Old-world Chocolate Cheesecake
Ingredients & Directions 6 tb BUTTER, melted L/8 cup -SUGAR L/8 tsp -GROUND CINNAMON L/2 tsp -VANILLA Here is the Old World Chocolate Cheesecake from the Old World Restaurant in LA. It was given graciously by the Old World Restaurant and is a favorite of many Southern Californians. OLD WORLD CHOCOLATE CHEESECAKE ** CRUST Yields 2 Servings
Holiday Double Chocolate Cookies
Ingredients & Directions 1 1/2 c All-purpose flour 1/2 c HERSHEY’S Cocoa 1/2 ts Baking soda 1/4 ts Salt 1/2 c Butter or margarine — softened 3/4 c Packed light brown sugar 1/2 c Granulated sugar 1 ts Vanilla extract 2 Eggs 10 oz Holiday Baking Bits -(Candy Coated, HERSHEY’S) — divided Heat oven to 350 F. Stir together flour, cocoa, baking soda and salt. In large mixer bowl, beat butter, brown sugar, granulated sugar and vanilla until well blended. Add eggs; beat well. Gradually add flour mixture, blending well. Stir in 1 cup candy coated bits. Drop by rounded teaspoonfuls onto lightly greased cookie sheet. Press 8 to 9 of remaining bits on dough before baking. Bake 7 to 9 minutes or until cookie is set. Do not overbake. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 3-1/2 dozen cookies. Hershey’s is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal- Yields 42 Servings
Amish Sugar Cookies
Ingredients & Directions 1 c Sugar 1 c Powdered sugar 1 c Butter 1 c Oil 2 Eggs 1 ts Vanilla 1 ts Salt 1 ts Cream of tartar 1 ts Baking soda 4 1/2 c Flour From: arielle@taronga.com (Stephanie da Silva) (COLLECTION) Date: Wed, 2 Mar 1994 23:07:59 GMT See recipe “Mom Olsen’s Sugar Cookies” for source/info on this recipe. Mix sugars, butter, oil and eggs well. Mix remaining ingredients well. Blend all ingredients together, chill. With floured hands, shape into balls and place on cookie sheet, flatten with bottom of chilled glass dipped in sugar. Sprinkle with colored sugar. Bake 350F until edges are golden. Dorothy REC.FOOD.RECIPES ARCHIVES /MISC From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, Yields 48 Servings
Lemon And Blueberry Tea Cake
Ingredients & Directions 1 1/2 c Sugar 1/4 c Brown sugar 2 1/3 c Flour 8 tb Butter, room temperature 1 ts Cinnamon 1 Egg 1/2 c Half and half 1/2 c Sour cream Juice of two lemons 2 ts Baking powder 1/4 ts Salt 2 1/2 c Fresh blueberries 2 tb Grated lemon juice Preheat the oven to 375 degrees F. Grease a 9 by 5-inch loaf pan. In a small mixing bowl, combine 1/4 cup of the sugar, brown sugar, 1/3 cup flour, 4 tablespoons butter, and 1/2 teaspoon cinnamon. Mix until the topping is incorporated. Using an electric mixer, cream the remaining sugar and butter together. Add the egg, half and half, sour cream, and lemon juice, blend until smooth. In a mixing bowl, sift the remaining flour, baking powder, salt and remaining cinnamon together. With the machine running, slowly add the flour until all the flour is incorporated. Fold in the blueberries and lemon zest. Pour the batter into the prepared pan. Sprinkle the topping on top of the batter. Bake the bread for about 50 minutes, or until the top is golden brown. Remove the pan from the oven and cool for 5 minutes. Remove the bread from the oven and cool on a wire rack. Slice and serve. Yield: 1 loaf EMERIL LIVE SHOW #EMIA20 Yields 4 servings
Irish Potato Cakes
Ingredients & Directions 3 tb Butter or margarine 1 1/2 c Mashed potatoes 2 c Self-rising flour 1/4 c Milk Salt Mix butter into flour; add good pinch of salt. Mix in mashed potato; pour in milk to make soft dough. Roll out on lightly floured surface; cut into rounds 3 inches across. Put on greased baking sheet; bake at 425 degrees for 15 to 20 minutes. Split; serve hot with butter. Preparation time: 15 minutes Baking time: 15 to 20 minutes Denise Shaver (c) Salt Lake Tribune, March 17, 1993. Yields 1 servings
Chocolate Mint Meringue Cheesecake
Ingredients & Directions 1 c Chocolate wafer crumbs 1 c Mint chocolate chips — 3 tb Margarine — melted Melted 2 tb Sugar 1 ts Vanilla 24 oz Cream cheese — softened 3 lg Egg whites 2/3 c Sugar 7 oz Marshmallow creme (1 jr) 3 lg Eggs Combine crumbs, margarine and sugar; press onto bottom of 9-inch spring- form pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in mint chocolate and vanilla; pour over crust. Bake at 350 degrees F., 50 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Beat egg whites until soft peaks form. Gradually add marshmallow creme, beating until stiff peaks form. Carefully spread over top of cheesecake to seal. Bake at 450 degrees F.; 3 to 4 minutes or until lightly browned. Yields 1 servings
Corn Cakes With Sweet Pepper Relish
Ingredients & Directions -RELISH- 2 ts Olive oil, extra-virgin 1 md Bell pepper, red; seeded & -finely chopped 1 md Bell pepper, green; seeded & -finely chopped 2 Garlic clove; peeled & -minced 2 tb Lime juice 1/4 ts Sugar 1/4 ts Salt 2 ts Cilantro, fresh; -finely chopped CORN CAKES 1 c Flour 1/2 c Yellow cornmeal 1 ts Sugar 3/4 ts Baking powder 1/2 ts Salt 1/2 ts Cumin; ground 1/2 c Milk 2 tb Milk 2 Eggs 3/4 ts Tabasco sauce 3 tb Green chilies; canned, -chopped, drained 1 c Corn kernels; frozen, -defrosted 1 ts Butter, sweet; cut into -slivers RELISH: In a large skillet, heat the olive oil over medium-high heat. Add the red and green peppers and the garlic; saute 5 minutes. Stir in the lime juice, sugar, and salt. Cook 2 minutes, or until the juices are slightly thickened. Cool slightly and stir in the cilantro. Refrigerate until completely chilled. CORN CAKES: Stir together the flour, cornmeal, sugar, baking powder, salt, and cumin. Stir in the milk, eggs, Tabasco, chilies, and corn. Let sit 15 minutes. In a large non-stick skillet set over medium-high heat, melt a couple slivers of the butter. When pan is very hot, spoon 2 tablespoons batter into the pan for each cake. Cook about 3 cakes at a time for about 2 minutes on each side, or until lightly browned. (The batter should make about 10 to 12 cakes.) Keep warm while cooking the remaining cakes, adding a little butter to the pan before cooking each batch. Serve the corn cakes with a little of the relish on top. Note: Bottled salsa also can be served with the corn cakes in place of the relish. Yields 6 Servings
