Cranberry Cheesecake
Ingredients & Directions -CRUST- 1/4 c Butter; melted 1 tb Sugar 1/2 ts Vanilla 1 ds Salt 1 c Flour; less 2 tablespoons FILLING 1/2 c Dried sweetened cranberries 2 tb Grand Marnier or -orange-flavored liqueur 1 lb Cream cheese; at room -temperature 1/4 c Whipping cream 3/4 c Sugar 4 Eggs; at room temperature 1 ts Vanilla 1 ds Salt TOPPING 2 c Fresh cranberries 3 tb Grand Marnier 1/4 c Sugar; * see note 1 ts Grated orange rind Crust: Mix together butter and sugar in bowl until sugar dissolves. Stir in vanilla and salt. Stir in flour 1/4 cup at a time until mixture comes together in a ball. Pat on bottom and a half inch up the sides of a 7-inch springform pan. Chill while preparing filling. Fillling: Soak cranberries in Grand Marnier 1 hour. Meanwhile, blend cream cheese, cream and sugar until light. Add eggs, one at a time until blended. Scrape bowl occasionally. Stir in vanilla. Add salt. Stir in cranberries and any remaining liqueur. Gently pour filling into prepared crust. Place springform pan inside slightly larger pan. Add 1 inch water to outside pan. Bake cheesecake at 300F 1 1/4 hours or until it no longer quivers. Turn off heat. Let cheesecake rest in oven 30 minutes. Remove to cool at room temperature 1 hour, then chill 3-4 hours. Topping: Combine cranberries, Grand Marnier, sugar and grated rind in medium pan. Cook over medium heat until cranberries burst and mixture is thick and sauce-like, 15- 20 minutes. To serve: Top each slice of cheesecake with a dollop of cranberry topping. *Sauce should be distinctly sweet-tart. Recipe will vary according to cranberries used. If too tart, add more sugar. If too sweet, add lemon juice by the teaspoonful. Yields 6 Servings
Peanut Crispies
Ingredients & Directions 1/4 c Shortening 1/2 ts Soda 1/4 c Butter or margarine 1/2 ts Baking powder 1 c C&H Golden Brown Sugar 1/4 ts Salt 1 Egg; unbeaten 1 c Rolled oats 1/2 ts Vanilla 1/2 c Corn flakes 1 c Sifted all-purpose flour 1/2 c Salted peanuts Melt shortening and butter over very low heat. Remove from heat and stir in sugar. Add egg and vanilla; beat well. Combine flour, soda, baking powder, and salt; sift into sugar mixture and mix well. Blend in oats, corn flakes, and peanuts. Shape dough into 1″ balls. Place 2″ apart on greased baking sheet. Bake at 350 degrees for 12 to 15 minutes. Makes 4 dozen 2″ cookies. Reprinted with permission from _Brown Sugar Recipe Bonanza_ From the C and H Sugar Kitchen Electronic format by Karen Mintzias Yields 48 cookies
Judy's Choc. Pound Cake – Pjxg05a
Ingredients & Directions 2 Sticks butter 3 c Sugar 6 Large eggs 3 c All-purpose flour 1/2 ts Salt 1/2 ts Baking powder 1 pk German sweet chocolate 1/4 c Water 3/4 c Milk 1 ts Vanilla 1/2 ts Almond extract; opt. Stir chocolate in 1/4 cup water over low heat until melted. Cool and set aside. Cream butter and sugar in large bowl of electri mixer. Add eggs, one at a time, creaming well after each egg. Add melted chocolate. In separate bowl, blend flour, baking powder and salt with a fork. Add flour mixture alternately with milk to creamed mixture in electric mixer. Blend well. Stir in flavorings. Pour into greased and floured Bundt or tube pan. Bake in 325 degree oven for one hour and fifteen minutes. Cool pan on cake rack for 20 minutes. Then loosen around with silver knife. Cool another 30 minutes before removing from cake pan. Another popular item when I was catering. My daughter, Lisa, and I developed this recipe. This cake really doesn’t need a frosting, but you might want to dust on a little powdered sugar. Judy Garnett pjxg05a Yields 12 Servings
Chicken And Vegetable Layered Pie With A Crunchy Pasta To
Ingredients & Directions PIE 300 g Chicken; diced 150 g Mushrooms; sliced 1 Peppers; diced (1 to 2) 1 lg Tomatoes; diced (1 to 2) 1 pk Continental Mushroom; Garlic -and Black ; Pepper Pasta and ; Sauce 1/3 c Water 1 1/4 c Milk 1/2 c Milk TOPPING 50 g Melted butter 50 g Cheese; grated 50 g Breadcrumbs Make up the pasta and sauce with the 1/3 cup water and 1 1/4 cup milk, following the instructions on the packet. Mix the topping ingredients together. Put the diced chicken into an oiled or buttered baking dish. Add a layer of mushrooms, then peppers and lastly the tomatoes. Add the extra 1/2 cup of milk to the pasta sauce, stir and pour over the chicken and vegetables. Sprinkle on the topping. Bake at 180 C for 40 minutes or until the chicken is cooked. Serve with a green salad or green vegetables. Yields 1 servings
Peanut Butter And Oat Bran Cookies Bhg
Ingredients & Directions 3/4 c Peanut butter 1/2 c Granulated sugar 1/2 c Packed brown sugar 1/4 c Butter or margarine 1 Egg 1/3 c Apple juice or water 2 c Oat Bran Baking Mix; (recipe -in file) In a large mixing bowl, beat peanut butter, sugars and butter with an electric mixer until combined. Beat in egg and juice. Add Oat Bran Baking Mix; beat on Low speed until combined. Drop cookie dough from a teaspoon onto an ungreased cookie sheet. Mositen the bottom of a glass with water; dip into sugar. Flatten each mound of dough by pressing with the bottom of the dipped glass, moisening and dipping the glass into sugar as necessary. Bake in a 375 F. oven for 8-10 minutes or until cookies are light brown around edges. Cool 2 minutes on the cookie sheet. Transfer cookies to a wire rack; cool completely. Makes 36 cookies. Per cookie: 47 calories, 1 gram fat, 6 mg. cholesterol, 48 mg. sodium NOTES : To Make Ahead: Place cooled cookies in a freezer container and freeze up to 3 months. Thaw at room temperature before serving. Yields 36 Servings
Lavash (armenian Cracker Bread)
Ingredients & Directions 1 pk Dry yeast 1 1/2 c Warm water 1 ts Salt 2 c All-purpose flour 2 c Whole wheat flour Toasted sesame seeds Sprinkle yeast into warm water in large bowl and stir until dissolved. Add salt. Combine all-purpose and whole wheat flours and add enough to yeast mixture to make stiff dough. Turn out on floured surface and knead until smooth and elastic, 8 to 10 minutes. Shape into ball. Place in greased bowl and turn to grease top. Cover and let rise until doubled in bulk, about 1 1/2 hours. Punch down and let rise again until doubled, about 30 minutes. Divide dough into 8 pieces and roll each out on lightly floured surface to very thin circle about 9 inches in diameter. Place, one at a time, on baking sheet and sprinkle with sesame seeds. Bake at 400F 5 to 6 minutes, or until bread appears dry, lightly browned and blistered. Run palest side under hot broiler until lightly browned. Cool and store in dry place. Yields 8 Servings
Blueberry Pancakes
Ingredients & Directions 1 c Whole wheat flour 1 T Sugar if blueberries are 1 t Baking powder -unsweetened 1/4 t Salt 1/2 c Soymilk or rice milk 1/4 t Baking soda 1/2 c Canned blueberries w/juice Mix the dry ingredients togther; then mix in the soymilk and the blueberries. If the batter is too thick, mix in more blueberry juice until it is the right consistency. Cook in a nonstick pan until they look edible. They will be very blue! …………………………………………………………. Susan Wylder zf_wylder@scsu.scsu.edu South From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV) Yields 6 servings
