Foods Recipes

1/2 c Butter or margarine,

Room temperature 3/4 c Brown sugar

3/4 c Granulated sugar

4 Squares (4 oz.) unsweetened

Chocolate, melted 4 Eggs

2 1/2 c Cake flour

1/2 ts Baking soda

1 c Buttermilk

2 ts Vanilla

1 c Chocolate chips coated in

2 tb All-purpose flour

Preparation time: 20 min. Baking time: about 50 min. Oven temperature: 350 degrees F. This cake is so rich and moist and it keeps well for some time in a well covered cake tin or wrapped in plastic in the refrigerator. For one 10-inch cake you will need: Fresh sliced strawberries, for garnish 1. Cream butter with sugars until smooth and well blended.

2. Add chocolate and eggs, one at a time. Beat until fluffy.

3. Mix flour and baking soda. Add to creamed mixture.

4. Blend in buttermilk and vanilla, stir until smooth. Add chocolate chips.

5. Turn batter into a well-greased and floured 10-inch tube baking pan.

6. Bake at 350 degrees F. for 40 to 50 minutes or until a cake tester comes

out clean. 7. Let cake cool in pan for a couple of minutes.

8. Turn cake out of pan onto a wire rack. Cool completely.

9. Garnish with fresh sliced strawberries or other berries.

10. Serve with a dollop of whipping cream.

From: Great American Recipes Shared by: Kaitlin Young

6 tb BUTTER, melted

2 c CHOCOLATE COOKIE WAFERS,

-crushed 1 ts MINT EXTRACT

Mix and press into bottom -and sides of 10-inch -springform Pan. FILLING 32 oz CREAM CHEESE, unwrapped and

-warmed in Microwave 2 minutes on high. 6 oz SEMI-SWEET CHOCOLATE, melted

1 1/3 c SUGAR

1/4 c CORNSTARCH

1 ts VANILLA

6 JUMBO EGGS, shelled and

-warmed in microwave for 30 Seconds. 1/2 c HEAVY CREAM

** CRUST

----------------------------GRAHAM CRACKER CRUST---------------------------- 1 1/4 c Graham cracker crumbs

3 tb Sugar

6 tb Butter or margarine; melted

----------------------------------FILLING---------------------------------- 1 pk Lemon gelatin (3 oz)

1 1/4 c Boiling water

1/2 c Evaporated milk; chilled

1 1/2 c Whipping cream

16 oz Cream cheese; softened

1/2 c Cottage cheese

1/2 c Lemon juice

1/4 ts Vanilla

1/4 ts Salt

1/2 c Sugar

Using fingers, work crumbs and 3 tablespoons sugar into melted butter. Divide mixture, using 2/3 to cover bottom and sides of 9-inch springform pan and reserving 1/3 as topping to sprinkle over filling. Dissolve gelatin in boiling water. Set aside until syrupy. Combine milk and cream and beat until mixture is quite thick. Mix cheeses, lemon juice, vanilla, salt and 1/2 cup sugar in separate bowl. Add cheese mixture to cream mixture. Blend in partially set gelatin. Pour into crust and chill 4 hours.

Unsalted butter & flour - for the cake pan 1/2 lb Almond paste

1 1/4 c Sugar

1 c Unsalted butter

- at room temperature 5 Eggs

1 c Sour cream

2 ts Vanilla extract

1/4 ts Almond extract

3 c Unbleached white flour

1 1/2 ts Baking powder

1 ts Baking soda

1/4 ts Salt

--------------------------------FOR GARNISH-------------------------------- Raspberry jelly Whole raspberries Powdered sugar This is from Deborah Madison's "The Savory Way" (Bantam, 1990). When the cake cools, slice it horizontally and spread it with raspberry jelly or whole, sugared raspberries. Replace the top and dust with powdered sugar. PREHEAT THE OVEN TO 325F. Butter and flour a 9-inch springform pan. Combine the almond paste and the sugar in a food processor and work until well blended. Add the butter and continue to process until blended; then add the eggs, one at a time, the sour cream and the flavorings. Transfer the mixture to a mixing bowl. Sift the flour with the baking powder, soda and salt. Add it to the batter a third at a time, gently stirring in each cupful. Turn the batter into the baking pan and bake the cake in the middle of the oven until the cake is golden on top and springy to the touch, about 1 hour. Remove the cake from the oven and let it stand to cool slightly;

then turn it out onto a serving plate. When cool, dust it with sifted powdered sugar. This cake will keep well, wrapped tightly for several days. Makes 1 large cake.

-----------------------------------CRUST----------------------------------- 6 T Butter, melted

1 t Cinnamon

3 T Sugar

2 c Graham cracker crumbs

----------------------------------FILLING---------------------------------- 24 oz Cream cheese, at

-room temperature 1 c Sugar

3 lg Eggs, at room

-temperature 1/2 t Vanilla extract

----------------------------------TOPPING---------------------------------- 2 c Sour cream

1/2 t Vanilla

3 T Sugar

Preheat oven to 375 degrees F. Mix crust ingredients. Press into springform pan on bottom and sides. Mix filling ingredients and pour into pan. Make sure all ingredients are room temperature. Bake 30-35 minutes, or until slightly browned. Remove cake from oven and increase oven temperature to 500 degrees F. Mix topping ingredients and gently spread on top of cake. Return cake to 500 degree F. oven for five mins. Remove from oven, cool to room temperature, and chill overnight. Serve cold. NOTES: * Ultimate cheesecake -- This recipe is the original creation of a co-worker, Don Chaney. I consider myself a cheesecake gourmet, and I rate this recipe as 8.5 out of 10 (However, there are no 10s). The recipe is so simple, I almost feel guilty serving it. * Variations: Crush some walnuts into the crust. Pour a can of cherry or blueberry pie filling over the chilled cake, then chill again. Put about 2-3 T of your favorite liqueur into the cake filling.

: Difficulty: easy to moderate. : Time: 10 minutes preparation, 40 minutes baking, overnight cooling. : Precision: measure the ingredients. : Brian G. Gordon : CAE Systems Division of Tektronix, Inc., Santa Clara CA : tektronix!cae780!gordon {ihnp4, decwrl}!amdcad!cae780!gordon : {hplabs, resonex, qubix, leadsv}!cae780!gordon : Copyright (C) 1986 USENET Community Trust