Publisher's Desk...
Good morning and welcome to Friday's helping of A to Z Recipes. Before
we get on with a special mini-theme issue, I would like to thank you for your
thoughts and prayers for Trey and his dad. Bob is doing very well and should
recover nicely after a 2 - 6 week healing period. Trey is not doing as well, but
doctors hope the medications will get his spirits up and the mood swings more
positive than negative. Our visit last night was not good and we were all in tears
when we left. Please keep those prayers coming. They are much needed.
I do have some good news! Our dear pal Linda in Michigan has offered to
be somewhat of a "regular" here at A to Z Recipes. Our Junior
Publisher will be submitting issues on a more regular basis. She is aiming
for once a week, and perhaps on Wednesdays. I am so grateful for her help and I
know you always enjoy her issues. She's really got the hang of it now, which
leaves me very little work in order for you to enjoy all she shares. Without
going into greater detail, let me state that she does the issues in spite of
serious medical concerns. We should look to her as an example of the old adage:
"Where there's a will, there's a way". I consider Linda an answer to a prayer,
especially now. Join me in welcoming her and make sure to drop by the
QT after her issues to
let her know how she's doing.
Cheesecake. Even seeing the word makes me hungry. I chose cheesecake
as our mini-theme today. There are some wonderful recipes (including
one from my very own Angela!) that I know you will want to save and savor.
Our contributors for today's issue are:
Larry, Lake Jackson, TX
Cheryl, Chicago, IL
Julie, TX
Pat, Minden, NV
Rusty, FL
Larry Holmes, Ontario, Canada
Jean, Syracuse, NY
Charlie, Mobile, AL
Richard, Bradenton, FL
Treva, NC
Angela, TX
Food for thought today:
Everyone has a photographic memory. Some, like me, just don't have any
film.
~Shared by Cheryl, Chicago, IL
Having trouble placing your vote?
Vote for this Ezine at the Cumuli Ezine Finder.
"It is a requirement that items sent for posting NOT be from other newsletters."
If you are having trouble receiving issues, please click here for assistance.
To subscribe (or unsubscribe) to this publication, follow the links at the bottom of each issue. I cannot subscribe (or unsubscribe) folks. You must do this for yourself.
Enjoy!
Ramblings...
Highway 109 - A Poem to Give You Goosebumps
Shared by Larry, Lake Jackson, TX
A drunk man in an Oldsmobile
They said had run the light
That caused the six car pileup
On 109 that night.
When broken bodies lay about
And blood was everywhere,
The sirens screamed out eulogies,
For death was in the air.
A mother, trapped inside her car,
Was heard above the noise;
Her plaintive plea near split the air:
"Oh, God, please spare my boys!"
She fought to loose her pinned hands;
She struggled to get free,
But mangled metal held her fast
In grim captivity.
Her frightened eyes then focused
On where the back seat once had been,
But all she saw was broken glass and
Two children's seats crushed in.
Her twins were nowhere to be seen;
She did not hear them cry,
And then she prayed they'd been thrown free,
"Oh, God, don't let them die!"
Then firemen came and cut her loose,
But when they searched the back,
They found therein no little boys,
But the seat belts were intact.
They thought the woman had gone mad
And was traveling alone,
But when they turned to question her,
They discovered she was gone.
Policemen saw her running wild
And screaming above the noise
In beseeching supplication,
"Please help me find my boys!
They're four years old and wear blue shirts;
Their jeans are blue to match."
One cop spoke up, "They're in my car,
And they don't have a scratch.
They said their daddy put them there
And gave them each a cone,
Then told them both to wait for Mom
To come and take them home.
I've searched the area high and low,
But I can't find their dad.
He must have fled the scene,
I guess, and that is very bad."
The mother hugged the twins and said,
While wiping at a tear,
"He could not flee the scene, you see,
For he's been dead a year."
The cop just looked confused and asked,
"Now, how can that be true?"
The boys said, "Mommy, Daddy came
And left a kiss for you."
He told us not to worry
And that you would be all right,
And then he put us in this car with
The pretty, flashing light.
We wanted him to stay with us,
Because we miss him so,
But Mommy, he just hugged us tight
And said he had to go.
He said someday we'd understand
And told us not to fuss,
And he said to tell you, Mommy,
He's watching over us."
The mother knew without a doubt
That what they spoke was true,
For she recalled their dad's last words,
"I will watch over you."
The firemen's notes could not explain
The twisted, mangled car,
And how the three of them escaped
Without a single scar.
But on the cop's report was scribed,
In print so very fine,
An angel walked the beat tonight
On Highway 109.
Click here to submit an item for posting in this section.
"It is a requirement that items sent for posting NOT be from other newsletters."
Healthy Gourmet Cheesecakes: Simple Recipes for Sensational Cheesecakes
Your purchase supports A to Z Recipes
Did You Know?...
Cheesecake Tips
• Cheesecakes require a delicate balance of ingredients, particularly eggs,
cheese and liquid. Don’t make any major substitutions or the finished product
will be drastically altered.
• It’s essential to use the size pan specified in a cheesecake recipe.
• Add and blend cheesecake ingredients in the precise order given in the recipe.
• Before beginning to mix the cheesecake, position the oven rack in the middle
of the oven; preheat oven 15 minutes. Use an oven thermometer for accurate oven
temperature.
• Cracks are a common problem for which there are several reasons. One is that,
as a cheesecake bakes, its moisture evaporates. If too much moisture is lost, or
if it evaporates too quickly, cracking will occur on the cheesecake’s surface.
This problem can be alleviated by increasing the oven’s humidity. To do so,
place a shallow pan of hot water on the bottom shelf before beginning to
preheat.
• To help prevent a pastry crust from becoming soggy, brush it lightly with
well-beaten egg white to seal the surface. Refrigerate for 15 minutes before
filling and baking.
• When making a crumb crust for cheesecake, form a ‘‘skirt’’ of aluminum foil
around the outside bottom of the springform pan to prevent any butter in the
crust from leaking out onto the oven floor.
• Prebaking a crumb crust for 10 minutes at 350F will help keep it crisp.
Completely cool a prebaked crust before filling.
• Seal a prebaked crumb or pastry crust by using the back of a dinner teaspoon
to spread 2 to 3 ounces of melted, semisweet chocolate over the crust, to within
1/4 inch of the outside edge. Put the coated crust in the refrigerator for about
10 minutes to set the chocolate before filling with the cheesecake mixture.
• The cheese being used must be at room temperature. This makes it easier to
blend with other ingredients, creating a smooth, homogeneous mixture.
• Always beat cream cheese until light and fluffy before blending in other
ingredients such as eggs.
• Ricotta and cottage-cheese-style cheeses should be beaten or processed in a
blender until completely smooth before adding remaining ingredients. Otherwise,
your cheesecake could have a grainy texture.
• Once the cheese is beaten until smooth and fluffy, add the other ingredients
slowly, beating or stirring gently. If you beat too much air into the mixture at
this stage, the cheesecake might puff up beautifully during baking, then fall
drastically. This creates cracking and a dense cheesecake.
• Egg whites must be room temperature in order to insure full volume when
beaten.
• Beat all ingredients together until very smooth before gently folding in
whipped cream (for unbaked cheesecakes) or stiffly beaten egg whites (for
baked).
• Convert a plain dessert cheesecake to a savory cheesecake by omitting the
sugar and adding various herbs or spices like ground cumin, chili powder or
minced fresh herbs. For the crust, use cracker instead of cookie crumbs.
• Some delicate, custard-style cheesecakes are baked in a ‘‘water bath,’’ which
simply means that the cheesecake pan is immersed halfway in hot water. The water
acts as insulation and diffuses the oven heat so the mixture will set without
separating. Although solid pans are suggested for use with water baths,
springform pans may be used if heavy-duty foil is firmly pressed over the
outside of the pan to prevent leakage.
• Cheesecakes baked in a very slow oven for a longer period of time will shrink
less when cooled.
• Cheesecakes require even heat in order to rise properly. For this reason, it’s
important not to open the oven door during the first 30 minutes of baking time.
Drafts can cause a cheesecake to fall or crack.
• To allow for variations in ovens, test a baked cheesecake 5 to 10 minutes
before minimum time indicated in a recipe.
• Don’t worry if your cheesecake’s center is slightly jiggly or soft — it will
firm as the cheesecake cools.
• Partially cooling a cheesecake in the oven, with the oven door ajar, helps
prevent cracks in the top of the cheesecake.
• Concentric cracking and/or an overbrowned top indicate either the oven heat
was too high or the cheesecake was baked too long.
• Set a baked cheesecake on a rack to cool. After 30 minutes, run a thin-bladed
knife between cheesecake and pan to loosen. Continue cooling until room
temperature.
• Leave the cooled cheesecake in its pan, cover tightly and refrigerate
overnight or at least 6 hours before serving. This allows the cheesecake to set
and will make it easier to cut; it also makes the texture creamier.
• Cracks do not ruin a cheesecake! Disguise any scars with a topping such as
slightly sweetened sour cream or whipped cream, fresh berries, your favorite jam
(stir until easily spreadable, or stir in 1 tablespoon liqueur). Let any filling
sink into the cracks for a few minutes, then add more if necessary so the
surface is even.
Source: CookingVillage.com
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
HELPFUL TOOLS
These are helpful tools; sites (not downloads) that you could add to your desk top.
Cooking Measurements
Here is a great site for help with cooking measurements:
http://www.baking911.com/howto_measure.htm
Cooking Units Converter
Converts metric, imperial, etc. units:
http://www.unitsconverter.net/
Recipe Quantity Calculator
This is a WONDERFUL tool, especially for those who cook for one or two:
http://www.fruitfromwashington.com/Recipes/scale/recipeconversions.asp
Great conversion tools on one website
Convert measurements, calculator, you name it FREE:
ConvertIt.com
Internet Acronym Finder
Ever see folks using abbreviations in emails and messaging and wonder what the heck they
are saying? This site will let you search for them by the actual acronym or definition:
http://www.acronymfinder.com/
Here is a huge list of internet acronyms (some are naughty!) on our web site:
http://www.a2zrecipes.net/Acronyms.html
Click here to submit an item for posting in this section.
"It is a requirement that items sent for posting NOT be from other newsletters."
Wilton Springform Pan Set
-Perfect for cakes, cheese cakes, tortes, and frozen desserts. Removable waffle-textured bottom with springlock to release sides. Durable non-stick coating provides superior food release and clean-up.
-Set of 3: 8", 9", and 10" diameters.
-Durable non-stick coating on heavy-gauge steel gives a pan which is built to last and avoids warping. 10 year warranty.
Your purchase supports A to Z Recipes
Discussion Forum
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
Also, the Florida Bunch is planning another A to Z Family Reunion in December. Guess who the "guest of honor" is? Go to the QT and find out!
You don't have to register or sign in, and you can choose to receive email for newly posted messages -- just click the
Subscribe button when you get there.
NOTE:
Maybe once you get to the site using the above link, 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.
Next Monthly Theme...
Holiday Meals to Remember
Last theme we shared Holiday Baked Favorites so its time to round out our
meals by sharing main course, salads, sides, etc. recipes. Everyone has their
own brand of memorable meals. How about sharing some of your favorite
recipes right here at A to Z Recipes.
Here are some of my family's favorite requests:
Cornbread Dressing
Sweet Carrot Salad
Green Bean Casserole
Armadillo Eggs
Sweet Potato Casserole
My Favorite Cheese Ball
Holiday Ambrosia Salad
Bacon-Wrapped Asparagus
OK, folks. How about yours?
The allowable number of recipes has been relaxed for the Holiday themes.
You may send in as many recipes as you'd like. I will sort out duplicate recipes
and post as many of yours as I can in these two holiday themes. Please try
to send all (or as many as you can) in one email.
Here is the recipe submission set of rules:
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 TWO of your favorite theme recipes and in ONE email. If the number of recipes 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 follows:
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 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.
The deadline for December's theme issue is Friday, November 26th.
Theme recipes must have subject: "Holiday Meals to Remember" and will be posted on Sunday, November 28th.
Please use this link: Holiday Meals to Remember
As usual, only recipes are to be sent to: A to Z Recipes Inbox
Click here to submit an item for posting in this section.
"It is a requirement that items sent for posting NOT be from other newsletters."
The Ultimate Southern Living Christmas Book
Over 400 Ways to Celebrate the Season - Southern Living Style
Your purchase supports A to Z Recipes
Crazy Corner...
THE FOUR STAGES OF LIFE
Shared by Julie, TX
1) You believe in Santa Claus.
2) You don't believe in Santa Claus.
3) You are Santa Claus.
4) You look like Santa Claus.
Fishing
Shared by Pat, Minden, NV
Year after year Bubba's wife pleaded with him to take her fishing but he kept
telling her she would not enjoy it. She, finally, wore him down, he consented,
and early one morning they took off to the lake. They had not been there very
long when the fish began biting. Almost as fast as they cast, a fish would bite,
and they reeled it in.
After catching their limit, Bubba said, "Verna Lou, sweet thang, I'm sorry.
You've been good luck and I'm gonna bring you with me the next time. If you'll
mark the spot where we caught all these fish, we'll go home."
On the way home, Bubba turned to Verna Lou and said, "Sweet thang, how did you
mark the spot were all the fish are so next time I'll know?"
"Bubba, darlin', I put a big 'X' on the side of the boat right down closest to
the water."
"Sweet thang, that's about the dumbest thing I ever seed you do. Don't you know
that won't work? We may not get the same boat the next time!"
SMARTY CAT
Shared by Rusty, FL
A man absolutely hated his wife's cat and decided to get rid of him one day by
driving him 20 blocks from his home and leaving him at the park.
As he was getting home, the cat was walking up the driveway.
The next day he decided to drive the cat 40 blocks away. He put the beast out
and headed home.
Driving back up his driveway, there was the cat!
He kept taking the cat further and further and the cat would always beat him
home. At last he decided to drive a few miles away, turn right, then left, past
the bridge, then right again and another right until he reached what he thought
was a safe distance from his home and left the cat there.
Hours later the man calls home to his wife: "Jen, is the cat there?"
"Yes", the wife answers, "why do you ask?"
Frustrated, the man answered, "Put that SOB on the phone, I'm lost and need
directions!"
Bossy Wife
Sent in by many
A mild-mannered man was tired of being bossed around by his wife; so he went to
a psychiatrist. The psychiatrist said he needed to build his self-esteem, and so
gave him a book on assertiveness, which he read on the way home.
He had finished the book by the time he reached his house. The man stormed into
the house and walked up to his wife. Pointing a finger in her face, he said,
"From now on, I want you to know that 'I' am the man of this house, and my word
is law! I want you to prepare me a gourmet meal tonight, and when I'm finished
eating my meal, I expect a sumptuous dessert afterward. Then, after dinner,
you're going to draw me my bath so I can relax. And, when I'm finished with my
bath, guess who's going to dress me and comb my hair?"
"The funeral director," said his wife.
Click here to submit an item for posting in this section.
"It is a requirement that items sent for posting NOT be from other newsletters."
Love is not blind.
That's why they make lingerie...
How Can I Help?...
Placing a vote takes only a moment and helps promote A to Z Recipes.
Having trouble using the method above for placing your vote?
Vote for this Ezine at the Cumuli Ezine Finder.
A to Z Recipes operates solely through reader support. You may donate through PayPal, Amazon Honor System, or other methods listed.
To make cash donations using other methods, click here.
Your Favorites...
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
MAPLE CHEESECAKE
~Submitted by Larry Holmes, Ontario, Canada
12 Oreo cookies
6 tablespoons melted butter
2 packages (8 ounces each) cream cheese
2/3 cup plain yogurt
¼ cup maple syrup
1/3 cup granulated sugar
1/3 cup maple sugar or granulated sugar
4 eggs
Toppings:
Choice of fresh fruit
Maple syrup
Preheat oven to 325° F. Separate cookies, setting cookie filling aside. Place
cookies in large freezer bag, seal and crush fine with rolling pin. In a bowl,
stir together crushed cookie crumbs and melted butter. Press mixture into the
bottom of a buttered 9-inch springform pan. Set aside
In large bowl, beat together Oreo filling and remaining ingredients with an
electric mixer until smooth. Pour cheese mixture into cake pan and bake for 75
minutes or until a toothpick inserted in the center comes out clean.
Remove from oven and let stand for 10 minutes before removing from pan. Transfer
to serving platter. Just before serving, top with fresh fruit and drizzle with
maple syrup.
Makes 6 to 8 servings.
ENGLISH TOFFEE CHEESECAKE
~Submitted by Jean, Syracuse, NY
Crust:
1 1/2 cups graham cracker crumbs
1/2 cup toasted almonds, finely chopped
1/2 cup English toffee bits (such as Skor)
2 tablespoons dark brown sugar, packed
1/4 teaspoon salt
6 tablespoons unsalted butter, melted
Preheat oven to 350 degrees F.
Mix first 5 ingredients in medium bowl. Add butter; stir until moist clumps
form. Press mixture over bottom and 1 inch up sides of 10-inch-diameter
springform pan. Bake crust until just set, about 5 minutes. Set aside. Reduce
oven temperature to 325°F.
Filling:
32 ounces cream cheese (at room temperature)
1 cup dark brown sugar, packed
4 large eggs
1 tablespoon vanilla extract
1/4 teaspoon almond extract
8 ounces chocolate-covered English toffee (such as Skor or Heath bars), cut into 1/2-inch pieces
Beat cream cheese and sugar in large bowl until blended. Beat in eggs 1 at a
time, blending well after each addition. Beat in both extracts. Pour half of
mixture into prepared crust; sprinkle with toffee pieces. Pour remaining mixture
over. Bake until edges are puffed but center is barely set, about 55 minutes.
Meanwhile, prepare topping.
Topping:
1 (16 ounce) container sour cream
1/2 cup granulated sugar
1 teaspoon vanilla extract
Assorted candies (such as gumdrops and holiday M&M's)
Mix sour cream, sugar and vanilla extract in medium bowl until smooth. Pour
topping over hot cheesecake. Bake cake until topping is just set, about 5
minutes. Transfer to rack; cool 10 minutes. Run knife between cake and pan
sides. Chill cake uncovered overnight.
Remove pan sides and place cake on platter. Garnish top with candies.
NOTE : Prepare this cake a day ahead.
MELISSA'S CHEESECAKE
~Submitted by Charlie, Mobile, AL
Publisher's note: This recipe was posted in a2z years ago before archiving so I
am sharing it again. Charlie and Mavis brought this delightful cheesecake
when they visited us. It is, by far, the best one I have ever eaten!
Crust:
18 graham crackers (1 1/2 cups)
6 tablespoons butter (no substitute, please)
1 tablespoon granulated white sugar
Optional: 1/2 cup ground toasted nuts (walnuts or pecans or almonds)
1st Layer:
1 cup granulated white sugar
3- 8 ounce packages cream cheese
5 eggs
1 tablespoon self rising flour
1 1/2 teaspoons vanilla extract (pure is best)
Top Layer:
1 1/2 pints sour cream
1/2 cup sugar
1 teaspoon vanilla extract (pure is best)
Directions:
Crumble crackers (or put in food processor/blender) and place in bottom of 12"
to 14" springform pan.
Add 1 tablespoon sugar.
Melt 6 tablespoons butter and pour over crackers & sugar.
If used, add nuts
Press into a crust, using springform pan as template
Combine cream cheese, sugar, flour and vanilla.
Beat in 1 egg at a time
Pour on top of crust and bake for 1 hour at 300 degrees
Prepare top layer, mixing/blending well
After 1 hour, remove from oven and pour on top layer
Return to 300 degree oven and bake for 20 minutes
Let cheesecake completely cool, then refrigerate overnight. The next day, remove
sides from springform pan, and if desired, transfer to a serving plate. Slice
into 16 slices. (We slice into 8 slices)
Slices may be wrapped in saran wrap and frozen. Simply let thaw in fridge for
1/2 hour or so.
For chocolate cheesecake.....add 4 heaping tablespoons of hot cocoa dry mix to
1st layer and 2 tablespoons to top layer. Grate chocolate chips on top when
cool. (Grated white chocolate adds a nice touch).
TRIPLE-CHOCOLATE CHEESECAKE
~Submitted by Richard, Bradenton, FL
1/4 cup sugar
1 tablespoon stick margarine
1 tablespoon egg white
1 1/3 cups chocolate graham cracker crumbs (about 16 crackers)
Vegetable cooking spray
3 tablespoons dark rum
3 (1-ounce) squares semisweet chocolate
1/4 cup chocolate syrup
1 (8-ounce) block nonfat cream cheese, softened
1 (8-ounce) block Neufchâtel cheese, softened
1 cup sugar
2 tablespoons unsweetened cocoa
1 teaspoon vanilla extract
1/4 teaspoon salt
2 eggs
1/2 cup low-fat sour cream
1 tablespoon sugar
2 teaspoons unsweetened cocoa
Chocolate curls (optional)
Preheat oven to 350°.
Place first 3 ingredients in a bowl; beat at medium speed of a mixer until
blended. Add crumbs; stir well. Firmly press mixture into bottom and 1 inch up
sides of an 8-inch springform pan coated with cooking spray. Bake at 350° for 10
minutes; let cool on a wire rack.
Combine rum and chocolate squares in the top of a double boiler. Cook over
simmering water 2 minutes or until chocolate melts, stirring frequently. Remove
from heat; add chocolate syrup, stirring until smooth.
Preheat oven to 300°. Place cheeses in a large bowl; beat at medium speed of a
mixer until smooth. Add 1 cup sugar, 2 tablespoons cocoa, vanilla, and salt;
beat until smooth. Add rum mixture; beat at low speed until well-blended. Add
eggs, 1 at a time, beating well after each addition.
Pour cheese mixture into prepared pan; bake at 300° for 40 minutes or until
almost set. Combine sour cream, 1 tablespoon sugar, and 2 teaspoons cocoa; stir
well. Turn oven off, and spread sour cream mixture over cheesecake. Let
cheesecake stand for 45 minutes in oven with door closed. Remove cheesecake from
oven, and let cool to room temperature. Cover and chill at least 8 hours.
Garnish with chocolate curls, if desired.
Yield: 12 servings (serving size: 1 wedge)
CALORIES 260 (35% from fat); FAT 10.1g (satfat 5.5g, monofat 2g, polyfat 0.5g);
PROTEIN 7.5g; CARBOHYDRATE 35.9g; FIBER 0.1g; CHOLESTEROL 57mg; IRON 0.7mg;
SODIUM 205mg; CALCIUM 85mg
Source: Cooking Light, APRIL 1996
PECAN SURPRISE PIE
~Submitted by Treva, NC
Two pies in one: spicy pecan and tender cheesecake. Comes out of the oven with
the layers switched! Looks like a cheesecake but a surprise is underneath.
1 (9 inch) pie shell
1 (8 ounce) package cream cheese, softened
1/3 cup white sugar
1 egg
1 teaspoon vanilla extract
1 & 1/3 cups chopped pecans
3 eggs, beaten
1 cup light corn syrup
1/4 cup white sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Preheat oven to 350 degrees F (175 degrees C).
In a small mixing bowl, beat cream cheese until fluffy. Add 1/3 cup sugar and
beat until smooth. Thoroughly mix in 1 egg and 1 teaspoon vanilla extract. Do
not overbeat. Spread mixture into pastry shell. Sprinkle with chopped pecans.
In a medium bowl, combine 3 beaten eggs, corn syrup, 1/4 cup sugar, 1 teaspoon
vanilla extract, salt, cinnamon, and cloves. Mix until incorporated but not
frothy. Pour mixture over pecan layer.
Bake in preheated oven for 35 to 45 minutes, until filling is set and pecans are
browned. Pie will be quite high, but will settle as it cools.
Makes 1 - 9 inch pie (8 servings).
BACON-ONION CHEESECAKE
Submitted by Angela, TX
This cheesecake is actually an appetizer; really simple and easy to make. I got
it from the RecipeLand site. I started making it when I was real little (my mom
- Maggie - would help me back then). We are bacon fans here (oink! oink!) and I
love cream cheese so much that I would eat cream cheese on cream cheese, lol.
2/3 c Stone-ground wheat cracker - crumbs
1/3 c Walnuts, finely chopped
2 tb butter, softened
8 sl Bacon
1/2 c Onion, chopped
1 tb Bacon drippings
24 oz Cream cheese, softened
3 Eggs, beaten
1/2 ts Cayenne Pepper
1/4 ts garlic powder
parsley sprig
Shredded carrot
Carrot Curl
Combine cracker crumbs, walnuts & butter until well blended. Press crumbs evenly
on bottom of springform pan. Bake in pre-heated 350F oven 10 minutes. Cool on
rack.
Fry bacon until crisp, then crumble. Saute onion in drippings until tender and
set aside.
Beat cream cheese. Gradually add eggs, garlic powder & cayenne. Beat until
smooth. Stir in bacon and onions.
Spoon mixture into pan. Spread level. Bake 45 to 60 minutes or until cheesecake
is almost set and cracks on top. Cool completely. Store in refrigerator covered
with plastic wrap.
Just before serving at room temperature, remove sides of pan. Garnish with
circle of shredded carrot to edge. Place carrot curl in center with sprig of
parsley to make it look pretty. Serve with crackers or carrot slices. Mom likes
this with thick cucumber slices.
Click here to submit an item for posting in this section.
"It is a requirement that items sent for posting NOT be from other newsletters."
Heart Healthy...
CHERRY BOWL CHEESECAKES
Makes 8 servings
Ingredients:
1 package (8 ounces) fat-free cream cheese, softened
1 package (8 ounces) reduced-fat cream cheese, softened
2 tablespoons fat-free (skim) milk
4 packets sugar substitute or equivalent of 8 teaspoons sugar
1/4 teaspoon almond extract
40 reduced-fat vanilla wafers
1 can (16 ounces) light cherry pie filling
Directions:
1. Beat cream cheese, milk, sugar substitute and almond extract in medium bowl
with electric mixer at high speed until well blended.
2. Place one vanilla wafer on bottom of 4-ounce ramekin.* Arrange four
additional vanilla wafers around side of ramekin. Repeat with remaining wafers.
Fill each ramekin with 1/4 cup cream cheese mixture; top each with 1/4 cup
cherry pie filling. Cover with plastic wrap; refrigerate 8 hours or overnight.
*Note: If ramekins are not available, you may substitute with custard dishes or
line 8 muffin cups with paper liners and fill according to above directions.
Cheesecake Parfaits
Crush 32 wafers. Prepare cream cheese mixture as directed above. Layer 1/2
crushed wafers, 1/2 cream cheese mixture and 1/2 pie filling in 8 small dessert
glasses. Repeat layers. Garnish with remaining wafers and thawed fat-free
nondairy frozen topping, if desired.
Nutrients per Serving:
Calories 214
Calories from Fat 29 %
Total Fat 7 g
Saturated Fat 4 g
Cholesterol 16 mg
Carbohydrate 29 g
Fiber 1 g
Protein 9 g
Sodium 387 mg
Dietary exchanges:
1 Starch
1 Fruit
1-1/2 Fat
Click here to submit an item for posting in this section.
"It is a requirement that items sent for posting NOT be from other newsletters."
For Two...
NEW YORK STYLE CHEESECAKE "SINGLES"
(For use with Wilton "Singles" 4-Inch Springform Pans)
8 oz. Cream Cheese, room temperature
1/4 C. Granulated Sugar
1 Large Egg, beaten
1 tsp. Vanilla Extract
1/2 tsp. Grated Lemon Peel
1 T. Cornstarch
1/2 C. Sour Cream
In large mixing bowl, beat together cream cheese and sugar until smooth and
light. Beat in the egg, vanilla, lemon peel (rind), and cornstarch, only until
thoroughly mixed. Stir in the sour cream until the mixture is well blended. Pour
the mixture into the prepared crust and bake in preheated 350 degree oven for
25-30 minutes. Allow the cake to cool in the oven, with the door propped
slightly open, for 45 minutes. Chill. Top with blueberries, other fruit, or
enjoy plain.
Crumb Crust
2/3 C. Graham Cracker crumbs
2T. Granulated Sugar
3T. Butter or Margarine, melted
Mix all ingredients together and press firmly into the bottom and 3/4 up the
sides of the Non-Stick 4 in. Springform Mold. Bake at 350 degrees F. for 6
minutes. Remove.
Makes 2 cheesecakes.
Note: It's better not to remove the cheesecake from the pan, until just before
serving. Enjoy!
Click here to submit an item for posting in this section.
"It is a requirement that items sent for posting NOT be from other newsletters."
Publisher's Choice...
PEACHES 'N CREAM CHEESECAKES
Preparation Time: 45 minutes
Cooking Time: 25 minutes
Serves 12
These adorable fruit-topped mini cheesecakes are super with a cup of coffee or
tea after dinner—or anytime.
For the Crust:
1 cup graham cracker crumbs
3 tablespoons butter, melted
2 tablespoons sugar
For the Filling:
1/2 cup heavy cream
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
2 large eggs
1 teaspoon grated lemon peel
1/2 teaspoon vanilla extract
For the Topping:
1/2 cup peach or apricot preserves
3 small peaches, sliced
1 kiwifruit, peeled and sliced
Making the Crust:
1. Preheat oven to 325F. Line 12 muffin cups with paper liners.
2. In a medium bowl, combine graham cracker crumbs, butter and sugar; mix well.
Divide mixture among muffin cups and press firmly into bottoms with a spoon.
3. Bake until golden, about 5 minutes. Transfer pan to a wire rack and let cool
while making the filling.
Making the Filling:
1. In a small bowl, using an electric mixer set on high speed, beat cream until
stiff peaks form; set aside.
2. In another bowl, using an electric mixer set on medium speed, beat cream
cheese until smooth and fluffy. Add sugar and beat until smooth. Beat in eggs,
one at a time, just until blended. Stir in lemon peel and vanilla; fold in
whipped cream. Spoon filling into cups.
3. Bake cheesecakes until set, about 25 minutes. Transfer pan to wire rack; cool
completely. Cover loosely with plastic wrap and refrigerate at least 4 hours or
overnight.
Making the Topping:
1. Just before serving, remove cakes from paper liners. Force preserves through
sieve with a wooden spoon. Heat until melted. Arrange fruit on top of
cheesecake; brush with preserves.
Source: CookingVillage.com
Special Offer for A to Z Recipes Subscribers!!!
Get Over 100 Cookbooks For One Low Price
And Nothing Else To Purchase!
Unlike millions of plain old recipe sites,
you can download entire cookbooks with just one click!
Just about all of our cookbooks are in PDF format,
so both Windows and Mac users can enjoy the library.
Click Here!
Join The E-Cookbooks Library
For Only $17.97
Free Bonus!!
Order Now and get the entire library on a
CD-ROM for Windows! (a $24.95 value) You will
still have lifetime online access to download all
the new additions! A fantastic value for only $17.97
Click Here Now To Join!
(Credit Cards and Checks Accepted)
~A to Z Recipes will benefit from each sale.~
Always remember:
Do NOT respond to this newsletter by hitting "REPLY". Please use the appropriate email address. Thanks!
Search for interesting ezines and newsletters here.
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
A to Z Recipes Website
| View recent issue archives on our web site
| View recent issue archives at Zinester
| View vintage issue archives at Topica
| Shop with Us
| Subscribe to Newsletter
| Unsubscribe from A to Z Recipes
| Recipe Collection
| Contact List Owner
| Make a Submission
| Support this publication
| Reciprocal Links
|
