Lemon And Almond Cheesecake
Ingredients & Directions -COOKING LIVE #CL8973- ALMOND DOUGH BASE 1/2 c Flour 1/2 c Ground almonds 2 tb Sugar 1 pn Salt 3 tb Butter; unsalted 1 Egg yolk 1 ts Vanilla extract CHEESE FILLING 2 tb White rum 2 tb Juice, lemon 1 tb Unflavored gelatin 1 1/2 lb Cream cheese; without Vegetable gum, softened 1/2 c Cream 4 Egg whites 2/3 c Sugar -SUGARED ALMONDS- 1 c Blanched sliced almonds 1 tb Egg whites 1/2 c Sugar -LEMON GLAZE- 2 tb Juice, lemon 1/3 c Water 1 tb Gelatin 2/3 c Apple jelly 1 dr Yellow food coloring For the dough, mix dry ingredients in a bowl and rub in butter with fingertips until very fine, but still cool and powdery. Whisk egg and vanilla and stir into dough with a fork. Press dough together in bowl and turn into a buttered 9-inch spring form pan. With floured fingertips, press dough evenly into pan bottom. Dock dough with a fork and bake at 350 degrees about 15 minutes, until golden. Cool the base in the pan. For the filling, combine the rum and lemon juice in a bowl and sprinkle the gelatin on the surface. Allow to soak for 5 minutes, then place the bowl over a small pan of gently simmering water to melt the gelatin, about 4 to 5 minutes. Remove the bowl from the pan and cool the gelatin slightly. Beat the cream cheese by machine until it is soft and light, scraping the bowl and beaters often. Beat in the cream smoothly. Set aside the cream cheese mixture. Combine the egg whites and sugar in the bowl of an electric mixer and heat over simmering water, whisking constantly until the egg whites are hot and the sugar is dissolved. Beat on mixer with whip until cold and firm. Beat 1/4 of the cream cheese mixture into the dissolved gelatin, then beat the gelatin mixture into the remaining cream cheese. Fold in the meringue. Pour the filling into the prepared pan and refrigerate to set, about 6 hours or overnight. For the almonds, combine almonds and egg white in a roasting pan and rub between palms of hands to coat evenly. Add sugar and stir in. Bake at 325 degrees about 20 minutes, stirring often, until well toasted and sugar has caramelized slightly. Cool and store in a tin or jar at room temperature. For glaze, combine juice, water and gelatin and allow to soak. Bring jelly to a boil and add gelatin mixture; bring to a boil and remove from heat. Cool and pour onto chilled cheesecake. Unmold cheesecake and press sugared almonds around side. Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat. Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve (dot) com (change characters as needed, this is to prevent bulk E-mailers from capturing my address), moderator of GT Cookbook and FringeNet Lowfat & Luscious echoes. For breadmachine tips and mixes, visit my homepage: Yields 1 9″-cake
Cheese Biscuits
Ingredients & Directions 3 3/4 qt WATER 2 lb CHEESE CHEDDER 13 oz MILK; DRY NON-FAT L HEAT 12 lb FLOUR GEN PURPOSE 10LB 1 1/2 lb SHORTENING; 3LB 10 oz BAKING POWDER 3 oz SALT TABLE 5LB PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 450 F. OVEN : 1. SIFT TOGETHER FLOUR, MILK, BAKING POWDER AND SALT INTO MIXER BOWL. ADD GRATED CHEDDAR CHEESE TO SIFTED DRY INGREDIENTS. 2. BLEND SHORTENING AT LOW SPEED INTO DRY INGREDIENTS UNTIL MIXTURE RESEMBLES COARSE CORNMEAL. 3. ADD WATER; MIX AT LOW SPEED ONLY ENOUGH TO FORM A SOFT DOUGH. 4. PLACE DOUGH ON LIGHTLY FLOURED BOARD. KNEAD LIGHTLY, ABOUT 1 MINUTE OR UNTIL DOUGH IS SMOOTH. 5. ROLL OR PAT OUT TO A UNIFORM THICKNESS OF 1/2 INCH. 6. CUT WITH 2 1/2 INCH FLOURED BISCUIT CUTTER. PLACE BISCUITS ON PANS IN ROWS 6 BY 9. 7. BAKE 15 MINUTES OR UNTIL LIGHTLY BROWNED. *ALL NOTES ARE PER 100 PORTIONS NOTE: 1. FOR BRWNER TOPS, IN STEP 1, ADD 8 OZ (1 CUP) GRANULATED SUGAR TO DRY INGREDIENTS. 2. IN STEP 7, IF CONVECTION OVEN IS USED, BAKE AT 350F., 15 MINUTES OR UNTIL LIGHTLY BROWNED ON LOW FAN, OPEN VENT. Recipe Number: D00102 SERVING SIZE: 2 BISCUITS From the Army Yields 100 Servings
Country Salmon Pie
Ingredients & Directions PARMESAN CRUST 1 1/2 c Flour 1/2 c Parmesan cheese, -grated 3/4 c Shortening 3 tb Water (more as needed) FILLING15 1/2 oz Salmon (1 large can) 1 lg Onion, diced 1 Garlic clove, minced 2 tb Butter 2 c Sour cream 4 Eggs 1 1/2 c Gruyere cheese, -shredded 1 ts Dill weed 1/4 ts Salt Preheat oven to 375 degrees F. Make parmesan crust: Combine flour and parmesan cheese. Cut in shortening until mixture resembles size of small peas. Sprinkle with about 2 T water. Form into a dough, adding more water as needed. Press into an 8-inch springform pan. Bake at 375 degrees F. for 10 minutes. Make filling: Saute onion and garlic in butter until onion is soft. Beat sour cream and eggs until blended. Drain salmon and break into bite-size pieces. Stir into sour cream mixture along with vegetables, about 1 cup gruyere, crumbled dill weed and salt. Pour into baked crust; top with remaining gruyere. Bake at 375 degree F. oven for 65 to 70 minutes. Cool 15 minutes in pan. Remove sides of pan and serve. NOTES: * A salmon and cheese pie flavored with sour cream — This is a country cousin to the quiche, even real men will eat it. My mother says this is called “country” salmon pie because it uses canned salmon, which is the only kind you can catch out in the country. : Difficulty: Easy. : Time: 20 minutes to prepare, 1 1/4 – 1 1/2 hours to bake and set. : Precision: Measure the ingredients. : Moira Mallison : Organization: Tektronix, Inc. Beaverton, Oregon, USA : tektronix!moiram : Yields 8 Servings
Portuguese Sweet Bread
Ingredients & Directions 3 Fresh yeast cakes 6 Eggs, room temperature 1/2 c Warm water (105 – 115 F) 1 c Sugar 1 c Milk 8 To 9 cups sifted all-purpose 1/2 c (1 stick) butter, cut into -flour -pieces 2 tb (1/4 stick) butter, melted 2 ts Salt Makes 2 loaves Crumble yeast cakes into large bowl. Stir in water. Let mixture stand until foamy, about 5 minutes. Scald milk. Add butter and salt and stir until butter melts. Cool to lukewarm. Using electric mixer, beat eggs until frothy. Add sugar and beat until creamy, about 3 minutes. Blend in milk mixture. Stir into yeast mixture. Stir in 7 cups flour 1 cup at a time; dough should be soft and pull away from sides of bowl. Turn dough out onto well-floured surface, sprinkle with 1 cup flour and knead until smooth and elastic, adding up to 1 cup more flour as necessary to prevent stickiness, about 10 minutes. Grease large bowl. Add dough, turning to coat entire surface. Cover and let rise in warm draft-free area until doubled in volume, about 2 hours. Punch dough down. Let rest 10 minutes. Grease two 9-inch round cake pans. Divide dough in half. Press each half into pan. Cover and let rise in warm draft-free area until doubled in volume, about 1 hour. Preheat oven to 350 F. Bake until loaves are golden brown and sound hollow when tapped on bottom, about 30 minutes. Brush tops immediately with melted butter. Serve warm. Yields 2 servings
Sunny Peanut-oat Cookies
Ingredients & Directions 1/2 c Peanut Butter 1 1/2 c Rolled Oats 1/2 c Honey 1/2 c Sunflower Seed;unsalted 1/4 ts Salt In a medium-sized bowl stir together peanut butter, honey, and salt until well mixed. Stir in oats and seeds. Drop by teaspoon onto ungreased cookie sheet. Bake at 350F for 10 minutes or until brown. Yields 12 servings
Apricot Nectar Cake
Ingredients & Directions 1 Box Yellow Cake Mix 4 Eggs 3/4 c Apricot Nectar 2 ts Orange Or Lemon Flavoring Mix all together. Beat 4 minutes at medium speed Bane in ungreased tube pan 40 minutes at 350 degrees. TOPPING FOR APRICOT NECTAR CAKE: 1/3 cup orange juice, 1 1/2 cups powdered sugar. Mix and pour over hot cake. Leave cake in pan till cool. Yields 1 Servings
Chocolate Zucchini Nut Quick Bread (fontish)
Ingredients & Directions 1 c Salad oil 1 c Chopped nuts 3 Eggs 2 c Sugar 1 ts Salt 3 c Flour 1/4 ts Baking powder 1 ts Cinnamon 1 ts Baking soda 1 ts Vanilla 2 oz Baking chocolate; melted 1/2 c Choc chips 2 c Grated peeled zucchini Blend chocolate into egg mixture along with zucchini and vanilla. Sift flour with salt, cinnamon, baking powder and baking soda. With a large spoon, stir into zucchini mixture, along with nuts and chips. Mix thoroughly. Spoon into 2 well-greased 9″ x 5″ pans. Bake at 350F for 1 hr. MY NOTE: Excellent Quickbread. Very Moist and sweet. This recipe comes out of Country Cook’n, compiled by the St Rose Parishioners Fredonia, Wis and St Mary’s Parishioners of Little Kohler, Wis. This one is the recipe of Mary Niedermeyer. Yields 2 servings
