French Cheesecake
Ingredients & Directions -CRUST- 1 x Shortbread; See Recipe # 22 CHEESECAKE 1 lb Cream Cheese 1/2 lb French Cheese; * 1/3 c Sugar; Granulated 1 tb Unbleached Flour 4 ea Eggs; Large, Separated 1/4 c Sour Cream 1/4 c Heavy Cream 1 ts Real Vanilla Extract 1 tb Confectioners’ Sugar NOTE: IF YOU ARE ON A DIET AND HAVE TO ASK HOW MANY CALORIES ARE IN THIS * Use the Soft Double Creme French Cheese in this recipe. —— Preheat the oven to 350 degrees F. In a large mixing bowl, beat together the cream cheese and the double creme, then add the sugar and flour and beat until thoroughly blended. Stir in the egg yolks, sour cream, heavy cream and vanilla. Beat the egg whites until they are frothy, then gradually add the confectioners’ sugar and beat until the whites form stiff peaks. Fold the whites into the cheese mixture. Pour the mixture into the prepared crust and bake for 45 minutes, or until the center is firm. Cool to room temperature, then chill before serving. Yields 16 servings
White Cake
Ingredients & Directions 1 c Shortening 1 1/2 c Sugar 1 ts Vanilla 1/2 ts Almond extract 2 3/4 c Cake flour; sifted 1/2 ts Salt 4 ts Baking powder 1 c Milk 4 Egg whites Recipe by: Shirley Schwaegerle Preheat oven to 350 Cream shortening til light; gradually add 1 cup sugar and cream til light and fluffy. Add vanilla and almond extracts. Sift dry ingredients and add alternately with milk. Beat egg whites til frothy; add 1/2 cup sugar and beat til stiff and shiny. Fold egg whites into batter. Pour batter into 2 greased and floured 9″ cake pans. Bake at 350 for 25 to 30 minutes or cake tests done. Yields 1 Servings
Dom Deluise's Cheese & Onion Bread
Ingredients & Directions 1 1/2 c Onion, chopped 1 Egg 2 tb Butter 1/2 c Sour cream Pepper, to taste 2 c Flour 1 tb Baking powder 1/4 c Butter 1 c Cheddar, shredded 2/3 c Milk 3 tb Fresh parsley, minced Saute onion in 2Tb butter until tender. In a bowl, combine onions with egg, sour cream and pepper. Mix well; set aside. Add flour and baking powder to another bowl. Cut in 1/4 cup butter until crumbly and fine. Stir in half the cheese. Add milk to make soft dough. Pat into a buttered 9″ square pan. Spread sour cream mixture on top. Sprinkle with remaining cheese & parsley. Bake in oven at 425 for 25 minutes. Cut into square and serve warm. Yields 8 Servings
Jane's Bread Machine Soft Rye
Ingredients & Directions 2 c Bread flour 2 tb Molasses 1/2 c Rye flour 1 tb Butter 1 ts Salt 1 c Water 1 tb Dry milk 1 1/2 ts Yeast 1 ts Caraway seed Place ingredients in machine according to machine directions. Process at full bake (4 hours). Yields 1 servings
White Chocolate Bundt Cake
Ingredients & Directions 3 c Flour; all-purpose 1 ts Baking powder 1/4 ts Baking soda 1/2 ts Salt 1 c Unsalted butter; softened . (2 sticks) plus about 1 tb Butter; for greasing pan 2 c Sugar; plus about 2 tb Sugar; for sugaring pan 1 1/2 ts Vanilla extract 1/2 ts Almond extract 5 lg Eggs 4 oz White chocolate; melted & -still warm 1 c Sour cream 4 oz White chocolate chunks/chips 4 oz Semisweet chocolate; melt -while cake is cooling ———————–WHITE CHOCOLATE GANACHE———————– 8 oz White chocolate; chopped 1/2 c Heavy cream Preheat oven to 350 F. Butter and sugar a 10-inch Bundt pan. In a bowl, sift together the flour, baking powder, baking soda and salt. Put the remaining 1 cup butter and 2 cups sugar in a bowl and cream together using the electric mixer on medium speed until light and fluffy. Add the vanilla and almond extracts and the eggs, 1 at a time, beating for 20 seconds after each addition. Slowly beat in the melted white chocolate. Scrape down the bowl. Add the flour mixture to the butter mixture in thirds, alternating with the sour cream. Beat for 45 seconds after each addition. Place the batter in the prepared pan in 3 layers, separating each layer with white chocolate chunks or chips. Bake for 55 to 60 minutes. The top will be brown, and a cake tester inserted in the center will come out with a few crumbs on it. Remove the cake to a wire rack to cool for 15 minutes, then invert it onto a wire rack and let cool to room temperature. Prepare White Chocolate Ganache and drizzle over the cake in a decorative pattern. Place melted semisweet chocolate in a squeeze bottle and squeeze it over the white chocolate. Makes 12 servings. White Chocolate Ganache: In a ceramic or glass bowl covered with plastic wrap, heat 8 ounces coarsely chopped white chocolate with l/2 cup heavy cream on High (100 percent power) in a microwave for 30-second intervals, stirring after each interval, until smooth. Allow to cool for about 10 minutes before using. Per serving: Calorios 611, Fat 41g, Cholesterol 167mg Sodium 256mg, Percent calories from fat 59% “Debbi Fields’ Great American Desserts” ** Dallas Morning News — Food section — 11 December 1996 ** Scanned and formatted for you by The WEE Scot — paul macGregor Yields 12 Servings
Plum Pecan Bread
Ingredients & Directions —Small Loaf— 3/4 c Unsweetened prune juice 1/4 c Canola oil 1 lg Egg 1/2 c Pecan halves 1 c Pitted plums; chopped 2 1/2 c All-purpose flour; -unbleached 1 ts Salt 1 1/2 ts Active dry yeast —Large Loaf— 7/8 c Unsweetened prune juice 5 tb Canola oil 1 lg Egg 2/3 c Pitted plums; chopped 3/4 c Pecan halves 4 c All-purpose flour; -unbleached 1 1/2 ts Salt 2 ts Active dry yeast Pour all wet ingredients into bread machine baking pan. Measure all other ingredients except yeast into baking pan. Sprinkle yeast over dry ingredients, being carefull not to get yeast wet. Use rapid bake cycle on your machine for this loaf. Yields 1 Servings
Mississippi Mud Cake 3
Ingredients & Directions THE CAKE 1/2 lb Butter 2 c Sugar 4 Eggs 1 1/2 c Flour 1/3 c Unsweetened cocoa 1 c Coarsely chopped pecans 1 ts Pure vanilla extract 3 c Miniature marshmallows OR Large marshmallows cut into 1/2″ pieces THE ICING 1/2 lb Butter 1 1/2 c Confectioner’s sugar 1/3 c Unsweetened cocoa 1 c Coarsely chopped pecans 1/2 c Evaporated milk 1. Preheat oven to 350 degrees 2. To prepare the cake batter, combine the butter and sugar in a mixing bowl. Beat well until creamy. Add the eggs, 1 at a time, beating thoroughly after each addition. 3. Sift together the flour and cocoa. Fold this into the creamed mixture. Add the chopped nuts and the vanilla. Beat well. 4. Butter the bottom and sides of a 9 X 13 inch baking pan. Add a little flour and shake it around to coat the bottom and sides of the pan. Shake out the excess. 5. Spoon the cake batter into the pan and bake 25 to 30 minutes. Remove from the oven and sprinkle the top with the marshmallows. Return to the oven and bake about 10 minutes, until the marshmallows are melted and starting to brown. Remove from the oven and let cool in the pan about 30 minutes. 6. Meanwhile, prepare the icing. Melt the butter in a saucepan. 7. Sift together the confectioner’s sugar and cocoa. Stir this into the butter along with the nuts and milk. Spread this over the cake and let stand until thoroughly cooled. 8. Cut into slices and serve. Yields 12 Servings
