Bleu Gooey Swirls Recipes

SAUSAGE SWIRLS

Steps:

• Mix the Bisquick, milk and melted butter together and refrigerate for 30 minutes.
• Mix together in another bowl the sausage and green chiles.
• Divide the dough into 4 equal parts.
• Roll or pat into 1/4" rectangles.
• Spread each with equal amounts of the sausage mixture.
• Roll up like a jelly roll.
• Freeze for 30 minutes, then slice 3/4" thick and place on cookie sheet.
• Bake at 350 for 30 minutes or until brown.
• May be completely frozen for later use.
• Slice while frozen and increase baking time about 10 minutes.

BLUEBERRY SWIRL CHEESECAKE

Steps:

• Heat oven to 200C/180C fan/gas 6. Line a 20 x 30cm rectangular tin with baking parchment. Put the biscuits in a food processor and blitz to a fine crumb. Add the butter and blitz again to combine. Tip into the tin, press down firmly with the back of a spoon to cover the base, then bake for 10 mins. Leave to cool.
• Meanwhile, tip 25g of the sugar and the blueberries into a small pan. Mix the cornflour with 1 tbsp cold water and add this to the pan. Heat gently until the sugar dissolves. Increase the heat and bubble for 1-2 mins until saucy. Set aside to cool.
• In a large bowl, whisk the cream cheese with an electric hand-held whisk until smooth. Add the remaining sugar and whisk again. Add the flour, vanilla, eggs and soured cream, and whisk until smooth and well combined.
• Pour half the cheesecake mixture over the biscuit base, then spoon half the blueberry sauce on top in small blobs. Cover with the remaining cheesecake mix and smooth the surface with a spatula. Drizzle the remaining blueberry sauce over the top, then use the end of the spoon to ripple it into the cheesecake. Bake for 10 mins, then lower the heat to 110C/90C fan/gas ¼ and bake for a further 30 mins. Turn off the oven and leave the cheesecake inside for 1 hr, then leave for 1 hr more with the door ajar. Finally, leave at room temperature until completely cool, then chill for at least 3 hrs or, even better, overnight. Slice into 14 bars. Will keep in the fridge for up to 5 days.

BACON SWIRLS

Steps:

• Unroll crescent roll dough, and separate into 4 rectangles, press perforations to seal.
• Stir together cream cheese and next 3 ingredients until blended; spread mixture evenly on rectangles.
• Roll up, jelly roll fashion, starting at a long side; press edges to seal.
• Cut each roll into 8 slices, and place on an ungreased baking sheet.
• Sprinkle swirls evenly with Parmesan cheese.
• Bake at 375 degrees for 12-15 minutes or until lightly browned.
• Serve warm.

MERINGUE SWIRLS

Steps:

• Preheat oven to 200 degrees. Combine egg whites and sugar in a heatproof bowl. Add vanilla bean seeds. Set bowl over a pot of simmering water, and stir until sugar dissolves and mixture is warm, about 3 minutes. Add salt and cream of tartar.
• Beat with a mixer on medium-high speed until stiff, glossy peaks form and meringue is mostly cooled, about 7 minutes. Beat in zest.
• Using a small paintbrush, paint 3 vertical stripes of food coloring inside a pastry bag fitted with a 1/2-inch round tip (Ateco #805). Fill bag with meringue, and pipe 1 3/4-inch circular shapes (they don't need to be perfect rounds) 2 inches apart on 2 parchment-lined baking sheets. As you finish piping each shape, apply less pressure to pastry bag, and swirl the tip off in a circular motion.
• Bake meringues until crisp on the outside but still soft inside, about 1 hour 15 minutes. Let cool completely on a wire rack.

CRANBERRY NUT SWIRLS

Steps:

• In a large mixing bowl, combine first four ingredients; beat until light and fluffy, scraping the bowl occasionally.
• Combine the dry ingredients; add to the creamed mixture; refrigerate at least 1 hour.
• In a small bowl, combine cranberries, walnuts and orange peel; set aside.
• On a lightly floured surface, roll dough into a 10-inch square; combine brown sugar and milk; spread over the dough then sprinkle with the cranberry mixture, leaving about a 1/2-inch edge at both ends of the dough; roll up tightly, jelly-roll style.
• Wrap with waxed paper; chill several hours or overnight.
• Cut roll into 1/4-inch slices and place on a well-greased cookie sheet.
• Bake at 375° for 14-15 minutes, or until edges are light brown.