BISCUITS FOR TWO

Mary, over at One Perfect Bite recently posted a recipe for "Biscuits for two". What a great idea for single people, for small families and empty-nesters alike.  I can't tell you how many biscuits I've thrown away because they got stale before we could eat them all, but not anymore!!  This recipe is excellent; thank you Mary!!

This quick and easy recipe

makes four delicious biscuits.

 

1 cup all purpose flour

2 1/2  teaspoons baking powder

1 teaspoon sugar

1/2 teaspoon salt

1/8 teaspoon cream of tartar

1/4 cup shortening (I used COLD butter)

1/2 cup 2% milk

 

Preheat oven to 450° (I baked mine at 400°) and grease a baking sheet.

 

Mix the dry ingredients together, then cut in the shortening (or cold butter) until it looks like coarse crumbs.

 

Add milk and stir just until everything is moistened. Turn out onto a lightly floured counter and knead 8-10 times. Dough might seem a little sticky at first, but it will come together nicely after you knead it a few times.

 

Pat or roll dough to 1/2" thickness and cut with floured 2 1/2" biscuit cutter (the floured rim of a drinking glass will work too).

 

Bake 10-12 minutes (I baked mine a few minutes longer because I reduced the heat to 400°. 

 

I brushed mine with butter when they were hot out of the oven. Makes 4 biscuits.

APPLE PIE CHEESECAKE FOR TWO

This is a wonderful (and super easy) dessert to top off that romantic Valentine dinner for two (and you can make it all ahead of time!!).  It is a creamy cheesecake, topped with a warm apple pie filling and cold whipped cream........best of the best!!

Preheat your oven to 325°F, and line a mini-loaf pan (6"x3"x2") with foil, then lightly spray the foil with cooking spray.

CRUST
1/4  cup graham cracker crumbs
2    teaspoons sugar
2    teaspoons melted butter
1    tablespoon chopped pecans
pinch of cinnamon

Mix well and press into the bottom of your prepared mini-loaf pan.

CHEESECAKE FILLING
4 ounces cream cheese at room temperature
3 tablespoons sugar
1/2 teaspoon vanilla extract
2 teaspoons flour
1 large egg white

Beat the cream cheese, sugar and vanilla until very smooth; mix in the flour and egg white and beat just until smooth (takes just a second).

Spread the filling, evenly, over the crumb crust. Set the mini loaf pan inside an 8" or 9" cake pan and fill the bigger pan with some HOT water (hot water should be about 1" deep). Bake 28-33 minutes (my electric oven takes exactly 33 minutes). The cheesecake should be just "set" and barely jiggle when you tap on the side of the loaf pan.

Remove from oven and let it sit at room temperature for about 30 minutes, then chill in the fridge for at least 2 or 3 hours (or overnight).

APPLE PIE TOPPING
This topping should be put on the cheesecake just before serving. You can serve it warm (which is how we like it) or cold.

2 large sweet apples (see note)
1 tablespoon butter
1 teaspoon water
1/2 cup sugar
1/4 cup brown sugar
1/4 cup chopped pecans
1/4 teaspoon cinnamon
pinch of nutmeg

Melt butter and water in a medium saucepan and then add everything else. Saute on low heat for about 5-8 minutes or until apples are tender. Thicken the sauce with a slurry of 1/2 teaspoon of cornstarch and 1 teaspoon of water.  Remove from heat and stir in 1/4 teaspoon of vanilla.

You can use this topping after it cools down a little, or if you want to serve it cold, just store it in the fridge.

When it's time to serve, grab the ends of the foil in the mini-loaf pan and lift the cheesecake out.  Cut the cheesecake in half and place on dessert dishes; top each one with a large serving of apple pie filling (warm or cold). Top with sweetened whipped cream.

Enjoy!!

 

 

NOTE: Use any good eating apple. If you use something really tart, like a Granny Smith apple, just add a little extra sugar.

MINI BUTTERSCOTCH CHEESECAKES

Whether you are a small family or "empty nesters" like us, this scaled down recipe for mini-butterscotch cheesecakes is a handy one.

I started scaling down full sized dessert recipes because we got tired of eating the same dessert several nights in a row. This recipe (depending on how big you make them) will give you 5 or 6 cupcake sized cheesecakes.

Preheat oven to 325°F and line a cupcake pan with paper liners.

GRAHAM CRACKER CRUST:
3/4 cup graham cracker crumbs
2 tablespoons sugar
3 tablespoons melted butter
Mix crust ingredients and divide evenly between 5-6 paper liners (press crumbs down to make flat crust inside paper liners).

CHEESECAKE BATTER:
1/2 cup butterscotch baking chips
4 ounces regular cream cheese (room temperature)
2 tablespoons sugar
1 eggs slightly beaten (room temperature)
1 teaspoons all purpose flour
1/2 teaspoon vanilla extract
1/2 teaspoon rum extract (see note)

Melt butterscotch baking chips (I use my microwave) just until they are melted and smooth, don't overheat. Set aside to cool down a little.

Beat the cream cheese until it is very smooth (1 minute or so?). Beat in the melted (and cooled) butterscotch chips and sugar until well mixed. Add the egg, flour and extracts and beat until smooth, but don't over beat.

Pour the batter over the crust and fill paper liners about 80% full, or almost to the top. When these cheesecakes are done baking, they will look domed, but as they cool, they will lose that "dome".

Bake for 25-30 minutes (my electric oven takes 30 minutes). Of course it will depend on how much you fill up the paper liners and how hot your oven runs. Just bake them until they are set.

Cool in the pan for half hour or so, then put them (still in the pan) in the fridge to chill for a few hours. Remove paper liners before serving.

NOTE: If you don't have rum extract, just double the vanilla.

LEMON MERINGUE PIE FOR TWO

Whether you are empty nesters, like us, or you only have a couple of people to cook for; "recipes for two" are great!! Not only do they eliminate the temptation for 2nd third helpings, but they are excellent for those times when you don't feel like eating the same full size dessert all week!! This recipe makes two perfect (single serving size) lemon meringue pies, one of picky-picky husbands favorites.

CRUST
1/3 cup all purpose flour
1/8 teaspoon salt
1 tablespoon  cold shortening (I use butter flavored)
1 tablespoon cold butter
1/2 teaspoon white sugar
1 tablespoon cold water

Mix all of the dry ingredients in a small bowl; cut the cold shortening and butter into the dry ingredients until it is about "half of a pea" size. Stir in the cold water and mix into a ball (don't over work). Divide dough in half.

Any small oven proof dish will work for these little pies; I used my 10 ounce Pyrex custard cups.  Press the dough into the bottom and about half way up the sides of the custard cup. You can roll out the dough if you like, but I find it easier to just press the dough into place. Bake in preheated 425 oven for about 10 minutes or until light golden. Remove from oven and set aside.

LEMON FILLING
1/3 cup granulated sugar
1 tablespoon corn starch
1/8 teaspoon salt
1/2 cup cold water
1 egg yolk, lightly beaten with fork   (save the egg white)
2 tablespoons FRESH lemon juice
1 tablespoon butter

In a small, heavy bottom, saucepan, mix the sugar, cornstarch and salt; whisk in the cold water,  until it is smooth.  Cook (stirring) on medium heat until thick and bubbly, then reduce heat and cook (and stir) for 2 minutes.

Slowly drizzle about half of the hot mixture into the beaten egg yolk (whisking like crazy as you drizzle, so you don't get scrambled eggs). Once well whisked, put it all back into the saucepan and cook 2 more minutes at a gentle boil.

Remove from heat and add butter and lemon juice; mix thoroughly and pour into baked pie shells.

MERINGUE
1 egg white
1/8 teaspoon cream of tartar
2 tablespoons sugar
1/2 teaspoon vanilla extract

Using a GLASS bowl (never use plastic when whipping egg whites) and beaters that are totally free from any grease or oil; beat egg white and cream of tartar until you get soft peaks. Sprinkle in the vanilla and sugar (while the mixer is still running) and continue beating until you get stiff peaks.

Spread meringue onto hot filling. Put back into a preheated 350 oven for about 10-15 minutes or until the peaks of the meringue are golden.

After the meringue is cooked, let these little pies sit at room temperature for about an hour then chill them for at least 2 hours before serving. Once they are chilled, you can lift the pies out of their baking dish for a prettier presentation.

BUTTERSCOTCH CHEESECAKE FOR TWO

 

This recipe makes the perfect amount for two perfect size desserts. It is smooth, creamy, rich and it has a serious butterscotch flavor. I will definitely be making this one often.

PREPARE PAN:  Preheat your oven to 325F. Line a mini-loaf pan (6" x 3" x2") with foil and spray with cooking spray. Leave the ends of the foil long enough that you can grab onto them. You will be using these "foil handles" to lift the chilled cheesecake out of the pan for easier serving.

CRUST
½ cup graham cracker crumbs
1 tablespoon brown sugar
1 tablespoons butter (melted)

Mix all and pat into the bottom of a prepared  mini-loaf pan.

CHEESECAKE
½ cup butterscotch chips
4 ounces of cream cheese (room temperature)
2 tablespoons dark brown sugar
1 teaspoon vanilla extract
½ teaspoon rum extract
1 egg (room temperature)

Melt the butterscotch chips and (using an electric mixer) beat them into the room temperature cream cheese until well mixed and smooth. Beat in the brown sugar and extracts until well mixed. Beat in the room temperature egg.

Pour over crumb crust.  Set the mini-loaf pan inside of a larger baking dish (I use a 9" cake pan). Put boiling hot water in the BIGGER pan (water should come about half way up the side of the mini-loaf pan).

Place in preheated 325F oven and bake for 30 to 35 minutes (my oven took 35 minutes). You will know the cheesecake is done when you tap the loaf pan and the cheesecake just jiggles a little bit.

Remove from oven and let cool for about 20 minutes, then put it in the fridge for a few hours.

To serve, grab the ends of the foil  and lift it out of the loaf pan. Peel the foil back and cut in half.

STRAWBERRY CHEESECAKE FOR TWO

I put three recipes together, to come up with this dessert for two. It has a shortbread cookie crust, a creamy cheesecake layer and it is topped with a  jelled strawberry topping. The contrast between the smooth vanilla cheesecake and the juicy strawberries was excellent!!!

 

 

COOKIE CRUST
¼ cup all purpose flour
1 tablespoon powdered sugar
2 tablespoons butter
a pinch of baking powder

Mix the dry ingredients and cut in the butter. Press, evenly, onto the bottom of a greased foil lined mini-loaf  (6" x 3" x 2"). See important note below.

Bake the cookie crust in preheated 375 oven for 10-12 minutes or just until it starts to turn golden. Set aside to cool.

CHEESECAKE FILLING
4 ounces of cream cheese (room temperature)
3 tablespoons sugar
2 teaspoons all purpose flour
½ teaspoon vanilla
1 egg white (room temperature)

Beat the cream cheese, sugar, flour and vanilla until smooth. Beat in the egg white until well mixed. Pour over the baked (and cooled) cookie crust.

Set the mini-loaf pan inside of a larger pan (I use a 9" cake pan) and put enough HOT water in the larger pan, so that it comes about half way up on the mini-loaf pan.

Bake in preheated 325 oven for 28 to 33 minutes (my oven takes exactly 33 minutes). You'll know it is done when it barely jiggles when you tap the pan. This little cheesecake has NEVER cracked on me.

Cool about 20 minutes before putting it into the fridge to chill for several hours.

STRAWBERRY TOPPING

2 cups sliced fresh strawberries
¼ cup granulated sugar

Cook strawberries and sugar in a heavy saucepan. When the strawberries start cooking, they will release lots of liquid. Let this cook for about 3-4 minutes, or until strawberries are soft. Thicken the mixture with a slurry of cornstarch and water (1 tablespoons cornstarch + 1 tablespoon water). Cook until this mixture thickens. Remove from heat and stir in ½ teaspoon vanilla. Cool to room temperature and pour over the cooled cheesecake. Put the whole thing in the refrigerator to chill for several hours. To serve, gently lift the dessert out of the pan by holding onto the foil ends.  Peel back the foil and cut in half.

IMPORTANT NOTE: Make sure you line the mini-loaf pan with foil and then spray it with vegetable spray. Leave the ends of the foil long enough so that you can grab onto them and lift the chilled cheesecake out of the pan.

MICROWAVE BROWNIE FOR ONE !!

 They say that you are not supposed to reward yourself with food...OK, I get that. But every once in a while, I crave something deeply chocolate, deeply warm, gooey and rewarding. This recipe fills that bill perfectly and since it is only a single serving, there isn't a whole pan of calories calling your name the rest of the day.

 

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I've been looking for a single serving brownie recipe like this for a long time because Hubby doesn't like brownies. I've tested lots of contenders with little satisfaction until now. The best part of this recipe, is that it is ready to eat in less than 5 minutes. The most "dangerous" part of this recipe is that it is ready to eat in less than 5 minutes...hahaha!!
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MICROWAVE BROWNIE FOR ONE
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¼ cup all purpose flour
¼ cup brown sugar
1/8 teaspoon baking powder
2 tablespoons cocoa powder
3 tablespoons milk
1 tablespoon butter (room temperature)
1 tablespoons pecans (optional)
2 tablespoon chocolate chips
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In a small microwave safe bowl, mix everything together until smooth (mixture will be very thick). Cook in the microwave.
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Now here comes the only tricky part of the recipe. Total cooking time in the microwave is one to two minutes depending on how powerful your microwave is. My microwave is a 1000 watt machine and it takes one minute 20 seconds. You will have to watch yours carefully the first time you cook this treat, so you don't over bake it (use the toothpick test for doneness the first time). LET THE BAKED BROWNIE SIT FOR ABOUT A MINUTE.
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NOTE: I am embarrassed to say I know this recipe by heart now. Any flavored chocolate, peanut butter, white (etc.) chips will work well.
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NOTE: The recipe doesn't say you have to, but I bake mine in a little ramekin that I spray with cooking spray.

CHOCOLATE CHEESECAKE FOR TWO

Chocolate cheesecake for two, how tempting is that? Actually, this was rich enough that Hubby and I split a piece (technically making it cheesecake for 4). Served with a dollop of sweetened whipped cream, this was the perfect ending to a romantic dinner.

 Preheat your oven to 325F and line a mini loaf pan (6" x 3" x 2") with foil (leaving the ends long enough to grip on to) and spray with vegetable spray.

GRAHAM CRACKER CRUST
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½ cup graham cracker crumbs
1 tablespoon sugar
1 tablespoon of melted butter
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Mix well and pat firmly into prepared mini loaf pan, set aside.
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FILLING.
½ cup semi-sweet chocolate chips (see note)
4 ounces cream cheese (room temperature)
2 tablespoons white sugar
1 egg room temperature (slightly beaten)
1 teaspoon flour
½ teaspoon vanilla extract
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Melt chocolate chips and beat them into the softened cream cheese; add the vanilla and sugar. Whisk in beaten egg and flour until smooth (don't over mix). Pour over the crumb crust.
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Place the mini loaf pan inside of an 8" or 9" cake pan and add hot water to the bigger pan until it comes half way up the side of the smaller pan. Bake 30 minutes or until set.
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Cool about 15 minutes, then put in fridge and chill for at least 3 hours (even better on day 2). To serve, grab edges of foil, and lift the cheesecake out of the pan. Fold foil back and cut cheesecake into pieces; serve with sweetened whipped cream.
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NOTE: Your chocolate cheesecake is only going to be as tasty as the chocolate that you use. I used Ghirardelli chocolate chips and they were excellent.
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NOTE: After baking for 30 minutes, gently tap the side of the smaller pan with a spoon. You should see just a little jiggle in the batter, but not much.

WHITE CHOCOLATE & RASPBERRY CHEESECAKE FOR TWO

If you are looking for a special dessert for two, this is it. This recipe has several steps, but they are all very easy and the final product is totally delicious. What a way to top off a romantic meal!!

Preheat your oven to 325 and line a mini-loaf pan (6" x 3" x 2") with foil. The foil will help you lift the baked cheesecake out of the pan after it is chilled, so make the foil ends long enough to grab on to. Spray with vegetable spray and set aside.

Make the raspberry sauce: In a sauce pan, heat up 1 cup of raspberries (I used frozen) and ¼ cup of white sugar. Bring to a simmer and mash the berries as they cook. When berries are all soft, thicken with a slurry of 1 tablespoon corn starch mixed with 1 tablespoon water. Stir until berries are nice a thick. Press through fine mesh strainer. Set aside.

Make crust: Mix ½ cup graham cracker crumbs, 1 tablespoon white sugar and 1 tablespoon melted butter. When thoroughly mixed together, press into the bottom of the foil lined mini-loaf pan. Set aside.

Make filling: Melt ¼ cup of white chocolate chips with 1 tablespoon cream and set aside. In a bowl, with an electric mixer, cream 3 ounces of room temperature cream cheese and 2 tablespoons sugar. When thoroughly creamed, add 1 egg white, ½ teaspoon vanilla and 2 teaspoons all purpose flour (don't over beat). Stir in melted white chocolate chips.

Pour half of the batter onto the crumb crust and top with half of the berry mixture. Top with the second half of the batter then decorate the top with the rest of the berry mixture. *see note

Water bath: Place the mini-loaf pan (with cheesecake in it) inside of a larger pan (I used a 9" cake pan) and pour very hot water into the larger pan, making sure that the hot water comes half way up on the sides of the mini-loaf pan.

Bake in a 325 oven for 28 to 33 minutes (my oven takes 33 minutes). The cheesecake is done when you gently tap the side of the pan and the cheesecake sort of jiggles (kind of like jello).

Cool for 30 minutes in the pan, then chill for at least 3 hours. To serve, lift the cheesecake out of the mini-loaf pan (using the foil "handles") then cut it into two pieces.

NOTE: You don't have to strain the seeds out of the raspberries if you don't want to. To decorate the top of the cheesecake, I spooned small amounts of the berrys in a random pattern, then ran the tip of a toothpick through the berries to make a design.

CHEESECAKE FOR TWO

This mini-cheesecake is baked in a foil lined miniature loaf pan (6"x 3"x 2"). The loaf pan is all one piece, so there is no concern about water leaking into the cheesecake when you bake it in a water bath, which is pretty handy!!

We really enjoyed this dessert. I also have a chocolate version that I will post later. Serve it plain or top it with ANY kind of cooked fruit. Today's cheesecake was topped with fresh peach & cinnamon. Yummy!!

CRUST

½ cup graham cracker crumbs
1 tablespoon granulated sugar
1 tablespoon melted butter
 
Mix the crumbs, sugar and melted butter and press them into the bottom of a 6"x 3"x 2" foil lined miniature loaf pan that has been very lightly sprayed with cooking spray. Make sure you leave enough foil hanging over the edges of the pan, to use as "handles" for lifting the cheesecake out after it is chilled.

CHEESECAKE FILLING

4 ounces cream cheese, soft
3 tablespoons granulated sugar
¼ teaspoon vanilla extract
2 teaspoons white flour
1 large egg white, room temperature

In a small bowl, beat the room temperature cream cheese, sugar and vanilla until smooth. Beat in the flour just until well mixed. Stir in the room temperature egg white.

Pour mixture over graham cracker crust and spread evenly. Place loaf pan inside of an 8" or 9" cake pan and fill the round cake pan with hot water (depth of hot water should be half way up the loaf pan). Bake on center rack at 325 for 28 to 33 minutes (my oven took the full 33 minutes). Cheesecake is done when the center is set but it still jiggles just a little.

Be careful when you remove this from the oven, the water is really hot. Have a towel ready to set the loaf pan on after you take it out of the water. Let the cheesecake cool (in the pan and on a rack) for about half an hour then chill in the fridge for at least 2-3 hours.
To serve, lift the cheesecake out of the loaf pan by using the foil ends as lifting tabs. Cut the cheesecake in half (you will get two 3" x 3" servings), top with fruit filling and serve.

PEACH FRUIT FILLING
1 large ripe peach
1 teaspoon butter
1 tablespoon brown sugar
1 tablespoon granulated sugar
1/8 teaspoon cinnamon
½ teaspoon vanilla extract
½ teaspoon corn starch
1 teaspoon water
Peel, pit and chop the peach. Place it, and the butter,in a small saucepan. Add the sugars, cinnamon and vanilla. Cook on medium low heat, stirring, until the peaches are half way tender (watch them, they cook quickly). Stir the cornstarch into the water and add to the peaches while stirring. Cook until thick and bubbly (about another minute). Serve warm (or chilled) on the cheesecake.

OLD FASHIONED VANILLA PUDDING FOR TWO

One of my newest projects, is to try and "adjust" my old "tried and true" recipes (which feed an army) into recipes for two people. There are a lot of us "empty nesters" and single people who do not need a whole pie, or a whole casserole for six...so this winter, I will be posting a few of my "trimmed down" recipes.
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Today's recipe for two, is a good old fashioned vanilla pudding. It is quick, easy and uses simple ingredients. What a nice way to finish off any quick meal.
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1 cup 2% milk
2 tablespoons white sugar
1 tablespoon corn starch
1/8 teaspoon salt
1 egg yolk, lightly beaten in small bowl
1½ teaspoon butter
½ teaspoon good vanilla extract
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In a heavy bottomed sauce pan, mix the first 4 ingredients well and cook (and stir)over medium heat until it comes to a boil. After it comes to a boil, reduce the heat a little and continue to cook/stir for two minutes.
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After two minutes, remove from heat and whisk about half of the hot mixture into the small bowl of lightly beaten egg yolk (whisk fast, so the cooked mixture will temper the egg yolk and not scramble it). After thoroughly mixed, put it all back into the sauce pan and bring back to a gentle boil. Stir and cook one more minute.

Remove from heat and stir in the butter and vanilla. Let this cool for about 10 minutes then pour into dessert dishes. Place a small piece of plastic wrap directly onto the surface of the hot pudding (so it doesn't form a tough skin). Chill for a couple of hours.

NOTE: You can easily double or triple this recipe.

FUDGY BROWNIES FOR TWO

I whipped these up in just a few minutes today and I must tell you they are delicious!! Moist, fudgy and just right for two huge 4" x 4" brownies (or six small ones). I can also see many other possibilities for these beauties. Do you have last minute company coming? Cut these into 6 small brownies and top each one with a scoop of vanilla ice cream & chocolate syrup for a wonderful dessert or cut these brownies into small pieces and layer them with chocolate pudding for a wonderful last minute parfait. Then, of course, there is always the "I need something rich and chocolate-y late night attack" --these would be PERFECT!!

Preheat your oven to 350 and spray an 8" x 4" x 2" loaf pan (recipe will give you a brownie 8" long 4" wide and 1" thick).

1/4 cup butter flavored Crisco
3 tablespoons baking cocoa
1 large egg
1/2 cup white sugar
1/2 teaspoon vanilla extract
1/2 cup all purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
1/2 cup semi-sweet chocolate chips
1/2 cup chopped pecans

Cream shortening, sugar, cocoa, vanilla and egg together until smooth. Add dry ingredients and beat until well combined. Stir in pecans and chocolate chips. Spread mixture in lightly greased loaf pan and bake 15 to 20 minutes or until a toothpick inserted near center comes out clean.
NOTE: To help in removing the baked brownies, I cut a piece of parchment paper (wax paper works too) the same size as the bottom of the loaf pan, except I made it twice as long. After the brownies were baked (and cooled for about 15 minutes) I used the "tails" of the paper to hang on to and lifted the brownies out of the pan.
NOTE: I decorated the top of my brownies with some whole pecans and a couple swirls of a simple chocolate glaze, but it isn't necessary. These brownies are super rich and moist, they really don't need any frosting at all.
NOTE: Recipe calls for a baking time of 15 to 20 minutes. My oven took 20 minutes.