Fudge Truffle Cheesecake Pt 1
Ingredients & Directions CHOCOLATE CRUST 1 c Chocolate wafer cookie -crumbs 4 tb Unsalted butter; melted -CHOCOLATE GANACHE- 2 lb Bittersweet chocolate; -finely chopped 2 c Heavy cream FILLING 1/4 c Cornstarch 1/2 c Heavy cream 2 tb Vanilla extract 1 1/2 lb Cream cheese; softened 1 1/2 c Granulated sugar 4 lg Eggs; at room temperature TOPPING 2 oz White chocolate; coarsely -chopped ASSEMBLY Confectioners’ sugar (for -dusting truffles) Cocoa powder YIELD: 12 servings DIFFICULTY: ** PREPARATION: 1 hour and 40 minutes plus baking and cooling times. Make the chocolate crust: 1.Position a rack in the lower third of the oven and preheat to 325 F. Remove the sides from a 10-by-3-inch springform pan. Trim a 10-inch cardboard cake circle so that it fits snugly within the curved lip of the bottom of the springform pan. Cover the circle with a piece of heavy-duty aluminum foil, leaving a 2-inch overhang all around the edges Carefully attach the side of the pan so you do not tear the foil . Wrap the foil overhang halfway up the outside of the pan. (Lining the bottom of the pan in this way will give the cheesecake an even flat base, making it easy to remove from the pan.) 2.In a small bowl, stir together the cookie crumbs and melted butter, stirring until well combined. Press the mixture evenly over the bottom of the prepared pan. Refrigerate the crust while you prepare the ganache and filling. Make the ganache: 1.Place the chocolate in a medium bowl. In a small saucepan set over medium heat, bring the cream to a gentle boil. Pour the hot cream over the chocolate and allow the mixture to stand for 30 seconds to melt the chocolate. Whisk until smooth. Measure out 2 cups of the ganache for the cake filling and set aside. Measure out 1 cup of the ganache for the chocolate truffles, cover and refrigerate until firm enough to pipe. Cover the remaining ganache and set aside at room temperature. Make the filling: 1.Place the cornstarch in a small bowl. Gradually whisk in the cream and the vanilla, and whisk until smooth. 2.In the 4 1/2-quart bowl of a heavy-duty electric mixer using the paddle attachment, beat the cream cheese at low speed for 30 to 45 seconds, until creamy. Gradually add the sugar in a steady stream and beat at medium speed until blended. At low speed, one at a time, add the eggs, beating well after each addition. Slowly beat in the reserved 2 cups of chocolate ganache. Beat in the cornstarch mixture. Pour the filling into the prepared pan and, using a rubber spatula, smooth the top. 3.Bake the cheesecake for 1 hour and 15 minutes to 1 hour and 20 minutes, or until the center is set. (There will probably be cracks in the top of the cheesecake; they will shrink as the cheesecake cools and then will be covered with the ganache frosting.) Turn off the oven. Prop open the oven door with a wooden spoon and allow the cheesecake to cool in the oven for an hour. 4.Set the cheesecake in the pan on a wire rack and cool completely. Make the chocolate truffles: 1.Transfer the chilled 1 cup ganache to a pastry bag fitted with a 1/2-inch plain tip (such as Ateco #6). Pipe 1-inch mounds with pointed peaks onto a clean baking sheet. Refrigerate or freeze the truffles for 15 to 20 minutes, or until just firm enough to roll. 2.Sift a light dusting of confectioners’ sugar over the truffles. Lightly coat your palms and fingertips with confectioners’ sugar. With your fingertips, pinch a truffle into a round, then roll it gently between your palms into a round ball. Place the truffle on the baking sheet, and form the remaining truffles into rounds. Refrigerate or freeze for about 10 minutes, just until firm. 3.Roll the truffles in sifted cocoa powder to coat. Refrigerate. Decorate the cheesecake: 1.Run a thin-bladed knife around the edge of the cheesecake to loosen it continued in part 2 Yields 12 Servings
Artichoke Pie
Ingredients & Directions 5 Cloves fresh garlic 1 md Onion 2 tb Butter 3 lg Eggs 1 c Whipping cream 1/2 c Shredded Mozzarella cheese 1/4 c Grated Parmesan cheese Salt and pepper to taste 1 cn 8 1/2 oz. artichoke hearts 1 Unbaked 9-inch pastry shell Mince garlic and thinly slice onion. Saute in butter until soft and golden (do not brown). Beat eggs and add cream, cheeses, salt and pepper, and garlic-onion mixture. Drain and cut artichokes in quarters. Add to egg mixture and gently pour into pastry shell. Bake in hot oven (400 degrees) about 45 minutes until set. Serve warm or cold, as entree or appetizer. Makes 1 9-inch pie. From Yields 8 Servings
Red Pepper Flatbread
Ingredients & Directions 2 3/4 c All-purpose* or -To 130 degrees) -Unbleached flour Olive or vegetable oil 2 ts Sugar 2 tb Grated parmesan cheese 1/4 ts Salt 2 md Red bell peppers, 1 pk Regular or quick-acting -Cut into 1/4-inch rings -Active dry yeast 1 sm Onion, sliced 1/4 c Olive or vegetable oil 1 tb Olive or vegetable oil 1 c Very warm water (120 *do not use self-rising flour in This recipe. Mix 1 cup of the flour, the sugar, salt and yeast in large bowl. Add 1/4 cup oil and the warm water. Beat on medium speed 3 minutes, scraping bowl occasionally. Stir in enough remaining flour until dough is soft and leaves side of bowl. Turn onto lightly floured surface.Knead 5 to 10 minutes or until dough is smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place 1 to 1-1/2 hours or until double.Heat oven to 425 degrees. Grease 2 cookie sheets. Punch down dough and divide in half. Shape each half into flattened 12-inch round on cookie sheet. Cover and let rise in warm place 20 minutes. Prick centers and 1 inch in from edge thoroughly with fork. Brush with oil. Sprinkle each with 1 tablespoon cheese. Bake 12 to 15 minutes or until golden brown. Cook and stir red bell peppers and onions in 1 tablespoon olive or vegetable oil in 10-inch skillet over medium heat until softened. Arrange on flatbreads. 2 FLATBREADS (12 PIECES EACH); 85 CALORIES PER PIECE. Yields 24 servings
Christmas Bread
Ingredients & Directions 1 lb Frozen Bread Dough 1 c Confectioners sugar 1/2 c Candied Mixed Fruit 4 ts Milk 1/2 c Walnut,chopped 1/8 ts Cardamom ,ground 1/4 c Mincemeat Thaw frozen bread dough according to package directions. On a lightly flowered board pull dough out until it is 12 inches long. Knead in the fruit,mincemeat and the nuts into the dough. With a sharp knife cut dough into 3 ropes, 12 inches long. Press the 3 ropes together on one end and braid on a greased cookiesheet. Let rise in a warm (90) degree place until double in bulk, about 1 1/2 hours. Bake in a preheated oven at 350 degrees F for 25-30 minutes. Cool. Combine the sugar,milk and cardamom, spread this glaze over bread. Collected out of a magazine by Brigitte Sealing Cyberealm BBS, Watertown, NY 315-786-1120 Yields 8 servings
Mrs Fields Peanut Butter Cream -filled Cookie
Ingredients & Directions COOKIES 1 1/2 c All-purpose flour 1/2 ts Baking soda 1/2 ts Ground cinnamon 1 c Quick oats (NOT instant) 1 c Light brown sugar, firmly – packed 1/2 c Salted butter, softened 1 lg Egg 1 ts Pure vanilla extract FILLING 3/4 c Smooth peanut butter 1/4 c Salted Butter, softened 2 tb Half-and-half 1 ts Pure vanilla extract 1 1/2 c Confectioners sugar Preheat overn to 325-degrees F. In medium bowl combine flour, soda, cinnamon and oats. Mix well with a whire whisk. Set aside. Cream sugar and butter in a large bowl using an electric mixer set at medium speed. Add the flour-oat mixture, and blend at low speed until just combined. Do not overmix. Separate dough into two balls, flatten them into disks, and wrap each tightly in plastic wrap or a plastic bag. Chill 1 hour. On floured board using a floured rolling pin, roll out one disk to 1/4 inch thickness. Cut cookies with a 2-inch round fluted cookie cutter dipped in flour. Repeat procedure with the second disk, reworking scraps until all the dough is used. Bake cookies on ungreased baking sheets 1/2 inch aprt for 13-15 minutes or until bottoms turn light brown. Transfer immediately to a cool, flat surface with a spatula. When cookies are cool, spread 1 tablespoon of peanut butter filling on the bottom side of a cookies. Top with another cookie-bottom side toward the filling-to make a sandwich. Repeat with the remaining cookies and filling Yield: 3 1/2 dozen cookies. Yields 36 Servings
Sourdough French Bread
Ingredients & Directions 1 C Sourdough starter 2 t Salt 1/2 C Milk (any type, but 2 T Shortening -I prefer whole milk) 2 1/2 C Flour 1 T Sugar Combine milk, sugar, salt and shortening in a pan. Heat until shortening melts, then cool to lukewarm (about 110 degrees F.). Stir milk into starter. Add flour gradually, forming dough that pulls away from sides of the bowl. Knead until smooth (about 15 minutes), adding flour as needed to keep the dough from sticking to the board. When done, the dough will be fairly heavy, but smooth in texture. Place in a well-greased bowl and raise in a warm place until doubled. Form into a long loaf (about 16 inches long). Place on a greased baking sheet and let rise again, until almost doubled. Cut diagonal slits in top of loaf with a sharp knife and bake in a 400 degree oven until done, about 30-35 min. Remove from pan and let cool in a draft-free location. NOTES: * An old-fashioned sourdough French bread — This is a hearty bread, possibly heavier than many people are used to. The flavor is wonderfully tangy and complements just about any meal. Try it with garlic butter! This bread is slow raising. I usually spend two days on it, start the dough one day, let it rise overnight, then form the loaf and bake the next day. This recipe is from “The Complete Sourdough Cookbook,” by Don and Myrtle Holm. * Be careful that the milk mixture has cooled before adding it to the starter. If it’s too hot, you’ll kill the starter and the bread won’t rise. * Since the dough rises for a long time, I usually cover it with a damp towel to keep it from drying out. * If you want a chewy crust, brush the top of the loaf with a mixture of corn starch and water before baking. Also, placing a pan of water in the oven while baking will make the crust a little softer. I usually brush the loaf with butter after baking. : Difficulty: moderate. : Time: 1 hour preparation, long rising time, 1/2 hour baking. : Precision: measure the ingredients. : Bill Turner {hplabs!}hppsdc!bill : Hewlett-Packard Personal Software Division : 3410 Central Expressway : Santa Clara, CA 95051 : : (408) 773-6434 : Yields 1 loaf
Crawfish Pie
Ingredients & Directions 1 Recipe Double-crust pie -dough 1 Stick Butter 1/2 c Flour 1 c Diced onions 1/2 c Diced green pepper 1/2 c Diced celery 1 lb Peeled crawfish tails 1/4 c Chopped green onion 2 tb Chopped parsley 2 tb Bayou Blast – {Emeril’s -Creole Seasoning}; see * -Note * Note: See the “Bayou Blast – {Emeril’s Creole Seasoning}” recipe which is included in this collection. Preheat oven to 350 degrees. Roll out half of pie dough and fit into a 9-inch pie plate; chill. In a skillet melt butter, add flour and whisk into a paste. Cook this roux for 5 minutes or until it begins to turn lightly golden. Add onions, pepper and celery. Cook, stirring, 4 minutes, until vegetables are tender. Add crawfish, green onions, parsley and Bayou Blast. Cook just until heated through, about 1 minute more. Let cool slightly. Roll out remaining pie dough 1/8-inch thick. Pour filling into pie shell and top with remaining dough. Crimp edges and poke a hole in top. Bake for 40 minutes, until crust is golden and filling is bubbling hot. This recipe yields 6 servings. Yields 6 servings
