Paskha (russian Cheesecake)
Ingredients & Directions -CRUST- 1 x NONE CHEESECAKE 6 c Farmers Cheese; 3 Lbs, * 6 ea Egg Yolks; Large 1 1/2 c Confectioners’ Sugar 1 1/2 c Heavy Cream 1/2 c Candied Fruits 1/2 c Raisins; Seedless 1/2 c Almonds; Toasted, Slivered 1/2 ts Lemon Rind; Grated 1/2 lb Butter; NO Margarine 3 ts Vanilla Extract SABAYON SAUCE 2 ea Egg Yolks; Large 1/4 c Madeira 1/2 ts Lemon Rind; Grated 3 tb Confectioners’ Sugar 1 tb Lemon Juice 1 tb Rum; Light * You can also use Large-Curd Cottage Cheese if the Farmers Cheese is —— NOTE: THIS IS A SPECIAL CAKE REQUIRING A NEW LARGE FLOWER POT 7 X 7-INCHES AT A MINIMUM. Press the cheese through a sieve. Combine the cheese with the egg yolks, beating in 1 yolk at a time. Add the sugar and blend well. Heat the cream in a large saucepan until it almost boils, then add the cheese mixture and cook over low heat, stirring constantly, until the mixture thickens. Remove from the heat before it begins to boil. Stir in the fruits, almonds, and lemon rind. Cool. Cream together the butter and the vanilla, then stir into the cooled cheese mixture. Line the flower pot with several layers of moistened cheesecloth, leaving enough cloth at the top to form a flap that will cover the pot. Fill the pot with the cheese mixture and cover with the flap. Put a weight on the top and place in the refrigerator for 2 to 3 days. The whey (liquid) will drip out the bottom of the pot, so be sure to place a pan under it. When drained, carefully unmold the cake with a knife. Remove the cheesecloth and smooth the sides with a hot knife. Prepare the sauce. Beat together the egg yolks, sugar, Madeira, and lemon rind in the top of a double boiler. Cook and continue beating until the mixture thickens. Stir in the lemon juice and the rum, then chill briefly. Pour the sauce over the cheesecake and serve. NOTE: This very unusual cheesecake is a traditional Russian Easter dish. In the old days, the custom was to decorate it with paper flowers or religious emblems and have the priest come by and bless it. Back then, it was made in a special pyramid-shaped form, but you can make it in an ordinary red clay flower pot. Visually, the effect is quite striking, and the drainage hole allows the excess whey to escape. To make paskha, you will need a large flower pot and some cheesecloth. The paskha will keep in the refrigerator for several weeks, but be sure to make it at least three days in advance. Yields 10 servings
Raspberry Cheesecake #1
Ingredients & Directions 3/4 c All purpose flour 3 tb Sugar 1 ts Finely shredded lemon peel 6 tb Butter 1 Slightly beaten egg yolk 1/2 ts Vanilla 3 pk (8-oz) cream cheese; -softened 1 c Sugar 2 tb All purpose flour 1/4 Salt 2 Eggs 1 Egg yolk 1/4 c Milk 3 c Fresh raspberries RASPBERRY SAUCE 1 pk (10-oz) frozen raspberries; -thawed 1 tb Cornstarch 1/2 c Currant jelly From: arielle@taronga.com (Stephanie da Silva) Date: Wed, 4 Aug 93 22:29:33 CDT For crust, combine the 3/4 cup flour, 3 tablespoons sugar, and 1/2 teaspoon of the lemon peel. Cut in butter till crumbly. Stir in 1 slightly beaten egg yolk and 1/4 teaspoon of the vanilla. Pat 1/3 of the dough onto the bottom of a 9-inch springform pan (with sides removed). Bake in a 400F oven for 7 minutes or till golden; cool. Butter sides of pan; attach to bottom. Pat remaining dough onto sides of pan to a height of 1 3/4 inches, set aside. For the filling, beat cream cheese, remaining lemon peel, and remaining vanilla till fluffy. Combine the 1 cup sugar, the 2 tablespoons flour, and salt; gradually stir into cream cheese mixture. Add the 2 eggs and 1 egg yolk, beting at low speed just till combined. Stir in milk. Turn into crust-lined pan. Bake in a 450F oven for 10 minutes. Reduce heat to 300F; bake 50 to 55 minutes more or till the center is set. Cool for 15 minutes. Loosen sides of cheesecake from pan with a spatula. Cool 30 minutes; remove sides of pan. Cool about 2 hours longer. Chill thoroughly. Top with raspberries and Raspberry Sauce. Raspberry sauce: Combine raspberries and cornstarch. Add jelly. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Strain and cool. REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, Yields 10 Servings
Honey Bun Cake
Ingredients & Directions 1 pk Yellow cake mix 1/2 c Sugar 1 c Buttermilk 3/4 c Oil 4 x Eggs 1 c Raisins 5 ts Cinnamon 1 c Brown sugar -GLAZE- 2 c Confectioners sugar 4 tb Milk 2 tb Vanilla Mix 1st 5 ingredients together and pour into greased and floured 9×13 pan. Mix raisins, cinnamon and brown sugar, swirl into batter in pan. Bake at 350F for 30 minutes. GLAZE: Combine all ingredients until smooth and creamy, pour over cake. From Yields 10 Servings
Biscuit Supreme
Ingredients & Directions 2 c Flour 1/2 ts Salt 4 ts Baking powder 1/2 ts Cream of tartar 2 ts Sugar 1/2 c Shortening 2/3 c Milk Sift flour, salt, baking powder, cream of tartar and sugar; cut in shortening. Add milk and stir. Roll or pat 1/2 inch thick and cut out with biscuit cutter. Bake on ungreased cookie sheet in 450 degree oven 10 – 12 minutes. Yields 4 Servings
Double Bran Bread – Pan-1
Ingredients & Directions XKGR41A Don Fifield 2 1/4 c Bread Flour 1 tb Brown sugar 1 tb Dry milk 1 ts Salt 1 tb Butter 1/3 c Bran flakes (1 oz) 1/4 c Toasted bran (3/4 oz) 1 c Water 1 ts Dry yeast Timer OR Bake (Rapid) mode may be used. Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. Press start. Yields 1 Servings
Garlic Wheat Bread
Ingredients & Directions 2 c Wholewheat bread 5 ea Garlic cloves, crushed 1 ts Carom seeds* Salt 1/2 c Vegetable oil 1 c Warm water 1/4 c Flour for dusting In a large bowl, mix the flour, garlic, carom seeds, salt, 1 tb oil & water until a dough is formed. Kead for 7 to 10 minutes. Cover & set aside for 20 minutes. Divide dough into 8 equal portions & roll each into a smooth ball into a flatcake. Dust occasionally to prevent sticking. Heat an iron griddle, brush with 1 ts oil & fry each side for 2 to 3 minutes, brushing on more oil when turning the bread. Remove & keep warm. Repeat till all the bread has been cooked. Julie Sahni, “Feast of India” Yields 4 servings
Chocolate Truffle Cake
Ingredients & Directions Truffles: 4 oz Bittersweet or semisweet Chocolate, cut into small Pieces 3 tb Heavy cream 1 tb (1/2-ounce) unsalted butter 2 tb Flavoring of choice (grand Marnier, Amaretto, Raspberry Liqueur, etc.) 8 Fresh perfect raspberries, Optional Cake: 5 oz Bittersweet chocolate, cut Into small pieces 5 oz (1 1/4 sticks) unsalted Butter, cut into small Pieces 3 Eggs, room temperature 3 Egg yolks, room temperature 1/2 c Sugar 5 Tablespoons, plus 1 teaspoon All-purpose flour Whipped cream, optional Ice cream, optional For the Truffles: Combine the chocolate, cream, and butter in a small heatproof bowl, set over simmering water, and let melt. When almost melted, remove from the heat and stir the mixture until smooth. Stir in flavoring of your choice and refrigerate until thick enough to mound on a spoon, stirring occasionally, about 30 minutes. Line a baking tray with waxed or parchment paper. Scrape the chocolate mixture into pastry bag fitted with a #3 plain tip. Pipe eight 1-inch mounds onto the prepared tray. Place 1 raspberry in center of each chocolate mound and pipe a little more of the chocolate mixture to enclose completely. Refrigerate until firm, about 15 minutes. For the Cake: Position a rack in the center of oven and preheat oven to 350 degrees. Butter, or coat with vegetable spray, 8 oversize muffin cups (4 inches wide and 2 inches deep) or 1 1/4 cup custard cups. Line bottoms with rounds of waxed paper. (To cut out the rounds, place 1 of the cups on waxed paper and trace rounds the bottom with a pencil. Then cut the 8 circles.) Set aside. In the top of a double boiler or a small heatproof bowl set over simmering water, melt together the chocolate and butter. Cool slightly. Meanwhile, in the large bowl of an electric mixer. with a paddle or beaters, on high speed, beat eggs, egg yolks, and sugar until tripled in volume, about 5 minutes. Scrape in the chocolate mixture and, on low speed, beat just until combined. Remove the bowl and fold in the flour, using a rubber spatula. Spoon a little of the batter into each of the prepared cups top with 1truffle, and cover with the remaining batter. Arrange cups on a baking tray and bake until edges of the cakes begin to pull away from the sides of the cups, 12 to 13 minutes. Let stand 10 minutes. Invert onto individual dessert plates and carefully peel off paper. Serve warm Spoon softly whipped cream or ice cream next to each cake and, if desired, garnish with a few fresh raspberries. Serve immediately. BAKERS’ DOZEN MARY BERGIN SHOW #BD1A41 Yields 8 servings
