italian cheesecake

Italian Cheesecake

4 large eggs, separated
2/3 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon orange rind
4 cups (2 pounds) ricotta cheese
1/3 cup unbleached white flour
1/4 teaspoon almond extract
1/2 teaspoon lemon rind

Preheat oven to 375 degrees F. Butter a 10-inch springform pan. Dust with flour.

Beat egg whites until stiff. In separate bowl, beat together cheese, egg yolks, sugar and flour approximately 3 minutes. Stir in vanilla and almond extracts and orange and lemon rinds. Gently fold in beaten egg whites. Pour into a prepared pan; bake 50 minutes. Turn off oven, open door and leave cake in oven for 15 minutes. Cool completely before serving.

This cake is delicious enough to be served on its own, but if you must, fresh strawberries or blueberries may be served on top.

The whole history of civilization is strewn with creeds and institutions which were invaluable at first, and deadly afterwards. — Walter Bagehot

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lemon fruitcake

Lemon Fruitcake

1 pound butter
1 box brown sugar
6 eggs
4 cups all-purpose flour
2 ounces lemon extract
1/2 pound candied cherries
1/2 pound candied pineapple
1 quart pecans

Cream butter, sugar and eggs. Add flour alternately with lemon extract. Add fruit and nuts. Cover and let stand overnight in refrigerator. Bake at 275 degrees F to 300 degrees F until done. Let stand 2 days before eating.

So I can live either without you or with you. — Ovid

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black forest ice cream cake

Black Forest Ice Cream Cake

1 quart vanilla or burgundy cherry ice cream, softened
1 3/4 cups unsifted all-purpose flour
2 cups granulated sugar
34 cup Hersheys? cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong black coffee
1 cup buttermilk or sour milk*
1/2 cup vegetable oil
1 teaspoon vanilla extract
3 cups whipped cream
1 cup cherry pie filling

Firmly pack ice cream into a foil-lined 9-inch round cake pan. Cover; freeze about 2 hours.

Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans.

Combine sugar, cocoa, baking soda, baking powder and salt in large mixer bowl. Add eggs, coffee, buttermilk, oil and vanilla extract. Beat on medium speed for 2 minutes (batter will be thin). Pour batter into prepared cake pans. Bake for 30 to 35 minutes or until cake tester comes out clean. Cool for 10 minutes; remove from pans and cool completely.

Place 1 cake layer upside down on serving plate; top with ice cream unmolded from cake pan. Place second layer cake, top side up over ice cream layer. Gently spread whipped cream on top and sides of cake. With a decorators tube or spoon, make a border of whipped cream around edge of top layer of cake. Fill center with cherry pie filling. Cover and freeze at least 1 hour before serving.

* To sour milk, use 1 tablespoon vinegar plus milk to equal 1 cup.

Despise not any man, and do not spurn anything for there is no man who has not his hour, nor is there anything that has not its place. — Ben Azai

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anise biscotti

Anise Biscotti

2 cups all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon anise seeds crushed
2 extra large eggs
1 tablespoon lemon juice
1/4 teaspoon anise extract

Preheat oven to 350 degrees F. Lightly grease a cookie sheet.

Combine flour, sugar, anise seeds, baking powder, baking soda and salt. Whisk together eggs, lemon juice and anise extract and add to dry ingredients. Mix well. Divide dough in half. Shape each portion into a 10-inch log. Place logs about 4 inches apart on cookie sheet. Bake for 25 to 30 minutes until lightly browned. Cool just enough so that the logs can be handled.

Cut each log diagonally into 1/2 inch slices. Lay the slices on an ungreased cookie sheet. Bake for 10 to 15 minutes until dry and crisp.

Variations
Almond Biscotti - add 1 cup chopped almonds and 1/2 teaspoon almond flavoring instead of anise seeds and extract

Chocolate Chip - add 1 cup of chocolate chips or mini chocolate chips and 1 teaspoon vanilla extract

Mini M&M - add 1 cup of mini M&Ms and 1 teaspoon vanilla extract

Spice - use basic recipe but add 1 1/2 teaspoons cinnamon and 1 teaspoon nutmeg.

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cranberry ribbon cheesecake

Cranberry Ribbon Cheesecake

Crust
6 tablespoons butter or margarine
1 1/2 cups finely crushed vanilla wafers (about 33)

Sauce
1 cup granulated sugar
2 tablespoons cornstarch
1 1/2 cups cranberries
1 cup orange juice

Filling
1 cup cottage cheese
16 ounces cream cheese, softened
1 cup granulated sugar
2 tablespoons all-purpose flour
2 teaspoons vanilla extract
3 eggs
2 teaspoons orange zest
1 (8 ounce) container vanilla yogurt

For crust, in a small saucepan melt butter or margarine. Stir in crushed vanilla wafers. Spread mixture evenly into a 9-inch springform pan. Press onto bottom and 1 inch up sides of the pan to form a firm, even crust. Set pan aside.

For sauce, in a medium saucepan stir together 1 cup sugar and the cornstarch. Stir in cranberries and orange juice. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove 3/4 cup of the sauce; cool slightly. Meanwhile, cover and chill remaining sauce in the refrigerator until serving time.

Place the 3/4 cup sauce in a blender container or food processor bowl. Cover and blend or process until smooth. Set the pur?ed sauce aside. Wash the blender container or food processor bowl.

For filling, place cottage cheese in the blender container or food processor bowl. Cover and blend or process until smooth. Transfer cottage cheese to a large mixing bowl. Add cream cheese, 1 cup sugar, flour and vanilla extract. Beat with an electric mixer on medium to high speed until combined. Add eggs all at once. Beat on low speed just until combined. Stir in orange peel.

Pour half of the filling into the crust-lined springform pan. Drizzle pur?ed sauce over the filling in the pan. Carefully top with the remaining filling, covering sauce as much as possible. Then place on a shallow baking pan on the oven rack. Bake at 375 degrees F for 45 to 50 minutes or until center appears nearly set when shaken.

Remove springform pan from baking pan. Cool cheesecake in springform pan on a wire rack for 15 minutes. Loosen crust from sides of the pan and cool for 30 minutes more. Remove sides of the springform pan. Cool completely, then chill in the refrigerator for at least 4 hours before serving.

Jut before serving, spread cheesecake with vanilla yogurt. Top with some of the chilled cranberry sauce. Pass remaining sauce.

Makes 12 to 16 servings.

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kahlua ice cream pie

Kahlua Ice Cream Pie

1 (8 1/2 ounce) package chocolate wafers,
    finely crushed (about 40 wafers)
3 tablespoons granulated sugar
5 tablespoons butter, melted
8 ounces cream cheese, softened
1/4 cup dark rum
1 quart coffee ice cream, softened
1 cup heavy cream
2 tablespoons granulated sugar
1 to 2 tablespoons Kahl?a
Chocolate Scrolls

In a small bowl, combine chocolate crumbs, sugar and butter, Press into a 9-inch round cake pan and chill.

In a large bowl, beat cream cheese with rum until light and fluffy. Fold in ice cream. Pour into crust and freeze at least 4 hours.

In a chilled bowl, whip cream, sugar and Kahl?a until stiff peaks form. Swirl onto top of pie. Garnish with Chocolate Scrolls. Freeze at least two hours.

Let stand at room temperature about 5 minutes before serving.

Chocolate Scrolls
Allow squares of semisweet chocolate to warm slightly. Using a vegetable peeler, peel scrolls from chocolate onto a plate. Refrigerate until firm.

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Praline Cookies

Praline Cookies

1 2/3 cups all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1/2 cup butter
1 1/2 cups brown sugar, packed
1 egg
1 1/2 teaspoons vanilla extract
1 1/2 cups pecans

Sift flour with salt and baking powder; set aside.

Cream butter; add sugar, egg, vanilla extract and dry ingredients. Mix well. Drop by teaspoonsful onto ungreased baking sheet. Bake at 350 degrees F for 12 minutes. Cool. Break nuts into pieces and place on top of cookies. Spoon frosting over top.

Frosting
1 1/2 cups brown sugar, packed
3/4 cup whipping cream
1 1/2 cups confectioners sugar

Combine brown sugar and cream in a small saucepan. Bring to a boil, stirring constantly. Boil 2 minutes. Remove from heat and add confectioners sugar. Beat until smooth. If frosting thickens, thin with a little cream.

Houston has its largest crowd of the night here this evening. — Jerry Coleman

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sara lee original cream cheesecake

Sara Lee Original Cream Cheesecake

Crust
1/2 cup fine graham cracker crumbs
1/4 cup granulated sugar
1/2 cup butter, softened

Preheat the oven to 375 degrees F.

Combine graham cracker crumbs, sugar and butter and mix well. Press the mixture firmly into an ungreased 9-inch pie plate. Press flat onto bottom only. Bake for 8 minutes or until the edges are slightly brown. Reduce the oven temperature to 350 degrees F for the filling.

Filling
16 ounces cream cheese
1 cup sour cream
2 tablespoons cornstarch
1 cup granulated sugar
2 tablespoons butter, softened
1 teaspoon vanilla extract

Combine cream cheese, sour cream, cornstarch and sugar in the bowl of a mixer. Mix until the sugar has dissolved. Add the butter and vanilla extract and blend until smooth, being careful not to over-mix or the filling will become too fluffy and will crack when cooling. Pour the filling over the crust. Bake at 350 degrees F for 30 to 35 minutes, or until a knife inserted 1 inch from the edge comes out clean. Cool for 1 hour.

Topping
3/4 cup sour cream
1/4 cup confectioners sugar

Mix the sour cream and confectioners sugar. Spread the mixture over the top of the cooled cheesecake. Chill or freeze until ready to eat.

Everybody believes in something and everybody, by virtue of the fact that they believe in something, use that something to support their own existence. — Frank Zappa

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chocolate malt shoppe pie

Chocolate Malt Shoppe Pie

1 1/2 cups chocolate cookie crumbs
1/4 cup butter, melted
1 pint vanilla ice cream, softened
1/2 cup crushed malted milk balls
2 tablespoons milk, divided
3 tablespoons instant chocolate malted milk powder
3 tablespoons Marshmallow Cr?me
1 cup whipping cream
Additional whipped cream and malted
    milk balls, to garnish

Combine cookie crumbs and butter. Press into a 10-inch pie pan. Freeze.

In a mixing bowl, blend ice cream, crushed malted milk balls and 1 tablespoon of the milk. Spoon into crust. Freeze for 1 hour.

Meanwhile, in a mixing bowl, blend malted milk powder, Marshmallow Cr?me and remaining milk. Stir in whipping cream, and whip until soft peaks form. Spread over ice cream layer. Freeze several hours or overnight.

Before serving, garnish with additional whipped cream and malted milk balls.

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chocolate praline torte

Chocolate Praline Torte

1 cup packed brown sugar
1/2 cup butter (NO MARGARINE)
1/4 cup whipping cream
3/4 cup coarsely chopped pecans
1 (18.25 ounce) box devils food cake mix

Topping
1 3/4 cup whipping cream
1/4 cup confectioners sugar
1/4 teaspoon vanilla extract
Chocolate curls (optional)

Preheat oven to 325 degrees F.

In a saucepan, combine brown sugar, butter and cream. Stir over low heat until butter is melted. Pour into two greased 9-inch round cake pans. Sprinkle with pecans; set aside.

Prepare cake mix according to package directions. Carefully pour batter over pecans. Bake for 35 to 45 minutes or until a wooden pick comes out clean. Cool in pans for 10 minutes; invert onto wire racks to cool completely.

For topping, beat cream in a mixing bowl until soft peaks form. Add sugar and vanilla extract; beat until stiff. Place one cake layer, pecan side up, on a serving plate. Spread with half of the topping. Top with second cake layer and remaining topping. Garnish with chocolate curls if desired. Store in the refrigerator.

Yields 8 to 10 servings.

The leadership instinct you are born with is the backbone. You develop the funny bone and the wishbone that go with it. — Elaine Agather

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