apple cheesecake

Apple Cheesecake

38% calorie reduction from traditional recipe

Crust
1 1/2 cups graham cracker crumbs
1/4 cup unsalted butter, melted
2 tablespoons Equal? Spoonful*

Cheesecake
2 packages (8 ounces each) reduced fat cream cheese, softened
1 cup Equal? Spoonful**
1 2/3 cups unsweetened applesauce
2 whole eggs
2 egg whites
2 tablespoons lemon juice
2 tablespoons cornstarch
3/4 teaspoon ground cinnamon
1/2 teaspoon apple pie spice
1 teaspoon vanilla
1 cup reduced fat sour cream

*May substitute 3 packets Equal sweetener

**May substitute 24 packets Equal sweetener

For crust, combine graham cracker crumbs, melted butter and Equal?. Press onto bottom and 1-inch up side of a 9-inch springform pan. Bake in preheated 375 degree F oven 10 minutes. Remove from oven and cool on wire rack while preparing cheesecake.

For cheesecake, beat cream cheese and Equal in mixing bowl on medium speed of mixer until smooth and well combined. Mix in applesauce, eggs, egg whites and lemon juice until blended. Blend in cornstarch, cinnamon, apple pie spice and vanilla until combined. Fold in sour cream, just until combined.

Pour cheesecake mixture over baked crust. Bake in preheated oven 60 to 65 minutes or until center of cake is just set. Remove from oven and cool completely on wire rack. Refrigerate several hours or overnight before serving.

To serve, carefully run sharp knife around edge of cheesecake. Carefully remove side of pan. Cut into wedges and serve.

Makes 16 servings

Nutrition information per serving: 171 cal., 5 g pro., 13 g carb., 11 g fat, 56 mg chol., 154 mg sodium

Food exchanges: 1 milk, 2 fat

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sour cream apple pie

Sour Cream Apple Pie

1 cup sour cream
1 egg
3/4 cup granulated sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract
2 1/2 cups diced apples, peeled
1 unbaked 9-inch pie crust

Crumb Topping
1/2 cup brown sugar
1/4 cup butter
1/3 cup all-purpose flour
1 teaspoon cinnamon

Beat cream and egg together. Add flour, sugar, salt and vanilla extract. Mix until smooth. Stir in apples. Bake at 400 degrees F for 25 minutes. Remove from oven and spread with crumb topping. Bake 20 more minutes. Mix until crumbly.

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Apple Cider Pie

Apple Cider Pie

Crust
1/4 cup cold water
2 teaspoons cider vinegar
2 cups all-purpose flour
1/3 cup cold butter or regular stick
    margarine, cut into small pieces
1/4 cup solid vegetable shortening or
    regular stick margarine

Filling
3 cups apple cider
3/4 cup granulated sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground mace or nutmeg
5 large Granny smith or Braeburn
    apples (about 2 1/2 pounds)
3 large Golden Delicious or Cortland
    apples (about 1 1/2 pounds)
1 1/2 teaspoons granulated sugar

Boil apple cider in heavy saucepan about 20 minutes or until reduced to 1/2 cup. Cool about 20 minutes (can be prepared up to 3 days ahead, covered and refrigerated).

To make crust in food processor, mix water and vinegar in a 1-cup measure. Process flour, butter and shortening with on/off turns until coarse crumbs form. With motor running, add water mixture. Process until dough just leaves sides of bowl.

To make crust by hand, mix water and vinegar in a 1-cup measure. Put flour in a medium size bowl. Cut in butter and shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in water mixture with fork until crumbs clump together into a dough.

Gather dough into a ball, divide in half, flatten each half into a disk and wrap in wax paper. Refrigerate 45 minutes or until firm enough to roll.

Meanwhile, prepare filling. Mix sugar, flour, cinnamon and mace/nutmeg in a large bowl. Halve, core and peel apples. Cut each half into 1/2 inch thick wedges, then cut wedges in half crosswise. Add to sugar mixture along with the reduced apple cider. Toss until evenly coated.

Preheat oven to 425 degrees F. Position rack in lowest part of oven. Have ready a 9-inch pie plate.

On lightly floured surface with a lightly floured rolling pin, roll out half the dough to a 12-inch circle. Fit circle into pie plate.

Spoon filling into pie shell, mounding it high in the center.

Roll remaining dough into a 12-inch circle. Place over filling. Press edges together and roll up to form an even rim. Flute or crimp decoratively. Brush top with water, then sprinkle with the 1 1/2 teaspoon of sugar. Cut slits in top for steam to escape.

Place pie on a cookie sheet to catch drips. Bake for 25 minutes. Reduce oven temperature to 350 degrees F. Bake for 40 to 50 minutes longer until crust is golden brown, apples are tender when pierced through a slit and juices bubble. Remove to wire rack. Serve warm or cool completely.

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basque sheepherders bread

Basque Sheepherders Bread

Try heating a little olive oil with fresh herbs and dunk chunks of the bread into it.

1/2 cup butter
1/2 cup granulated sugar
1 tablespoon salt
3 cups hot water
2 packages dry yeast
7 to 7 1/2 cups unbleached flour

In a very large bowl combine butter, sugar, salt and hot water. Stir only until butter is melted. Set aside so ingredients can cool until they are warm. Stir in yeast. Cover and set aside in a warm place until it bubbles, about 10 minutes.

Add 5 cups flour and beat vigorously with a large wooden spoon until batter is smooth. Add more flour (about 2 cups) gradually to form a stiff dough. Knead, with long strokes, for about 10 minutes on a floured board. Add only enough flour to prevent sticking. Place dough in a large greased bowl; cover with a damp dish towel, and let rise in a warm place until doubled ?  about 1 1/2 hours.

Punch down and knead about 10 minutes. Form a smooth ball. Using a solid shortening, generously grease sides and inside lid of a cast iron Dutch oven. Cut a round of foil and place in the bottom of the Dutch oven. Dust it lightly with flour. Place dough in Dutch oven and cover. Let rise in a warm place until dough pushes up lid.

Preheat oven to 375 degrees F. Place Dutch oven with the lid on in the middle of the oven. Bake 12 minutes. Carefully loosen any raw edges with knife, then lift off lid. The lids circled print should be on top of the loaf. Bake bread, uncovered, for 45 to 50 minutes more or until golden. Cover loosely with foil the last 20 minutes to prevent over-browning. Remove from oven. Loosen loaf from the Dutch oven with a flat table knife, and place on a wire rack to cool.

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e just friends waiting to be made. — Dr. Jeffrey Borenstein

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pineapple upside-down cake

Pineapple Upside-Down Cake

Pan Preparation
1/3 cup butter
1/2 cup brown sugar
Pineapple, sliced (canned)
Maraschino cherries
Pecan halves
1/2 teaspoon vanilla extract

Cake Batter
2 eggs
2/3 cup granulated sugar
6 tablespoons pineapple juice from fruit
1 cup sifted Gold Medal flour or Softasilk
1/3 teaspoon baking powder
1/4 teaspoon salt

Prepare the pan: melt butter in heavy cast iron skillet or baking dish. Sprinkle brown sugar evenly over butter. Arrange drained slices of pineapple over butter-sugar coating, and garnish well with maraschino cherries and pecan halves in the spaces.

Cake Batter: Beat eggs until thick and lemon-colored (5 minutes). Gradually beat in sugar. Add pineapple juice and vanilla extract.

Sift together flour, baking powder, and salt and beat into mixture all at once. Pour batter over fruit and nuts. Bake at 350 degrees F for 45 minutes or until wooden pick thrust into center of cake comes out clean. Immediately turn upside-down on serving plate. Do not remove pan for a few minutes; brown sugar mixture will run down over cake instead of clinging to pan.

Serve warm, plain, or with whipped cream.

Everything youve learned in school as obvious becomes less and less obvious as you begin to study the universe. For example, there are no solids in the universe. Theres not even a suggestion of a solid. There are no absolute continuums. There are no surfaces. There are no straight lines. — Richard Buckminster Fuller

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turtle pie

Turtle Pie

1 cup semisweet chocolate chips, divided
1/4 cup chopped pecans
1 (9-inch) pastry shell, baked
1/4 cup caramel topping
16 ounces cream cheese, softened
3/4 cup confectioners? sugar
2 tablespoons whipping cream
Whipped cream and additional chocolate chips,
    pecans and caramel topping for garnish (optional)

Sprinkle 1/4 cup of chocolate chips and pecans into pastry shell. Pour caramel topping over chips and pecans. In a mixing bowl, beat cream cheese and sugar until smooth. In a saucepan over low heat, cook and stir cream and remaining chips until smooth. Gradually add to the cream cheese mixture; mix well. Carefully spread into pastry shell. Garnish as desired.

Yields 8 servings.

You don marry one person you marry three . the person you think they are, the person they are, and the person they are going to become as the result of being married to you. — Richard Needham

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skillet peach cake

Skillet Peach Cake

3 medium eggs, beaten
1 cup Bisquick?
2 (16 ounce) cans sliced peaches, drained
2 tablespoons margarine
1/8 cup vegetable oil
Sugar (for topping)

Mix Bisquick? with beaten eggs. Melt margarine in a large cast iron skillet over medium heat. Add oil. Pour Bisquick? mixture into hot skillet, spoon peaches onto mixture, cover skillet and cook about 7 minutes.

Remove from stove. Slide cake onto a large plate. Turn skillet upside down over the plate, grasping opposite sides of both the plate and skillet with hot pads, and turn over quickly so that the cake is inverted in the skillet. Cover and cook the second side about 7 minutes. Return to plate and sprinkle with sugar.

Serves 4.

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mini cinnamon rolls

Mini Cinnamon Rolls (WW)

Posted by kdipaolo at recipegoldmine.com 9/7/2001 8:28 pm

1 can Pillsbury refrigerated breadsticks
Splenda or Equal for baking
Cinnamon
Pam butter spray

Mix sugar substitute with desired amount of cinnamon to make cinnamon sugar. Separate breadsticks. Spray each with butter spray, then coat in cinnamon sugar. Roll into a cinnamon roll, and put in a baking pan. Bake at 375 degrees for 15 minutes or until golden.

Serving size - 2 rolls - Points per serving - 3

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vinegar pie

Vinegar Pie

Pastry for 1-crust pie
1/4 cup all-purpose flour
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon cloves
Dash of salt
4 egg yolks
2 egg whites
1 cup granulated sugar
1 cup sour cream
3 tablespoons melted butter
3 tablespoons cider vinegar
1 cup coarsely chopped walnuts
1 cup raisins

Prepare pastry and line a 9-inch pie pan. Chill while you make the filling.

Sift together flour, spices and salt. Set aside.

Beat egg yolks thoroughly. Wash and dry the beater, then beat the 2 whites until they stand in peaks. Gently fold sugar into egg whites and stir into yolks. Add flour mixture alternately with the sour cream.

Combine butter, vinegar, nuts and raisins and stir into the filling. Pour into pie shell and bake at 450 degrees F for 10 minutes. Reduce heat to 400 degrees F and bake 5 minutes. Then reduce the heat to 350 degrees F and continue baking for about 15 minutes or until filling is set. Cool.

Serve with whipped cream.

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sara lee original cream cheesecake

Sara Lee Original Cream Cheesecake

Crust
1/2 cup fine graham cracker crumbs
1/4 cup granulated sugar
1/2 cup butter, softened

Preheat the oven to 375 degrees F.

Combine graham cracker crumbs, sugar and butter and mix well. Press the mixture firmly into an ungreased 9-inch pie plate. Press flat onto bottom only. Bake for 8 minutes or until the edges are slightly brown. Reduce the oven temperature to 350 degrees F for the filling.

Filling
16 ounces cream cheese
1 cup sour cream
2 tablespoons cornstarch
1 cup granulated sugar
2 tablespoons butter, softened
1 teaspoon vanilla extract

Combine cream cheese, sour cream, cornstarch and sugar in the bowl of a mixer. Mix until the sugar has dissolved. Add the butter and vanilla extract and blend until smooth, being careful not to over-mix or the filling will become too fluffy and will crack when cooling. Pour the filling over the crust. Bake at 350 degrees F for 30 to 35 minutes, or until a knife inserted 1 inch from the edge comes out clean. Cool for 1 hour.

Topping
3/4 cup sour cream
1/4 cup confectioners sugar

Mix the sour cream and confectioners sugar. Spread the mixture over the top of the cooled cheesecake. Chill or freeze until ready to eat.

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