Grasshopper Cheesecake
Ingredients & Directions 1 9-in springform pan CHOCOLATE COOKIE CRUMB CRUST 1 1/2 c Chocolate cookie crumbs 1/4 ts Cinnamon 1/4 c Melted butter CHEESE FILLING 1 lb Cream cheese 1/2 ts Salt -at room temperature 6 Eggs; separated 1 c Sugar 1 c Sour cream 1/3 c Green creme de menthe 2 oz Semisweet chocolate 3 tb Creme de cacao – grated to garnish 2 tb Flour – the top of the cake CHOCOLATE COOKIE CRUMB CRUST: Combine chocolate cookie crumbs with melted butter and cinnamon. Toss and mix well. Press into the bottom and partially up the sides of the springform pan. Refrigerate and, while making the filling, preheat the oven to 325F. CHEESE FILLING: Put the cream cheese in a mixing bowl and beat until light and soft. Add 3/4 cup of the sugar and mix well. Stir in the creme de menthe and the creme de cacao, flour and salt. Beat until the mixture is blended well. Add the egg yolks and sour cream, and beat until the batter is smooth and blended. Combine the egg whites and 1/4 cup remaining sugar and beat until the whites stand in soft peaks. Fold the beaten whites into the cream-cheese mixture. Pour the batter into the crust and bake for about 1 hour, or until the cake has puffed and trembles just slightly when shaken. A wooden skewer inserted in the cake should come out almost clean, with just a trace of batter or moist crumbs on it. Don’t overbake; it will settle and firm somewhat as it cools. Don’t worry if the cake cracks as it bakes. Remove and cool. Refrigerate if standing more than 4 hours. Garnish the top with grated chocolate. Yields 8 servings
Chess Pie
Ingredients & Directions 2 lg Eggs 1 1/2 c Sugar 1/2 c Butter (substitutions); -melted 1/4 c Milk 2 tb Flour 1 ts Vanilla extract Pastry for a single 9-inch -pie, unbaked I was going through the August issue of Ladies’ Home Journal and came across these two recipes that sound yummy. Enjoy!! Heat oven to 350 degrees F. Whisk together eggs and sugar in large bowl until light and lemon colored. Whisk in remaining ingredients (except pastry shell) until smooth. Pour into pastry shell. Bake 1 hour, until top is golden and filling is set in center. Cool on wire rack. Makes 8 servings. This comes from The Bullock Family Reunion in Creedmoor, North Carolina. Yields 1 Servings
Pineapple Blueberry Cream Tart
Ingredients & Directions 15 oz Pkg Pillsbury -Refrigerated Pie Crusts FILLING 3 oz Pkg lemon pudding & pie -filling mix 1/2 c Sugar 1/4 c Water 2 Egg yolks 2/3 c Canned, crushed pineapple -with juice 1 1/3 c Water 1 ts Grated lemon peel 2 c Fresh or frozen -blueberries, thawed -drained on paper towels 1/2 c Blueberry preserves, -warmed TOPPING 1 1/2 c Whipping cream 1/3 c Powdered sugar 1/2 ts Vanilla 1 1/2 ts Grated lemon peel Heat oven to 450 degrees. Prepare pie crust according to package directions for one-crust baked shell using 10″ tart pan with removable bottom or 9″ pie pan. (Refrigerate remaining crust for later use.) Place prepared crust in pan; press in bottom and up sides of pan. Trim edges if necessary. DO NOT PRICK CRUST. Bake for 9 to 11 minutes or until lightly browned. If crust puffs up during baking, gently press crust down with back of wooden spoon. Cool. In medium saucepan, combine pudding mix, sugar, 1/4 c water and egg yolks; mix until smooth. Add pineapple, 1 1/3 c water and 1 t lemon peel; cook and stir over medium heat until mixture comes to a boil. Remove from heat; cool slightly. In small bowl, combine blueberries and preserves. Spread over cooled baked crust. Spoon pudding mixture over blueberry mixture. Refrigerate 30 minutes or until cold. In small bowl, combine whipping cream, powdered sugar and vanilla; beat until stiff peaks form. Spoon or spread over pudding mixture; sprinkle with 1 1/2 t lemon peel. Serve immediately. Store in refrigerator. Yields 8 Servings
Black Angus Garlic-cheese Bread
Ingredients & Directions LARRY LUTTROPP FVKC70A L.A. TIMES FOOD SECTION 1/95 1 Loaf French bread 1/2 c Butter — softened 1 c Asiago cheese — shredded 1 c Jack cheese — shredded 1 c Mayonnaise 1 bn Green onions — chopped 20 ml Garlic, pureed Split French bread loaf into halves horizontally. In bowl mix butter, cheeses, mayonnaise, green onions and garlic. Blend well. Spread cut side of bread halves with garlic cheese spread. Bake at 350 degrees 7 minutes, then place under broiler about 3 minutes longer. Cut into slices abd serve. Makes 10 to 12 servings. Each of 10 servings contains about: 329 calories; 637 mg sodium; 46 mg cholesterol; 23 grams fat; 22 grams carbohydrates; 9 grams protein; 0.11 gram fiber. Yields 10 servings
Cornbread Stuffing W/apples And Golden Raisins
Ingredients & Directions CORNBREAD 2 lg Eggs, whites only 1 tb Sugar 1 1/3 c Skim milk 1 tb Baking powder 1/2 c Applesauce 1/2 ts Salt 2 c Cornmeal* STUFFING 2 ea Ribs, celery, chopped 1 c Golden raisins 1 lg Onion, chopped 1/4 c Dry sherry (optional) 2 tb Chopped fresh parsley 2 c Defatted broth or low sodium 1 ts Dried thyme -chicken broth Salt and Pepper to taste For the Cornbread: Preheat oven to 400 to 400 degrees. Coat an 8-inch-spaure cake pan with cooking stray. In a medium bowl, combine egg whites, skim milk, and ap-plesauce. Mix well. Combine the remainder of the dry ingredientgs and add to the skim milk and egg white mixture. Stir until bloended and poour into a prepared pan; bake for 15 minutes or until bread in done. Remove from oven and cool. For the Stuffing: Spray a nonstick skillet with cooking spray and saute celery and onion until tender. Add spices; remove and put into a large bowl. Add raisins, apples, and the cornbread, crumbled. Toss with the broth and sherry and bake covered in a casserole dish previously coated wth cooking spray, about 12-15 mninutes. If the stuffing appears to dry, add more broth. Toward the end of cooking, remove cover to brown. *Substitute one cup of four for one cup of cornmeal, if you prefer. Yields 6 servings
Million Dollar Cake
Ingredients & Directions 1 White Cake Mix 1 Box Vanilla Instant Pudding 1 8oz. pkg. Cream Cheese 1 lg Can Crushed Pineapple, :-drained 1 lg Bowl Cool Whip 1 Bag crushed walnuts Mix cake batter as directed on back of box. Then bake cake as directed. While cake is baking mix the following: Mix pudding as directed on back of box. Then use Cream Cheese *( which has been left out at room temperature for about an hour.) Mix the pudding and Cream Cheese together on low for about 1 min. then on high until mixed thoroughly. Then when your cake has been cooled cover your cake with the Pudding and Cream Cheese mixture. Then using your crushed Pineapple put on top of Pudding and Cream Cheese mixture. Now cover the entire top with the Cool Whip *( that has been left out at room temperature for about a 1/2 hour.) Now sprinkle top with Crushed Walnuts and whatever Pineapple you may have left. Keep refrigerated. From The Cookie Lady’s Files Yields 6 Servings
Banana Cream Pie
Ingredients & Directions ———————–INGREDIENTS FOR CUSTARD———————– 3 Egg yolks 5 ts Cornstarch 3/4 c Granulated sugar 1 1/2 c Milk 1/4 ts Salt 1 tb Unsalted butter 1 ts Vanilla extract 1/2 c Whipping or heavy cream or 1 -cup whipped ; topping 2 Bananas PROCEDURE: 1. Beat the egg yolks in a heavy, medium-sized sauce pan. Add the cornstarch and sugar and mix well. Then stir in the milk, salt and butter. 2. Cook the egg ;mixture over medium heat, stirring constantly, until it is bubbling and thick, 5 to 7 minutes. 3. Remove the pan from the heat and stir in the vanilla. Transfer the mixture to a glass bowl, cover it with plastic wrap and refrigerate for 2 to 4 hours. 4. Whip the cream until it forms stiff peaks and fold it into the chilled custard. 5. Peel and slice one of the bananas lengthwise and arrange the slices on the bottom of a prepared pie crust. Spoon the filling into the crust and chill until ready to serve. Just before serving, peel and slice the other banana and arrange the slices neatly on the top of the pie and serve immediately. Yields 1 servings
