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A to Z Recipes
Newsletter
May 20, 2005
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Publisher's Desk
Ramblings
Did You Know?
Monthly Theme
Reader Support
Birthday Babies
Discussion Forum
Crazy Corner
Recipe Favorites
Heart Healthy
For Two
Publisher's Choice
We have a birthday baby! Our very own Shannon H. from
West Michigan will be celebrating her birthday tomorrow. I have tried to
provide Shannon with most of what she wanted. If you have anything else for her,
please post it in our QT
Discussion Forum. While you're there, send our gal some birthday wishes! Here is
what Shannon had to say:
"Let's see here I've been with A to Z for a few years now and I've lost track
of how long. I've got 2 kids and I've been married almost 6 years. Currently a stay at
home mom I enjoy cooking, baking, gardening, and reading.
I'm always on the lookout for awesome cheesecake recipes. While I'll gladly
welcome any favorites, I'm currently specifically looking for a recipe for TGI
Friday's vanilla bean cheesecake. Although a good recipe for vanilla bean ice cream
would be good too..."
I believe everyone will enjoy Shannon's birthday issue. We'll see you here again on
Sunday when we'll have an issue from a surprise guest publisher.
Cookb
ooks, Recipes, Gourmet Cooking from Amazon
This little poem tells it pretty much like it was 50 years ago........
Shared by Bryan, TX
A little house with two bedrooms and one car on the street,
A mower that you had to push, to make the grass look neat.
In the kitchen on the wall, we only had one phone,
And no need for recording things - someone was always home.
We only had a living room, where we would congregate,
Unless it was at meal time, in the kitchen where we ate.
We had no need for family rooms or extra rooms to dine,
When meeting as a family those two rooms would work out fine.
We only had one TV set and channels - maybe two,
But always there was one of them, with something worth the view.
For snacks we had potato chips that tasted like a chip
And if you wanted flavor, you made Lipton's onion dip.
Weekends were for family trips, or staying home to play,
We all did things together, even go to church to pray.
When we did our weekend trips, depending on the weather,
No one stayed at home because we liked to be together.
Sometimes we would separate, to do things on our own,
But we knew where the others were, without our own cell phone.
Then there were the movies with your favorite movie star
And nothing can compare to watching, movies in your car.
Then there were the picnics, at the peak of summer season,
Pack a lunch and find some trees - and never need a reason.
Get a baseball game together, with the friends you know,
Have real action playing ball - and no game video.
Remember when the doctor used to be the family friend,
And didn't need insurance - or a lawyer to defend
The way that he took care of you, or what he had to do,
Because he took an oath, and strive to do the best for you.
Remember going to the store - and shopping casually,
And when you went to pay for it, you used your own money?
Nothing that you had to swipe or - punch in some amount,
Remember when the cashier person had to really count?
Remember when we breathed the air, it smelled so fresh and clean,
And chemicals were not used on the grass, to keep it green.
The milkman and the bread man used to go from door to door,
And it was just a few cents more than going to the store.
There was a time when mailed letters, came right to your door,
Without a lot of junk mail ads, sent out by every store.
The mailman knew each house by name and knew where it was sent,
There was not loads of mail addressed to: "Present Occupant".
There was a time when just one glance, was all that it would take,
And you would know the kind of car, the model and the make.
They didn't look like turtles, trying to squeeze every mile,
They were streamlined, white walls and fins -- and really had some style.
One time the music that you played, whenever you would jive,
Was from a vinyl, big holed record called a forty-five.
The record player had a post, to keep them all in line,
And then the records would drop down and play one at a time.
Oh, sure we had our problems then - just like we do today,
And always we were striving - trying for a better way.
And every year that passed us by brought new and greater things,
We now can even program phones, with music or with rings.
Oh, the simple life we lived still seems like so much fun,
How can you explain a game - just kick the can and run.
And why would boys put baseball cards, between bicycle spokes?
And for a nickel, red machines had little bottled cokes.
This life seemed so much easier - and slower in some ways,
I love the new technology but I sure miss those days
So time moves on and so do we - and nothing stays the same,
But I sure love to reminisce, and walk down memory lane.
Cheesecake Baking Tips
Source: About.com - Carroll Pellegrinelli
Yes, You Can Make a Perfect One
Bring all ingredients to room temperature before mixing. This usually takes thirty
minutes.
To soften cream cheese in the microwave: place unwrapped 8 oz. cheese in a
microwavable bowl and microwave on high for 15 seconds. Add 15 seconds for each
additional bar of cheese.
Mix filling only until combined. Don't over mix.
Use a spring form pan so that the sides can be removed.
Butter sides or use a metal spatula around the edges immediately after removing the
cheese cake from the oven.
Place spring form pan on a shallow pan, like a pizza pan, or cover bottom and up one
inch around the sides with aluminum foil to avoid leaks in the oven.
Place a shallow pan of water in rack below cheesecake to keep oven moist.
Don't open oven door while baking.
A perfectly baked cheesecake will be puffed around the edges. When shaken, about
an inch in diameter in the center should jiggle.
Cool slowly (about an hour) on a wire rack, away from any drafts.
Store in the refrigerator, loosely covered, for up to four days.
The bottom of the pan can be removed from the cheesecake once the cake has firmed
in the refrigerator. Use two spatulas to move cake to serving platter.
Garnishing a cheesecake should only be done within 1 to 3 hours of serving.
Cheesecakes taste best when brought to room temperature. This takes about 30
minutes.
Securely wrap an already firm, about 4 hours in the refrigerator, cheesecake to be
put in the freezer. Cheesecakes can be kept for up to 2 months in the freezer.
Thaw frozen cheesecake overnight in the refrigerator.
Mexican Recipe Favorites
Here's the scoop on the current theme:
There is one type of food that usually gets grandioso reviews: Mexican. During the
month of May, we are searching high and low for the best Mexican Recipe Favorites.
Send us those family keepers and restaurant taste-likes for all to share here at A
to Z Recipes. Make sure to try out my sampler and drop by the rules
section to ensure your submissions are acceptable.
Here's a sampler for you:
MEXICAN CHEESECAKE
Source: Easy
Chef's One Million of the World's Best Recipes CD
1 c. finely crushed tortilla chips
3 tbsp. margarine, melted
2 (8 oz.) pkgs. cream cheese, softened
2 eggs
1 (8 oz.) pkg. shredded Colby, Monterey Jack cheese
1 (4 oz.) can chopped green chilies, drained
1 c. sour cream
1 c. chopped green or yellow pepper
1/2 c. green onion slices
1/3 c. chopped tomatoes
1/4 c. pitted ripe olive slices
Preheat oven to 325 degrees. Stir together chips and margarine in a small bowl; press
onto bottom of a 9 inch springform pan. Bake for 15 minutes. Beat cream cheese and
eggs in large mixing bowl at medium speed with electric mixer. Add shredded cheese
and chilies; pour over crust. Bake 30 minutes. Spread sour cream over cheesecake.
Loosen cake from rim of pan, cool before removing rim of pan, chill. Top with
remaining ingredients just before serving. Cut in wedges to serve.
16 to 20 servings.
Please use this link for theme recipes: Mexican
Recipe Favorites
A to Z Recipes continues with its popular Theme Issues. We will share theme
recipes and post them on the first Sunday of each month. Send your recipes no later
than the last Friday of each month to have them posted in the next monthly theme
issue. You may send in your favorite theme recipes in ONE email. If the
number of recipes submitted by readers exceeds those needed in the issue, the
publisher will post as many from every submitter as possible and save the remaining
recipes for the following Sundays of that month. The rules for recipe submissions
for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules are:
As a service to your fellow readers, please send only recipes that are in a form that
others could easily copy and save for their own use. Recipes that would require a lot
of editing or cleaning up (ALL caps or NO caps) or use non-standard measurements
should not be submitted. Recipes without a name and location of sender
may NOT be posted or posted without any credit given. There will be NO recipes
posted that are from other recipe-zines. A to Z Recipes protects the privacy
of its readers and does NOT publish email addresses. There will be no
exceptions.
See the A to Z Recipes Theme Issues collection here:
A to Z Recipes Theme
Issues
The theme issue for Mexican Recipe Favorites has a deadline of May 27,
2005, and will be posted on June 5, 2005.
Please use this link for theme recipes: Mexican
Recipe Favorites
As usual, only recipes are to be sent to: A to Z Recipes Inbox.
Placing a vote takes only a moment and helps promote A to Z Recipes.
Having trouble using the method above for placing your vote?
Vote for this Ezine at
the Cumuli Ezine Finder.
A to Z Recipes operates solely through reader support. Your donation helps to defray
the expenses involved with publishing this newsletter and the web site. There
is no monetary gain involved, only the opportunity for you to offset the Publisher's
expenses thereto. You may donate through PayPal, or other methods listed.
To make donations using other methods, go here.
Shop
Better Homes and Gardens 50% Off
Would you like to celebrate your birthday with us here at A to Z Recipes? We
would love to help you strike up the band and light the candles on that
cake.
Please send your request using this link.
Tell us some basic
information:
Your Name
Where you live
Your birthdate
You may include anything else you would like to share such as:
How long you have been with A to Z Recipes
Something about your job and family
Your hobbies
Any special recipe requests
This information will help us get to know you as well as help celebrate your special
day. Knowing our a2z family, I am sure it will help others find shared interests
and make new friendships. Because of time constraints, only birthdays shared using
the appropriate link and basic
information will be considered.
Our discussion forum at QuickTopic is where a2z??™ers go to meet others, swap
recipes and give feedback about what is going on in A to Z Recipes. It is
expected that opinions, suggestions, etc. posted there be done with kindness and
respect for all involved*. To join in at QT (or just to read) use your web browser
to go to:
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Forum
You don't have to register or sign in, and you can choose to receive email for newly
posted messages -- just select the button when you get there.
NOTE:
Maybe once you get to the site, you could add it to favorites. Links that are easy to
find are more likely to be used again.
*Offensive postings will be deleted by the publisher.
Family Photos!
You may view the
June 2004 A to Z Family
Reunion. Check out Leslie and Rusty's pics from the
December 2004 A to Z Family Reunion.
Smarty Cat
Four men were bragging about how smart
their cats are. The first man was an Engineer, the second man was an Accountant, the
third man was a Chemist, the fourth was a FORD
Worker.
To show off, the Engineer called to his cat, "T-square, do your stuff." T-square
pranced over to a desk, took out some paper and a pen and promptly drew a circle, a
square, and a triangle. Everyone agreed that was pretty smart.
But the Accountant said his cat could do
better. He called his cat and said, "Spreadsheet, do your stuff."
Spreadsheet went out into the kitchen and returned with a dozen cookies. He divided
them into 4 equal piles of 3 cookies each.
Everyone agreed that was good.
The Chemist said his cat could do even
better. He called his cat and said, "Measure, do your stuff." Measure got up, walked
over to the fridge, took out a quart of milk, got a 10 ounce glass
from the cupboard and poured exactly 8 ounces without spilling a drop.
Everyone agreed that was good.
Then the three men turned to the FORD Worker and said, "What can your cat
do?"
The FORD Worker called to his cat and said, "Coffee Break, do your stuff." Coffee
Break jumped to his feet, ate the cookies, drank the milk, crapped on the paper, got
the other three cats pregnant, claimed he injured his back while doing so, filed a
grievance report for unsafe working conditions, put in for Workers Compensation and
went home for the rest of the day on sick leave.
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
Kitchen Bestsellers from Amazon
CARAMEL APPLE CHEESECAKE
~Submitted by Richard, Bradenton, FL
Source: Better Homes and Gardens
Prep: 40 min.
Bake: 50 min.
Ingredients
1-1/2 cups graham cracker crumbs
2 tablespoons sugar
1/4 cup butter, melted
2 8-ounce packages cream cheese, softened
1 cup sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon apple-pie spice
1 16-ounce can or jar (1-2/3 cups) applesauce
2 tablespoons lemon juice
5 eggs
1/2 cup whipping cream
1/2 cup sugar
1 tablespoon butter
1/3 cup coarsely chopped pecans
Directions
1. For crust, combine crumbs and 2 tablespoons sugar. Stir in butter, toss gently.
Press onto bottom and 1 inch up sides of a 9-inch springform pan. Bake in 375 degree
F oven about 10 minutes or until edges begin to brown. Cool slightly on a wire
rack.
2. Meanwhile, for filling, combine cream cheese, 1 cup sugar, cinnamon, and apple-pie
spice. Beat until fluffy. Beat in applesauce and lemon juice. Beat in eggs until
combined.
3. Pour filling into crust-lined pan. Bake on a shallow baking pan in a 375 degree F
oven 40 to 45 minutes or until center is nearly set. Cool on a wire rack 15 minutes.
Loosen sides of pan. Cool 30 minutes more; remove sides. Cool completely. Chill at
least 4 or up to 24 hours.
4. For sauce, in a small heavy saucepan melt 1/2 cup sugar over medium-high heat until
sugar begins to melt, shaking pan often. (Do not stir.) Reduce heat; cook about 5
minutes more or until sugar is melted and golden. Stir as necessary after sugar begins
to melt (only when mixture bubbles). Remove from heat. Carefully pour in 1/2 cup
whipping cream. Add 1 tablespoon butter. Return to heat; cook and stir for 1 to 2
minutes more or until smooth. Stir in 1/3 cup
coarsely chopped pecans. Cool. Cover and chill up to 24 hours. To serve, cut
cheesecake into wedges; top with sauce.
Makes 12 to 16 servings.
Nutritional Information
Nutritional facts per serving
calories: 443, total fat: 27g, saturated fat: 15g, cholesterol: 157mg, sodium: 251mg,
carbohydrate: 46g, fiber: 1g, protein: 7g, vitamin A: 29%, calcium: 5%, iron:
10%
GERMAN CHOCOLATE CHEESECAKE
Source: Easy
Chef's One Million of the World's Best Recipes CD
1 (8 1/2 oz.) pkg. chocolate wafers, crushed (about 1 1/2 c.)
1/4 c. plus 2 tbsp. margarine, melted
3 (8 oz.) pkgs. cream cheese, softened
1 1/4 c. sugar
3 tbsp. cake flour
1/4 tsp. salt
4 eggs
1 (4 oz.) pkg. sweet baking chocolate, melted
1/4 c. evaporated milk
1 tsp. vanilla
FROSTING:
2 tsp. cornstarch
1/4 c. sugar
2/3 c. evaporated milk
1/4 c. margarine, melted
3/4 c. chopped pecans
3/4 c. flaked coconut
1 tsp. vanilla
Combine wafer crumbs and margarine, mixing well. Press into bottom and 1 3/4
inches up sides of 9 inch spring-form pan and set aside.
Beat cream cheese until light and fluffy; gradually add sugar, flour, and salt, mixing
well. Add eggs, one at a time, beating well after each addition. Add chocolate, milk,
and vanilla; mix well. Spoon into prepared pan. Bake at 325 degrees for 1 hour. Cool
15 minutes; loosen sides of cheesecake from pan with spatula. Cool 30 minutes;
remove sides of pan. Spread with frosting, leaving about 1 inch of cheesecake
showing around outside edge. Cover and chill 8 hours. Garnish with toasted coconut,
pecan halves, and chocolate curls, if desired.
Frosting: Combine cornstarch and sugar in saucepan; gradually add milk and
margarine. Cook over medium flame, stirring constantly, until mixture thickens and
comes to boil. Boil 1 minute, stirring constantly. Remove from heat; stir in pecans,
coconut, and vanilla. Cool.
For Mini-Cheesecakes: Line muffin pans with paper liners. Sprinkle 1 tablespoon of
cookie crumbs in bottom. Add 1/4 cup of chocolate mixture. Bake 20 to 25 minutes.
Cool, frost, and top with pecan and coconut.
LEMON CHEESECAKE BARS
~Submitted by Jean, Syracuse, NY
Source: DVO Recipe Center
1 package Betty Crocker SuperMoist lemon cake mix
1/3 cup butter or margarine, softened
3 eggs
1 (8-ounce) package cream cheese, softened
1 cup powdered sugar
2 teaspoons grated lemon peel
2 tablespoons lemon juice
1. Heat oven to 350. Beat cake mix, butter and 1 of the eggs in large bowl with
electric mixer on low speed until crumbly. Press in bottom of ungreased rectangular
pan, 13 x 9 x 2 inches.
2. Beat cream cheese in medium bowl with electric mixer on medium speed until
smooth. Gradually beat in powdered sugar on low speed. Stir in lemon peel and lemon
juice until smooth. Reserve 1/2 cup cream cheese mixture; refrigerate. Beat remaining
2 eggs into remaining cream cheese mixture on medium speed until blended. Spread
over cake mixture.
3. Bake about 25 minutes or until set. Cool completely, about 1 hour. Spread with
reserved cream cheese mixture. Refrigerate about 3 hours or until firm. For bars, cut
into 8 rows by 6 rows. Store covered in refrigerator
GRAND MARNIER ITALIAN CHEESECAKE
Source: Easy
Chef's One Million of the World's Best Recipes CD
CRUST:
1 1/2 c. graham cracker crumbs
3 oz. butter, melted
1/4 c. sugar
1 tbsp. orange zest
FILLING:
3 3/4 c. (30 oz.) Ricotta cheese
2/3 c. sugar
4 eggs
1/4 c. all-purpose flour
1/4 c. Grand Marnier
3 tbsp. raisins
1 tbsp. finely chopped orange rind
1 tbsp. finely chopped lemon rind
Butter the bottom and sides of a 9 inch spring-form pan. Mix all the ingredients for
the crust together and press the crumb mixture into the bottom and sides of the pan.
Chill for 20 minutes. Drain the Ricotta cheese and discard the liquid. In a large
mixing bowl, beat together Ricotta, sugar, eggs, and flour until light and fluffy. Fold
in the raisins, Grand Marnier, and orange and lemon rinds. Pour the batter into the
prepared pan and bake in 325 degree oven for 1 hour. Remove from oven and cool on
a wire rack. Refrigerate for 12 hours or longer. Before serving, remove the rim from
the spring-form pan.
WHITE CHOCOLATE CHEESECAKE WITH FRESH FRUIT
~Submitted by Larry Holmes, Ontario, Canada
60 vanilla wafers (about 6 ounces)
1/2 cup butter, melted
8 ounces white chocolate, coarsely chopped
1 cup light cream
3 packages (8 ounces each) cream cheese, softened
1/4 cup granulated sugar
4 eggs
2 teaspoons vanilla
3/4 cup Raspberry Coulis (recipe follows)
4 cups sliced fresh fruit and berries
Grease bottom and side of 9-inch springform pan. Line sides with parchment paper.
Set on large wide piece of foil; press foil against side of pan.
In food processor, grind vanilla wafers to fine crumbs; add butter and blend until
moistened. Press into bottom and 1/2 inch up side of prepared pan. Bake in a 350F
oven for 15 minutes or until golden brown at edge. Let cool on rack.
Meanwhile, in bowl set over hot (not boiling) water melt white chocolate with cream;
stir gently until smooth. Let cool to room temperature.
In a separate bowl, beat cream cheese with sugar until fluffy; beat in eggs, 1 at a
time, beating well after each addition. Stir in white chocolate mixture and vanilla.
Pour into cooled crust.
Set pan in large pan; pour in enough hot water to come about 1 inch up sides. Bake in
325F oven for about 1 hour and 15 minutes or until center is just set and edge is
slightly puffed. Remove from water bath and place on rack; remove foil and let cool
completely. (Cake can be covered and refrigerated for up to 2 days.)
Pool Raspberry Coulis on plates; place slice of cheesecake on coulis. Top with
fruit.
Makes 16 servings.
Per serving: 435 calories; 8 g protein; 33 g total fat; 28 g carbohydrates; 1 g fiber;
137 mg cholesterol; 265 mg sodium
Raspberry Coulis:
2 cups unsweetened raspberries (fresh or thawed)
1 tablespoons lemon juice
3 tablespoons icing sugar
In blender or food processor, pur?©e raspberries and lemon juice until smooth. Strain
through fine sieve into airtight container. Stir in sugar. (Coulis can be refrigerated
for up to 3 days.)
Makes 1 cup.
Per tablespoon: 15 calories; trace protein; trace fat; 3 g carbohydrates; 0 g fiber; 0
mg cholesterol; 0 mg sodium
FRENCH LIME CHEESECAKE
Source: Easy
Chef's One Million of the World's Best Recipes CD
CRUST:
1 box Nabisco Brown Edge wafers, finely ground
1/2 c. light salted butter, melted
1/4 c. sugar
FILLING:
3 (8 oz.) pkgs. cream cheese, softened
2 1/2 c. sugar
6 eggs, room temp.
1/2 c. flour
2 tbsp. flour
1 1/2 c. heavy cream
1 tsp. vanilla
1/4 c. lime juice
Preheat oven to 350 degrees.
CRUST: Mix all ingredients together in food processor or in a bowl with a fork.
Press mixture over the bottom and up the sides of a 10 inch springform pan. Put a
triple thickness of heavy duty aluminum foil under and up the sides of the outer pan
because cake is baked in a water-filled outside pan, thus the foil will keep the water
from getting into the cake.
FILLING: Beat cream cheese with sugar until creamy. Add all the other ingredients
one at a time, keeping mixer on lowest speed and mixing until well blended. Pour into
crust. Place springform into a pan which is slightly larger and fill outer pan with one
inch boiling water. Bake at 350 degrees for 1 hour, then turn off oven and let cake
remain in oven for 30 minutes with the door closed. Remove from oven and place in
refrigerator immediately. This prevents cracks from forming. Refrigerate overnight.
Never cover cheesecake with foil or plastic wrap while they are in the refrigerator.
If they are still in the springform pan, cover them with a piece of cardboard. If they
are out of the pan, store in a cardboard box. Best if baked 2 days before serving
and allow to mellow in the refrigerator. Serve at room temperature.
CHEESECAKE DREAM BARS
~Submitted by Richard, Bradenton, FL
INGREDIENTS:
1/3 cup light brown sugar, firmly packed
1 cup all-purpose flour
1/2 cup chopped pecans
1/3 cup butter, melted
1 package (8 ounces) cream cheese, softened
1/4 cup granulated sugar
1 egg
2 tablespoons milk
1 tablespoon lemon juice
1 teaspoon vanilla extract
PREPARATION:
Preheat oven to 350F and grease and lightly flour a square 8-inch baking pan.
In medium bowl, mix brown sugar, flour, and walnuts. Stir in melted butter until well
combined. Reserve 1/3 cup of the crumbs and press remaining gently into bottom of
prepared pan. Bake at 350F for about 12 minutes.
Meanwhile, in another bowl, beat cream cheese and granulated sugar together until
smooth. Beat in egg, milk, lemon juice, and vanilla. Pour mixture over the baked crust;
sprinkle reserved crumbs over the batter. Bake at 350F for 25 minutes, or until set.
Cool on a wire rack.
Cut into small squares then cut each square in half diagonally.
Makes about 32 cheesecake dream bars if cut in 2-inch squares before cutting in
half.
CHEESECAKE PECAN PIE
Source: Easy
Chef's One Million of the World's Best Recipes CD
8 oz. cream cheese
1/2 egg
1/3 c. sugar
1 tsp. vanilla
1 unbaked quick pie shell
1 1/2 c. pecan halves
2 slightly beaten eggs
1/4 c. sugar
2/3 c. light corn syrup
1/2 tsp. vanilla
Combine cream cheese, egg, 1/3 cup sugar and one teaspoon vanilla. Beat until light
and fluffy; spread over bottom of pie shell. Arrange pecans on the cream cheese
mixture. Mix the remaining eggs, sugar, corn syrup and vanilla, stirring well.
Carefully pour over the pecans. Bake at 375 degrees for 40 to 45 minutes or until
done.
Serves 8.
CAFE AU LAIT CHEESECAKE
~Submitted by Angelique, TX
Serving Size: 16
nonstick cooking spray
3 tablespoons crunchy nugget cereal or wheat biscuit cereal
1 tablespoon walnuts
1 1/4 cup granulated sugar plus
1 tablespoon granulated sugar -- divided
2 1/2 tablespoons instant espresso coffee powder
2 1/2 tablespoons coffee liqueur such as kahlua or water
2 cups fat-free cottage cheese
12 ounces fat-free sour cream - 1 1/2 cups
12 ounces fat-free cream cheese softened - 1 1/2 cups
6 tablespoons all-purpose flour
2 large eggs
2 large egg whites
1 1/2 tablespoon unsweetened cocoa powder
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1. Preheat oven to 300F. Lightly coat a 9-inch springform pan with cooking spray.
2. In food processor, combine cereal, walnuts and 1 tablespoon sugar; process to
make fine crumbs. Place crumb mixture in prepared pan; tilt and rotate pan to coat
bottom and sides with crumbs. Tap pan on counter to evenly distribute crumbs. Set
aside.
3. In small bowl, dissolve instant coffee powder in coffee liqueur or water; set aside.
Place cottage cheese in a double layer of cheesecloth and gather the corners at the
top; squeeze out as much liquid as possible. Place pressed cottage cheese in food
processor and process about 2 minutes, until very smooth. Add sour cream, cream
cheese, the remaining 1 1/4 cups sugar, flour eggs, egg whites, cocoa, salt, cinnamon
and the coffee liqueur mixture; process until smooth.
4. Transfer batter to prepared pan and bake about 1 hour, until firm around the edge
but still wobbly in the center. Turn off oven. Leave cheesecake in oven with door
closed for 30 minutes.
5. Remove from oven and let cool completely on a wire rack. Remove outer ring of pan.
Cover cheesecake with plastic wrap lightly sprayed with cooking spray. Refrigerate
for at least 4 hours, or up to 2 days.
Makes 16 servings. Preparation time: 30 minutes. Baking time: 1 hour 30 minutes.
Chilling time: 4 hours.
Per serving: About 167 cal, 9 g pro, 26 g car, 2 g fat, 11% cal from fat, 33 mg chol,
271 mg sod, 0 g fiber.
OLD FASHIONED CHEESECAKE WITH VANILLA BEAN
Source: Easy
Chef's One Million of the World's Best Recipes CD
CRUST:
1 2/3 c. ground zwieback (1 box)
2 tbsp. sugar
1 1/2 tsp. cinnamon
6 tbsp. melted butter
FILLING:
1 1/2 lbs. cream cheese (24 oz.), room temperature
1 c. sugar
3 eggs, well beaten
1/2 tsp. vanilla
1" shaved vanilla bean
TOPPING:
1 pt. sour cream
4 tbsp. sugar
1/2 tsp. vanilla
1" shaved vanilla bean
CRUST: Pat crust into bottom and sides of 10" spring form pan.
FILLING: Mix cream cheese, sugar, eggs and vanilla. Add about 1" of shaved vanilla
bean. Beat thoroughly with electric mixer. Pour into shell and bake 20 minutes at
375 degrees. Carefully remove from oven.
TOPPING: Mix thoroughly. Spoon over (very carefully) baked cake. Bake 5 minutes
at 500 degrees. Leave in open oven to cool. Refrigerate. Serve very cold.
CHOCOLATE LOVER'S CHEESECAKE
~Submitted by Angelique, TX
nonstick cooking spray
1 1/2 cup wheat germ - any flavor
1/4 cup firmly packed brown sugar
3 tablespoons low-calorie margarine - melted
1 egg white - lightly beaten
16 ounces fat-free cottage cheese
2/3 cups granulated sugar
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla extract
1/2 cup egg substitute or 4 egg whites
1/4 cup low-sugar spreadable fruit - raspberry or apricot or fat free
caramel topping
1. Preheat oven to 350F. Lightly spray a 3-inch pie plate with cooking spray.
2. In bowl, combine wheat germ and brown sugar. Add margarine and 1 egg white; mix
well. Press mixture onto bottom and sides of prepared pie plate. Bake 8 minutes;
remove from oven.
3. In blender, process cottage cheese until smooth. Add sugar, cocoa and vanilla;
blend well. Add egg substitute; blend just until all ingredients are combined.
4. Pour into crust. Bake 40 to 45 minutes, until center is almost set. Cool
completely.
5. Refrigerate 3 hours or overnight. Just before serving, heat fruit spread or caramel
topping in microwave on High (100% power) about 10 seconds, until spreadable.
Spread over top of cheesecake.
Makes 10 servings. Preparation time: 20 minutes. Baking time: 50 minutes. Chilling time:
3 hours.
Per serving: About 218 cal, 13 g pro, 35 g car, 4 g fat, 17% cal from fat, 2 mg chol,
241 mg sod, 2 g fiber.
INDIVIDUAL STRAWBERRY CHEESECAKES
(Enough to make you both blissful for a week!)
CRUST:
1/4 c. butter
1 1/4 c. graham cracker crumbs
FILLING:
8 oz. cream cheese, softened
1 1/4 c. plain yogurt
2 egg yolks
1/2 c. sugar
1 tbsp. unflavored gelatin
2 tbsp. water
GARNISH:
2 pt. strawberries, fresh or frozen
2/3 c. whipped cream
10 sprigs fresh mint
Grease 10 muffin cups. To prepare crust, melt butter in a small saucepan over low
heat. Stir in graham cracker crumbs. Press mixture in bottoms of greased muffin
cups. Set aside.
To prepare filling, beat cream cheese, yogurt, egg yolks, and sugar in a large bowl
until smooth. Combine gelatin with water in a small saucepan. Simmer until gelatin is
completely dissolved. Stir into cheese mixture.
Pour cheese filling in each of ten cups. Bake at 350 degrees for 15 to 20 minutes.
Garnish as desired with whipped cream, strawberries and mint sprigs.
Refrigerate.
VANILLA BEAN CHEESECAKE
Graham Cracker Crust:
1 1/2 cups of graham cracker crumbs
1/4 cup of ground pecans
1/4 cup of sugar
1 teaspoon of cinnamon
6 tablespoons of melted butter
Cheesecake filling:
1 1/2 pounds of cream cheese (softened)
1 cup granulated sugar
2 tablespoons of flour
1 teaspoon of vanilla extract
2 vanilla beans
4 eggs
2 tablespoons of heavy cream
Preheat oven to 350 degrees F.
In a bowl, mix together the crumbs, sugar, cinnamon, ground pecans if you have them.
Add the butter and mix well. Press evenly into the bottom and 1/2 inch up the sides of
a 9 inch springform pan. Bake about 8
minutes or until golden brown. Remove from oven and cool.
In a large bowl, beat the cream cheese until creamy and smooth. Add the sugar a few
tablespoons at a time, and then the flour, vanilla extract. Add the eggs and heavy
cream, beating on low speed until it is all combined. Split open your vanilla beans and
scrape out the seeds and guts inside the bean. Add this to your batter. (Save your
split beans to garnish the top of the cheesecake.)
Pour the batter into the pan and bake in the middle of the oven until set, the center
should be slightly soft. It should bake for 55-70 minutes. Remove from the oven,
loosen the outer ring and let cool in the pan. Refrigerate the cake, for about 6 hours,
then remove the outer ring. Top with the vanilla beans and a sprig of something green
like peppermint leaf.
VANILLA BEAN ICE CREAM
This ice cream explodes with twice the vanilla flavor of store-bought varieties.
3 cups heavy cream
1 cup milk
1/2 cup granulated sugar
2 vanilla beans, split in half lengthwise
1 tablespoon pure vanilla extract
4 egg yolks
1. Combine the cream, milk, sugar, vanilla beans, and extract in a saucepan over
medium heat. Cook until hot but not boiling, about 10 minutes. Remove from the heat.
Carefully remove vanilla beans and scrape the softened seeds from the pods back into
the saucepan; discard pods.
2. Place yolks in a bowl and whisk constantly, slowly pouring in 1 cup of the hot-milk
mixture. Continue to whisk until smooth.
3. Slowly pour the egg mixture into the saucepan, whisking constantly until well
combined. Place saucepan over medium heat and stir constantly until the mixture is
thick enough to coat the back of a spoon (6 to 8 minutes); it should never boil. Strain
mixture into a bowl. Cool to room temperature, then freeze in an ice cream maker
according to manufacturer's instructions.
Per 1/2 cup: 410 calories, 17g carbohydrates, 4g protein, 37g fat, 235mg
cholesterol.
Nutritional Breakdown: New Wellness, Richmond, Va.
Makes 1 quart to serve 8.
Simply Delicious by Sheila Lukins
PARADE - July 2002
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The Ultimate Cheesecake
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