Westphalian Cheesecake
Ingredients & Directions -CRUST- Shortbread; See Recipe # 22 CHEESECAKE 1 1/2 c Cottage Cheese; Small Curd 1/4 c Sugar; Granulated 4 Eggs; Large, Separated 1/2 ts Vanilla Extract 8 oz Cream Cheese; 1 Pk. 1 ts Cornstarch 6 tb Butter Preheat the oven to 325 degrees F. Press the cottage cheese through a sieve. In a large mixing bowl, cream the butter with the sugar, do not beat, then add the egg yolks and vanilla. Blend until the mixture is light and fluffy. Add the cream cheese, cottage cheese and cornstarch and blend well. In another mixing bowl, beat the egg whites until they form stiff peaks; then fold them into the cheese batter. Pour the mixture into the prepared crust and bake for about 1 hour or until the top is a golden brown. Leave the cake in the oven to cool for 2 hours then chill. Yields 10 Servings
Cheese And Pasta Pie
Ingredients & Directions 6 oz Spaghetti; cooked and -drained 1 ts Cooking oil 6 Eggs; beaten 1 pk ( 10 oz.) frozen spinach; -chopped 1/2 c Green onion; thinly sliced 1/4 c Snipped parsley 1 ts Basil 1 c Ricotta cheese 1/2 c Milk or half & half 1 c Mozzarella cheese; shredded 1/2 ts Worcestershire sauce 1/2 ts Salt 1/4 c Parmesan cheese; grated Ground pepper; to taste From: beck4@nyc.pipeline.com (Eileen & Bob Holze) Date: Mon, 1 Jul 1996 22:22:39 GMT Recipe By: Unknown (4-9-96) Combine the pasta, oil and 2 eggs and press into the bottom and up the sides of a 10″ quiche or pie pan. Cover the edge of the pasta with greased foil to prevent burning. Bake in a 375 degree oven 7 to 10 minutes or until set. Cook the frozen spinach according to package directions. Drain well. Add the sliced onion, parsley and basil. Beat together the ricotta, 4 eggs and milk, add 1/2 cup mozzarella and stir in the vegetable mixture, Worcestershire, seasonings and parmesan. Spoon into the pasta shell. Sprinkle the remaining mozzarella on top. Bake at 375 for around 30 minutes or until set. Allow to stand 10 minutes before serving. MC-Recipe Digest V1 #136 From the Yields 6 Servings
Chocolate Almond Cheesecake
Ingredients & Directions 1 lb OREOS, crushed Microwave 2 minutes. 6 tb BUTTER, melted 5 JUMBO EGGS, out of shells 1 c ALMONDS, chopped -and microwave on Mix and pat onto bottom and High 25 seconds to WARM them -sides of 10″ springform 3 oz UNSWEETENED CHOCOLATE or -pan. -CHOCOBAKE CAKE 2 ts VANILLA 1 1/4 c SUGAR 1/2 c HEAVY CREAM 32 oz CREAM CHEESE, unwrapped and 1/4 c CORNSTARCH -softened in ** CRUST Yields 6 servings
True Garlic Bread
Ingredients & Directions 1 x Garlic Puree(2 Roasted Head) 2 tb Kosher Salt 1/4 lb Unsalted Butter, Softened 3 1/4 c Whole Wheat Flour 2 tb (2 pk) Dry yeast 3 1/4 c Unbleached All Purpose Flour 1/2 c Warm Water (115-120 degrees) 1 x Cornmeal 2 1/2 c Warm Water Cream together the garlic puree and butter. (This may be done days in advance and refrigerated. Bring to room temperature before using). Combine the yeast with 1/2 cup warm water in large bowl. Stir with a fork or small whisk. Add an additional 2 1/2 cups water. Add salt. Stir in the flour, 1 c at a time, beginning with the whole wheat. Use a whisk until the dough becomes stiff, then switch to a wooden spoon. Turn the dough onto a well floured work surface. Knead rhythmically for 10 to 15 minutes, until the dough is smooth, springy, nonsticky, and elastic. Add more flour as you knead if necessary. The dough is ready if you can poke to fingers into it and the resulting indentations spring back. Cover the dough with a cloth and let rest while you wash, dry and generously butter the bowl. Knead the dough a few more turns, then form it into a ball and place it in the bowl. Turn it to coat with butter. Cover the bowl and put it in a warm, draft-free place until the dough has doubled in bulk, about 1 1/2 hours. It has risen sufficiently when you can gently poke a finger into the dough and the hole reamins. (Don’t poke too enthusiastically or the dough will collapse.) When doubled, flour your fist and punch the dough down. Knead it a few times and then let it rest. Sprinkle 1 large or 2 small baking sheets with a liberal amount of cornmeal. Divide the dough into 3 equal parts. While you work with 1 piece, keep the other 2 covered. Flour your work surface. With a rolling pin, roll each piece of dough into a rectangle approximately 14-inches long X 7-inches wide. Spread it with softened garlic butter. Roll the long edge toward the opposite long edge, as if you were rolling up a rug. Pinch ends closed. Place loves on the baking sheets. With a sharp knife or razor blade, slash the loves lightly at 2-inch intervals. Cover with a cloth and place in a warm draft-free place to rise until doubled, about 1/2 hour. Meanwhile preheat oven to 400 degrees F. Bake for 35 to 40 minutes with a pan of boiling water on the oven floor. Spray loaves with water several times during the baking process. (This helps the bread form a thick crusty shell.) To test for doneness, rap the loaf with your knuckles. The loaf should sound hollow. Cool on wire racks, but the loaves are delicious eaten warm right out of the oven. Yields 6 servings
Holiday Fruitcake #2
Ingredients & Directions 1 lb Dried apricots, chopped 1 lb Dates, chopped 1 lb Red and green candied -cherries (store bought or -even better, homemade) 1 lb Red and greed candied -pineapple (store bought or -homemade) 1 lb Golden raisins 1 lb Almonds, blanched, toasted, -chopped 1 lb Pecans, broken into pieces 4 c All purpose flour 1 lb Sweet butter 3/4 lb (1 1/2 cups) brown sugar 3/4 lb (1 1/2 cups) granulated -sugar 12 Eggs 1 ts Ground cloves 2 ts Cinnamon 1 ts Mace 1 1/2 ts Baking soda 1 ts Salt 4 tb Rum 4 tb Curacao 4 tb Brandy 2 Oranges, Juice and rind of 2 Lemons, Juice and rind of from Mom Rose’s Book of Sinfully Delicious Cakes, Cookies, Pies, etc. Makes 4 8″x 5″ x 3″ loaves. Preheat oven to 300 degrees. Thoroughly grease four 8 x 5 x 3″ loaf pans. Dredge fruits and nuts with 1 cup flour and set aside. Cream butter and sugars. Add eggs one at a time, beating after each addition. Sift remaining flour with spices, baking soda, and salt, add add to creamed mixture alternately with flavorings and juices. Pour into loaf pans. Set the pans in a large pan of water and bake for about 2 1/2 hours. Yields 1 Servings
Cranberry Upside-down Cake
Ingredients & Directions 1 c Sugar; granulated 2 Egg yolks 1 ts Vanilla Extract 1 1/2 c All purpose Flour 2 oz Butter; sweet 3/4 c Light Brown Sugar 24 oz Cranberries; Fresh 4 oz Butter; sweet 1/2 c Milk 2 Egg whites 2 ts Baking powder 1/4 ts Salt Pre-heat oven to 350. In a 9″ (23cm) round cake pan or springform pan, melt the 2 oz. of butter with the brown sugar over low heat, stirring constantly until the sugar is completely dissolved. Pour the cranberries onto the brown sugar and butter mixture. Set aside. In a bowl or mixer, cream the 4 oz. of butter with the granulated sugar until smooth. Stir in the yolks and vanilla. In a large bowl combine the flour, baking powder and salt. Alternately mix the milk and the dry ingredients. Stir only until mixed. Beat the egg whites to stiff peaks, then fold into the cake mixture. Pour cake mixture over cranberries. Bake at 350 for 50 or 60 minutes or until the cake is done. From Yields 2 Servings
Crisscross Peanut Butter Cookies
Ingredients & Directions 1 1/2 c Unbleached All-Purpose Flour 1/2 c Granulated Sugar 3/4 ts Baking Soda 2/3 c Brown Sugar; Packed 1/4 ts Salt 1 lg Egg 1/2 c Butter Or Margarine 1 ts Vanilla Extract 1 c Peanut Butter Stir the flour, baking soda, and salt together, blending well, and set aside. In a large mixing bowl, beat the butter and peanut butter together for 30 seconds. Add the sugars and beat until fluffy. Add the egg and vanilla, beating well. Add the dry ingredients and blend well. Shape the dough into 1-inch balls and place on ungreased cookie sheets. Press in a crisscross pattern using a fork and flattening the balls. Bake in a preheated 375 Degree F. oven for about 10 minutes. Yield: About 4 dozen cookies Yields 12 servings
