LOBSTER, CORN & POTATO SALAD WITH TARRAGON

Active time: 50 min Start to finish: 1 1/2 hr 4 (1 1/2-lb) live lobsters or 1 1/2 lb cooked fresh lobster meat 1 lb small red potatoes 3 ears corn For vinaigrette: 2 1/2 tablespoons fresh lemon juice 1 1/2 to 2 tablespoons chopped fresh tarragon 1/2 teaspoon Dijon mustard 1/2 teaspoon salt 1/4 cup extra-virgin olive oil 2 cups grape or cherry tomatoes, halved 1 cup coarsely chopped frise (French curly endive) 1/3 cup sliced scallion Prepare lobster, potatoes, and corn: Plunge 2 live lobsters headfirst into an 8-quart pot of boiling salted water. Cover and cook lobsters over moderately high heat 9 minutes from time they enter water, then transfer with tongs to sink to cool. Return water to a boil and cook remaining 2 lobsters in same manner. Leave water boiling in pot. Simmer potatoes in lobster cooking water until just tender, 15 to 20 minutes. Transfer with a slotted spoon to a colander, reserving boiling water in pot. Boil corn in same water until crisp-tender, about 3 minutes, then drain. When lobsters are cool, remove meat from claws, joints, and tails, reserving shells for another use. Cut meat into 1-inch pieces. Cut potatoes into 3/4-inch pieces, and cut corn from cobs. Make vinaigrette: Whisk together lemon juice, tarragon, mustard, and salt until combined, then add oil in a thin stream, whisking. Assemble salad: Just before serving, toss together lobster meat, potatoes, corn, vinaigrette, tomatoes, frise, and scallion in a large bowl and season with salt and pepper. Cooks' note: * Lobster may be cooked 1 day ahead Makes 4 servings.

GRILLED CORN SALAD WITH LIMA BEANS AND TOMATOES

This salad is dressed with a red pepper and tomato sauce. 3/4 cup (about) olive oil 2 tablespoons apple cider vinegar 1 large shallot, finely chopped 6 medium ears fresh corn, husked 2 cups frozen baby lima beans 2 bunches watercress, thick stems trimmed, sprigs torn in half 2 cups halved teardrop tomatoes or cherry tomatoes 1 cup coarsely grated Parmesan cheese or crumbled soft fresh goat cheese 1 cup halved pitted Kalamata olives Roasted Red Pepper and Tomato Sauce Prepare barbecue (medium-high heat). Whisk 1/2 cup oil, vinegar, and shallot in small bowl. Set dressing aside. Brush corn with remaining 1/4 cup oil; sprinkle with salt and pepper. Grill until tender and beginning to char in spots, turning often, about 10 minutes. Cool slightly. Cut corn from cobs. Transfer to large bowl. Cook lima beans in boiling salted water until just tender, about 4 minutes. Drain. Rinse with cold water; drain. Mix lima beans into corn. Mix watercress and tomatoes into corn mixture. Add dressing and toss to coat. Season salad with salt and pepper. Sprinkle with cheese; garnish with olives. Serve, passing roasted pepper sauce. Makes 8 servings.

TEXAS STYLE STEAKS

Those with Texas-size appetites will require an entire steak; for most others even the heartiest of meat lovers half of one of these rib steaks is probably plenty. 1 1 1 1 1 1 4 tablespoon coarse kosher salt teaspoon Hungarian sweet paprika teaspoon garlic powder teaspoon coarsely ground black pepper teaspoon dried ground thyme teaspoon finely ground coffee beans 1 1/4- to 1 1/2-inch-thick bone-in beef rib steaks (each weighing 12 to 16 ounces)

1 2.2-pound bag instant-light mesquite chunks 1 cup mesquite or hickory wood smoke chips, soaked in cold water at least 30 minutes Mix first 6 ingredients in small bowl. Sprinkle spice rub over both sides of steaks, pressing to adhere. Let steaks stand at room temperature 1 hour. Spread entire bag of instant-light mesquite chunks over 2/3 of bottom rack and prepare barbecue (medium-high heat). Grill steaks over mesquite until brown on both sides, about 2 minutes per side. Remove steaks from grill. Let mesquite chunks burn until ash is gray. Drain wood chips; scatter over mesquite. Return steaks to cooler part of grill (not over mesquite). Cover barbecue with lid; grill steaks to desired doneness, about 10 minutes for medium-rare. Let steaks rest 5 minutes before serving. Makes 4 to 8 servings.

SOUR CHERRY CROSTATA

This beautiful tart features a pastry the Italians call pasta frolla the texture of the dough is more like cookie dough than traditional French-style pastry. The lattice crust is surprisingly easy to make because it doesn't require weaving the strips. Active time: 1 1/2 hr Start to finish: 5 hr For pastry 1 1/2 sticks (3/4 cup) unsalted butter, softened 1/3 cup plus 1 tablespoon sugar 1 large egg, lightly beaten 1 teaspoon vanilla 2 1/4 cups all-purpose flour 1/2 teaspoon salt 2 teaspoons finely grated fresh lemon zest For filling 3 tablespoons unsalted butter, cut into pieces 5 1/4 cups fresh or frozen (not thawed) sour cherries (13/4 lb), pitted 3/4 cup plus 1 tablespoon sugar 2 tablespoons cold water 3 tablespoons cornstarch Special equipment: a 9- by 1-inch fluted round tart pan with removable rim Make pastry dough: Beat together butter and 1/3 cup sugar with an electric mixer at medium speed until pale and fluffy, about 3 minutes. Reserve 1 tablespoon beaten egg, chilled, for egg wash and beat remaining egg into butter mixture, then add vanilla, beating well. Reduce speed to low and mix in flour, salt, and zest until mixture just forms a dough.

Halve dough and form each half into a 5- to 6-inch disk. Wrap disks in plastic wrap and chill until firm, at least 30 minutes. Make filling: Heat butter in a 12-inch nonstick skillet over moderate heat until foam subsides, then add fresh or frozen cherries with any juices and sugar and simmer, stirring, until sugar is dissolved. (Cherries will exude juices.) Continue to simmer until cherries are tender but not falling apart, about 8 minutes. Stir together water and cornstarch to form a thick paste, then stir into simmering filling and boil, stirring frequently, 2 minutes. Cool filling quickly by spreading it in a shallow baking pan and chilling until lukewarm, about 15 minutes. Assemble and bake crostata: Roll out 1 piece of dough (keep remaining piece chilled) between 2 sheets of wax paper into a 12-inch round. Remove top sheet of paper and invert dough into tart pan. Trim overhang to 1/2 inch and fold inward, then press against side of pan to reinforce edge. Chill tart shell. Roll out remaining dough in same manner and remove top sheet of paper, then cut dough into 10 (1-inch-wide) strips and slide dough, still on wax paper, onto a baking sheet. Chill strips until firm, about 5 minutes. Put a foil-lined large baking sheet in middle of oven and preheat oven to 375F. Spread filling in chilled tart shell and arrange 5 strips 1 inch apart across filling, pressing ends onto edge of tart shell. Arrange remaining 5 strips 1 inch apart diagonally across first strips to form a lattice with diamond-shaped spaces. Trim edges of all strips flush with edge of pan. Brush lattice top with reserved beaten egg and sprinkle crostata with remaining tablespoon sugar. Bake crostata in pan on baking sheet in oven until pastry is golden and filling is bubbling, about 1 hour. (If lattice and edges look too brown after 30 minutes, loosely cover with foil.) Cool crostata completely in pan on a rack, 1 1/2 to 2 hours, to allow juices to thicken. Cooks' note: Crostata is best the day it is made but can be made 1 day ahead and kept, covered with foil, at room temperature. Makes 8 servings.

BAILEY'S TRUFFLES
1/2 cup whipping cream 1/4 cup butter no substitutions 3 tbsp granulated sugar 8 oz semi-sweet chocolate, chopped (8 squares) 1/4 cup Bailey's Irish Cream Combine cream, butter and sugar in a medium saucepan. Bring to a boil over medium heat. Remove from head. Add chocolate, stirring until completely melted. (Don't put it on the heat or the chocolate will seize or scorch). Stir in Bailey's. Chill mixture until firm, about 4 hours or overnight. Shape into balls (a melon baller works well, but does a teaspoon and your fingers... just dust them with cocoa if they get too sticky) and roll in desired coatings to cover horoughly. I use cocoa powder, nut fines, or just leave them "bare naked." Chill. Store in airtight container in the refrigerator. Makes about 5 dozen truffles.

Chocolate Coated Honeycomb

1/2 cup firmly packed brown sugar 1/2 cup granulated sugar 1 cup dark corn syrup -- (we use Golden Syrup in OZ). 1 tablespoon distilled white vinegar 1 tablespoon unsalted butter 1 tablespoon baking soda, sifted 12 oz. (375 g.) semisweet chocolate --chopped Line a 9-inch square baking pan with 2-inch sides with aluminum foil, extending the foil over the sides. Butter the foil generously. In a large, heavy, deep saucepan, combine the brown sugar, granulated sugar, corn syrup, vinegar, and butter. Stir gently over medium heat until the sugars dissolve. Clip a candy thermometer onto the side of the pan. Cook, swirling the pan occasionally but not stirring, until the thermometer registers 300F, about 15 minutes. Remove from the heat, add the baking soda, and stir until well combined (the mixture will foam). Immediately pour the mixture into the prepared pan. Let cool, about 2 hours. Using the foil, lift the candy from the pan; fold down the sides of the foil away from the candy sheet. Cut or break the candy into rough 1-inch pieces. Line a baking sheet with aluminum foil. Place the chocolate in the top pan of a double boiler or in a heatproof bowl. Place over (not touching) simmering water in the lower pan. Heat, stirring frequently, until melted and smooth. Remove from the heat. Add 1 piece of the candy to the chocolate and, using 2 forks, turn to coat. Slip 1 fork under the candy, lift it from the chocolate, and tap the fork gently against the side of the pan to allow any excess chocolate to drip off. Using the second fork, gently slide the candy onto the prepared baking sheet. Repeat with the remaining candy. Refrigerate, uncovered, until the chocolate is firm, about 1 hour. Store in an airtight container in the refrigerator for up to 2 weeks. Makes about 750 g candy.

Chocolate Brownies
Lightly butter 12" x 71/2" pan, chop 4 oz. bittersweet chocolate into small pieces and place in top of double boiler, set over hot water. Stir until smooth and melted. In bowl of electric mixer combine 1 1/2 cups sugar and 6 Tbs. pure vanilla extract and 1/2 tsp. salt. Beat in 3 eggs one at a time. Beat at moderate speed until thickened and increased in volume, about 5 min. Add the chocolate and beat until well blended. Remove bowl from mixer and gradually fold in 3/4 cup sifted flour then fold in 1 1/2 cups walnut pieces. Pour into prepared pan, smooth top and bake until done in center, 35-40 min. Let rest in pan for 30 min.

Chocolate Cappuccino Brownies

Ingredients For brownie layer
o o o o o o o o o 4 ounces fine-quality bittersweet chocolate (not unsweetened), chopped 3/4 stick (6 tablespoons) unsalted butter, cut into pieces 1 tablespoon instant espresso powder, dissolved in 1/2 tablespoon boiling water 3/4 cup sugar 1 teaspoon vanilla 2 large eggs 1/2 cup all-purpose flour 1/4 teaspoon salt 1/2 cup walnuts, chopped

For cream cheese frosting

o o o o o 4 ounces cream cheese, softened 3 tablespoons unsalted butter, softened 3/4 cup confectioners sugar, sifted 1/2 teaspoon vanilla 1/2 teaspoon cinnamon

For glaze
o o o o 3 ounces fine-quality bittersweet chocolate (not unsweetened) 1 tablespoon unsalted butter 1/4 cup heavy cream 2 1/4 teaspoons instant espresso powder, dissolved in 1/2 tablespoon boiling water

Directions
1. Preheat the oven to 350 degrees F, and butter and flour an 8-inch square baking pan, knocking out excess flour.

Make brownie layer 2. In a heavy 1 1/2-quart saucepan melt chocolate and butter with espresso
mixture over low heat, stirring, until smooth and remove pan from heat. Cool mixture to lukewarm and whisk in sugar and vanilla. Add eggs, 1 at a time, whisking well until mixture is glossy and smooth. Stir in flour and salt until just combined and stir in walnuts.

3. Spread batter evenly in pan and bake in middle of oven 22 to 25 minutes, or until a tester comes out with crumbs adhering to it. Cool brownie layer completely in pan on a rack.

Make cream cheese frosting

4. In a bowl with an electric mixer beat cream cheese and butter until light and fluffy. Add confectioners sugar, vanilla and cinnamon and beat until combined well. Spread frosting evenly over brownie layer. Chill brownies 1 hour, or until frosting is firm.

Make glaze
5. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate and butter with cream and espresso mixture, stirring, until smooth, and remove top of double boiler or bowl from heat. Cool glaze to room temperature. 6. Spread glaze carefully over frosting. Chill brownies, covered, until cold, at least 3 hours. 7. Cut chilled brownies into 24 squares and remove them from pan while still cold. Serve brownies cold or at room temperature. Brownies keep, covered and chilled, in one layer, 5 days. These brownies are not suitable for mailing. Yield: 24 squares

Chocolate chip brownies recipe

1/2 LB OF Margarine. (Melt in bowl in microwave) Add: 2 2/3 cups lite brown sugar. Stir well. 3 Tablespoons hot water. 3 Eggs--add one at a time and mix well. 3 Cups flour. 3 Teaspoons vanilla. 1 Teaspoon baking soda. 1 Teaspoon salt. 1 12oz bag of chocolate chips Put ingredients in a greased jelly roll pan. Bake at 350 degrees for 25 minutes. Cool before cutting into squares. Title: Chocolate chip brownies recipe Description: An old chocolate chip brownie recipe that is fast and easy and is one heck of a delicious desert that the whole family can enjoy.

Ebony And Ivory Chocolate Truffles

o o o o 7 1/2 oz. white chocolate, chopped into 1/4-inch pieces 8 oz. semisweet chocolate, chopped into 1/4-inch pieces 3/4 c. heavy cream 5 tbs unsweetened cocoa

Place the white and dark chocolates in separate stainless steel bowls. Heat the cream in a 1 1/2-quart saucepan over medium heat. Bring to a boil. Pour 1/4 cup of boiling cream over the white chocolate and the remaining 1/2 cup over the dark chocolate and allow to stand for 4 to 5 minutes. Stir each with a separate whisk until smooth, and allow to cool for 1 hour at room temperature. Refrigerate the two ganaches for 15 minutes, stirring every 5 minutes. Line a baking sheet with parchment paper. Portion 36 heaping teaspoons of dark chocolate into separate mounds on the parchment paper. Top each teaspoon of dark chocolate with a level teaspoon of white chocolate. To fashion the truffles, roll each portion of chocolate in your palms in a gentle circular motion, using just enough pressure to form smooth rounds. Roll the rounds of chocolate in cocoa until completely covered. Make about 3 dozen.

"No Bake" Cookie Crumble Cheesecake

Serving Size : 10 Categories : Cheesecakes No Bake

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 Env Gelatin -- plain 1/2 C Mini-Chocolate Chips 1/4 C Cold Milk 1 Graham Cracker Pie Crust, 9 Inch 1 C Milk -- heated to boiling 2 8-Oz Pkgs Cream Cheese 1 C Cookie Crumbs 1/2 C Sugar 1 tsp Vanilla Extract In blender, sprinkle gelatine over cold milk; let stand 2 min. Add hot milk and process at low until dissolved, about 2 min. Add cream cheese, sugar and vanilla and process until blended. Arrange chocolate in bottom of crust. Pour in gelatine mixture; sprinkle with crushed cookies. Chill until firm, about 2 hrs.

7-Up Lemon Cheesecake with Strawberry Glaze

Serving Size : 10 Preparation Time :0:00 Categories : Cheesecakes Strawberry Amount Measure Ingredient -- Preparation Method -------- ------------ ------------------------------------CRUMB CRUST----2 c Graham cracker crumbs 1/2 c Butter -- melted 1/2 c Powdered sugar 1 tsp Cinnamon -----7-UP FILLING----1 pkg Unflavored gelatin 6 tbsp Sugar 1 1/2 c 7-up -- divided 2 Eggs -- beaten 1 sm Lemon pudding & pie filling 3/4 c Water -- not instant -----STRAWBERRY GLAZE----1/2 c Strawberry jelly -- melted unsweetened frozen -- thawed Fresh strawberries -=OR=whole strawberries CRUST: Combine well the graham cracker crumbs, powdered sugar, cinnamon, and melted butter. Press onto bottom and partway up sides of buttered 9" springform pan; chill. FILLING: Soften unflavored gelatin in 1/4 cup 7-up for 4 minutes. In a saucepan combine pie filling, sugar, beaten eggs and water. Blend well. Add 1-1/4 cup 7-up and bring just to a boil over medium heat stirring constantly; remove from heat. Stir in softened gelatin; cool 3 minutes. Add 1/2 cup of this warm mixture to softened cream cheese; mash together. Mix together with remaining 7-up mixture and stir until well blended. Turn into chilled crust and chill for at least 8 hours. Remove from pan and add topping. TOPPING: Brush top of chilled cheesecake with melted jelly. Arrange strawberried upright on cake and spoon any remaining melted jelly over them.

AMARETTO CHOCOLATE CHEESECAKE

Serving Size : 16 Preparation Time :0:00 Categories : Cheesecakes Chocolate Amount Measure Ingredient -- Preparation Method -------- ------------ ------------------------------------CRUST----7 ounces Amaretti (see note) 1 ounce Chocolate -- unsweetened 2 tablespoons Granulated sugar -1 square) 5 tablespoons Sweet butter -----FILLING----6 ounces Chocolate -- semisweet 1 1/2 pounds Cream cheese 7 ounces Amaretti temperature) 4 ounces Almond paste 4 large Eggs 1/3 C Amaretto liqueur 1/2 C Heavy cream 1/4 C Sugar -- granulated MAKE CRUST: Butter the sides only (not the bottom) of a 9-inch spring-form pan (about 2 1/2 to 3 inches deep). Grind the Amaretti very fine in a food processor or blender. Mix with sugar in a mixing bowl. Melt the chocolate and butter in the top of a double boiler, stirring occasionally. Add the melted mixture to the Amaretti crumbs and sugar and mix thoroughly. (Don't wash the double boiler; you'll be using it again in a minute.) Turn the mixture into the prepared pan. With your fingers, distribute it evenly over the bottom and press it down into a very firm, compact layer. Refrigerate while you prepare the filling. MAKE FILLING: Adjust rack 1/3 up from the bottom of the oven and preheat to 350 degrees F. Partially melt chocolate in the top of a double boiler, then uncover and stir until completely melted. Remove the top of the double boiler and set aside to cool. Break the Amaretti coarsely into a bowl and set aside. Cut the almond paste into small pieces, and beat on low speed with an electric mixer, while gradually adding the Amaretto liqueur. Beat until thoroughly mixed and set aside. Beat the cream cheese with an electric mixer until smooth. Add the sugar and beat until smooth again. Add the almond paste-Amaretto mixture and beat until thoroughly mixed. Add the melted chocolate and beat well again. Add the eggs one at a time, beating at low speed until they are incorporated after each addition. Add the heavy cream and beat until smooth. Add the coarsely broken Amaretti and stir gently only to mix. Turn into the prepared pan, pouring the mixture over the bottom crust. Rotate the pan gently to level the batter. (Don't worry if the mixture comes almost to the top; it won't run over.) Bake 45 minutes. It will seem soft and not done, but don't bake any more; it will become firm when chilled. The top of the cake is

supposed to look bumpy because of the large chunks of Amaretti. Let cool completely at room temperature, then carefully remove the sides of the pan and refrigerate the cake (still on the bottom of the pan) for 4 to 6 hours, or overnight. NOTES: * Amaretti are Italian almond-flavored wafer cookies. They are usually sold in metal tins with the wafers wrapped in packages of two inside the tin. You can also buy Amarettini, which are the same flavor but much smaller and not individually wrapped. Since you're going to grind some of the wafers and break the others into chunks, it doesn't matter which size you start with. One brand is Amaretti di Saronna, Lazzaroni & Co. * This is an expensive cake, both in terms of the cost of the ingredients ($15-$20) and the number of calories. : Difficulty: moderate to hard. : Time: 30 minutes preparation, 45 minutes baking, overnight cooling. : Precision: measure ingredients carefully.

Black Forest Cheesecake

Serving Size : 16 Preparation Time :0:00 Categories : Cheesecakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup oatmeal -- uncooked 1 cup Quaker 100% Natural Cereal -- crushed to cup 1/3 cup butter or margarine -- melted 1/4 cup brown sugar -- firmly packed 16 ounces cream cheese -- softened 2/3 cup granulated sugar 1 teaspoon vanilla 2 eggs 1 cup semisweet chocolate chips -- melted 1/4 cup whipping cream 21 ounces cherry pie filling Heat oven to 350F. Grease 9" springform pan. Combine first four ingredients. Press onto bottom and sides of pan. Bake 15 min. Cool. Beat cream cheese, granulated sugar and vanilla at med speed of electric mixer until fluffy. Add eggs, one at a time, beating well after each. Stir in chocolate and cream. Pour into crust. Bake 1 hour or until center is almost set. Cool completely; remove rim. Chill. Spread pie filling over top. Serve with whipped cream, if desired.

Black Forest Cheesecake Delight

Serving Size : 10 Preparation Time :0:00 Categories : Cheesecakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup Chocolate Wafer Crumbs 16 ounces Cream Cheese Softened 2 each Large Eggs 1/4 teaspoon Almond Extract Frozen Whipped Topping Thawed 3 tablespoons Margarine -- Melted 2/3 cup Sugar 6 ounces Semi-sweet Chocolate Chips * 21 ounces Cherry Pie Filling (1 Can) * Chocolate Chips should be melted. Combine crumbs and margarine, press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and extract; pour over crust. Bake at 350 degrees F., 45 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top cheesecake with pie filling and whipped topping just before serving.

Brownie Bottom Cheesecake

Serving Size : 12 Preparation Time :0:00 Categories : Cheesecakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------8 tablespoons Butter or margarine -- 1 stick 4 Squares (1 oz.each) Unsweetened baking chocolate 1 1/2 cups Sugar 2 Eggs 1/4 cup Milk 1 teaspoon Vanilla 1 cup Flour 1/2 teaspoon Salt -----FOR THE TOPPING----3 packages Cream cheese -- softened 8 oz. Each 3/4 cup Sugar 1 teaspoon Vanilla 3 Eggs 1/2 cup Sour cream Heat oven to 325 deg. Lightly grease and flour a 9" springform pan. Set aside. Prepare the cake: Melt butter and chocolate in 3 qt. heavy saucepan over low heat, stirring constantly; remove from heat and cool mixture to lukewarm. Add sugar and eggs, one at a time, mixing well after each addition. Blend in milk and vanilla. Stir in combined flour and salt, mixing just until blended. Spoon into prepared springform pan, spreading evenly. Bake 25 minutes. Remove cake from oven while you prepare the topping. Prepare the topping: Beat cream cheese and vanilla at medium speed with electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in the sour cream; pour over brownie bottom (filling will almost come to top of pan).Bake 55 to 60 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Let cake stand 30 minutes at room temperature before serving. Makes 12 servings...

Brownie Marble Cheesecake

Serving Size : 10 Preparation Time :0:15 Categories : Cheesecakes Amount Measure -------- -----------8 ozs 16 ozs 1 c 2 tsp 2 1 c Ingredient -- Preparation Method -------------------------------brownie mix fat-free cream cheese -- softened granulated sugar vanilla egg whites -- whipped chocolate chips -- melted

Preheat oven at 350. Prepare a 9" pie pan with cooking spray and flour; set aside. To prepare brownie mix, follow directions on box. Pour batter evenly into prepared pan. Bake for 10 minutes. Meanwhile, in a mixing bowl, combine cream cheese, sugar, vanilla, and egg whites. Pour over brownie layer. Spoon melted chocolate over cream cheese mixture. Cut through chocolate mixture and cheese mixture several times toachieve a marble effect. Bake for 35 minutes or until center is set. -

Brownie Swirl Cheesecake

Serving Size : 10 Preparation Time :0:00 Categories : Cheesecakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------8 ounces (1 Pk) Brownie Mix 1/2 cup Sugar 2 each Large Eggs 16 ounces Cream Cheese -- Softened 1 teaspoon Vanilla 1 cup Milk Chocolate Chips -- Melted Grease bottom of 9-inch Springform pan. Prepare basic brownie mix as directed on package; pour batter evenly into springform pan. Bake at 350 degrees F., 15 minutes. Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Pour over brownie layer. Spoon chocolate over cream cheese mixture, cut through cheese and chocolate mixture several time to achieve a marble effect. Bake at 350 degrees F., 35 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream, if desired.

Butterscotch Almond Cheesecake

Serving Size : 12 Preparation Time :0:00 Categories : Nuts Cheesecakes Amount Measure Ingredient -- Preparation Method -------- ------------ ------------------------------------CRUST----1 cup Unbleached flour 1/3 cup Sugar 1/4 cup Almonds -- toasted 1/4 teaspoon Salt 7 tablespoons Unsalted butter -- chilled and Cut into pieces 1 Egg yolk 1/4 teaspoon Almond extract -----FILLING----4 8oz packages cream cheese at room temperature 1 1/2 cups Sugar 1/4 cup Scotch whisky 1 tablespoon Vanilla extract 4 large Eggs 2 cups Sour cream -----BUTTERSCOTCH TOPPING----2 cups Sugar 2/3 cup Plus 1 T scotch whisky 2/3 cup Whipping cream 1/4 cup Unsalted butter 3/4 cup Toasted almonds very Coarsely chopped Sweetened whipped cream Crust: Preheat oven to 350F. Line the bottom of a 9-inch springform, pan with 3inch high sides, with foil. Butter and flour foil. Blend first 4 ingredients in processor until nuts are finely chopped. Add butter, yolk and extract and blend until mixture begins to gather together. Press onto bottom (not sides) of prepared pan. Bake until golden, about 25 minutes. Transfer to rack, cool 10 minutes. Release cake pan sides from crust. Gently turn out crust onto rack, peel off foil and cool. Place crust back into pan and reattach pan sides. Maintain oven temperature. Filling: Using electric mixer, beat cream cheese, 1 1/4 cups sugar, Scotch and vanilla in a large bowl until well blended. Add eggs, one at a time, beating just until combined. Pour into crust-lined pan. Bake cheesecake until set at edges, but centre 3-inch area still moves slightly when pan is shaken, about 50 minutes. Place on rack and cool 10 minutes. Mix sour cream with remaining 1/4 cup sugar. Spoon sour cream mixture over cheesecake. Bake 10 minutes. Transfer cheesecake to rack and cool 10 minutes. Run small sharp knife around top edge of pan to loosen cake. Chill overnight. (Can be made 2 days ahead) Topping: Stir sugar and 2/3 cup Scotch in heavy large saucepan over medium heat until sugar dissolves. Increase heat and boil without stirring until syrup turns golden, occasionally brushing down sides of pan with pastry brush dipped in water and

swirling pan. Add 2/3 cup cream and butter (mixture will bubble) and stir until smooth. Cool 10 minutes. Stir in 1 tablespoon Scotch. Let stand until cool, but still pourable, about 2 hours. Mix in 1/2 cup almonds Spoon all but 1/2 cup butterscotch topping over cheesecake (remove remainder for another use) Sprinkle with remaining 1/4 cup chopped almonds. Refrigerate up to 1 hour. Run sharp knife around pan sides to loosen cake. Release pan sides. Spoon cream into pastry bag fitted with star tip. Pipe cream over top edge of cake.

Chocolate Cherry Cheesecake

Serving Size : 16 Preparation Time :0:00 Categories : Cheesecakes Chocolate Amount Measure -------- -----------8 1/2 ounces 12 ounces 16 ounces 4 each 1 teaspoon 1/2 cup 1/2 cup 1 1/2 cups 1/4 cup 3/4 cup 1 pound Ingredient -- Preparation Method -------------------------------Chocolate Wafers -- Fine Crush Semi-sweet Chocolate Chips Cream Cheese -- Softened Large Eggs Vanilla Extract Heavy Cream Whipped (Opt.) Butter -- Melted Heavy cream Sugar Cherry Flavored Liqueur Cherry Pie Filling

In large bowl, combine chocolate wafer crumbs and butter. Pat firmly into 9-inch springform pan, covering bottom and 2 1/2 inches up sides. Chill. Preheat oven to 325 degrees F. Combine over hot (not boiling) water, chocolate chips and heavy cream. Stir until morsels are melted and mixture is smooth. Set aside. In large bowl, combine cream cheese and sugar, beating until creamy. Add eggs, one at a time, beating well after each addition. Add chocolate mixture, cherry liqueur, and vanilla, mix until blended. Pour into prepared crust. Bake at 325 degrees F. for 60 minutes. Turn oven off. Let stand in oven with door ajar 1 hour. Remove, cool completely. Chill 24 hours. Spread cherry pie filling over top of cheesecake leaving 1-inch from the edge. Decorate edge with whipped cream, if desired.

Chocolate Marble Cheesecake

Serving Size : 12 Preparation Time :0:00 Categories : Cheesecakes Chocolate Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------Crumb-nut Cheesecake Crust 3 packages Softened Cream Cheese* 3/4 cup Sugar 1/2 cup Sour Cream 2 teaspoons Vanilla 3 Eggs 3 teaspoons Flour 1/4 cup Hershey's Cocoa 1/4 cup Sugar 1 tablespoon Vegetable Oil 1/2 teaspoon Vanilla * 8 oz packages, or 24 oz total Preheat oven to 450 degrees sour cream and 2 teaspoons vanilla in large mixer bowl; beat on medium speed until smooth. Add flour, 1 tablespoon at a time, blending well. Add eggs; beat well. In a small bowl, combine cocoa and 1/4 cup sugar. Add oil, 1/2 teaspoon vanilla and 1-1/2 cups of the cream cheese mixture; mix until well blended. Alternately spoon plain and chocolate mixtures into prepared crust, ending with dollops of the chocolate on top; gently swirl with knife or spatula for a marbled effect. Bake at 450 degrees for 10 minutes; without opening oven door, lower temperature to 250 degrees and continue cooking for 30 minutes more. Without opening oven door, turn off heat and let cheesecake sit in oven for 30 minutes. Remove from oven and loosen sides with knife. Let cool and chill.

Fudge Truffle Cheesecake #1

Serving Size : 12 Preparation Time :0:30 Categories : Cheesecakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------12 ounces Semisweet chocolate chips 24 ounces cream cheese -- softened 1 can sweetened condensed milk 4 eggs 2 teaspoons vanilla 1 pie crust, chocolate wafer Heat oven to 300. In heavy saucepan, over low heat, melt chips, stirring constantly. In large bowl, beat cream cheese till fluffy. Beat in milk until smooth. Add melted chips and remaining ingredients. Pour into prepared crust. Bake 1 hour and 5 minutes, until center is set.

GINGER HONEY CHEESECAKE

Serving Size : 12 Preparation Time :0:00 Categories : Cheesecakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------NANCY BERRY (CWBJ78A) -----CRUST----1 cup Fine graham cracker crumbs (about 8 full crackers) 1 tablespoon Sugar 1/4 cup Unsalted butter cold cut into 1/4 inch pieces -----FILLING----1 pound Cream cheese -- at room temp. 1/2 cup Honey 1/2 cup Sugar 2 Large eggs -- at room temp. 1 1/4 cups Sour cream 1 tablespoon Fresh lemon juice 1 1/2 teaspoons Vanilla extract 2/3 cup Golden raisins finely minced 1 tablespoon Candied ginger -- OR MORE (to taste) finely minced Butter the sides only of an 8-in. springform pan. Make the crust by mixing the cracker crumbs and 1 T. sugar in a bowl. Add the butter and rub it in until all of the crumbs are dampened by the fat. Distribute the crumbs loosely but evenly in the pan and press them in ; pushing them slightly up the sides. Cover and chill while you make the filling; preheat the oven to 350 degrees F. Using an electric mixer, cream the cream cheese, honey, and sugar until light and fluffy. Beat in the eggs one at a time, then add the remaining ingredients and continue to beat until evenly blended; use the greater amount of ginger if you want a pronounced ginger flavor, the lesser amount for a subtle effect. Scrape the filling into the pan and bake for 1 hour and 15 minutes. Cool the cake thoroughly on a rack--it will take several hours--then cover, still in the pan, and refrigerate for 12 hours before unmolding and slicing. Note: "I have played around some with baking cheesecakes in a water bath, curious to see if it made any difference in the final cake. It seems to improve the texture a little bit, making it creamier. And I'm not sure if this is just a coincidence, but my water bath cakes don't split on top after they come out of the oven.

KAHLUA FANTASY CHOCOLATE CHEESECAKE

Serving Size : 10 Preparation Time :0:00 Categories : Cheesecakes Chocolate Amount Measure Ingredient -- Preparation Method -------- ------------ ------------------------------------CHOCOLATE CRUMB CRUST----1 1/3 cups Chocolate wafer crumbs 1/4 cup Softened butter 1 tbs Granulated sugar -----CHEESECAKE----1 1/2 cups Semi-sweet choc. pieces 1/4 cup Kahlua 2 tbs Butter 2 Lg. eggs -- beaten 1/3 cup Granulated sugar 1/4 teaspoon Salt 1 cup Sour cream 2 8 oz. pkgs. cream cheese* *Soften cream cheese, and cut in pieces. Prepare chocolate crumb crust and press firmly in a 9" springform pan. Preheat oven to 350 deg.. In a small saucepan, over med. heat, melt choc. with Kahlua and butter. Stir until smooth. Set aside. In bowl, combine eggs, sugar and salt. Add sour cream; blend well. Add cream cheese to egg mixture; beat until smooth. Gradually blend in choc. mixture. Turn into prepared crust. Bake 35 min. or until filling is barely set in center. Turn off heat, and let stand in oven for 15 min. with door open. Then take out of oven and let stand at room temp. 1 hr. Refrigerate several hrs. or overnight. You can garnish with whipped cream and choc. shavings.

THE ULTIMATE CHEESECAKE

Serving Size : 12 Preparation Time :0:00 Categories : Cheesecakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 1/2 cups Graham cracker crumbs 1/2 cup Melted butter 1/2 cup Sugar 5 packages Softened cream cheese(8oz) 1 3/4 cups Sugar 3 tbs Flour 2 tsp Lemon peel 1 1/2 tsp Orange peel 1/4 sp eggs 2 Egg yolks 1/4 cup Heavy cream 3/4 cup Sour cream 1 Ripe mango 1/4 cup Sugar 1 package Frozen raspberries -- ln syrup 1 Kiwifruit, pared -- sliced 1/4 cup Fresh raspberries Preheat oven to 450 F. Make crust-With fork, toss graham cracker crumbs with butter and sugar until moistened. Transfer to 9-inch springform pan. Evenly press onto pan, sides and bottom. Bake until golden, 5 minutes. Cool Heat oven to 450 F. Make filling- In large bowl, at high speed, beat cream cheese with sugar, flour, peels and vanilla until blended. At medium speed, beat in eggs and yolk, one at a time, scraping bowl occasionally. Beat in heavy cream. Pour mixture in prepared pan. Bake 10 minutes. Lower temperature to 300 F. Bake 1 hour, 10 minutes. Filling mixture will be loose but will set on standing. Cool cake on wire rack 2 hours. With spatula, spread sour cream over top of cake to within 1/2 inch of edge. Refrigerate 3 hours or overnight. Pare mango, slice flesh from pit. Cut enough slices into small triangles to make 1/4 cup. Place remaining in food processor. Add sugar. Process until pureed. Pour into small bowl. In clean food processor, puree raspberries with their syrup. Pour through sieve placed on saucepan. Stir in cornstarch. Bring to boiling, simmer 1 minute(stirring)until thick and clear. Pour into small bowl. Cover, refrigerate till cold Remove cake from pan, place on serving dish. Spoon mango and raspberry sauces over top of cake. Garnish with mango, kiwifruit and fresh raspberries. Pass remaining fruit sauces.

TIRAMISU CHEESECAKE
Serving Size : 12 Preparation Time :0:00 Categories : Cheesecakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------CROSS (TMPJ72B) -----CRUST----2 tbs Butter or margarine -- melted 1/2 tsp Instant espresso powder 1 cup Vanilla-wafer crumbs -----FILLING----24 ounces Cream cheese -- or Neufchatel cheese 8 ounces Mascarpone cheese 1 2/3 cups Sugar 4 Lg eggs -- Room Temp. 1 tsp Vanilla extract 1 pinch Salt 2 tsp Instant espresso powder 1 tbs Hot water 2 tbs Brandy 1 ounce Semisweet chocolate -- grated 2 tsp Unsweetened cocoa Crust: Preheat oven to 350 degrees. Butter an 8-inch springform pan. Stir in butter and espresso powder in small bowl until combined. Stir in crumbs until crumbs are evenly moistened. Pat evenly over bottom of prepared pan. Bake 10 minutes. Cool on wire rack. Keep oven on. Tightly cover outside bottom and sides or springform pan with heavy-duty foil. Filling: Meanwhile, beat cream cheese and mascarpone in large mixer bowl at medium-high speed until light and fluffy, 2 minutes. Gradually beat in sugar, scraping down sides of bowl with rubber spatula, until completely smooth, 3 minutes. Reduce speed to medium and beat in vanilla and salt. Add eggs, one at a time, beating just until blended after each addition. Pour 4 cups filling over crust in prepared pan and place in large roasting pan. Dissolve espresso in hot water. Fold into remaining filling with brandy and grated chocolate. Spoon mixture evenly over filling in pan; smooth top with spatula. Place pan on oven rack. Pour enough hot water into roasting pan to come 1" up side of springform pan. Bake 11/4 hours or until center is just set. Remove cheesecake from water bath. Cool completely on wire rack. Remove foil. Cover and refrigerate overnight. Just before serving, run knife around edge of pan; remove sides. Sprinkle lightly with cocoa. Makes 12 servings.

WHITE CHOCOLATE RASPBERRY CHEESECAKE

Serving Size : 12 Preparation Time :0:00 Categories : Cheesecakes Chocolate Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------RITA TAULE (BTVC62A) -----CRUST----2 cups Plain dry bread crumbs 1/2 cup Chopped pecans 1/2 cup Butter 1 tsp Cinnamon 1/2 cup Sugar -----FILLING----2 pounds Room temperature cream cheese 1 cup Sugar 5 Jumbo eggs 6 ounces Melted white chocolate 1 pint Raspberries 1/2 cup Whipping cream 1/4 cup Cornstarch 1 tbs Vanilla -----TOPPING----2 tbs Rum -- optional 1 pint Raspberries 1/2 cup water 1/2 cup Sugar 1/4 c up Cornstarch For crust: Put pecans in small bowl with butter and microwave on high 1 1/2 minutes. Stir dry ingredients together in 10-inch springform pan. Add butter and nuts and mix well. Pat onto bottom and sides. For filling: Beat cream cheese until light. Add sugar and beat until light and fluffy. Add eggs one at a time; beating after each. Add remaining ingredients except berries and mix well. Pour into pan. Drop berries on top and push down with fork so that batter covers them. Bake at 350 for 1 1/2 hours in which a pan of water has been placed on the bottom rack. Remove from oven and run knife around the edge to loosen from pan and prevent a cracked cake when cooling. For topping: 1 pint raspberries 1/2 cup water 1/2 cup sugar 1/4 cup cornstarch 2 Tbs rum (optional) Stir sugar and cornstarch WELL in saucepan. Add berries and water and cook over medium heat until thick and bubbly. Stir in rum. Pour over cooled cake (refrigerate the cake for a day first, then put topping on just before serving).

WASHINGTON CHEESECAKE
Serving Size : 12 Preparation Time :0:00 Categories : Cheesecakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------ROSE CAPOCCIA (DRND29A) -----CRUST----1 cup Graham cracker crumbs 1/4 cup Sugar 1/4 cup Touch of Butter Spread -----FILLING----24 ounces Cream Cheese -- softened 3/4 cup Sugar 2 tablespoons Flour 3 Eggs 2 tablespoons Milk 1 teaspoon Vanilla -----TOPPING----2 tablespoons Almond-flavored liqueur(opt) 1 21 ounce Can Cherry Pie Filling CRUST: Heat oven to 325 degrees. Mix crumbs; sugar and spread; press onto bottom of 9-inch springform pan. Bake 10 minutes. FILLING: Increase oven temperature to 450. Beat cream cheese, sugar and flour at medium speed with electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in milk and vanilla; pour over crust. Bake 10 minutes. Reduce oven temperature to 250 degrees; continue baking 30 to 35 minutes or until set. loosen cake from rim of pan; cool before removing rim of pan. Refrigerate.

White Chocolate Cheesecake

Serving Size : 12 Preparation Time :0:00 Categories : Cheesecakes Chocolate Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 pounds Cream cheese 4 Eggs 1 cup Sugar 12 ounces White chocolate Soften the cream cheese in the microwave. Melt the chocolate in a double boiler. Be careful not to get any water at all in the white chocolate as it changes the consistency. Hershey's white chocolate bars can be used for the white chocolate. Add sugar and eggs to cream cheese and blend a bit. Blend in the chocolate. Pour the mixture into a graham cracker crust and bake for 20 minutes at 350 degrees. Let cool slightly in oven with heat off and door slightly ajar. (Actually, this made two pies for us, so you might want to have two pie crusts on hand the first time you make it.)

GRILLED NEW ORLEANS-STYLE SHRIMP

Serve these spicy grilled shrimp with bread for sopping up all the sauce. See how to devein shrimp. Active time: 40 min Start to finish: 40 min 1 1/2 lb large shrimp (21 to 25 per lb) 2 tablespoons olive oil 3 medium garlic cloves, minced 3/4 teaspoon salt 3/4 stick (6 tablespoons) unsalted butter 2 teaspoons chili powder 2 teaspoons black pepper 4 teaspoons Worcestershire sauce 1 tablespoon fresh lemon juice Special equipment: 7 (12-inch) wooden skewers Accompaniments: a baguette and lemon wedges Snip shells of shrimp with scissors down middle of back, leaving tail and first segment of shell intact. Make an incision along length of back where shells are cut and devein, leaving shells in place. (Shells will prevent shrimp from becoming tough on outside when grilled.) Toss shrimp with oil, garlic, and 1/2 teaspoon salt and marinate at cool room temperature 15 minutes. While shrimp marinate, prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.

Heat butter, chili powder, pepper, Worcestershire sauce, and remaining 1/4 teaspoon salt in a small heavy saucepan over moderately low heat, stirring, until butter is melted, then remove from heat and stir in lemon juice. Thread 4 or 5 shrimp onto each skewer and grill, covered only if using a gas grill, turning over once, until just cooked through, 3 to 4 minutes total. Push shrimp off skewers into a bowl, then pour butter mixture over them and toss to combine well. Cooks' note: Shrimp can be broiled on a broiler pan 6 inches from heat, turning over once, about 6 minutes total.
Makes 4 main-course servings.

Old Fashion Oatmeal Raisin

(Makes about 2 1/2 dozen) Bake at 375 for 8-9 minutes 1 1/4 cup margarine(2 1/2 sticks) 3/4 cup brown sugar firmly packed 1/2 cup sugar 1 egg 1 teaspoon vanilla 1 1/2 cups flour 1 teaspoon baking soda 1 teaspoon salt (optional) 1/4 teaspoon nutmeg (optional) 3 cups uncooked oatmeal 1 teaspoon cinnamon 1 cup raisins Combine flour, salt, baking soda and spices. Set aside. Beat margarine and sugars until fluffy Add egg and vanilla, add combined flour and spices. Mix well Stir in oats and raisins. Drop by rounded tablespoonful onto ungreased cookie sheet. for Chewy cookies: Bake 8-9 minutes for Crisp cookies: Bake 10-11 minutes

Keefels
Bake 375 for 15-20 minutes Cookie Ingredients Filling ingredients 4 sticks margarine 1 lb ground walnuts 4 cups flour 1/2 teaspoon lemon juice 1/2 pint sour cream (8 oz) 1 1/2 cups sugar 3 egg yolks 3 egg whites Mix eggs, margarine and sour cream add flour, mix until smooth. roll into small balls size of a walnut. Refrigerate overnight or at least 4 hours. Roll balls in a mixture of 1/2 powder sugar and 1/2 granulated sugar Roll each ball with rolling pin into 3-4 in circles Place 1 teaspoon of filling mixture in center of circle and roll into crescent shape. Place on well greased cookie sheet and bake 15-20 minutes

Xmas Chocolate Spice Cookies

(makes 250 cookies) Bake at 350 for 10-12 minutes 6 1/2 cups flour 1 teaspoon cinnamon 1 teaspoon ground clover 1 teaspoon allspice 1 teaspoon nutmeg 1 cup cocoa 2 cups milk 3 teaspoons baking powder 1 teaspoon baking soda 2 cups sugar 1 cup vegtable oil 3/4 cups Chocolate chips (optional) 3/4 cups walnuts (optional)

Mix all dry ingredients Mix in milk and oil add chocolate chips or nuts if you desire roll in walnut size balls and bake at 530 for 10-12 minutes cool and glaze with confectionary sugar and water if you desire

Thanksgiving Cookies
(makes 18 3 inch cookies) Bake at 375 for 8-10 minutes 3/4 cups (1 1/2 sticks) unsalted butter softened 3/4 cup sugar 3 tablespoons milk 2 teaspoons vanilla 2 teaspoons baking powder 2 cups flour 1/4 sugar mixed with 1 tablespoon pumpkin pie spice cream butter and sugar until fluffy beat in milk and vanilla at low speed beat in baking powder, then flour one cup at a time divide dough in half chill roll each half to 12 inch round cut with cutters and sprinkle with half of sugar mixture bake at 375 for 8-10 minutes until edges are light brown DO NOT REROLL

Cinnamon Nut Bunt Cake

Bake at 350 for 50-55 minutes 1/4 lb butter or margarine 1 cup sugar 2 cups flour 8 oz. sour cream 2 eggs 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon vanilla 1 cup brown sugar cinnamon to taste 1/2 cup chopped walnuts

combine nuts, cinnamon, and brown sugar cream butter and sugar add flour, sour cream, eggs, baking soda, baking powder, vanilla stir in nut mixture pour into bunt pan and bake at 350 for 50-55 minutes

Chocolate Fudge Recipe

INGREDIENTS 4 cups confectionary sugar 8 oz. cream cheese, softened 4-1 oz squares of unsweetened chocolate, melted 1 tsp. vanilla Dash of salt

DIRECTIONS Gradually combine cream cheese and confectionary sugar, mixing well after each addition. Add remaining ingredients, mix well, spread into greased 8" square pan, and chill several hours. Cut into squares and serve.