Ginger Mascarpone Cheesecake with a Chocolate Crust

Recipe By : Jack and Kay Hartman
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
For Cheesecake:
2 lbs cream cheese
1/2 lb mascarpone cheese
1 1/4 c sugar
2 lg eggs
1 1/2 tbsps fresh grated ginger
For Crust:
1/2 lb cold sweet butter
1/2 c sugar
1 1/2 c flour
1/2 c cocoa powder
1 pinch salt

Prepare crust:
Combine the butter and sugar in the bowl of an electric mixer. Using the
paddle attachment, mix on low speed for 15 seconds. Add the flour, cocoa, and
salt and continue mixing on low speed until dough comes together.

Put the dough on a lightly floured board and roll it into a 10″ circle. Line
the bottom and 1/2 inch up the sides of the springform pan. Freeze the crust
for at least 1 hour.

Bake the crust in a preheated 225 degree oven for 25 minutes. Set aside to
cool.

To make cheesecake:
Preheat the oven to 300¡. Put the cream cheese and the mascarpone in the bowl
of an electric mixer. Using the paddle attachment, beat on medium speed until
smooth. Continuing to mix, slowly add the sugar.

Beat in the eggs one at a time, mixing well after each addition. Stir in the
grated ginger. Spread the batter over the baked crust.

Put the cheesecake in the oven. Place a pan of hot water on another rack below
the cheesecake. (The steam from the water prevents a crust from forming on top
of the cake.)

Bake the cheesecake for 35 to 60 minutes, until almost set. (The center will
not be completely firm.) When the cake has finished baking, remove it from the
oven, loosen it from the edges of the pan by running a knife around the inside
edge. Let the cheesecake cool for 30 minutes at room temperature. Both steps
help prevent the top from cracking.

Refrigerate the cheesecake until cold. Unmold the cake by again running a
knife around the outside edge of the pan and then releasing the latch on the
springform.

To serve, cut the cheesecake with a hot dry knife. (Dip the knife in hot water
and then dry it off.)

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Per serving: 6457 Calories; 438g Fat (60% calories from fat); 118g Protein;
552g Carbohydrate; 1667mg Cholesterol; 3084mg Sodium

COOKED QUINOA OR TEFF

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Ingredients:
1 c Quinoa or 1/2 cup teff
2 c Water
1/4 ts Salt, optional

Servings: 4

Directions:

Quinoa only: measure into a saucepan half full of cold water. Swish quinoa
briskly with your hand, then pour it into a fine strainer to drain. Repeat
two or more times, until your water runs clear and doesn’t foam when
agitated. Drain again.

Bring quinoa or teff, water and salt to a boil. Reduce heat and simmer,
covered, for 15 to 20 min, until the water is absorbed. Remove from heat,
and cover for 5 min more.

Note: Add quinoa or teff to soups in either of two ways: 1) Add them,
uncooked to the pot a half hour before serving time 2) Add them cooked
(left-over) to the pot 10 min before serving. (If frozen, allow 20 min.)

From “The Yeast Connection Cookbook” by William G Crook, MD Marjorie Hurt
Jones, RN

Courtesy of Theresa Merkling

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Title: TOMATO APPLE CATCHUP
Categories: Vegetables, Fruits, Sauces
Yield: 3 servings

15 lb Ripe Tomatoes; Cored And
-Quartered
4 lg Sour Apples
1 lb Medium Onions; Peeled And
-Sliced
12 lg Garlic Cloves; Peeled
2 c ;Cold Water
3 tb Salt
1 1/2 ts Pepper
1 c Granulated Sugar
2 ts Celery Seed
2 ts Mustard Seed
1 tb Whole Allspice
1 tb Whole Cloves
1 3-Inch Stick Of Cinnamon
1 qt White Vinegar

Simmer the tomatoes and the diced, cored apples,
covered, until soft then press them through a coarse
sieve. Cook the onions and garlic in water, covered,
20 minutes. Strain through a coarse sieve and add to
the tomato pulp in a large pickling kettle. Add the
salt, pepper, and sugar to the kettle. Tie the next 5
ingredients i a cheesecloth bag and add to the
mixture. Simmer, uncovered, 1 hour, stirring
occasionally. Add the vinegar, and cook, uncovered,
until thick, about 2 hours. Remove the spice bag and
pour the catchup at once into clean, hot preserve jars
and seal according to the jar or lid manufacturers
directions.

YIELD:

3 1/2 pints

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Title: Impossible Garden Vegetable Pie
Categories: Vegetables, Pies, Eggs, Easy
Servings: 6

2 c Brocolli OR Cauliflower
-Fresh, chopped
1/2 c Onion; chopped
1/2 c Green pepper; chopped
1 c Cheddar cheese; shredded
1 1/2 c Milk
3/4 c Bisquick or baking mix
3 Eggs
1 ts Salt
1/4 ts Pepper

Preheat oven to 400F. Lightly grease pie plate (10“x1 1/2”) Cook brocolli
till almost tender; drain thoroughly*. Mix brocolli, onion, green pepper in
pie plate. Beat remaining ingredients 15 sec in blender or 1 minute with
hand beater or till smooth. Pour in pie plate. Bake till golden brown and
knife inserted in centre comes out clean; aprrox. 35 – 40 minutes. Let
stand 5 minutes before cutting. Garnish with tomato slices and parlsey.

*1 pk (10 oz) frozen chopped brocolli (thawed) or cauliflower thawed and
drained may be substituted for the fresh. Do NOT cook.

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Title: CREAMY CAROB SQUARES
Categories: Desserts, Cookies
Yield: 1 batch

1 c AM Whole Wheat Pastry Flour
1/2 c AM Oat Bran
1/2 c AM Oat Flakes
1/2 c Slivered almonds
3/4 c AM Sesame Tahini (soft)
2 tb Rice syrup; {mixed with…
2 tb -Water}
1 c Tofu
1/2 c Ricotta cheese
-OR- low-fat cottage cheese
1/2 c Carob powder
1/2 c Maple syrup
1 ts Vanilla; OR…
1/2 ts -Almond extract

Combine first six ingredients to form a crumb mixture. Set aside. Beat
together remaining ingredients. Place half of crumb mixture in an oiled
9″ x 12″ pan, press down well; cover with carob mixture, then top with
remaining crumb mixture. Bake at 350 F. for 30-35 minutes or until
golden. Cool and cut into squares.

SUGGESTION: If crumb mixture does not stick together, add a little oil.

Source: Arrowhead Mills “Oat Bran Recipes” tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

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Title: KIWI LIME MARMALADE
Categories: Condiments, Preserves
Yield: 1 servings

4 Kiwis; peeled and trimmed
Zest of 1 lime, slivered
3/4 c Sugar
2 tb Fresh lime juice

1. Quarter the kiwis lengthwise, and then cut them crosswise into
1/2-inch cubes. 2. Combine the kiwis with all the remaining
ingredients in a deep 2-1/2-quart microwave-safe casserole, and stir
well. 3. Cook, uncovered, at full power (650 to 750 watts) for 5
minutes. Stir, return to the microwave, and cook until thick, another
6 minutes. 4. Allow the marmalade to cool to room temperature; then
cover tightly and refrigerate. It will keep for 1 week in the
refrigerator. Makes 1 cup. Source: The New Basics Cookbook

MMMMM

Title: WONTON SOUP #1
Categories: Chinese, Soups
Yield: 4 servings

2 oz Cooked ground pork
1/4 c Chopped scallions (green
-onions)
2 ts Teriyaki sauce
1/2 ts Cornstarch
1/4 ts Ground ginger
20 Wonton wrappers (3 x 3-inch
-squares)
SOUP:
2 3/4 qt Water, divided
3 Pkt instant chicken broth
-and seasoning mix
1 c Shredded spinach
1/4 c Thinly sliced mushrooms

WONTONS: In small bowl combine pork, scallions,
teriyaki sauce, cornstarch and ginger, mixing well.
Spoon an equal amount of pork mixture (about 1/2
teaspoon) onto center of each wonton wrapper; moisten
edges of wrappers with water and fold wrappers in
half, triangle-fashion, enclosing filling and forming
20 wontons. Press edges together to seal; bring base
corners of each triangle together, overlapping
corners, and press to seal. Cover and refrigerate
until ready to use.

SOUP: In 3-quart saucepan bring 2 quarts water to a
boil. Add wontons and, when wontons rise to surface,
cook for 1 minute longer. Using slotted spoon, remove
wontons to plate and set aside. Discard cooking
liquid.

In 1-quart saucepan bring remaining 3 cups water to a
boil; add broth mix and stir to dissolve. Add spinach
and mushrooms and cook for 1 minute; add wontons and
cook until heated through.

Makes 4 servings; about 3/4 cup soup and 5 wontons
each.

[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by
Fred Peters.

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Rice Poblano Soup

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Poblano peppers — roasted
peeled and seeded
1 medium Onion — coarsely chopped
1 Garlic clove
7 cups Chicken stock — divided
1 tablespoon Vegetable oil
1 cup Uncooked rice*
1 teaspoon Salt
2 cups Cooked shredded chicken
1 cup Heavy cream
8 ounces Monterey Jack cheese — cubed

Combine peppers, onion and garlic with 1/2 cup chicken stock in blender;
process until smooth. Heat oil in 4-quart Dutch oven over medium-high heat
until hot. Pour poblano mixture into hot oil and cook sauce for 5 minutes,
stirring constantly. Add remaining chicken stock, rice, and salt. Bring to a
boil. Reduce heat and simmer 15 to 20 minutes or until rice is tender. Add
chicken and cream; heat thoroughly. Place heaping tablespoon cubed cheese in
bottom of each bowl. Ladle soup over cheese and serve immediately.

*Recipe based on regular-milled long grain white rice. If using other types
of rice refer to rice cooking chart.

Source: Viva Arroz! Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

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BACKPACKER BARS

Recipe By : DESSERT SHOW #DS3002
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup butter
1 1/2 cups brown sugar
1 cup quick cooking oats
1 cup whole wheat flour
1 cup white flour
1/2 cup wheat germ
4 teaspoons grated orange peel
4 eggs — lightly beaten
2 cups whole almonds
1 cup chocolate chips
1/2 cup chopped dates
1/2 cup chopped dried apricots
1/2 cup shredded coconut

Preheat oven to 350. Cream butter with 1 cup brown sugar. Stir in oats,
wheat flour, white flour,
wheat germ, and orange peel. Press mixture into bottom of an ungreased 9
x13-inch baking pan.
Combine eggs, almonds, chocolate chips, dates, apricots, coconut and
remaining 1/2 cup. brown
sugar. Mix gently, but thoroughly. Pour over butter mixture. Spread evenly.
Bake 30-35 minutes
and cool before cutting into bars.

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Title: SEASON’S BEST THUMBPRINT COOKIES
Categories: Cookies, Holiday
Yield: 36 servings

1/2 c Butter or margarine
– softened
2/3 c Sugar
1 Egg
1 ts Vanilla extract
1 c All-purpose flour
1/3 c HERSHEY’S Cocoa
1/4 ts Salt
2 tb Milk
1 c Chopped walnuts
Your choice of FILLING
-(recipes follow)
1 c Cherry pie filling
– chilled

In large mixer bowl beat butter, sugar, egg and vanilla until light and
fluffy. Stir together flour, cocoa and salt; blend into butter mixture.
Add milk; beat until well blended. Stir in walnuts. Refrigerate dough at
least 1 hour or until firm enough to handle. Heat oven to 350 F. Lightly
grease cookie sheet. Shape dough into 1-inch balls; place on prepared
cookie sheet. Press thumb into center of each cookie. Bake 10 to 12
minutes or until set. Remove from cookie sheet to wire rack; cool. To
serve, place about 1/2 teaspoonful filling in thumbprint; top with about
1 teaspoonful pie filling. Store cookies in refrigerator. About 3 dozen
cookies.

VANILLA FILLING: In small bowl, combine 3/4 cup powdered sugar, 1
tablespoon plus 1 teaspoon softened butter or margarine, 2 to 3
teaspoons milk and 1/2 teaspoon vanilla extract; beat until smooth.

CHOCOLATE CREAM FILLING: In small mixer bowl, beat 1 package (3 oz.)
cream cheese, softened and 1/2 cup powdered sugar until well blended.
Add 2 tablespoons HERSHEY’S Cocoa and 1/4 teaspoon vanilla extract; beat
until smooth.
Hershey’s is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.