Ricotta Cheese Pie With Pine Nut Crust
Ingredients & Directions -CRUST- 1/4 c Butter unsalted 1/2 c Pine nuts 3/4 c Crumbs from amaretto cookies CHEESE FILLING 15 oz Ricotta cheese 2 tb Four 1/2 c Sugar 2 ts Lemon peel 1 1/2 c Sour cream 2 Eggs Berries, grapes, or orange garnish. To make crust, place melted butter in 9 inch pie plate. Stir in cookie crumbs and pine nuts until well blended. Press firmly against bottom and sides of dish to form crust. Heat until set. To make filling, combine ricotte cheese, sour cream, sugar, flour, lemon peel, and eggs in 8 cup glass measure. Heat until center is very warm to the touch, stirring every two minutes. (Microwave is easy). Mixture will be a little lumpy at this point but will cook into a smooth pie. Pour filling into crust, smoothing it evenly on top. Place pie on top of microwave proof cereal bowl and microwave on medium for 8 to 14 minutes or until almost set in center, rotating one quarter turn once or twice. Let stand directly on counter for 30 minutes. Chill for 3 hours or overnight before serving. Garnish pie. To test to see if done, touch the top 1 inch from the center with your finger. When top adheres to your finger, cheese cake underneath should appear to be moist but set, not gooey. Sides should begin to pull away from dish. Note: Uploaded to Compuserve by Dr. Jim Culveyhouse 73330,2525 Yields 1 servings
Sweet Raisin Nut Bread
Ingredients & Directions 1 pk Active Dry Yeast 3 tb Sugar 3 c Bread Flour 3/4 c Warm Milk 1/4 c Warm Water 2 lg Eggs, Room Temperature 4 tb Butter, Melted Then Cooled 1/4 c Honey 1 1/2 ts Salt 1/3 c Raisins 1/3 c Golden Raisins 3/4 c Coarsely Chopped Nuts Simply dump in all ingredients in the order listed, select white bread and push start. We’ve also used pistachios and peanuts. Jean Hores Yields 1 Servings
Golden Onion Bread
Ingredients & Directions 1 c Milk 1 Egg 1 tb Margerine; or butter 3 1/3 c Bread flour 2 tb Sugar 3/4 ts Salt 1 ts Active dry yeast 1 1/2 c Chopped onion 1 ts Dried basil 1 ts Paprika 2 tb Margerine; or butter 1 Egg yolk 1 tb Water Add first seven ingredients to abm according to manufacturer’s directions. Select dough cycle. Remove dough from machine when cycle is complete. Cover and let rest 10 mins. Meanwhile, cook onion, basil and paprika in a large skillet in 2T butter or marg until onion is tender but not brown. Cool slightly. Roll dough into a 15×9 inch rectangle on a lightly floured surface. Cut into three 15×3 inch strips. Spread each strip with 1/3 of the onion mixture to within 1/2 inch of each edge. Combine egg yolk and water; brush some of the mixture around edges of each dough strip. Fold each strip in half lengthwise; seal the side and ends. Place strips seam side down, side by side on a greased baking sheet. Loosely braid the strips, beginning in the middle and working toward the ends. Pinch ends together and tuck under braid. Cover and let rise in warm place until doubled (15 mins). Brush with remaining egg yolk mixture. Bake in a 350 oven for 20-25 mins, or until golden and bread sounds hollow when tapped. Cool on a wire rack. From Better Homes and Gardens Holiday Cooking 1994 Yields 1 servings
Cream Of Wheat Cakes With Petite Peas | Rava Idli
Ingredients & Directions 1 c Cream of wheat; quick -cooking 1 c Lowfat buttermilk; PLUS 2 tb Lowfat buttermilk 1/4 c Finely chopped onion 2 tb Petite peas; thawed 1 1/2 Fresh hot green chiles; -stemmed and chopped 1 tb Peanut oil; divided use 1/4 ts Cumin seed 1/2 ts Mustard seed 1/2 ts Salt 1/4 ts Baking soda Lettuce leaves; washed and -crisped 1. Combine the cream of wheat and 1 cup buttermilk in a medium bowl. Mix well, cover, and set aside for 1 to 2 hours. 2. Stir the onion, peas, and chiles into the batter. Heat half the oil in a small frying pan over medium-high heat and add the cumin and mustard. When the seeds begin to sizzle and sputter, remove from the heat. Cool slightly and fold into the batter. Stir in the remaining buttermilk, salt, and baking soda and mix well. 3. Fill a pan for steaming with water to within 1/2 inch of the steaming rack and bring to a boil. Lightly coat an 8-inch square cake pan with the rest of the oil and pour in the batter. Place the cake pan on the rack, cover, and steam until a knife inserted in the center comes out clean, 8 to 10 minutes. 4. Turn off the heat and let the cake rest 5 minutes. Cut it into diamonds and ease out with a metal spatula. To serve, line a basket with lettuce leaves and arrange the cakes on top. Serve hot or warm; as a side dish with salad or vegetables. Note: This batter can also be steamed in muffin pans. You can also double the recipe and make a second idli in the same pan; just rub it with a little more oil. The idli may be steamed ahead of time and set aside up to 4 hours at room temperature or refrigerated up to 2 days. Reheat in a steamer basket. Serve 4 to 6; 20 mins prep plus 1 to 2 hours soaking. Yields 6 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
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
Biscuit-topped Italian Casserole
Ingredients & Directions 1 lb Ground beef 1/2 c Chopped onion 3/4 c Water 1/4 ts Pepper 1 cn (8-oz.) tomato sauce 1 cn (6-oz.) tomato paste 1 pk (9-oz.) Green Giant Harvest -Fresh Frozen Mixed -Vegetables; thawed 8 oz (2 cups) shredded mozzarella -cheese 1 cn (10 oz.) Hungry Jack -Refrigerated Buttermilk -Biscuits 1 tb Margarine or butter; melted 1/2 ts Dried oregano leaves; -crushed Heat oven to 375*F. Grease 12×8-inch (2 quart) baking dish. In large skillet, brown ground beef and onion; drain. Stir in water, pepper, tomato sauce and tomato paste; simmer for 15 minutes, stirring occasionally. Remove from heat; stir in vegetables and 1 1/2 cups of the cheese. Spoon mixture into greased baking dish. Separate dough into 10 biscuits. Separate each biscuit into 2 layers. Place biscuits near outer edge of hot meat mixture, overlapping slightly. Sprinkle remaining cheese in center. Gently brush biscuits with margarine; sprinkle with oregano. Bake at 375*F. for 22 to 27 minutes or until biscuit topping is golden brown. 6 to 8 servings. 1992 The Pillsbury Company Yields 1 Servings
