DIRECTIONS ------------------------------------------------------------ 1. Preheat oven to 350 F. 2. In large bowl, cream shortening and sugar until creamy. 3. Stir in egg, than applesauce. Blend in reminding ingredients except walnut halves. 4. Spread mixture into an 8" square non stick baking dish. 5. Place walnut halves on top of dough. 6. Bake for 40 minutes, or until firm to the touch. 7 Cool in pan;cut into nine squares. *** Recipe Via Compu-Chef (tm) *** cc: ALL ALL ALL ALL * QMPro 1.53 * Flies spread disease....so keep yours ZIPPED! --- WILDMAIL!/WC v4.12 * Origin: Lancor's BBS Hampton, VA. (804) 726-2511 (1:271/370.0) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DBJ00019Date: 07/14/96 From: MARY A. SMITH Time: 09:55am \/To: ALL (Read 6 times) Subj: Desserts 3 of 5 This message was originally addressed to ALL and a carbon copy was sent to you. ---------------------------------------- Contains Recipes *************************************** ***** Cinnamon Streusel Ice Cream ***** *************************************** Categories: Ice cream Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ ---FOR THE ICE CREAM--- 3 Egg yolks 2 cup Whipping cream 1 1/2 cup Milk 1 cup Sugar 2 tsp Vanilla --FOR THE STREUSEL-- 1/2 cup Light brown sugar, packed 2/3 cup Flour 1 Tbsp Cinnamon 1/4 cup Butter DIRECTIONS ------------------------------------------------------------ For the ice cream: 1. In a large bowl, whisk egg yolks until slightly thickened. Set aside. 2. In a saucepan, combine cream, milk, and sugar. Bring to a gentle boil over medium high heat, stirring to dissolve sugar. Whisk about 1 cup of the hot mixture into the egg yolks, then whisk the egg yolk mixture back into the pan. Cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon. Pour through a fine sieve into a large bowl. Stir in vanilla. Cool slightly. Then, cover with plastic wrap and refrigerate for at least 4 hours and up to 2 days. 3. Freeze in an ice cream maker according to manufacturer's instructions. Transfer ice cream to a freezer container and gently stir in cinnamon streusel just until marbleized. Cover lightly and freeze 1/2 to 2 hours before serving. Note: To add extra smoothness and volume to homemade ice cream, make the mixture a day ahead and refrigerate. After churning, ripen the ice cream in an airtight container in the freezer from 1/2 to 2 hours. For the streusel: 1. Preheat oven to 300F. 2. In a medium bowl, mix the brown sugar with the flour and cinnamon. Using knives or a pastry blender, cut in the butter until the mixture is crumbly. 3. Spread evenly on a baking sheet, and bake 5 minutes. Stir several times while baking, watching to be sure the topping does not burn. Cool, then break up any large clumps that may have formed. *** Recipe Via Compu-Chef (tm) *** cc: ALL ALL ALL ALL * QMPro 1.53 * >ov++h+n AC*hanks for hanging up, dear. --- WILDMAIL!/WC v4.12 * Origin: Lancor's BBS Hampton, VA. (804) 726-2511 (1:271/370.0) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DBJ00020Date: 07/14/96 From: MARY A. SMITH Time: 09:58am \/To: ALL (Read 6 times) Subj: Desserts 4 of 5 This message was originally addressed to ALL and a carbon copy was sent to you. ---------------------------------------- Contains Recipe ***************************** ***** TUXEDO CHEESECAKE ***** ***************************** Categories: Cheesecake Cakes Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ --Crust-- 2 Tbsp Butter 1 cup Chocolate wafer cookie -crumbs 1/2 cup Chopped pecans 12 (1 oz each) squares -semi-sweet chocolate 1/3 cup Heavy cream --Filling-- 1 1/2 lb Cream cheese, softened 1 1/4 cup Sugar 6 lg Eggs 1/2 cup Heavy cream 1/4 cup Sour cream 1 1/2 tsp Vanilla DIRECTIONS ------------------------------------------------------------ Butter bottom and sides of a 9-inch springform pan. Melt 1 tablespoon butter and add cookie crumbs to it. Press crumbs in bottom of springform pan; sprinkle with nuts. Melt chocolate in double boiler; stir in 1/3 cup cream and 1 tablespoon butter. Drizzle 3 tablespoons of chocolate mixture over nuts (reserve the rest for filling). In a large bowl, beat cream cheese and sugar; add eggs one at a time. Blend in 1/2 cup heavy cream, sour cream and 1 teaspoon vanilla. Pour 3 cups of mixture into another container and add 1/2 teaspoon vanilla. Add reserved melted chocolate mixture to cream cheese mixture remaining in bowl. Pour all but 3 to 4 tablespoons chocolate mixture over prepared crust. Pour vanilla layer over chocolate layer. Drop reserved chocolate by teaspoons over top. With a knife gently swirl to create a marbled effect. Take a large sheet of heavy-duty aluminum foil, wrap it around the bottom of springform pan to make a waterproof seal. Place springform pan in a 9 x 13 inch pan and fill outer pan half full of water. Place in 300 degree F. oven and bake for 2 to 2 1/2 hours until cheesecake is set. Cool; chill overnight and serve. *** Recipe Via Compu-Chef (tm) *** cc: ALL ALL ALL ALL * QMPro 1.53 * All rising to a great place is by a winding stair. --- WILDMAIL!/WC v4.12 * Origin: Lancor's BBS Hampton, VA. (804) 726-2511 (1:271/370.0) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DBJ00021Date: 07/14/96 From: MARY A. SMITH Time: 10:00am \/To: ALL (Read 6 times) Subj: Desserts 5 of 5 This message was originally addressed to ALL and a carbon copy was sent to you.