———————————–CRUST———————————– 7 oz Amaretti (see note) 2 T Granulated sugar 5 T Sweet butter 1 oz Chocolate, unsweetened -(1 square) ———————————-FILLING———————————- 6 oz Chocolate, semisweet 7 oz Amaretti 4 oz Almond paste 1/3 c Amaretto liqueur 1/4 c Sugar, granulated 1 1/2 lb Cream cheese -(room temperature) 4 lg Eggs 1/2 c Heavy cream MAKE CRUST: Butter the sides only (not the bottom) of a 9-inch spring-form pan (about 2 1/2 to 3 inches deep). Grind the Amaretti very fine in a food processor or blender. Mix with sugar in a mixing bowl. Melt the chocolate and butter in the top of a double boiler, stirring occasionally. Add the melted mixture to the Amaretti crumbs and sugar and mix thoroughly. (Don’t wash the double boiler; you’ll be using it again in a minute.) Turn the mixture into the prepared pan. With your fingers, distribute it evenly over the bottom and press it down into a very firm, compact layer. Refrigerate while you prepare the filling. MAKE FILLING: Adjust rack 1/3 up from the bottom of the oven and preheat to 350 degrees F. Partially melt chocolate in the top of a double boiler, then uncover and stir until completely melted. Remove the top of the double boiler and set aside to cool. Break the Amaretti coarsely into a bowl and set aside. Cut the almond paste into small pieces, and beat on low speed with an electric mixer, while gradually adding the Amaretto liqueur. Beat until thoroughly mixed and set aside. Beat the cream cheese with an electric mixer until smooth. Add the sugar and beat until smooth again. Add the almond paste-Amaretto mixture and beat until thoroughly mixed. Add the melted chocolate and beat well again. Add the eggs one at a time, beating at low speed until they are incorporated after each addition. Add the heavy cream and beat until smooth. Add the coarsely broken Amaretti and stir gently only to mix. Turn into the prepared pan, pouring the mixture over the bottom crust. Rotate the pan gently to level the batter. (Don’t worry if the mixture comes almost to the top; it won’t run over.) Bake 45 minutes. It will seem soft and not done, but don’t bake any more; it will become firm when chilled. The top of the cake is supposed to look bumpy because of the large chunks of Amaretti. Let cool completely at room temperature, then carefully remove the sides of the pan and refrigerate the cake (still on the bottom of the pan) for 4 to 6 hours, or overnight. NOTES: * This is adapted from Maida Heatter’s “Book of Great Chocolate Desserts,” (Knopf 1980). It won me a blue ribbon at the Martha’s Vineyard Agricultural Exhibition and Fair in 1983. If you ever find yourself in front of a firing squad, this makes an unbeatable last request. * Amaretti are Italian almond-flavored wafer cookies. They are usually sold in metal tins with the wafers wrapped in packages of two inside the tin. You can also buy Amarettini, which are the same flavor but much smaller and not individually wrapped. Since you’re going to grind some of the wafers and break the others into chunks, it doesn’t matter which size you start with. One brand is Amaretti di Saronna, Lazzaroni & Co. * This is an expensive cake, both in terms of the cost of the ingredients ($15-$20) and the number of calories. : Difficulty: moderate to hard. : Time: 30 minutes preparation, 45 minutes baking, overnight cooling. : Precision: measure ingredients carefully. : Jan Wolitzky : AT&T Bell Laboratories, Murray Hill, New Jersey, USA : ihnp4!mhuxd!wolit : Copyright (C) 1986 USENET Community Trust |
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1 1/2 pk GRAHAM CRACKERS, crushed 1/3 c SUGAR 6 tb BUTTER, melted Mix and pat into bottom and -up sides of 10″ springform -pan. CAKE 2 Envelopes KNOX GELATIN 3/4 c WATER 2 lb CREAM CHEESE, unwrapped and -warmed in Microwave 2 minutes on high 1 1/2 c SUGAR 1 (5 oz.) can EVAPORATED MILK 1 1/2 ts LEMON JUICE 1/2 c AMARETTO 1 ts VANILLA 1 c WHIPPING CREAM, whipped ** CRUST |
————————————BASE———————————— 3 T Margarine 1/3 c Sugar 1 ea Egg 3/4 c Flour ————————————BODY———————————— 3 pk 8-ounce cream cheese, soften 3/4 c Sugar 3 T Flour 3 ea Eggs 1 cn 16-ounce peach halves, drain 1/4 c Amaretto BASE: Beat margarine and sugar until light and fluffy. Blend in egg. Add flour; mix well. Spread dough onto bottom of 9-inch springform pan. Bake at 450, 10 minutes. BODY: Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Add peaches and liqueur; mix well. Pour over crust. Bake at 450, 10 minutes. Reduce oven temperature to 250; continue baking 1 hour and 5 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with toasted almond slices and additional peach slices, if desired. |
1 1/2 c Flaked coconut 1/4 c Chopped almonds 2 T Butter or marg.; melted 24 oz Cream cheese; softened 1/2 c Sugar 1/4 c All-purpose flour 2 t Grated orange peel 1 t Vanilla extract 1/2 c Apricot nectar 1/2 c Cream of coconut 4 Large eggs 8 oz Crushed pineapple, drained Sliced assorted fruits* 2 t Shortening; melted 1/4 c Semisweet-chocolate pieces** 1/4 c White-chocolate pieces** *Note: Suggested fruits: bananas, seedless green and red grapes, kiwifruit, canned mandarin-orange slices, strawberries, etc.) **Chocolate pieces should be melted. 1. Day before serving: Preheat oven to 350 degrees. In medium bowl, combine coconut, almonds and butter; mix well. Press mixture into bottom of 9-inch springform pan. Bake until golden, about 15 minutes. Cool. 2. In large bowl of electric mixer, at high speed, beat cream cheese, sugar, flour, orange peel and vanilla until fluffy. Beat in apricot nectar and cream of coconut. Beat in eggs, one at a time, until blended. Stir in pineapple; pour into prepared crust. Bake 1 hour and 10 minutes, or until set. Cool in pan on wire rack; refrigerate overnight. 3. Just before serving, arrange fruit over top of cake. Stir one teaspoon melted shortening into each of melted semisweet and white chocolates until blended. Place each mixture in a separate small pastry bag fitted with small plain tip; pipe over fruit. |
-Dottie Cross TMPJ72B 3/4 c Chopped roasted peanuts; div 2 tb Chopped roasted peanuts; div 1 c Graham cracker crumbs 1/3 c Butter or margarine, melted 2/3 c Creamy peanut butter 4 pk (3 ounces each) cream cheese -softened 1 cn (14 ozs) sweetened condensed 1/3 c Lemon juice 1 ts Vanilla extract 1 pk (4 ozs) frozen whipped toppi -thawed In small bowl, combine 3/4 cup chopped peanuts, graham cracker crumbs and melted butter; mix well. Press crumb mixture into bototom and 1″ up sides of 9-inch springform pan. Refrigerate crust 20 minutes or until set. In large bowl with electric mixer at medium speed, beat softened cream cheese and peanut butter until fluffy. Gradually beat in condensed milk and mix well. Add lemon juice and vanilla; blend well. Fold in whipped topping. Pour mixture into prepared crust; garnish top with remaining 2 tablespoons chopped peanuts. Refrigerate 2 to 3 hours, or until well chilled. Source: Great Holiday Baking (Woman’s Day) Reformatted by: CYGNUS, HCPM52C |
——————————–FOR THE CAKE——————————– 1 1/4 c Cake Flour 1/2 c Unsweetened Cocoa Powder 3 tb Ancho chili powder 1 ts Baking soda 1/4 ts Baking powder 1/4 ts Cayenne pepper 1/2 ts Salt 10 tb Unsalted butter at room temp 1 1/2 c Sugar 3 Large eggs 1/2 c Buttermilk 1/2 c Hot dark coffee 1 ts Pure vanilla extract ——————————FOR THE TOPPING—————————— 1/2 c Lightly rosasted Macadamias - whole or chopped (about – 2 oz.) 4 oz Semisweet chocolate, chopped 1/2 c Whipping cream [Note: Bobby Flay, chef of NYC's Mesa Grill, prepared this dessert for a Meals on Wheels benefit meal at the Frontera Grill in Chicago. Blended with the cocoa and coffee, the chili powder is only mildly hot and adds something approximating a fruit flavor.] 1. Heat oven to 375 degrees. Butter a 9″ square cake pan, line the bottom with parchment or waxed paper and butter the paper. Measure out cake flour, cocoa, chili powder, baking soda, salt, baking powder, and cayenne. Sift them together 3 times. 2. Using an electric mixer with a large bowl, beat the butter and sugar together until light and fluffy. Beat in the eggs, one at a time, and continue beating until mixture is light, fluffy and almost tripled in volume. 3. Fold 1/3 dry mixture into the butter-egg mixture, then add 1/2 the buttermilk and 1/2 the coffee. Fold in another 1/3 of the dry mixture then the remaining buttermilk and coffee. Finish with the remaining dry dry mixture and the vanilla extract. 4. Spread the batter in the prepared pan. Bake until cake springs back when touched lightly (30 – 35 min.). Then turn out of pan and leave on the rack until completely cool. 5. Use a 2-1/2 inch cookie cutter to cut rounds from the cake. Place the rounds in paper cupcake liners. 6. Make the topping: If the macadamias are raw, roast them in a 350 degree oven, turning once, until they just begin to color. Place the chopped chocolate in a bowl, heat the whipping cream tii the point of a bowl and pour it over the chocolate. Let cool to warm then drizzle it over the cupcakes. Top with macadamia nuts. [Note: Ancho chili powder can be made by stemming and seeding whole ancho chilies and pulverizing them in an electric spice mill or coffee grinder. The poweder should be available at markets featuring Soutwestern ingredients or may be ordered by mail from G.B. Ratto & Co., 800-325-3483.] From Chicago Tribune Magazine 3/23/93. Posted by Bud Cloyd |
3 lg Eggs, beaten * 2 c Sugar * 1 c Plus 2 Tbsp salad oil 2 c Plus 1 Tbsp sifted cake -flour * 1 1/8 ts Cinnamon 1 1/2 ts Salt 1 tb Baking soda 1 1/2 c Shredded coconut 2 c Grated carrots 1 c Plus 2 Tbsp crushed, -drained pineapple 1 c Plus 2 Tbsp crushed -walnuts 1 c Raisins -Frosting: 1/2 c Softened margarine or -butter 8 oz Softened cream cheese 1 lb Confectioners sugar 1 ts Vanilla extract Here is a recipe, developed young man here in the Detroit area. With this recipe, he won a $10,000 scholarship to Johnson and Wales College, which is considered a top-notch cooking school, located in Charleston, SC. This young man, Andre Black, spent 2 weeks developing this recip, this cake was among the top 19 recipes chosen Andre hopes tobbecome an executive chef, and own his own resturant someday. |
12 oz Semi-sweet chocolate, -coarse -y chopped 5 ts Espresso or strong coffee 2 c Sugar - 1 c Butter 6 Eggs; large, separated, -roo -temperature 1 c All-purpose flour -Confectioners sugar for -garn -sh, optional Position rack in center of oven and preheat to 350 degrees. Lightly butter a 9″ springform pan. Dust pan with flour and tap out excess. In top of double boiler over hot, not simmering water, melt together espresso and chocolate, stirring occasionally. Remove pan from heat and cool until tepid. In large bowl, using hand-held electric mixer set at medium high speed, cream sugar and butter together until light and fluffy. One at a time, add egg yolks to mixture, beating well after each addition. Beat in flour. In large grease-free bowl, using hand-held mixer at medium high speed, beat egg whites until they form stiff, shiny peaks. Fold 1/4 of the whites into chocolate mixture to lighten. Then fold in remaining whites. Fold in butter and flour mixture. Scrape batter into prepared pan and bake 60 to 70 minutes or until top is crusty and cracked and the middle is still slightly moist. Remove cake to wire rack to cool completely. Remove sides of springform pan and transfer cake to serving plate. If desired, place doily on top of cake and sprinkle with confectioners sugar. Remove doily to form pattern. Converted by MMCONV vers. 1.40 |
250 g Flour, self raising 100 g Butter 75 g Dark brown sugar 150 g Dried mixed fruit 1 tb Black treacle 1 Egg 1 ts Ground ginger 1 ts Mixd spice 1/2 ts Salt 1/2 ts Bicarbonate of soda 200 ml Milk Cream the butter and sugar until light and fluffy. Beat in the egg and stir in the treacle. Sift the flour, ginger, spice and salt together and stir into the creamed mixture. Dissolve the bicarbonate of soda in the milk and stir into the cake mixture. Add the fruit and mix well. Turn into a 20cm (8 inch) round cake tin lined with greased greaseproof paper and bake in a moderate oven (170C, 325F, gas mark 3) for 1 hour or until cooked. From:Country Cooking – Recipes from Wales by Sian Llewellyn. |
1 pk Sara Lee Pound Cake, frozen 2 c Heavy cream 3/4 c Butterscotch syrup 3 1/4 oz. chocolate covered Toffee candy bars, chopped 1. Cut pound cake horizontally into 3 equal-sized layers; set aside. 2. In a chilled large deep bowl, beat the cream with chilled beaters until stiff peaks form. Gradually add the butterscotch syrup, folding gently. 3. Place the first cake layer on a serving plate. Liberally frost with whipped cream mixture. Sprinkle layer with 1/3 of the candy bars. Arrange second layer and repeat process. Top with the third layer and frost top and sides of cake with remaining whipped cream. Drizzle more butterscotch syrup over cake, and top with remaining candy bars. Chill in refrigerator for at least 3 hours before serving. (Variation: Use strawberry or chocolate syrup in place of butterscotch and garnish with chopped frozen strawberries or semi-sweet chocolate chips) From: America’s Favorite Desserts Cookbook, Sara Lee 1992 Ann Fowler, Watertown, NY |