Rhubarb Crisp
Posted on October 27, 2007
2 cups flour
1/2 tsp. baking powder
1/4 cup. sugar
3/4 cup. shortening or half butter
1 1/2 to 2 tbsp. milk
Pinch salt
3 cup. rhubarb, cut up
1 cup. sugar, be generous
2 beaten eggs
1/8 c. milk
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New York Style Cheesecake
Posted on October 27, 2007
2 cups vanilla wafer crumbs (8 oz. or about 56 wafers)
2 eggs, separated
5 packages (8 oz. each) cream cheese, softened
1 3/4 cups sugar
3 tablespoons flour
2 teaspoons grated lemon peel
2 teaspoons vanilla
5 eggs
1/4 cup whipping cream
Raspberry Topping
Stir together crumbs and 2 egg whites until thoroughly blended. Press crumb mixture onto bottom and 2 1/2 inches up sides of lightly greased 9 x 3-inch springform pan. Chill. In large mixing bowl, beat together cream cheese, sugar, flour, lemon peel and vanilla at high speed until fluffy. Add 5 eggs and 2 egg yolks, 1 at a time, beating well after each addition. Blend in cream. Pour into chilled crust. Bake in preheated 500°F. oven 10 minutes. Reduce heat to 250°F. and bake until cake tester inserted in center comes out clean, an additional 50 to 60 minutes. Cool on wire rack. Spread cooled topping over top. Chill until firm, at least 8 hours or overnight. To serve, remove rim of pan and cut into wedges. Refrigerate any leftovers.
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Baked Carrots
Posted on October 27, 2007
1 lb. carrots, peeled and cut into 1/4 inch thick slices
1 ounce Swiss cheese, grated
1 Tbs. plus 1 tsp. unsalted butter
1/4 cup onion, minced
1 Tbs. plus 1 tsp. all purpose flour
1 cup skim milk, hot
1/2 cup seasoned breadcrumbs
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Shrimp Creole
Posted on October 27, 2007
2/3 cup vegetable oil
3/4 cup all-purpose flour
2 cups finely chopped onion
6 cloves garlic, diced
1 cup finely chopped celery
1 cup finely chopped green bell pepper
2 bay leaves
1 lemon, juiced
1 (6 ounce) can tomato paste
1 (10 ounce) can diced tomatoes with green chile peppers
3 pounds shrimp, peeled and deveined
1 tablespoon Worcestershire sauce
ground black pepper to taste
salt to taste
chili powder to taste
hot sauce to taste
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Appetizer Puffs
Posted on October 27, 2007
1 cup water
1 cup sifted flour
1/2 tsp. salt
4 eggs at room temperature
1/2 cup butter (1 stick)
Bring water to boil with salt and butter. As soon as butter melts and water is full boil, add flour all at once and stir rapidly. Remove from heat as soon as mixture holds together and looks like cornmeal mush. Add eggs, one at a time, beating well after each addition. Drop by half tsps. onto cookie sheet. Allow for expansion. Place in a 400° oven for 15 minutes or until golden and crisp. Make slit in puff or cut off top to allow steam to escape. Cool on racks and fill. Temperature: 400°. Baking Time: 15minutes.
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Basic Pizza Dough
Posted on October 27, 2007
1 cup warm water
1 package active dry yeast
2 1/2 to 3 cups all-purpose flour
2 tablespoons olive oil
1/2 teaspoon salt
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