Raspberry Swirl Cheesecake #3
Ingredients & Directions -CRUST- 2 c Chocolate wafer crumbs 1/4 c Sugar 1/4 c Melted butter CHEESECAKE 1 lb Breakstone cream-style -cottage cheese 1 lb Cream cheese; softened 1 1/2 c Sugar 4 Eggs; slightly beaten 1/3 c Cornstarch 1/2 c Melted butter or margarine 1 pt Sour cream 1 tb Grand marnier (or other -orange liqueur) 1 ts Almond extract FILLING 1/4 c Seedless raspberry preserves 1/4 ts Raspberry oil or extract 1 ts Cornstarch From: christi@meaddata.com (Christi Wilson) Date: 4 Aug 1994 20:44:26 -0400 Crust: Combine all ingredients and pat into bottom and sides of a 9-inch springform pan. Bake at 350 degrees for 10 minutes and cool. Cheesecake: Sieve cottage cheese (or puree in blender until smooth). Pour into large mixing bowl. Add cream cheese. Beat with high speed of electric mixer until blended and creamy. Add sugar. On low speed, add cornstarch, Grand Marnier, eggs and almond extract. Beat until blended. Add melted butter and sour cream and blend at low speed. Filling: Measure out 3/4 cup cheesecake batter. Add raspberry preserves and flavoring. Mix well, then add cornstarch and mix again. Assembly: Pour some cheesecake into crust, spoon on half the raspberry mixture. Add remaining cheesecake mixture, then the remaining raspberry mixture. Cut through the batter with a knife or rubber spatula to create a marbling effect. Bake at 325 degrees for 1 hour and 10 minutes, or until firm around edges. Turn off oven; leave cake in oven for 2 hours. Remove and cool completely on wire rack. Chill, remove sides of pan. Decorate with chocolate leaves if desired. Serves 12. REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, Yields 12 Servings
Old Fashioned Strawberry Rhubarb Tart
Ingredients & Directions 2 c All-purpose flour 1/4 c Sugar 1/4 ts Salt 1/2 ts Baking powder 1 Stick unsalted butter 2 lg Eggs Strawberry Rhubarb Filling: 1 pt Strawberries 1 1/2 lb Fresh rhubarb 3/4 c Sugar 1/2 c Water 1/2 c Orange juice 2 tb Finely grated orange zest 2 tb Orange liqueur 2 tb Cornstarch 2 tb Butter Egg Wash: 1 Egg 1 Egg yolk pn Salt For the dough, combine dry ingredients in a mixing bowl and stir well to mix. Add butter and rub in finely, making sure to leave the mixture cool and powdery. Whisk the eggs and stir into the mixture in the bowl. Continue stirring until the dough masses together. Scrape out onto a floured work surface and knead lightly until smooth. Wrap and chill. For the filling, rinse, hull and slice the strawberries. Rinse, string and cut the rhubarb into 2-inch lengths. Bring the sugar, water, orange juice and zest to a boil in a saucepan; add the strawberries and rhubarb and return to a simmer, stirring often. Be careful not to over cook. Drain well and reserve 1 cup of the liquid. Return the reserved liquid to a boil. Combine the liqueur and cornstarch smoothly and stir into the boiling liquid, continuing to stir and cook until clear and thickened. Allow to simmer 1 minute, stirring. Stir in the drained fruit and the butter. Chill while preparing top crust. Roll less than half the dough on a floured surface and fit it into a 10 or 11-inch tart pan. Pour in the filling and spread evenly on the dough. Roll the remaining dough to a 12-inch disk and cut into 1/2-inch strips. Flour a cookie sheet or cake cardboard and arrange half the strips on it horizontally, about 1/2-inch from each other. Weave in the other strips vertically, again about 1/2-inch from each other, to form a woven perpendicular lattice. Chill the lattice until firm. Whisk the egg, yolk and salt together until liquid. Remove tart and lattice from refrigerator. Paint lattice with egg wash and slide it onto the surface of the filling. Trim away extra dough at edge of pan, pressing the edges of the top crust well against the top edge of the bottom crust. Bake at 375 degrees on the bottom rack of the oven about 30 minutes, until well colored and gently bubbling. If top crust does not color sufficiently, place tart on top rack of oven for 5 minutes. Cool slightly and serve warm or at room temperature. COOKING LIVE SHOW #CL9110 Sweet Pastry Dough: Yields 4 servings
Homemade Slice And Bake Gingersnap Cookies
Ingredients & Directions 2 c Vegetable shortening 3 c Sugar 3 Eggs 3/4 c Molasses 6 c Unbleached flour 2 tb Baking soda 1 ts Salt 2 tb Ground ginger 1 tb Ground cinnamon Cut four 14″ x 12″ pieces of waxed paper or plastic wrap. Set aside. In a bowl, cream shortening and sugar. Beat in eggs and molasses; set aside. In a bowl, combine flour, baking soda, salt, ginger and cinnamon. Stir flour mixture into egg and butter mixture; blend well. Divide the dough into 4 pieces. Shape each piece into an 8″ – 10″ roll. Wrap rolls in waxed paper. Place the rolls in a rectangular freezer container with a tight fitting lid, or into a large freezer zip-lock bag, or wrap well in a piece of heavy duty To prepare cookies: Slightly thaw one roll of gingersnap cookie dough. Place some granulated sugar in a bowl. Preheat oven to 350?. Cut the dough into 1 1/3″ thick slices; cuteach slice into a ball and roll the balls in granulated sugar. Arrange ball Makes 4 rolls of cookie dough, or enough for up to 12 dozen cookies. Yields 4 Servings
Sweet And Sour Citrus Bread
Ingredients & Directions 1 1/4 tb ACTIVE DRY YEAST 2 c BREAD FLOUR 2 tb WHEAT GERM 2 tb WHEAT BRAN 1/4 c SUGAR 1 1/2 ts ORANGE ZEST;GRATED 1 ts LEMON ZEST;GRATED 1 EGG 2 tb UNSALTED BUTTER 1/2 c SOURDOUGH STARTER 1/2 c WATER Add all ingredients in the order suggested by your bread machine manual and process in the basic bread cycle according to the manufactures directions. I have had better luck baking on the light cycle. From THE BEST BREAD MACHINE COOKBOOK EVER. Yields 1 Servings
Best: Chocolate Mocha Cake
Ingredients & Directions -BEST: BASIC CAKE MIX- 8 c Cake-and-pastry flour 6 c Granulated sugar 1/4 c Baking powder 2 ts Salt -CHOCOLATE MOCHA CAKE- 2 tb Hot water 1 tb Instant coffee granules 3 1/3 c Basic Cake Mix [above] 3/4 c Buttermilk 1/2 c Unsweetened cocoa powder, -sifted 1/2 ts Baking soda 1/2 c Vegetable oil 2 Eggs 2 ts Vanilla ———————-VANILLA CREAM CHEESE ICING———————- 1 pk Cream cheese [250g] 2 ts Vanilla 1 c Icing sugar, sifted Basic Cake Mix: In large bowl, mix together flour, sugar, baking powder and salt until well combine. [To store: transfer to airtight container, store in cool dry place for up to 2 months. Stir well before using.] Makes enough for 4 cakes. Best: Chocolate Mocha Cake In small bowl, stir water with coffee; let cool. In large bowl and using electric mixer at medium speed, beat Basic Cake Mix, buttermilk, coffee, cocoa and baking soda for 2 minutes. Add oil, eggs and vanilla; reduce speed to low and beat for 1 minute. Pour into greased 9-inch square cake pan; bake in 375F 190C oven for about 35 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack. Vanilla Cream Cheese Icing: In bowl, beat cream cheese with vanilla at medium speed for 30 seconds or until blended. Add icing sugar; beat for 1-1/2 minutes or until smooth and creamy. Makes 1-1/2 cups. Yields 12 Servings
Three Cheese Bread 2
Ingredients & Directions -Barry’s version for -the Hitachi 301 3/4 c Water 3 c Bread Flour 3 tb Sugar 2 ts Salt 2 tb Butter or Margarine 3/4 c Shredded Swiss Cheese 1/2 c Creamed Cottage Cheese 6 tb Grated Parmesan Cheese 2 ts Regular Active Yeast 1/8 c Milk, or amt needed to make -a good dough ball. See -note below. Place ingrediants in bread pan in the order recommended by the manufacturer. Don’t use the delayed timer cycle since the cheese may spoil. Bake on light crust. NOTE: Due the differing moisture content of cheese, you may need to watch the dough ball to determine if it is too moist or too dry. Yields 16 servings
White Chocolate Cake Doughnuts
Ingredients & Directions 3 1/4 c Flour 2 ts Baking powder 1/4 ts Salt 2 Beaten eggs 2/3 c Sugar 2 oz Melted white chocolate 2 tb Melted butter 1/2 c Milk 1 ts Vanilla 1 c Chocolate glaze 1 c Chopped macadamia nuts Preheat the fryer. In a mixing bowl, sift the flour, baking powder and salt together. In a mixing bowl, whisk the eggs and sugar together. Add the melted chocolate and butter. Stir in the milk and vanilla. Slowly add the sifted flour into the egg mixture, incorporate into a soft dough. Cover the dough and chill for 2 hours. Turn the dough out onto a floured surface. Roll the dough out to 1/2-inch thick. Cut the doughnuts out, using a 2 1/2-inch doughnut cutter. Fry a couple of doughnuts at a time for 1 minute on each side. Remove the doughnuts from the fryer and drain on a paper-lined plate. Place the doughnuts on a wire rack. Drizzle the warm doughnuts with the chocolate glaze and sprinkle with the macadamia nuts. Place the doughnuts on a platter. Yield: about 1 dozen ESSENCE OF EMERIL SHOW#EE2390 Yields 4 servings
