Wednesday, February 14, 2007

Chocolate Raspberry Cheesecake

1 1/2 cup creme - filled cookie crumbs
2 tb margarine, melted
32 oz cream cheese, softened
1 1/4 cup sugar
3 ea large eggs
1 cup sour cream
1 ts vanilla
6 oz semi-sweet chocolate chips
1/4 cup whipping cream

Cookies crumbs should come from 18 cream filled cookies that have been finely crushed.
This 6 ozs of chocolate chips should be melted and cooled slightly.

Combine crumbs and margarine, press onto bottom of 9-inch springform pan.
Combine 24 ozs of cream cheese and sugar, mixing at medium speed on electric
mixer until well blended. Add eggs, one at a time, beating well after each adition.
Blend in sour cream and vanilla, pour over crust. Combine remaining 8 ozs
creamcheese and melted chocolate, mixing at medium speed on electric mixer
until wellblended. Add red raspberry preserves, mix well. Drop rounded measuringtablespoonsfuls of chocolate cream cheese batter over plain cream
cheese batter, donot swirl. Bake at 325 degrees F. 1 hour and 25 minutes.
Loosen cake from rim ofpan, cool before removing rim of pan.
Melted chocolate pieces and whipping creamover low heat stirring
until smooth.Spread over cheescake. Chill. Garnish with additional whipping
cream, whipped,raspberries andfresh mint leaves, if desired.

Chocolate Truffles

1/2 cup unsalted butter
2 1/3 cup confectoiner sugar
1/2 cup cocoa
1/4 cup heavy or whipping cream
1 1/2 teaspoon vanilla

Center: pecan, walnuts, whole almonds or after-dinner mints
Coatings: coconut, crushed nuts, confectioners sugar

Makes about 3 dozen truffles.
Put cream butter in large mixer bowl.
Combine 2 1/3 cup confectioner sugar and the cocoa,
add alternately with cream and vanilla to butter.
Blend well. Chill until firm. Shape small amount of mixture around desired center,
roll into 1 inch balls. Drop into desired coating and turn until well covered.
Chill until firm.

Almond Biscuits

2 1/2 cups all-purpose flour
2 tsp baking powder
1/2 cup margarine or butter
1 cup granulated sugar
1 egg
1 tsp almond essence
blanched almonds for decorationbeat
egg for glazing

Sift the flour, baking powder and salt into a bowl. Cream the margarine (or butter) and sugar together until light, white and fluffy. Beat in the egg and almond essence. Stir in the sifted dry ingredients to make a stiff dough.

Form the mixture into balls about 1 - 1.5 inch diameter and place these on a greased baking tray. Place half an almond (split lengthways) on each ball and press to flatten slightly. Brush with beaten egg.

Bake in a moderate oven (350 deg F / 180 deg C) for 20 minutes or until golden. Cool on a wire rack. This quantity makes about 45 biscuits.