Moravian Sugar Cake
Ingredients & Directions 2 md Potatoes 1 ts Salt 1 pk Active dry yeast or 1 2 Eggs; well beaten Cake compressed 4 c (about) all-purpose 1/2 c Warm water Flour; sifted 1/4 c Butter; soft Butter 1/2 c Shortening Brown sugar 1 c Sugar Cinnamon Recipe by: The American Heritage Cookbook – ISBN 0-8281-04-03-4 Pare potatoes and cook in boiling water until tender. Drain (reserve 1 cup of water) and mash potatoes until smooth. Sprinkle yeast over warm water to dissolve. Combine hot mashed potatoes with butter, shortening, sugar and salt. Mix thoroughly and when cooled to lukewarm, stir in 1 cup of potato water and the dissolved yeast. Cover with a tea towel and plac ein a warm spot until spongy-looking. Beat the mixture with eggs and enough flour to make a soft dough. Cover again and let rise in a warm place until double in size. Divide dough in half and make an even layer in 2 greased 11 1/4 x 7 1/2 x 1 1/2-inch baking pans. Let rise the third time until light, then with your finger poke holes in the dough, filling the holes with generous amounts of butter and brown sugar. Sprinkle top with cinnamon and bake in preheated 375? F oven for 20 to 30 mins. Cool and cut into squares to serve. Yields 1 servings
Biscuit Tortoni
Ingredients & Directions 3/4 c Crushed Macaroons 3/4 c Cream 1/4 c Confectioners Sugar Salt 1 c Whipping Cream 1 ts Vanilla 4 Candied Cherries Combine macaroons, cream, sugar and a few grains of salt and allow to stand for an hour or so. Whip whipping cream until thickened but not stiff. Fold into the macaroon mixture along with the vanilla and set in paper cups. Place in freezer. Serve with a cherry set in top of each cup. Joel Ehrlich on rec.food.cooking From Yields 4 Servings
Chocolate Chip Cheesecake
Ingredients & Directions 1/2 c Sliced almonds, toasted 2 1/2 lb Cream cheese, softened 1 Cup, plus 2 tablespoons Sugar 1/2 ts Ground cinnamon 1 1/2 ts Grated lemon zest 1/3 c Fresh lemon juice 3 Eggs 1 1/2 ts Vanilla extract 1 1/2 c Semisweet chocolate, Coarsely chopped 3 oz Bittersweet chocolate, Melted Preheat the oven to 325 degrees. Butter a 9inch round cake pan and line the bottom and sides with almonds. With an electric mixer at low speed, beat cream cheese until soft and smooth. With machine running, add sugar, cinnamon, lemon zest, and juice, beating well between additions. Add eggs, one at a time, beating well after each addition. Beat in vanilla. To ensure even mixing, be sure to scrape down the bowl between additions. Fold in the chopped chocolate evenly. Pour batter into lined cake pan. Tap it 3 or 4 times on the counter to eliminate air pockets. Place inside a larger pan and pour in boiling water until it rises halfway up the sides of the cake pan. Bake about 45 minutes, until center feels firm when pressed. Set aside to cool on a rack, then refrigerate 2 to 3 hours. To unmold, place pan over a low burner about 2 minutes. Invert onto a platter, then invert again (the nuts should be on the bottom). The cake can be kept in the refrigerator up to 2 days. At least two or up to eight hours before serving, top with the melted chocolate: Dip your fingers or a fork into the melted chocolate and drizzle over the center in a freeform pattern. Refrigerate until serving time. Yield: 8 to 10 servings TOO HOT TAMALES SHOW #TH6175 Yields 4 servings
Old-fashioned Strawberry Cake
Ingredients & Directions 1 1/4 c Skim milk 2 ts Vinegar 2 1/4 c All-purpose flour 2 ts Baking powder 1 pn Salt 1/2 c + 1/3 cup sugar 2 tb Shortening 2 Egg whites; lightly beaten 1/2 ts Baking soda 4 c Sliced strawberries 1 c Thawed reduced-fat frozen -whipped topping This old-fashioned favorite, originally a Pennsylvania Dutch heirloom recipe, needed little revision to make it healthful. The real key to success is using the ripest local berries you can find. To convert this recipe we used: * egg whites instead of a whole egg * reduced-fat topping instead of whipped cream. Preheat the oven to 325 degrees. Lightly coat a 9-inch round cake pan with nonstick spray. In a small bowl, stir together the milk and vinegar. In a large bowl, stir together the flour, baking powder, salt and 1/2 cup of the sugar. Use a pastry blender to cut in the shortening. Stir in the milk mixture, egg whites and baking soda until well-mixed but still slightly lumpy. Pour into the prepared pan. Bake for 30 minutes, or until the top is golden and firm to the touch. In a small bowl, stir together the strawberries and the remaining 1/3 cup sugar. To serve, cut the shortcake into 6 wedges. Slice the wedges in half horizontally, making 2 layers. Turn the top layer Upside-Down. Spoon some of the strawberries and juice over the bottom layer, then repeat over the top layer. Top each serving with some of the whipped topping. TEST KITCHEN TIP: This shortcake is also delicious topped with slightly sweetened raspberries, blackberries, peaches and nectarines. Low-fat vanilla yogurt is a tasty substitute for the whipped topping. Makes 6 servings. Yields 6 Servings
White Chocolate Macadamia Nut Cheesecake
Ingredients & Directions Crust—- 1 1/2 c Crushed brown edge wafers 1/2 c Finely chopped macadamia Nuts 1/4 c (1/2 stick) butter, melted 1/4 ts Cinnamon Filling—– 4 pk (8 ounces ea.) cream cheese, Softened 1/4 c Firmly packed brown sugar 4 Eggs 1/2 c (1 stick) butter, softened 3/4 lb White chocolate, melted* 1 tb Praline liqueur 2 ts Vanilla extract 1 c Coarsely chopped toasted Macadamia nuts Semi-sweet chocolate, Melted White chocolate leaves Whole macadamia nuts *White chocolate melts best in a double boiler over hot, NOT boiling water. Preheat oven to 350 degrees. For crust, combine all ingredients. Press onto bottom and part way up sides of a 9-inch springform pan. Bake 10 minutes. Cool on wire rack while preparing filling. For filling, beat cream cheese in large mixer bowl until fluffy. Beat in sugar until well combined. Beat in eggs one at a time, mixing well after each addition. Stir in butter until well combined. Mix in melted chocolate, liqueur and vanilla. Fold in nuts. Pour into cooled crust. Reduce oven temperature to 300 degrees. Bake 1 1/2 hours or until center of filling is just set. Cool completely on wire rack. Refrigerate, covered, several hours or overnight. To serve, place on serving plate. Carefully remove sides of pan. Drizzle with semi-sweet chocolate. Garnish with white chocolate leaves and macadamia nuts. Serve cut in thin wedges. Serving Size: 1/18 of cake Nutritional Information per serving Calories 490 Total Fat 41 g Total Carbohydrates 25 g Protein 8 g Vitamin A 25 %DV Calcium 100 mg Yields 1 Servings
Cookies & Cream Cheesecake
Ingredients & Directions 2 c Cream-filled Cookies * 6 tb Margarine, Softened 1 ea Env. Unflavored Gelatin 1/4 c Cold Water 8 oz Cream Cheese Softened 1/2 c Sugar 3/4 c Milk 1 c Whipping Cream, Whipped 1 1/4 c Creme-filled Cookies ** * The cookies (24) should be chocolate cream filled cookies and be to as fine as can be done. ** These cookies should be chocolate cream filled cookies and should be coarsely chopped. ——————— ——————- Combine cookie crumbs and margarine; press onto bottom of 9-inch springform pan. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on an electric mixer until well blended Gradually add gelatin mixture and milk, mixing until well blended. Chill until mixture is thickened but not set. Fold in whipped cream. Reserve 1 1/2 C cream cheese mixture; pour remaning cream cheese mixture over crust. Top with cookies and reserved cream cheese mixture. Chill until firm. Yields 8 Servings
Amish Peach Pie
Ingredients & Directions 4 c Peaches; peeled and sliced 2 1/2 tb Tapioca 1/2 c Sugar 1 9″ unbaked pie shell 1/4 ts Salt -CRUMBS- 2 1/2 tb Butter or margerine; melted 1/2 ts Cinnamon 1/4 c Flour 1/3 c Brown sugar Mix together gently, peaches, sugar, salt and tapioca. Let belnd for 5 minutes before spooning into pie shell. Mix crumb ingredients well and sprinkle over pie shell. Bake at 425 degrees F. for 45 to 50 minutes. Yields 1 servings
