Fudge Truffle Cheesecake Pt 2
Ingredients & Directions See part 1 from the side of the springform pan. Remove the side of the pan. Slide two metal cake spatulas under the cheesecake and transfer it to a serving platter. 2.Using a metal cake spatula, spread the reserved room-temperature chocolate ganache evenly over the top and sides of the cheesecake. Place the chocolate truffles around the outside edge of the top of the cheesecake, spacing them evenly. 3.Melt the white chocolate according to the instructions in the Chocolate Melting Tips. Using a fork, drizzle/shake the warm white chocolate in a decorative zigzag pattern over the top of the cheesecake. Refrigerate the cheesecake for at least 6 hours, or overnight, before serving. (The cheesecake can be prepared ahead and refrigerated for up to 5 days.) 4.Remove the cheesecake from the refrigerator 30 minutes before serving. With a sharp, thin-bladed knife, cut the cheesecake into 12 truffle-topped slices, dipping the blade in hot water and wiping it dry after each slice Yields 12 Servings
Artichoke Pie
Ingredients & Directions 2 pk Frozen artichoke hearts; -(9-oz.) –or hearts from 5 -artichokes 1/4 c Butter 1/2 c Chopped onions 1 tb Flour 1/2 c Half and half 1/2 c Sour cream 4 Eggs; beaten Salt and pepper 1/4 ts Nutmeg 2 ts Minced parsley 1 Baked pie crust; (9-inch) 1/2 c Shredded Cheddar cheese 1/2 c Shredded Swiss cheese 1/4 c Grated Parmesan cheese Cook artichoke hearts as directed on package or cook fresh artichoke hearts in boiling water to cover until easily pierced with knife, 20 to 40 minutes. Drain and set aside. Melt butter and add onions and cook until tender but not browned, 3 to 4 minutes. Stir in flour until well blended, then add half and half. Cook and stir until thickened. Combine sour cream, eggs, salt and pepper to taste, nutmeg and parsley and add to sauteed onions. Set aside. Put half of artichoke hearts in bottom of pie shell. Sprinkle with Cheddar cheese. Add remaining artichokes in another layer and top with Swiss cheese. Pour egg mixture over layered artichokes and top with Parmesan cheese. Bake at 350 degrees 45 minutes. Yields 6 Servings
Better Than Sex Bundt Cake
Ingredients & Directions 1 Box yellow cake mix 1 Box instant vanilla pudd mx 4 Eggs 8 oz Sour cream 1/2 c Oil 1/2 c Water 1 Bar german sweet choc Grated 6 oz Pk chocolate chips 1 c Pecans — chopped Mix first 6 ingredients together and beat with electric mixer until smooth; add next 3 ingredients. Pour batter into greased and floured Bundt pan. Bake at 325 degrees for 55 minutes. Use toothpick to check for doneness. Let cool; remove from pan. Keep tightly covered for freshness. Yields 12 Servings
Carrot Cake With Orange Glaze
Ingredients & Directions Oil for greasing pan 1 c Brown sugar 3 c Cake flour 1 c Sugar 2 ts Baking powder 3 Egg whites 1 ts Baking soda 1 Grated rind of 1 orange 1 ts Cinnamon 1 Juice of 1 orange 1/2 ts Salt 3 c Carrots, peeled shredded 1 c Applesauce 1 c Raisins -ORANGE GLAZE- 2 c Powderd sugar 1 ts Lemon juice 4 tb Orange juice 1 ts Grated orange rind Preheat oven to 350 degrees. Lightly grease bundt-style pan or 10″ springform pan with center hole. Combine flour, baking soda, baking powder, cinnamon and salt: set aside. Beat together applesauce, sugars, egg whites, orange rind and juce. Blend in flour mixture with mixer at medium speed only until smooth. Do not over beat. Stir in carrots and raisins. Pour batter into prepaed pan and bake 50 to 60 minutes or until a knife inserted near center comes out clean. Remove cake from pan, or if using spring form, remove sides of pan and put cake on wire rack to cool completly. ****************************Orange Glaze******************************* Combine sugar, orange juice, lemon juice and orange rind; stir thoroughly to blend. Spoon glaze over cooled cake and serve. Yields 20 servings
Chocolate Ice Box Cake
Ingredients & Directions 1/2 lb German sweet chocolate 1 ts Vanilla 3 tb Boiling water 2 Beaten egg whites 1 c Powdered sugar 1 pt Cream, whipped 2 Egg yolks 3/4 Of an angel food cake (mix can be used) MELT CHOCOLATE and boiling water together, remove from stove and add cup of powdered sugar and 2 egg yolks, beaten. Add vanilla, egg whites beaten moderately stiff, and fold in whipped cream. Break angel food cake into irregular pieces. Place half the cake bits in a pan, cover with half the chocolate custard. Add remaining cake, and cover generously with remaining chocolate. Chill twelve hours, or overnight, in refrigerator. Yields 6 servings
Crawfish Pie
Ingredients & Directions 4 tb Butter -; (1/2 stick) 1 c Chopped onions 1/2 c Chopped bell peppers 1/2 c Chopped celery 1 1/2 ts Salt 1/2 ts Cayenne pepper 1/4 ts Freshly-ground black pepper 1/2 c Chopped; seeded, peeled -tomatoes (or 1/2 cup chopped canned -tomatoes) 1 lb Crawfish tails 2 tb Chopped parsley 2 tb Flour 1 c Water 1/2 Recipe Basic Savory Pie -Crust; see * Note * Note: See the ?Basic Savory Pie Crust? recipe which is included in this collection. Preheat the oven to 400 degrees. Melt the butter in a large skillet over medium-high heat. Add the onions, bell peppers, celery, salt, cayenne, and black pepper. Saute for about 8 minutes, or until golden and wilted. Add the tomatoes and cook for about 6 minutes, stirring occasionally. Add the crawfish tails and parsley. Cook, stirring occasionally, for about 4 minutes. Dissolve the flour in the water and add to the pan. Stir for about 2 minutes, or until the mixture thickens. Remove from the heat. Let cool for at least 30 minutes. Place the Basic Savory Pie Crust in the bottom of a 9-inch pie pan and crimp the edges. Pour the crawfish mixture into the pie crust. Place the pie on a baking sheet and bake for about 45 minutes, or until the edges of the pie crust are golden. Cool for several minutes. Cut into wedges to serve. This recipe yields one 9-inch pie; 6 servings. Yields 6 servings
Honey Pecan Cheesecake
Ingredients & Directions 1 c Vanilla wafer crumbs 5 tb Butter or margarine; melted 2 tb Sugar 1/4 c Ground pecans FILLING 24 oz Cream cheese; softened 1 c Packed dark brown sugar 3 Eggs 2 tb All-purpose flour 1 tb Maple flavoring 1 ts Vanilla extract 1/2 c Chopped pecans TOPPING 1/4 c Honey 1 tb Butter or margarine 1 tb Water 1/2 c Chopped pecans Combine the first four ingredients. Press onto the bottom only of a greased 9 inch springform pan. Refrigerate. In a mixing bowl, beat cream cheese and sugar. Add eggs; beat until smooth. Add flour, maple flavoring and vanilla; mix well. Stir in pecans. Pour into crust. Bake at 350 F. for 50-55 minutes or until center is nearly set. Turn off oven; open door and leave cheesecake in over for 1 hour. Remove from the oven; cool completely. Refrigerate overnight. For topping, combine the hoeny, butter and water in a small saucepan; cook and stir over Medium heat for 2 minutes longer (mixture will be thin). Spoon over cheesecake. Carefully remove sides of pan before serving. Refrigerate leftovers. Yield: 12 servings. Yields 12 Servings
