Post by Allan on Aug 1, 2007 22:12:29 GMT -5
Amaretto Cheesecake
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Ingredients
15 chocolate Oreo sandwich cookies, broken
1 cup blanched whole almonds
1/3 cup sugar
1/4 cup butter, softened
3 8-ounce packages cream cheese softened
1 cup sugar
4 eggs
1/2 cup amaretto
1/3 cup whipping cream
1 teaspoon vanilla
1 16-ounce carton dairy sour cream
1 tablespoon sugar
1 teaspoon vanilla
1/4 cup toasted sliced almonds or...
1 cup toasted blanched whole almonds
Procedure
For crust, in a food processor bowl place cookies, 1 cup whole almonds, 1/3 cup sugar, and butter. Cover and process until fine crumbs form. Press mixture onto the bottom and about 1-3/4 inches up the sides of a 9-inch springform pan; set aside
In a large bowl beat cream cheese and 1 cup sugar with an electric mixer till smooth. Add eggs. Beat on low speed just till combined. Stir in amaretto, whipping cream, and 1 teaspoon vanilla. Pour filling into the crust-lined springform pan. Bake cheesecake on a shallow baking pan in a 375* oven for 40 minutes. Stir together sour cream, 1 tablespoon sugar, and 1 teaspoon vanilla. Carefully spread sour cream mixture on top of cheesecake. Return cheesecake to 375*F oven and bake 5 minutes more. Cool in pan 15 minutes. Loosen crust from sides of pan. Cool 30 minutes more. Remove sides of pan; cool 4 hours. Cover and refrigerate till serving time. To serve, garnish with 1/4 cup sliced almonds or 1 cup whole almonds.
Serving Information
Serves: 12
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Chocolate and Vanilla Monkey Bread
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Ingredients
For the chocolate dough:
1 package dry yeast
1/3 cup sugar
1/2 cup milk, heated to lukewarm
1/3 cup unsweetened cocoa
3 tablespoons unsalted butter, melted
1/2 teaspoon salt
3 cups all-purpose flour
For the vanilla dough:
1 package dry yeast
1/3 cup sugar
1-1/2 teaspoons vanilla
1/2 cup milk, heated to lukewarm
1 large egg
3 tablespoons unsalted butter, melted
3-3/4 to 4 cups all-purpose flour
1/2 teaspoon salt
3/4 stick (6 tablespoons) unsalted butter, melted
1 cup sugar
Procedure
Make the chocolate dough: In a large bowl proof the yeast with 1 teaspoon sugar in the milk and 1/2 cup lukewarm water for 5 minutes. In a small bowl combine the remaining sugar, cocoa, butter and the salt. Blend well. Add yeast mixture and stir in flour. Knead the dough for 10 minutes (the dough will be slightly sticky), put in a well-greased bowl, turn to coat and let the dough rise, covered with plastic wrap, in a warm place for about an hour, or until double in bulk.
Make the vanilla dough: In a large bowl proof the yeast with 1 teaspoon of the sugar in 1/2 cup lukewarm water for 5 minutes. Mix the egg, butter, milk, vanilla and remaining sugar together and blend well. Add to yeast mixture along with salt and flour. Stir the dough until it forms a ball, turn it out onto a floured board, and knead it, incorporating as much of the remaining 1/4 cup flour as necessary to keep dough from sticking, for 10 minutes. Transfer dough to well-greased bowl, turn to coat and let it rise, covered with plastic wrap, in a warm place for about an hour, or until it is double in bulk
Punch down the doughs, pinch off walnut-size pieces and form them into balls. Have ready in separate bowls the melted butter and the sugar. Butter generously a tube pan with removable tube, 10 inches across and 4-1/2 inches deep. Dip each ball into melted butter, letting excess drip off, then in sugar, and put it in the tube pan, alternating the doughs. Let the bread rise, covered with plastic wrap for one hour, or until it reaches the top of the pan, and bake in the middleof a preheated 350*F oven for 1 hour, or until top is golden and crisp. Let the bread cool in pan until it is warm and remove the tube from the rim. (The monkey bread may be made 1 day in advance and kept well wrapped in aluminum foil at room temperature. Reheat the bread, wrapped in foil, in a 250*F oven for 30 minutes, or until it is heated through.)
Serving Information
Serves: 8
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Chocolate Egg Cream
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Ingredients
1/4 cup chocolate syrup
1/2 cup cold milk
2/3 cup carbonated water, chilled
Procedure
Pour chocolate syrup into chilled large glass. Gently stir in milk. Holding the carbonated water about 5 inches from the top of the glass, slowlypour into the glass until a thick foam comes to the top of the glass. Using a long swizzle stick, stir the mixture once quickly, make sure the foam does not bubble over the glass. Serve immediately.
Serving Information
Serves: 1
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Ingredients
15 chocolate Oreo sandwich cookies, broken
1 cup blanched whole almonds
1/3 cup sugar
1/4 cup butter, softened
3 8-ounce packages cream cheese softened
1 cup sugar
4 eggs
1/2 cup amaretto
1/3 cup whipping cream
1 teaspoon vanilla
1 16-ounce carton dairy sour cream
1 tablespoon sugar
1 teaspoon vanilla
1/4 cup toasted sliced almonds or...
1 cup toasted blanched whole almonds
Procedure
For crust, in a food processor bowl place cookies, 1 cup whole almonds, 1/3 cup sugar, and butter. Cover and process until fine crumbs form. Press mixture onto the bottom and about 1-3/4 inches up the sides of a 9-inch springform pan; set aside
In a large bowl beat cream cheese and 1 cup sugar with an electric mixer till smooth. Add eggs. Beat on low speed just till combined. Stir in amaretto, whipping cream, and 1 teaspoon vanilla. Pour filling into the crust-lined springform pan. Bake cheesecake on a shallow baking pan in a 375* oven for 40 minutes. Stir together sour cream, 1 tablespoon sugar, and 1 teaspoon vanilla. Carefully spread sour cream mixture on top of cheesecake. Return cheesecake to 375*F oven and bake 5 minutes more. Cool in pan 15 minutes. Loosen crust from sides of pan. Cool 30 minutes more. Remove sides of pan; cool 4 hours. Cover and refrigerate till serving time. To serve, garnish with 1/4 cup sliced almonds or 1 cup whole almonds.
Serving Information
Serves: 12
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Chocolate and Vanilla Monkey Bread
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Ingredients
For the chocolate dough:
1 package dry yeast
1/3 cup sugar
1/2 cup milk, heated to lukewarm
1/3 cup unsweetened cocoa
3 tablespoons unsalted butter, melted
1/2 teaspoon salt
3 cups all-purpose flour
For the vanilla dough:
1 package dry yeast
1/3 cup sugar
1-1/2 teaspoons vanilla
1/2 cup milk, heated to lukewarm
1 large egg
3 tablespoons unsalted butter, melted
3-3/4 to 4 cups all-purpose flour
1/2 teaspoon salt
3/4 stick (6 tablespoons) unsalted butter, melted
1 cup sugar
Procedure
Make the chocolate dough: In a large bowl proof the yeast with 1 teaspoon sugar in the milk and 1/2 cup lukewarm water for 5 minutes. In a small bowl combine the remaining sugar, cocoa, butter and the salt. Blend well. Add yeast mixture and stir in flour. Knead the dough for 10 minutes (the dough will be slightly sticky), put in a well-greased bowl, turn to coat and let the dough rise, covered with plastic wrap, in a warm place for about an hour, or until double in bulk.
Make the vanilla dough: In a large bowl proof the yeast with 1 teaspoon of the sugar in 1/2 cup lukewarm water for 5 minutes. Mix the egg, butter, milk, vanilla and remaining sugar together and blend well. Add to yeast mixture along with salt and flour. Stir the dough until it forms a ball, turn it out onto a floured board, and knead it, incorporating as much of the remaining 1/4 cup flour as necessary to keep dough from sticking, for 10 minutes. Transfer dough to well-greased bowl, turn to coat and let it rise, covered with plastic wrap, in a warm place for about an hour, or until it is double in bulk
Punch down the doughs, pinch off walnut-size pieces and form them into balls. Have ready in separate bowls the melted butter and the sugar. Butter generously a tube pan with removable tube, 10 inches across and 4-1/2 inches deep. Dip each ball into melted butter, letting excess drip off, then in sugar, and put it in the tube pan, alternating the doughs. Let the bread rise, covered with plastic wrap for one hour, or until it reaches the top of the pan, and bake in the middleof a preheated 350*F oven for 1 hour, or until top is golden and crisp. Let the bread cool in pan until it is warm and remove the tube from the rim. (The monkey bread may be made 1 day in advance and kept well wrapped in aluminum foil at room temperature. Reheat the bread, wrapped in foil, in a 250*F oven for 30 minutes, or until it is heated through.)
Serving Information
Serves: 8
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Chocolate Egg Cream
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Ingredients
1/4 cup chocolate syrup
1/2 cup cold milk
2/3 cup carbonated water, chilled
Procedure
Pour chocolate syrup into chilled large glass. Gently stir in milk. Holding the carbonated water about 5 inches from the top of the glass, slowlypour into the glass until a thick foam comes to the top of the glass. Using a long swizzle stick, stir the mixture once quickly, make sure the foam does not bubble over the glass. Serve immediately.
Serving Information
Serves: 1