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
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
Apple-raisin Cookies
Ingredients & Directions 1/2 c Butter Or Margarine;Softened 1 c Brown Sugar; Packed 2 Eggs; Large 1/4 c Milk 2 c Flour; Unbleached 1 ts Baking Powder 1 ts Cinnamon; Ground 1/2 ts Salt 1/2 ts Nutmeg; Ground 1/4 ts Cloves; Ground 2 Apples; Medium * 1 c Raisins 1/2 c Walnuts; Chopped * Apples should be cored, peeled and chopped. There should be 1 1/2 Cups. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Cream butter and sugar. Add eggs and milk; beat well. Stir together flour and next 5 ingredients; stir into creamed mixture. Stir in apples, rasins, and nuts. Drop form tablespoon on well greased cookie sheet. Bake at 350 degress F. for 12 to 14 minutes. Immediately remove cookies to rack. Makes 4 1/2 dozen. From Better Homes & Garden’s Homemade Cookies Cookbook, via The Home BBS. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/travel.zip Yields 8 Servings
Drew's Famous Onion Dill Bread
Ingredients & Directions FOR 1-1/2 LB. LOAF ADD 1 pk Yeast 3 1/3 c Flour 1/4 ts Baking soda 1 1/2 ts Salt 1 Egg; unbeaten, room temp ———————-MIX TOGETHER, WARM AND ADD———————- 1/4 c Water 3/4 c Cottage cheese 3/4 c Sour cream 3 tb Sugar 3 tb Minced dried onion 2 tb Whole dill seed 1 1/2 tb Butter Place dry ingredients and egg into inner pan. Warm next set of ingredients, add, select white bread, and push start. Lightly brush the top with a little melted butter at baking time if you wish. Yields 1 Servings
White Chcocolate Raspberry Cheesecake
Ingredients & Directions -RITA TAULE BTVC62A -CRUST- 2 c Bread crumbs; plain/dry 1/2 c Pecans; chopped 1/2 c Butter 1 ts Cinnamon 1/2 c Sugar FILLING 2 lb Cream cheese; softened 1 c Sugar 5 Eggs; xtra large 6 oz Chocolate; white; melted 1 pt Raspberries 1/2 c Whipping cream 1/4 c Cornstarch 1 tb Vanilla TOPPING 1 pt Raspberries 1/2 c Water 1/2 c Sugar 1/4 c Cornstarch 2 tb Rum [opt] Crust; Put pecans in swall bowl with butter and MW on high for 1 1/2 minutes. Stir dry ingredients together in 10-inch springform pan. Add butter and nuts and mix well. Pat onto bottom and sides. Filling: Beat cream cheese until light. Add sugar and beat until light and fluffy. Add eggs one at a time; beating after each one. Add remaining ingredients except berries and mix well. Pour into pan. Drop berries on top and push down with fork so that batter covers them. Bake at 350 for 1 1/2 hours in which a pan of water has been placed on the bottom rack. Remove from oven and run knife around the edge to loosen from pan and prevent a cracked cake when cooling. Topping: Stir sugar and cornstarch well in saucepan. Add berries and water and cook over medium heat until thick and bubbly. Stir in rum. Pour over cooled cake. (I refrigerate the cake for a day first, then put topping on just before serving). Ann Raisler posted this originally. Then formatted by Rita Taule. Yields 12 Servings
Holiday Doggie Cookies (for Dogs Only!)
Ingredients & Directions 1/2 c Flour 3/4 c Oatmeal 1/4 c Honey crunch wheat germ 1/4 c Peanut butter 1/4 c Salad oil 1/4 c Honey 1 ts Baking powder Makes 20 medium sized DOG cookies..your dog will love them, guaranteed! In a large bowl, with mixer at low peed, mix one cup flour with remaining ingredients and 1/2 cup water until well blended. Stir in the remaining 1/2 cup flour with a wooden spoon. Preheat oven to 350F with floured hands, on well-floured surface, knead dough until dough holds together. Roll dough to 1/4-inch thick. With dog cookie cutter, cut as many as possible. Bake on large ungreased cookie sheet for 20 minutes. Turn oven off and let cookies remain in oven for one hour longer to harden up a bit. Yields 20 Servings
Raspberry Cream Cheese Coffee Cake
Ingredients & Directions 3 oz Cream cheese 1/4 c Butter 2 c Bisquick 1/4 c Sugar 3 ts Baking powder 1/4 ts Salt Egg; beaten 1 c Milk 1/4 c Oil Partially thaw frozen raspberries. Do not completely thaw. In a medium mix bowl stir together flour, bran, sugar, baking powder, and salt. Make a well in the center. In a small mixing bowl combine egg, milk and oil; add all at once to flour mixture. Stir just until moistened. Fold raspberries. Grease bottoms of muffin cups or line with paper bake cups. F 2/3 full. Bake in a 400 degree oven about 20 mins or until done. Remove from pan. Cool slightly on wire racks. Makes 12. From Yields 8 Servings
