Cocoa-nut Meringue Cheesecake
Ingredients & Directions 7 oz (1 pk) Flaked Coconut * 1/4 c Chopped pecans 3 tb Margarine, Melted 16 oz Cream Cheese, Softened 1/3 c Sugar 3 tb Cocoa 2 tb Water 1 ts Vanilla 3 ea Large Eggs, Separated 1 x Dash salt 7 oz (1 jr) Marshmallow Creme 1/2 c Chopped Pecans * Coconut should be flaked and toasted. ——————— ——————- Combine coconut, pecans, and margarine, press onto bottom of 9-inch springform pan. Combine cream cheese, sugar, cocoa, water and vanilla, mixing at medium speed on electric mixer until well blended. Blend in egg yolks, pour over crust. Bake at 350 degrees F., 30 minutes. Loosen cake from rim of pan, cool before removing rim of pan. Beat egg whites and salt until foamy, gradually add marshmallow creme, beating until stiff peaks form. Sprinkle pecans over cheesecake to within 1/2-inch of outer edge. Carefully spread marshmallow creme mixture over top of cheescake to seal. Bake at 350 degrees F., 15 minutes. Cool. Yields 10 Servings
Gumdrop Cookies
Ingredients & Directions 1/3 c Shortening 1/2 c Sugar 1 Egg 1/2 ts Vanilla 1/2 ts Lemon extract 1 c Flour 1/2 ts Baking powder 1/2 ts Salt 2 tb Milk 3/4 c Gumdrops cut in small pieces Cream shortening and sugar to-gether, add beaten egg and mix, add flavorings.Sift flour,baking powder and salt to-gether and add alternately with the milk beating after each addition. Add the gumdrops and stir well. Drop by teaspoons onto a greased baking sheet and bake in 400 F oven until brown. 10 min. From Yields 6 Servings
Jewish "corn" Bread (1 Of 2)
Ingredients & Directions 1 1/2 c Water,warm (110 degree) 1 pk Yeast, dry 1/2 ts Sugar 4 ts Salt 3 c Rye sourdough starter Measured after stirring down At room temperature. 2 c Flour, gluten 3 1/2 c Flour, all-purpose or as Needed. Cornmeal (for sprinkling The baking sheets) GLAZE: 1 Egg white beaten with 2 tbs Water. OPTIONAL TOPPING: 2 ts Chernushka (black caraway) Seeds. You can buy chernushka “black caraway” in some health food stores or from mail-order. They are nothing like the familiar caraway seeds. This bread is a New York specialty, usually made in bakeries. 1. Combine 1/2 cup of the warm water, the yeast and sugar and let stand until doubled in bulk, about 10 minutes. 2. Dissolve the salt in the remaining warm water in a mixing bowl. Mix in the sourdough starter, then the yeast mixture, then the gluten flour and 2 cups of the all-purpose flour; make a soft dough. 3. Spread 1 1/2 cups flour on the kneading surface and turn the dough out onto it. Knead, adding more flour if necessary to make a soft dough that will hold its shape. Do not overknead.. the dough should be only slightly elastic, even a bit sticky. 4. Form the dough into a ball and put in an ungreased bowl; cover with plastic, and let rise until doubled in bulk, about 1 1/2 hours. 5. Turn the dough out onto a lightly flour surface and knead it a few strokes to expel air. Cover with a towel and let rest for 15 minutes. 6. Divide the dough in half. Form each half into a loaf by flattening in to an inch-thick oval about 12 inches long, then rolling it up from one long side. Pinch the seam closed. Shape the ends of the oval loaves neatly and plce them on two cornmeal-dusted baking sheets, seam down. Cover with towels and let rise until “three-quarters proofed,” or not fully doubled. From Yields 2 Servings
Joy's Yummy Cheesecake
Ingredients & Directions 32 oz Cream cheese 16 oz Sour cream 1 ts Vanilla 1 1/2 c Sugar 1/4 lb Butter 2 tb Cornstarch 1 ts Lemon juice 5 Eggs This is a very dense, creamy, rich cheesecake. Let the cream cheese, sour cream and butter come to room temperature for one hour or mash ingredients together. Blend all ingredients with a mixer except for the eggs. Beat each egg individually into the batter. Pour into a 10″ greased springform pan. Place p-an into a larger roasting pan that has been half-filled with hot water. Bake at 375 degrees in a preheated oven for 1 hour. When cool place in refrigerator overnight. The cheesecake becomes more dense as it cools. Yields 1 Servings
Chewy Ginger Cookies
Ingredients & Directions 3/4 c Shortening 1 1/4 c Sugar; divided 1 Egg 1/4 c Molasses 1 ts Vanilla extract 2 Cusp all-purpose flour 1 ts Ground cinnamon 1 ts Ground ginger 1 ts Baking soda 1/2 ts Salt 1/2 ts Ground cloves In a mixing bowl, cream shortening and 1 cup sugar. Add the egg, molasses and vanilla; mix well. Combine dry ingredients; add to creamed mixture and mix well. Roll into 1″ balls; roll in remaining sugar. Place 1-1/2″ apart on ungreased baking sheets. Bake at 375 degrees for 10 minutes or until lightly browned. Cool on wire racks. Store in an airtight container. Yields 48 Servings
Medianyky (honey Cookies)
Ingredients & Directions 4 c Unbleached All-Purpose Flour 1 ts Ground Cinnamon 1/2 ts Ground Cloves 1/2 ts Ground Ginger 1/2 ts Ground Nutmeg 1 c Powdered Sugar 2 ts Baking Powder 2 Extra Large Eggs 1 c Honey 2 tb Chopped Orange Peel 1 lg Egg; Beaten With A Little -Water For Glazing 20 Blanched Almonds Coarse Sugar Crystals Sift the flour, spices, sugar, and baking powder together, blending well. Add the eggs, honey, and orange peel to make a soft dough. On a floured work surface, roll out the dough to about 1/2-inch thick. Cut into shapes with cookie cutters, and place on a lightly greased or non-stick cookie sheet, brushing each one with the egg wash glaze. Place 1/2 of an almond in the top center of each cookie and sprinkle with the sugar crystals. Bake in a preheated 350 Degree F. oven until done, about 15 minutes. Cool on wire racks and store in airtight tins. Yields 12 Servings
St Giles Faire Gingerbread
Ingredients & Directions 3 Eggs 1 c Honey 1/2 c Shortening (suet, marg, -whatever) 1/2 ts Salt 1 ts Ground cinnamon 1/2 ts Ground nutmeg 1 (to your taste) Tbsp ground -ginger (up to 3) 1 tb Mango Madness or other fruit -based hot sauce, plus 2 ts Baking powder 2 c Flour 1 Carrot (grated) 1 Apple (grated) 1 c Raisins 1 c Nutmeats (I use walnuts) 1 c Chopped dates (optional) 1/2 c Fresh grated ginger or -candied ginger Mix first three ingredients together and blend well. To this add the spices, hot sauce and baking powder – blend well. Add the flour and then fold in the rest of the stuff. This makes a pretty thick batter. Grease and flour a ring mold. Pour in batter and bake at 400 degrees Farenheight for about an hour or until set. Do not overbake. (Purists can put the batter in a pudding mold and boil it for 3 hours!) Cake keeps well if wrapped and stored in a cool place. I like to wrap it in cheesecloth soaked in cream sherry and then wrap in aluminum foil but this can be omitted. Yields 1 Servings
