Chocolate Cappucino Cheesecake
Ingredients & Directions 3 oz To 8 oz pkg. cream -water) -cheese(room temp) 1/4 c Coffee liquer 1 c Granulated sugar 2 ts Vanilla extact 3 lg Eggs 1 c Whipping cream 8 oz To 1 oz squares semisweet 2 tb Powdered sugar -chocolate 2 tb Coffee liqueur 2 tb Whipping cream Combine 1 cup chocolate 1 c Sour cream -wafer crumbs, 1/4 ts Salt 1/4 c Soften butter, 2 ts Instant espresso coffee 2 tb Sugar and -(dissolved in 1/4 cup hot 1/4 ts Cinnamon; Mix well. Press mixture into buttered springform pan. 1. Prepare crust. Set aside. 2. Beat cream cheese until smooth. Gradually add sugar, mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth. 3. Melt chocolate with cream over boiling water, stir until smooth. Blend well with cheese mixture. Add sour cream,salt,coffee liqueur and vanilla; beat until smooth. 4. Turn into pan. Bake in center of oven at 350 f for 45 minutes or until sides are puffed. Center will be soft but will firm up when chilled. Turn off oven;leave door ajar. Allow cake to cool in oven for 45 minutes. Cover. Chill for 12 hours. 5. Whip cream. Flavor with sugar and liqueur. Garnish with mounds of whipped cream and chocolate leaves. *****CHOCOLATE LEAVES****** *Brush real leaves on one side with melted chocolate.* Freeze until firm. Peel off leaves. Freeze until needed. Yields 6 servings
Rice Batter Bread Ii
Ingredients & Directions 2 c AM Brown Rice Flour 2 tb Non-alum baking powder 1/2 ts Sea salt (optional) 1/4 c Potato starch or other flour 2 Eggs; beaten (optional) 1 c Water or soymilk 2 tb AM Unrefined Vegetable Oil 3 tb Honey Mix dry ingredients and liquid ingredients separately; then combine both mixtures. Pour into oiled and floured 4″ x 8″ loaf pan and bake 45-50 minutes at 350 F. Let cool completely in pan. Yields 1 4×8″ loaf
Cranberry Swirl Coffee Cake
Ingredients & Directions 1/2 c Soft butter 1 c Sugar 2 Eggs 2 c Flour 1 ts Baking powder 1 ts Baking soda 1/2 ts Salt 1 c Yogurt 1 ts Vanilla 1 cn (16oz) whole cranberry sauce 1/2 c Chopped nuts Cream butter, then gradually add sugar and blend until fluffy. Add eggs, one at a time, beating after each addition. Sift together dry ingredients and add to batter alternately with yogurt. Add vanilla. Grease a tube pan and spread a thin layer of batter over the bottom. Stir the cranberry sauce until well mixed; then spread a thin layer of it over the batter. Add another layer of better, and a layer of cranberry sauce, a layer of batter, and end with cranberry sauce. Sprinkle nuts over top. Bake in preheated 375 F oven for 55 minutes, or until a toothpick inserted well into the center comes out clean. Cool in pan on rack for 5 minutes. Remove from pan and drizzle Almond or White Icing over the top. Serves 8 to 10. ~Begin Recipe Export- QuikBook version 0.96 Beta A From Yields 8 Servings
Millet Cakes With Carrot Sauce
Ingredients & Directions 1 c Millet; uncooked 3 c ;water 1/8 ts Sea salt 1 lb Carrots 1/2 lb Soft silken tofu 1 tb Tahini 1 ts Rice miso (white) 1 tb Umeboshi vinegar 1 Nori sheet Corn oil Rinse and drain millet. Bring water and salt to a boil. Stir in millet and return to a boil. Lower heat, cover and simmer for 25 minutes or until water is absorbed, stirring occasionally. Press millet firmly into a 9″ by 5″ x 3″ bread pan. Let cool and cut into 1/2″ wide slices. Set aside. Steam carrots until soft, reserving cooking water. Puree carrots and tofu, adding enough cooking water to make a smooth sauce. Blend tahini, miso and umeboshi vinegar into puree. Heat through, stirring constantly. Remove fro heat and set aside. Cut 1′ wide strips of nori long enough to wrap around a millet cake. Heat a skillet and brush generously with oil. Fry millet cakes one minute on each side. Wrap each millet cake with a strip of nori. Top with carrot sauce and serve. Per serving: 176 cal; 8 g prot; 231 mg sod; 21 g carb; 10 g fat; 0 mg chol; 156 mg calcium From DEEANNE’s recipe files Yields 6 Servings
Louisiana Bread Pudding
Ingredients & Directions 8 Slices stale bread/challah 2 Eggs 1/4 c Sugar 1/2 c Seedles raisins 1 pt Nondairy creamer 1 pt Water 1/2 ts Cinnamon 1 ts Lemon extract/flavoring 1 c Slightly salted water Dip slices of stale bread in salted water until soft. Drain and place in a bowl, ading well-beaten eggs, sugar and raisins. Scald nondairy creamer combined with water; add cinnamon and lemon extract and blend. Pour over bread and fill greased pudding dish with mixture. Set in pan of hot water and bake in 350 F. oven for abt. 45 min. Serve with Honey Sauce. See MM#: 8 Yields 6 servings
Pita Bread 2
Ingredients & Directions 1 1/2 ts Yeast 1 c Flour 2 c Whole wheat flour 1 tb Honey 1 c Sour dough 1 1/4 c Water I set the ABM for dough, and when ready add flour as needed. then I shape my circles, I have used a rolling pin, but last time tried, with exit, a tortilla maker. Once the “tortillas” are made, you have to leave then about 1/2 an hour to rise. Then you put them, flipping them, so the side that was down is now up, on a cookie tray and into a very hot oven. When they start inflating you turn them over. I make my normal bread recipe, that is in the breadmaker I put, more or less. Yields 1 Servings
West Haven Cake
Ingredients & Directions 3/4 lb Dates; cut in half 1 c Hot water 1 ts Soda 1 c Sugar 1/2 c Shortening 1/4 ts Salt 2 Eggs; beaten 1 ts Vanilla 1 3/4 c Flour 1 ts Cocoa 1/2 c Pecans; whole 1 Chocolate chips; small pack -ge Over dates, pour hot water with soda. Let cool. Cream sugar and shortening. Add dates and salt. Add eggs, vanilla and flour sifted with cocoa. Pour in 9 x 13″ pan. Sprinkle pecans and chocolate chips over dough in pan. Bake 40 minutes in moderate (350 degree) oven. Serve with whipped cream or ice cream, if desired. From Yields 1 Servings
