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Recipes Included On This Page

Cheesecake (Dorothy)
Cherry Angel Food Cheesecake
Cherry Cheesecake
Chicken and Peaches Picante
Chicken Parmesan
Chili's Chicken Enchilada Soup
Chili's Chicken Enchilada Soup Too
Chili's Grill And Bar Chicken Enchilada Soup
Chocolate & Pecan Cheesecake
Chocolate Cherry Cheesecake Cups
Chocolate Mint Meringue Cheesecake
Chocolate Turtle Cheesecake
Chocolate Velvet Cheesecake
Coconut Chocolate Cheesecake
Cookie Crumb Ice Cream
Cottage Cheese Cake
Creamy Banana Cheesecake

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* Exported from MasterCook * Cheesecake (Dorothy) Recipe By :The Complete Family Cookbook Serving Size : 12 Preparation Time :0:00 Categories : Volume 5-04 Apr. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 envelopes unflavored gelatin 1/2 cup sugar 1/2 teaspoon granulated non-caloric sweetener 1/8 teaspoon salt 2 eggs 1 cup skim milk 2 teaspoons grated lemon rind 1 pound cottage cheese 1 cup yogurt 1 teaspoon vanilla 1/2 cup nonfat dry milk powder 1/2 cup ice water 2 tablespoons lemon juice 2 tablespoons graham cracker crumbs 1 dash ground mace Mix the gelatin, 1/4 cup sugar, sweetener, and salt in a double boiler. Add the egg yolks and skim milk. Stir just to mix. Cook about 5 minutes, until the gelatin is dissolved, stirring constantly. Remove from heat and add lemon rind. Cool to room temperature.

Rub the cottage cheese through a sieve; stir in the yogurt and vanilla. Fold into the gelatin mixture and chill. Beat the dry milk with 1/2 cup ice water with a rotary beater until thickened. Add lemon juice and continue to beat until consistency of whipped cream. Fold this into the cheese mixture.

Beat the egg whites until frothy; gradually add the remaining8 sugar and continue to beat until thick shiny peaks form. Fold this into the cheese mixture and chill slightly. Turn into a 9-inch slip-bottom pan. Sprinkle top with the crumbs mixed with mace. Chill for about 2 hours, until firm. Contributed to the FareShare Gazette by Dorothy; 8 April 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 167 Calories; 2g Fat (12.2% calories from fat); 10g Protein; 27g Carbohydrate; trace Dietary Fiber; 38mg Cholesterol; 262mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Fruit; 1/2 Non-Fat Milk; 0 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Cherry Angel Food Cheesecake Recipe By :Teresa Tibbs, Inez Burrell, Sandra Woody, Kay Calhoun Serving Size : 12 Preparation Time :0:00 Categories : Volume 5-04 Apr. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package Dream Whip 3/4 cup milk 1/2 cup sugar 8 ounces cream cheese 1 can cherry pie filling 1 angel food cake Tear angel food cake into small pieces in 13 X 9-inch pan. Whip Dream Whip and milk together until fluffy. Then add sugar; mix well, then mix the cream cheese into the mixture. Pour over cake and then spread pie filling on top. Refrigerate. Contributed to the FareShare Gazette by Dorothy; 11 April 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 283 Calories; 7g Fat (22.7% calories from fat); 5g Protein; 51g Carbohydrate; trace Dietary Fiber; 23mg Cholesterol; 320mg Sodium. Exchanges: 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 3 1/2 Other Carbohydrates. * Exported from MasterCook * Cherry Cheesecake Recipe By :Sunset Magazine, 1963 Serving Size : 8 Preparation Time :0:00 Categories : Volume 5-04 Apr. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 ounces cream cheese 1/2 cup powdered sugar 1/2 teaspoon vanilla 1 cup whipping cream 1 9 inch butter-crumb crust -- or baked pastry shell 1 can prepared cherry pie filling -- (l lb. 5 oz.) or 1 can blueberry pie filling with 1 tablespoon lemon juice added Beat together until smooth the cream cheese, powdered sugar and vanilla. Whip the cream until stiff and carefully fold into the cream cheese mixture. Turn into prepared pie shell, spreading evenly. Spoon the pie filling evenly over the top. Chill thoroughly before serving. Butter Crumb Crust Blend together 1 cup unsifted flour, 2 tablespoons powdered sugar and 1 stick butter, must until crumbly. Turn into a buttered 9-inch pie pan. Pat evenly on bottom and sides of pan. Prick well with a fork. Bake in a hot oven (425 deg. F.) for 8 to 10 minutes, or until lightly browned. Cool before filling. Serves 8. Contributed to the FareShare Gazette by Alice; 10 April 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 170 Calories; 15g Fat (76.7% calories from fat); 1g Protein; 9g Carbohydrate; 0g Dietary Fiber; 52mg Cholesterol; 43mg Sodium. Exchanges: 0 Lean Meat; 0 Non-Fat Milk; 3 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Chicken and Peaches Picante Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 5-04 Apr. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can sliced peaches 4 skinless chicken breasts 1 tablespoon olive oil 1/2 cup diced sweet red pepper 1/2 cup thick and chunky salsa 1 tablespoon frozen orange juice concentrate 2 tablespoons chopped fresh cilantro -- or parsley 1. Drain peaches reserving liquid. Season chicken with salt and pepper. 2. Heat oil in large non stick skillet over medium high heat. Add chicken and cook. Remove to a platter. 3. Add red pepper to skillet reduce heat and cook until tender crisp. 4. Add reserved peach liquid, salsa and orange juice concentrate. Bring to a boil scraping up browned bits from the pan. Add peaches and cilantro and stir until hot. 5. Spoon sauce and peaches over chicken and serve. Prep: 8 minutes Cook: 21 minutes Servings:4 Contributed to the FareShare Gazette by Cora; 10 April 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 315 Calories; 6g Fat (18.9% calories from fat); 55g Protein; 6g Carbohydrate; 1g Dietary Fiber; 137mg Cholesterol; 154mg Sodium. Exchanges: 7 1/2 Lean Meat; 1/2 Fruit; 1/2 Fat. * Exported from MasterCook * Chicken Parmesan Recipe By : Malin Hansson Serving Size : 2 Preparation Time :0:00 Categories : Volume 5-04 Apr. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 chicken breasts 1 jar store-bought marinara sauce 1 cup flour 1 egg 1 tablespoon cayenne pepper 2 tablespoons dried oregano 2 tablespoons dried basil 1 cup Progresso Italian breadcrumbs 1 cup Parmesan cheese 2 sheets wax paper 2 cups grated mozzarella spaghetti or other favorite pasta Place chicken breasts between sheets wax paper. Using a mallet, pound the chicken until it's about 1/2-inch thick. In a pie plate, combine the breadcrumbs, cayenne, oregano, basil and Parmesan. Crack the egg into a bowl and set aside. On a separate plate, pour out the flour. Dredge the chicken breasts first in the flour, then the egg and finally the breadcrumb mixture. Add to a heated skillet and sauté until golden brown on both sides. Transfer chicken to oven-safe dish and top with half of the tomato sauce. Sprinkle mozzarella on top and bake in 350-degree oven until cooked through, about 25 minutes. Meanwhile, bring a pot of salted water to a boil and cook pasta until al dente. Serve chicken alongside pasta, topped with remaining tomato sauce. Curt's Notes: This was very good, I made it last night. Didn't use parmesan cheese (didn't have any). I used 4 toasted pieces of wheat bread processed into crumbs instead of the Progresso crumbs...and I put most of the mozzarella cheese in with the bread crumbs and whirred it. Then pan fried, put in baking dish, poured sauce all around edges of chicken but not directly on top, put some cheese on top after it baked for 20 minutes or so. If your chicken breasts are thin enough, you don't need to bake much more than to heat sauce. Notes: Formatted in MasterCook Subscribe to our free FareShare Recipe Exchange Gazette http://www.fareshare.net Contributed to the FareShare Gazette by Art; 12 April 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 975 Calories; 43g Fat (40.0% calories from fat); 88g Protein; 57g Carbohydrate; 6g Dietary Fiber; 311mg Cholesterol; 959mg Sodium. Exchanges: 3 1/2 Grain(Starch); 11 1/2 Lean Meat; 1 1/2 Fat. * Exported from MasterCook * Chili's Chicken Enchilada Soup Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 5-04 Apr. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon vegetable oil 4 large chicken breast fillets 1/2 cup diced onion 1 garlic clove -- pressed 4 cups chicken broth 1 cup masa harina flour 3 cups water 1 cup enchilada sauce 16 ounces Velveeta 1 teaspoon salt 1 teaspoon chili powder 1/2 teaspoon cumin Garnish shredded cheddar cheese chunky salsa crumbled corn tortilla chips In a large pot, heat 1 tablespoon of oil over medium heat and brown chicken breasts for about 4-5 minutes per side. Remove and set aside.

Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent. Add chicken broth.

Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to pot with onions, garlic and broth. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.

Shred the chicken into small, bite-size pieces and add it to the pot. Reduce heat and simmer soup for 30-40 minutes or until thick.

Serve soup in cups or bowls, and top with shredded cheddar cheese, crumbled corn tortilla chips, and a little salsa. Yield : 12 Servings Source : http://www.thedailyrecipe.com Contributed to the FareShare Gazette by Dee; 13 April 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 239 Calories; 18g Fat (63.7% calories from fat); 14g Protein; 9g Carbohydrate; trace Dietary Fiber; 53mg Cholesterol; 1427mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 2 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Chili's Chicken Enchilada Soup Too Recipe By :Todd Wilbur Serving Size : 12 Preparation Time :0:00 Categories : Volume 5-04 Apr. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon vegetable oil 1 pound chicken breast fillets -- (approx. 3 fillets) 1/2 cup diced onion 1 garlic clove -- pressed 4 cups chicken broth 1 cup masa harina 3 cups water 1 cup enchilada sauce 16 ounces Velveeta 1 teaspoon salt 1 teaspoon chili powder 1/2 teaspoon cumin Garnish: shredded cheddar cheese crumbled corn tortilla chips Pico de Gallo 1. Add 1 tablespoon of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4-5 minutes per side. Set chicken aside. 2. Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent. Add chicken broth. 3. Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to pot with onions, garlic and broth. 4. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil. 5. Shred the chicken into small, bite-size pieces and add it to the pot. Reduce heat and simmer soup for 30-40 minutes or until thick. 6. Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and Pico de Gallo. Notes: It's an item that you won't even find on the current menu at this national restaurant chain. But ask your server what soups are available and this is a selection that's available every day of the week. The dish is one of Chili's most raved-about items, and a recipe to clone the delicious soup is easily one of the most requested here on the Internet. Looks like it's time for an official TSR custom clone to answer those many requests. The secret here is the addition of masa harina -- a corn flour that you will find in your supermarket near the other flours, or in the Mexican food section. From : http://www.topsecretrecipes.com Notes : Formatted in MasterCook Subscribe to our free FareShare Recipe Exchange Gazette http://www.fareshare.net Contributed to the FareShare Gazette by Art; 11 April 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 274 Calories; 18g Fat (56.9% calories from fat); 15g Protein; 16g Carbohydrate; 1g Dietary Fiber; 53mg Cholesterol; 1427mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 2 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Chili's Grill And Bar Chicken Enchilada Soup Recipe By : Serving Size : 20 Preparation Time :0:00 Categories : Volume 5-04 Apr. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Vegetable oil 1/4 cup Chicken base 3 cups Diced yellow onions 2 teaspoons Ground cumin 2 teaspoons Chili powder 2 teaspoons Granulated garlic 1/2 teaspoon Cayenne pepper 2 cups Masa harina -- (see note) 4 quarts Water -- (divided) 2 cups Crushed tomatoes 1/2 pound Process American cheese -- cut into small cubes 3 pounds Cooked cubed chicken In large pot, place oil, chicken base, onion and spices. Saute until onions are soft and clear, about 5 minutes. In another container, combine masa harina with 1 quart water. Stir until all lumps dissolve. Add to sautéed onions; bring to boil. Once mixture starts to bubble, continue cooking 2 to 3 minutes, stirring constantly. This will eliminate any raw taste from masa harina. Add remaining 3 quarts water to pot. Add tomatoes; let mixture return to boil, stirring occasionally. Add cheese to soup. Cook, stirring occasionally, until cheese melts. Add chicken; heat through. Makes 11/2 gallons or 16 to 20 main-dish servings. Note: Recipe can be halved. Posted to MC-Recipe Digest V1 #, converted by MM_Buster v2.0l. Converted by MC_Buster. Contributed to the FareShare Gazette by Robert; 14 April 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 109 Calories; 6g Fat (48.0% calories from fat); 2g Protein; 13g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 42mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fat.

* Exported from MasterCook * Chocolate & Pecan Cheesecake Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 5-04 Apr. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- CRUST: 1/4 cup butter 1 3/4 cups crushed vanilla wafers FILLING: 1 1/2 pounds ricotta cheese 2 tablespoons maple syrup 2 eggs 2/3 cup whipping cream 7 ounces semisweet chocolate -- broken in pieces 3/4 cup coarsely chopped pecans GARNISH: 3/4 cup pecan halves 3 ounces semisweet chocolate -- grated Powdered sugar Preheat oven to 350F (175C). Grease an 8-inch springform pan. To prepare crust, melt butter in a small saucepan over low heat. Stir in crushed vanilla wafers. Press mixture in bottom of greased pan. Set aside. To prepare filling, beat ricotta cheese, maple syrup and eggs in a large bowl until smooth. Bring whipping cream to a boil in a small saucepan; remove from heat. Stir in chocolate until melted; blend into cheese mixture. Stir in pecans. Spoon filling into prepared crust. Bake in preheated oven 45 minutes or until set. Cool before removing from pan. To garnish, arrange pecans around edge of cheesecake. Sprinkle with grated chocolate. Dust grated chocolate with icing sugar. Makes 8 servings. Contributed to the FareShare Gazette by Cora; 9 April 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 533 Calories; 43g Fat (68.3% calories from fat); 14g Protein; 31g Carbohydrate; 1g Dietary Fiber; 133mg Cholesterol; 156mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Non-Fat Milk; 7 1/2 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Chocolate Cherry Cheesecake Cups Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Volume 5-04 Apr. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces Roll chocolate chip cookie dough 1 cup Sugar 1 teaspoon Vanilla ***FILLING*** 1/2 cup margarine -- softened 16 ounces Cream cheese -- softened 21 ounces Cherry fruit pie filling 1/4 cup Plain flour 2 Eggs Heat oven to 375 degrees F. Line 24 muffin cups with paper baking cups. Slice cookie dough into 24 slices. Place slices in bottom of cup. Set aside.

In large bowl combine sugar, flour, cream cheese, margarine and eggs. Beat 1 minute at medium speed. Top cookie slices with cream cheese mixture, filling 2/3 full. Place cherry pie filling on top after done.

Bake at 375 degrees F. for 35-45 minutes. Exported from Home Cookin 4.7 (http://www.mountain-software.com) Converted by MC_Buster. Contributed to the FareShare Gazette by Robert; 15 April 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 104 Calories; 7g Fat (59.2% calories from fat); 2g Protein; 9g Carbohydrate; 0g Dietary Fiber; 36mg Cholesterol; 61mg Sodium. Exchanges: 1/2 Lean Meat; 1 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Chocolate Mint Meringue Cheesecake Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Volume 5-04 Apr. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup chocolate wafer crumbs 3 tablespoons margarine -- melted 2 tablespoons sugar 24 ounces cream cheese -- softened 2/3 cups sugar 3 large eggs 1 cup mint chocolate chips -- melted 1 teaspoon vanilla extract 3 large egg whites 7 ounces marshmallow creme Combine crumbs, margarine and 2 tablespoons sugar; press onto bottom of 9-inch spring-form pan.

Bake at 350 degrees F. for 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in melted mint chocolate and vanilla; pour over crust.

Bake at 350 degrees F. for 50 minutes.

Loosen cake from rim of pan; cool before removing rim of pan. Chill.

Beat egg whites until soft peaks form. Gradually add marshmallow creme, beating until stiff peaks form. Carefully spread over top of cheesecake to seal.

Bake at 450 degrees F. for 3 to 4 minutes or until lightly browned. Yield : about 10 servings. Contributed to the FareShare Gazette by Cora; 12 April 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 467 Calories; 35g Fat (65.2% calories from fat); 9g Protein; 32g Carbohydrate; 2g Dietary Fiber; 131mg Cholesterol; 274mg Sodium. Exchanges: 1 1/2 Lean Meat; 6 1/2 Fat; 2 Other Carbohydrates. * Exported from MasterCook * Chocolate Turtle Cheesecake Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Volume 5-04 Apr. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups vanilla wafer crumbs 14 ounces caramels -- ( 1 bag) 1 cup chopped pecans -- toasted 1/2 cup sugar 2 large eggs 6 tablespoons margarine -- melted 5 ounces evaporated milk -- (1 can) 16 ounces cream cheese -- softened 1 teaspoon vanilla 1/2 cup semi-sweet chocolate chips -- * * Chocolate chips should be melted. Combine crumbs and margarine press onto bottom and sides of 9-inch spring-form pan. Bake at 350 degrees F. 10 minutes. In 1 1/2-quart heavy saucepan melt caramels with milk over low heat stirring frequently until smooth. Pour over crust. Top with pecans. Combine cream cheese sugar and vanilla mixing at medium speed on electric mixer until well blended. Add eggs one at a time mixing well after each addition. Blend in chocolate pour over pecans. Bake at 350 degrees F. 40 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream additional chopped nuts and maraschino cherries if desired. Yield : 10 Servings Contributed to the FareShare Gazette by Cora; 21 April 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 441 Calories; 35g Fat (69.8% calories from fat); 7g Protein; 27g Carbohydrate; 1g Dietary Fiber; 99mg Cholesterol; 290mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 6 1/2 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Chocolate Velvet Cheesecake Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Volume 5-04 Apr. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup vanilla wafer crumbs 3 tablespoons granulated sugar 16 ounces cream cheese -- softened 2 large eggs 3 tablespoons almond flavored liqueur 2 tablespoons granulated sugar 1/2 cup chopped pecans 1/4 cup margarine -- melted 1/2 cup packed brown sugar 6 ounces semi-sweet chips -- melted 2 cups sour cream Combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9-inch springform pan.

Bake at 325 degrees F., 10 minutes.

Combine cream cheese and brown sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and liqueur; pour over crust.

Bake at 325 degrees F., 35 minutes. Increase oven temperature to 425 degrees F.

Combine sour cream and granulated sugar; carefully spread over cheesecake.

Bake at 425 degrees F. 10 minutes.

Loosen cake from rim of pan; cool before removing rim of pan. Chill. VARIATION : Substitute 2 tablespoons milk and 1/4 teaspoon almond extract for almond flavored liqueur. Contributed to the FareShare Gazette by Cora; 13 April 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 282 Calories; 23g Fat (70.4% calories from fat); 4g Protein; 17g Carbohydrate; trace Dietary Fiber; 70mg Cholesterol; 158mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 4 1/2 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Coconut Chocolate Cheesecake Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Volume 5-04 Apr. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup graham cracker crumbs 3 tablespoons margarine -- melted 2 tablespoons margarine 1 1/4 cups sugar 5 large eggs 1 cup sour cream 2 tablespoons brandy 3 tablespoons sugar 2 ounces unsweetened baking chocolate 16 ounces cream cheese -- softened 1/4 teaspoon salt 1 1/3 cups flaked coconut -- (3.5-oz can) 2 tablespoons sugar Combine crumbs sugar and margarine; press onto bottom of 9-inch springform pan.

Bake at 350 degrees F. 10 minutes. Melt chocolate and margarine over low heat; stirring until smooth. Combine cream cheese sugar and salt; mixing at medium speed on electric mixer until well blended. Add eggs one at a time mixing well after each addition. Blend in chocolate mixture and coconut; pour over crust.

Bake at 350 degrees F. 55 to 60 minutes or until set.

Combine sour cream sugar and brandy; spread over cheesecake. Bake at 300 degrees F. 5 minutes.

Loosen cake from rim of pan; cool before removing rim of pan. Chill. Yield : 10 Servings Contributed to the FareShare Gazette by Cora; 21 April 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 484 Calories; 33g Fat (59.4% calories from fat); 8g Protein; 42g Carbohydrate; 1g Dietary Fiber; 153mg Cholesterol; 346mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Non-Fat Milk; 6 Fat; 2 Other Carbohydrates. * Exported from MasterCook * Cookie Crumb Ice Cream Recipe By :Kids' Snacks, B H & G, 1985 Serving Size : 4 Preparation Time :0:00 Categories : Volume 5-04 Apr. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups whipping cream -- (500 mL) 2/3 cup sweetened condensed milk -- (150 mL) 1/2 teaspoon vanilla -- (2 mL) 12 chocolate sandwich cookies In the large bowl of an electric mixer combine the whipping cream, sweetened condensed milk and the vanilla. Chill for 30 minutes. Beat on high speed until soft peaks form. Coarsely crumble the cookies; fold them into the cream mixture. Transfer to an 8x8x2-inch (20 cm) pan. Cover and freeze about 4 hours or until firm. To serve, scoop out with an ice cream scoop. Makes about 1 quart. From Kids' Snacks by Better Homes & Gardens; 1985. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 29 April 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 575 Calories; 48g Fat (74.3% calories from fat); 6g Protein; 31g Carbohydrate; 0g Dietary Fiber; 180mg Cholesterol; 110mg Sodium. Exchanges: 1/2 Non-Fat Milk; 9 1/2 Fat; 2 Other Carbohydrates. * Exported from MasterCook * Cottage Cheese Cake Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Volume 5-04 Apr. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Crust: 2 1/2 cups graham cracker crumbs 1/3 cup sugar 1/3 cup melted butter -- or margarine Filling: 2 pounds cottage cheese May use low fat -- (I don't.) :) 4 eggs -- separated 1/2 cup sugar 1/4 cup sifted flour 2 tablespoons lemon juice 1 tablespoon finely grated lemon rind Preheat oven to 325F. Mix crust ingredients and pat firmly over the bottom and up the sides of a 9-inch springform pan.

Puree' cottage cheese in blender or processor until smooth or press through a fine sieve, set aside.

Beat egg yolks until thick, slowly add sugar, and beat until the color of cream. Beat in flour, lemon juice and rind, and cottage cheese. In a separate bowl beat egg whites to soft peaks; with a wire whisk mix into cheese mixture until completely blended.

Spoon into crust and bake 1 hour on center oven rack until lightly browned. Turn off oven, open door, and let cake cool in oven for 1/2 hour. Lift to a wire rack and cool in pan to room temperature. Remove spring form, cover cake with foil or plastic, and chill before serving. I have served this cake (to rave reviews) with a bit of cherry, blueberry, strawberry or lemon pie filling and a dab of sour cream. :):):) Contributed to the FareShare Gazette by Genevieve; 20 April 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 204 Calories; 7g Fat (32.4% calories from fat); 10g Protein; 24g Carbohydrate; trace Dietary Fiber; 62mg Cholesterol; 363mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Creamy Banana Cheesecake Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 5-04 Apr. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 20 vanilla sandwich cookies 1/4 cup margarine or butter -- melted 24 ounces cream cheese -- softened [3 8-ounce packages] 2/3 cup sugar 2 tablespoons cornstarch 3 eggs 3/4 cup mashed bananas -- (about 2) 1/2 cup whipping cream 2 teaspoons vanilla 1/4 cup fresh peeled pineapple -- cut into chunks OR 1 can pineapple chunks -- drained (20 ounces) 1 pint strawberries -- cut into halves 2 tablespoons hot fudge ice cream topping mint leaves for garnish -- (optional) Preheat oven to 350 degrees F. Place cookies in food processor or blender; process with on/off pulse until finely crushed. Add margarine; process with pulses until blended. Press crumb mixture onto bottom of 10-inch springform pan; refrigerate.

Beat cream cheese in large bowl with electric mixer at medium speed until creamy. Add sugar and cornstarch; beat until blended. Add eggs, one at a time, beating well after each addition. Beat in bananas, whipping cream, and vanilla. Pour cream cheese mixture into prepared crust. Place pan on cookie sheet and bake 15 minutes.

Reduce oven temperature to 200 degrees F. (DO NOT forget to reduce temperature -- very important) and continue baking 75 minutes or until center is almost set. Loosen edge of cheesecake; cool completely on wire rack before removing rim of pan. Refrigerate cheesecake, uncovered, 6 hours or overnight.

Place pineapples and strawberries over top of cake. Allow cheesecake to stand at room temperature 15 minutes before serving.

FOR FUDGE DRIZZLE ON TOP:

Place topping (hot fudge for ice cream) in small resealable plastic freezer bag; seal bag. Microwave at high 20 seconds. Cut off tiny corner of bag; drizzle over fruit. Garnish with mint leaves if desired. Makes 8 servings. Contributed to the FareShare Gazette by Cora; 13 April 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 478 Calories; 37g Fat (68.4% calories from fat); 9g Protein; 29g Carbohydrate; 1g Dietary Fiber; 184mg Cholesterol; 279mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 6 1/2 Fat; 1 Other Carbohydrates.

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