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FareShare Gazette Recipes -- April 2002 - C's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

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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FareShare Gazette Recipes.

 
                        * 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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