Lemon Cheesecake With Greek Yoghurt And Honey
Ingredients & Directions THE BASE 175 g Waitrose Digestive Biscuits; -crushed (6oz) 75 g St. Ivel English Unsalted -Butter; melted (2 3/4oz) 25 g Waitrose Demerara Sugar; -(1oz) -THE CHEESECAKE TOPPING- 1 200 g pack Waitrose Full Fat -Soft Cheese 60 ml Waitrose Greek Honey; -(4tbsp) 1 150 g pot Total Light -Authentic Greek ; Strained Yoghurt Juice and zest of 2 lemons 1 142 ml pot Waitrose Fresh -Double Cream Lightly grease the base of a 20cm (8″) round loose-bottomed cake tin. Make the cheesecake base by combining the biscuit crumbs, butter and demerara sugar. Press the mixture evenly over the base of the tin with the back of a spoon. Leave in the refrigerator to chill while preparing the cheesecake topping. Place the soft cheese, honey and yoghurt in a bowl and beat well, using an electric hand whisk or balloon whisk, until the mixture is thoroughly combined. Stir in the lemon juice and zest. Add the cream and continue whisking carefully at a low speed until the mixture becomes the consistency of lightly whipped cream. Pour the mixture over the biscuit base and leave in the refrigerator for at least 4 hours, or overnight, until the cheesecake has set. Transfer to a serving plate and decorate simply with shavings of lemon zest or seasonal fruit. Yields 6 servings
Bethel Bread
Ingredients & Directions 4 1/2 c AM Multi Blend Flour 2 tb Sea salt (optional) 2 pk Dry yeast 3 c Warm water 1/2 c Honey 2 tb AM Unrefined Vegetable Oil 2 tb Apple cider vinegar (opt.) 4 c -to… 5 c AM Unbleached Flour — (White or Whole Wheat) Combine the first three ingredients. Combine liquids and add to dry mix. Mix until creamy. Cover and set in warm place for 15 minutes. Stir in wheat flour gradually until too thick to stir. Turn dough onto floured surface and knead in more flour until dough is only slightly sticky. Knead 5 minutes. Place in oiled bowl and let rise in warm place until doubled in size. SHape into two loaves. Place in oiled bread pans and let rise until volume increases by half. Bake at 350 F. for 45 minutes or until nicely browned. Let cool slightly. Remove from pans and let cool on rack. Yields 2 loaves
Barm Brack (traditional Irish Bread)
Ingredients & Directions 2 1/2 c Mixed dry fruit–currants Dark & golden raisins. 1 c Boiling black tea 1 ea Egg 1 ts Mixed spice (see note*) 4 ts Marmalade 1 c (heaping)superfine sugar 2 1/2 c Self-rising flour Place dried fruit in a bowl, cover with the hot tea and let soak overnight. The next day, add the remaining ingreds. and mix well. Preheat oven to 375 F. Pour batten into greased 7″ square pan and bake in the center of oven for 1 1/2 hrs. Let cool in the pan on awire rack. Slice and serve buttered with tea. NOTE* (Mixed spices: equal parts of cinnamon, clove, nutmeg, allspice, and mace. 1. In Northern Ireland and in the Republic, BRACK is the Celtic word for salt and is used to mean “bread”. Barm brack is leavened bread, the word BARM meaning yeast. 2. The term “barmbrack” for an Irish fruit loaf or cake does not derive from barm or leaven. It is a corruption of the Irish word “aran breac” (Speckled Bread). Yields 1 servings
Blueberry Cornmeal Loaf Cake
Ingredients & Directions I.E.S.JJGF65A -PHILLY.INQUIRER- 2/3 c Blueberries,fresh or frozen 1 tb Lemon juice; fresh Not thawed 2/3 c Sugar 1 1/2 c Flour 2 ts Sugar 1/3 c Yellow cornmeal; preferably 1/4 c Oil; plus more for preparing Stone ground Pan 1 1/2 ts Baking powder 1 ts Lemon zest; grated 1/2 ts Salt 1 Egg; large 1/2 c Yogurt; plain,non fat,PLUS 1 Egg; white 1 tb Of same 1/4 ts Cinnamon; ground This recipe is from Maine’s Cook & Tell newsletter…. Toss blueberries with tablespoon flour and set aside.. Stir together remaining flour,cornmeal,baking powder and salt in mixing bowl.Combine yogurt and lemon juice in another small bowl. Whisk together 2/3 cup sugar,oil and lemon zest in medium mixing bowl.Beat in whole egg,then egg white,beating well after each addition.Alternately add dry ingredients and yogurt mixture,begining and ending with dry ingredients.Mix until just combined.Gently fold in blueberries.Spoon batter into lightly oiled 8″ x 4″ loaf pan.Combine remaining 2 teaspoons sugar and cinnamon in small bowl and sprinkle over batter.. Bake on center rack at 350 deg.After 25 minutes of baking,loosely cover pan with aluminum foill.Bake until cake is golden and wooden pick inserted into center comes out clean.50 to 60 minutes total baking time.. Cool cake in pan on wire rack 10 minutes,then turn out onto rack and cool completely.( For best flavor,wrap cake and store overnight before serving.)Makes 10 servings….. Yields 10 servings
Quick Peanut Streusel Cake
Ingredients & Directions Topping: 3 ts Peanuts; finely chopped 1 ts Brown sugar 1 ts Wheat germ 1/2 ts Cinnamon Cake: 1 Pkg pillsbury microwave yell -w cake mix with pan 1/2 c Water 1/3 c Oil 1/4 c Dairy sour cream 1 Egg 1 Egg yolk Filling: 1/3 c Peanuts; finely chopped 1/3 c Peanut butter chips Using solid shortening, grease 7″ round pan, provide with mix. In small bowl, combine all topping ingredients; blend well. Sprinkle evenly in bottom of prepared pan; set aside. In medium bowl, combine all cake ingredients. Beat with spoon, about 75 strokes or until well blended. Pour half of batter, about 1 cup into a prepared pan. Sprinkle 1/3 cup peanuts and peanut butter chips evenly over batter. Pour remaining batter over filling. Microwave on high 4 1/2 minutes. Cake is done when top no longer has wet spots and it pulls away from sides of pan. If cake is not done, add additional time in 30 second intervals. Immediately, invert onto serving plate. Serve warm or cool. From Yields 8 Servings
Whole Wheat Orange Cookies
Ingredients & Directions 1 c Sugar 1/2 c Butter or margarine 1 ts Baking powder 2 tb Milk 1/2 ts Salt 1 tb Orange peel (grated) 1/2 ts Soda 1 Egg 1/2 ts Nutmeg 2 c Whole wheat flour Mix all ingredients except the flour. Add flour and shape by hand into 1 inch balls. Roll balls in a sugar-cinnamon mixture (2 Tbsp sugar and 1/2 tsp Cinn). Bake on ungreased cookie sheet for 8 to 10 minutes at 375 degrees. If a flatter cookie is desired, flatten a bit with a glass before baking. From the Kitchen of: Gary & Margie Hartford, Eugene, OR (1:152/19) Yields 60 servings
Warm Chocolate Cakes-martha Stewart Living
Ingredients & Directions 14 oz Best-quality bittersweet -chocolate 6 tb Heavy cream 6 tb Unsalted butter, plus more -for tins 5 lg Eggs, separated 10 tb Sugar 1/2 ts Vanilla 3/4 c Ground almonds Confectioners’ sugar, for -dusting (opt.) 1. To make ganache, chop 2 oz of the chocolate into small pieces and place in small bowl. Pour cream into a small saucepan and heat until bubbles appear around edge. Pour hot cream over chocolate, let stand several minutes, and stir until smooth. Pour ganache into 6 squares of a plastic ice-cube tray. Freeze until solid. 2. Butter six 3-inch metal baking rings and place on a parchment-lined baking sheet; set aside. 3. Melt butter and remaining 12 oz chocolate in a heatproof bowl over simmering water. Stir until smooth. Let cool slightly. 4. Meanwhile, combine egg yolks, 6 tablespoons of the sugar, and the vanilla in bowl of an electric mixer. Beat until thick and pale yellow, 5 to 8 minutes. Add chocolate butter mixture and thoroughly combine. Fold in ground almonds. 5. In a separate bowl, beat remaining 4 tablespoons sugar with the egg whites until stiff. Fold into egg yolk-chocolate mixture. Spoon about 3 T of batter into each ring. Remove frozen ganache cubes from freezer; you may need to dip the bottom of the ice tray in hot water to get them out. Place a cube in the center of each ring. Spoon remaining batter into rings, being careful to keep ganache cubes in center and cover them completely. Freeze filled molds until solid, about 1 hour. 6. Heat oven to 375′. Take baking sheet from a freezer. Wrap any cakes to be saved and replace in freezer; leave the rest on sheet. Bake for 20 to 25 minutes. Remove from oven and let cool 5 to 10 minutes. To unmold, cover one hand with a clean dish towel and pick cake up on a spatula with the other. Invert cake into hand, pull off ring, then invert again onto a plate and dust with confectioners’ sugar, if desired. Serve immediately. Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary Yields 6 Minicakes
