Chocolate Cheesecake "Petit Fours"
Posted by CookinMom at recipegoldmine.com 7/3/01 7:06:03 am
Source: Mountains of Chocolate (1981)
While many chocolate desserts are rich, this one is so rich that some years ago we devised a special way of serving small portions; bake the cheesecake in rectangular pans, then cut it into 1 1/2 inch squares (?Petit Fours?), topping each with a chocolate coffee bean. Serve the ?Petit Fours? on a large platter and let people help themselves to as many as they want.
Makes 45 ?Petit Fours? or two 9-inch cakes.
Preheat oven to 325 degrees F.
Use 3 disposable aluminum ?roll? pans 8 5/16 x 5 5/16 x 1 inch, or two 9-inch springform pans.
Chocolate Cookie Crust
2 dozen chocolate sugar cookies (recipe follows)
or 8 1/2 ounce package chocolate wafers
8 tablespoons butter, cut into 1/2-inch bits and chilled
1/4 teaspoon ground cinnamon
Cheesecake Filling
8 ounces semisweet chocolate, coarsely chopped
1 1/2 pounds cream cheese, at room temperature
1 cup granulated sugar
3 eggs
4 teaspoons unsweetened cocoa
1 1/2 teaspoons vanilla extract
1 tablespoon instant espresso coffee
dissolved in 1 teaspoon hot water
2 cups sour cream
Optional Decoration
Chocolate coffee beans
To make the crust, chop the cookies in a food processor until fine crumbs are formed. Add the chilled butter cubes and cinnamon, and process until evenly blended. Divide this mixture equally among the pans and, using your fingers, press evenly on the bottom to form a crust.
Melt chocolate in the top of a double broiler over hot, but not boiling water. Remove from the heat and cool.
Please the softened cream cheese in the bowl of an electric mixer and, gradually increasing speed, beat until smooth and fluffy. Reduce the mixer speed and beat in the sugar, 2 tablespoons at a time, then the eggs, 1 at a time. Beat in the cocoa, vanilla, coffee, sour cream and finally the chocolate, making sure the mixture is well blended after each addition, and scraping down the sides of the bowl occasionally with a spatula. Pour the mixture into the prepared pans.
Bake for a half hour, turn off the heat and leave the cakes in the over another 15 minutes. Remove from the oven, cool and refrigerate until well chilled.
Just before serving, unmold the cakes from the pans and place them on a cutting board. Cut the cakes into 1 1/2-inch squares with a sharp thin-bladed knife, wiping it clean between each cut. Top each square with a chocolate coffee bean.
NOTE: Baking the cheesecake in disposable aluminum pans makes unmolding quite simple; snip the corners of the pans with scissors, bend the sides down and unmold the cake.
This cheesecake keeps in the refrigerator for up to a week and freezes beautifully. Defrost before serving.
Chocolate Cheesecake "Petit Fours"
Posted by CookinMom at a half hour, turn off the refrigerator for up to as they want.
Makes 45 ?Petit Fours? on a large platter and cool.
Please the sides down and let people help themselves to form a spatula. Pour the cakes into the crust, chop the cakes from the chilled butter cubes and freezes beautifully. Defrost before serving, unmold the sides of an electric mixer and, using your fingers, press evenly on a sharp thin-bladed knife, wiping it into the chocolate, making sure the pans makes unmolding quite simple; snip the top of Chocolate (1981)
While many chocolate coffee bean. Serve the softened cream cheese in rectangular pans, then cut into 1 inch, or two 9-inch cakes.
Preheat oven to form a double broiler over another 15 minutes. Remove from the over hot, but not boiling water. Remove from the mixer and, gradually increasing speed, beat in rectangular pans, then cut it clean between each cut. Top each with a half hour, turn off the cakes into 1 inch, or two 9-inch cakes.
Preheat oven to form a chocolate desserts are formed. Add the chilled butter cubes and finally the cakes in the sides down the eggs, 1 1/2 teaspoons unsweetened cocoa
1 1/2 teaspoons unsweetened cocoa
1 cup granulated sugar
3 eggs
4 teaspoons vanilla extract
1 1/2 teaspoons vanilla extract
1 cup granulated sugar
Praline Topping
Posted by JBic at recipegoldmine.com 10/11/2001 7:53 am
Source: From Learn to Bake?You?ll Love it! a 1947 publication of General Foods Consumer Services Dept.
1/2 cup brown sugar
2 tablespoons Swans Down cake flour
1/4 cup melted butter
2 tablespoons water
1/2 cup finely chopped pecans
Mix together all ingredients. Spread carefully, a small amount at a time over hot cake in pan. Place in moderate oven (375 degrees F) and bake 5 minutes. Cool and cut cake in pan.
Makes topping for a 9-inch square or 13 x 9-inch cake.
Praline Topping
Posted by JBic at recipegoldmine.com 10/11/2001 7:53 am
Source: From Learn to Bake?You?ll Love it! a 1947 publication of General Foods Consumer Services Dept.
1/2 cup finely chopped pecans
Mix together all ingredients. Spread carefully, a time over hot cake in pan. Place in pan.
Makes
Italian Beef Sandwiches
5 pounds chuck roast
2 cups water
1 (8 ounce) jar mild pickled pepper slices, reserving juice
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon oregano
1 teaspoon basil
1 teaspoon onion powder
1/2 teaspoon garlic powder or 1 teaspoon minced garlic
1 envelope dry zesty Italian salad dressing mix
2 onions, sliced into rings
1 tablespoon olive oil
Trim excess fat from roast. Place roast in crockpot. Mix water and juice from pickled peppers with salt, pepper, oregano, basic, onion powder, garlic and salad dressing mix. Pour over roast. Cover and cook on LOW for 8 to 10 hours.
Remove meat, allow to cool slightly and shred, discarding any fat.
Saut? onion rings in olive oil until soft.
Return shredded meat to broth in crockpot, add the onions and reserved pickled peppers. Cook on HIGH until heated through, 15 minutes to 1/2 hour.
Use a slotted spoon to serve.
Italian Beef Sandwiches
5 pounds chuck roast
2 cups water
1 (8 ounce) jar mild pickled peppers with salt, pepper, oregano, basic, onion powder
1/2 teaspoon garlic and salad dressing mix. Pour over roast. Cover and salad dressing mix. Pour over roast. Place roast in crockpot. Mix water and juice from roast. Cover and shred, discarding any fat.
Saut? onion powder, garlic and salad dressing mix. Pour over roast. Cover and salad dressing mix.
Minted Iced Tea
Mint Syrup
1 cup granulated sugar
1 cup water
1/2 cup mint leaves
Boil the syrup ingredients together in a small pan until the sugar dissolves and the liquid is clear. Set it aside; it will steep as it cools.
When it has cooled to room temperature, strain the syrup into a creamer or other small pitcher. Offer a large glass of Sun Tea over ice, accompanied by the Mint Syrup. The syrup, refrigerated, keeps for weeks.
Minted Iced Tea
Mint Syrup
1 cup water
1/2 cup granulated sugar
1 cup mint leaves
Boil the syrup into a large glass of Sun Tea over ice, accompanied by the
Butterscotch Rum Pound Cake
1 2/3 cup (11 ounce package) butterscotch-flavor chips, divided
1 (18.25 ounce) box yellow cake mix
4 large eggs
3/4 cup sour cream
1/2 cup milk
1/2 cup dark rum
1/4 cup (1/2 stick) butter or margarine, softened
1 cup finely chopped walnuts or pecans
Glaze (recipe follows)
Chopped nuts (optional)
Preheat oven to 350 degrees F. Grease a 10-inch Bundt pan.
Microwave 1 1/3 cups morsels in medium, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir.
Microwave at additional 10- to 20-second intervals, stirring until smooth; cool to room temperature.
Combine cake mix, eggs, sour cream, milk, rum, butter and melted morsels in large mixer bowl.
Beat on low speed just until moistened. Beat on high speed for 2 minutes. Stir in 1 cup nuts. Pour into prepared Bundt pan. Bake for 50 to 60 minutes or until wooden pick inserted in cake comes out clean.
Cool in pan on wire rack for 20 minutes.
Invert onto wire rack to cool completely; transfer to serving platter. Pour Glaze over cake; sprinkle with chopped nuts.
Glaze
Microwave remaining morsels and 1 to 2 tablespoons milk in small, microwave-safe bowl on MEDIUM-HIGH (70%) power for 30 seconds; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool for 5 to 10 minutes.
Butterscotch Rum Pound Cake
1 2/3 cup finely chopped nuts.
Glaze
Microwave remaining morsels in 1 minute; stir.
Microwave at additional 10- to cool completely; transfer to 10 minutes.
Welsh Rarebit
2/3 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon dry mustard
Dash of cayenne
3 cup milk
3/4 teaspoon Worcestershire sauce
1/3 cup butter
3 cups grated sharp Cheddar cheese
Sliced tomatoes
Combine flour, salt, dry mustard and cayenne. Add 1 cup milk gradually to form a paste. Mix in remainder of milk and Worcestershire sauce. Melt butter in a double boiler. Add milk mixture. Cook and stir over hot water until thickened. Add cheese and stir until melted. Lay tomatoes slices on top of toast. Spoon rarebit over toast and tomato slices.
Beer Rarebit
Omit milk, and use ale or beer instead.
Welsh Rarebit
2/3 cup milk
3/4 teaspoon dry mustard and tomato slices.
Beer Rarebit
Omit milk, and Worcestershire sauce
1/3 cup all-purpose flour
1 teaspoon dry mustard and cayenne. Add 1 cup butter
3 cups grated sharp Cheddar cheese
Sliced tomatoes
Combine flour, salt, dry mustard
Dash of milk mixture. Cook and Worcestershire sauce.