Chocolate Velvet CheesecakeIngredients:
1 cup Vanilla Wafer Crumbs
1/2 cup Chopped Pecans
3 Tablespoons Granulated Sugar
1/4 cup Margarine, melted
16 ounces Cream Cheese, softened
1/2 cup Brown Sugar, packed
2 Large Eggs
6 ounces Semi-sweet Chips, melted
3 Tablespoons Almond Flavored Liqueur
2 cups Sour Cream
2 Tablespoons Granulate Sugar
Preparation:
Preheat oven to 325 F. degrees.
Combine the first 4 ingredients;
press onto bottom of a 9-inch
springform pan. Bake for 10 minutes.
Combine
the cream cheese and brown sugar, mixing with an
electric mixer on medium speed 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 F. for 35 minutes.
Remove the cheesecake from oven, increase your
oven temperature
to 425 F.
Combine sour cream and
granulated sugar, very carefully spread over cheesecake.
Bake at 425 F. for 10 minutes.
Loosen cake from
rim of pan. ***Cool before removing the rim of pan.***
Then chill.
Substitution:
2 Tablespoons of milk and 1/4 teaspoon of Almond
extract for
Almond Flavored Liqueur.
Cappuccino Cheesecake
Crust Ingredients:
1 1/2 Cups Nuts -- finely chopped
2 Tbsp. Sugar
3 Tbsp. Butter -- melted
Filling Ingredients:
16 Ounces Cream Cheese -- softened
1 Cup Sugar
3 Tbsp. Flour
4 Eggs
1 Cup Sour Cream
1 Tbsp. Instant Espresso -- or coffee
1/4 Tsp. Cinnamon
1/4 Cup Boiling Water
Preparation:
Heat oven to 325 F.
Dissolve instant coffee with cinnamon in water. Set
aside to cool.
Mix nuts, sugar, and butter and press onto bottom of a
9-inch springform
pan. Bake for 10 minutes, remove, and set aside.
Increase oven to 450 F.
Beat cream cheese, sugar and flour at medium speed
until well blended. Add
eggs one at a time, mixing well after each addition.
Blend in sour cream.
Gradually add cooled coffee mixture to cream cheese
mixture, mixing well
until blended. Pour over crust.
Bake for 10 minutes and then reduce over temperature
to 250 F. Continue
baking for 1 hour. Turn off oven and let cake cool
inside for 1 hour.
Remove and cool completely. Refrigerate at least 3
hours.
If desired, garnish with whipped cream and chocolate
covered
espresso beans.
Strawberry Torte Glace
Ingredients:
pastry for 1 crust 9-inch pie
two 8-ounce packages cream cheese or Neufchatel cheese,
softened
1/2 cup sugar, divided
1 tbsp. milk
1/4 tsp. vanilla
2 quarts fresh strawberries, hulled
1 tbsp. cornstarch
1/4 cup water
few drops red food coloring, optional
Preparation:
Preheat oven to 450 degrees. On lightly floured surface,
roll pastry to a 12-inch circle. Place in a 10-inch quiche
dish or a 9-inch pie plate. Prick bottom and sides of
pastry with a fork and bake for 9 to 11 minutes or until
golden brown.
While the pastry cools, mix the cheese, 1/4 cup sugar,
milk and vanilla with an electric mixer on medium speed
until smooth. Spread over cool pastry shell. Puree 1 cup
of the strawberries, set aside. Slice the remaining
strawberries (save a few whole strawberries for
decorating) and place over cream-cheese mixture.
Combine remaining sugar and cornstarch in saucepan.
Gradually add pureed strawberries and water. Cook over
medium heat, stirring constantly until mixture is clear
and thickened. Stir in food coloring if using. Pour hot
mixture over strawberries and cream-cheese layer.
Chill at least 8 hours or overnight. Decorate with whipped
cream and remaining strawberries.
Almond Bars
Ingredients:
1 package of White Cake Mix
1/2 cup of Butter or Margarine, softened
2 eggs
Almond Topping:
2/3 cup of Sliced Almonds
2/3 cup of Butter or Margarine
1/2 cup of Sugar
1 Tablespoon Plus 1 teaspoon of All-purpose Flour
1 Tablespoon of Milk
1 apple, cored and cut into 1/4-inch slices
3 Tbs. sliced almonds, lightly toasted
Preparation:
Heat the oven to 350 degrees.
Beat dry cake mix, butter, and eggs with an electric
mixer on low speed until dough forms or mix with a
spoon.
Press into the bottom of an ungreased jelly roll pan,
15 1/2 x 10 1/2 x 1 inch. Bake 20 to 25 minutes or
until golden brown and crust begins to pull away from
the sides of pan or until wood toothpick inserted in
center comes out clean.
Almond Topping Tip:
Cook all ingredients in a 2-quart saucepan over low
heat, stirring constantly, until sugar is dissolved and
mixture thickens slightly.
Immediately spread Topping over crust. Set oven
control to broil.
Place pan on middle rack in oven. Broil 2 to 3
minutes or until Topping is golden brown or bubbly
(watch carefully - Topping burns easily).
Cool completely, then, cut into 8 rows by 4 rows.
Crescent Pecan Gouda Pouch
Ingredients:
1 roll refrigerated crescent dough
7 oz. round Gouda cheese, wax removed
1 Tbs. Dijon mustard
1 Tbs. chopped pecans, toasted
Preparation:
Unroll the dough and pinch together the perforations. Trim
off a 1/3-inch strip of dough to form a square and reserve
for another use. Place the cheese in the center of the
square. Spread the top of the cheese with the mustard and
sprinkle with the pecans. Draw up the sides of the dough
to form a sack and pinch the dough in place. Place in a
350-degree oven for 20 minutes or until golden brown. Cool
completely and serve. |
