2 cups Sugar
1/2 cup Water
1/2 tsp. Cream of tartar
1/4 tsp. Flavoring oil
Stir sugar, water and cream of tartar until dissolved.
Cook on High until mixture boils to hard crack (300°)
Add 1/2 tsp. flavoring oil and food coloring. Pour mixture
into powdered sugar, when cool enough to handle, cut into pieces.
RECIPE FOR HAZELNUT CHEESECAKEIngredients
1/2 cup graham cracker crumbs
1/2 cup chopped, peeled hazelnuts
2 ounces melted butter
6 ounces chopped white chocolate
1/4 cup heavy cream
1 1/2 pounds cream cheese, softened
1 1/2 cups sugar
2 ounces Frangelico liqueur
1 ounce heavy cream
1/3 cup whole almonds
3/4 cup whole peeled hazelnuts
2/3 cup sugar
4 teaspoons light corn syrup
4 teaspoons water
4 tablespoons margarine
4 tablespoons butter
1/4 teaspoon salt
1/8 teaspoon soda
1 cup sugar
1/4 cup water
1 tablespoon lemon juice
3/4 cup heavy cream
Combine crumbs, hazelnuts and butter. Mix well.
Press over bottom of buttered 10-inch cake pan.
Bake in preheated 325-degree oven for 5 minutes. Cool.
Melt white chocolate and cream together for ganache.
Spread ganache on cooled crust. Refrigerate for 30 minutes.
With mixer, beat cream cheese until smooth, gradually adding sugar.
Add eggs, one at a time, beating well after each addition.
Add frangelico and heavy cream. Spoon into cooled crust.
Set in larger pan with an inch or so of hot water for a water bath.
Bake on center shelf in preheated 325-degree oven about
1 1/4 hours or until wooden pick inserted in center comes out clean.
Cool. Cut cheesecake into 16 wedges. With hands, gently roll each
wedge in Hazelnut Toffee Crunch to coat all sides.
Place on serving plates. Serve with caramel sauce.
Garnish with whipped cream. Toast and chop nuts. Bring sugar,
corn syrup and water to a boil in pan about 6 inches deep.
Cover and boil 2 minutes. Add butter and margarine.
Cook until mixture reaches 300 degrees on candy thermometer.
Add nuts, salt and baking soda. Pour onto baking sheet which has
been sprayed with vegetable spray. Cool and chop into small pieces.
Mix sugar, water and lemon juice in heavy saucepan. Cook over
moderate heat until golden brown, 10 to 15 minutes.
Very carefully and slowly whisk in heavy cream, one tablespoon at
a time, until mixture reaches desired consistency.
(If cream is added to fast, mixture will boil over.) Cool.
RECIPE FOR BLUEBERRY COFFEECAKEIngredients
2 cups blueberries, fresh or frozen
1 tbsp. all-purpose flour
1/2 cup honey
2 tbsp. fresh lemon juice
1-1 /2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup honey
1/4 cup milk
2 tbsp. fresh lemon juice
1 tsp. freshly grated lemon peel
1 tsp. vanilla extract
6 tbsp. butter, melted
Place blueberries in bottom of greased 9-inch round cake pan;
distribute evenly. Sprinkle with flour; drizzle with honey
and lemon juice. Set aside.
In a small bowl, combine flour, baking powder, baking soda and
aside. In a medium bowl, combine honey, eggs, milk,
lemon juice, lemon peel and vanilla; beat with folk until
well mixed. Add flour mixture; mix well. Stir in melted butter;
mix well. Pour batter over blueberries in pan; spread to cover
evenly. Bake at 350°F for 30 to 35 minutes, or until toothpick
inserted in center of cake comes out clean.
Cool in pan on wire rack 10 minutes.
Invert cake onto large plate; cool.
SPRINGTIME RASPBERRY CHEESECAKEIngredients
1 Cup Flour
1 Cup Brown sugar
1 Cup Margarine
1 Cup Walnuts, finely chopped
1 lb. cottage cheese, cream style
1 lb. cream cheese, softened
1 1/2 cups sugar
4 eggs, slightly beaten
1/3 cup cornstarch
1/2 cup butter or margarine, melted
1 pint sour cream
1 Tbs. Grand Marnier or other orange liqueur
1 tsp. almond extract
1/4 cup raspberry jam, seedless
1/4 tsp. raspberry oil or extract
1 tsp. cornstarch
Heat oven to 325 degrees.
In large bowl, combine flour and brown sugar and mix well.
Using fork or pastry blender, cut in margarine until coarse
crumbs form. Stir in walnuts. Lightly press mixture in
ungreased 10 inch baking pan.
Bake at 325 degrees for 10 to 15 minutes or until light golden
brown. Let Cool.
Puree cottage cheese in blender until smooth and pour into
large mixing bowl. Add cream cheese and beat with an electric
mixer on high speed until blended and creamy.
Add sugar. On low speed, add cornstarch, Grand Marnier, eggs
and almond extract. Beat until blended. Add melted butter and
sour cream; blend at low speed.
Measure out 3/4 cup cheesecake batter. Add raspberry preserves
and flavoring. Mix well, then add cornstarch and mix again.
Pour some cheesecake into crust, spoon on half the raspberry
mixture. Add remaining cheesecake mixture, then the remaining
raspberry mixture. Cut through the batter with a knife or
rubber spatula to create a marbling effect.
Bake at 325 degrees for 1 hour and 10 minutes, or until firm
around edges. Turn off oven; leave cake in oven for 2 hours.
Remove and cool completely on wire rack. Chill, remove sides of pan.
Top with fresh raspberries and serve.
PENN-DUTCH TRADITIONAL CHEESECAKEIngredients
3 pounds cream cheese, softened (six 8oz pkgs)
1 1/2 Cups granulated sugar
1 Cup sour cream
1 1/2 tsp vanilla extract
1 1/2 tsp powdered sugar
Use a 10 inch springform pan. In a large bowl beat the
cream cheese and sugar until smooth.
Add the eggs, one at a time, beating well after each addition.
Add the sour cream and vanilla and continue to beat until smooth.
Pour into a well-buttered springform pan.
Place the pan inside of a larger pan containing
1 inch of water and bake in a preheated 400 degree F oven for
1 hour. Transfer the cake to a wire rack and allow to cool
for 3 hours. Remove the sides of the springform pan and
refrigerate the cake overnight.
Remove the cheesecake from the refrigerator 1 hour before serving.
Sprinkle the top of the cake with the powdered sugar shortly
1 package (3 oz.) cream cheese, softened
3/8 tsp. peppermint extract
(or other flavors, such as spearmint, wintergreen, etc)
1 drop red food coloring
1 drop blue food coloring
1 drop yellow food coloring
You could also use green
3 cups powdered sugar
Divide cream cheese into thirds; place in 3 small bowls.
Stir 1/8 tsp. mint flavoring and 1 drop food coloring
into each bowl. Gradually stir 1/2 cup sugar into each
portion. Knead remaining 1/2 cup into each portion until
smooth. Roll each portion out to 1/4" thickness.
(No sugar or flour is necessary on the rolling surface)
Use 1" cookie cutters to cut out various shapes. Store
tightly covered in the refrigerator. Yield about 5 dozen.
PASTEL WEDDING MINTSIngredients
1 box powdered sugar
1/4 cup margarine or butter
Oil of peppermint (purchase at pharmacy or health food store)
Mix powdered sugar, margarine, and salt.
Add evaporated milk as needed to make consistency of thick icing.
Use 5-7 drops of oil of peppermint.
Be careful not to use too much as it is stronger than the mint
bought at the grocery store.
Rely on our own taste after 5 to 7 drops.
Use a pastry bag to make the mints the size and design you want.
GINGER'S COCONUT CARAMEL CANDY BARSIngredients
1/2 cup (1 stick, 4 ounces) butter
1 1/2 cups brown sugar
2 teaspoons vanilla
1 large egg
1 1/4 cups King Arthur Unbleached All-Purpose Flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 3/4 cups toasted shredded coconut
(1/4 cup reserved for topping)
1 cup (4 to 5 ounces) caramel, cut into 1/4-inch pieces
3/4 cup chopped bittersweet or semisweet chocolate chips
In a large bowl, cream together the butter, brown sugar, vanilla
and egg. Mix in the flour, salt, baking powder, and 1 1/2 cups of
the coconut. Spread the mixture in an ungreased 9 x 13-inch pan.
Bake in a preheated 350°F oven for 15 minutes. Sprinkle the
caramel over the crust and return it to the oven for 10 to 12
minutes; when done it'll be medium-brown and the caramel melted
Remove the crust from the oven, and sprinkle it with the
chocolate. Allow the chocolate to soften for about 5 minutes,
then spread it evenly atop the crust. Sprinkle the reserved
coconut over the top. Set aside to cool completely. Loosen the
edges of the crust with a knife, then cut it into bars. Use a
flexible spatula to lift the cooled bars from the pan.
Yield: about 24 bars.
1 cup chocolate chips
24 chocolate wafer cookies, finely ground, about 1 1/2 cups
1/4 cup margarine, melted
2 Tbs. dry roasted peanuts, chopped
1 Tbs. plus 3/4 cup sugar, divided
3 pkgs. (8oz.) cream cheese at room temperature
3 Tbs. flour
2 egg yolks
1 cup sour cream, divided
5 Snickers Bars, 2 oz. each, cut crosswise
into 1/4 inch thick slices and divided
Preheat oven to 350.
Coat 9 inch spring form pan with cooking spray.
Wrap outside of pan with foil. Place chocolate chips in a
microwave safe container and microwave at
MEDIUM (50 percent power) for 1 1/2 minutes, until the chocolate
turns shiny. Remove the container from the microwave and stir
the chocolate until completely melted. Set aside and keep warm.
Combine wafer cookies, margarine, and peanuts with 1 Tablespoon of
sugar. Press into bottom of pan and 1/2 inch up sides of the pan.
Refrigerate 10 minutes. Bake 5 minutes on 350 degrees F.
Let cool. In a bowl using a mixer at medium speed beat cream
cheese until fluffy. Beat in flour and remaining sugar until
combined. Beat in egg and yolks, 1 at a time.
Pour half of mixture into another bowl. With mixer on medium
speed beat 1/4 cup sour cream and reserved chocolate into one
of the batters. Beat remaining sour cream into the other batter.
Pour the white batter into crust and arrange Snicker slices over
top. Pour chocolate batter on top. Place in baking pan on oven
rack; fill pan with water. Bake for 55 minutes. Turn oven off;
let stand in oven for 1 hour. Remove pan from water and remove foil.
Cool on rack for 30 minutes; cool completely in refrigerator for
3 hours or overnight. Top with whip cream.
Chocolate Walnut Crumb Crust:
1 tbsp Butter
1 pk Nabisco Famous chocolate-wafers (9 oz), fine crushed
3 tbsp Chopped walnuts
1/3 cup Unsalted butter, melted
1 1/2 lb Cream cheese; room temp
1/2 cup Dark brown sugar; packed
1/3 cup Granulated sugar
1 tbsp Flour
1/4 tsp Salt
2 tsp Vanilla
1 Egg yolk
1/4 cup Heavy cream
5 Turtle candies; (Nestle or Fannie May Pixies), chopped
Milk Chocolate Ganache:
1/2 cup Heavy cream
1 tbsp Sugar
1 tbsp Butter
8 oz Milk chocolate chips
Pecan halves or pieces
Prepare the crust: Coat the bottom and sides of a 9-inch
springform pan with 1 tablespoon butter. Combine cookie crumbs,
nuts and melted butter in a medium bowl. Toss until butter is
absorbed. Press crumb mixture on the bottom and sides of pan.
Refrigerate until firm, about 10 minutes.
Prepare the filling:
In a large mixing bowl, beat cream cheese, brown sugar,
granulated sugar, flour and salt with an electric
mixer at medium speed until free of lumps. Mix in vanilla. Beat
in eggs and yolk, one at a time, and continue beating until
batter is smooth. Stir in cream and candies. Pour filling into
crust. Bake on the middle shelf in a preheated 325-degree oven
until cheesecake is fairly firm to touch (center will jiggle
slightly when pan is tapped), about 40 minutes. Cool on a wire
rack, then refrigerate at least 6 hours.
Remove cheesecake from pan and decorate as desired.
suggests drizzling the cake with milk chocolate
ganache, or drizzling with Smucker's Magic Shell chocolate
topping or a prepared caramel sauce (at room temperature) and
then sprinkling pecan halves or pieces on top. Refrigerate until
time to serve. Milk Chocolate Ganache: Combine cream, sugar and
butter in a saucepan. Bring to a simmer over medium heat
(do not let boil). Add chocolate chips. Whisk until melted and
thoroughly blended. Let cool. Drizzle ganache over cake with a
pastry bag or a spoon.