Recipe By :Maida Heatter
Serving Size : 14
8 ounces chocolate wafer cookies
3 ounces unsalted butter
12 ounces semisweet chocolate
24 ounces (3 8-ounce packages) cream cheese -- at room temperature
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup granulated sugar
3 eggs (graded large or extra-large)
1 cup sour cream
Adjust rack one-third up from the bottom of the oven and preheat oven
375 degrees. Separate the bottom from the sides of a 9 x 3-inch
springform pan; butter the sides only (if you butter the bottom, the
will stick to the bottom and it will be difficult to serve), and then
replace the bottom in the pan and set it aside.
Crumble the cookies coarsely and place them in a food processor or a blender to make fine crumbs (or place them in a plastic bag and pound and roll them with a rolling pin); you should have 2 cups of crumbs. Place them in a mixing bowl. Melt the butter and stir it into the crumbs until thoroughly mixed.
Pour about two-thirds of the mixture into the prepared pan.
To form a thin layer of crumbs on the side of the pan, tilt the pan to about a 45-degree angle and, with your fingertips, press a layer of the crumbs against the sides. Press from the bottom up toward the top of the pan and leave a rim of uncrumbed pan 3/4 of an inch deep around the top. Rotate the pan gradually as you press on the crumbs. Then turn the pan upright on its bottom, pour in the remaining crumbs and, with your fingertips, distribute them evenly around the bottom of the pan. Then press them firmly to make a compact layer.
Place the chocolate in the top of a small double boiler over hot water on low heat. Cover until partially melted, then uncover and stir until completely melted and smooth. Remove from the hot water and set aside to cool slightly.
In the large bowl of an electric mixer, cream the cream cheese until it is very smooth. Add the vanilla, salt, and sugar and beat well, scraping the sides with a rubber spatula, until very smooth. Add the chocolate and beat to mix. Add the eggs one at a time, scraping the bowl with the spatula and beating until thoroughly blended after each addition. Add the sour cream and beat until smooth.
Pour the filling into the crumb crust (it will not quite reach the top of the crumbs) and rotate the pan briskly first in one direction, then in the other, to smooth the top. (It might also be necessary to smooth the top a bit with a spatula.)
Bake for 1 hour. (It will still seem quite soft.)
Let stand on a rack until completely cool. Cover the top of the pan with aluminum foil and refrigerate overnight.
The cheesecake may be removed from the pan just before serving or days before. With a firm, sharp, heavy knife, cut around the sides of the crust, pressing the knife blade firmly against the pan as you cut. Then release and remove the sides of the pan. Now use a firm (not flexible) metal spatula (either a wide one, or a long narrow one): Insert the spatula gently and carefully under the crust and ease it around to release the cake completely from the bottom of the pan. The cake will be firm and strong and easy to transfer. If you are serving it within a day or two (the cake may be refrigerated a day or two before serving), place it on a large, flat dessert platter; if you are going to freeze it, place it on a large piece of plastic wrap and wrap airtight. Refrigerate or freeze. If you freeze the cake, it should thaw completely, overnight in the refrigerator, before it is unwrapped. Serve it cold.
This cake is very rich and should be served in small portions.
Makes 12 to 16 servings.
"Maida Heatter's Book of Great Chocolate Desserts" Copyright: "1978"
Per serving: 507 Calories (kcal); 36g Total Fat; (61% calories from fat); 8g Protein; 44g Carbohydrate; 120mg Cholesterol; 282mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 2 1/2 Other Carbohydrates
NOTES : Per Ms. Heatter's sidebar: All extremely rich and dense chocolate desserts taste better to me with whipped cream on the side. This is an extremely rich and dense cheesecake; I think it is better with whipped cream. And, if you wish, a few fresh strawberries, raspberries, or drained, canned black bing cherries. Per SEB: leftovers may be frozen as individual servings.
12 oz. pasta
2 tbsp. pine nuts
1 1/2 tbsp. extra-virgin olive oil
2 cloves garlic, minced
2 cups chopped tomatoes
1/4 cup chopped fresh parsley
3 tbsp. chopped fresh basil
1/2 cup small pitted black olives, halved
1/4 tsp. salt, or to taste
Freshly ground black pepper, to taste
Shaved or grated Parmesan cheese (optional)
Cook the pasta according to pkg. directions. While pasta is cooking, toast the pine nuts in a dry med.-size skillet over
med. heat until partially browned, about 2 min. Remove from skillet, set
Heat the oil in the skillet used to cook the pine nuts. Add the garlic; cook, stirring, 20 seconds. Add the tomatoes, parsley, and basil. Cook, stirring, 5 min. or until tomatoes are softened. Add the olives, salt, and drained pasta; cook until heated through. Grind pepepr over pasta, and sprinkle with Parmesan, if desired. Add toasted pine nuts and toss to combine.
1000 Vegetarian Recipes
4 cups (1 L) milk
1 cup (250 ml) uncooked grits (not the instant variety)
1/4 lb (110 g) butter
8 oz (225 g) grated cheddar cheese
Salt and freshly ground pepper to taste
2 Tbs (30 ml) grated Parmesan cheese (optional)
Cayenne pepper to taste (optional)
Bring the milk to a boil in a saucepan over moderate heat. Add the grits slowly, stirring constantly. Stir in the butter. Reduce the heat and simmer uncovered, stirring frequently, until the grits are the consistency of porridge, about 20 minutes. Remove from the heat and stir in the remaining ingredients. Serves 6 to 8.
1 cup long grain white rice
1 can ( 8 oz. ) tomato sauce
2 cans water (use tomato sauce can)
1 tsp cumin
1 tsp salt
1 half green bell pepper sliced into long strips (can use green or red or combo)
1 half medium onion sliced into long strips.
1 avocado, sliced into strips
Saute the rice in a little olive oil until coated and no longer clear over medium high heat, stirring so it doesn't scorch. Reduce heat to medium, add tomato sauce, water, cumin and salt, and stir to combine. Lay the onion and pepper on top of the water (they will look like they are submerged but will lay flat on the cooked rice. Cover and simmer for about 15 minutes. Top with sliced avocado and serve. Provecho!
Argentine Cottage Pie
750gr Minced beef (2lbs approx) I use chicken
3 medium onions, chopped
1/2tsp sweet paprika dissolved in a little warm water
4 hard boiled eggs
100gr pitted olives
Salt and Pepper
1 kilo potatoes (2 1/4 lbs)
Pinch or 2 of sugar
Brown the onions and meat in a little oil, breaking up any lumps which form. Remove from the heat and add the paprika, salt (be careful not to add too much as there are olives in the recipe), pepper and a good pinch or two of oregano. Stir in the olives. Tip into an ovenproof dish and smooth. Slice the hard boiled eggs and spread over the top. Meanwhile boil the potatoes and then mash them. You can add an egg or two to the mash but it sends the dish into cholesterol overload! Spread the potato over the top of the dish and sprinkle a little sugar over and cook in the oven until the pie is hot right through and the topping brown.
You can change the oregano for cumin if you like and if you are keen on the difference between savoury and sweet you can use sweet potatoes for the topping.
For the cake:
4 oz (4 squares, 100 g) semi-sweet chocolate
2 Tbs (30 ml) rum or coffee
1/4 lb (100 g) butter at room temperature
2/3 cup (160 ml) plus 1 Tbs (15 ml) sugar
3 egg, separated
1/3 cup (80 ml) finely ground almonds
1/4 tsp (1 ml) almond extract
1/2 cup (125 ml) cake flour, measured then sifted
For the icing:
2 oz (2 squares, 50 g) semi-sweet chocolate
2 Tbs (30 ml) rum or coffee
6 Tbs (90 ml) butter at room temperature
Whole almonds for garnish
Melt the chocolate and rum or coffee in a pot set over simmering water, stirring to combine. Cream the butter and 2/3 cup (160 ml) sugar together until pale yellow and fluffy. Beat in the egg yolks. In a separate bowl beat the egg whites and 1 tablespoon (15 ml) sugar until stiff. Combine the chocolate mixture, butter mixture, ground almonds, almond extract, and blend thoroughly. Fold 1/4 of the egg whites into the chocolate mixture, followed by 1/4 of the sifted flour. Repeat until all the egg whites and flour have been incorporated. Pour the batter into a greased and floured 8-inch (20 cm) round cake pan, pushing the batter to the edges of the pan with a spatula. Bake in the center of a preheated 350F (180C) oven for about 25 minutes. When done, the cake will have puffed up, the outer edges of the cake should be firm, and the center should move slightly when the pan is shaken. A toothpick inserted in the outer portion should come out clean, and slightly oily when inserted in the center. Allow the cake to cool in the pan for 10 minutes. Run the blade of a knife around the inside of the pan and invert the cake onto a cooling rack. Allow to cool completely before icing.
To prepare the icing, melt the chocolate and rum or coffee in a pot set over simmering water, stirring to combine. Remove from the heat and beat in the butter 1 tablespoon (15 ml) at a time. Place the pot in a large bowl filled with ice water and continue beating until the mixture has cooled to spreading consistency. Spread the icing over the cake with a knife or spatula and decorate with whole almonds. Makes 1 cake to serve 6 to 8.
Bon appetit from the Chef and staff at World Wide Recipes
** Cream Cheese Icing
8 ounces cream cheese
1 teaspoon vanilla
1 box confectioners sugar
1 stick butter
Mix ingredients well. Grease tube or Bundt pan and bake 1 hour and 15 minutes at 350 degrees. Cool completely and frost.
Let cheese and butter soften and mix with sugar and vanilla and spread on cake.
YIELD: 1 Cake
* When a cake recipe calls for flouring the baking pan, use a bit of the dry cake mix instead, no flour mess on the outside of the cake.
* For perfect shaped cakes or jelly rolls, first grease the pan, then line it with greased waxed paper. After baking, invert pan and peel off the waxed paper. No more broken corners or edges! Great for fudges and bars!
* When frosting cakes, always anchor the bottom cake layer to the serving plate or lazy Susan with a dab of frosting. That way, the cake won't slide about as you frost. This also helps keep a cake from sliding on its plate during transit. The frosting will hold the cake in place deliciously and your dessert will arrive in perfect shape.
* To prevent icing from running off your cake, try dusting the surface lightly with cornstarch before icing.
* When filling and frosting a cake, place first layer(s) with bottom side up; place last layer with the top side up.
* For best results in cake baking, let eggs, butter and milk reach room temperature before mixing.
* To prevent nuts and fruits from sinking to the bottom of a cake during baking, warm them a bit in the oven and toss them with flour. Shake off excess flour before mixing them into the batter.
12 large green tomatoes, quartered
6 green peppers, quartered
2 sweet red peppers, quartered
3 large onions, quartered
2 tsp. pickling salt
4 c. sugar
3 c. cider vinegar (5 percent acidity)
2 tsp. ground turmeric
1 (6 oz.) jar prepared mustard
Position blade in food processor bowl; add vegetables, a few at a time.
Process until ground. A food grinder can be used also with medium
setting. Transfer to a large non-aluminum bowl; sprinkle with pickling
salt and let stand 3-4 hours. Drain. Combine sugar, vinegar and turmeric
in a large Dutch oven; cook over medium heat, stirring constantly, until
sugar dissolves. Add vegetables and bring to a boil. Stir in mustard and
cook, stirring constantly, until thickened. Pack hot mixture into hot
jars, filling to 1/2 inch from top. Remove air bubbles; wipe jar rims.
Cover at once with metal lids and screw on bands. Process in boiling
water bath for 15 minutes. Makes 7 (12 ounce) jars.
from Southern Living June 1993
2 qts. water
2 tbsp. salt
6 lbs. apples, cored, peeled and sliced
2 qts. sweet cider
3 1/2 to 4 cups sugar
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. allspice
Combine water and salt. Add apples. Drain well but do not rinse slices.
Grind through finest blade of food grinder. Measure pulp and juice (should be 2 qts.).
Combine with cider. Place in a large enamel pan. Center pan in 350* oven. Let mixture simmer until cooked down about half and is thick nad mushy (about 3 to 3 1/2 hrs.). Stir thoroughly every half hr.
Put mixture through seive or food mill; should yield 2 1/4-2 1/2 qts.
Combine sugar and spices; add to sauce and return to oven. Continue simmering about 1 1/2 hrs. or until thick, stirring every half hr. To test, pour small amount onto cold plate. If no liquid oozes around edge, apple butter is cooked.
Pour into hot, sterilized jars and seal at once.
Farm Journal's Country Cookbook 1959 Edition
4 cups (1 L) peeled, pitted, and sliced fresh peaches
1 cup (250 ml) sugar
1/4 cup (60 ml) water
3 Tbs (45 ml) cornstarch (cornflour)
A 9-inch (23 cm) Graham cracker or baked pastry pie shell
For the topping:
1 cup (250 ml) sour cream
1 Tbs (15 ml) sugar
1 tsp (5 ml) vanilla extract
A generous grating of fresh nutmeg
Combine half the peaches with the sugar, water, and cornstarch in a saucepan and bring to a boil over moderate heat. Simmer until the mixture has thickened and the peaches are tender, about 20 minutes. Mash the peaches with a wooden spoon to form a coarse puree. Place the remaining peaches in the pie shell and pour the pureed peach mixture over them. Combine the sour cream, sugar, and vanilla, stirring to mix thoroughly. Pour over the peaches, top with the nutmeg, and bake in a preheated 350F (180C) oven for 10 minutes. Allow to cool to room temperature and refrigerate until chilled, at least 2 hours. Serves 6 to 8.
Recipe By : RisaG
Serving Size : 8
3/4 cup lukewarm water
2 cups bread flour
1 tsp sea salt
1 tbsp sugar
1 tsp breadmachine yeast
1/3 cup olive oil
2 tbsp parmesan cheese -- grated
2 cloves garlic -- minced
1/8 tsp cayenne pepper
For dough: Set machine for dough cycle. Add ingredients to pan according to manufacturer directions. Press start. When done, remove dough and place in a greased bowl. Let rise for 1/2 hour. When risen, remove and cut into 8 long strips. Roll the strips up and place in a greased sticky bun pan or something similar.
Mix topping ingredients together in a small bowl. Let stand for 10 minutes to infuse then spread on top of rolls.
Preheat oven to 400¡F. Bake for 6 minutes. Then brush more topping on and finish baking - about another 6-9 minutes, until golden brown and soft.
BASIL PARMESAN CHEESE SPREAD
1 cup chopped fresh spinach
1 cup chopped fresh basil
1 teaspoon minced garlic
1/4 cup olive oil
1 cup freshly grated Parmesan cheese
salt and pepper to taste
1 (8 ounce) package cream cheese, softened
1 (4 ounce) package feta cheese, crumbled
2 tablespoons sun-dried tomato paste
Blend the spinach, basil and garlic in a food processor. Gradually mix in the olive oil and Parmesan cheese. Process until smooth. Salt and pepper to taste. Blend cream cheese and feta cheese in a medium bowl. Line a separate medium bowl with plastic wrap. Spread 1/2 the cream cheese mixture in the bowl. Top with sun-dried tomato paste and the spinach mixture. Cover with remaining cream cheese mixture. Pat together, cover and chill in the refrigerator at least 1 hour before serving. Flip out of the plastic lined bowl onto a medium serving dish to serve.
YIELD: 10-12 Servings
Zesty Rice and Beans
Makes 6 servings
1 tbsp. butter or margarine
2 cloves garlic, minced
1 can (14 1/2 oz.) chicken broth
1 cup uncooked white rice
1 can (15 oz.) black beans, drained and rinsed
1/2 cup cherry tomatoes, quartered
2 scallions, chopped
2 tbsp. lime juice
1 tbsp. chopped fresh cilantro
2 tsp. grated lime zest
In pot melt butter over med.-high heat. Add garlic; cook 1 min. Add enough water to broth to make 2 cups. Add to pot. Stir in rice. Reduce heat to low; simmer, covered, until liquid is absorbes, about 20 min. Remove from heat. Stir in black beans, tomatoes, scallions, lime juice, cilantro and zest. Cover; let stand 5 min. or until heated through.
1 1/2 - 2 pounds spaghetti or pasta of your choice
2 tablespoons olive oil
1 1/2 pounds large button mushrooms, quartered
2 cups yellow onions, chopped
8 cloves garlic, minced
3/4 pound lean ground turkey
1 tablespoon basil
1 cup Burgundy or Pinot Noir
1 quart vine-ripened tomatoes*
1 (6 oz.) can tomato paste
1 (15 oz.) can tomato sauce
? cup freshly grated Parmesan
1. Heat 1 tablespoon of the olive oil in a large pot over medium heat. Add
mushrooms, salt to taste if desired, cover and cook until mushrooms render
their liquids, about 10 minutes, stirring occasionally.
2. Remove cover and cook, stirring occasionally, until rendered liquids evaporate and mushrooms brown and shrivel, about 10 more minutes. Remove and reserve mushrooms.
3. Add remaining tablespoon of olive oil to same hot pot. Add onions and garlic, cover and cook, stirring occasionally, until onions soften, about 10 minutes.
4. Remove cover and add turkey and basil. Cook, uncovered, until turkey browns and liquids evaporate, about 10-15 minutes.
5. Add back mushrooms and cook 2 minutes.
6. Add wine and cook until harsh alcohol aroma evaporates, about 3-4 minutes.
7. Add tomatoes and cook until they fall apart, about 10 minutes.
8. Add tomato paste and tomato sauce, stir thoroughly, reduce heat to low and cook until sauce thickens to your liking, about 10-20 minutes. Season to taste with additional salt and pepper if desired.
9. Meanwhile, cook pasta in plenty of rapidly boiling salted water until al dente. Drain and place in a large serving bowl. Pour sauce over, toss, and serve immediately, sprinkling with Parmesan at the table.
2 tbsp. chopped fresh cilantro or parsley
1/2 tsp. salt, divided
1/4 tsp. black pepper
4 large egg whites
3 large eggs
12 green onions, trimmed
1 cup frozen fresh corn, thawed
16 grape or cherry tomatoes, halved (1bout 3/4 cup)
1/2 cup (2 oz.) shredded reduced-fat cheddar cheese, divided
Combine cilantro or parsley, 1/4 tsp. salt, and next 3 ingredeints (salt through eggs) in a bowl, stirring with a whisk.
Cut 8 green onions in half crosswise; set aside. Thinly slice remaining onions to measure 1/2 cup.
Heat a med. nonstick skillet coated with cooking spray over med. heat. Add onion halves; cook 3 min. Add corn; cook 1 min. Add sliced onions and tomatoes; cook 1 min. Sprinkle with 1/4 tsp. salt and 6 tbsp. cheese. Pour in egg mixture; cook 3 min. or until egg mixture is almost set. Tilt pan and carefully loosen edges of fritta portion with a spatula; allow uncooked portion to flow underneath cooked portion. Wrap handle of pan with foil; broil 2 min. or until egg mixture is set. Sprinkle with 2 tbsp. cheese. Cut into 4 wedges.
2-cups granulated sugar
1-cup whole-wheat flour 2 cups all-purpose flour
1/4-teaspoon baking powder
2 cups zucchini, peel if desired, grated
1-cup nuts, chopped, if desired
1. Preheat oven to 3500 Cream together eggs, oil, and applesauce. Add sugar and vanilla.
2. Add dry ingredients and mix well.
3. Stir in zucchini.
4. Grease and flour loaf pans.
5. Large loaf pans bake for 50 minutes or until a toothpick comes out clean.
6. Small loaf pans bake approx. 25-30 minutes or until a toothpick comes out clean.
7. Remove from oven to cooling racks and let cool until slightly warm before removing.
8. Because this is moist bread it freezes very well.