Cranberry Eggnog Cheesecake
Ingredients & Directions Crust 1 1/2 Coconut bar cookies; crushed 6 tb Butter; melted Filling 1 c Sugar; divided 2 Env unflavored gelatin 1/4 ts Salt 4 Eggs; separated 1 1/2 c Dairy eggnog 16 oz Cream cheese; softened 1 tb Orange peel; grated 1 ts Vanilla 1/2 ts Cream of tartar 1 c Whipping cream 16 oz Jellied cranberry sauce For crust Preheat oven to 350 oF Combine cookie crumbs and butter. Press onto bottom & part way up sides of 9-inch springform pan. Bake 8-10 min. or until golden. Cool completely For filling: Combine 1/2 cup sugar, gelatin & salt in a medium-sized heavy saucepan. Beat egg yolks slightly & and combine with eggnog; gradually stir into gelatin i mixture. Cook over low to med heat, stirring constantly, until gelatin is dissolved & thickened. Do not boil. Remove from heat & cool slightly. Beat cream cheese, orange peel & vanilla until fluffy. Stir in cooked mixture till well blended. Refrigerate until mixture mounds when dropped from a spoon. Beat egg whites and cream of tarter till frothy. Gradually beat in remaining 1/2 c sugar; beat till stiff and glossy. Beat cream until stiff peaks form . Fold whites and whipped cream into cream cheese mixture. Puree cranberry sauce in food processor or blender till smooth. Spoon 1/3 of cream cheese mixture into crust. Top with 1/3 cranberry puree. Swirl cranberry mixture into cream cheese mixture using a spatula. Repeat layers twice. Refrigerate Several hours or overnight. To serve: Place cake on serving plate. Loosen sides of cake with a spatula. Carefully remove sides of pan. Refrigerate till serving time. Yields 8 Servings
Double Decadent Brownie Torte
Ingredients & Directions 1/2 c Plus 2 tbsp butter or -margarine; divided 1/2 c Plus 1 tbsp light corn -syrup; divided 1 1/2 c Hershey’s Semi-Sweet -Chocolate Chips; divided 1/2 c Sugar 3 Eggs 1 c All-purpose flour 1 c Chopped pecans 2 ts Vanilla; divided Whipped topping; optional Sliced strawberries; -optional In a medium saucepan, combine 1/2 cup butter and 1/2 cup corn syrup; heat until butter is melted. Add 1 cup chocolate chips; stir until chips are melted. Remove from heat. Add sugar and eggs; mix well. Add flour, pecans and 1 tsp vanilla; mix well. Grease and flour a 9-inch round baking pan. Bake at 350 for 25-30 minutes or until center of torte springs back when lightly touched. Cool in pan for 10 minutes. Remove from pan and cool on a wire rack. To make glaze: In a small saucepan, combine 1/2 cup chocolate chips, 2 tbsp butter and 1 tbsp corn syrup. Stir over low heat until chips are melted. Remove from heat and stir in 1 tsp vanilla. Spread glaze over top and sides of torte. Refrigerate until glaze is set, about 30 minutes. Garnish with whipped topping and sliced strawberries if desired. Yields 8 Servings
Danish Pancakes
Ingredients & Directions 1/4 c Butter 1 c Milk 4 Eggs 1 c Flour Preheat oven to 425. Divide butter into two pie plates. Blend together eggs, milk, flour. Melt butter in pie plate. Divide batter between pie plates. Bake 20 minutes. We had thickened spiced (cinnamon, cloves) peaches over the top. Yields 4 servings
Hobee's Coffee Cake
Ingredients & Directions –CAKE– 1 1/2 c Flour (unbleached), -sifted 1 c Sugar, granulated 2 ts Baking powder 1/2 ts Baking soda 1/4 ts Salt 2 Eggs 1 c Sour cream 1/2 ts Vanilla 1/4 c Blueberries, fresh, -optional (or other -fruit, or nuts such -as walnuts) Vegetable oil TOPPING 5 tb Sugar, granulated 2 tb Butter 1/2 ts Cinnamon, ground Preheat oven to 350 degrees F. In a large mixing bowl, resift sift flour with baking power, baking soda, salt and about 1 cup of sugar. In a separate bowl, beat together the eggs, sour cream and vanilla. Add egg mixture to flour mixture and beat until smooth. Oil a 9-inch square baking pan (you can also use an 8 inch square pan, or anything of similar surface area, if you increase the baking time by about 5 minutes). Spread the batter in the pan. If you are using fruit or nuts, scatter them over the batter and stir a little bit so that they stay in the top layer. In a small bowl, mix about 5 T sugar with the butter and cinnamon with a sturdy fork, until they are blended and resemble cornmeal (i.e., you should have a mixture of fine crumbs, not a smooth mixture). Sprinkle topping over batter. Bake for 20-25 minutes, until a clean toothpick inserted in the center of the cake comes out dry. Cool slightly; serve warm or at room temperature. Don’t ruin it by serving it with salted butter. NOTES: * Coffee cake from “Hobee’s Haven” restaurant here in Silicon Valley (usually just called “Hobee’s”) serves a lot of brunch food, and as far as I can tell they always include a piece of their coffee cake with each order. Frankly, I don’t care for breakfast, nor do I approve of places at which the only kind of tea you can order reeks of orange and cinnamon… but the coffee cake is pretty good. This is their recipe, printed in an advertising flyer for the shopping center they inhabit; it’s quite easy. * All ingredients and bowls should be a room temperature before you start; this is particularly true for the butter. : Difficulty: easy. : Time: 10-15 minutes preparation, 20-30 minutes baking. : Precision: measure the ingredients. : Jeffrey Mogul : Digital Equipment Corporation, Palo Alto, California, USA : decwrl!mogul : Yields 4 Servings
Quaresimali (lenten Almond Biscuits)
Ingredients & Directions 1 lb Natural unblanched almonds 1 c Granulated sugar 2 c All-purpose flour 1 c Firmly packed light brown -sugar 1 ts Cinnamon 1 ts Double-acting baking powder 3 tb Unsalted butter; softened 2 lg Eggs; beaten lightly EGG WASH 1 lg Egg -and- 2 tb Milk; beaten together Newsgroups: rec.food.recipes From: morrissey@stsci.edu (Mostly Harmless) Janet Morrissey From: Terri Huggett huggett@sequent.com From November 1987 issue of Gourmet, article on Biscotti. Toast the almonds in jelly-roll pan in a preheated 375F oven for 10 minutes and let them cool. In a blender or food processor grind fine one fourth of the almonds with 1/4 cup of the granulated sugar and transfer the mixture to a large bowl. Stir in the flour, the remaining 3/4 cup granulated sugar, the brown sugar, the cinnamon, and the baking powder, add the butter, and stir the mixture until it is combined. Stir in the remaining almonds, chopped coarse, and the eggs and knead the dough in the bowl until it is combined. Halve the dough and with floured hands form each half into a 15-by-4 inch rectangle. Transfer the rectangles with spatulas to buttered and floured baking sheets, brush them well with the egg wash, and bake them in the upper third of a preheated 375F oven for 20-25 minutes, or until they are golden brown and a skewer comes out clean. Cut the rectangles crosswise into 3/4-inch-thick slices and let the slices stand in the turned off oven for 15 minutes. Transfer the slices to racks, let them cool, and store them in airtight containers. Makes about 36 biscotti. REC.FOOD.RECIPES ARCHIVES /COOKIES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, Yields 36 Servings
Apple Crumb Cake (mrs.entemann's)
Ingredients & Directions 1/3 c Butter 1 pk Active dry yeast 4 Granny Smith Apples 3/4 c Water 3/4 c Sugar 1/3 c Butter 1 ts Lemon peel 1 Egg 1/2 ts Cinnamon 1 ts Lemon peel 1/8 ts Mace 3/4 c Chopped pecans 1/3 c Currants 6 tb Flour 2 1/2 c Flour 1/4 c Confectioner’s sugar 3 tb Sugar 3 tb Butter 1/2 ts Salt 1/4 ts Cinnamon Melt butter in large skillet. Pare,core and slice apples to 1/2″ pieces. Add apples to butter and cook, stirring, 8 minutes until tender. stir in suygar, peel, cinnamon, mace andcurrants. Cook 15 minutes, stirring until thickened. Cool. In large bowl, combine 1 cup flour, sugar,salt and yeast. In small saucepan, combine water and butter. Heat on low flame until 120 F Gradually add to dry ingredients. Beat 2 minutes, Beat in egg, peel and 3/4 cup flour. With mixer, beat 2 minutes. Add remianing flour, stir in. Cover, let rest 20 minutes. Grease 2 baking sheets. Place half the dough on well floured work surface, roll to 14″x12″. Place on sheet. Spread 1/2 filling lenghtwise down center of the dough,. Starting about 3/4″ for filling, cut 1″ wide strips diagonally from filling to edges of dough. Alternately fold opposite strips of dough at angles across filling. Fold ends over filling. Brush large piece of waxed paper with vegetable oil. Loosely cover sheet. Top with plastic wrap. Refrigerate 2 hours. Uncover, let stand at room temperatue 10 minutes. Preheat oven to 375 F. Combine rest of ingredeints for topping. Sprinkle over loaves. Bake 30-25 minutes until lightly browned. Remove from sheet. Cool. Preparation time 1 hour. Total time 4 hours. Yields 2 servings
Lemon Bread (dak)
Ingredients & Directions ———————–MICHAEL HATALA RJHP21A———————– FOR 1-1/2 LB. LOAF 1 pk Yeast 3 c Bread flour 1/4 c Sugar 1/2 ts Salt 1/4 c Butter; room temperature 3/4 c Milk; scalded 1 Egg + 1 yolk; room temp. 1/4 ts Lemon extract 2 ts Dried or freshly grated -lemon peel Place all ingredients into breadmaker pan in the order above, select white bread and push start. From Loafing It by DAK Yields 1 Servings
