Orange Cappuccino Cheesecake
Ingredients & Directions -ROSE RAY DSJN00A- 1 1/2 c Nuts; finely chopped 1 c Plus 2 tbs sugar; divided 3 tb Butter; melted 32 oz Cream cheese; melted 3 tb Flour; all purpose 4 Eggs 1 c Sour cream 1 tb Instant coffee powder 1/4 ts Cinnamon 1/4 c Orange juice 1 ts Orange peel; grated Cinnamon sugar, whipped – cream and orange zest for – garnish Preheat oven to 325~. Combine nuts, 2 tablespoons sugar and butter in medium bowl; mix well. Press onto bottom of 9-inch springform pan. Bake 10 minutes. Remove from oven. Increase oven temperature to 450~. Beat together cream cheese, remaining 1 cup sugar and flour in large bowl until well blended. Add eggs, one at a time, beating well after each addition. Blend in sour cream. Add coffee powder and cinnamon to orange juice; stir until coffee is dissolved. Gradually add juice mixture with orange peel to cream cheese mixture, mixing until well blended. Pour over crust. Bake 10 minutes. Reduce oven temperature to 250~. Continue baking cheesecake 1 hour. Loosen cake from rim of pan; cool 10 minutes. Sprinkle with cinnamon sugar. Lightly score top of cheesecake with sharp knife. Cool completely before removing rim of pan. Spoon desired amount of whipped cream into pastry tube; pipe around edge of cheesecake. Sprinkle with orange zest, if desired. Decadent Cheesecakes from Cooking Class Magazine, March 1993. From Yields 1 Servings
Impossible Seafood Pie
Ingredients & Directions BETTY GARNES 1 pk (6 oz) frozen crabmeat 1 cn (6 oz) tuna drained 1 c Shredded process sharp Ameri 3 oz Cream cheese, cut into 1/4″ 1/4 c Green onions; sliced 2 oz Chopped pimento, drained, if 2 c Milk 1 c Bisquick 4 Eggs 3/4 ts Salt Nutmeg; dash Heat oven to 400 degrees. Grease pie plate,(10 x 1 1/2 inch) Mix crabmeat, cheeses, onions and pimiento in plate. Beat remaining ingredients til smooth, 15 seconds in blender or 1 minute with hand beater. Pour into plate. Bake until knife inserted between center and edge comes out clean, 35 to 40 minutes. Cool 5 minutes *1 can (6 oz) crabmeat, drained and cartilege removed, or 1 can (4 1/2 oz) shrimp, well rinsed and drained, can be substituted for the frozen crabmeat and shrimp. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-impos.zip Yields 8 Servings
Butternut Biscuits
Ingredients & Directions 2 tb Butter 1 c Sugar 1 Egg 1/2 ts Cream of tartar 1 ts Baking soda 1 pn Salt 1 1/2 c Flour, plain -(white) 1/2 ts Vanilla essence 1 c Coconut, desiccated 2 tb Golden syrup 1 tb Milk Mix all ingredients together well. Preheat oven to 250 degrees F. Roll dough into small balls. Bake for 15 minutes, or until brown. NOTES: * Biscuits (cookies) with butter and coconut — This recipe is from our local school’s collection of “mother’s favourite recipes.” It’s terrific. * Golden syrup is not available in North America; it is a caramelized sugar syrup. North Americans can substitute dark corn syrup or a mixture of molasses and water. : Difficulty: easy. : Time: 30 minutes. : Precision: measure the ingredients. : Michael Gigante : Royal Melbourne Institute of Technology, Melbourne Vic., Australia : seismo!munnari!cidam.oz!mg mg%cidam.oz@australia.csnet : Yields 6 Dozen
Easy No Knead Rye Bread
Ingredients & Directions 1 Follow directions below Using solid shortening generously grease two 8×4 inch loaf pans or one 9 inch round cake pan. Combine in large mixing bowl: 2 c unbleached or white flour 1/4 c sugar 1 Tb salt 2 pk active dry yeast Heat together until very warm, 120 – 130 f: 1 c water 1 c milk 1/4 c cooking oil Add liquids to flour mixture, with 1 egg ******************** Blend at low speed until moistened; beat 3 minutes at medium speed. By hand [unless you have a KitchenAid g] stir in 2 cups rye flour and 1/2 to 1 cup additional white flour, to form a stiff batter. Batter will follow spoon. Cover batter; let rise in warm place (80 to 85 F) for 30 minutes (batter should not double in size); stir down. Spoon batter into greased pans. Cover; let rise again for 15 minutes (batter should not double in size.) Preheat oven to 375 F (350 F for glass or dark surfaced non-stick.) Bake at 375 F: 8×4 inch pans for 30 to 40 minutes and 9 inch round pan for 45 to 50 minutes until loaf sounds hollow when tapped. Remove from pan immediately. Cool on rack. Brush top of loaf with melted butter, if desired. High altitude (5200 feet): Increase temperature 25 degrees F; reduce time by 5 minutes. Variations: Caraway rye: add 2 tbs caraway seed to dry flour mixture. Light pumpernickel: eliminate sugar and decrease water to 3/4 cup; add 1/4 cup molasses and 2 tbs caraway seed to dry flour mixture. Yields 8 Servings
Raspberry-chocolate Coffee Cake
Ingredients & Directions 2 c All-purpose flour* 3/4 c Sugar 1/4 c Margarine or butter, softene 1 c Milk 2 ts Baking powder 1 ts Vanilla 1/2 ts Salt 1 Egg 1 pk (6 ounces) semisweet -Chocolate chips 1 c Fresh or unsweetened frozen -(thawed) raspberries STREUSEL 1/4 c Firm margarine or butter 1/3 c All-purpose flour 1/4 c Sugar 1/3 c Slivered almonds Heat oven to 350 degrees. Prepare Streusel. Grease square pan, 9 X 9 X 2 inches. Beat all ingredients except chocolate chips, raspberries and Streusel in medium bowl on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally.Spread half of the batter in pan. Sprinkle with half each of the chocolate chips, raspberries and Streusel. Repeat layers. Bake about 50 minutes or until wooden pick inserted in center comes out clean. 1 COFFEE CAKE (12 PIECES); 330 CALORIES PER PIECE. *If using self-rising flour, omit baking powder and salt. STREUSEL: Cut margarine into flour and sugar until crumbly. Stir in nuts. Yields 12 Servings
Crispy Traditional Potato Pancakes
Ingredients & Directions 2 lb Russet (baking) or Yukon -Gold potatoes 1 md Onion 1/2 c Chopped scallions, including -the green part 1 lg Egg, beaten Salt and freshly ground -pepper to taste Vegetable oil for frying This recipe has been sent to you from the web site Epicurious. The URL of the site is http://www.epicurious.com Ever since I visited a tiny French village in the Ardeche where I tasted a “craque,” an extraordinary crisp thin potato pancake as large as a plate, I have changed my view of the taste of potato pancakes. For me they should be thin and crisp. This is only possible if you squeeze out as much water as possible from the grated potato, omit flour or matzah meal as fillers, and gently flatten the pancakes on a very hot skillet. Although the taste of hand-grated potato latkes is superior to that of those grated in the food processor, the difference is definitely marginal. So don’t feel guilty if you don’t want to use elbow grease and cut your fingers. 1. Peel the potatoes and put in cold water. Using a grater or a food processor coarsely grate the potatoes and onions. Place together in a fine-mesh strainer or tea towel and squeeze out all the water over a bowl. The potato starch will settle to the bottom; reserve that after you have carefully poured off the water. 2. Mix the potato and onion with the potato starch. Add the scallions, egg, and salt and pepper. 3. Heat a griddle or non-stick pan and coat with a thin film of vegetable oil. Take about 2 tablespoons of the potato mixture in the palm of your hand and flatten as best you can. Place the potato mixture on the griddle, flatten with a large spatula, and fry for a few minutes until golden. Flip the pancake over and brown the other side. Remove to paper towels to drain. Serve immediately. You can also freeze the potato pancakes and crisp them up in a 350-degree oven at a later time. Variation: If you want a more traditional and thicker pancake, you can add an extra egg plus 1/3 cup of matzah meal to the batter. Yield: about 2 dozen pancakes (P) Jewish Cooking in America, Joan Nathan. Yields 24 Servings
Lemon Meringue Pie
Ingredients & Directions 1 1/2 c Sugar 3 tb Cornstarch 3 tb All-purpose flour ds Salt 1 1/2 c Hot water 3 sl Beaten egg yolks 1/2 ts Grated lemon peel 2 tb Butter or margarine 1/3 c Lemon juice 1 9 inch baked pastry shell 3 Egg whites 1 ts Lemon juice 6 tb Sugar Preheat oven to 350F. In saucepan mix 1 1/2 cups sugar, cornstarch, flour and salt. Gradually blend in water. Bring to boiling over high heat, stirring constantly. Reduce heat to medium; cook and stir for 8 minutes more. Remove from heat. Stir small amount hot mixture into egg yolks; return to hot mixture. Bring to a boil over high heat, stirring constantly. Reduce heat to low; cook and stir for 4 minutes longer. Remove from heat. Add lemon peel and butter. Gradually stir in 1/3 cup lemon juice. Cover entire surface with clear plastic wrap; cool for 10 minutes. Now pour into cooled pastry shell. Cool to room temperature (about 1 hour). For meringue, beat egg whites with 1 teaspoon lemon juice till soft peaks form. Gradually add 6 tablespoon sugar, beating till stiff peaks form and sugar is dissolved. Spread meringue over filling, sealing to edges of pastry. Bake in moderate oven (350F) for 12 to 15 minutes or till meringue is golden. Cool thoroughly before serving. Yields 1 pie
