Italian Christmas Cake Flamb? – Italy
Ingredients & Directions 5 tb Strega 1 sm Panettone; possibly fruity 1/2 pt Double cream or whipping -cream 4 tb Caster sugar 1/2 lb Mixed winter berries Cut the panettone into 4 pieces and place in a baking tray. Pour the cream into a bowl and whip until firm, adding 4 tablespoons of sugar. Chop the winter berries and add to the cream. Bake the panettone for 3-5 minutes. When serving, flamb? with Strega. Cover with caster sugar and serve on a plate with a spoon of cream on either side of the cake. Strega is an Italian liqueur and panettone is a bread-like Italian cake – both available from supermarkets. Yields 4 servings
Cappuccino Mousse Pie Pt 1/2
Ingredients & Directions 1 3/4 ts Knox unflavored gelatine 1/2 c Cold water, divided 1/2 c 1% milk 1/2 c Plus 3 Tbsp granulated -sugar, divided 3 tb Instant espresso powder or -regular instant 1 ts Unsweetened cocoa 1/8 ts Cinnamon 1 pn Salt 2 tb Coffee liqueur (such as -Kahlua) 1 ts Vanilla extract 1/8 ts Cream of tartar 2 lg Egg whites, at room -temperature 1/4 c Heavy cream, chilled 1 Chocolate Crumb Crust (see -below), prepared through -Step 2 and refrigerated Chocolate-covered espresso -beans (optional -CHOCOLATE CRUMB CRUST- 25 Chocolate wafer cookies, -crumbled, about 2 tb Canola or safflower oil 1 tb Unsalted butter, melted 1 tb Skim milk, or as needed 1/2 ts Cinnamon Advance Preparation: Crust can be prepared several hours in advance; it must chill for at least 30 minutes before it is filled. The filled pie must be refrigerated for at least 3 hours, or overnight, before serving. Special Equipment: 9-inch pie plate, pastry brush, candy thermometer (optional) 1. Prepare the coffee base for the mousse: In a small saucepan, sprinkle the gelatin over 1/4 cup of the cold water, and set aside to soften about 3 minutes. Then place over low heat and stir until the gelatin is dissolved; do not boil. Remove the pan from the heat and whisk in the milk, 3 Tbsp of the sugar, the espresso of coffee powder, cocoa, cinnamon, and salt. 2. Return the pan to low heat and whisk for about 3 minutes, until the sugar is dissolved. Remove the pan from the heat and stir in the coffee liqueur and vanilla. Pour the mixture into a large heatproof bowl and set aside at room temperature. 3. Prepare the meringue: In a 1 1/2-quart saucepan, stir together the remaining 1/4 cup water, remaining 1/2 cup sugar, and the cream of tartar. Set over medium heat and cook, gently swirling the pan several times, until the sugar is dissolved. To prevent sugar crystallization, wash down the pan sides with a pastry brush dipped in cold water. If you have a candy thermometer, clip it to the pan. Increase the heat to medium high and boil without stirring until the thermometer reads 239 degrees to 242 degrees F, or until a drop of the syrup forms a soft ball when dropped in ice water. 4. While the syrup is cooking, begin to whip the egg whites in a medium bowl: Whip until medium peaks form. 5. When the syrup reaches the specified temperature, remove it from the heat, and gradually pour it over the whites while whipping them at medium-low speed. Pour the syrup in a steady stream between the sides of the bowl and the beaters (do not scrape in the hardened bits from the sides). Continue whipping until the whites feel cool and form stiff peaks, about 5 minutes. Set aside. 6. Prepare an ice water bath, with a tray or two of ice cubes in a large bowl, water, and a few sprinkles of salt. Set the bowl of coffee base in the ice water bath and stir until it chills and thickens to the consistency of raw egg whites. Don’t let it set completely; if it chills too much and feels stiff, place it over a pan of hot water and stir or whisk briefly until smooth and creamy (like soft pudding). 7. Whisk about 1 cup of the cooled meringue into the coffee mixture to lighten it, then fold in the rest of the meringue. 8. In a clean medium bowl, using clean beaters, whip the cream until soft peaks form. Fold the whipped cream into the coffee-meringue mixture. Don’t worry if a few streaks of white remain. 9. Turn the mousse into the chilled crust, and smooth the top. Refrigerate for at least 3 hours, or overnight. Just before serving, if desired, arrange a ring of chocolate-covered espresso beans around the rim of the pie. Yield: one 9-inch pie; 12 servings (Continued in part 2) Yields 1 Servings
Helen's Cheesecake (mf)
Ingredients & Directions -DOUGH- 6 oz Zwieback cookies, crumbled 1 c Sugar 1 ts Ground cinnamon 1/2 c Melted butter FILLING 7 tb Softened butter 4 lg Eggs, separatd 1 c Sugar 2 lb Farmer’s cheese 1 ts Vanilla Grated peel of 1 lemon 2 tb Lemon juice 3 tb Flour 1 ts Baking powder 1/4 c Chopped walnuts Butter a 9-inch or 10-inch springform cake pan. Set aside 3/4 cup of the crumb dough to sprinkle over the top. Press crumb mixture on bottom and up sides of form (as much as will stick). Preheat oven to 325 degrees. Mix butter, egg yolks, sugar together. Add cheese, vanilla, grated rind and lemon juice, flour and baking powder. Beat 4 egg whites until peaked. Fold into cheese mixture and pour on top of dough. Add chopped walnuts to reserved crumb mixture and sprinkle mixture over the top. Bake for 1 hour or until set. Turn off heat, open oven door and let stand for 1 hour or until cooled. Remove rim of spring form pan and set cake with its cake bottom on serving plate. Yield: 12 servings Yields 1 Servings
Grape-nuts Fruit Cake
Ingredients & Directions 1 lb Fruit cake mix 2 ts Baking powder 1 lb Raisins 2 ts Nutmeg; (1-2 tsp) 2 c Cereal, Grape-Nuts 2 ts Cinnamon; (1-2 tsp) 1 c Sugar 1 c Egg beaters 1 c Flour 1 ts Vanilla Line a tube pan with a heavy brown paper. Spray with a non-fat cooking spray. Combine fruit cake mix, raisins and Grape-Nuts. Sift dry ingredients together; mix with fruits and cereal. Beat Egg Beaters with vanilla; pour over fruit mixture. Mix well. Pack into pan. Bake at 250F for 1hr 45min to 2 hours. Top of fruit cake may be decorated by removing cake from oven after 1 hour and garnishing with pineappple slices and halved cherries. Return to oven to complete baking time. Cool completely before removing from pan; preferably overnight. Yield: 5 lb cake per serving: 156Cal, 0.2gFat, 2.5gPro, 38gCarb, 122mgNa, 1% calories from fat from: Butter Busters by Pam Mycoskie posted by Jeanne Geake Yields 32 servings
Crab Cakes With Dill Mayonnaise
Ingredients & Directions NORMA WRENN NPXR56B 2 c Soft breadcrumbs 8 oz Crabmeat or imitation crab 2 Eggs 1/4 c Green onions; minced 3 tb Celery; minced 1 ts Lemon juice 1/2 ts Garlic salt 1/4 ts Pepper -COATING: 1/2 c Plain dried bread crumbs 1/4 ts Garlic salt -OIL AND MAYONNAISE 1/4 c Wesson oil 1 Recipe dill mayonnaise -DILL MAYONNAISE 1 lg Egg 1 ts Dried dill weed 1/2 ts -salt 1/4 ts Dry mustard 1/4 ts White pepper 1 c Wesson oil 1 tb Lemon juice In a large bowl, mix together all crabcake ingredients. Shape mixture into 6 patties. Handle gently, patties are soft. On plate, combine coating ingredients. Place each pattie onto coating mix and pat on coating. Place coated patties onto baking sheet. Let stand 15 minutes. In large skillet, heat oil and fry patties over medium heat until golden brown about 3 to 5 minutes on each side. Serve with Dill Mayonnaise. Makes 6 patties. DILL MAYONNAISE: In blender container, place egg, dill, salt, mustard and white pepper. Cover and blend at medium-high speed 10 seconds. With blender running, begin adding oil through opening in blender cover in a very thin stream. When about 1/4 cup oil remains and mayonnaise is thick, blend in lemon juice. With blender still running, add remaining oil in thin stream. Blend mayonnaise until very thick, stopping occasionally to stir in any unincorporated oil if necessary. Refrigerate until ready to used. Yields 6 Servings
Strawberry-pecan Bread
Ingredients & Directions 2 Eggs 1 c Granulated sugar 1 1/2 c All-purpose flour 2 ts Ground cinnamon 1/2 ts Salt 10 oz Package frozen, sliced -strawberies OR red raspberries in syrup, -partially thawed 1 1/2 c Coarsly chopped pecans or -walnuts 1/2 c Oil Beat eggs, sugar and oil until well combined. Add flour, cinnamon, baking soda and salt. Beat until well blended (batter should be thick). Stir in the partially thawed, undrained berries and the nuts. Pour batter into a greased 9x5x3-inch loaf pan. Bake at 350 F for 55-65 minutes, or until tester comes out clean. Let cool in pan for 10 minutes. Romove from pan and cool completely on a wire rack. Wrap and store in refrigator. Yields 6 Servings
Pumpkin Walnut Cheesecake
Ingredients & Directions 6 oz Zwieback crackers, crushed 1 c Sugar 3/4 c Brown sugar 6 tb Butter, melted 24 oz Cream cheese, softened 5 Eggs 16 oz Pumpkin 1 3/4 ts Pumpkin pie spice 1/4 c Heavy cream Topping: 6 tb Butter, softened 1 c Brown sugar 1 c Walnuts, coarsely chopped Blend zwieback crumbs, 1/4 cup sugar, and the 6 tablespoons melted butter. Press firmly over bottom and up sides of a lightly buttered 9-inch spring-form pan. Chill. Beat the cream cheese until smooth. Add the 3/4 cup sugar and the 3/4 cup brown sugar, beating until well mixed. Beat in the eggs one at a time, until mixture is light and fluffy. Beat in the pumpkin pie spice and the heavy cream at low speed. Mix in the pumpkin. Pour into prepared pan. Bake in a slow oven (325) for one hour and 35 minutes. While pie is baking, mix the topping ingredients (the last 3 ingredients), first the butter and brown sugar until crumbly, then blending in the nuts. After the one hour and 35 minutes, remove the pie from the oven. Spread the topping over it, and return it to the oven for 10 minutes. Remove from oven and cool on a wire rack. Refrigerate for several hours, or overnight. This cheesecake is rather large, and incredibly rich. Everyone always wants more than they can fit in their stomach! And the recipe! 🙂 Serving suggestion: Some like this garnished with whipped cream and more walnuts, or with whipped cream and pecans. From Yields 12 Servings
