1 1/2 c Finely Chopped Nuts
2 tb Sugar
3 tb Margarine, Melted
32 oz Cream Cheese, Softened
1 c Sugar
3 tb Unbleached All-purpose Flour
4 ea Large Eggs
1 c Sour Cream
1 tb Instant Coffee Granules
1/4 ts Cinnamon
1/4 c Boiling water
Combine nuts, sugar, and margarine; press onto bottom of 9-inch spring-
form cake pan.
Bake at 325 degrees F., 10 minutes.
Combine cream cheese, sugar, and flour, mixing at medium speed on
electric mixer until well blended.
Add eggs, one at a time, mixing well after each addition.
Blend in sour cream. Dissolve coffee granules and cinnamon in water.
Cool; gradually add to cream cheese mixture, mixing until well blended.
Pour over crust.
Bake at 450 degrees F., 10 minutes.
Reduce oven temperature to 250 degrees F.; continue baking 1 hour.
Loosen cake from rim of pan; cool before removing rim of pan. Chill.
Garnish with whipped cream and whole coffee beans if desired.
Friday, July 16, 2010
Sunday, June 20, 2010
VANILLA BUTTERNUT CAKE
3 c. sugar
2 sticks margarine
1/2 c. Crisco
6 eggs
3 c. flour
1/2 tsp. salt
1 c. milk
4 tsp. butternut vanilla flavoring Nuts
Cream together sugar, margarine and Crisco until very smooth.
Add eggs, one at a time, beating until smooth after each.
Next add flour with 1/2 teaspoon salt
alternating with 1 cup of milk, ending with flour.
Fold in flavoring and nuts by hand.
Pour into greased tube pan.
Put in cold oven and set temperature at 325 degrees.
Bake 1 hour and 45 minutes.
Do not open oven door during baking.
Remove from pan immediately.
2 sticks margarine
1/2 c. Crisco
6 eggs
3 c. flour
1/2 tsp. salt
1 c. milk
4 tsp. butternut vanilla flavoring Nuts
Cream together sugar, margarine and Crisco until very smooth.
Add eggs, one at a time, beating until smooth after each.
Next add flour with 1/2 teaspoon salt
alternating with 1 cup of milk, ending with flour.
Fold in flavoring and nuts by hand.
Pour into greased tube pan.
Put in cold oven and set temperature at 325 degrees.
Bake 1 hour and 45 minutes.
Do not open oven door during baking.
Remove from pan immediately.
Chocolate Chip Cheesecake Supreme
1 c Chocolate Wafer Crumbs
3 tb Margarine, Melted
24 oz Cream Cheese, Softened
3/4 c Sugar
1/4 c Unbleached All-Purpose Flour
3 ea Large Eggs
1/2 c Sour Cream
1 ts Vanilla
1 c Mini Semi-sweet Chips
Combine crumbs and magarine; press onto bottom of 9-inch springform pan.
Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and flour, mixing at
medium speed on electric mixer until well blended.
Add eggs, one at a time, mixing well after each addition.
Blend in sour cream and vanilla.
Stir in chocolate chips and pour into crust.
Bake at 350 degrees F., 55 minutes. Loosen cake from rim of pan;
cool before removing rim of pan.
Chill.
Garnish with whipped cream and fresh mint
leaves, if desired.
3 tb Margarine, Melted
24 oz Cream Cheese, Softened
3/4 c Sugar
1/4 c Unbleached All-Purpose Flour
3 ea Large Eggs
1/2 c Sour Cream
1 ts Vanilla
1 c Mini Semi-sweet Chips
Combine crumbs and magarine; press onto bottom of 9-inch springform pan.
Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and flour, mixing at
medium speed on electric mixer until well blended.
Add eggs, one at a time, mixing well after each addition.
Blend in sour cream and vanilla.
Stir in chocolate chips and pour into crust.
Bake at 350 degrees F., 55 minutes. Loosen cake from rim of pan;
cool before removing rim of pan.
Chill.
Garnish with whipped cream and fresh mint
leaves, if desired.
Friday, June 11, 2010
Arizona Sunset Cheesecake PART #2
Cranberry Glaze Filling:
Mix the sugar and cornstarch together in a small saucepan.
Stir in the cranberry sauce.
Cook over medium heat, stirring constantly, until thick.
Stir in the lemon zest and lemon juice.
Set aside to cool slightly.
White Chocolate Filling:
Reset the oven to 350 degrees F. Boil the orange juice
and piece of orange peel in a heavy medium saucepan until
the juice is reduced to 3 Tbsp - about 12 minutes.
Remove and discard the strip of orange peel and set aside
the reduced orange juice.
Using an electric mixer, beat the cream cheese, sugar, grated
orange zest, Crantasia, and reduced orange juice until smooth.
Beat in the melted white chocolate and then the eggs, one at a
time, beating just until combined.
Pour the cranberry glaze filling into the prepared crust,
spreading evenly.
Pour the white chocolate filling over the cranberry layer and
bake about 50 minutes (the top will be dry and the sides puffed
slightly - the center will not be set).
Move cheesecake to a wire rack and cool completely to room temperature.
Chill in the refrigerator overnight.
Candied Oranges Topping:
Cover a wire rack with waxed paper. Set aside.
Combine the water and sugar in a heavy shallow wide skillet.
Stir over medium heat until the sugar dissolves.
Simmer 5 minutes longer.
Add the orange slices 1 at a time
and adjust the heat so that the syrup bubbles only around the
edges of the pan.
Cook the oranges for one hour.
Turn over the top layer of oranges and cook until the oranges
are translucent and the orange peels tender,
about another one hour longer.
Lift and drain each orange slice out of the syrup, and arrange
the slices in a single layer on the prepared rack.
Let dry 1 hour.
Boil the orange-sugar syrup until thick, about 6 minutes.
Loosen and remove the sides of the springform pan.
Set the cheesecake on a serving dish.
Overlap the candied orange slices around the top of the
cheesecake.
Reheat the orange syrup, if necessary, and brush over the orange
slices.
Drizzle any remainder over each serving. Garnish: whipped cream.
NOTE: You may substitute grapefruits for the oranges in the Candied
Oranges Topping if you prefer.
Mix the sugar and cornstarch together in a small saucepan.
Stir in the cranberry sauce.
Cook over medium heat, stirring constantly, until thick.
Stir in the lemon zest and lemon juice.
Set aside to cool slightly.
White Chocolate Filling:
Reset the oven to 350 degrees F. Boil the orange juice
and piece of orange peel in a heavy medium saucepan until
the juice is reduced to 3 Tbsp - about 12 minutes.
Remove and discard the strip of orange peel and set aside
the reduced orange juice.
Using an electric mixer, beat the cream cheese, sugar, grated
orange zest, Crantasia, and reduced orange juice until smooth.
Beat in the melted white chocolate and then the eggs, one at a
time, beating just until combined.
Pour the cranberry glaze filling into the prepared crust,
spreading evenly.
Pour the white chocolate filling over the cranberry layer and
bake about 50 minutes (the top will be dry and the sides puffed
slightly - the center will not be set).
Move cheesecake to a wire rack and cool completely to room temperature.
Chill in the refrigerator overnight.
Candied Oranges Topping:
Cover a wire rack with waxed paper. Set aside.
Combine the water and sugar in a heavy shallow wide skillet.
Stir over medium heat until the sugar dissolves.
Simmer 5 minutes longer.
Add the orange slices 1 at a time
and adjust the heat so that the syrup bubbles only around the
edges of the pan.
Cook the oranges for one hour.
Turn over the top layer of oranges and cook until the oranges
are translucent and the orange peels tender,
about another one hour longer.
Lift and drain each orange slice out of the syrup, and arrange
the slices in a single layer on the prepared rack.
Let dry 1 hour.
Boil the orange-sugar syrup until thick, about 6 minutes.
Loosen and remove the sides of the springform pan.
Set the cheesecake on a serving dish.
Overlap the candied orange slices around the top of the
cheesecake.
Reheat the orange syrup, if necessary, and brush over the orange
slices.
Drizzle any remainder over each serving. Garnish: whipped cream.
NOTE: You may substitute grapefruits for the oranges in the Candied
Oranges Topping if you prefer.
Monday, May 17, 2010
Arizona Sunset Cheesecake PART #1
Shortbread Crust
1 1/2 c Flour
1/2 c Finely ground pecans
1/3 c Sugar
1 lg Egg, separated
1/2 c Butter, softened
Cranberry Glaze Filling
1 cn Whole berry cranberry- sauce OR 2 cups cranberry
orange relish
2 tb Sugar
1 tb Cornstarch
1 tb Grated lemon zest
1 tb Lemon juice
White Chocolate Filling
1 1/2 c Fresh orange juice
1-3 Inch x 1 inch piece- of orange peel (orange part only)
4 8 oz pkgs cream cheese
2/3 c Sugar
1 tb Grated orange zest
2 tb Cranberry Liqueur (such- as Crantasia Schnapps)
8 oz White chocolate, melted
4 Eggs
Candied Orange Topping
4 c Water
2 c Sugar
3 Seedless oranges (unpeeled)- cut into paper-thin slices
Garnish Whipped Cream
Shortbread Crust:
Preheat the oven to 400 degrees F. Working on a large flat
surface, such as a pastry board,
place flour, pecans, and sugar in the center of the
surface and mix together.
Form a small depression or well in the center of the mound.
Add the egg yolk and the softened butter to the well, then blend
these with the dry mixture.
Mix the ingredients thoroughly using your hands -- there is no
substitute for warm hands.
Shape the dough into a ball and wrap in plastic wrap.
Chill for at least 10 minutes.
Roll out the dough to a thickness of about 1/4-inch.
You should have a circle of about 11 inches in diameter.
For best results, roll out your dough between 2 sheets of waxed
paper,
then peel away the paper and cut the crust in a 9 inch circle.
Place the circle inside a 9 inch springform pan.
Prick the crust several times with a fork to keep the crust from
puffing up during the baking.
Place the springform pan in the oven and bake for 15 to 20 minutes,
or until light brown.
Allow to cool. Using the leftover dough, line the sides of the
springform pan.
Press the dough against the sides of the pan, smoothing it so as
to have a continuous layer of crust all the way around the sides
of the pan.
Make sure that the side crust meets the bottom crust all the way
around.
Brush the reserved egg white onto the shell,
covering the bottom and sides.
This will seal the dough and keep it from becoming soggy.
Set aside until ready to use.
1 1/2 c Flour
1/2 c Finely ground pecans
1/3 c Sugar
1 lg Egg, separated
1/2 c Butter, softened
Cranberry Glaze Filling
1 cn Whole berry cranberry- sauce OR 2 cups cranberry
orange relish
2 tb Sugar
1 tb Cornstarch
1 tb Grated lemon zest
1 tb Lemon juice
White Chocolate Filling
1 1/2 c Fresh orange juice
1-3 Inch x 1 inch piece- of orange peel (orange part only)
4 8 oz pkgs cream cheese
2/3 c Sugar
1 tb Grated orange zest
2 tb Cranberry Liqueur (such- as Crantasia Schnapps)
8 oz White chocolate, melted
4 Eggs
Candied Orange Topping
4 c Water
2 c Sugar
3 Seedless oranges (unpeeled)- cut into paper-thin slices
Garnish Whipped Cream
Shortbread Crust:
Preheat the oven to 400 degrees F. Working on a large flat
surface, such as a pastry board,
place flour, pecans, and sugar in the center of the
surface and mix together.
Form a small depression or well in the center of the mound.
Add the egg yolk and the softened butter to the well, then blend
these with the dry mixture.
Mix the ingredients thoroughly using your hands -- there is no
substitute for warm hands.
Shape the dough into a ball and wrap in plastic wrap.
Chill for at least 10 minutes.
Roll out the dough to a thickness of about 1/4-inch.
You should have a circle of about 11 inches in diameter.
For best results, roll out your dough between 2 sheets of waxed
paper,
then peel away the paper and cut the crust in a 9 inch circle.
Place the circle inside a 9 inch springform pan.
Prick the crust several times with a fork to keep the crust from
puffing up during the baking.
Place the springform pan in the oven and bake for 15 to 20 minutes,
or until light brown.
Allow to cool. Using the leftover dough, line the sides of the
springform pan.
Press the dough against the sides of the pan, smoothing it so as
to have a continuous layer of crust all the way around the sides
of the pan.
Make sure that the side crust meets the bottom crust all the way
around.
Brush the reserved egg white onto the shell,
covering the bottom and sides.
This will seal the dough and keep it from becoming soggy.
Set aside until ready to use.
Tuesday, May 11, 2010
Chocolate Raspberry Cheesecake
1 1/2 c Creme-filled Cookie Crumbs *
2 tb Margarine, Melted
32 oz Cream Cheese, Softened
1 1/4 c Sugar
3 ea Large Eggs
1 c Sour Cream
1 ts Vanilla
6 oz Semi-sweet Chocolate Chips**
1/3 c Strained Raspberry Preserves
6 oz Semi-sweet Chocolate Chips
1/4 c Whipping Cream
* Cookie crumbs should come from 18 Cream Filled Cookies that have been finely
crushed.
** This 6 ozs of Chocolate chips should be melted and cooled slightly .
Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
Combine 24 ozs of cream cheese and sugar, mixing at medium speed on electric
mixer until well blended.
Add eggs, one at a time, beating well after each addition.
Blend in sour cream and vanilla; pour over crust.
Combine remaining 8 ozs cream cheese and melted chocolate, mixing at
medium speed on eletric mixer until well blended.
Add Red Raspberry preserves; mix well.
Drop rounded measuring tablespoonsfuls of chocolate cream cheese batter
over plain cream cheese batter, do not swirl.
Bake at 325 degrees F., 1 hour and 25 minutes. Loosen cake from rim of
pan; cool before removing rim of pan. Melt chocolate pieces and whipping cream
over low heat stirring until smooth.
Spread over cheescake. Chill.
Garnish with additonal whipping cream, whipped, raspberries and fresh mint
leaves, if desired.
2 tb Margarine, Melted
32 oz Cream Cheese, Softened
1 1/4 c Sugar
3 ea Large Eggs
1 c Sour Cream
1 ts Vanilla
6 oz Semi-sweet Chocolate Chips**
1/3 c Strained Raspberry Preserves
6 oz Semi-sweet Chocolate Chips
1/4 c Whipping Cream
* Cookie crumbs should come from 18 Cream Filled Cookies that have been finely
crushed.
** This 6 ozs of Chocolate chips should be melted and cooled slightly .
Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
Combine 24 ozs of cream cheese and sugar, mixing at medium speed on electric
mixer until well blended.
Add eggs, one at a time, beating well after each addition.
Blend in sour cream and vanilla; pour over crust.
Combine remaining 8 ozs cream cheese and melted chocolate, mixing at
medium speed on eletric mixer until well blended.
Add Red Raspberry preserves; mix well.
Drop rounded measuring tablespoonsfuls of chocolate cream cheese batter
over plain cream cheese batter, do not swirl.
Bake at 325 degrees F., 1 hour and 25 minutes. Loosen cake from rim of
pan; cool before removing rim of pan. Melt chocolate pieces and whipping cream
over low heat stirring until smooth.
Spread over cheescake. Chill.
Garnish with additonal whipping cream, whipped, raspberries and fresh mint
leaves, if desired.
Sunday, May 9, 2010
Chocolate Velvet Cheesecake
1 c Vanilla Wafer Crumbs
1/2 c Chopped Pecans
3 tb Granulated Sugar
1/4 c Margarine, Melted
16 oz Cream Cheese, Softened
1/2 c Brown Sugar, Packed
2 ea Large Eggs
6 oz Semi-sweet Chips, Melted
3 tb Almond Flavored Liqueur
2 c Sour Cream
2 tb Granulated Sugar
Combine crumbs, pecans, granulated sugar and margarine; press
onto bottom of 9-inch springform pan.
Bake at 325 degrees F., 10 minutes.
Combine cream sheese and brown sugar, mixing at medium speed
on electric mixer until well blended.
Add eggs, one at a time, mixing well after each addition. Blend
in chocolate and liqueur; pour over crust.
Bake at 325 degrees F., 35 minutes. Increase oven temperature to
425 degrees F.
Combine sour cream and granulated sugar; carefully spread over
cheesecake.
Bake at 425 degrees F. 10 minutes.
Loosen cake from rim of pan; cool before removing rim of pan.
Chill.
1/2 c Chopped Pecans
3 tb Granulated Sugar
1/4 c Margarine, Melted
16 oz Cream Cheese, Softened
1/2 c Brown Sugar, Packed
2 ea Large Eggs
6 oz Semi-sweet Chips, Melted
3 tb Almond Flavored Liqueur
2 c Sour Cream
2 tb Granulated Sugar
Combine crumbs, pecans, granulated sugar and margarine; press
onto bottom of 9-inch springform pan.
Bake at 325 degrees F., 10 minutes.
Combine cream sheese and brown sugar, mixing at medium speed
on electric mixer until well blended.
Add eggs, one at a time, mixing well after each addition. Blend
in chocolate and liqueur; pour over crust.
Bake at 325 degrees F., 35 minutes. Increase oven temperature to
425 degrees F.
Combine sour cream and granulated sugar; carefully spread over
cheesecake.
Bake at 425 degrees F. 10 minutes.
Loosen cake from rim of pan; cool before removing rim of pan.
Chill.
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