Foods Recipes

-----------------------------------CRUST----------------------------------- Shortbread; See Recipe # 22 ---------------------------------CHEESECAKE--------------------------------- 2 c Cottage Cheese

1 c Swiss Cheese; Grated

1/2 c Sugar; Granulated

6 Egg Yolks; Large

9 Egg Whites; Large

6 tb Butter; Softened

3 tb Unbleached Flour

3 tb Cornstarch

Preheat the oven to 350 degrees F. Press the cottage cheese through a sieve. In a large mixing bowl, beat together the cottage cheese, Swiss cheese, butter, flour, cornstarch and sugar blending well. Add the egg yolks, one at a time, at low speed mixing well after each addition. In another large mixing bowl, beat the egg whites until they form stiff peaks and fold them gently into the cheese mixture. Pour the mixture into the prepared crust and bake for 45 minutes. The cake will rise above the top of the pan, then settle down again. Cool in the oven with the door propped open, then chill.

CAKE 2/3 c Sugar

1/2 c Butter

2 Eggs

2 tb Lemon Juice

2 c Flour

2 ts Baking Powder

1/4 ts Salt

1/4 c Red Raspberry Preserves

3 1/2 c Apples, peeled & thinly

Sliced (approx. 4 apples) TOPPING 1 c Ground Almonds

1/2 c Sugar

1/2 c Dairy Sour Cream

2 Eggs, beaten

2 tb Flour

1 ts Lemom peel, grated

GLAZE 1/4 c Powdered Sugar

1 ts Lemon Juice (1 to 2 ts.)

1. Heat oven to 375?F. Grease and flour 9 or 10-inch springform pan.

2. In a large bowl, combine 2/3 cup sugar and butter; beat until light and

fluffy. 3. Add 2 eggs and 2 tablespoons of lemon juice; beat until well blended.

4. In a small bowl combine 2 cups flour, baking powder, and salt; blend

well. 5. Add to egg mixture; beat at low speed until well blended.

6. Spread in prepared pan. Then spoon preserves over batter; carefully

spread to cover. 7. Top with apple slices; slightly press into batter.

8. In medium bowl, combine all topping ingredients; blend well and pur

over apples. 9. Bake at 350?F. for 55 to 65 minutes or until apples are tender, edges

are light golden brown and toothpick inserted in center comes out clean. 10. Cool 10 minutes, then carefully remove sides of pan.

11. In small bowl, blend all glaze ingredients until smooth; drizzle over

cake. Serve warm or cool. * * * * * * * * * * * * * NUTRIENTS PER 1/16 OF RECIPE Calories.........................280 Dietary Fiber....................2 g Protein..........................5 g Sodium........................150 mg Carbohydrates...................39 g Potassium.....................125 mg Fat.............................12 g Calcium..................6% U.S. RDA Cholesterol....................90 mg Iron.....................6% U.S. RDA Source: The Pillsbury Cookbook Typed for you by Lois Flack - Cyberealm BBS, Watertown NY

2 Oranges

1/2 c Currants

2 Jars (4-ounce) sweet

Potato baby food puree 1 c Nonfat milk

1/2 c Thawed frozen egg

Substitute 2 c Cake flour

1 1/3 c Sugar

1 ts Baking soda

1 ts Salt

1 ts Ground cinnamon

Sweet potato puree provides the moistness in these individual non- fat cakes. Mini-bundt pans, each containing 6-bundt shaped cups, are available in many cookware stores. (By Times Food Stylists) Remove peel from oranges in large strips. Remove any white pith on orange. Finely chop peel in food processor along with currants. Stir in juice from oranges, sweet potato puree, milk and egg substitute. Sift together cake flour, 1 cup sugar, baking soda, and salt. Quickly stir sweet potato mixture into dry ingredients. Divine batter amoung 9 mini-bundt non-stick cups sprayed with non- stick vegetable spray. Bake at 350 degrees F. 20 to 25 minutes or until cakes test done. Let cool in pan 5 minutes. Remove to wire rack. Combine remaining 1/3 cup sugar and cinnamon. Roll cakes in sugar mixture while still warm. Makes 9 mini-bundt cakes. Each mini-bundt cake contains about: 216 calories; 300 mg sodium; 0 cholesterol; 0 fat; 50 grams carbohydrates; 5 grams protein; 0.44 gram fiber. Recipe from: Los Angeles Times Newspaper, Thursday April 30, 1992. By Minnie Bernardino and Donna Deane, Times Food Stylists.

1 1/2 c CAKE FLOUR

1/2 ts BAKING SODA

1/2 ts SALT

1/2 ts GROUND CINNAMON

1/2 ts GROUND NUTMEG

1/2 c UNSALTED BUTTER

1/2 c SOUR CREAM

1 1/4 c PLUS 2TBS SUGGAR

3 EGGS, RM TEMP

1 8OZ SWEET POTATO, BAKED,

PEELED, PUREED 1 ts VANILLA EXTRACT

CINNAMON SAUCE: 2 c MILK

3 CINNAMON STICKS, CRUSHED

1/2 VANILLA BEAN, SPLIT

LENGTHWISE 4 EGG YOLKS

1/2 c SUGAR

1/4 c SOUR CREAM

PRALINE OR TOFFE ICE CREAM CAKE: Preheat over to 300F. Lightly oil 8 1/2 x 4 1/2 x 2 5/8 inch loaf pan. Sift first 5 ingredients into medium bowl. Using electric mixer, beat butter and sour cream in large bowl until well blended. Gradually add sugar and beat until well blended. Gradually add sugar and beat until mixture is light and fluffy. Add eggs 1 at a time, beating well after each addition. Mix in 1/2 cup sweet potato puree and vanilla. Stir in dry ingredients Transfer to prepared pan. Bake until tester inserted into center co9mes out clean, about 1 hour 15 minutes. Cool cake in pan on rack 30 minutes. Cut around sides of pan with knife. Turn cake out onto rack and cool. SAUCE: Combine milk and cinnamon sticks in heavy medium sauce pan Scrape in seeds from vanilla bean ; add bean. Bring to boil. Remove from heat. Cover and let steep 15 minutes. Wisk yolks and sugar in bowl to blend. Slowly beat milk mixture into egg mixture. Strain custard into same saucepan. Cook over medium-low heat until custard tickens and leaves path on back of spoon when finger is drawn across, stirring constantly, about 15 minutes; do not boil. Pour custard into bowl. Whisk in sour cream. Cover and chill until cold, stirring occasionally. Cut cake into slices and transfer to plates. Top with ice cream and sauce.

2 tb Unsalted butter; melted

1/2 c Cooked sweet potatoes

- peeled and chopped - or roughly mashed 1 Egg

1/3 c All-purpose flour

1/2 ts Baking powder

1/4 c Milk (or more)

Sour cream PLACE SWEET POTATOES in a mixing bowl, add egg and mix well. Stir in the flour and add the baking powder. Add up to 1/3 cup of milk, stirring. Stir in 1 tablespoon butter. The mixture should have the consistency of thick, lumpy sauce and be able to coat a wooden spoon. Place a non-stick or heavy iron skillet over medium heat on top of the stove and add 1/2 teaspoon butter. Spoon 3 tablespoons of batter per pancake into the skillet and cook until bubbles rise to the surface of the pancakes and break, about 1 to 2 minutes. Using a spatula, flip the pancakes and cook another 2 minutes. Remove pancakes from the skillet and keep warm on a covered plate in the oven. Repeat the procedure until all the pancakes are cooked. After the first batch is cooked, add as little butter as possible without allowing the pancakes to stick to the bottom of the pan. Serve with sour cream. Makes 12 small pancakes.