Cream Cheese-lemon Pound Cake
Ingredients & Directions 1 Yellow cake mix 8 oz Cream cheese 4 Eggs 3 oz Lemon gelatin powder 3/4 c Milk 1/2 ts Lemon extract 2 tb Lemon zest Recipe by: Jo Anne Merrill Preparation Time: 1:00 * Use regular size cake mix, non-pudding type. Grate lemon peel for zest, careful not to include any of the white part of the peel. 1. Place the cream cheese in large bowl. Beat at medium speed with electric mixer until cream cheese is light and fluffy. Add eggs, one at a time, beating well after each addition. 2. Blend together the gelatin and cake mix; add alternately with the milk, in two or three additions, to the cream cheese mixture. Beat just until smooth, do not overmix. Stir in the extract and lemon zest. 3. Grease and flour a tube or Bundt pan. Pour in the mix and bake in a preheated 350-degree oven for 50-55 minutes, checking after 50 minutes. Serve this alone, or, if you prefer, make a thin glaze to pour over top from confectioner’s sugar and lemon juice. From Yields 1 Servings
Quick Chocolate Torte
Ingredients & Directions 5 Eggs — separated 1/2 ts Salt 1 c Powdered sugar 1/3 c Cocoa 1 1/2 ts Vanilla 1 c Whipping cream — whipped Chocolate shot, choc. curls Or nuts Grease a jelly roll pan and line with waxed paper. Grease the paper. Beat egg whites and salt to soft peaks. Add sugar gradually, beating till stiff. Bear yolks and vanilla till thick. Fold into whites with the cocoa. Spread in pan. Bake 20 Min. at 350F. Tur n out immediately onto towel sprinkled with powdered sugar, and peel off paper. Cool 15 min. Cut into quarters. Sread each one wit h whipped cream and stack. Decorate with choc. shot or curls or nuts. Yields 10 Servings
Turkey Stuffing Bread
Ingredients & Directions -SMALL- 2/3 c Water 1 Egg 2 tb Butter or margerine 1/4 c Onion diced 1 1/2 ts Brown sugar OR 1 1/2 ts White sugar 1/3 ts Salt 1/4 ts Black pepper 2/3 ts Dry sage 2/3 ts Celery seeds 1/2 ts Poultry seasoning 1/2 c Cornmeal 1 2/3 c Bread flour 1 ts Yeast –MED– 1 c Water 1 Egg 3 tb Butter or margerine 1/3 c Diced onion 2 1/4 ts Brown or white sugar 1/2 ts Salt 1/3 ts Black pepper 1 ts Dry sage 1 ts Celery seeds 3/4 ts Poultry seasoning 2/3 c Cornmeal 2 1/2 c Bread flour 1 1/2 ts Yeast -LARGE- 1 1/3 c Water 2 Egg 4 tb Butter 1/2 c Diced onion 1 tb Brown or white sugar 2/3 ts Salt 1/2 ts Black pepper 1 1/3 ts Dry sage 1 1/3 ts Celery seeds 1 ts Poultry seasoning 1 c Cornmeal 3 1/3 c Bread flour 2 ts Yeast STUFFING 1/2 c Chopped celery 1/4 c Chopped onion 3 tb Butter or margerine 3 1/2 c Cubed or crumbed bread Medium or large loaf 3/4 c Chicken or turkey broth 1/4 c Walnuts Salt and pepper to taste Bread: Use light to medium crust setting on a white, sweet cycle. No timer. Stuffing: Saute the celery and onion in the butter until soft. Toss with bread in a bowl. Add warmed broth and season and mix until well blended. Stuff bird or bake in a covered casserole at 350 for 20 minutes Yields 1 loaf
Raspberry Chocolate Swirl Cheesecake
Ingredients & Directions Crust—– 1 1/4 c Vanilla Wafer Crumbs — (about 40 wafers) 1/4 c Cocoa Powder 1/4 c Powdered Sugar 1/4 c Unsalted Butter — melted Filling—– 24 oz Cream Cheese — softened 1 c Sugar — divided 1 1/2 ts Vanilla — divided 3 Eggs — at room temperature 1/4 c Cocoa Powder 1 tb Vegetable Oil 2/3 c Red Raspberry Spread — (seedless) 3 tb Flour CRUST: Preheat oven to 350. Combine crumbs, cocoa, and sugar and stir in butter. Press mixture onto bottom of 9-inch springform pan. Bake 8-10 minutes and cool. FILLING: Preheat oven to 425. Beat cream cheese, 3/4 cup sugar and 1 teaspoon vanilla until smooth. Add eggs, beat until well-blended. In small bowl, stir together cocoa and remaining 1/4 cup sugar. Add oil, remaining 1/2 teaspoon vanilla and 1 1/2 cups cheese mixture; blend well. Add raspberry spread and flour to remaining cheese mixture and blend well. Pour half of raspberry mixture into pan, dollop with about half of chocolate mixture on top. Repeat with remaining mixture ending with chocolate dollops on top. Gently swirl with knife. Bake 10 minutes. Reduce oven temperature to 250 and continue baking for 55 minutes. Yields 1 Servings
Citrus Cheesecake
Ingredients & Directions 1/2 c Slivered almonds, toasted (see Note) 2 1/2 lb Cream cheese, softened 3 tb All purpose flour 1 1/2 c Sugar Grated zest of 1 lemon Grated zest of 2 oranges 5 Eggs 2 Egg yolks 1/2 ts Vanilla extract 1 c Sour cream, for garnish (optional) Thinly sliced kumquats, for Garnish (optional) Preheat the oven to 325 degrees. Butter a inch round cake pan. Coat the bottom and sides with the toasted almonds. In a large bowl, beat the cream cheese with an electric mixer at low speed until soft and smooth, about 1 minute. Combine the flour and sugar in another bowl and then add to the beaten cream cheese. Mix well, scraping down the sides of the bowl occasionally. Beat in the grated citrus zests. Add the eggs, egg yolks and vanilla extract. Mix thoroughly, frequently scraping down the sides of the bowl, until the batter is perfectly smooth. Pour the batter into the prepared pan, tapping the bottom on a counter four or five times to eliminate air pockets. Place the cake pan inside a large roasting pan and pour in hot tap water until it reaches halfway up the sides of the cake pan. Bake 1 hour, or until the center feels firm when pressed. Immediately remove the cake pan from the larger pan and set aside to cool on a rack. Refrigerate 4 to 6 hours or overnight. To serve, place the pan over a low burner for about 1 minute to melt the butter. Invert onto a plate and then invert again onto a serving platter so the nuts are on the bottom. To garnish, if desired, spread the sour cream evenly over the top and then cover the top with rows of thinly sliced kumquats. Yield: 8 to 10 servings Note: To toast almonds, preheat the oven to 350 degrees. Spread the almonds on a cookie sheet and toast in the oven until golden, about 15 minutes. Set aside to cool. TOO HOT TAMALES SHOW #TH6175 Yields 4 servings
Biscuit Wrapped Meatloaf
Ingredients & Directions 2 lb Ground Beef 1 c Milk 2/3 c Bread Crumbs; Dry 2 Eggs 1 ts Salt 2 ts Worcestershire Sauce 1/2 ts Garlic Salt 1/2 ts Mustard; Dry 1/4 ts Pepper 1 c Bisquick 1/4 c Water 4 sl American Cheese; Process Tomato Bouillon Sauce; -(Below) Heat oven to 375F. Mix beef, milk, crumbs, onion, eggs, salt, Worcestershire sauce, garlic salt, mustard and pepper. Shape firmly into a loaf, 8 X 5 inches; place in shallow baking dish. Bake 1 hour; spoon off fat. Mix baking mix and water until soft dough forms; beat vigorously 20 strokes. Gently smooth dough into ball on floured cloth-covered board. Knead 5 times. Roll into 12 inch circle; cut into 4 equal parts. Alternate cheese slices and dough quarters on loaf, overlapping rounded edges of dough over points of cheese. Prick dough with fork. Bake until golden drown, about 15 minutes. Serve with sauce. TOMATO-BOUILLON SAUCE: Heat 1 cup catsup and 1 Tsp. instant beef bouillon to boiling over low heat, stirring frequently; reduce heat. Simmer uncovered, stirring frequently, until bouillon in dissolved. Yields 1 Servings
Pita Bread I
Ingredients & Directions 2 lb Wholewheat flour 2 ts Salt 1/2 tb Dry yeast 2 ts Brown sugar 1 1/4 pt Warm water Combine the flour & salt in a large bowl. Mix yeast & sugar with a quarter of warm water. Leave till it becomes frothy. Pour into flour mixture. & gradually add enough water to make a soft but not sticky dough. Cover with a damp cloth & leave to stand for 10 minutes. Knead lightly on a floured surface. Divide dough into 10 equal portions, knead each one slightly. Roll each portion into an oval about 8″ X 5″. Place on a lightly floured baking tray. Brush tops lightly with oil & let rise for 1 hour. Bake in a 475F oven for 12 to 15 minutes. As soon as they are removed from the oven, brush very lightly with a little water & cool on a wire rack. “Entertaining with Cranks” Yields 10 servings
