Black Forest Cheesecake
Ingredients & Directions 1 c OATMEAL, uncooked 6 tb BUTTER, melted 1 c QUAKER 100% NATURAL CEREAL 1/3 c BROWN SUGAR ** CRUST Yields 6 servings
Delicatessen Rye Bread (kh)
Ingredients & Directions 2 To 2 3/4 CUpS all-purpose or Unbleached flour 1 tb Caraway seed 1 c Milk 2 c Rye flour 3/4 c Water 2 ts Salt 2 tb Molasses 2 pk Active dry yeast 2 tb Oil Combine 1 3/4 CUpS all-purpose flour, salt, yeast, and caraway seed in a large mixing bowl. Heat milk, water, molasses, and oil in a saucepan over low heat until very warm (120 to 130F). Add liquid gradually to flour mixture, beating on high speed of electric mixer; scrape bowl occasionally. Add 1 cup rye flour, or enough to make a thick batter. Beat at high speed 2 minutes. Stir in remaining rye flour and enough all-purpose flour to make a soft dough. Turn dough onto a floured surface; knead until smooth and elastic (about 5 minutes). Cover with bowl or pan and let rest 20 minutes. Divide in half. Shape into 2 round loaves; place on greased baking sheets. Cover; let rise until double in bulk (30 to 45 minutes). Bake at 375F 35 to 40 minutes, or until done. 2 LOAVES Yields 1 Servings
Great Garlic Bread
Ingredients & Directions 1/2 c Butter or margarine — softened 5 Garlic cloves; minced — (or more) 3 tb Grated parmesan cheese -OR- romano cheese 2 tb Minced fresh parsley 1 tb Minced fresh basil 1 ts Ground dried thyme 1/4 ts Paprika 1 ds Cumin 1 Loaf French or Italian bread With a wire whisk, mix together all the ingredients except the bread. Split the bread lengthwise and spread the butter mixture over each half. Heat in an oven set at 250 F for 7 to 10 minutes. * Yields 1 Loaf
Chocolate Sauerkraut Cake
Ingredients & Directions 2 1/4 c Flour; unbleached, sifted 1/2 c Cocoa; baking 1 ts Baking powder 1 ts Baking soda 1/4 ts Salt 2/3 c Butter or regular margarine 1 1/2 c Sugar 3 ea Eggs; large 1 ts Vanilla 1 c ; water 2/3 c Sauerkaraut; * 1 x -creamy chocolate frosting– 1 ea ———————– 1 oz Semisweet chocolate 3 oz Cream cheese; softened 1 tb Milk 1 c Confectioners’ sugar 1/8 ts Salt 1/2 ts Vanilla extract * Sauerkraut should be rinsed and drained thoroughly and then chopped coarsely. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Sift together the flour, cocoa, baking powder, baking soda and salt; set aside. Cream together the butter and sugar in a bowl until light and fluffy, using an electric mixer set at medium speed. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add dry ingredients alternately with water to creamed mixture, beating well after each addition. Stir in sauerkraut. Spread batter in greased 13 x 9 x 2-inch bakeing pan. Bake in a preheated 350 degree F. oven for 35 minutes or until cake tests done. Cool in pan on rack. Frost with Creamy Chocolate Frosting. Cut into squares. CREAMY CHOCOLATE FROSTING: Melt chocolate in a custard cup in hot water. Cool slightly. Combine chocolate, cream cheese, milk, confectioners’ sugar, salt, and vanilla in a bowl. Beat with an electric mixer at high speed until smooth and creamy. NOTE: This is one of those dishes that sound absolutely horrible, but tastes great. It is also one of those recipes that is a classic but you can never find in most cookbooks. I have fooled my kids with this as well as seen it done on TV. Everyone thinks that the sauerkraut is coconut. So be sure to rinse and drain the sauerkraut several times when you make this recipe. Yields 16 servings
Sugar-cookie Cutouts
Ingredients & Directions 1 c Butter 1/4 c Heavy (whipping) cream 1 c Granulated sugar 1/3 c Red colored sugar 2 lg Eggs 1/3 c Green colored sugar 1 ts Vanilla extract White, green and/or yellow 3 3/4 c All-purpose flour -ready-to-pipe icing 2 ts Baking powder 1. Beat butter and sugar in a large bowl with electric mixer until pale and fluffy. Beat in eggs and vanilla until blended. With mixer on low speed, gradually beat in flour, baking powder and cream until well blended. 2. Press dough together, then divide in half. Wrap each half and chill 3 hours or until firm enough to roll. 3. Heat oven to 350?F. Grease cookie sheet(s). 4. On lightly floured surface, roll 1 piece of dough at a time (keep remainder refrigerated) to 1/4-inch thickness. Cut in desired shapes with floured 3-inch cookie cutters. Sprinkle each with 1/2 teaspoon colored sugar. Place 1 inch apart on prepared cookie sheet(s). Reroll scraps and chill. 5. Bake 14 minutes or just until bottoms and edges are brown. Cool completely on cookie sheets on wire rack. Repeat with remaining dough. 6. Decorate as you wish. let stand two hours until icing sets. Store airtight up to 2 weeks or freeze. Prep: 15 min. Chill: 3 hr. Bake: 14 min. per batch Woman’s Day Incredible Cookies (11/23/93) Yields 72 servings
Challah (sabbath White Bread)
Ingredients & Directions 2 Cakes yeast 4 ts Salt 3 Eggs slightly beaten Reserve 1 tb. for brushing 1/4 c Sugar 2 c Warm water 7 1/2 c Flour (approx) 1/4 c Veg. oul or melted crisco Soften yeast in 1/2 c. of the warm water, adding a little of the sugar to help rise. In a large mixing bowl place sugar, salt, oil and the rest of the water. Stir to combine. Add yeast mixture which has risen and mix. Blend in the eggas and abbout 3 cups of the flour and beat well. Then knead in remainder of flour and continue to knead on floured surface until dough is smoth and satiny, about 10 minutes. Place in greased bowl and cover. Let rise in warm place, about 2 hrs. Punch dough down and divide into 2 parts. If making twists, divide each half of dough into 3 strips about 14″ long. Braid the three strips together, sealing ends. Or divide dough into two parts and proceed as follows: Make six large rolls of each half and place them side by side in a greased baking pan. Let rise for about 45 to 60 min. Brush with reserved eggs mixed with a little water and bake in 375 F. oven for abt. 45 min. or until a deep golden brown. Remove from oven and from pan so bottom does not become soggy. Makes 2 loaves. Yields 2 servings
Cranberry Ribbon Cheesecake
Ingredients & Directions -CRUST- 1 1/2 c Finely crushed chocolate . creme-fllled sandwich . cookies (15 cookies) 2 tb Margarine or butter, melted CRANBERRY SAUCE 1 c Sugar 2 tb Cornstarch 1 1/2 c Fresh or frozen cranberries 1 c Cranberry juice cocktail CHEESECAKE 1 c Sugar 3 pk Cream cheese, (8-oz), . softened 4 Eggs 1 1/2 c Dairy sour cream 2 ts Grated orange peel Heat oven to 350F. Grease 10 inch springform pan. In small bowl, combine crust ingredients; mix well. Press into bottom of greased springform pan. Set aside. In medium saucepan, combine 1 cup sugar and comstarch; blend well. Add cranberries and cranberry juice. Cook over medium heat until mixture is tbickened and bubbly, stirring constantly. Cook an additional 2 minutes, stirring constantly. In food processor bowl with metal blade or blender container, process cranberry mixture until smooth. Set aside to cool. In large bowl, combine 1 cup sugar and cream cheese; beat until light and fluffy. Add eggs 1 at a time, beating well after each addition. Add sour cream and orange peel; blend well. Pour half of filling (3 cups) into crust- lined pan. Drizzle with half of cranbeny mixture (3/4 cup). Cover and refrigerate remaining cranbery mixture for topping. Carefully spoon remaimng fllling over cranberry mixture in pan. Bake at 350F. for 60 to 70 minutes or until center is set. (To minimize cracking, place shallow pan half full of hot water on lower oven rack during baking.) Cool to room temperature. Cover; refrigerate several hours or overnight. Just before serving, run knife aroumd edge of pan; carefully remove sides of pan. Spread reserved cranberry mixture over cheesecake. Store in refrigerator. 16 servings. HIGH ALTITUDE – Above 3500 Feet: No change. From Yields 16 Servings
