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Publisher's Desk Ramblings Did You Know? Monthly Theme Reader Support Birthday Babies Discussion Forum Crazy Corner Recipe Favorites Heart Healthy For Two Publisher's Choice
We have a birthday baby! Our very own Shannon H. from West Michigan will be celebrating her birthday tomorrow. I have tried to provide Shannon with most of what she wanted. If you have anything else for her, please post it in our QT Discussion Forum. While you're there, send our gal some birthday wishes! Here is what Shannon had to say: "Let's see here I've been with A to Z for a few years now and I've lost track of how long. I've got 2 kids and I've been married almost 6 years. Currently a stay at home mom I enjoy cooking, baking, gardening, and reading. I'm always on the lookout for awesome cheesecake recipes. While I'll gladly welcome any favorites, I'm currently specifically looking for a recipe for TGI Friday's vanilla bean cheesecake. Although a good recipe for vanilla bean ice cream would be good too..." I believe everyone will enjoy Shannon's birthday issue. We'll see you here again on Sunday when we'll have an issue from a surprise guest publisher. 
Cookbooks, Recipes, Gourmet Cooking from Amazon
This little poem tells it pretty much like it was 50 years ago........ Shared by Bryan, TX A little house with two bedrooms and one car on the street, A mower that you had to push, to make the grass look neat. In the kitchen on the wall, we only had one phone, And no need for recording things - someone was always home. We only had a living room, where we would congregate, Unless it was at meal time, in the kitchen where we ate. We had no need for family rooms or extra rooms to dine, When meeting as a family those two rooms would work out fine. We only had one TV set and channels - maybe two, But always there was one of them, with something worth the view. For snacks we had potato chips that tasted like a chip And if you wanted flavor, you made Lipton's onion dip. Weekends were for family trips, or staying home to play, We all did things together, even go to church to pray. When we did our weekend trips, depending on the weather, No one stayed at home because we liked to be together. Sometimes we would separate, to do things on our own, But we knew where the others were, without our own cell phone. Then there were the movies with your favorite movie star And nothing can compare to watching, movies in your car. Then there were the picnics, at the peak of summer season, Pack a lunch and find some trees - and never need a reason. Get a baseball game together, with the friends you know, Have real action playing ball - and no game video. Remember when the doctor used to be the family friend, And didn't need insurance - or a lawyer to defend The way that he took care of you, or what he had to do, Because he took an oath, and strive to do the best for you. Remember going to the store - and shopping casually, And when you went to pay for it, you used your own money? Nothing that you had to swipe or - punch in some amount, Remember when the cashier person had to really count? Remember when we breathed the air, it smelled so fresh and clean, And chemicals were not used on the grass, to keep it green. The milkman and the bread man used to go from door to door, And it was just a few cents more than going to the store. There was a time when mailed letters, came right to your door, Without a lot of junk mail ads, sent out by every store. The mailman knew each house by name and knew where it was sent, There was not loads of mail addressed to: "Present Occupant". There was a time when just one glance, was all that it would take, And you would know the kind of car, the model and the make. They didn't look like turtles, trying to squeeze every mile, They were streamlined, white walls and fins -- and really had some style. One time the music that you played, whenever you would jive, Was from a vinyl, big holed record called a forty-five. The record player had a post, to keep them all in line, And then the records would drop down and play one at a time. Oh, sure we had our problems then - just like we do today, And always we were striving - trying for a better way. And every year that passed us by brought new and greater things, We now can even program phones, with music or with rings. Oh, the simple life we lived still seems like so much fun, How can you explain a game - just kick the can and run. And why would boys put baseball cards, between bicycle spokes? And for a nickel, red machines had little bottled cokes. This life seemed so much easier - and slower in some ways, I love the new technology but I sure miss those days So time moves on and so do we - and nothing stays the same, But I sure love to reminisce, and walk down memory lane.
Cheesecake Baking Tips Source: About.com - Carroll Pellegrinelli Yes, You Can Make a Perfect One Bring all ingredients to room temperature before mixing. This usually takes thirty minutes. To soften cream cheese in the microwave: place unwrapped 8 oz. cheese in a microwavable bowl and microwave on high for 15 seconds. Add 15 seconds for each additional bar of cheese. Mix filling only until combined. Don't over mix. Use a spring form pan so that the sides can be removed. Butter sides or use a metal spatula around the edges immediately after removing the cheese cake from the oven. Place spring form pan on a shallow pan, like a pizza pan, or cover bottom and up one inch around the sides with aluminum foil to avoid leaks in the oven. Place a shallow pan of water in rack below cheesecake to keep oven moist. Don't open oven door while baking. A perfectly baked cheesecake will be puffed around the edges. When shaken, about an inch in diameter in the center should jiggle. Cool slowly (about an hour) on a wire rack, away from any drafts. Store in the refrigerator, loosely covered, for up to four days. The bottom of the pan can be removed from the cheesecake once the cake has firmed in the refrigerator. Use two spatulas to move cake to serving platter. Garnishing a cheesecake should only be done within 1 to 3 hours of serving. Cheesecakes taste best when brought to room temperature. This takes about 30 minutes. Securely wrap an already firm, about 4 hours in the refrigerator, cheesecake to be put in the freezer. Cheesecakes can be kept for up to 2 months in the freezer. Thaw frozen cheesecake overnight in the refrigerator.
Mexican Recipe Favorites Here's the scoop on the current theme: There is one type of food that usually gets grandioso reviews: Mexican. During the month of May, we are searching high and low for the best Mexican Recipe Favorites. Send us those family keepers and restaurant taste-likes for all to share here at A to Z Recipes. Make sure to try out my sampler and drop by the rules section to ensure your submissions are acceptable. Here's a sampler for you: MEXICAN CHEESECAKE Source: Easy Chef's One Million of the World's Best Recipes CD 1 c. finely crushed tortilla chips 3 tbsp. margarine, melted 2 (8 oz.) pkgs. cream cheese, softened 2 eggs 1 (8 oz.) pkg. shredded Colby, Monterey Jack cheese 1 (4 oz.) can chopped green chilies, drained 1 c. sour cream 1 c. chopped green or yellow pepper 1/2 c. green onion slices 1/3 c. chopped tomatoes 1/4 c. pitted ripe olive slices Preheat oven to 325 degrees. Stir together chips and margarine in a small bowl; press onto bottom of a 9 inch springform pan. Bake for 15 minutes. Beat cream cheese and eggs in large mixing bowl at medium speed with electric mixer. Add shredded cheese and chilies; pour over crust. Bake 30 minutes. Spread sour cream over cheesecake. Loosen cake from rim of pan, cool before removing rim of pan, chill. Top with remaining ingredients just before serving. Cut in wedges to serve. 16 to 20 servings. Please use this link for theme recipes: Mexican Recipe Favorites A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no later than the last Friday of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting. The rules are: As a service to your fellow readers, please send only recipes that are in a form that others could easily copy and save for their own use. Recipes that would require a lot of editing or cleaning up (ALL caps or NO caps) or use non-standard measurements should not be submitted. Recipes without a name and location of sender may NOT be posted or posted without any credit given. There will be NO recipes posted that are from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions. See the A to Z Recipes Theme Issues collection here: A to Z Recipes Theme Issues The theme issue for Mexican Recipe Favorites has a deadline of May 27, 2005, and will be posted on June 5, 2005. Please use this link for theme recipes: Mexican Recipe Favorites As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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Shop Better Homes and Gardens 50% Off Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you strike up the band and light the candles on that cake. Please send your request using this link. Tell us some basic information: Your Name Where you live Your birthdate You may include anything else you would like to share such as: How long you have been with A to Z Recipes Something about your job and family Your hobbies Any special recipe requests This information will help us get to know you as well as help celebrate your special day. Knowing our a2z family, I am sure it will help others find shared interests and make new friendships. Because of time constraints, only birthdays shared using the appropriate link and basic information will be considered.
Our discussion forum at QuickTopic is where a2z’ers go to meet others, swap recipes and give feedback about what is going on in A to Z Recipes. It is expected that opinions, suggestions, etc. posted there be done with kindness and respect for all involved*. To join in at QT (or just to read) use your web browser to go to: A to Z Recipes Discussion Forum You don't have to register or sign in, and you can choose to receive email for newly posted messages -- just select the button when you get there. NOTE: Maybe once you get to the site, you could add it to favorites. Links that are easy to find are more likely to be used again. *Offensive postings will be deleted by the publisher. Family Photos! You may view the June 2004 A to Z Family Reunion. Check out Leslie and Rusty's pics from the December 2004 A to Z Family Reunion.
Smarty Cat Four men were bragging about how smart their cats are. The first man was an Engineer, the second man was an Accountant, the third man was a Chemist, the fourth was a FORD Worker. To show off, the Engineer called to his cat, "T-square, do your stuff." T-square pranced over to a desk, took out some paper and a pen and promptly drew a circle, a square, and a triangle. Everyone agreed that was pretty smart. But the Accountant said his cat could do better. He called his cat and said, "Spreadsheet, do your stuff." Spreadsheet went out into the kitchen and returned with a dozen cookies. He divided them into 4 equal piles of 3 cookies each. Everyone agreed that was good. The Chemist said his cat could do even better. He called his cat and said, "Measure, do your stuff." Measure got up, walked over to the fridge, took out a quart of milk, got a 10 ounce glass from the cupboard and poured exactly 8 ounces without spilling a drop. Everyone agreed that was good. Then the three men turned to the FORD Worker and said, "What can your cat do?" The FORD Worker called to his cat and said, "Coffee Break, do your stuff." Coffee Break jumped to his feet, ate the cookies, drank the milk, crapped on the paper, got the other three cats pregnant, claimed he injured his back while doing so, filed a grievance report for unsafe working conditions, put in for Workers Compensation and went home for the rest of the day on sick leave.
Looking for a particular recipe, ingredient or submitter? Search A to Z Recipes Site and Newsletters: Kitchen Bestsellers from Amazon CARAMEL APPLE CHEESECAKE ~Submitted by Richard, Bradenton, FL Source: Better Homes and Gardens Prep: 40 min. Bake: 50 min. Ingredients 1-1/2 cups graham cracker crumbs 2 tablespoons sugar 1/4 cup butter, melted 2 8-ounce packages cream cheese, softened 1 cup sugar 1/4 teaspoon ground cinnamon 1/2 teaspoon apple-pie spice 1 16-ounce can or jar (1-2/3 cups) applesauce 2 tablespoons lemon juice 5 eggs 1/2 cup whipping cream 1/2 cup sugar 1 tablespoon butter 1/3 cup coarsely chopped pecans Directions 1. For crust, combine crumbs and 2 tablespoons sugar. Stir in butter, toss gently. Press onto bottom and 1 inch up sides of a 9-inch springform pan. Bake in 375 degree F oven about 10 minutes or until edges begin to brown. Cool slightly on a wire rack. 2. Meanwhile, for filling, combine cream cheese, 1 cup sugar, cinnamon, and apple-pie spice. Beat until fluffy. Beat in applesauce and lemon juice. Beat in eggs until combined. 3. Pour filling into crust-lined pan. Bake on a shallow baking pan in a 375 degree F oven 40 to 45 minutes or until center is nearly set. Cool on a wire rack 15 minutes. Loosen sides of pan. Cool 30 minutes more; remove sides. Cool completely. Chill at least 4 or up to 24 hours. 4. For sauce, in a small heavy saucepan melt 1/2 cup sugar over medium-high heat until sugar begins to melt, shaking pan often. (Do not stir.) Reduce heat; cook about 5 minutes more or until sugar is melted and golden. Stir as necessary after sugar begins to melt (only when mixture bubbles). Remove from heat. Carefully pour in 1/2 cup whipping cream. Add 1 tablespoon butter. Return to heat; cook and stir for 1 to 2 minutes more or until smooth. Stir in 1/3 cup coarsely chopped pecans. Cool. Cover and chill up to 24 hours. To serve, cut cheesecake into wedges; top with sauce. Makes 12 to 16 servings. Nutritional Information Nutritional facts per serving calories: 443, total fat: 27g, saturated fat: 15g, cholesterol: 157mg, sodium: 251mg, carbohydrate: 46g, fiber: 1g, protein: 7g, vitamin A: 29%, calcium: 5%, iron: 10% GERMAN CHOCOLATE CHEESECAKE Source: Easy Chef's One Million of the World's Best Recipes CD 1 (8 1/2 oz.) pkg. chocolate wafers, crushed (about 1 1/2 c.) 1/4 c. plus 2 tbsp. margarine, melted 3 (8 oz.) pkgs. cream cheese, softened 1 1/4 c. sugar 3 tbsp. cake flour 1/4 tsp. salt 4 eggs 1 (4 oz.) pkg. sweet baking chocolate, melted 1/4 c. evaporated milk 1 tsp. vanilla FROSTING: 2 tsp. cornstarch 1/4 c. sugar 2/3 c. evaporated milk 1/4 c. margarine, melted 3/4 c. chopped pecans 3/4 c. flaked coconut 1 tsp. vanilla Combine wafer crumbs and margarine, mixing well. Press into bottom and 1 3/4 inches up sides of 9 inch spring-form pan and set aside. Beat cream cheese until light and fluffy; gradually add sugar, flour, and salt, mixing well. Add eggs, one at a time, beating well after each addition. Add chocolate, milk, and vanilla; mix well. Spoon into prepared pan. Bake at 325 degrees for 1 hour. Cool 15 minutes; loosen sides of cheesecake from pan with spatula. Cool 30 minutes; remove sides of pan. Spread with frosting, leaving about 1 inch of cheesecake showing around outside edge. Cover and chill 8 hours. Garnish with toasted coconut, pecan halves, and chocolate curls, if desired. Frosting: Combine cornstarch and sugar in saucepan; gradually add milk and margarine. Cook over medium flame, stirring constantly, until mixture thickens and comes to boil. Boil 1 minute, stirring constantly. Remove from heat; stir in pecans, coconut, and vanilla. Cool. For Mini-Cheesecakes: Line muffin pans with paper liners. Sprinkle 1 tablespoon of cookie crumbs in bottom. Add 1/4 cup of chocolate mixture. Bake 20 to 25 minutes. Cool, frost, and top with pecan and coconut. LEMON CHEESECAKE BARS ~Submitted by Jean, Syracuse, NY Source: DVO Recipe Center 1 package Betty Crocker SuperMoist lemon cake mix 1/3 cup butter or margarine, softened 3 eggs 1 (8-ounce) package cream cheese, softened 1 cup powdered sugar 2 teaspoons grated lemon peel 2 tablespoons lemon juice 1. Heat oven to 350. Beat cake mix, butter and 1 of the eggs in large bowl with electric mixer on low speed until crumbly. Press in bottom of ungreased rectangular pan, 13 x 9 x 2 inches. 2. Beat cream cheese in medium bowl with electric mixer on medium speed until smooth. Gradually beat in powdered sugar on low speed. Stir in lemon peel and lemon juice until smooth. Reserve 1/2 cup cream cheese mixture; refrigerate. Beat remaining 2 eggs into remaining cream cheese mixture on medium speed until blended. Spread over cake mixture. 3. Bake about 25 minutes or until set. Cool completely, about 1 hour. Spread with reserved cream cheese mixture. Refrigerate about 3 hours or until firm. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator GRAND MARNIER ITALIAN CHEESECAKE Source: Easy Chef's One Million of the World's Best Recipes CD CRUST: 1 1/2 c. graham cracker crumbs 3 oz. butter, melted 1/4 c. sugar 1 tbsp. orange zest FILLING: 3 3/4 c. (30 oz.) Ricotta cheese 2/3 c. sugar 4 eggs 1/4 c. all-purpose flour 1/4 c. Grand Marnier 3 tbsp. raisins 1 tbsp. finely chopped orange rind 1 tbsp. finely chopped lemon rind Butter the bottom and sides of a 9 inch spring-form pan. Mix all the ingredients for the crust together and press the crumb mixture into the bottom and sides of the pan. Chill for 20 minutes. Drain the Ricotta cheese and discard the liquid. In a large mixing bowl, beat together Ricotta, sugar, eggs, and flour until light and fluffy. Fold in the raisins, Grand Marnier, and orange and lemon rinds. Pour the batter into the prepared pan and bake in 325 degree oven for 1 hour. Remove from oven and cool on a wire rack. Refrigerate for 12 hours or longer. Before serving, remove the rim from the spring-form pan. WHITE CHOCOLATE CHEESECAKE WITH FRESH FRUIT ~Submitted by Larry Holmes, Ontario, Canada 60 vanilla wafers (about 6 ounces) 1/2 cup butter, melted 8 ounces white chocolate, coarsely chopped 1 cup light cream 3 packages (8 ounces each) cream cheese, softened 1/4 cup granulated sugar 4 eggs 2 teaspoons vanilla 3/4 cup Raspberry Coulis (recipe follows) 4 cups sliced fresh fruit and berries Grease bottom and side of 9-inch springform pan. Line sides with parchment paper. Set on large wide piece of foil; press foil against side of pan. In food processor, grind vanilla wafers to fine crumbs; add butter and blend until moistened. Press into bottom and 1/2 inch up side of prepared pan. Bake in a 350F oven for 15 minutes or until golden brown at edge. Let cool on rack. Meanwhile, in bowl set over hot (not boiling) water melt white chocolate with cream; stir gently until smooth. Let cool to room temperature. In a separate bowl, beat cream cheese with sugar until fluffy; beat in eggs, 1 at a time, beating well after each addition. Stir in white chocolate mixture and vanilla. Pour into cooled crust. Set pan in large pan; pour in enough hot water to come about 1 inch up sides. Bake in 325F oven for about 1 hour and 15 minutes or until center is just set and edge is slightly puffed. Remove from water bath and place on rack; remove foil and let cool completely. (Cake can be covered and refrigerated for up to 2 days.) Pool Raspberry Coulis on plates; place slice of cheesecake on coulis. Top with fruit. Makes 16 servings. Per serving: 435 calories; 8 g protein; 33 g total fat; 28 g carbohydrates; 1 g fiber; 137 mg cholesterol; 265 mg sodium Raspberry Coulis: 2 cups unsweetened raspberries (fresh or thawed) 1 tablespoons lemon juice 3 tablespoons icing sugar In blender or food processor, purée raspberries and lemon juice until smooth. Strain through fine sieve into airtight container. Stir in sugar. (Coulis can be refrigerated for up to 3 days.) Makes 1 cup. Per tablespoon: 15 calories; trace protein; trace fat; 3 g carbohydrates; 0 g fiber; 0 mg cholesterol; 0 mg sodium FRENCH LIME CHEESECAKE Source: Easy Chef's One Million of the World's Best Recipes CD CRUST: 1 box Nabisco Brown Edge wafers, finely ground 1/2 c. light salted butter, melted 1/4 c. sugar FILLING: 3 (8 oz.) pkgs. cream cheese, softened 2 1/2 c. sugar 6 eggs, room temp. 1/2 c. flour 2 tbsp. flour 1 1/2 c. heavy cream 1 tsp. vanilla 1/4 c. lime juice Preheat oven to 350 degrees. CRUST: Mix all ingredients together in food processor or in a bowl with a fork. Press mixture over the bottom and up the sides of a 10 inch springform pan. Put a triple thickness of heavy duty aluminum foil under and up the sides of the outer pan because cake is baked in a water-filled outside pan, thus the foil will keep the water from getting into the cake. FILLING: Beat cream cheese with sugar until creamy. Add all the other ingredients one at a time, keeping mixer on lowest speed and mixing until well blended. Pour into crust. Place springform into a pan which is slightly larger and fill outer pan with one inch boiling water. Bake at 350 degrees for 1 hour, then turn off oven and let cake remain in oven for 30 minutes with the door closed. Remove from oven and place in refrigerator immediately. This prevents cracks from forming. Refrigerate overnight. Never cover cheesecake with foil or plastic wrap while they are in the refrigerator. If they are still in the springform pan, cover them with a piece of cardboard. If they are out of the pan, store in a cardboard box. Best if baked 2 days before serving and allow to mellow in the refrigerator. Serve at room temperature. CHEESECAKE DREAM BARS ~Submitted by Richard, Bradenton, FL INGREDIENTS: 1/3 cup light brown sugar, firmly packed 1 cup all-purpose flour 1/2 cup chopped pecans 1/3 cup butter, melted 1 package (8 ounces) cream cheese, softened 1/4 cup granulated sugar 1 egg 2 tablespoons milk 1 tablespoon lemon juice 1 teaspoon vanilla extract PREPARATION: Preheat oven to 350F and grease and lightly flour a square 8-inch baking pan. In medium bowl, mix brown sugar, flour, and walnuts. Stir in melted butter until well combined. Reserve 1/3 cup of the crumbs and press remaining gently into bottom of prepared pan. Bake at 350F for about 12 minutes. Meanwhile, in another bowl, beat cream cheese and granulated sugar together until smooth. Beat in egg, milk, lemon juice, and vanilla. Pour mixture over the baked crust; sprinkle reserved crumbs over the batter. Bake at 350F for 25 minutes, or until set. Cool on a wire rack. Cut into small squares then cut each square in half diagonally. Makes about 32 cheesecake dream bars if cut in 2-inch squares before cutting in half. CHEESECAKE PECAN PIE Source: Easy Chef's One Million of the World's Best Recipes CD 8 oz. cream cheese 1/2 egg 1/3 c. sugar 1 tsp. vanilla 1 unbaked quick pie shell 1 1/2 c. pecan halves 2 slightly beaten eggs 1/4 c. sugar 2/3 c. light corn syrup 1/2 tsp. vanilla Combine cream cheese, egg, 1/3 cup sugar and one teaspoon vanilla. Beat until light and fluffy; spread over bottom of pie shell. Arrange pecans on the cream cheese mixture. Mix the remaining eggs, sugar, corn syrup and vanilla, stirring well. Carefully pour over the pecans. Bake at 375 degrees for 40 to 45 minutes or until done. Serves 8.
CAFE AU LAIT CHEESECAKE ~Submitted by Angelique, TX Serving Size: 16 nonstick cooking spray 3 tablespoons crunchy nugget cereal or wheat biscuit cereal 1 tablespoon walnuts 1 1/4 cup granulated sugar plus 1 tablespoon granulated sugar -- divided 2 1/2 tablespoons instant espresso coffee powder 2 1/2 tablespoons coffee liqueur such as kahlua or water 2 cups fat-free cottage cheese 12 ounces fat-free sour cream - 1 1/2 cups 12 ounces fat-free cream cheese softened - 1 1/2 cups 6 tablespoons all-purpose flour 2 large eggs 2 large egg whites 1 1/2 tablespoon unsweetened cocoa powder 1/4 teaspoon salt 1/8 teaspoon ground cinnamon 1. Preheat oven to 300F. Lightly coat a 9-inch springform pan with cooking spray. 2. In food processor, combine cereal, walnuts and 1 tablespoon sugar; process to make fine crumbs. Place crumb mixture in prepared pan; tilt and rotate pan to coat bottom and sides with crumbs. Tap pan on counter to evenly distribute crumbs. Set aside. 3. In small bowl, dissolve instant coffee powder in coffee liqueur or water; set aside. Place cottage cheese in a double layer of cheesecloth and gather the corners at the top; squeeze out as much liquid as possible. Place pressed cottage cheese in food processor and process about 2 minutes, until very smooth. Add sour cream, cream cheese, the remaining 1 1/4 cups sugar, flour eggs, egg whites, cocoa, salt, cinnamon and the coffee liqueur mixture; process until smooth. 4. Transfer batter to prepared pan and bake about 1 hour, until firm around the edge but still wobbly in the center. Turn off oven. Leave cheesecake in oven with door closed for 30 minutes. 5. Remove from oven and let cool completely on a wire rack. Remove outer ring of pan. Cover cheesecake with plastic wrap lightly sprayed with cooking spray. Refrigerate for at least 4 hours, or up to 2 days. Makes 16 servings. Preparation time: 30 minutes. Baking time: 1 hour 30 minutes. Chilling time: 4 hours. Per serving: About 167 cal, 9 g pro, 26 g car, 2 g fat, 11% cal from fat, 33 mg chol, 271 mg sod, 0 g fiber. OLD FASHIONED CHEESECAKE WITH VANILLA BEAN Source: Easy Chef's One Million of the World's Best Recipes CD CRUST: 1 2/3 c. ground zwieback (1 box) 2 tbsp. sugar 1 1/2 tsp. cinnamon 6 tbsp. melted butter FILLING: 1 1/2 lbs. cream cheese (24 oz.), room temperature 1 c. sugar 3 eggs, well beaten 1/2 tsp. vanilla 1" shaved vanilla bean TOPPING: 1 pt. sour cream 4 tbsp. sugar 1/2 tsp. vanilla 1" shaved vanilla bean CRUST: Pat crust into bottom and sides of 10" spring form pan. FILLING: Mix cream cheese, sugar, eggs and vanilla. Add about 1" of shaved vanilla bean. Beat thoroughly with electric mixer. Pour into shell and bake 20 minutes at 375 degrees. Carefully remove from oven. TOPPING: Mix thoroughly. Spoon over (very carefully) baked cake. Bake 5 minutes at 500 degrees. Leave in open oven to cool. Refrigerate. Serve very cold. CHOCOLATE LOVER'S CHEESECAKE ~Submitted by Angelique, TX nonstick cooking spray 1 1/2 cup wheat germ - any flavor 1/4 cup firmly packed brown sugar 3 tablespoons low-calorie margarine - melted 1 egg white - lightly beaten 16 ounces fat-free cottage cheese 2/3 cups granulated sugar 1/2 cup unsweetened cocoa powder 1 teaspoon vanilla extract 1/2 cup egg substitute or 4 egg whites 1/4 cup low-sugar spreadable fruit - raspberry or apricot or fat free caramel topping 1. Preheat oven to 350F. Lightly spray a 3-inch pie plate with cooking spray. 2. In bowl, combine wheat germ and brown sugar. Add margarine and 1 egg white; mix well. Press mixture onto bottom and sides of prepared pie plate. Bake 8 minutes; remove from oven. 3. In blender, process cottage cheese until smooth. Add sugar, cocoa and vanilla; blend well. Add egg substitute; blend just until all ingredients are combined. 4. Pour into crust. Bake 40 to 45 minutes, until center is almost set. Cool completely. 5. Refrigerate 3 hours or overnight. Just before serving, heat fruit spread or caramel topping in microwave on High (100% power) about 10 seconds, until spreadable. Spread over top of cheesecake. Makes 10 servings. Preparation time: 20 minutes. Baking time: 50 minutes. Chilling time: 3 hours. Per serving: About 218 cal, 13 g pro, 35 g car, 4 g fat, 17% cal from fat, 2 mg chol, 241 mg sod, 2 g fiber.
INDIVIDUAL STRAWBERRY CHEESECAKES (Enough to make you both blissful for a week!) CRUST: 1/4 c. butter 1 1/4 c. graham cracker crumbs FILLING: 8 oz. cream cheese, softened 1 1/4 c. plain yogurt 2 egg yolks 1/2 c. sugar 1 tbsp. unflavored gelatin 2 tbsp. water GARNISH: 2 pt. strawberries, fresh or frozen 2/3 c. whipped cream 10 sprigs fresh mint Grease 10 muffin cups. To prepare crust, melt butter in a small saucepan over low heat. Stir in graham cracker crumbs. Press mixture in bottoms of greased muffin cups. Set aside. To prepare filling, beat cream cheese, yogurt, egg yolks, and sugar in a large bowl until smooth. Combine gelatin with water in a small saucepan. Simmer until gelatin is completely dissolved. Stir into cheese mixture. Pour cheese filling in each of ten cups. Bake at 350 degrees for 15 to 20 minutes. Garnish as desired with whipped cream, strawberries and mint sprigs. Refrigerate.
VANILLA BEAN CHEESECAKE Graham Cracker Crust: 1 1/2 cups of graham cracker crumbs 1/4 cup of ground pecans 1/4 cup of sugar 1 teaspoon of cinnamon 6 tablespoons of melted butter Cheesecake filling: 1 1/2 pounds of cream cheese (softened) 1 cup granulated sugar 2 tablespoons of flour 1 teaspoon of vanilla extract 2 vanilla beans 4 eggs 2 tablespoons of heavy cream Preheat oven to 350 degrees F. In a bowl, mix together the crumbs, sugar, cinnamon, ground pecans if you have them. Add the butter and mix well. Press evenly into the bottom and 1/2 inch up the sides of a 9 inch springform pan. Bake about 8 minutes or until golden brown. Remove from oven and cool. In a large bowl, beat the cream cheese until creamy and smooth. Add the sugar a few tablespoons at a time, and then the flour, vanilla extract. Add the eggs and heavy cream, beating on low speed until it is all combined. Split open your vanilla beans and scrape out the seeds and guts inside the bean. Add this to your batter. (Save your split beans to garnish the top of the cheesecake.) Pour the batter into the pan and bake in the middle of the oven until set, the center should be slightly soft. It should bake for 55-70 minutes. Remove from the oven, loosen the outer ring and let cool in the pan. Refrigerate the cake, for about 6 hours, then remove the outer ring. Top with the vanilla beans and a sprig of something green like peppermint leaf. VANILLA BEAN ICE CREAM This ice cream explodes with twice the vanilla flavor of store-bought varieties. 3 cups heavy cream 1 cup milk 1/2 cup granulated sugar 2 vanilla beans, split in half lengthwise 1 tablespoon pure vanilla extract 4 egg yolks 1. Combine the cream, milk, sugar, vanilla beans, and extract in a saucepan over medium heat. Cook until hot but not boiling, about 10 minutes. Remove from the heat. Carefully remove vanilla beans and scrape the softened seeds from the pods back into the saucepan; discard pods. 2. Place yolks in a bowl and whisk constantly, slowly pouring in 1 cup of the hot-milk mixture. Continue to whisk until smooth. 3. Slowly pour the egg mixture into the saucepan, whisking constantly until well combined. Place saucepan over medium heat and stir constantly until the mixture is thick enough to coat the back of a spoon (6 to 8 minutes); it should never boil. Strain mixture into a bowl. Cool to room temperature, then freeze in an ice cream maker according to manufacturer's instructions. Per 1/2 cup: 410 calories, 17g carbohydrates, 4g protein, 37g fat, 235mg cholesterol. Nutritional Breakdown: New Wellness, Richmond, Va. Makes 1 quart to serve 8. Simply Delicious by Sheila Lukins PARADE - July 2002
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