Randy Pollak's New York Persimmon Cheesecake
Ingredients & Directions 1 1/4 c Flour 1/4 c Sugar 1/2 c Unsalted butter 1 Egg yolk 2 tb +1 t. whipping cream 1 1/2 lb Cream cheese, softened 1 cn Sweetened condensed milk (14 oz) 1/4 c Flour 4 Eggs 2 Egg yolks 1 1/2 c Fresh oriental persimmon .puree Whipped cream (swirled with .some persimmon puree) Persimmon slices to garnish Combine 1 1/4 cups flour and sugar; cut in butter until the mixture resembles coarse meal. Combine the egg yolk and whipping cream; add to flour mixture to make a stiff dough. Pat into a disc, wrap in plastic wrap and chill 30 minutes. Pat dough into 1/8 inch thickness. Place it over the buttered bottom of a 9 inch springform pan. Trim off and reserve any excess dough. Pierce bottom of dough with a fork in 6 places. Bake at 450F for 7-9 minutes or until lightly toasted. Butter the side of a springform pan and connect it to the cooled base. Roll out the remaining dough 1/8 inch thick, press dough strips onto side of the pan and seal against the bottom crust. Trim off any excess. In a large mixing bowl, beat cream cheese until fluffy. Reduce the speed of the mixer to low, and beat in sweetened condensed milk, flour, eggs and egg yolks, beating until blended after each addition. Stir in persimmon puree. Pour into the prepared crust and bake at 450F for 15 minutes. Reduce oven temp to 250F and continue baking an additional hour. (DO NOT OPEN OVEN DOOR). Place in refrigerator and refrigerate overnight. Garnish with persimmon slices and whipped cream. Yields 16 Servings
Seasoned Flat Bread
Ingredients & Directions 1 1/2 c Warm water 1 pk Active dry yeast 6 c Flour 1 ts Olive oil SEASONING 2 ts Dried oregano 2 ts Dried basil 1/2 ts Dried savory 1/2 ts Dried rosemary 2 ts Dried lemon peel In a large bowl combine the reast and the warm water. Let rest for 2 minutes. Add 5 cups of the flour to the yeast mixture. Stir until well combined. Add the remaining flour, a little at a time, stirring until a dough forms. Do not add all the flour if it is not needed. Transfer the dough to a floured surface and knead for 10 minutes or until dough is no longer sticky and is smooth. Shape the dough into a ball. Place 1/2 teaspoon of the olive oil in your hand. Roll the dough around in your hand until it is coated with oil. Place dough in a large bowl and cover with a towel. Let rise in a warm draft-free place for 35 minutes until doubled in size. In a small bowl combine the dried oregano, basil, savory, rosemary, and lemon peel. Punch the dough down and divide it in half. Flatten each half until it resembles a plate sized round. Brush the tops of the loaves with the remaining oil. Sprinkle the tops of the loves with the seasoning mixture. Place the loaves on baking sheets. Cover loaves with bowls and let rise in a warm draft free place for 30 minutes until doubled in size. Preheat oven to 400F. Bake for 30 minutes or until tops are golden brown. Remove from oven. Cool or serve warm. Yields 1 Servings
Cherry-chocolate Angel Pie
Ingredients & Directions Meringue Shell; (see recipe -below) 4 oz Sweet chocolate; -melted/cooled 3 tb Rum 1 ts Vanilla extract 1 c Whipped cream; whipped to -soft peak Maraschino cherries with -stems Blend rum and vanilla extract into the cooled chocolate. Spread over the whipped cream and gently fold together. Turn filling into the cooled meringue shell. With back of a spoon, gently form swirls over entire surface of pie. Refrigerate pie just until thoroughly chilled. (Filled meringue shellstend to become soggy if chilled too long) Garnish edge of filling with the cherries. Makes one 9 inch pie. Meringue Shell: 4 egg whites 1/2 tsp. cream of tartar 1 cup sugar Beat egg whites with cream of tartar until frothy. Gradually add about half of the sugar, beating constantly. Gradually add remaining sugar, continuing to beat until still peaks are formed. Spread a one inch laer of meringue on bottom of a lightly greased 9 inch pie plate. Pile remaining meringue around sides of plate and swirl with a spatula to form the sides of the shell. Bake at 250 F. about 2 1/4 hours, or until meringue is dry. Cool merinue in plate on a wire rack. MC formatting by bobbi744@sojourn.com Yields 8 Servings
Rich Double Chocolate Cream Torte
Ingredients & Directions BROWNIE 1 pk Duncan Hines Brownie Mix -with Walnuts 3 Eggs 1/3 c Water 1/3 c Oil -CHOCOLATE BUTTER CREAM- 6 oz Semisweet chocolate chips; -melted 1/2 c Butter or margarine; -softened 1 c Whipping cream; divided WHIPPED CREAM 2 tb Sugar 1 tb Chocolate jimmies Preheat oven to 350. Grease and flour 9″ round pan. For brownie, combine mix, eggs, water and oil in large bowl. Stir with spoon until well blended, about 50 strokes. Pour into pan. Bake at 350 for 35 to 40 minutes. Cool 30 minutes. Run knife around edge of pan. Invert onto serving platter. For chocolate butter cream, stir together melted chocolate, softened butter and 2 tbsp whipping cream. Spread over top of brownie. For whipped cream, beat remaining whipping cream and sugar with electric mixer on high speed for 1 to 3 minutes or until thick. Spread over chocolate butter cream. Sprinkle with chocolate jimmies. Refrigerate until ready to serve. Yields 8 Servings
Quick Coffee Cake^
Ingredients & Directions 1 pt Flour 1/2 c Milk 1/2 ts Salt 3 tb Lard, melted 3 ts Baking powder 1/2 c Sugar 1/2 ts Cinnamon More cinnamon 1 Egg Sift together, twice, the flour, salt, baking powder and cinnamon. Beat egg well, stir in milk and add to the flour mixture. Mix to a soft dough. Add melted lard; spread in a shallow greased pan, sprinkle with sugar and some more cinnamon and bake in a moderate oven till done. Serve hot with butter. Many of the recipes in this collection did not contain amounts or oven temperatures. I have typed them in as they appear in the book, typos and all. Depression Era Recipes Patricia R. Wagner ISBN 0-934860-55-6 Entered by Carolyn Shaw 5-95 Yields 1 servings
Honey-peanut Butter Cup Cookies
Ingredients & Directions 1 c Butter or margarine, -softened 3/4 c Peanut butter 3/4 c Sue Bee Honey 3/4 c Brown sugar 1 ts Vanilla 2 Eggs 1/3 c Unsweetened cocoa 1 ts Baking soda 1/2 ts Salt 2 1/3 c Flour 10 oz Peanut butter cups, cut up 1 c Semisweet chocolate chips Mix butter, peanut butter, Sue Bee Honey, brown sugar, vanilla and eggs until smooth and creamy. Add dry ingredients until mixed. Dough will not be stiff. Mix in cut-up peanut butter cups and chips. Refrigerate dough 2 hours. Preheat oven to 325’F. Drop by heaping teaspoonfuls onto ungreased cookie sheet. Bake for 10-12 minutes. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip Yields 60 Servings
Beer Cake
Ingredients & Directions 1 c (2 sticks) butter; at room -temperature, plus some to -grease the pan 2 c Firmly packed light brown -sugar 2 Eggs 1 c Chopped walnuts or pecans 1 c Chopped dates 3 c Flour 2 ts Baking soda 1/2 ts Ground allspice 1/2 ts Ground cloves 1/2 ts Salt 2 c Flat beer August 13, 1997 From Peter LaBarbara, Homewood 1. In a large mixing bowl, beat 1 cup butter with an electric mixer at high speed for 1 minute. Add brown sugar and beat for 1 minute. Stop the mixer; using a rubber spatula, scrape down the sides of the bowl. 2. Beat in eggs one at a time, again stopping to scrape down the bowl. Stir in nuts and dates. 3. In another large bowl, sift together flour, baking soda, allspice, cloves and salt. With mixer running, add flour mixture to butter mixture alternately with beer until well-blended. 4. Pour batter into a greased 12-cup tube pan. Bake in a preheated 325-degree oven for 30 minutes. Raise oven temperature to 350 degrees and continue baking until a wooden toothpick inserted in the center of the cake comes out clean, about 25 minutes. 5. Remove cake from pan. Cool completely on a wire rack. Yields 12 Servings
