Thursday, April 22, 2010

CHOCOLATE IRISH CREAM FROSTING

1 (6 oz.) semi-sweet chocolate pieces
1/4 c. butter
1/2 c. Bailey's Irish Cream
1 tsp. vanilla
2 1/2 c. confectioners sugar
In a 1 quart saucepan, melt chocolate and butter over low heat, stirring
frequently. Cool 10 minutes. Stir in Irish Cream and vanilla. Gradually add
sugar, beating by hand until smooth. Frosting becomes stiffer when cooled.

IRISH CREAM CAKE BROWN

2 3/4 c. flour
2 1/2 tsp. baking powder
1/2 c. butter
1 3/4 c. sugar
1 1/2 tsp. vanilla
2 eggs
1/2 c. Baileys Irish Cream
3/4 c. milk
Grease and flour 2 (8 x 1 1/2) or 9 x 1 1/2 inch round pans. Combine flour,
baking powder and 1 teaspoon salt, set aside. Beat butter until lightly and
fluffy. Add sugar and vanilla. Beat until well combined. Add eggs, beating 1
minute between each. Add dry ingredients alternating with milk and Irish Cream,
beating well. Split between 2 pans. Bake at 375 degrees for 30 to 35 minutes.
Cool before frosting.

BELIEVE IT OR NOT CAKE

1/2 lb. butter
5 eggs
1 1/2 c. sugar
3 c. flour
1 c. milk
2 tsp. baking powder
2 tsp. vanilla
Cream butter, eggs and sugar. Add dry ingredients. Mix well. Pour into
greased floured tube pan. Bake 50 to 60 minutes in 375 degree oven.
5 (8 oz.) pkgs. cream cheese
3 tbsp. flour
1/4 c. heavy cream
1 3/4 c. sugar
5 eggs
Dash of salt
1/4 tsp. vanilla
1 tsp. lemon juice
Soften cream cheese at room temperature. Cream all other ingredients together
with softened cream cheese. Bake in springform pan 10 minutes at 500 degrees,
then at 200 degrees for 1 hour. Cool and refrigerate.

CREAMY CHOCOLATE CHEESECAKE

Vegetable cooking spray
8 choc. wafer cookies, crushed
1 (15 oz.) ctn. part skim ricott
cheese, drained
1 (8 oz.) pkg. Neufchatel cheese,
softened
1/2 c. frozen egg substitute, thawed
3 tbsp. skim milk
1/4 c. unsweetened cocoa
2 tbsp. praline liqueur
1 tbsp. vanilla extract
1 1/2 tsp. grated orange rind
2 egg whites
1/4 c. plus 2 tbsp. sugar
Coat a 9 inch sprinkfoam pan with cooking spray. Dust bottom and sides of pan
with crushed wafers. Beat cheeses in a lg. bowl at med. speed of an electric
mixer 2 or 3 minutes or until smooth. Add egg substitute and milk, beating
well. Add cocoa and next 3 ingredients, beating well. Beat egg whites (at
room temp.) at high speed of electric mixer until soft peaks form. Gradually
add sugar, 1 tbsp. at a time, beating until stiff peaks form. Fold egg whites
into cheese mixture. Spoon over crushed wafers. Bake at 275 degrees for 1 hour
center will be soft but will firm when chilled. Turn off oven, and leave
cheesecake in oven for 30 minutes. Remove from oven, and let cool to room
temp.; cover and chill at least 4 hours. Remove sides of pan. Garnish with
chocolate curls, if desired.

LIGHT CREAMY CHOCOLATE CHEESECAKE

2 c. graham cracker crumbs
3/4 c. butter, melted
1 (12 oz.) pkg. semisweet chocolate
morsels
3 (8 oz.) pkgs. cream cheese, softened
1 1/4 c. sugar
3 eggs
1 tbsp. cocoa
2 tsp. vanilla extract
1 (16 oz.) ctn. commercial sour cream
Combine graham cracker crumbs and melted butter, mixing well; firmly press on
bottom and sides of a 9 inch springform pan. Place chocolate morsels in top
of double boiler; bring water to a boil. Reduce heat to low; cook until
chocolate melts. Beat cream cheese with an electric mixer until light and
fluffy; gradually add sugar, mixing well. Add eggs, one at a time, heating well
after each addition. Stir in melted chocolate, cocoa and vanilla; beat until
blended. Serves 12. Stir in sour cream, blending well. Pour into prepared
pan. Bake at 300 degrees for 1 hour and 40 minutes (center may be soft but will
firm when chilled) Let cool to room temperature on a wire rack; chill at least
5 hours. Remove sides of pan. Garnish with chocolate curls, if desired.
Calories per serving 697. Protein 9.4, fat 52.3, carbohydrate 53.1, iron 2.3,
cholesterol 163, sodium 427, calcium 114.

WELSH CAKES

2 c. flour
3/4 c. sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. butter
3/4 c. currants
2 eggs, beaten
1 tsp. nutmeg
1/4 c. milk
Mix flour, sugar, 6 powder, salt, and nutmeg. Rub butter until blended. Add
eggs and milk to make a dough. Chill 1 hour. Roll out on floured board to
thickness of 1/4 inch. Cut in 2 1/2 inch rounds. Bake on greased griddle or
frying pan. Turn until light brown on back side. Sprinkle with sugar. Makes 2
1/2 dozen.
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CINNAMON CAKE

1/2 stick margarine
1 1/2 c. sugar
2 eggs
1 c. milk
2 c. flour
2 tsp. baking powder
1/2 tsp. salt, opt.
--TOPPING--
1/2 stick margarine
1/2 c. white sugar
1 tsp. cinnamon
Cream margarine and sugar, add eggs 1 at a time. Beat well combine flour,
baking powder and salt. Add milk alternately with flour. Stirring well after
each addition spread in greased pan. 9 x 13 inch pan or 10 x 15 x 1 cookie
pan. Melt margarine and pour over batter. Sprinkle sugar and spices over cake.
Bake at 350 degrees.
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CHOCOLATE ALMOND CHEESECAKE

1 1/2 c. choc. wafer crumbs
1 c. blanched almonds, toasted and
chopped
1/3 c. sugar
6 tbsp. butter softened
1 1/2 lbs. cream cheese, softened
1 c. sugar
4 eggs
1/3 c. heavy cream
Combine first 4 ingredients and pat into 9 1/2 inch spring form pan. Cream the
cream cheese and sugar and eggs and add heavy cream, amaretto, vanilla and beat
until light. Pour batter into crust and bake at 375 degrees for 30 minutes.
Transfer to rack and let stand for 5 minutes. Combine sour cream, sugar, and
vanilla and spread on cake and bake 5 minutes more. Transfer to rack and cool
completely then chill.
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NEW YORK CHEESECAKE

1 1/2 c. cinnamon, graham cracker
crumbs
1/3 c. margarine, melted
3 1/4 pkg. 8 oz. cream cheese,
softened
1 can 14 oz. sweetened condensed milk
2 eggs
2 tsp. vanilla extract
Preheat oven to 300 degrees. Combine graham cracker crumbs and margarine;
press evenly on bottom of 9 inch pie pan. In large mixer bowl, beat cream
cheese until fluffy. Gradually add sweetened condensed milk, beating until
smooth. Add eggs and vanilla, mix well. Pour into prepared pie pan. Bake 1
hour. Turn off oven, allow to cool in oven 1 hour. Remove from oven,
refrigerate, serve chilled.
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