Archive for February, 2017

Mock Cream

Recipe

1 Feb

Date: Mon, 25 Apr 94 10:13:09 MDT
From: “Sharon Badian, AT T – GBCS Labs, Denver”

Mock Cream – a recipe from the Frugal Gourmet

1 cup skim milk
1 cup nonfat cottage cheese

Blend in blender until smooth. Use as you would milk or cream. The
consistency is thicker than milk so that sauces tend to be a little
thicker.

Filed under: Hamburger

Cheesecake (food Processor)

Recipe

1 Feb

Title: CHEESECAKE (FOOD PROCESSOR)
Categories: Cheesecakes, Usenet
Yield: 1 cake

———————————–CRUST———————————–
6 oz Zwieback cookies
3/4 c Sugar
1 ts Cinnamon
1/4 lb Butter

——————————–CAKE FILLING——————————–
1 1/2 lb Cream cheese
1 c Sugar
4 Egg whites
1 1/2 ts Vanilla

———————————-TOPPING———————————-
2 c Sour cream
2 tb Sugar
1/2 ts Vanilla
1/3 c Almonds, slivered
1 tb Butter

Preheat oven to 375 degrees F. Use the steel blade of the food processor;
drop the zwieback cookies into the processor, one at a time, and process
until fine. Add the sugar and cinnamon. Melt butter and pour in. Process 2
seconds or until crumbs are moistened. Reserve 3/4 cup of crumbs.
Press the rest into bottom and sides of a buttered 10-inch springform pan.
Bake 10 minutes. Refrigerate 30 minutes. Wash the food-processor bowl.

Preheat oven to 350 degrees F. Cut the cheese into 1 oz pieces. Process
with steel blade until smooth. In another bowl, beat the eggs until stiff.
Blend sugar into the egg whites and pour into processor bowl. Process with
cream cheese until smooth. Add vanilla. Process for 2 seconds. Pour mixture
into crust and bake for 25 minutes.

Preheat oven to 475 degrees F. Mix together the sour cream, sugar and
vanilla. Pour and spread over the top of cake. Sprinkle reserved crumbs
to cover topping. Arrange slivered almonds over the crumbs. Bake for 7
minutes.

Refrigerate overnight. The next morning open the springform pan and knock
off excess crust. Enjoy.

NOTES:

* Food processor cheesecake — This is reputedly the 1980 A S Cheesecake
contest award winner. I have an nth generation copy of the recipe, but it
is the best cheesecake I have tasted.

: Difficulty: moderate. Precision is required.
: Time: 11/2 hours.
: Precision: measure carefully.

: John Ioannidis
: Columbia University, New York, USA
: ji@columbia.edu

—–

Filed under: Desserts

Authentic English Trifle

Recipe

1 Feb

AUTHENTIC ENGLISH TRIFLE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

First, make a soft, rich custard: beat 4 egg yolks
until light and pale yellow. Heat 2 cups light cream
with 1/4 cup sugar and 1 tablespoon orange flower
water or vanilla. Add beaten egg yolks, while beating
very hard. Then cook without boiling, stirring
continuously until custard coats the spoon. Remove to
a bowl. Cover and refrigerate until well chilled. Cut
a two-layer sponge cake (that you bake or buy) into
finger-length pieces. Spread each one on one side with
raspberry jam and quickly dip in 1/2 cup sherry.
Place half these sponge fingers in the bottom of a
deep cut-glass bowl. Cover with half the custard. Whip
2 cups cream. Sweeten with 1/2 cup icing sugar and
vanilla to taste. Cover custard with half the whipped
cream. Make a second layer on top of all this. Top
with a dozen or so toasted almonds, standing them
upright in the cream, add a few slivers of angelica –
or use small roses instead of almonds and angelica.
Refrigerate at least 12 hours. This beautiful dessert
never fails to create a sensation, yet is easy to
prepare.

~from The Best of Mme Jehane Benoit From: Sandee
Eveland

– – – – – – – – – – – – – – – – – –

Filed under: Main Dish Soups Vegetables, Main Dishes, Meats, Norwegian

Merry Sugar Cookies

Recipe

1 Feb

Title: MERRY SUGAR COOKIES
Categories: Cookies
Servings: 54

2 3/4 c All-purpose flour
1 t Baking soda
1/2 t Baking powder
1/4 t Salt
1 c Butter or margarine,
-softened
1 1/2 c Sugar
1 Egg
1 t Vanilla extract
1 pk NESTLE Toll House semi-sweet
-chocolate Rainbow Morsels,
-divided (9 oz)

Preheat oven to 375’F. In small bowl, combine flour, baking soda, baking
powder and salt; set aside.

In large mixer bowl, beat butter and sugar until creamy. Blend in egg and
vanilla extract. Gradually beat in flour mixture. (Batter will be stiff.)
Stir in 1 cup Nestle Toll House semi-sweet chocolate Rainbow Morsels.
Shape rounded teaspoonfuls dough into balls; place on ungreased cookie
sheets. Gently press 3 of 4 remaining Rainbow Morsels into each balls.

Bake 8-10 minutes until edges are lightly browned. Let stand 2 minutes.
Remove from cookie sheets; cool.

Makes about 4 1/2 dozen cookies.

MMMMM

Filed under: Chinese, Vegetables, Vegetarian

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Archive for February, 2017

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