Coconut Cheesecake 1
Ingredients & Directions 1 c Coconut macaroon cookie Crumbs 1 c Butter cookie crumbs 1/2 c Melted butter 3 lb Cream cheese, softened 1 c Sugar 6 Eggs 1 c Coco Lopez milk 1/2 c Flour 1/2 ts Salt 1 ts Vanilla 1 1/2 c Fresh shredded coconut (available in the freezer Section) 2 c Lemon Curd Anglaise sauce, Recipe follows Whipped cream Fresh mint sprigs Preheat the oven to 350 degrees. Combine the cookie crumbs and the butter. Mix well and press into a 10-inch springform pan. In a food processor, with the metal blade, mix the cream cheese until smooth. Add the sugar and blend. Add the eggs one at a time to thoroughly incorporate into the cheese mixture. Add the coconut milk. Add the flour, salt and vanilla and blend until smooth. Add the coconut and pulse until incorporated. Pour into the prepared pan. Bake for 1 hour and 15 minutes or until the cake is set. Remove from the oven and with a knife loosed the sides from the pan. This will prevent the cake from spiting down the center. Cool the cake completely before cutting. Slice the cheesecake into twelve slices and serve with the Lemon Curd Anglaise, whipped cream and fresh mint sprigs. Yield: 12 servings EMERIL LIVE SHOW #EMIA73 Yields 4 servings
Whole-grain Pancake Mix
Ingredients & Directions 6 1/4 c Whole wheat flour 1 c Cornmeal; (I used stone -ground cornmeal) 1 1/4 c Rolled oats; (quick or -regular will also work) 4 tb Baking powder 4 ts Salt 1/4 c Brown sugar 2 2/3 c Nonfat milk powder Last week I found this recipe in the San Jose Mercury News. Over the weekend I prepared the mix, divided it into three bags, and prepared gift baskets that included herbal tea and maple syrup from Trader Joe’s. I changed the recipe as follows: ~-Replaced 1/2 cup sesame seeds with 1/2 cup oats ~-Replaced 1/2 cup sunflower seeds with 1/4 cup cornmeal ~-In the recipe instructions I included with my gifts I replaced 2 eggs with egg substitute and 1/4 cup oil with 1/4 cup applesauce. Mix all ingredients well. You’ll have about 12 cups, enough for 6 batches of pancakes. To use: Mix 1/2 cup liquid egg substitute, 1 cup water, and 1/4 cup applesauce in a large bowl. Stir pancake mix in bag before measuring 2 cups and adding it to the bowl. Stir until just blended; a few lumps are okay. Let batter rest for about 5 minutes before cooking on a greased griddle or frying pan. You may need to add more water—start with a tablespoon or so—if the batter is too thick to drop from a spoon. Serves 3-4. Yields 1 Servings
Best: Citrus Poppy Seed Cake
Ingredients & Directions BEST: BASIC CAKE MIX 8 c Cake-and-pastry flour 6 c Granulated sugar 1/4 c Baking powder 2 ts Salt –CAKE– 3 1/3 c Basic Cake Mix [above] 3/4 c Milk 2 tb Poppy seeds 1 tb Orange rind, grated 2 ts Lemon rind, grated 1/2 c Vegetable oil 2 Eggs 2 ts Vanilla -VANILLA CREAM CHEESE ICING- 1 pk Cream cheese [250g] 2 ts Vanilla 1 c Icing sugar, sifted Basic Cake Mix: In large bowl, mix together flour, sugar, baking powder and salt until well combine. [To store: transfer to airtight container, store in cool dry place for up to 2 months. Stir well before using.] Makes enough for 4 cakes. Cake: In large bowl and using electric mixer at medium speed, beat BAsic Cake Mix, milk, poppy seeds, orange and lemon rinds for 2 minutes. Add oil, eggs and vanilla; reduce speed to low and beat for 1 minute. Pour into greased 9-inch square cake pan; bake in 375F 190C oven for 35 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack. Icing: In bowl, beat cream cheese with vanilla at medium speed for 30 seconds or until blended. Add icing sugar; beat for 1-1/2 minutes or until smooth and creamy. Makes 1-1/2 cups Cake Tips: 1. to measure dry ingredients properly, spoon into dry measure until heaping without packing or tapping, then level off with straight edge of knife. 2. Beating times for cakes should be followed precisely; if times are shortened, cake will lack structure; if lengthened, cake will be tough. 3. Cakes can be well wrapped and frozen for up to 2 weeks. 4. Bake as cupcakes in 18 paperlined muffin cups in 375F 190C oven for 20 minutes. Yields 4 Cakes
Old Fashioned Mince Pie
Ingredients & Directions PLACE IN LARGE KETTLE 1 c TVP granules 1 c Hot water 4 c Tart apples, peeled & diced 1 c Raisins *OR* currants 1/2 c Apple cider 1/2 c Brown sugar (reduce if need) 1 Orange,grated rind & juice 1 Lemon,grated rind and juice STIR IN 1 ts Cinnamon 1 ts Nutmeg 1 ts Mace 1/2 ts Allspice 1/2 c Chopped walnuts (optional) HAVE READY 1 Double crust for 9″ pie Bring first group of ingredients in kettle to a boil, reduce heat and simmer gently until apples are soft, about 20 minutes. Stir in spices and nuts and cook 5 minutes more. Keep in a covered jar in refrigerator until ready to use. Makes 1 quart. TO MAKE PIE: Line a 9″ pie plate with the bottom crust, fill with mince mixture, top with crust, seal edges by crimping together, slash top in 6 places. Brush a little soy milk onto the crust. Bake at 375F about 1 hour until nicely browned. If pie begins to brown too soon, lay a piece of foil lightly over the top. Yields 8 Servings
Lemon Yogurt Bread
Ingredients & Directions 3 c Flour 1 ts Baking soda 1/2 ts Baking powder 1 ts Salt 3 Eggs 3/4 c Vegetable oil 1 1/2 c Sugar 2 c Lemon yogurt 2 tb Lemon juice; (real lemon) Sift the dry ingredients; put in a separate bowl. Lightly beat the eggs in a large bowl. Add oil and sugar; mix well. Add yogurt and lemon juice and add dry ingredients – mix well. Pour into two well-greased loaf pans. Bake at 325 degrees for one hour. Yields 1 Servings
Seven Grain Bread
Ingredients & Directions -Gaye Levy 1 1/4 c Water 3/4 c 7 grain mix 2 c Bread flour 1/2 tb Bread flour 1/4 c Whole wheat flour 2 tb Sugar 2 tb Molasses 1 ts Salt 1 1/2 tb Powdered buttermilk 1 1/2 ts Yeast 1 1/2 tb Margarine I bought a bag of “7-grain mix” (Stone-Burh) and came up with the following recipe for the BM. My goal was to come up with a “Poulsbo Bread”. This is very very close to the commercial product – only a lot fresher tasting. About the only thing missing is sunflower seeds, which I will try adding next time. I hope you like this. We ate an entire loaf in one sitting (and there are only two of us!) Put ingredients into pan in order listed. Bake at regular setting. One more thing: this is a soft bread and will be difficult to slice when hot. If you are going to use it in a sandwich, allow it to cool first. Regards, *** Gaye in Bellevue, WA *** 10/01 01:34 pm Yields 16 Servings
Multigrain Buttermilk Pancakes (no-tofu)
Ingredients & Directions 1 1/2 c Multigrain Pancake Mix; -(no-tofu) 1 Egg 1 tb Canola oil 1 1/4 c Buttermilk; plus 1/4 c Extra buttermilk; to thin Lowfat 1% milk; may be -substituted 1) Place mix in a large bowl. Beat egg lightly with the oil in a small bowl. Add egg mixture and enough buttermilk to the mix to make a creamy batter. 2) Cook pancakes on a lightly oil, nonstick griddle or skillet, turning when buttles appear on the serve. VEGAN PANCAKE – omit egg and milk and use 2 tablespoons oil and 1+1/4 to 1+1/2 cups apple juice or other liquid. EACH SERVING: 265 cals, 6g fat: 22% cff estimated by mastercook and kitpath@earthlink.net 3/99 Veg-Recipes@onelist.com, eat-lf@lists.best.com Yields 4 servings
