Greatest Recipes

3 oz Chocolate, semi-sweet,

– melted 3 oz Chocolate, white, melted

Cocoa, unsweetened Chocolate leaves * (opt) — (garnish) ——————————-CHOCOLATE CAKE——————————- 9 lg Eggs, separated, room temp.

1 tb Rum, dark

1/4 ts Extract, vanilla

1/4 ts Cream of Tartar

8 tb Sugar

12 oz Chocolate, semi-sweet,

– melted 6 tb Butter, unsalted, melted

3 tb Cornstarch

2 tb Cocoa, unsweetened

2 1/2 oz Amaretti (about 10 Italian

– macaroons), finely — ground ——————————CHOCOLATE CREAM—————————— 4 oz Chocolate, semi-sweet,

– melted 1/2 c Water, hot

2 c Cream, whipping

2 tb Rum, dark

* For chocolate leaves, brush melted chocolate on undersides of holly or lemon leaves; refrigerate until firm, carefully peel off leaves. For Cake: ========= Preheat oven to 375 F. Butter and flour 3 9-inch round cake pans. Beat yolks until they are pale yellow and form a ribbon when beaters are lifted, about 5 minutes. Beat in rum and vanilla. Beat whites with cream of tartar to soft peaks. Add sugar 1 tablespoon at a time and continue beating until stiff and shiny. Stir 12 ounces of semisweet chocolate and butter into yolks until well combined. Gently fold in 1/4 of egg whites to lighten the batter, then gently fold in the remaining whites. Sift together cornstarch and cocoa; combine with ground amaretti., Gently fold into the batter. Divide batter among prepared pans. Bake until centers of cakes rise and tops begin to crack, 18 to 20 minutes. Cool 10 minutes in pans, then cool completely on wire rack (cakes will fall slightly.) For Chocolate Cream: ==================== Whisk together 4 ounces of semisweet chocolate and hot water; cool to room temperature. Whip cream until nearly stiff. Gently fold chocolate mixture and rum into whipped cream. To Assemble: ============ Set aside 1/4 of the chocolate cream for decorating the top of the cake. Spread remainder evenly between the 3 layers, stacking them neatly, then spread over the reserved cream over the top and sides. Measure height of the cake. On a sheet of parchment or waxed paper, spread 3 ounces melted semisweet chocolate into rectangle 1/16-inch-thick and as wide as the cake is high. Repeat with melted

white chocolate on another sheet of parchment. Refrigerate until chocolate is firm but not brittle, about 15 minutes. Cut chocolate crosswise into 3/4-inch-wide strips. Refrigerate to refirm chocolate, about 15 minutes. Carefully arrange strips alternately around edges of cake, gently pressing into icing. Spoon reserved chocolate cream into pastry bag fitted with a no. 3 round tip. Pipe mixture into straight lines atop the cake. Dust lightly with cocoa;’ refrigerate. Garnish with chocolate leaves. Bring to room temperature before serving. Source: New York’s Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Seppi Renggli, The Four Seasons Restaurant, New York Owners: Tom Margittai, and Paul Kovi Pastry: Bruno Comin

———————————–CRUST———————————– 1 c Ghirardelli semi-sweet

-chocolate chips 1 T Butter, unsalted

1 1/4 c Vanilla wafer crumbs

1/4 c Nuts; finely chopped

3 T Sugar, confectioners’

———————————-FILLING———————————- 24 oz Cream cheese; softened

1 c Sugar

4 lg Egg; room temp

1/4 c Amaretto

2 T Cornstarch

1 ts Vanilla extract

1 c Ghirardelli semi-sweet

-chocolate chips ———————————-TOPPING———————————- 2 c Sour cream; room temp

1/4 c Sugar

1 ts Amaretto

1/2 c Almonds, toasted sliced

Make the crust: Position a rack in the center of the oven and preheat to 375-F. Lightly butter the bottom and side of a 9 x 3″ round springform pan. Trim a 9″ cardboard cake circle so that it fits snugly within the curved lip of the bottom of the springform pan. Cover the top of the cardboard lined springform bottom with a piece of aluminum foil, leaving a 2″ overhang all the way around the edge. Carefully attach the side of the springform so as not to tear the foil. Wrap the foil overhang halfway up the side of the springform pan. Lightly butter the foil covered bottom and side of the springform pan. In the top of a double boiler over hot, not simmering, water, melt the chocolate chips with the butter, stirring frequently, until smooth. Remove the top part of the double boiler from the bottom and cool the chocolate mixture until tepid. In a large bowl, stir together the crumbs, nuts and sugar until combined. Add the chocolate mixture and using a fork, stir together the chocolate and crumbs, until combined. Press the mixture evenly into the bottom of the prepared pan, making sure that the crust extends 1″ up the side of the pan. Set aside. Make the filling: In a large bowl, using a hand held electric mixer set at medium high speed, beat the cream cheese with the sugar for 2 to 3 minutes, or until smooth. One at a time, beat in the eggs, beating well after each addition. Beat in the liqueur, cornstarch and vanilla until smooth. Stir in the chocolate chips. Pour the cheesecake filling into the prepared pan and smooth the surface with a rubber spatula. Bake the cheesecake for 50 to 60 minutes, or until a knife comes out clean when inserted near the center. Cool for 5 minutes. Do not turn off the oven. Make the topping: In a large bowl, stir together the sour cream, sugar and liqueur until combined and spread it evenly over the surface of the cake. Bake for 5 minutes longer. Cool the cheesecake completely on a wire rack. Cover with plastic wrap and refrigerate overnight. Remove the side of the pan and sprinkle the top with the almonds.

1 1/2 pk GRAHAM CRACKERS, crushed

1/3 c SUGAR

6 tb BUTTER, melted

Mix and pat into bottom and -up sides of 10″ springform -pan. CAKE 2 Envelopes KNOX GELATIN

3/4 c WATER

2 lb CREAM CHEESE, unwrapped and

-warmed in Microwave 2 minutes on high 1 1/2 c SUGAR

1 (5 oz.) can EVAPORATED MILK

1 1/2 ts LEMON JUICE

1/2 c AMARETTO

1 ts VANILLA

1 c WHIPPING CREAM, whipped

** CRUST

2 c Sugar

1 Stick margarine [see PS at

-end] 6 tb Cocoa

3 Eggs, separated

1 c Buttermilk*

2 1/2 c Flour

1 1/2 ts Vanilla

1/2 c Hot water

1 1/2 ts Baking soda

* (1 cup milk+1 tsp vinegar mixed together may be substituted here) 1- Blend sugar and margarine; add cocoa and egg yolks. 2- Alternately add

buttermilk and flour. 3- Beat egg whites, add vanilla and blend into mixture. 4 a Pour into a greased and floured 13×9-inch baking pan -OR- 4 b Pour into two 8″ or 9″ diamter cake pans lined with wax paper. SURPRISE FILLING 8 oz (1 pckg) cream cheese, softened 0.5 c sugar 1 egg 1 dash salt 0.5 c semi-sweet chocolate chips 1- Blend cream cheese, sugar, egg and salt. 2- Stir in chocolate chips. 3-

Drop by teaspoonfuls over cake batter in pan. 4- Bake at 350 F for 30-40 minutes. Cake is done when it leaves side of the pan. To make cupcakes, fill paper baking cups 2/3 full with batter, then drop 1 teaspoon Surprise Filling on top of each. Bake at 350 F for 25-30 minutes. Makes 30-32 cupcakes.

6 c Apple juice

1 tb Vanilla

3 c Couscous

1 pt Blueberries

~ Pick over bb’s, wash and set on paper towels to dry ~ Combine apple juice, vanilla, and couscous in a large saucepan and bring to a boil. ~ Cook, stirring constantly until thickened & all juice absorbed. Remove from heat. ~ Gently fold the bb’s into hot mix. ~ Rinse but don’t dry a 9×14 (inch) cake pan & pour the mix into it. ~ Chill until set, about 2 hours. ~ Cut into squares, and devour WITHOUT GUILT. Variations: Use strawberries in place of blueberries, top with unsweetened fruit jam thinned with a little water, arrange fruit slices on top for decoration. Source: Vegetarian Gourmet, Summer 1992 >From: jdg@ulysses.att.com via Michelle Dick, artemis@rahul.net Fatfree Digest [Volume 9 Issue 22] July 13, 1994 Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV

2 1/4 c All-Purpose Flour

3/4 c Granulated Sugar

2/3 c Butter, softened

1/2 t Baking Powder

1/2 t Baking Soda

3/4 c Carnation Evaporated Milk

1 x -(undiluted)

1 T Lemon Juice

1 ea Egg

1 t Almond Extract

19 oz Cherry Pie Filling

1/3 c Sliced Almonds

Combine flour and sugar in a large bowl. Cut in butter until mixture is crumbly. Set aside 1/2 cup of the mixture. Add baking powder and baking soda to the remaining flour mixture. Combine evaporated milk and lemon juice. Stir well and leave 5 minutes until thickened. Add egg and extract; beat well. Add to dry ingredients; stir just until moistened. Spread 2/3 of the batter over bottom and about 1 inch up the side of a greased 9-inch springform pan to form a shell. Spread pie filling in shell. Drop small spoonfuls of remaining batter over pie filling. Stir almonds into reserved crumb mixture. Sprinkle evenly over cake. Bake in 350F oven 50 to 55 minutes. Makes 1 cake. NOTE: You can substitute 2 1/4 cups All-Purpose Wheat & Oat Flour -OR- 2 1/2 cups Cake & Pastry Flour.