Cheesecake Cookies #3
Ingredients & Directions 1/3 c Brown sugar; packed 1/2 c Walnuts; chopped 1 c Flour 1/2 c Butter; melted 1 pk (8-oz) cream cheese 1/4 c Granulated sugar 1 Egg 1 tb Lemon juice 2 tb Cream (or milk for lower -fat) 1 ts Vanilla From: Manley_Mandel@haaug.org (Manley Mandel) Date: 13 Sep 1995 06:18:53 -0600 From “Someone’s in the Kitchen with Dinah” by Dinah Shore (Doubleday). Mix brown sugar, nuts and flour in a large bowl. Stir in the butter and mix with your hands until crumbly. Remove one cup of the mixture to be used later as a topping. Place remainder in an 8-inch square pan and press firmly. Bake at 350 degrees about 12 to 15 minutes. Beat cream cheese with the granulated sugar until smooth. Beat in the egg, lemon juice, cream and vanilla. Pour this onto the baked crust. Top with the reserved crumbs. Return to a 350 degree oven and bake about 20 minutes. Cool thoroughly, cut into 2-inch squares. These can be baked the day before serving. Cover with plastic wrap and keep refrigerated. Makes 16 cookies. REC.FOOD.RECIPES ARCHIVES /COOKIES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, Yields 16 Servings
Foolproof Rice Bread For The R2 D2
Ingredients & Directions 1/2 tb Yeast 1 tb Oil 2 1/4 c Flour, bread 1 c Rice; cooked 1 tb Sugar 1 c Water 1/2 tb Salt Bring all ingredients to room temperature and pour into bakery, in order. Set “baking control” at 10 o’clock. Select “white bread” and push Start. For a richer bread, use 1 egg and 3/4 c water instead of 1 c water. In hot, humid weather, use 1/8 c less water. Sylvia’s comment: Very soft, nice all-purpose bread. Great for sandwiches. WARNING: the dough will look a little “wet.” DO NOT ADD EXTRA FLOUR. Yields 16 servings
Perfect Italian White Bread
Ingredients & Directions -HBWK07A CHUCK OZBURN 1 pk Active dry yeast 1 c Lukewarm water 2 tb Sugar 1 tb Salt 1 c Milk; hot 1/4 c Butter 5 c Enriched flour; up to 6 cups Soften yeast in 1/4 cup of lukewarm water for a few minutes, then stir until blended; measure sugar, salt and butter into mixing bowl; pour milk over and stir, mashing the butter against the side of the bowl until it is broken into small pieces; add remaining water and cool to lukewarm; stir in 1 cup flour; add yeast and 2 more cups flour; beat with a wooden spoon until batter is smooth and elastic; stir in 1 1/2 cups more flour, then with floured fingers, work in enough additional flour to make a soft dough that doesn’t stick to your fingers; turn dough out onto a lightly floured board and knead for 2 minutes, about 100 strokes; shape dough into a ball and put it in a bowl rubbed with butter, cover with a towel let dough rise until double in size, about 1 1/2 hours; punch down and turn it onto a floured board; cut in half and shape each half into a small ball; shape each ball into a loaf and put in a greased bread pan; cover pans with a towel and let rise until double in size, about 1 hour; bake in a preheat- ed 350F oven for 45 to 50 minutes, or until golden brown; cool on a cake rack. Chuck in Pok Sunday 02:37 pm 12/19 C.OZBURN on GEnie Yields 1 Loaf
Low-cholesterol Oatmeal Cookies
Ingredients & Directions 1/2 c Sunflower oil 2 tb Molasses 1 tb Honey 1 Egg white 3 tb Water 3/4 ts Vanilla 2 c Rolled oats 1/2 c White flour 1/3 c Whole wheat flour 1/4 ts Salt 1/2 ts Baking soda 1 ts Cinnamon 1/2 ts Cloves 1/2 ts Nutmeg 1/2 c Walnuts -chopped Preheat oven to 350. Cream oil and molasses and honey. Mix in egg white, water and vanilla. Add dry ingredients. Do not over-mix. Drop by teaspoons on greased cookie sheet. Bake at 350 for 8-10 minutes or until brown. Yields 30 Servings
My Very Favorite Bread
Ingredients & Directions 7 1/2 oz Water 2 ts Lard or vegetable oil 1 tb Sugar 1/2 ts Salt 1 1/2 tb Toasted sesame seeds 2 tb Toasted sunflower seeds 1 tb Flax seeds 1 tb Vital gluten 1/3 c Old fashioned rolled oats 2 c Bread flour 2 tb Walnut pieces (optional) 1/4 c Raisins Load machine in order given by manufacturer. Process on Multi-Grain cycle if you have one, or let machine go through the first knead and then restart it. Yields 1 Lb loaf
Individual Chocolate Raspberry Flourless Cakes
Ingredients & Directions 6 oz Sugar 3/4 c Water 12 oz Butter; unsalted 12 oz Semisweet chocolate; chopped 5 Eggs; large 5 Egg yolks; large 4 tb Framboise liqueur Preheat oven to 350 degrees. In a medium pan, combine sugar, water and butter. Bring to a boil. Remove from heat and add chocolate, stir until melted and smooth. In a mixing bowl, combine eggs and egg yolks and beat to mix well. Slowly add chocolate mixture and framboise and mix well. Pour into greased molds and bake for 6 to8 minutes. Remove from oven and let stand a few minutes. Invert onto serving plates and garnish with fresh raspberries and whipped cream. Yield: 6 small cakes Yields 1 servings
Pumpkin Frangelico Cheesecake
Ingredients & Directions -CRUST- 24 Gingersnaps 1/2 c Butter; melted 3 tb Sugar FILLING 16 oz Cream cheese; softened 16 oz Pumpkin puree 5 Eggs 3/4 c Sugar, brown 1/2 c Frangelico liqueur 3/4 ts Cinnamon, ground 1/2 ts Ginger, ground 1/4 ts Nutmeg, ground 1/8 ts Cloves, ground 1 ts Vanilla extract TOPPING 2 c Sour cream 1/4 c Sugar, granulated 1/4 c Frangelico liqueur 10 Hazelnuts, whole Combine ginger snaps and sugar in food processor and process until fine. With machine running, add melted butter and process until crumbly. Pat into bottom of 9-inch springform pan. Freeze for 20 minutes. In food processor or by hand, beat cream cheese, pumpkin, eggs, sugar, 1/2 cup Frangelico, cinnamon, ginger, nutmeg, cloves and vanilla until completely smooth. Pour into prepared crust and bake at 350F for 45 minutes. Meanwhile, whisk together the sour cream, sugar and Frangelico for topping. Carefully pour over top of hot cake, smoothing with a spatula. Bake for 10-15 minutes longer or until edges begin to bubble. Remove from oven, cool completely and refrigerate overnight. To serve, run a small knife around the edge of the cake and then release the spring form. Transfer to serving platter. Decorate with whipped cream and whole hazelnuts. Leave cake at room temperature for 45 minutes before serving to improve flavour. From David Wood Dessert Book Calgary Sun, Monday, October 30, 1990 per Fred Towner Yields 10 Servings
