Mom's 4-star Cheese Pie
Ingredients & Directions 2 ea Eggs 8 oz Cream cheese; room tempature 1/2 c Sugar 1 ts Vanilla extract TOPPING 1 c Sour cream 2 ts Sugar 1/2 ts Vanilla extract 1 ea Crumb crust CRUMB CRUST Combine 1 1/4 cups vanila wafers (about 38) with 1/3 cup melted butter. Press firmly in pie pan and chill. (Any type of crumb crust will work.) In a mixer, beat eggs and then add the cream cheese (room temperature), 1/2 cup sugar and vanilla. When thorughly mixed, pour into crust and bake for 20 minutes at 350F. Remove and cool. Mix together sour cream, sugar, and 1/2 teaspoon vanilla and spread over top of pie. Return to oven and bake for another 5 minutes. Cool and refrigerate. Yields 1 Pie
Crab, Salmon And Scallop Cakes
Ingredients & Directions 8 oz Salt-free saltine crackers 2 oz Whole-wheat crackers 3 Egg substitutes 1/4 c Chopped fresh cilantro -leaves 3 Garlic cloves 1 tb Chopped fresh ginger 1 ds Tabasco Salt and ground white pepper -to taste 8 oz Salmon; cut into 1/2-inch -cubes 8 oz Sea scallops; cut into -1/2-inch cubes 8 oz Jumbo lump crabmeat 1/2 Green bell pepper; finely -diced 1/2 Red bell pepper; finely -diced 1/2 Yellow bell pepper; finely -diced 1 tb Extra-virgin olive oil PAPAYA, MANGO & PINEAPPLE RE 1/2 c Diced papaya 1/2 c Diced mango 1/2 c Diced pineapple 2 tb Finely chopped fresh -cilantro 1 tb Finely chopped fresh mint -leaves 1 tb Apple-cider vinegar 1 tb Extra virgin olive oil 1/4 ts Salt 1/4 ts Freshly ground black pepper Chef Jean-Pierre Brehier/Author – Incredible Cuisine Directions: Preheat oven to 350. Using your food processor, make crumbs with the saltine and whole-wheat crackers but keep them in separate bowls. In a food processor, combine the egg substitutes, cilantro, garlic, ginger, Tabasco, and salt and white pepper to taste. Mix until al the ingredients are liquid. In a large glass or stainless steel bowl, combine the salmon and scallops plus the egg mixture. Mix well until the seafood is coated with egg. Ad the whole wheat cracker crumbs, mix again, and then carefully fold in the crabmeat. Divide into six balls. Form into cakes that are approximately 3 inches in diameter and 1 inch thick. Roll in the saltine crumbs until totally coated. In a nonstick ovenproof saut?pan, heat the olive oil. Saut?the cakes until golden brown on one side. Turn them over and bake in oven for 10 minutes. Serve with the Papaya, Mango & Pineapple Relish. To prepare Papaya, Mango & Pineapple Relish, combine: Yields 1 Servings
Caramel Candy Pie
Ingredients & Directions Single pie crust of your Choice FILLING: 1 Envelope unflavored gelatin 1/4 c Cold water 1 c Milk 14 oz Package caramels 1 1/2 c Whipped cream TOPPING: 2 tb Sugar 1/4 c Slivered almonds Preheat oven to 450F. Make pie crust of your choice for a unfilled one crust pie using a 9 inch pie pan. Bake at 450F for 9-11 minutes or until light golden brown. Cool completely. In a small bowl, soften gelatin in water; set aside. In a medium heavy saucepan, combine milk and caramels, cook over low heat until caramels are melted and mixture is smooth, stirring frequently.Add softened gelatin; stir until gelatin is dissolved. Refrigerate about 1 hour our until mixture is slightly thickened but not set; stirring occasionally. Fold caramel mixture into whipped cream. Pour into cooled baked crust; spread evenly. Refrigerate 2 hours or until firm. In a small skillet, combine sugar and almnds; cook over low heat until sugar is melted and almonds are golden brown, stirring constantly. Immediately spread on foil or greased cookie sheet. Cool; break apart. Just before serving, garnish pie with caramelized almonds. Yields 8 Servings
Berry Almond Bundt Cake
Ingredients & Directions 2 c Unbleached all-purpose flour 1/2 c Water 3/4 c Cornmeal 1 c Natural applesauce 1 ts Cream of tartar 1 1/2 c Brown sugar 2 ts Baking soda 1/3 c Light corn syrup 1 c Light soy milk 1 ts Vanilla extract 2 ts Lemon juice 1 ts Almond extract 2 tb Egg replacer; -OR- 2 c Dried cranberries 2 -Eggs, beaten 3/4 c Ground almonds Preheat oven to 350 degrees F. Grease and flour a bundt pan. Sift together flour, cornmeal, cream of tartar, baking soda and salt in a large bowl. Set aside. Mix soy milk and lemon juice and set aside. Whisk egg replacer and water until light and foamy. Set aside. Mix applesauce and brown sugar in a medium-size bowl. Beat in egg replacer, corn syrup and extracts. Add applesauce mixture and soy milk alternately to dry ingredients, mixing after each addition. Fold in cranberries and almonds. Pour into prepared pan and bake until a toothpick inserted into cake comes out clean, about one hour. Let cool for 10 minutes and invert onto a serving plate to finish cooling. Per serving: 229 cal, 3 g prot, 217 mg sod, 47 g carb, 4 g fat, 0 mg chol, 66 mg calcium HINTS: *If using whole eggs instead of egg replacer, do not add 1/2 cup water. Drizzle cooled cake with an icing glaze or sprinkle with powdered sugar. * Yields 16 servings
Fudge
Ingredients & Directions 4 c Sugar 1 1/3 c Dr Pepper 4 oz Grated unsweetened chocolate 4 tb White corn syrup 1/2 c Butter or margarine 2 ts Vanilla 1 c Chopped nuts; (optional) (up -to 2) Place sugar, Dr Pepper, grated chocolate and corn syrup in heavy sauce pan. Cook very slowly, stirring constantly until sugar and chocolate is thoroughly dissolved. Continue cooking on low medium heat until temperature of 236? or soft ball stage is reached. Remove from heat and cool at room temperature to lukewarm, 110?. Add butter and vanilla. Beat until the candy loses its shiny look; add nuts, if desired. Pour into slightly buttered pans. When cold, cut into squares. Yield: 36 (2 1/2 inch) pieces Yields 1 Servings
Basel Chocolate-spice Cookies (basel Brunsli)
Ingredients & Directions 1 1/4 c Blanched whole almonds -(about 7 ounces) 1 1/2 c Powdered sugar 3 1/2 tb Unsweetened cocoa powder 2 1/2 ts Ground cinnamon 1/8 ts Ground cloves 3 oz Bitterswet (not unsweetened) -or swmisweet Chocolate, chopped fairly -fine 1/4 ts (generous) almond extract 2 lg Egg whites 2 To 5 Tbl confectioners’ -sugar for rolling out -cookies Heat oven to 325F. Line several baking sheets with aluminum foil. In a food processor, process the almonds and 1 cup powdered sugar until the almonds are powder-fine but not oily; stop the processor and scrape down the sides several times. Add the cocoa powder, cinnamon, cloves, and chocolate; continue processing until the chocolate is finely ground. Add the remaining 1/2 cup powdered sugar, the almond extract, and egg whites; process until the mixture is blended and just forms a mass. Set the dough aside for 5 to 10 minutes to stiffen slightly. Generously dust a work surface with powdered sugar. If the dough seems too soft to roll out easily, dust it with more sugar and knead until the consistency is manageable, but avoid adding any more sugar than absolutely necessary. Roll out the dough to 1/4 inch thickness, lifting it with a spatula frequently and redusting the surface and rolling pin with powdered sugar to prevent sticking. Cut out the cookies using a 2 1/4-inch heart-shaped (or similar) cutter. Use a spatula to transfer the cookies to the prepared baking sheets, about 1 inch apart. Bake the cookies for 9 to 12 minutes or until almost firm on top and slightly puffy. Let them stand on the foil lined baking sheets until completely cooled. Peel from the foil. Store airtight for 3 to 4 days. Freeze, airtight, for longer storage. Makes about forty 2 1/4-inch cookies. [THE BALTIMORE SUN; November 25. 1990] Yields 2 Servings
Salted Peanut Bread
Ingredients & Directions 1 pk Yeast 1 c Whole wheat flour 2 c Bread flour 1/3 c Nonfat dry milk powder 3 tb Sugar 1/2 ts Salt 2 tb Butter 1 ea Egg 3/4 c Salted peanuts (dry roasted) 1 c Very warm water Place all ingredients in the order listed into the pan. Select white bread and press “start”. NOTE: Unless otherwise noted all ingredients should be at room temperature. This can be mixed on manual of the bread machine. After Second kneading, remove dough from machine, divide into to equal portions and place in small loaf pans. Cover and let rise to double, about 45 min to 1 hour. Bake at 350 f. for 35-40 min. Yields 2 Loaves
