Iced Coffee And Chocolate Pie

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Ingrients & Directions


1/4 c Milk — cold
2 pk Unflavored gelatin
1 c Milk — heat to boiling
2 c Vanilla ice milk
1/3 c Sugar
2 tb Instant coffee granules
1 ts Vanilla extract
1 Keebler chocolate pie crust

In blender add 1/4 c cold milk. Sprinkle gelatin over milk and mix on LOW.
Let stand 3-4 min to soften. Add hot milk; cover and mix on LOW until
gelatin dissolves, about 2 min. Add ice milk, sugar, coffee granules and
vanilla. Cover and mix until smooth. Pour into crust. Chill at least 2
hours. Garnish with whipped topping and chocolate curls.


Yields
8 Servings

Jamaican Rum Cake

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Ingrients & Directions


1 lb Butter or margarine;
-softened
1 lb Dark brown sugar
1 Dozen eggs
1 lb Flour
2 ts Vanilla extract
2 ts Baking powder
2 ts Baking soda
2 ts Burnt sugar (found in
-Caribbean markets)
Cinnamon and nutmeg to taste
Rum
2 c FRUIT MIXTURE:
1 lb Prunes
1 lb Raisins
1 lb Currants
1 lb Cherries

From: SAMADM@ritvax.isc.rit.edu

Date: 13 Jul 1995 06:11:24 -0600
Someone requested a Rum Cake recipe. This one was given to me by my
grandmother and is traditionally used at christmas and for weddings. I
hope you enjoy it!

In a large bowl, cream butter and sugar together until pale yellow. Add 2
eggs at a time, mixing well after each addition. Add vanilla and burnt
sugar. In a medium bowl, sift together all dry ingredients. Add slowly to
the large bowl, mixing well. The batter will be very heavy. Add about 2
cups of the fruit mixture (more or less according to taste). Mix well. Pour
into well greased and floured cake tins. Bake at 350 degrees for about an 1
hour or until a knife inserted in the middle comes out clean.

Once the cake is cooled (do not remove it from the tin), pour approximately
1/4 cup of rum over it. Cover tightly with aluminum foil. Check the cake
every 2 to 3 days. If it becomes “dry” add some more rum. Continue in
this manner for 1 month. (You might not have to add any rum to it after 2
weeks, but keep checking it.)

Fruit Mixture: Chop fruit in blender or food processor. Put into a jar
which can be tightly sealed. Cover the contents with rum and seal the jar.
Keep in a cool, dark place. This should be done at least 1 month in
advance of the cake. If you don’t use all of the fruit mixture, don’t
worry…it will keep for years! It’s also a great topping for vanilla ice
cream!

REC.FOOD.RECIPES ARCHIVES

/CAKES

From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,

Yields
24 Servings

Italian Pound Cake

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Ingrients & Directions


1/2 lb Butter
2/3 lb Ricotta cheese
1 2/3 c Sugar
8 ts Sugar
5 Eggs
2 ts Vanilla
2 c Cake flour
4 ts Whipping cream
1/4 ts Salt
Grated semi-sweet chocolate
-or sliced strawberries
1 ts Vanilla
FROSTING
8 oz Semi-sweet chocolate bits
1/2 c Strong brewed coffee
10 tb Unsalted butter, chilled

CAKE/FILLING

Cake: Cream butter, slowly adding sugar until light. Add eggs one at a
time. Stir in remaining ingredients. Bake in buttered and floured 9 x 5
loaf pan at 325 degrees for 1-1/4 to 1 1/2 hours or until done. Cool in pan
for 5 minutes before turning onto rack. Slice horizontally into three
sections.

Filling: Combine first four ingredients in blender until smooth. Fold in
grated chocolate or strawberries. Spread evenly between layers.

Frosting: Melt chocolate with coffee over very low heat. Beat in butter a
small amount at a time. Continue beating until thick and of spreading
consistency. Frost cake and garnish.

From

Yields
6 Servings

Italian Lemon Cheesecake

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Ingrients & Directions


1 1/3 c Part-skim ricotta cheese
4 oz Neufchatel or light cream
-cheese
1/3 c Sugar
2 Eggs; separated
1/2 c Low-fat milk
1/4 c White all-purpose flour
2 tb Lemon juice
2 ts Grated lemon rind
1 ts Vanilla extract
4 Sheets phyllo pastry
1 1/2 tb Unsalted butter or margarine
-melted

APRICOT SPREAD
3 oz Dried apricots; roughly
-chopped
1/2 c Unsweetened apple juice

1. Preheat the oven to 325F. Generously coat a 9″ pie plate with
vegetable cooking spray.

2. In a food processor or blender process the cheeses, sugar, egg
yolks, milk, flour, lemon juice, lemon rind, and vanilla until
smooth. In a bowl whip the egg whites until stiff and gently fold
into the mixture.

3. Place the 4 sheets of phyllo pastry into the prepared pan,
crisscrossing them on the bottom and brushing each lightly with some
of the butter or margarine. Trim the overhanging pastry leaving a 2″
border all around.

(There’s an illustration that I can’t really reproduce here that
shows how to place the phyllo leaves. Basically, the bottom 2 are
crossed and then one is placed horizontal and the other vertical.)

4. Place the filling in the pan, roll the outer edges of the
overlapping pastry toward the filling, tucking it in and rolling it
to create a rim. Brush the edges lightly with the remaining butter or
margarine.

5. Place the pan on a cookie sheet, put in the center of the oven.
Place a baking pan with 2″ of water on the lower rack of the oven.
Bake for 50 to 55 minutes or until set. Remove from the oven and
allow to cool on a rack. Chill for 6 hours or overnight.

6. Top with the apricot spread, if desired, and serve the pie
chilled, cut into wedges.

*This pie can be baked without the crust as a pudding.

200 calories per serving

APRICOT SPREAD

1. In a small saucepan bring the apricots and juice to a boil, cover,
reduce heat, and simmer very slowly for 45 minutes, or until smooth
and softened, stirring occasionally.

2. Allow the mixture to cool slightly, then process in a food
processor or blender until smooth.

3. Place in a covered container and chill for 4 to 6 hours or
overnight. Serve chilled.

*Other dried fruits such as peaches or prunes can be substituted for
the apricots.

This can be used as a fruit spread on toast, a topping on pies or as a
natural low-sugar flavoring for plain yogurt.

281 calories per cup; 18 per tablespoon

from Make It Easy, Make It Light by Laurie Burrows Grad typed by
Tiffany Hall-Graham

Yields
10 Servings

International House Of Pancakes Pancakes

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Ingrients & Directions


Nonstick spray
1 1/4 c All-purpose flour
1 Egg
1/4 c Granulated sugar
1 ts (heaping) baking powder
1 ts Baking soda
1/4 c Cooking oil

Preheat a skillet over medium heat. Use a pan with a nonstick surface
or apply a little nonstick spray. In a blender or with a mixer,
combine all of the remaining ingredients until smooth. Pour the
batter by spoonfuls into the hot pan, forming 5-inch circles. When
the edges appear to harden, flip the pancakes. They should be light
brown. Cook on the other side for same amount of time, until light
brown.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Yields
1 Servings

Impossible Cheesecake

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Ingrients & Directions


3/4 c Milk
2 ts Vanilla
2 Eggs
1 c Sugar
1/2 c Bisquick
2 pk Cream cheese;softened;cubed

-CHEESECAKE TOPPING-
1 c Sour cream
2 tb Sugar
2 ts Vanilla

Heat oven to 350. Grease a 9″ pie plate. Beat milk, vanilla, eggs, sugar
and baking mix in blender on high. Add cream cheese. Cover and blend on
high 2 min. Pour into pie plate. Bake 40-45 min.or til center is set;
cool.Mix Cheesecake topping;carefully spread over top. Serve with canned
pie filling or fresh fruit if desired. HIGH ALT: Bake 45-50 min. From:
BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B

—–
Lawrence Kellie

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-impos.zip

Yields
6 Servings

Image Chocolate Cheesecake

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Ingrients & Directions


1/2 c Graham cracker crumbs
3 1/2 c Ricotta, low fat
16 oz Yogurt-drained to cheese
2 Egg whites
3/4 c Sugar
1/3 c Cocoa
2 tb Flour
2 ts Vanilla

Preheat oven to 325 degrees F.

Spray spring form pan with non-stick spray. Cover bottom and sides with
graham cracker crumbs.

Put in blender: ricotta cheese, blend until smooth, add yogurt cheese and
vanilla, blend till smooth. Add egg whites, sugar, cocoa, flour and
vanilla. Whirl till mixed well. Pour into prepared pan. Bake for 50
minutes. Turn off oven, open door, let cheesecake cool for 1 hour in oven.

Top with sliced strawberries and kiwi fruit.

Per serving: 160 calories, 5 g fat (28%)

From

Yields
16 Servings

Ihop Pancakes

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Ingrients & Directions


Nonstick Spray
1 1/4 c All-Purpose Flour
1 Egg
1 c Buttermilk
1/4 c Granulated Sugar
1 ts Baking Powder, (Heaping)
1 ts Baking Soda
1/4 c Cooking oil

1. Preheat a skillet over medium heat. Use a pan with a nonstick surface,
or use nonstick spray. 1. In a blender, or with a mixer, combine all if the
remaining ingredients until smooth. 3. Pour the batter by spoonfuls into
the hot pan, forming 5″ circles. 4. When the edges appear to harden, flip
the pancakes. they should be light brown. 5. Cook on the other side for the
same amount of time. They should be light brown. Makes 8-10 pancakes

dianne@olynet.com


Yields
4 Servings

Hootenanny Pancakes

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Ingrients & Directions


6 Eggs
1 c Milk
1/2 ts Salt
1 c Flour

Combine eggs, milk and salt in blender and blend until fluffy. Tap flour
into blender a little at a time. Beat with above ingredients.

Melt 1 cube [8 tablespoons or 1/2 cup] butter or margarine in 9 inch by 13
inch glass dish in 450 degrees [fahrenheit] oven. (When butter is bubbly,
pour in batter … immediately return dish to oven) Bake 20-25 minutes on
lower rack [of oven].

Lavish with heated maple syrup, fruit syrup, or jam. Good with sausage or
bacon and fresh fruit cup. by Catherine Ann Schmitt.

JHIGBEE@ICARUS.WEBER.EDU

(JONATHAN C. HIGBEE)

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,

Yields
4 Servings

Honey Vanilla Cheesecake

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Ingrients & Directions


FILLING
4 oz Reduced-fat cream cheese
16 oz Low-fat cottage cheese
1 c Fat-free ricotta cheese
2 tb Cornstarch
1 c Honey
1 tb Vanilla extract
1 c Fat-free egg substitute
Pureed raspberries, or
– strawberries, if desired
Sugar (as topping, if
– desired)
1 Gingersnap crust (below)

GINGERSNAP CRUST
32 Old Fashioned crisp
– gingersnap cookies,
– crushed
2 tb Sugar
1 Egg white

CHEESECAKE In a food processor or blender, blend until smooth cream cheese,
cottage cheese, ricotta cheese, and cornstarch. Add honey and vanilla
extract and blend again. Add egg substitute and blend until mixture is
smooth. Pour into prepared crust (see below). Bake 20 minutes at 300
degrees then reduce oven temperature to 250 degrees and bake 60 minutes
longer or until sides are set and center is fluid but not sloshing. Turn
off oven and allow cake to cool 1 hour in oven. Remove and cool to room
temperature. Chill, covered, overnight before slicing. Serve topped with
pureed strawberries or raspberries, adding bit a sugar, if desired. Makes
16 servings. GINGERSNAP CRUST Combine thoroughly in food processor or
blender gingersnap cookies and sugar. Add egg white, blending until mixture
is moisened. Press mixture on bottom and up sides of 8- or 9-inch
springform pan. Bake at 350 degrees for 10 to 12 minutes. Remove crust
from oven. Reduce heat to 300 degrees. Fill an oven-proof dish with about 1
inch of warm water and place it at the back of the oven to provide steam
for the cheesecake while it bakes.

From

Yields
16 Servings