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 Good morning and welcome to a special edition of A to Z Recipes. Today is the birthday of Barbara in Chula Vista, CA so this issue is a gift to her. She is so much more to me than a subscriber. Over the years, she has become "Aunt Barbara" to my children and grandchildren. And just about the nicest person we've been blessed to know. She is a faithful supporter of this publication. More importantly, she is my friend. Guess what? This issue is a gift to you, too! Well, that is if you enjoy cheesecake, because there are recipes galore starring that mouth-watering favorite of Barbara. I hope everyone enjoys this special cheesecake issue. Please drop by the A to Z Discussion Forum to send Barbara a personal wish. A friend is a gift you give yourself. -Robert Louis Stevenson (1850 - 1894) Help make us NUMBER ONE ! 
Cookbooks, Recipes, Gourmet Cooking from Amazon
Help make us NUMBER ONE ! A Friend Is. . . A friend is someone who knows the song in your heart and can sing it back to you when you have forgotten the words. A good exercise for the heart is to bend down and help another up. Friends are like four leaf clovers, hard to find, lucky to have. If all my friends jumped off a cliff, I wouldn't jump with them. I would be at the bottom to catch them.
Help make us NUMBER ONE ! A cheesecake is done when: When you tap the side of the cheesecake pan with a handle of a spoon, the whole top will move like one semi solid piece, with the center (about 1 to 2-inches in circumference) being a little more wobbly than the edges. A cheesecake will bake faster around the edges because of its batter's contact with the pan sides. The surface of the cheesecake will be dull -- the parts that are baked with the center or the less baked parts being more shiny. You touch the top of the cheesecake lightly with the flat of your hand, it will be firm. A cheesecake is NOT done: If, when tapped lightly on the side of the pan with the handle of a spoon, the entire cheesecake jiggles like heavy cream or liquid. Continue to bake. It sinks in the middle when cooled.
Help make us NUMBER ONE ! 30 Minutes Or Less! Here's the scoop on the current theme: What we're aiming for this month is recipes that require 30 minutes or less to prepare, start to finish. But, let's not limit this to entrees only! Since most of us would like to spend less time in the kitchen during the high summer heat, please send in any tasty recipes that may be prepared quickly. It would be great if this was an entire meal, but any good and quick recipes will fit in perfectly with this month's theme. How about some yummy one-pot meals, or delish desserts? Send us those family keepers for 30 Minutes Or Less! recipes for all to share here at A to Z Recipes. Make sure to drop by the rules section to ensure your submissions are acceptable. Please use this email link to submit a recipe for theme recipes: 30 Minutes Or Less! 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 30 Minutes Or Less! has a deadline of July 29, 2005, and will be posted on August 7, 2005. Please use this email link to submit a recipe for theme recipes: 30 Minutes Or Less! 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 Show your support by voting for this ezine. 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.
Help make us NUMBER ONE ! 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 Reunion Photos! Our first one was June 2004. Check out Leslie and Rusty's pics from December 2004. The most recent gathering was held May 2005.
Help make us NUMBER ONE !  Yes! I'm A Senior Citizen I'm the life of the party -- even if it lasts until 8PM. I'm very good at opening childproof caps -- with a hammer. I'm usually interested in going home before I get to where I am going. I'm awake many hours before my body allows me to get up. I'm smiling all the time because I can't hear a thing you're saying. I'm very good at telling stories; over and over and over and over... I'm aware that other people's grandchildren are not nearly as cute as mine. I'm so cared for -- long term care, eye care, private care, dental care. I'm not really grouchy, I just don't like traffic, waiting, crowds, lawyers, loud music, unruly kids, Toyota commercials, Tom Brokaw, Dan Rather, barking dogs, politicians and a few other things I can't seem to remember right now. I'm sure everything I can't find is in a safe secure place, somewhere. I'm wrinkled, saggy, lumpy, and that's just my left leg. I'm having trouble remembering simple words like... I'm beginning to realize that aging is not for wimps. I'm sure they are making adults much younger these days, and when did they let kids become policemen? I'm wondering, if you're only as old as you feel, how could I be alive at 150? And, how can my kids be older than I feel sometimes? I'm a walking storeroom of facts -- I've just lost the key to the storeroom door. Yes, I'm a SENIOR CITIZEN and I think I am having the time of my life! Now if I could only remember who sent this to me... Quirks About Life You Notice By The Time You Are 50 Most people deserve each other. All the good ones, no matter what it is, are taken. The one who snores will fall asleep first. The length of a marriage is inversely proportional to the amount of money spent on the wedding. The gifts you buy your spouse are never as good and apropos as the gifts your neighbor buys their spouse. Never get overly excited about a man/woman by just the way they look from behind. If you help a relative in need, he/she will remember you the next time they are in need. The probability of meeting someone you know increases greatly when you are out with someone you do not want to be seen with. Toothaches always start on Friday night right before the weekend when the Dental Office will be closed. "Old" Red Buttons, appearing on Dennis Miller's Show, announced he was 80 years old but that 80 is not "old." Red explained: "Old" is when your friends compliment you on your new alligator shoes and you're barefoot. "Old" is when the porn you bring home is "Denise Does Dialysis." "Old" is when your doctor doesn't give you x-rays anymore but just holds you up to the light. "Old" is when a sexy babe catches your fancy and your pacemaker opens the garage door nearest your car. "Old" is when you remember when the Dead Sea was only sick. "Old" is when your wife says "let's go upstairs and make love," and you answer, "honey, I can't do both!"
Looking for a particular recipe, ingredient or submitter? Search A to Z Recipes Site and Newsletters: Kitchen Bestsellers from Amazon Help make us NUMBER ONE ! EASY CHEESECAKE (RED LOBSTER) Ingredients: CRUST 10 ounces Pk Lorna Doone cookies -- crushed 1/4 pound Butter -- melted 1/4 cup Sugar 1 Env Knox unflavored gelatin FILLING 16 ounces Cream cheese -- room temp 8 ounces Sour cream 2 large Eggs 2 tablespoon Butter 2 tablespoon Cornstarch 1 cup Sugar 1 teaspoon Vanilla Crushed cookie crumbs -- for garnish Instructions: CRUST-Mix crumbs with butter, sugar and gelatin. Pat out evenly over bottom of greased 9" springform pam. Bake at 350F exactly 8 minutes. FILLING-Beat with electric mixer cream cheese, sour cream, eggs, butter, cornstarch, sugar and vanilla. When the filling is perfectly smooth and creamy pour into crust. Return to 350F oven and bake 30 to 35 minutes or until a knife inserted comes out clean. Cool in pan on rack 20 minutes before releasing springform from the cake. Cool another 20 minutes before cutting. Sprinkle top with cookie crumbs. M & M's CHEESECAKE SQUARES Ingredients: 1/4 cup Margarine 1/3 cup Packed Brown Sugar 1 cup Unbleached All-purpose Flour 1/2 cup Chopped Walnuts 8 ounces Cream Cheese -- Softened 1/4 cup Granulated Sugar 1 teaspoon Vanilla 1 each Large Egg 3/4 cup M & M's Candies Instructions: Beat margarine and brown sugar until light and fluffy. Add flour and walnuts, mix well. Reserve 1/2 cup crumb mixture; press remaining crumb mixture into bottom of 8-inch square pan. Bake at 350 degrees F. 10 mins. Combine cream cheese, granulated sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add egg, mix well. Layer 1/2 cup candy over crust; top with cream cheese mixture. Combine remaining candy, chopped, and reserved crumb mixture; mix well. Sprinkle crumb mixture over cream cheese mixture. Bake at 350 degrees F., 20 minutes. Cool and cut in to 16 equal squares. CREAM CHEESE LEMON PIE Ingredients: 1 cup cookie crumbs -- * see note 2 tablespoon margarine -- melted 1 cup sugar -- ** see note 1 dash salt 12 ounces cream cheese 1/2 cup lemon juice 2 large eggs 1 cup sour cream 1 tablespoon lemon zest -- not dried * Use vanilla wafer or graham cracker crumbs ** You won't need all the sugar; usually about 7/8 cup is sufficient Instructions: 1. Mix crumbs with 2 tablespoons melted margarine, 3 tablespoons sugar and salt. Blend well then press mixture on sides and bottom of a greased 8-inch pie plate. 2. In a mixing bowl, combine cream cheese and lemon juice; blend well. Add eggs and 1/2 cup sugar; beat very well with a wire whisk until smooth. Pour into crumb crust. 3. Bake in preheated 350-degree oven for 20 minutes or until firm. Remove from oven and let cool only 5 minutes. 4. Mix sour cream, lemon zest and 3-4 tablespoons sugar. Spread this mixture over pie filling; bake 10 minutes more. 5. Cool for a few minutes then refrigerate and chill 4-6 hours before serving. CARROT AND RAISIN CHEESECAKE Ingredients: 1 cup Graham Cracker Crumbs 3 tablespoon Granulated Sugar 3 tablespoon Margarine -- Melted 24 ounces Cream Cheese -- Softened 1/2 cup Granulated Sugar 1/2 cup Unbleached All-Purpose Flour 4 each Large Eggs 1/4 cup Unsweetened Orange Juice 1 cup Finely Shredded Carrot 1/4 cup Raisins 1/2 teaspoon Ground Nutmeg 1/4 teaspoon Ground Ginger 1 tablespoon Unsweetened Orange Juice 1 cup Sifted Powdered Sugar Instructions: Combine crumbs, granulated sugar, cinnamon and margarine, press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. Combine 20 ozs cream cheese, granulated sugar and 1/4 c flour, mixing at medium speed on electric mixer until well blended. Blend in eggs and juice. Add combined remaining flour, carrots, raisins, and spices; mix well. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F., continue baking for 55 minutes more. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Combine remaining cream cheese and juice, mixing until well blended. Gradually add powdered sugar, mixing until well blended. Spread over top of cheesecake. Garnish with additional raisins and finely shredded carrots, if desired. NEAPOLITAN CHEESECAKE Crust: 1 1/4 cups chocolate sandwich cookie crumbs (from about 15 cookies) 1/4 cup unsalted butter, melted Filling: 3 packages (8 ounces each) cream cheese, softened 3/4 cup granulated sugar 3 eggs 2 teaspoons vanilla 2 ounces semisweet chocolate, melted and cooled 2 ounces white chocolate, melted and cooled 1/2 cup fresh strawberries, mashed Preheat oven to 350 degrees. Crust: In a medium bowl, mix cookie crumbs and butter. Press into bottom of 9-inch ungreased cheesecake pan or 9-inch greased springform pan and freeze. Filling: In a large mixer bowl, beat cream cheese and sugar on medium-high speed for 3 minutes. Add eggs, one at a time, beating after each addition. Mix in vanilla. Divide batter into three equal portions. Mix the melted semisweet chocolate into one-third of batter. Mix the white chocolate into another third. Stir strawberries into remaining third. Spread dark chocolate batter over crust. Refrigerate about 5 minutes to firm. Spread white chocolate batter carefully over dark chocolate layer, covering it completely. Refrigerate 5 minutes. Spread strawberry portion over white chocolate layer. Bake for 45-55 minutes, or until the top is light brown and the center has a slight jiggle to it. Cool for 2 hours. Refrigerate at least 6 hours. Serve cold, topped with whipped cream and/or chocolate syrup, if desired. Makes 10 to 12 servings. Source: 125 Best Cheesecake Recipes CHOCOLATE ESPRESSO SWIRL CHEESECAKE For crust: 1-1/2 C. chocolate sandwich cookie crumbs (see note) 1/4 C. unsalted butter, melted For filling: 2 lbs. (four 8-oz. packages) cream cheese, softened 1-1/2 C. granulated sugar 1/2 C. sour cream 4 eggs 1 T. instant coffee powder 1 T. hot water 1 t. vanilla 3 oz. bittersweet chocolate, melted and cooled Grease the sides of a 9-inch spring form pan, or leave a 9-inch cheesecake pan (a straight-sided pan with a drop-out bottom) ungreased. Make the crust: In a medium bowl, combine the cookie crumbs and butter. Press into the bottom of the pan and freeze. Center a rack in the oven, and preheat the oven to 350 F. In a large mixing bowl, beat cream cheese and sugar with an electric mixer set on medium-high speed for 3 minutes. (Use a paddle attachment, if you have one.) Add sour cream. Add eggs, one at a time, beating after each addition. In a small bowl, dissolve the instant coffee in the hot water. While the mixer is running, pour the coffee in a steady stream into the batter. Add vanilla. Stir 1 cup of the batter into the melted chocolate, and set aside. Pour remaining batter over the frozen crust. Using a spoon, drop the melted chocolate-batter mixture on top of the plain batter in 6 large puddles. Using spiral motions, drag a small knife through the puddles to create a marbling effect. Bake for 45 to 55 minutes, or until the top is light brown and center has a slight jiggle to it. Cool on rack for 2 hours. Cover with plastic wrap, and refrigerate for at least 6 hours before decorating or serving. Note: Place about 15 chocolate sandwich cookies in a food processor and pulse until the mixture is the consistency of wet sand. No need to remove the white filling -- it will pulverize. Yield: 10 to 12 servings Source: 125 Best Cheesecake Recipes MANDARIN ORANGE CHEESECAKE Crust 1 cup graham cracker crumbs (250 mL) 3/4 cup almonds, toasted and coarsely ground (175 mL) 1/4 cup unsalted butter, melted (50 mL) Filling 3 (8 ounce/250 g) packages cream cheese, softened 1/2 cup unsalted butter, softened (125 mL) 1 cup granulated sugar (250 mL) 4 eggs 1/2 cup sour cream (125 mL) 1 1/2 tablespoons orange zest (22 mL) 1/4 cup orange juice concentrate (50 mL) 1 teaspoon vanilla extract (5 mL) 1 (10 ounce/300 mL) can mandarin orange segments, drained Topping 1 1/2 cups sour cream (375 mL) 2 tablespoons granulated sugar (25 mL) 2 tablespoons fresh orange juice (25 mL) Decoration 1/2 cup whipping cream (125 mL) 2 tablespoons granulated sugar (25 mL) Preheat oven to 350 degrees F/180 degrees C. Prepare pan: 9-inch (23 cm) cheesecake pan, ungreased, or springform pan with 3-inch (7.5 cm) sides, greased. Crust: In a medium bowl, combine graham cracker crumbs, almonds and butter. Press into bottom of cheesecake pan and freeze. Filling: In a large mixer bowl, beat cream cheese, butter and sugar on medium-high speed for 3 minutes. Add eggs, one at a time, beating after each addition. Mix in sour cream, orange zest, orange juice concentrate and vanilla extract. Fold orange segments into batter. Pour over frozen crust. Bake in preheated oven for 45 to 55 minutes or until the top is light brown and the center has a slight jiggle to it. Cool on the counter for 10 minutes (do not turn the oven off). The cake will sink slightly. Topping: In a small bowl, combine sour cream, sugar and orange juice. Pour into center of cooled cake and spread out to edges. Bake for 5 minutes more. Cool on a rack for 2 hours. Cover and refrigerate for at least 6 hours before decorating or serving. Decoration: In a well-chilled bowl, whip cream on medium-high speed until soft peaks form. With the mixer still running, sprinkle sugar into cream and continue whipping until firm peaks form. Ice top of cake or pipe a border around cake, if desired. Tips: Fresh mandarin oranges are usually available in November and December for the peak holiday baking season. Store in the refrigerator as they spoil quickly, and wash well before zesting. Yield: 10 to 12 servings Source: 125 Best Cheesecake Recipes HERBED GORGONZOLA CHEESECAKE Crust: 2 cups crackers, crushed - see Tips (500 mL) 1/4 cup unsalted butter, melted (50 mL) Filling: 4 packages cream cheese, softened 3 eggs 1 Tbsp fresh lemon juice 1/4 tsp salt 2 Tbsp chopped fresh tarragon 1 tsp chopped fresh dill 1 tsp dried onion flakes 8 ounces Gorgonzola cheese, crumbled Preheat oven to 325° F. Prepare pan: 6-inch (15 cm) cheesecake or springform pan with 3-inch (7.5 cm) sides, lined with parchment paper. Crust: In medium bowl, combine crushed crackers and butter. Press into bottom of cheesecake pan and freeze. Filling: In a large mixer bowl, beat cream cheese on medium-high speed for 3 minutes. Add eggs, one at a time, beating after each addition. Mix in lemon juice, salt, tarragon, dill and onion flakes. With a rubber spatula, fold in Gorgonzola cheese. Pour batter over frozen crust. Bake in preheated oven for 50 to 65 minutes or until the top is light brown and the center has a slight jiggle to it. Cool on a rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before serving. Serve warm or cold with crackers or party toasts. To serve warm as an appetizer, wrap the cheesecake in foil and place in a preheated 350-degrees F. (180 degrees C.) oven for 10 minutes to heat through. Do not microwave; it will toughen the cheesecake. Tips: Use your favorite salted or unsalted crackers for the crust. Variation: If substituting dried herbs, use half of what the recipe calls for. YIELD: 18 to 20 Servings Source: 125 Best Cheesecake Recipes OREO CHEESECAKE 2 cups Oreo cookie crumbs (about 20 cookies) 2 tablespoons butter, melted ¼ cup brown sugar 2 lbs. cream cheese, softened 1-1/4 cups sugar 1/3-cup pareve [non-dairy] whip 2 tablespoons flour 1-teaspoon vanilla 4 eggs 2 cups coarsely crumbled Oreos 1 lb. sour cream ¼ cup sugar 1-teaspoon vanilla 1/3-cup pareve [non-dairy] whip 1-1/4 cups semisweet chocolate chips Preheat oven to 325 degrees. Combine first 3 ingredients and press mixture in bottom and up sides of a 10-inch springform pan. Bake for 10 minutes and set aside. Beat cream cheese until creamy. Gradually add 1-1/4 cups sugar, beating well. Add 1/3-cup pareve whip, flour and 1 teaspoon vanilla. Mix well. Add eggs one at time, beating well after every addition. Pour 3-1/2 cups of this batter into prepared crust. Top with crumbled cookies. Pour remaining batter over cookies. Bake for 1 hour and 15 minutes. Combine sour cream, remaining ¼ cup sugar and 1 teaspoon vanilla. Spread over cheesecake. Bake for 7 more minutes. Turn oven off and leave cheesecake in with door close for 45 minutes. Remove from oven and cool completely on a wire rack. Cover and chill 8 hours. Remove sides of pan. Combine 1/3-cup pareve whip with chocolate chips in a small saucepan. Stir
over low heat until chocolate melts. Stir in teaspoon vanilla and remove from
heat. Carefully spread mixture over cheesecake allowing it to drip down the
sides. Chill.
Help make us NUMBER ONE ! WEIGHT WATCHERS CHOCOLATE AMARETTO CHEESECAKE 6 squares (2 1/2 inches each) chocolate graham crackers made into crumbs 2 1/3 cups part-skim ricotta cheese 4 oz. nonfat cream cheese 1/2 cup sugar 1/4 cup unsweetened cocoa powder 1 egg 3 tbsp. all-purpose flour 2 tbsp. Amaretto liqueur 1 tsp. vanilla extract 2 tbsp. semisweet chocolate chips Preheat oven to 300° F. Spray an 8-inch springform pan with nonstick cooking spray. Sprinkle the cracker crumbs evenly over the bottom of the pan. (If you don't have an 8-inch springform pan, make cheesecake in an 8-inch aluminum foil baking pan. Using a scissors, cut sides away before serving.) In a blender or food processor, puree the ricotta and cream cheeses, sugar, cocoa, egg, flour, liqueur and vanilla; stir in the chocolate chips. Pour the mixture over the crumbs. Bake until a knife inserted in the center comes out clean, about 1 hour. Cool completely on a rack. Refrigerate, covered, until chilled, at least 3 hours. Serves 12, with each serving having 99 calories, 2 g fat, and 17 g carbohydrates. Weight Watchers count is 2 points per serving. Source: Simply the Best, 250 Prizewinning Family Recipes by Weight Watchers
Help make us NUMBER ONE ! BAKED RICOTTA CHEESECAKE FOR TWO 1 cup part-skim ricotta cheese 1 teaspoon pure vanilla extract 2 to 4 packets Splenda (to your taste, some like it sweeter than others) 2 eggs Preheat oven to 325 degrees F. Mix ricotta, vanilla, and Splenda. Add the eggs, beat well, and pour into a small baking dish or two custard cups (spray with cooking spray first). Bake until done, about 15-20 minutes.
Help make us NUMBER ONE !  VANILLA CHEESECAKE WITH CHOCOLATE-MASCARPONE TOPPING Crust: 2 cups graham crumbs 1/3 cup sugar 1/2 cup butter, melted Filling: 4 packages (250g/8oz ea.) cream cheese 1/4 cup. flour 1 1/4 cup sugar 6 eggs 1 1/2 cup heavy cream 2 tsp vanilla extract Topping: 1 cup mascarpone cheese 1 tbsp. sugar 2 oz. dark chocolate, melted In a medium-sized mixing bowl mix together the graham crumbs, sugar and melted butter. Press this mixture into bottom of 9" springform pan and halfway up the sides. Set aside. Place a baking pan, half-filled with water, on the lower rack of your oven and preheat to 350°F. Beat the cream cheese and sugar until fluffy, 3-4 minutes. Beat in eggs, one at a time, until fully combined. To this mixture, add the cream, vanilla and flour. Beat until blended. Pour batter into crust. Place cheesecake on middle rack of oven, above the pan of water, for 1 hour and 15 minutes, or until center jiggles when shaken. Turn oven off. Let cheesecake stand in the oven for 1 hour with the door closed. After taking the cheesecake out of the oven, run a knife around edge to release the cake from the pan (but leave the cake in the pan). Cool on rack. Cover and refrigerate at least 8 hours (preferably overnight). Whip the mascarpone cheese and sugar until light and fluffy. Using a double-boiler, or a mixing bowl over a saucepan, melt the chocolate over, not in, water just at the boiling point. Stir until fully melted. Pour into the mascarpone and whip until fully combined. Using a frosting knife, cover the sides of the cake, then use a piping bag with a large rosette tip to cover the top. Serve with drizzled chocolate sauce and chocolate shavings.
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