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
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
Peach Tart (ovo Lacto)
Ingredients & Directions 1 cn (29 oz) sliced peaches, Drained 3/4 c Rolled oats 1 c Skim milk 1/2 c Fat-free egg substitute 2 tb Honey 1 ts Vanilla 1/4 ts Cinnamon Coat a deep 9′ pie plate with a no-stick spray. Arrange the peaches in the dish. In a blender, finely chop the oats. Add the milk, eggs, honey, vanilla and cinnamon. Process until well blended, stopping occasionally to scrape down the sides of the container. Pour over the peaches. Bake at 350 degrees for 35 to 40 minutes or until puffed and golden. Serves 6. Per serving: 132 cal, .7 g fat, 53 mg sodium This is good either hot or cold. I heep it in the fridge. Enjoy. Yields 6 Servings
Plain Old Bread
Ingredients & Directions 1/2 oz Yeast (dry), 2 1/2 t Sugar -quick-rising 1 t Salt -(2 envelopes) 1 3/4 C Water 1/4 C Water, lukewarm 2 T Vegetable oil 7 T Milk, dry 6 C Flour, all-purpose In a small bowl, dissolve the yeast in about 1/4 cup lukewarm water. In a large mixing bowl, mix the powdered milk, sugar, salt and about 1 3/4 cups water together. Stir with a whisk until smooth, then add yeast mixture. Sift in about 3 cups of flour and mix until smooth. Add the oil; mix. Gradually sift in the remaining flour. When it becomes stiff enough to handle remove from the bowl and knead it as you add the flour. Knead it for 5-7 minutes after the last flour is added. Place the dough in a oiled bowl and turn it over to coat uniformly. Then place it in a warm place to rise until it has doubled in size (about 45 minutes). Remove from bowl and knead a little. Divide into two equal parts, shape into loaves, and place in loaf pans. Let rise again until doubled in size. Preheat oven to 375 degrees F. Bake 45 minutes. Remove loaves from pans and cool on a wire rack. NOTES: * Ordinary white bread — This recipe is derived from the basic bread in the American Heart Association Cookbook. * This is good everyday bread. Be careful: it’s easy to eat too much and get fat. You may want to have someone who has made bread before help the first time as the amount of flour may have to be adjusted depending on the slight differences in your measurement of the liquids and the humidity of the day. Once you have done it it is easy to do by the feel of the dough. : Difficulty: moderate. : Time: 20 minutes preparation, 2 hours rising, 1 hour cooking and cooling. : Precision: measure carefully. : Pat Caudill : Tektronix, Inc., Portland, Oregon, USA : Yields 2 loaves
Cheddar, Sage, And Walnut Torta
Ingredients & Directions 1/2 lb Cream cheese; softened 3 tb Fresh sage leaves, chopped Whole sage leaves 1/2 lb Sharp cheddar cheese -(such as Vermont Cabot) — shredded 1 c Walnuts, chopped Whole walnut halves Place the cream cheese in a food processor with the chopped sage leaves. Blend. Line a 2-cup mold with a double thickness of cheesecloth. Arrange the whole sage leaves in a decorative pattern on the bottom of the mold. Add half the cream cheese mixture, then add shredded cheddar, smoothing out the layer and pressing it slightly. Add the walnuts, again pressing gently. Smooth the remaining cream cheese mixture over the walnuts. Fold the ends of the cheesecloth over the top of the torta mixture and press lightly. Refrigerate the mold overnight. To unmold, fold back the top of the cheesecloth. Invert a serving plate on top of the mold and flip them over together. Lift off the mold and carefully remove the cheesecloth. Garnish the torta with walnut halves. From Yields 1 Servings
Touch Of Honey Bread
Ingredients & Directions 2 1/2 c -to 3 cups all purpose 1/2 ts Salt Flour 1 1/4 c Water 1 c Quaker Oats 3 tb Honey 1 pk Quick rise yeast 2 tb Butter In large mixer bowl, combine 1 cup flour, oat bran, yeast and salt. Heat water, honey and butter until very warm. Add to dry ingredients, beat at low speed of electric mixer until moistened. Increase speed to medium, continue beating 3 minutes. Stir in enough remaining flour to form a stiff dough. Lightly spray bowl with vegetable oil, cooking spray, or oil lightly. Turn dough out onto lightly floured surface. Knead eight to ten minutes or until dough is smooth and elastic. Place into prepared bowl, turning once to coat surface of dough. Cover, let rise in warm place 30 minutes or until doubled in size. Lightly oil 8 x 4 inch loaf pan. Punch down dough. Roll into 15 x 7 inch rectangle. Starting at narrow end, roll up dough tightly. Pinch ends and seam to seal; place seam side down in prepared pan. Cover; let rise in warm place 30 min. or until doubled in size. Hear oven to 375 degrees, bake 35 to 40 min. or until golden brown. Remove from pan, cool on wire rack 1 hour before serving. This stuff is really good warm with butter on it. Love it! Yields 1 loaf
Grissini Al Finocchio (fennel Bread Sticks)
Ingredients & Directions 1 pk Active dry yeast 3/4 c ;Warm water (abt. 110 F.) 3/4 c Salad oil 3/4 c Beer 1 ts Salt 1 tb Fennel seeds 4 1/2 c All-purpose flour 1 Egg, beaten w/1 tb. water In a large bowl, sprinkle yeast over warm water and let stand 5 minutes to soften. Stir in salad oil, beer, salt and fennel seeds. With a heavy-duty mixer or wooden spoon, beat in 3 1/2 c. flour until dough is elastic (about 5 minutes). On a board or pastry cloth, spread remaining 1 c. flour and turn out dough. Knead, using this technique: lift edge of dough, coated well with flour, and fold toward center, avoiding contact with sticky part of dough. Continue folding toward center and kneading, turning dough as you work, until it is smooth and elastic. Place dough in a greased bowl; turn dough to grease top. Cover and let rise in a warm place until doubled (1 to 1 1/4 hours). On a floured surface, knead just to expel air. Pinch off lumps (1 1/2″ in diameter) and roll each into a strip that is 18″ long. Cut each strip in half. Set wire racks on baking sheets and arrange strips across racks, 1/2″ apart. Brush strips with egg-water mixture. Bake at 325 F. for about 35 minutes or until evenly browned. Serve hot, or cool on wire racks. From “Sunset Italian Cookbook” by the editors of Sunset Books and Sunset Magazine. Menlo Park, CA: Lane Publishing Company, 1981. Pg. 90. ISBN 0-376-02465-8. Yields 60 Servings
