Amaretti Cheesecake

Ingredients to make Amaretti Cheesecake

CRUST:
7 oz Amaretti (see note)
2 Tbsp granulated sugar
1 oz unsweetened chocolate,1 sqare
5 Tbsp sweet butter

FILLING
6 oz semisweet chocolate
7 oz Amaretti
4 oz almond paste
1/3 cup Amaretto liqueur
1 1/2 lb cream cheese
1/4 cup granulated sugar at room temperature
4 eggs (large or extra-large)
1/2 cup heavy cream

Directions to make Amaretti Cheesecake

Step 1:(CRUST) Butter the sides only (not the bottom) of a 9-inch spring-form pan (2 1/2-3 inches deep). Grind the Amaretti very fine in a food processor or blender. Mix with sugar in a mixing bowl. Melt the chocolate and butter in the top of a double boiler, stirring occasionally. Add the melted mixture to the Amaretti crumbs and sugar and mix thoroughly. (Don’t wash the double boiler; you’ll be using it again in a minute.) Turn the mixture into the prepared pan. With your fingers, distribute it evenly over the bottom and press it down into a very firm, compact layer. Refrigerate while you prepare the filling.

Step 2:(FILLING) Adjust rack 1/3 up from the bottom of the oven and preheat to 350 deg. F. Partially melt chocolate in the top of a double boiler, then uncover and stir until completely melted. Remove the top of the double boiler and set aside to cool. Break the Amaretti coarsely into a bowl and set aside. Cut the almond paste into small pieces, and beat on low speed with an electric mixer, while gradually adding the Amaretto liqueur. Beat until thoroughly mixed, and set aside.

Step 3:the cream cheese with an electric mixer until smooth. Add the sugar and beat until smooth again. Add the almond paste-Amaretto mixture and beat until thoroughly mixed. Add the melted chocolate and beat well again. Add the eggs one at a time, beating at low speed until they are incorporated after each addition. Add the heavy cream and beat until smooth. Add the coarsely broken Amaretti and stir gently only to mix. Turn into the prepared pan, pouring the mixture over the bottom crust. Rotate the pan gently to level the batter. (Don’t worry if the mixture comes almost to the top; it won’t run over.) Bake 45 minutes. It will seem soft and not done, but don’t bake any more; it will become firm when chilled.

Step 4:NOTES Amaretti are Italian almond-flavored wafer cookies. They are usually sold in metal tins with the wafers wrapped in packages of two inside the tin. You can also buy Amarettini, which are the same flavor but much smaller and not individually wrapped.

Paula Dean’s Creamy Scallion Dip

Ingredients:
4 cups sour cream
2 tsp cumin
2 tsp hilli powder
The juice of one lime
6 chopped green onions
Fresh ground pepper and salt.

Directions:

Combine all, stir and sprinkle chili powder and a few more scallions for garnish.

Cashew Chicken

Recipe from: MarthaStewart.com
http://www.marthastewart.com/recipe/cashew-chicken?backto=true&backtourl=/photogallery/quick-better-than-takeout-recipes#slide_54

Ingredients
Serves 4.

1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch cubes
1 tablespoon cornstarch
Coarse salt and ground pepper
2 tablespoons vegetable oil, such as safflower
6 cloves garlic, minced
8 scallions, white and green parts separated, each cut into 1-inch pieces
2 tablespoons rice vinegar
3 tablespoons hoisin sauce
3/4 cup raw cashews (4 ounces), toasted
White rice, for serving (optional)

Directions

In a medium bowl, toss chicken with cornstarch until chicken is coated; season with 3/4 teaspoon salt and 1/4 teaspoon pepper.

In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Cook half the chicken, tossing often, until browned, about 3 minutes. Transfer to a plate.

Add remaining oil and chicken to skillet along with the garlic and white parts of scallions. Cook, tossing often, until chicken is browned, about 3 minutes. Return first batch of chicken to pan. Add vinegar; cook until evaporated, about 30 seconds.

Add hoisin sauce and 1/4 cup water; cook, tossing, until chicken is cooked through, about 1 minute. Remove from heat. Stir in scallion greens and cashews. Serve immediately over white rice, if desired.

Wonton Soup

Recipe from: AllRecipe.com
http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=13199&origin=detail&servings=8

"Wontons stuffed with a mixture of pork and shrimp seasoned with soy sauce and ginger root are gently simmered in chicken broth."

Ingredients:

1/2 pound boneless pork loin, coarsely
chopped
2 ounces peeled shrimp, finely chopped
1 teaspoon brown sugar
1 tablespoon Chinese rice wine
1 tablespoon light soy sauce 1 teaspoon finely chopped green onion
1 teaspoon chopped fresh ginger root
24 (3.5 inch square) wonton wrappers
3 cups chicken stock
1/8 cup finely chopped green onion

Directions:

In a large bowl, combine pork, shrimp, sugar, wine, soy sauce, 1 teaspoon chopped green onion and ginger. Blend well, and let stand for 25 to 30 minutes.

Place about one teaspoon of the filling at the center of each wonton skin. Moisten all 4 edges of wonton wrapper with water, then pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle. Press edges firmly to make a seal. Bring left and right corners together above the filling. Overlap the tips of these corners, moisten with water and press together. Continue until all wrappers are used.

FOR SOUP: Bring the chicken stock to a rolling boil. Drop wontons in, and cook for 5 minutes. Garnish with chopped green onion, and serve

Country Pound Cake

AllRecipes.com
http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=8300&origin=detail&servings=14

This a really good down-home style, back to basics pound cake that my whole family enjoys! This recipe was handed down to me with the stipulation of placing the cake in a cold oven, and it turns out perfectly every time."

Ingredients:

3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1/2 cup shortening 2 2/3 cups white sugar
5 eggs
1 cup milk
1 teaspoon vanilla extract
1 teaspoon lemon extract

Directions:

Do not preheat the oven. Grease 10 inch tube pan and line bottom with wax paper or parchment paper.

Sift together the flour, baking powder and salt. Set aside.

In a large bowl, beat the butter, shortening, and sugar on low speed for 10 minutes. Add the eggs one at a time, blending well after each addition. Alternately add the flour mixture and milk, mixing well. Add the vanilla and lemon extracts.

Pour batter into the prepared pan. Set the oven temperature to 350 degrees F (175 degrees C. Bake for 1 hour and 20 minutes, or until a toothpick inserted into the middle of cake comes out clean. Allow cake to cool in the pan for 1 hour. Remove to a cake rack and cool for at least 3 hours

Blueberry Peach Pound Cake

AllREecipes.com:
http://allrecipes.com/Recipe/Blueberry-Peach-Pound-Cake/Detail.aspx/

Original Recipe Yield 12 servings

Ingredients

2 tablespoons butter or stick margarine, softened
1 1/4 cups sugar
3 tablespoons unsweetened applesauce
3/4 cup egg substitute
1/4 cup 2% milk
2 1/2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt
2 1/4 cups chopped fresh or frozen unsweetened peaches
2 cups fresh or frozen unsweetened blueberries
3/4 cup reduced-fat whipped topping

Directions

In a mixing bowl, beat the butter, sugar and applesauce. Add egg substitute and milk. Combine the flour, baking powder and salt; add to the creamed mixture and mix until blended. Fold in peaches and blueberries. Pour into a 10-in. flouted tube pan coated with nonstick cooking spray.

Bake at 350 degrees F for 55-60 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Garnish slices with whipped topping

Pineapple Upside-Down Cake

This classic favorite has made a comeback, and it's easier than ever to make when using a cake mix.

Prep Time: 15 min
Total Time: 1 hour 50 min
Makes: 12 servings

Ingredients:
1/4 cup butter or margarine
1 cup packed brown sugar
1 can (20 oz) pineapple slices in juice, drained, juice reserved
1 jar (6 oz) maraschino cherries without stems, drained
1 box Betty Crocker® SuperMoist® yellow cake mix
Vegetable oil and eggs called for on cake mix box

Directions:
Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.

Add enough water to reserved pineapple juice to measure 1 1/4 cups. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.

Bake 40 to 45 minutes (42 to 48 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.
.

Caramel Apple Pie Cheesecake

Cheese Cake

Crust:
1 1/2  cups finely ground graham crackers (about 30 squares)
1/2 teaspoon ground cinnamon
1 stick unsalted butter, melted

Filling:
3 blocks cream cheese, softened
3 eggs
1 cup sugar
1 pint sour cream
1 lemon, zested
1 dash Vanilla extract

Directions

Preheat the oven to 325 degrees F.
combine the crust ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch spring form pan with non-stick cooking spray.
Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.

For the Filling:

In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.

Add sour cream, lemon zest, and vanilla. scrape down the sides of the bowl and the beaters. The batter should be well mixed but not over beaten. Pour the filling into the crust lined pan and smooth the top with a spatula.

Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 1 hour and 45 minutes. The cheesecake should still jiggle, so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim.

Caramel Apple Walnut Topping or "Apple Pie Topping"

Ingredients:

1/2 cup caramel sauce
1/3 cup chopped walnuts
1-2 baking apples, peeled and sliced into thin slices
3 tbs butter
1 tablespoon lemon juice
2 TBS Brown sugar
1/8 teaspoon ground cinnamon


Directions:

Add the apple slices, brown sugar and butter into a thick bottom, narrow and high sided pan. Cook over a medium-high heat, stirring, until the apples are tender and the brown sugar melts to form a thick syrup. Set aside and let cool.


Pour the caramel sauce over cooled cheesecake, smoothing with a spoon, leaving a few inch border around the edges. Arrange the apple slices as you like, top with cinnamon and walnuts. Refrigerate until ready to serve.

Blueberry Peach Muffins

AllRecipes.com
http://allrecipes.com/Recipe/Blueberry-Peach-Muffins/Detail.aspx

Ingredients

3 cups all-purpose flour
1/2 cup white sugar
1/2 cup brown sugar
1 tablespoon baking powder
1 pinch salt
3 eggs
1 cup milk
1/2 cup melted butter
1 cup blueberries
1 cup peeled and diced fresh peaches
2 teaspoons white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 tablespoons melted butter

Directions

Preheat the oven to 400 degrees F (200 degrees C). Grease muffin tins, or line with paper liners.

In a large bowl, stir together the flour, 1/2 cup white sugar, brown sugar, baking powder and salt. In a separate bowl, mix together the eggs, milk and 1/2 cup of melted butter until well blended. Pour the wet ingredients into the dry, and mix until just blended. Fold in the blueberries and peaches. Fill muffin cups with batter.

Bake for 18 to 20 minutes in the preheated oven, or until the tops spring back when lightly touched. In a small bowl, stir together the remaining sugar, cinnamon and nutmeg. Brush muffins with remaining melted butter, and sprinkle with the cinnamon mixture. Cool in the pan over a wire rack.

Stuffed Cabbage

Ingredients:

1 large head cabbage
1 1/2 lb of beef/pork/veal combo or "meatloaf mix" 
1/4 cup plain bread crumbs
3 Tablespoons minced or grated onion
3 Tablespoons small diced carrots 
1/2 cup cooked rice
28 oz can crushed tomatoes with 3 TBS red wine vinegar mixed in
(also can combine with diced tomatoes) 
1 large egg
1/4 teaspoon Dill
Fresh grated Nutmeg
Salt and Pepper to taste
Extra Virgin Olive Oil
1 tsp sugar

Directions:
 Dig deeply all around the stem to the core to separate it and make it easy to peel off the leaves. Place the head of cabbage stem down in a large pot over high heat and add water 1/2 way up, top with lid. Boil cabbage for 10 minutes, or until it is soft. Drain and allow to cool.  

Saute the carrots and onions for about 10 mins in some olive oil. 

In a separate large bowl, combine the beef mix, rice, 3 Tablespoons of the crushed tomatoes, fennel seeds, grated onion and carrots, the spices and the egg, mix well. 

In a bowl, mix together the tomatoes, vinegar and sugar. 

Peel each layer off and with a knife, cut out the thick stem of cabbage. Place a handful of meat into the lower center of the leaf. Fold over the two sides and roll upwards toward the thinner part of the leaf, while tucking in the sides of the leaf to keep meat mixture inside.

 Drizzle some olive oil and half of the tomato sauce mixture at the bottom of the bake dish or slow cooker, spread it around evenly. Place the rolled cabbages in a single layer and top with the rest of the sauce. Sprinkle with a little black pepper and Dill.  

Bake at 375 degrees about 45 minutes or until meat is cooked through. In a slow cooker on low for 5-6 hours or high for 3-4.
I also did it in a large covered saute pan on the stove. Cooked on medium for at least an hour. Let simmer until it's cooked, then reduce to warm until served. 

Party Punch

Recipe from:  AllRecipes.com
http://allrecipes.com/Recipe/Party-Punch-VI/Detail.aspx


This punch is easy to make, and is great for parties of all kinds. Strawberry sherbet, fruit punch and lemon-lime soda."

Ingredients:

1/2 gallon strawberry sherbet
2 (64 fluid ounce) bottles fruit punch 1 (2 liter) bottle lemon-lime flavored
carbonated beverage, chilled

Directions:

1. Place sherbet in punch bowl. Pour in fruit punch and lemon-lime soda

Chicken Asparagus Roll-ups

Recipe from: AllRecipes.com
http://allrecipes.com/Recipe/Chicken-Asparagus-Roll-Ups/Detail.aspx?ms=1&prop25=36130611&prop26=DailyDish&prop27=2010-04-28&prop28=DailyRecipe&prop29=FullRecipe&me=1

Ingredients:

1/2 cup mayonnaise
3 tablespoons Dijon mustard
1 lemon, juiced and zested
2 teaspoons dried tarragon
1 teaspoon ground black pepper 1/2 teaspoon salt
16 spears fresh asparagus, trimmed
4 skinless, boneless chicken breast
halves
4 slices provolone cheese
1 cup panko bread crumbs

Directions:

Preheat oven to 475 degrees F (245 degrees C). Grease a baking dish. In a bowl, mix together the mayonnaise, Dijon mustard, lemon juice, lemon zest, tarragon, salt, and pepper until the mixture is well combined. Set aside.

Cook asparagus in the microwave on High until bright green and just tender, 1 to 1 1/2 minutes. Set the asparagus spears aside. Place a chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken breast with the smooth side of a meat mallet to a thickness of about 1/4 inch. Repeat with the rest of the chicken breasts.

Place 1 slice of provolone on each chicken breast, and top the cheese with 4 asparagus spears per breast. Roll the chicken breasts around the asparagus and cheese, making a tidy package, and place, seam sides down, in the prepared baking dish. With a pastry brush, apply a coating of the mayonnaise mixture to each chicken breast, and sprinkle each with panko crumbs, pressing the crumbs into the chicken to make a coating

Bake in the preheated oven until the crumbs are browned and the chicken juices run clear, about 25 minutes.

Strawberry Shortcake Cookies

Recipe from: MarthaStewart.com
http://www.marthastewart.com/recipe/strawberry-shortcake-cookies?xsc=eml_cod_2010_06_15

Ingredients

Makes about 3 dozen.
12 ounces strawberries, hulled and cut into 1/4-inch dice (2 cups)
1 teaspoon fresh lemon juice
1/2 cup plus 1 tablespoon granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon coarse salt
3 ounces (6 tablespoons) cold unsalted butter, cut into small pieces
2/3 cup heavy cream
Sanding sugar, for sprinkling

Directions

Preheat oven to 375 degrees. Combine strawberries, lemon juice, and 2 tablespoons granulated sugar. Whisk together flour, baking powder, salt, and remaining 7 tablespoons granulated sugar in a large bowl. Cut in the butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs. Stir in cream until dough starts to come together, then stir in strawberry mixture.

Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart. Sprinkle with sanding sugar, and bake until golden brown, 24 to 25 minutes. Transfer to a wire rack, and let cool. Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day.

Lobster Bisque

Ingredients

4 tablespoons unsalted butter
1 medium white onion, grated
4 tablespoons all-purpose flour
1 cup half-and-half
1 cup chicken stock or broth
1 pound cooked, cut-up lobster meat (reserve some for garnish)
1/8 teaspoon cayenne pepper plus more for garnish
1 cup heavy cream
¼ cup dry or cream sherry
Nutmeg for garnish

Directions:

In a large skillet over medium heat, melt butter and add onion.

Sauté onion about 3 minutes, until it begins to turn translucent.

Add flour; stir and cook until mixture turns medium brown and has a nutty aroma.

Add half-and-half, continuing to stir with a whisk. Increase heat to medium-high.

Add stock and continue whisking till mixture comes to a boil.

Slowly add lobster meat, reserving some for garnish, and cayenne pepper.

Reduce heat to medium and whisk 3 more minutes.

Remove from heat; add heavy cream and sherry.

To serve, dash with nutmeg and cayenne; garnish with additional lobster meat.

This recipe for lobster bisque serves 12 as an appetizer.

Hazelnut-Espresso Cookies

Recipe from: MarthaStewart.com
http://www.marthastewart.com/recipe/hazelnut-espresso-cookies?xsc=eml_cod_2010_05_17
Ingredients

Makes 36

2 cups all-purpose flour (spooned and leveled)
1 teaspoon baking soda
1 teaspoon salt
16 tablespoons (2 sticks) unsalted butter, room temperature
1 cup granulated sugar
1/2 cup packed light-brown sugar
2 large eggs
3 tablespoons instant espresso powder
2 cups (about 10 ounces) hazelnuts, skins removed, coarsely chopped

Directions

Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

With an electric mixer, beat butter and sugars until light and fluffy. Beat in eggs, one at a time, beating after each addition. Beat in espresso powder.

With mixer on low speed, beat in flour mixture until incorporated. With a rubber spatula or wooden spoon, mix in hazelnuts.

Drop heaping tablespoons of dough onto three baking sheets, 1 1/2 inches apart. Bake, first two sheets together, until golden, about 12 minutes, rotating sheets front to back and from top to bottom halfway through. Repeat with remaining sheet. Cool cookies on sheets 2 minutes; transfer to a wire rack to cool completely. Serve, or store in an airtight container up to 3 days