisweet chocolate chips
- 4 teaspoons shortening
- Chopped nuts or sprinkles
Directions
- In a large bowl, cream the butter, peanut butter until light and fluffy Beat in vanilla. Gradually add confectioners' sugar and mix well. Stir in the cracker crumbs, walnuts and coconut. Shape into 1-in. balls. Place on baking sheets; cover and refrigerate for at least 1 hour.
- In a microwave, melt chocolate chips and shortening; stir until smooth.
- Dip balls into melted chocolate; allow excess to drip off. Roll in nuts or sprinkles. Place on waxed paper until set. Store in an airtight container in the refrigerator. Yield: about 7 dozen.
Nutrition Facts: 1 piece (calculated without nuts or sprinkles) equals 120 calories, 8 g fat (3 g saturated fat), 6 mg cholesterol, 55 mg sodium, 12 g carbohydrate, 1 g fiber, 2 g protein.
Peanut Butter Coconut Balls published in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p170
Reviewed on Oct. 26, 2010 by shaunco
This recipe is so easy and always a crowd favorite. I always have people asking me to make these. I like variety in the chocolate so I sometimes use almond bark or white chocolate...I've also melted down crunch bars and it turns out great!
Reviewed on May. 13, 2010 by jlauchma
I used creamy peanut butter and they came out great and very easy. the graham cracker crumbs add a good texture and taste.
Reviewed on Apr. 02, 2010 by jenschlegel
These were very easy to make. I actually cut the recipe in half b/c I didn't need so many. They are delicious and I got many complements!
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