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
Raspberry-chocolate Angel Torte
Ingredients & Directions 1/2 c Semisweet chocolate chips; -melted 1/4 c Nonfat sour cream 1/8 ts Almosd extract 1 Angel (13 oz) food cake 1/4 c Raspberry all-fruit spread; -melted 1/2 ct (4-oz) frozen -reduced-calorie whipped -topping; thawed 1/2 ts Unsweetened cocoa From: diane DIANELM@UGA.CC.UGA.EDU Date: Sun, 28 Jul 1996 15:55:25 EDT Combine warm melted chocolate, sour cream and almond extract. Cool until slightly thickened. Using a serrated knife, cut cake horozontally into 3 layers. Spread filling on bottom layer. Top with second layer and spread with fruit spread. Top with third layer. Frost top and sides of cake with whipped topping. Sift cocoa over top and sides of cake. Refrigerate until ready to serve. About 157 calories, 4 g fat (22% of calories) 0 mg cholesterol. 240 mg sodium, 0.4 g dietary fiber EAT-L Digest 27 July 96 From the EAT-L recipe list. Downloaded from Glen’s MM Recipe Archive, Yields 12 Servings
Dried Fruit Bread
Ingredients & Directions -MARLENE SINYARD (HFWK05A) 1 1/8 c Water 1 tb Butter; or margarine 2 1/4 c Bread flour 2 tb Sugar 1 tb Dry milk solids 1 ts Salt 1 ts Cinnamon 1 1/4 ts Yeast 1 c Mixed dried fruit bits Again, add fruit as for raisin bread. Maybe I liked this bread because I first plumped my fruit in RUM! Well, Why not? It worked for me! If you use the rum (or any liqour) it has a nice Holiday flare. Hey, why don’t we work on a Margarita Bread? Getting Frisky in Jax,Fla……Marlene Yields 1 Servings
Swallowtail Houska (parsley Bread)
Ingredients & Directions 2 c Fresh parsley 1 pk Dry yeast 1 c Warm water 1 tb Honey 1 Stick Fleishmann’s sweet -unsalted 100% corn oil -spread or equivalent -shortening 2 Eggs 4 c Flour 1 ts Salt 1/4 c Sugar 1/2 c Melted shortening 1 c Activated yeast mixture 1/2 ts Dried rosemary 1/2 ts Dried basil 1 ts Cinnamon 2 tb Honey 2 Whole beaten eggs From: hybl@umbc.edu (Dr. Albert Hybl) Date: 7 Sep 1993 15:36:19 -0400 Petrzel Houska (Parsley Bread) — Swallowtail Twist Cut about 2 cups of fresh parsley from your garden. Wash the parsley and place into a Cuisinart food processor and chop into fine fragments. (This should produce 2/3 to 3/4 cup of chopped parsley.) Don’t bother to remove the parsley from the Cuisinart but change from using the chopping blade to the plastic mixing blade. Stir 1 package of dry yeast in 1 cup of warm water that contains 1 T. honey; let stand. Place 1/2 cup (1 stick) of Fleishmann’s Sweet unsalted 100% Corn oil spread or equivalent shortening into the microwave and heat (on low) until it becomes a soft liquid. Put 2 eggs into a bowl and beat until smooth in texture. Into the Cuisinart, containing about 2/3 c. chopped parsley, add remaining ingredients. Proceed to mix until smooth, adding extra flour until the mixture is no longer sticky. Transfer to a floured board, cover with towel and let the dough rise (about 90 minutes) to double in bulk in a warm location. Punch down and divide the dough into five parts; roll each piece by hand into strips about 15 inches long. Braid three strips together and put on a greased cookie sheet. Beat one egg and brush the Houska where the strips cross. Twist together the remaining two strips and put on top of the first layer. Cover and let rise about 45-60 minutes. Brush the surface of the Houska. Bake for about 35 minutes at 325 degrees F. When half done, brush again and rotate the pan. The Houska should be nicely browned when done. Allow the Swallowtail Houska to cool before cutting. REC.FOOD.RECIPES ARCHIVES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, Yields 12 Servings
Monkey-faced Cookies
Ingredients & Directions 1/2 c Shortening; plus: 2 tb Shortening 2 1/2 c Sifted flour 1 ts Soda 1/2 ts Salt 1/2 ts Ginger 1/2 ts Cinnamon 1/2 c Molasses 1/2 c Rich sour milk 1 ts Vinegar Cream together shortening and brown sugar. Sift together flour, soda, salt, ginger and cinnamon. Add alternately with molasses mixed with sour milk. Blend in vinegar. Drop by tsp. on greased baking sheet. Place 3 raisins or bits of citron on each for eyes and mouth. Bake 10 to 15 minutes in moderate oven (350 degrees F). About 3 dozen. * Yields 36 Servings
Cream Of Wheat Pancakes
Ingredients & Directions 3 c Pancake mix 3 c Cream of wheat 4 c Milk, 1% lowfat 6 Egg 12 ts Vegetable oil Vegetable cooking spray Spray griddle with cooking spray. In bowl, combine pancake mix and cereal. Blend milk, egg and vegetable oil; stir into cereal mixture. Pour scant 1/4 c batter onto hot griddle for each pancake. cook until bubbly, turn and cook until goldern brown. Repeat with remaining batter. NOTES : If desired top with fruit, and serve topped with yogurt mixed with honey- 2 (8 oz) container nonfat yogurt,any flavor & 2 Tbls. Honey. Yields 6 Servings
Lowfat Carrot Cake
Ingredients & Directions 4 c Grated carrots 2 c Sugar 1 cn Crushed pineapple; (8 oz) 1 c Prune puree; * see note 4 lg Egg whites 2 ts Vanilla 2 c Flour 2 ts Baking soda 2 ts Cinnamon 1/2 ts Salt 3/4 c Shredded coconut meat Preheat oven to 375F. Coat a 9×13-inch baking pan with nonstick cooking spray; set aside. In large bowl, combine carrots, sugar, pineapple, prunes, egg whites and vanilla; stir to blend thoroughly. Add remaining ingredients except coconut; mix completely. Gently stir in coconut. Spread batter in prepared pan; bake about 45 minutes until pick inserted in center comes out clean. Cool on rack. Cut into squares to serve. * can substitute jarred baby food prunes (about 4 2 1/2 oz jars) NOTES : Nutritional data per serving: calories: 309 fat: 2g calories from fat: 7% carbohydrates: 70g sodium: 282mg fiber: 3.6g Yields 12 servings
