White Chocolate Cheesecake With Raspberry Sau
Ingredients & Directions CAKE 6 oz White chocolate chips 1 lb Cream cheese 3/4 c Sugar 3 Eggs 1 1/2 ts Vanilla extract 3/4 c Sour cream 2 tb Unsweetened cocoa -RASPBERRY SAUCE- 2 1/2 c Raspberries Sugar to taste Place chocolate in a double boiler and heat over hot water until it melts. Stir to blend and let cool to room temperature. With an electric mixer, blend cheese and sugar until smooth. Mix in eggs, vanilla, and sour cream. Stir in melted chocolate. NOTE: it is important to have the cheesecake ingredients and the melted chocolate close to the same temperature when they are combined so that they blend together smoothly. Pour into a greased 9-inch springform pan. Bake in the middle of a preheated 325F oven for 25 minutes or until just barely set. Turn off the oven, leave the door ajar, and let cool in oven for 1 hour longer. Chill. Just before serving, dust cocoa through a sieve making a ring around the cheesecake. Prepare raspberry sauce: Reserve 1/2 cup raspberries for garnish. In a blender, puree the remaining berries and push through a sieve. Stir in sugar to taste. To serve, spoon raspberry sauce on to desert plates. Remove pan sides of cheesecake and cut into wedges. Place on raspberry sauce and garnish with berries. Cheesecake: 31 Fantastic Recipes Lou Seibert Pappas Yields 10 Servings
Polenta Millet Bread
Ingredients & Directions –Makes 1 1/4 Lb Loaf: 2 1/2 ts Active Dry Yeast 3/4 c Water; Plus 2 tb Water 3 tb Honey 1 1/2 c Bread Flour; (I Used King -Arthur) 1/2 c Whole Wheat Flour; (Used -King Arthur) 1/3 c Millet 1/3 c Polenta 1 tb Wonderslim; *Note 1 ts Salt By Linda West Eckhardt and Diana Collingwood Butts *NOTE: Original recipe used 2 T vegetable oil If you don’t have polenta you can use the same amounts of cornmeal. The directions are for the dough setting, although this bread can be made and baked in a 1 lb machine. (Alas, the flavor will not be the same.) Serve the loaf warm. Add all the ingredients to the bread machine pan. Process on the dough setting. Meanwhile, lightly grease a baking sheet or place a piece of parchment paper on a peel. Remove the dough to a lightly floured surface and knead for a few seconds to remove any remaining air bubbles. Shape into a ball and flatten slightly with the palm of your hand. Place on the prepared baking sheet or peel. Cover the dough loosely with plastic wrap or a damp tea towel and set aside to rise in a wram draft-free area until doubled in bulk, about 1 hour. Meanwhile, preheat the oven to 375 deg F, inserting a baking stone or tiles if you are not using a baking sheet. When the dough has doubled in bulk, score the top with a sharp knife or razor blade held at a 45 deg angle to the bread. Bake for 30 minutes, or until medium brown, on the middle rack of the preheated oven on the baking stone or tiles. Transfer from the baking sheet or stone to cool on a rack. Store wrapped in a plastic bag. Dough setting Excellent!! Absolutely incredible flavor and texture. Entered into Yields 12 Servings
Newbest Pecan Pie
Ingredients & Directions 2 c Pecans, toasted,chopped 3/4 c Light Kayro Syrup 1 1/2 ea Cubes of Unsalted Butter 2 tb Kahlua liqueur 6 oz Semi-Sweet Chocolate bits 2 tb Molasses 1 c Golden Brown Sugar 1 1/2 ts Vanilla 3 tb Flour 1/2 ts Salt 5 ea Eggs Cream together the Unsalted Butter, Brown Sugar, and Eggs (One at a time). Add in the Corn Syrup, Molasses, Kahlua, Vanilla and Salt and mix well. Mix together Chocolate, Flour, and Pecans (1-1/2 min in microwave to toast) and add to the rest of the ingredients. Prebake your piecrust first for 12 min at 375 deg. Remove from oven, cool a bit, and pour ingredients into pie shell. Bake at 350 degrees for aprox. 1 hour. Cool and Enjoy! Jeff Viets Yields 8 servings
Onion Bread
Ingredients & Directions 1/2 c Grated onion 1 ts Salt 1 tb Dry yeast 1/2 c Warm water 2 1/2 c Unbleached white flour 1/4 c Vegetable oil In a bowl, mix onion & salt. Add yeast dissolved in the warm water. Stir in flour & oil. Beat well. Spoon the dough into an oiled loaf tin & let the dough rise to the top of the tin. Preheat oven to 350F & bake for 1 hour. Anne Lerner, “Breads You Wouldn’t Believe” Yields 1 servings
Kid-tested Gingerbread
Ingredients & Directions 1 c Light-brown sugar 1 1/2 ts Each of cinnamon and Ground ginger 1/4 ts Salt 3/4 ts Baking soda 1/4 c Boiling water 1/2 c Unsalted butter 1/4 c Molasses 2 c All-purpose flour Place sugar, spices, salt and baking soda in a large bowl. Stir in water until sugar is dissolved. Stir in butter until melted, then molasses. Gradually stir in about 1 1/2 cups flour. Continue stirring in remaining flour a little at a time. When dough becomes stiff, flour hands and knead until firm enough to roll out. Roll out right away, or wrap and refrigerate for up to 2 weeks or freeze. To roll out, place half of dough on a lightly floured board. Roll to 1/4-inch thickness. Use a floured cookie cutter to cut out shapes. Place on a greased baking sheet. Bake in a preheated 300F oven for 15 to 20 minutes or until edges are firm. Store in a covered container at room temperature. This recipe can be doubled easily. Makes about 34 (3-inch) star-shaped cookies. Yields 3 Dozen
Raspberry Chocolate Meringue Icebox Cake
Ingredients & Directions 4 lg Egg whites 1/4 ts Cream of tartar 1 1/2 c Sugar 2 3/4 c Heavy cream 6 oz Fine quality bittersweet -chocolate (not unsweetened) 1 1/2 ts Unflavored gelatin 3 tb Cold water 1 1/2 c Sour cream 1 ts Vanilla 3 pt Fresh raspberries 1. Preheat oven to 250F. Line 2 baking sheets with parchment paper and trace 3 8-inch circles onto the paper. 2. In a large bowl with an electric mixer beat whites with cream of tartar and add a pinch of salt until they just hold soft peaks. Add 1 cup sugar gradually, beating, and beat meringue until it holds stiff peaks. Transfer meringue to a pastry bag fitted with a 3/4 inch plain tip and pipe onto circles, filling them in. Smooth meringues with a long metal spatula or knife. Alternatively, if pastry bag isn’t used, circles may be made by spreading meringues freehanded with spatula. 3. Bake meringues 30 minutes and switch positions of baking sheets in oven. Bake meringues 30 minutes more, or until pale golden and crisp. (If the weather is humid, cooking time may be longer.) Cool meringues completely and peel off paper. Meringues may be made 1 day ahead and kept in turned-off oven. 4. In a saucepan, bring 1/4 cup heavy cream just to a boil and remove from heat. Add chocolate and stir mixture until chocolate is melted completely. Divide ganache between 2 meringue layers and gently spread evenly, leaving 1/2 inch borders. Chill ganache until hardened, about 10 minutes. 5. In a small saucepan, sprinkle gelatin over water and soften 1 min. Heat mixture over low heat, stirring until gelatin is dissolved, and keep warm. In a bowl with an electric mixer, beat remaining 2 1/2 cups heavy cream with remaining 1/2 cup sugar until it just holds stiff peaks and then beat in sour cream and vanilla. Add gelatin mixture in a stream, beating, and beat until mixture holds stiff peaks. 6. Arrange 1 ganache-topped meringue on a plate and spread it with 1 1/2 cups cream mixture, mounding it at the edge. Arrange 1 pint of raspberries over the cream mixture and top with the second ganache- topped meringue. Repeat procedure with about 1 1/2 cups more cream mixture and another pint of raspberries and top with the third meringue. 7. Transfer about 1 cup more cream mixture to a pastry bag fitted with the star tip and reserve for decoration. Frost top and side of cake with remaining cream mixture and decorate with reserved mixture. Chill cake for at least 2 hours and up to 8 hours. Remove wax paper carefully and scatter remaining pint of raspberries around and on the cake. Cut into 12 wedges with a serrated or electric knife. Yields 12 Servings
Halloween Cookies-ghosts
Ingredients & Directions 12 oz Vanilla candy coating 1 pk Peanut butter filled -sandwich cookies 2 tb Miniature chocolate chips Melt candy coating and stir until smooth. Line cookie sheets with waxed paper. Dip cookies into coating so that tops and sides of cookies are covered. Lay flat on cookie sheets. Use chocolate chips to form eyes. Yield: 32 cookies. Yields 1 servings
