Foods Recipes

Crust: 1 1/2 c Graham cracker crumbs

1/4 c Granulated sugar

1/3 c Butter or margarine; melted

Cheesecake: 3 3 oz pkgs cream cheese; soft

1 c Granulated sugar

1/4 c Light brown sugar

1 3/4 c Sweet potatoes, mashed

2 Eggs

2/3 c Evaporated milk; undiluted

2 tb Cornstarch

1/4 ts Ground cinnamon

1/8 ts Ground nutmeg

Topping: 2 c Sour cream; room temperature

1/3 c Granulated sugar

1 ts Vanilla extract

Recipe by: Sweet Potato Festival, Vardamon, Mississippi, 1994 Crust: Combine crumbs, sugar, and butter in bowl. Press onto bottom and 1 inch up on sides of 9 inch springform pan. Bake at 350 degrees for 6 to 8 minutes. Do not allow to brown. Remove from oven and cool. Cheesecake: Beat cream cheese, sugar and brown sugar in large bowl. Beat sweet potatoes, eggs, and milk. Add cornstarch, cinnamon and nutmeg. Beat well. Pour into crust. Bake at 350 degrees for 55 to 60 minutes or until edge is set. Topping: Combine sour cream, sugar and vanilla. Spread over warm cheeseca Return to 350 degree oven and bake 5 minutes. Cool on wire rack. Remove side of pan and chill several hours or overnight.

1 c Shortening

1 1/2 c Sugar

3 Eggs

2 oz Baking chocolate

-(unsweetened), melted 2 c Cake flour

2 t Baking powder

1 t Salt

1/4 t Baking soda

1 c Cream, heavy

2 t Vanilla extract

Preheat oven to 325 degrees F. Butter a Bundt pan and sprinkle with about 2 T dry bread crumbs, until it is well-coated. This makes a much better

crust than flour does. In a large bowl, add the sugar to the shortening and cream well. Blend in the eggs, one at a time, and beat well. Stir in the melted chocolate. Sift together the dry ingredients. Combine the cream and vanilla extract. Add to the chocolate mixture alternately with the dry ingredients, beginning and ending with the dry ingredients. Pour the batter into the pan and bake for 50-60 minutes. Cool the cake in the pan a few minutes before removing. NOTES: * A rich chocolate Bundt cake -- I got this recipe from my mom, who got it from an American book called Swedish Baking. I like to make this because it does not need to be frosted, which makes it an easy dessert. Yield: one Bundt cake. * This is not an authentic Swedish recipe because their flour is different enough to cause problems in baking. However, the results seem authentic. : Difficulty: easy to moderate. : Time: 20 minutes preparation, 1 hour baking. : Precision: measure carefully. : Kate Hedstrom : UC San Diego : San Diego,Ca : sdcsvax!sdcc12!np42cb : Copyright (C) 1986 USENET Community Trust

1 1/4 c Flour; unbleached

3 ea Eggs; large

1/2 t Salt

2 c Milk

1 t Vegetable oil

16 oz Applesauce; (1 can)

4 oz Raisins

1 t Oil or butter;to grease dish

2 T Sugar

3 T Almonds; sliced and blanched

1 T Butter

Prepare pancake batter by blending flour, 2 eggs, 1/4 t salt and 1 cup of milk. Lightly oil a large frypan and cook 6 to 8 pancakes (2 or 3 at a time). Heat the applesauce and stir in the raisins. Divide the sauce between the pancakes and spread over each top. Roll up the pancakes like jelly rolls and cut each in half with a sharp knife. Grease an ovenproof dish with oil or butter; place pancakes in the dish, setting them up on the cut edges. Blend 1 egg with sugar, 1/4 t salt, 1 cup milk, and sliced almonds. Pour over the pancakes. Dot with butter. Place in a preheated 375 degree F oven and bake for 40 minutes. Serve immediately.

-----------------------------------CRUST----------------------------------- 1 Box (8.5 oz.) chocolate

Wafer cookies 1/4 c Sugar

1 ts Ground cinnamon

Pinch of salt 6 tb Unsalted butter, melted

----------------------------------FILLING---------------------------------- 3 (8 oz.) packages cream

Cheese, softened 2/3 c Sugar

1/2 ts Salt

3 Eggs

3 c Sour cream

1 tb Fresh lemon juice

1 1/2 tb Bourbon or dark rum

1 ts Vanilla extract

2 tb Unsalted butter, melted

MAKE THE CRUST: In a food processor or blender, grind the cookies into moderately fine textured crumbs. Add the sugar, cinnamon and salt and process briefly to blend. Transfer to a bowl, pour the butter over the crumbs and toss with a fork to moisten evenly. Gently press the crumbs evenly over the bottom and sides of a 9-inch springform pan. PREPARE THE CHEESECAKE FILLING: Preheat the oven to 350F. In a food processor, combine the cream cheese, sugar, salt and eggs; blend until smooth, scraping down the sides of the container as necessary. Add the sour cream (see note), lemon juice, bourbon, vanilla, butter, and blend. Pour the filling into the cookie crumb shell and bake in the middle of the oven for 45

minutes. Turn off the oven, prop the oven door slightly open and allow the cake to rest in the oven for 1 hour. Cool on a rack and refrigerate for at least 8 hours. Note: If the container of the food processor is not large enough, add only 1 cup of sour cream. Pour about half the mixture into a mixing bowl; add

the reamining 2 cups of sour cream to the processor and blend. Combine both batches in the mixing bowl and stir to blend. "This is the epitome of cheesecakes - you won't find a creamier, tastier or better one anywhere. Don't open the door during baking if you want to keep the top from cracking. Make this cake at least a day before you want to serve it to allow the flavors to develop."

------------------------------------BASE------------------------------------ 1 c Graham cracker crumbs

3 T Sugar

3 T Margarine, melted

------------------------------------BODY------------------------------------ 3 pk 8-ounce cream cheese, soften

1 c Sugar

3 T Flour

2 T Lemon juice

1 T Grated lemon peel

1/2 t Vanilla

4 ea Eggs (1 separated)

----------------------------------TOPPING---------------------------------- 3/4 c Sugar

2 T Cornstarch

1/2 c Cold water

1/4 c Lemon juice

BASE: Combine crumbs, sugar and margarine; press onto bottom of 9- inch springform pan. Bake at 325, 10 minutes. BODY: Combine cream cheese, sugar, flour, juice, peel and vanilla, mixing at medium speed on electric mixer until well blended. Add three eggs, one at a time, mixing well after each addition. Beat in remaining egg white; reserve yolk for glaze. Pour over crust. Bake at 450, 10 minutes. Reduce oven temperature to 250; continue baking 30 minutes. Loosen cake from rim of pan; cool before removing rim of

pan. TOPPING: Combine sugar and cornstarch in saucepan; stir in water and juice. Cook, stirring constantly, until clear and thickened. Beat reserved egg yolk in small bowl. Add small amount of hot mixture to yolk. Return to mixture in saucepan; cook 3 minutes, stirring constantly. Cool slightly. Spoon over cheesecake; chill. Garnish with lemon and lime slices and fresh mint, if desired.