Creme De Cassis Cheesecake
Ingredients & Directions NORMA WRENN NPXR56B 2 c Vanilla water or butter -cookie crumbs 1/4 c Sugar 1 oz Square white chocolate; -grated 1/4 c Unsalted butter; melted 32 oz Cream cheese; softened 1 1/4 c Sugar 3 ts Creme de cassis pn -salt 4 Eggs 3 oz White chocolate; shaved 16 oz Sour cream 1/4 c Sugar 1 ts Almond extract -Additional white chocolate; -shaved Combine first 4 ingredients; press in bottom and up sides of a 10-inch springform pan. Chill. Beat cream cheese and 1-1/4 cups sugar at high speed of an electric mixer until light and fluffy. Add creme de cassis and salt; mix well. Add eggs, one at a time, beating just until blended after each addition. Fold in shaved chocolate. Pour batter into prepared pan. Bake at 350 degrees for 50 minutes. Let cool 10 minutes. Combine sour cream, 1/4 cup sugar, and almond extract. Spread over cheesecake. Bake at 350 degrees for 10 minutes. Refrigerate cheesecake immediately for at least 8 hours. Garnish with additional shave white chocolate. SOURCE; Beyond Parsley; The Junior League of Kansas City, Missouri America’s Best Recipes; A 1988 Hometown Collection; Oxmoor House From Yields 12 Servings
Mammoth Peanut Butter M & M's Cookies
Ingredients & Directions Makes 24 large or 48 small -cookies PREP TIME: 20 MINUTES ———————–COOK TIME: 10-12 MINUTES———————– 1 1/4 c Margarine, softened 2 c All purpose flour 1 1/4 c Peanut butter 1 t Baking soda 1 c Granulated sugar 1 1/2 c M & M’s baking bits, 1 c Lightly packed brown sugar -semi-sweet 2 ea Eggs Cream togher margarine, peanut butter and sugars until mixture is light and fluffy. Blend in eggs. Combine flour and baking soda. Add the flour mixure to the sugar mixture gradually, stir until well blended. Mixture will be very stiff. Fold M & M’s into the batter and stir to distribute evenly. To make large cookies, drop 1/4 cup of batter onto a greased cookie sheet about 3 inches apart. Press batter down to a height of bout 1/2 inch. For smaller cookies, use 1 tbsp of batter. Bake in 350F oven for 10-12 minutes, or until the edges are golden brown. Cool on the cookie sheet for 5 minutes. Transfer to a wire rack and allow to cool completely. Origin: Recipe Booklet in coupon envelope. Shared by: Sharon Stevens, Oct/94. Yields 24 servings
Chile Relleno Torta
Ingredients & Directions 1/2 lb Cheddar; grated 1/2 lb Monterey Jack; grated 5 Eggs 1/3 c Flour, all-purpose 1 2/3 c Half-and-half 4 oz Green chiles, diced; drained 1/4 c Picante sauce Preheat oven to 375. Mix grated cheeses and spread evenly in buttered 10″ pie plate. Beat eggs, add flour slowly, and the nbeat in half-and-half. If mixture is lumpy, strain it. Pour egg mixture over cheeses in pie plate. Carefully spoon chiles over the surface, then spoon picante sauce over all. Bake about 45 minutes or until the center is set. –*Dying for Chocolate* Diane Mott Davidson File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/davidsn.zip Yields 8 Servings
Honey Date Cookies
Ingredients & Directions 3 Eggs, well beaten 1 ts Vanilla 1 c Honey 1 c Chopped nuts 1 lb Dates, chopped 1 1/3 c Flour 1 ts Baking powder 1/4 ts Salt Combine honey and eggs. Add flavoring. Sift flour, measure, and sift with baking powder and salt. Add to honey and egg mixture. Add nuts and dates. Mix thoroughly. Pour into shallow, well-oiled pan. Bake in moderate oven (375 F) about 10 minutes. Cut in strips 1 inch wide and 3 inches long. Roll in powdered sugar. 36 servings. Mrs. Edith Davis, Ottowa, KS. From Yields 6 Servings
Cherry Pie And Whipped Topping-diabetic
Ingredients & Directions -Bridget Benjamin-PHFC09A –PIE– PREBAKED SINGLE PIE CRUST 2 cn 16 OZ UNSWEETNED RED CHERRYS 1 c LIQUID FROM THE CHERRIES 1 tb CORNSTARCH 1/4 ts ALMOND FLAVORING 1 c SUGAR SUBSTITUTE WHIPPED TOPPING 1/2 c INSTANT DRY MILK 1/2 c COLD WATER 2 tb LEMON JUICE 2 tb SUGAR 1/4 c DRY SUGAR SUBSTITUTE (OPT) 1/2 ts VANILLA Pie: Drain cherries well, reserving 1 cup liquid. Set cherries aside and combine 1 cup liquid and cornstarch. Cook and stir over moderate heat until thickened and transparent and the starchy taste is gone. Remove from heat and add sugar substitute, almond flavoring and cherries. Taste and add more sweetner, if desired. Cool to room temperature. Spread filling evenly in crust. Let set at least 15 minutes. Topping: Combine dry milk and water and refrigerate for 30 minutes. Beat at high speed for 4 minutes. Add lemon juice to whipped milk and beat at high speed for 4 minutes. Stir in the sugar and sugar substitute while it is being beaten. Add vanilla to whipped topping and refrigerate until use. From “The New Diabetic Cookbook” by Mabel Cavaiani,R.D. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip Yields 1 Servings
Sweet Muenster Bread
Ingredients & Directions 2 pk Dry yeast 1/4 c Warm water 1 c Warm milk 1 1/2 tb Sugar 1 1/2 ts Salt 1/2 c Melted butter 3 c Flour; (3 to 4) FILLING 2 lb Munster Cheese; grated 1 Egg 3 tb Butter; melted Sprinkle yeast over the warm water, stirring with a fork until dissolved. Set aside. In a mixing bowl, combine the milk, sugar, salt, and melted butter. Blend well and add the yeast mixture. Beat in 2 cups of flour until mixture is smooth. Add sufficient flour to make a soft, workable dough. Turn out on a lightly floured board and knead until smooth and satiny, about 8 minutes. Round into a ball and place in a warm, greased bowl, turning to coat the top. Allow to double in bulk, about 1 hour. Punch the dough down and allow a second rising, about 30 minutes. Meanwhile prepare the filling. Spray a 10″ cake pan with PAM. Punch the dough down, turn out on a floured board, cover, and let rest 10 to 15 minutes. Roll into a large circle 24 to 26″ in diameter. If dough resists, cover and let rest again. Fold circle of dough in half and lay across half of the cake pan. Unfold the dough. Carefully lift and press dough to fit into the pan leaving a skirt of dough draped over the rim. Mound the cheese on the dough forming it higher in the center. Pick up the skirt of dough and begin to pleat in loose folds around the mounded cheese, lifting and rotating the pan as you progress. Gather the ends on top together and twist into a knob. Take both hands and encircle the bottom of the knob and give a firm twist. If any dough is torn, pinch together firmly. Set loaf aside 15 minutes. Give the knob on more twist. Bake in a preheated 375F oven 1 hour, or until golden brown. If top becomes too brown, cover with foil the last 15 minutes. Let bread cool in cake tin on a wire rack. Do not attempt to slice until the cheese has congealed. Reheat if you wish to serve warm.This bread stems from middle Europe. It can be frozen, served warm, room temperature, or chilled. Do not substitute any other cheese Yields 1 Servings
Scottish Currant Shortbread
Ingredients & Directions 1/3 c Currants 5 tb Fresh orange juice 1 1/2 c All-purpose flour 2 tb Sugar 1/2 c (1 stick) unsalted butter Makes 2 dozen Additional sugar Preheat oven to 350 F. Lightly grease baking sheet. Bring currants and 4 Tbs orange juice to boil in small saucepan. Stir; remove from heat and cool. Combine flour and sugar in large bowl. Cut in butter until mixture resembles coarse meal. Stir in currant mixture and remaining 1 Tbs orange juice. Knead just until dough holds together. Roll dough out on prepared sheet into 10×12-inch rectangle. Trim edges and use scraps to square off corners. Prick entire surface with fork. Sprinkle with sugar. Cut into 24 squares, leaving in place on baking sheet. Bake until pale golden, 20 to 22 minutes. Recut while warm. Cool on rack. Store in airtight container. Yields 2 Servings
