White Chocolate Amaretto Cheesecake
Ingredients & Directions –Cheesecake– 1 1/2 c. sugar (up to 1) 1 1/2 lb (3 pkgs) softened cream -cheese 3 Eggs 8 9 oz. good quality white -chocolate 3 tb Heavy cream 1 c Sour cream 1/4 c Amaretto –Topping– 1 c Sour cream 1 c Confectioner’s sugar Use butter cookie or brown sugar cookie dough to make a crust. Or make a cookie crumb crust. Cheesecake: Beat cream cheese until fluffy. Gradually beat in sugar. Beat in eggs one at a time. Melt white chocolate with heavy cream (in double boiler or in microwave, but if using microwave, stop and stir every 20 seconds). Beat white chocolate, Amaretto, and sour cream into batter. Beat a while longer. Bake in preheated 350 degree oven 55-60 minutes. If top starts to become too brown, cover w/ foil part-way through baking. Or refrigerate cake and just slice top off cheesecake when cool. Topping: Whisk together. Add a touch of Amaretto or vanilla. Spoon over top of cake, letting some drip over the sides. Serve w/ fresh fruit, if desired. Notes: (1) You’ll probably want less than 1 1/2 cups of sugar since the white chocolate & the Amaretto are both sweet. Add 1 cup, taste batter, then add more if needed. (2) Suggested chocolates: Tobler Narcisse, Lindt, Valhrona white chocolate couverture, Callebaut, etc.) From : Ari Rapkin Busted and entered for you by: Bill Webster Yields 1 Servings
Low-fat Mexican Pumpkin Cake Roll
Ingredients & Directions CAKE 1/2 c All-purpose flour 3/4 c Canned pumpkin puree 1 ts Ground cinnamon 1 ts Vanilla 1/2 ts Nutmeg 6 Egg whites 1/4 ts Salt 1/4 ts Cream of Tartar 4 Egg yolks Icing sugar; for rolling 3/4 c Granulated sugar; divided -SAUCE- 7 oz Low-fat sweetened condensed 1/4 ts Ground cinnamon -Milk 1/4 ts Vanilla 2 tb Cocoa FILLING 8 oz Lite cream cheese; room temp 1 ts Orange zest; grated 1/4 c Icing sugar 1 ts Vanilla GARNISH Orange; slices Cake: Pre-heat oven to 350 F. Butter a 10″x15″ jelly-roll pan and line it with waxed paper. Sift together the first 4 ingreds. With a mixer, at high speed, beat egg yolks and 1/2 cup sugar until light, about 5 min. On low speed, beat in pumpkin and vanilla. Gradually beat in flour mixture until just combined. In another bowl beat egg whites until foamy; beat in cream of tartar. Gradually beat in remaining sugar until stiff peaks form. Fold 1/2 cup egg whites into cake batter; then fold in the remaining whites. Spread batter in the pan. Bake 12-15 min. until golden. Sprinkle a dish towel with icing sugar; invert cake onto towel and roll up; cool. Sauce: Combine milk, cocoa and cinnamon in a pot and cook over low heat, stirring, until slightly thickened, 2-3 min. The sauce will thicken more as it cools [stir in 1-2 tb water if it becomes too thick]. Remove from heat and add vanilla. Filling: beat cream cheese, icing sugar, zest and vanilla until creamy, about 2 min. To Assemble: Unroll cake; spread with filling and roll up. Pour on sauce; garnish with orange slices. 260 cal., 8 g protein, 8 g fat, 105 mg chol., 38 g carbs, 201 mg sodium From Women’s World, Sept.12 ’95. Yields 10 servings
Honey Rye Cake #2
Ingredients & Directions 1/3 c Honey 1 ts Caraway seeds 3/4 c Water 1/2 ts Cloves 1/4 c Sugar 1/8 ts Cardamon, opt’l 2 c Fine milled rye flour 1 tb Lemon juice 1/2 ts Soda 1 tb Grated lemon rind 2 ts Baking powder This version is my own, less sweet, with lemon and different spicing. Prepare as per directions in version #1. Both recipes are deceptive: very simple but also VERY tasty. Yields 1 loaf
Sundried Tomato, Poppy And Sesame Seeds Bread R T
Ingredients & Directions 2 1/4 ts Active Dry Yeast 2 3/4 c Bread Flour 1/2 c Sun-Dried Tomatoes, Not -Oil-Packed 1 tb Poppy Seeds 1 tb Toasted Sesame Seeds 1 ts Salt 1 1/2 tb Honey 1 1/2 ts Wonderslim, *Or 1 T Oil 1/4 c Nonfat Milk 1 c Water I toasted the sesame seeds till they were very lightly colored and snipped the sun-dried tomatoes into large pieces. I put all the ingredients into the baking basket and set it for light crust and pushed start. This was a very light loaf of incredibly tasting bread!! Entered into Yields 16 Servings
Michelle's Favorite Cookies
Ingredients & Directions Piece of puff pastry 2 – Inches wide by 8 inches long Sugar Liberally dust surface of the pastry and your board with sugar. Roll pastry to about 4 inches wide and 10 inches long. (The more sugar you manage to work into the dough, the more caramelized and scrumptious the cookies will be.) Press sugar over the top with a rolling pin; turn dough over and press sugar in on the other side. Fold each long side of the pastry, towards the middle and dust this with sugar; now fold pastry in half, dust with sugar and gently apply pressure to the top to flatten it out and even it up. With a knife or bench knife, cut across the length of the dough into 3/8th-inch wide cross pieces. Transfer cookies to a parchment lined cookie sheet. Shape the cookies by turning edges out to approximate a bell shape or by turning edges in. Dust with more sugar and refrigerate for 1 hour. Preheat the oven to 400 degrees. Remove cookies from the refrigerator and place the in the oven. Bake for 10 to 15 minutes or until sugar on top begins to caramelize and turn golden brown. Turn over and bake for another 5 minutes or until second side is golden (watch them carefully because they burn easily) Cool on a rack; serve with fresh berries or oranges) Yield: about 25 cookies COOKING MONDAY TO FRIDAY SHOW #MF6743 Yields 4 servings
Finnish Curd Cake
Ingredients & Directions -CRUST- 2 tb Butter; * 2/3 c Bread Crumbs; Dry ** –CAKE– 1 1/2 ts Baking Powder 1 c Unbleached Flour; Sifted 1 c Cottage Cheese 2 ea Eggs; Large 1/2 c Brown Sugar 1 ts Cinnamon; Ground 1 ts Cardamom; Ground 1/2 ts Ginger; Ground 1 ts Orange Rind; Grated 1 ts Lemon Rind; Grated 1/2 c Butter, Melted, * * Use Sweet Cream Butter In this recipe. ** Note: This recipe can vary depending on the type of pan you use. —— Butter the baking dish, pie pan, or springform pan until generously coated. Sprinkle the crumbs as needed into the pan, then turn the pan around and shake gently, distributing the crumbs along the sides as well. The crumbs should completely coat the inside of the pan. Chill briefly to set the crumbs and then fill with the desired filling. CAKE: Preheat the oven to 325 degrees F. Sift together the flour and baking powder and set aside. Press the cottage cheese through a sieve. In a large mixing bowl, beat the eggs and the sugar until they are frothy. Add the spices and fruit rinds. Add the cottage cheese and blend all the ingredients well. Stir in the butter, then add the dry mixture, mixing well. Pour the mixture into the prepared crust and bake for 1 hour. NOTE: Again this is more like a quick bread, and you can increase the sugar if you like as this is not particularly sweet. Yields 8 servings
Dog Cookies – Breadmaker
Ingredients & Directions -GGMB18A 1 c Beef, chicken or vegetable –stock 1 c Bread OR all-purpose flour 1 c Whole wheat or rye flour –OR other dark flour 1 c Bulgar wheat 1/4 c Non-fat dry milk powder 1/2 ts Salt 1 1/2 ts Yeast Use dough cycle. Roll dough to 1/4″ thickness. Cut with cookie cutters or knife. Place on baking sheets sprinkled with cornmeal. Cover with clean kitchen towels and let rise in warm place about 45 minutes. Bake at 325-degrees for 45 minutes. When all are baked, turn off oven and return all cookies to cooling oven overnight to harden. Store in airtight container. [Using a 3.5″ bone shaped cutter, I get about 30-35 cookies from this recipe. Sam the Wonder Dog adores them.] Yields 30 Cookies
