Ingredients
1 cup chocolate wafer crumbs
1/4 cup margarine, melted
16 ounces cream cheese softened
1/2 cup sugar
1/2 cup mashed ripe bananas
2 large eggs
1/4 cup chopped walnuts
1/3 cup milk chocolate chips
1 tablespoon margarine
2 tablespoons water
Instructions
Combine crumbs and margarine; press onto the bottom of a 9-inch springform pan. Bake at 350 degrees F. for 10 minutes. Combine cream cheese, sugar and banana, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Stir in walnuts, pour over crust. Bake at 350 degrees F. for 40 minutes. Loosen cake from rim; cool before removing rim of pan. Melt chocolate pieces and margarine with water over low heat, stirring until smooth. Drizzle over cheesecake. Chill.
September 11, 2007
Bananas and Cream Bundt Cake
Ingredients
1/3 cup shortening
1-1/4 cups sugar
2 eggs
1 tsp. vanilla
3 medium ripe bananas, mashed
2 cups flour
1-1/4 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup (8 ounces) sour cream (see note)
3/4 cup chopped walnuts or pecans
Instructions
In a mixing bowl, cream together shortening and sugar. Add eggs, one at a time, until well blended; stir in vanilla and bananas.
In a separate bowl, combine flour, baking powder, baking soda and salt. Add to banana mixture alternately with sour cream. Stir in walnuts.
Pour into a greased and floured 10-inch bundt pan. Bake at 350 degrees F. for 50 minutes or until done. Cool, then dust with confectioners sugar before serving.
Yield: 12 servings.
*Useful Tip: Or replace sour cream with 1 cup of banana or vanilla yogurt.
1/3 cup shortening
1-1/4 cups sugar
2 eggs
1 tsp. vanilla
3 medium ripe bananas, mashed
2 cups flour
1-1/4 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup (8 ounces) sour cream (see note)
3/4 cup chopped walnuts or pecans
Instructions
In a mixing bowl, cream together shortening and sugar. Add eggs, one at a time, until well blended; stir in vanilla and bananas.
In a separate bowl, combine flour, baking powder, baking soda and salt. Add to banana mixture alternately with sour cream. Stir in walnuts.
Pour into a greased and floured 10-inch bundt pan. Bake at 350 degrees F. for 50 minutes or until done. Cool, then dust with confectioners sugar before serving.
Yield: 12 servings.
*Useful Tip: Or replace sour cream with 1 cup of banana or vanilla yogurt.
September 7, 2007
Peerless Passover Pecan Cake
This cake makes for a great addition to your Passover celebration or as a dessert for any occasion.
Ingredients:
9 extra large eggs, separated
3/4 cup sugar
1/4 cup brown sugar
8 oz pecans, toasted and ground fine
3 1/2 tbsp matzo meal or 2 tbsp flour if not Passover
1/2 tsp salt
Topping:
1 1/2 cup whipping cream
2 tbsp caramel syrup, made with cane sugar
1 tsp vanilla
Method
Mix pecans, matzo meal, salt and set aside. Beat egg whites until stiff and set aside. Beat yolks until sunny yellow color (mousse thick) and add 1 cup sugar. Add nut mixture gradually. Fold in egg whites. Pour mixture into ungreased angel food pan. Bake at 350 degrees for 1 hour. Remove from oven immediately and invert to cool. Remove from pan and split cake horizontally into 2 layers. Frost and fill with whipped cream mixed with caramel syrup to taste, about 2 tbsp. This is available at Starbucks or other coffee stores. Add sugar to taste and add vanilla. Frost and garnish with pecans.
Notes: Kosher for Passover, but good enough for company all year.
Ingredients:
9 extra large eggs, separated
3/4 cup sugar
1/4 cup brown sugar
8 oz pecans, toasted and ground fine
3 1/2 tbsp matzo meal or 2 tbsp flour if not Passover
1/2 tsp salt
Topping:
1 1/2 cup whipping cream
2 tbsp caramel syrup, made with cane sugar
1 tsp vanilla
Method
Mix pecans, matzo meal, salt and set aside. Beat egg whites until stiff and set aside. Beat yolks until sunny yellow color (mousse thick) and add 1 cup sugar. Add nut mixture gradually. Fold in egg whites. Pour mixture into ungreased angel food pan. Bake at 350 degrees for 1 hour. Remove from oven immediately and invert to cool. Remove from pan and split cake horizontally into 2 layers. Frost and fill with whipped cream mixed with caramel syrup to taste, about 2 tbsp. This is available at Starbucks or other coffee stores. Add sugar to taste and add vanilla. Frost and garnish with pecans.
Notes: Kosher for Passover, but good enough for company all year.
Angel food Cake with Fresh Strawberry Sauce
An extra special low fat treat--angel food cake with strawberries and whipped topping.
Ingredients:
1 store bought angel food cake
1 container (16 oz) frozen sliced strawberries, unsweetened, thawed
2-3 cups fresh sliced strawberries
1/2 cup water
1/2 cup Splenda
3 tablespoons cornstarch
1/2 teaspoon lemon juice
1 container low-fat Cool-Whip thawed
Method
In a saucepan combine the Splenda and cornstarch; then add the frozen strawberries and water. Bring mixture to a boil. Cook on low heat,stirring constantly until mixture thickens. Remove from heat and stir in the fresh strawberries and lemon juice. Serve sauce over sliced angel food cake. Sauce can be served warm or cooled. Top with cool-whip.
Notes: This is so refreshing and very low fat. The angel food cake is fat free. The other ingredients are very low.
Ingredients:
1 store bought angel food cake
1 container (16 oz) frozen sliced strawberries, unsweetened, thawed
2-3 cups fresh sliced strawberries
1/2 cup water
1/2 cup Splenda
3 tablespoons cornstarch
1/2 teaspoon lemon juice
1 container low-fat Cool-Whip thawed
Method
In a saucepan combine the Splenda and cornstarch; then add the frozen strawberries and water. Bring mixture to a boil. Cook on low heat,stirring constantly until mixture thickens. Remove from heat and stir in the fresh strawberries and lemon juice. Serve sauce over sliced angel food cake. Sauce can be served warm or cooled. Top with cool-whip.
Notes: This is so refreshing and very low fat. The angel food cake is fat free. The other ingredients are very low.
September 4, 2007
Chicken Jalapeno Rolls
Chicken breasts are filled with a mixture of cream cheese, cheddar cheese, and jalapeno pepper. It's served with jalapeno jelly for dipping.
Ingredients:
4 skinless, boneless chicken breast halves
8 oz. cream cheese
1/4 cup grated cheddar cheese
1 jalapeno pepper, seeded
Salt and pepper
4 eggroll wrappers
Jalapeno pepper jelly
Olive oil
Method
In food processor, mix cream cheese, cheddar, and jalapeno until smooth. Butterfly breasts and pound thin. Spread 1/4 of cheese mixture down center of each breast. Roll up, folding ends in. Secure with tooth picks. Saute on medium-low heat in nonstick pan using a little olive oil. After juices run clear, remove from pan and roll up in egg roll wrappers. Cook in a little more oil until crunchy. Serve with jalapeno jelly on the side for dipping.
Ingredients:
4 skinless, boneless chicken breast halves
8 oz. cream cheese
1/4 cup grated cheddar cheese
1 jalapeno pepper, seeded
Salt and pepper
4 eggroll wrappers
Jalapeno pepper jelly
Olive oil
Method
In food processor, mix cream cheese, cheddar, and jalapeno until smooth. Butterfly breasts and pound thin. Spread 1/4 of cheese mixture down center of each breast. Roll up, folding ends in. Secure with tooth picks. Saute on medium-low heat in nonstick pan using a little olive oil. After juices run clear, remove from pan and roll up in egg roll wrappers. Cook in a little more oil until crunchy. Serve with jalapeno jelly on the side for dipping.
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