Raspberry Cheesecake Bars
Ingredients & Directions 2 c Flour 1/4 c Granulated sugar 1/2 ts Salt 3/4 c Margarine or butter; -(vegetable oil spreads not -recommended) 1/3 c Light corn syrup 2 pk (8 ounces each) cream -cheese; softened 3 lg Eggs 1 c Light corn syrup 2 ts Vanilla 3/4 c Raspberry or strawberry jam Powerdered sugar; if desired 1. Heat oven to 375 degrees. Grease bottom and sides of rectangular pan, 13x9x2 inches, with shortening. 2. Beat flour, granulated sugar, salt, margarine and 1/3 cup corn syrup with electric mixer on medium speed until dough forms. 3. Beat cream cheese in medium bowl until smooth. Beat in eggs until well blended. Beat in 1 cup corn syrup and the vanilla until smooth. Pour over dough. 4. Bake 35 to 40 minutes or until edges are light golden brown and filling is set (filling may appear puffy). Stir jam; spread over hot bars. Refrigerate at least 3 hours until chilled. 5. Cut into 2×2 1/2-inch bars. Sprinkle with powdered sugar just before serving. Refrigerate any remaining bars. Makes 3 dozen bars Yields 1 Servings
Swiss Cheesecake
Ingredients & Directions -CRUST- 1 x Shortbread; See Recipe # 22 CHEESECAKE 2 c Cottage Cheese 1 c Swiss Cheese; Grated 1/2 c Sugar; Granulated 6 ea Egg Yolks; Large 9 ea Egg Whites; Large 6 tb Butter; Softened 3 tb Unbleached Flour 3 tb Cornstarch Preheat the oven to 350 degrees F. Press the cottage cheese through a sieve. In a large mixing bowl, beat together the cottage cheese, Swiss cheese, butter, flour, cornstarch and sugar blending well. Add the egg yolks, one at a time, at low speed mixing well after each addition. In another large mixing bowl, beat the egg whites until they form stiff peaks and fold them gently into the cheese mixture. Pour the mixture into the prepared crust and bake for 45 minutes. The cake will rise above the top of the pan, then settle down again. Cool in the oven with the door propped open, then chill. Yields 10 servings
Raspberry Ribbon Cookies
Ingredients & Directions 1/4 x The Ultimate Butter Cookie Dough 2 To 3 tablespoons seedless Raspberry jam 1/2 c Powdered sugar 1 ts Lemon juice Prepare the Ultimate Cookie Dough and divide it into four equal parts. Wrap in plastic and chill for 30 minutes or refrigerate up to 4 days. Cover a cookie sheet with parchment paper, or use a clean, ungreased baking sheet. Remove one portion of the dough from the refrigerator and knead lightly until it is pliable. Divide the dough into 2 parts. Shape each part into a rope about 12 inches long by rolling between your hands and the work surface. Place ropes on the baking sheet. Either the side of your finger or with the handle of a wooden spoon, make an indentation down the center of each strip. Bake for 10 minutes at 350 degrees. Meanwhile, put the jam into a small heavy duty zip-top plastic bag, (the type without a pleat). Snip a small hole in the corner of the plastic bag and press jam down the center of the partially baked cookies. Return to the oven and bake 5 minutes longer or until the cookies are lightly browned. Meanwhile, mix the powdered sugar, lemon juice and enough water to make a frosting thin enough to drizzle over the cookies. While the cookies are still warm, cut them diagonally into 1-inch lengths. Drizzle with the frosting. Cool completely before removing from the pan or from the parchment paper. Yield: about 20 cookies BAKERS’ DOZEN BEATRICE OJAKANGAS SHOW #BD1A56 Yields 4 servings
Cinnamon Apple Pie
Ingredients & Directions -DOUBLE PIE CRUST- 1 1/4 c All-purpose flour 1 ts Equal? sweetener 1/2 ts Salt 5 tb Margarine; cut into pieces 5 tb Ice water -PIE FILLING- 8 1/4 ts Equal? sweetener; divided -(or 27 packets equal -sweetener) 1/2 ts Ground cinnamon 2 Pinches ground nutmeg 6 c Tart apples; sliced & peeled -(such as granny smith, -rome, mcintosh or jonathon -apples) 3/4 c Apple juice; (unsweetened) 1 tb Cornstarch 1 ts Grated lemon rind Pie Crust: Combine flour, sugar, and salt in medium bowl; cut in margarine until mixture resembles coarse crumbs. Add water, a tbsp at a time, mixing with fork until dough forms. Roll 2/3 of the pastry on lightly floured surface into circle 1 1/2″ large than inverted 9″ pie pan. Ease pastry into pan. Pie Filling: Combine 5 1/2 tsp equal, cinnamon, and nutmeg; sprinkle over appls in large bowl and toss. Mix apple juice, remaining 1 3/4 tsp equal, cornstarch and lemon rind in small saucepan; heat to boiling, whisking constantly until thickened, about 1 minute. Pour mixture over apples an toss; arrange in pastry. Roll remaining pastry on lightly floured surface to 1/8″ thickness and place over apples. Trim edges of pastry to within 1/2″ of pan; fold top pastry over bottom pastry and flute. Cut decorative slits in top of pastry. Bake pie in preheated 425 oven until pastry is golden and apples are tender, 40 to 50 minutes; cover edge of pie with aluminum foil if browning too quickly. Cool on wire rack. Per serving = 196 calories, 7 gm fat, 0 mg cholesterol, 219 mg sodium, 30 gm carbohydrate, 1 gm fiber, 2 gm protein Exchanges: 1 fruit, 1 bread, 1 fat. Yields 8 servings
High-fiber Cookies
Ingredients & Directions 1 c Oat bran 1 c Rolled oats 1 c Fiber one cereal 1 c Kellog’s bran flakes 1 c Seedless raisins 1 c Chopped english walnuts 3/4 c Sugar 3/4 c Brown sugar 1 c Margarine (2 sticks) 2 Large egg whites 2 ts Vanilla 2 c All purpose flour 1 ts Baking powder 1 ts Baking soda 1/2 ts Salt 1/2 c Water at room temp Place oat bran, rolled oats, Fiber one, bran flakes, raisins and walnuts in a bowl. Mix lightly and set aside. Place sugars and margarine in mixing bowl and mix at medium speed until light and fluffy. Add egg whites and vanilla and mix lightly scraping the bowl before and after adding the egg whites. In a separate bowl combine flour, baking powder, soda and salt and mix at low speed about 1/2 min to blend well. Add flour mixture and water to sugar mixture and mix at medium speed only until flour is moistened. Add bran mixture and mix at medium speed until well blended. Drop by heaping tablespoonfuls onto a cookie sheet that has been sprayed with cooking spray or lined with aluminum foil. Bake at 375 for 12-14 minutes or until lightly browned. Remove from oven and let sit for 1 minute. Remove cookies to wire rack and cool to room temperature. Author’s Note: These cookies, which provide 2 grams of dietary fiber each, aren’t terribly sweet. We like them this way, but if you prefer them sweeter, you can add 1 tbsp Weight Watchers dry substitute when adding the other sugars and this will not change the nutritive values. Nutritive Value per cookie: CAL 121; CHO 15 gm; PRO 2 gm; FAT 6 gm; NA 107 mg; Yields 4 Dozen
Mary Bergin's Individual Chocolate Truffle Cake
Ingredients & Directions Truffles—- 4 oz Bittersweet chocolate, Chopped 3 tb Whipping cream 2 tb Butter 2 tb Orange liqueur or orange Juice Chocolate Cake—– 5 oz Bittersweet chocolate, Chopped 10 tb Butter, cut into small Pieces 3 Eggs 3 Egg yolks 1/2 c Granulated sugar 5 tb All-purpose flour Whipped cream and cocoa for Garnish Make Truffles: Combine chocolate and cream in small heat-proof bowl. Place bowl over pan of simmering water and allow chocolate to melt. Remove from heat. Make sure butter is melted before refrigerating. Stir in butter and liqueur. Refrigerate until mixture is firm, about 45 minutes. Form truffle mixture into six 1 1/4-inch balls. Return to refrigerator. Make Chocolate Cake. Heat oven to 350 degrees. Combine chocolate and butter in medium heat-proof bowl. Place bowl over pan of simmering water and allow chocolate to melt. Stir until smooth. Meanwhile in large mixer bowl, beat eggs, egg yolks and sugar on high speed until thick and pale lemon color, about 5 minutes. Add chocolate mixture, beating on low speed until combined. Fold in flour. Spoon about 1 tablespoon batter into each of six buttered, 3 1/2-inch jumbo muffin cups. Place one truffle in each cup. Fill 3/4ths full with batter. Bake until edges begin to pull away from edges of each cake, about 12 to 14 minutes. Remove from oven. Let stand 15 minutes. Carefully loosen edges of each cake. Carefully invert onto serving plate. Garnish each serving with whipped cream and a dusting of cocoa. Serving Size: 1 cake Nutritional Information per serving Calories 610 Total Fat 48 g Total Carbohydrates 45 g Protein 9 g Vitamin A 25 %DV Calcium 6 mg Yields 6 Servings
Double-boiler Bread Pudding
Ingredients & Directions 1 c Brown sugar, packed 3 sl White bread, buttered -cut into 3/4-in. cubes 2 Eggs 2 c Milk 1/2 ts Salt 1 ts Vanilla Place brown sugar in top of double boiler. Place bread cubes on top of sugar. Beat eggs with milk, salt and vanilla and pour over bread. Place over simmering water, cover and cook 1 1/2 hours. Do not stir. Brown sugar forms sauce in bottom of pan. Turn pudding into serving dish. Yields 6 Servings
