Monthly Archives: February 2002

Italian Biscotti


Ingredients


1 C white sugar
1 C firmly packed brown sugar
2 eggs
1/2 C oil
2 ts baking powder
2 Tb water
2 ts cinnamon
1/2 ts cloves
1/4 C candied citron
grated rind of one orange
3 C chopped almonds
at least 2 1/2 C flour

Directions

  1. Mix white and brown sugars, eggs, oil, baking powder, spices, and water. Beat to mix. Add almonds, orange rind, and as much flour as will work with mixer. Then add balance of flour with hands, working into a pliable dough. Add citron.
  2. Form two loaves on oiled baking pans, about 1 1/2″ high. Press each to flatten somewhat. Beat an egg, and brush each loaf with egg wash.
  3. Bake in a 375 F preheated oven for 20 minutes. Once firm and fully cooked, cut into biscotti while hot, separate pieces, and toast an additional 5 – 10 minutes.

Two-Tone Cheesecake


Ingredients


1 1/2 C graham cracker crumbs
1/4 C granulated sugar
1/2 C warm melted butter

Directions

  1. Combine all ingredients and mix thoroughly using fingers or fork until well blended and moist. Grease 3/4 way on sides and entire bottom of a 9″ loose bottom round pan (without tube) wuth 2 ts unsalted shortening. Cover sides of pan with about 1 C of crumb mixture, having it come up to about 1″ from top of pan, and press down with back of spoon. Pour rest of crumb mixture into bottom of pan, and using spoon, press down until smooth and compact. Refrigerate while preparing filling.

Ingredients


1 lb cream cheese (allow to sit at room temperature for 2 hours)
1/2 C granulated sugar
3 medium eggs or 2 very large ones (1/2 C)
1 ts vanilla

Directions

  1. Combine all ingredients on at a time, and with electric mixer or heavy wooden spoon beat until smooth, about 2 – 3 minutes.
  2. Pour first part of filling into crust; spread until smooth and uniform. Bake in preheated oven, 375 F, for 25 minutes. Remove from over, place on cake rack, and let stand at room temperature for about 15 minutes. Raise oven temperature to 475 F.

Ingredients


1 pt commercial sour cream
1/4 C granulated sugar
1 ts vanilla

Directions

  1. With a spoon mix these ingredients only until well blended.
  2. When time is up, with a large spoon pour second layer of filling over cooled first layer, starting from side to center. Spread evenly, as gently as possible. Bake in 475 F oven about 10 minutes.
  3. Remove from oven and let stand in room temperature on cake rack for 5 – 6 hours, or until absolutely cold before removing cake from pan. Whe cold, go around sides of cake with a spatula or dinner knife, and remove cake carefully.


I added 8 oz melted dark chocolate chips, 1 ts cinnamon, and 1/2 ts cayenne pepper to the cream cheese layer of the Mexican chocolate cheesecake, and used cinnamon graham crackers for the crust. I added 2 Tb lime juice to the cream cheese layer and the zest of one lime to sour cream layer of the lime cheesecake.

Easy Brownies


Ingredients


1 C sugar
2 1/2 Tb cocoa
2 eggs, slightly beaten
1 ts vanilla
3/4 C flour
1/2 C butter, melted and cooled
1/2 C chopped nuts (optional)

Directions

  1. Mix cocoa and sugar; stir in eggs, vanilla, and flour until smooth. Stir in melted butter, and lastly add nuts.
  2. Pour into a greased 9″ x 9″ pan. Bake at 350 F for 30 to 45 minutes or until done.

Double recipe for a 9″ x 13″ pan.