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Garlic Peppercorn Cheesecake 1 egg 6 oz grated Monterrey Jack cheese 1/2 c grated parmesan cheese 8 oz cream cheese 1 tsp carcked black peppercorn 1 jar Garlic Jelly or Red Pepper Jelly Combine egg, monterrey jack cheese, parmesan cheese, cream cheese and pepper together until smooth. Add half of the jelly. Preheat oven to 375. POur mixture into 4 or 6 inch springform pan. Bake for approximately 45 minutes. Cool completely before removing from pan. Top with remaining jelly. Serve with crackers or peppercorn flatbread. Keywords: Hors d'oeuvre, Cheese ( RG1016 )

The Baking Club - Chocolate Butter Cake This recipe makes 2 9-inch cakes. (Adapted from the Cake Bible by Rose Levy Berenbaum) Unsweetened Dutch Processed Cocoa ½ cup + 3 tablespoons, lightly spooned 2.25 oz. 63 g Boiling water 1 liquid cup 8.25 oz 236 g 3 large eggs Scant 5 fluid oz 5.25 oz (without shells) 150 g (without shells) Vanilla 2 ¼ teaspoons 9 g Sifted cake flour 2 ¼ cups + 2 T 8.25 oz 235 g Sugar 1 ½ cups 10.5 oz 300 g Baking powder 1 T 15 g Salt ¾ teaspoon 5 g Unsalted butter, softened 1 cup 8 oz 227 g Preheat the oven to 350 degrees. Whisk together the cocoa and boiling water. Cool. Mix eggs, 1/4 of cocoa mixture, & vanilla. Mix together the dry ingredients. Add butter and remaining cocoa. Beat for 1 1/2 minutes to develop the cakes's structure. Add the egg mixture in 3 batches. Bake for about 25-35 minutes. Keywords: Intermediate, Cake ( RG1008 )

Cheese Cake Serves 12 as Dessert. This is the cheesecake part of the chocolate cheesecake brownies I made. The brownies are truly wonderful and can be found Here. I think this cheesecake stands perfectly well alone and reminds me of the rich New York style cheesecake my sisters mother-in-law used to make. 20 choclate sandwich cookies 5 T butter (salted is ok) 150 g cane sugar 500 g cream cheese or white farmer's cheese (2 packs Philly) 2 eggs + 2 yolks 1 tsp pure vanilla extract Preheat oven to 350F/175C. 1) Puree the cookies in the food processor until they are ground fine. Add half of the sugar (should be about 1/3 cup) and melted butter, mix with a spoon until crumbly, and press into the bottom of a springform pan. 2) Cream the cheese, eggs, remaining sugar, and vanilla in the food processor with the dough paddle until light and fluffy. Pour mixture into the springform and spread to the edges, smoothing the top. Bang on the counter top to remove any bubbles. Bake until the cheese mixture is set. It will turn slightly brown on top. Keywords: Dessert, Easy, Cheese, Food Processor ( RG952 )

Peach Pound Cake This is a great cake and really not very difficult to make. The addition of fresh peaches (as opposed to canned) is the only way to go here. I have also done this with plums and it is pretty tasty as well. Enjoy, Brooks 1 c butter 2 c sugar 4 eggs 1 tsp vanilla 1 tsp almond extract 1-1/2 c cake flour 1-1/2 c all purpose flour 1/2 c whole milk 1 c fresh peaches Cream room temp butter and sugar until very fluffy Add the eggs one at a time, beating well between Add vanilla and almond (w/1/2 tsp lemon extract) Puree 1/4 cup peaches Fold in puree, remaining peaches coarsely chopped, flour and milk (ending with milk) Bake in a greased bundt or tube pan at 325F for about an hour or until a straw comes out clean Make a simple glaze of 1/2 cup water, 1/2 cup sugar, and 1/2 cup finely chopped peaches. Glaze cake while still warm Garnish cake plate with sliced peaches and cake with powdered sugar. Keywords: Cake, Intermediate, Non-Alcoholic Beverage ( RG926 )

Cottage Cheese Pancakes Serves 4 as Main Dish. I'm not fond of the fluffy kind of pancakes which absorb too much syrup. These are very tender and delicate. I use Breakstone 2% or 4% fat small curd cottage cheese. These are also great for Atkins or other low carb diets. By my count, 11 grams carbs per 3-pancake serving, using 1/4 C. batter per pancake. Add additional carbs depending on the topping. 1 c cottage cheese 6 large eggs 6 T flour 6 T melted butter Pinch salt Combine all ingredients in food processor and process until smooth. Bake on griddle or iron skillet over medium or medium high heat until cooked on both sides. I usually serve with Blueberry-Orange Sauce made by cooking fresh or frozen blueberries in orange juice and sweetening to taste Keywords: Breakfast, Brunch ( RG919 )

Apple Almond Cinnamon Cake Very handy for apple glut season. Do read the recipe through before you start, as it is in three distinct parts, like the cake. Thanks to my room-mate Simon's mother, Mrs Lund! Almond Cake Base 4 oz self raising flour 2 oz soft brown sugar pinch salt 3 oz butter (unsalted) 2 oz ground almonds beaten egg few drops lemon juice Apples 1 lb eating apples, peeled cored + sliced 2 oz soft brown sugar Cinammon Topping 2 oz self raising flour 5 oz soft brown sugar 1 tsp cinammon (or more if you love it) 2 oz butter Preheat oven to moderate (170-180C), and butter and base-line a deep cake tin (round or square). Rub together in a mixing bowl the flour, sugar, salt, butter and half the almonds. Bind with the egg (you will probably only need half) and lemon juice. Spread in tin and sprinkle with remaining ground almonds. Pack the sliced apples over the almond mixture and sprinkle with the sugar. Finally mix together the topping ingredients and blob over the apples (you don't have to be perfectionist about this, it spreads out as it cooks). Bake for about an hour. Best warm with thick cream. Keywords: Dessert, Cake, Easy, Fruit ( RG878 )

Low carb fish cakes I have cracked a solution for a low-carb version of fish-cakes with an acceptable texture. Its the inverse to low-fat solutions that use starches instead of fat to give the maouth feel. 500 g White fish, or crab or shrimp meat (raw) 4 Egg whites 250 ml cream 2 Onions peeled and chopped parsley, chopped Soften the onions in a little butter or oil, and let cool. Whizz the fish and the egg in a food processor or blender until smooth and incorporated together. Keep cold. Add the cream and blend until incorporated. Season with quite a lot of white pepper and salt Add the parsley and the onion and blitz briefly to mix. Make into cakes (for example as large quenelles with two tablespoons), and put into a baking pan. Fill the baking pan carefully with boiling water, and put on a gentle heat to poach. The fishcakes will release from the bottom and float when cooked - turn them over to cook the upper side for a minute or two, then take out with a slotted spoon and drain. They will firm up as they cool. You can eat them as they are, or brown off in a frying pan. Keywords: Main Dish, Fish ( RG836 )

Farmer's Apple Cake Serves 8 as Dessert. I found this recipe among my grandmother's things. I think it originated in a Hastings, Nebraska YMCA neighborhood cookbook. She and I have tweaked it enough to feel like it is our own. It is a very filling dessert that would make a wonderful coffee cake, if you were inclined to have it for breakfast. 4 apples, large, granny smith and golden delicious mixed 1/4 c sugar 1 tsp cinnamon, good quality 1/2 c unsalted butter, melted 1 c golden brown sugar, packed 1 tsp salt 2 eggs, large 2-1/4 c flour 1/2 c milk Peel and slice apples; spread evenly in the bottom of a buttered 10" round cake pan or equivalent. Sprinkle 1/4 cup sugar and cinnamon over the top of the apples. In a medium mixer bowl add the remaining ingredients. Beat well, pour batter over apples and smooth. Bake in a 350 oven for 45 minutes. Serve warm with vanilla bean ice cream or real whipped cream. Keywords: Cake, Dessert, Easy, Fruit ( RG830 )

Gary Robins's Tamarind Sauce for Desserts To make tamarind pulp, cover packaged tamarind with hot water; let it sit for a while to soften, then squish it with you hands to separate the pulp from the seeds and stringy bits. Pass it through a strainer, pressing hard to push through the good stuff. This recipe will make about 1 quart, which is an awful lot. But it keeps well in the refrigerator. It is especially good on coconut ice cream, or as part of a mango sundae with ice cream (coconut or vanilla) and diced mango. 10 oz tamarind pulp 1 qt simple syrup lime juice Combine the ingredients in a non-reactive saucepan. Bring to a boil and cook for 3 to 5 minutes. Strain through a fine sieve or china cap. Adjust to taste with lime juice, if necessary. Keywords: Dessert, Easy, Sauce ( RG769 )

Peanut Butter Cake If you want this to be a thin cake, you can make it in a jelly roll pan. Or you can bake it thicker and put it in a 13x9. I usually do the 13x9, but it will do fine in a jelly roll pan to serve more people... Mix the dry ingredients in a large bowl. In a saucepan, bring to boil the butter or margarine, peanut butter and water. when it comes to a boil, turn off the heat and mix well. Pour the hot mixture over the dry ingredients, mix well. Add buttermilk, eggs and vanilla. Mix well and pour into greased pan. Bake at 350 for 10 to 15 minutes for the jelly roll pan, check for doneness after about 25 to 30 minutes in the 13x9 pan. While the cake is still warm, spread with the frosting, as follows... Bring the water, butter or margarine and peanut butter to a boil. Remove from the heat. Add the vanilla, then sift in the powdered sugar. Beat well. Add chopped peanuts if desired, and add a bit of warm water (by the drop or two) if frosting is too stiff to spread. Yummy 2 c flour 2 c sugar 1 tsp baking soda 1/2 teapoon salt 1-1/2 sticks butter or margarine 1/2 c peanut butter 1 c water 1/2 c buttermilk 2 eggs 1 tsp vanilla Frosting Ingredients: 1/2 c peanut butter 1 stick butter or margarine 5 T water 3-1/2 c powdered sugar 1/4 c chopped peanuts Keywords: Dessert ( RG767 )

Warm Chocolate Cake with Molten Center Instead of the typically sweet rasberry sauce, try this blueberry-strawberry sauce. It is a beautiful color, and a great combination of flavors. Serve the cake warm. Ingredients for Sauce: 1 basket of strawberries 1 basket of blueberries 1 cup of water 1/4 cup of sugar 1 star anise 1/2 vanilla bean scrapings In food processor mix strawberries, blueberries, water, well. 2 MINUTES Put in saucepan with sugar, anise, and bean and cook on low. 5 min. or so. Remove star anise and bean. CHOCOLATE CAKE FONDANT: 7 ounces bittersweet chocolate 5 ounces butter 4 ounces granulated sugar 4 whole eggs 1 ounce all purpose flour, sifted In bain marie, over hot water, put butter, chocolate, and sugar. Simmer, not a boil. Rub butter in little individual dishes, then flour lightly. Coffee cups can be used. Make sure there is NO excess flour in cups. Oven temp. is 400 degrees. Put on baking sheet. Mixing: Mix when ingredients start melting. It's o.k. if all the butter is not melted. Take off stove. Add eggs one by one when it's not too hot, and break the egg yolk so it blends well. Add flour little by little so there are no lumps with a sifter spoon. Take cup and tap on table to settle the cake batter. And pour 3/4 of the way. Bake for 8 min. at 400 degrees. Keywords: Easy, Chocolate, Dessert ( RG745 )

Yellow Cake After making at dozens of yellow cakes that were either too dry, too heavy, too moist or not fine crumbed enough, I discovered this recipe. Finally! A yellow cake that borders on perfection. This recipe makes one 9X2 inch round cake. Double it for a full-size layer cake. 2 large eggs, room temperature 1/4 c whole milk, room temperature 1 tsp good vanilla extract 1 c plus 2 T sifted plain cake flour 3/4 c sugar 1 tsp baking powder 1/4 tsp salt 1/2 c unsalted butter, softened, each stick cut into 8 pieces Preheat oven to 350. Butter and flour a 9 inch round pan. Beat the eggs, milk, and vanilla with a in a small bowl; measure out 1/2 cup of this mixture and set aside. Combine the flour, sugar, baking powder, and salt in the bowl of a Kitchenaid with paddle attachment; mix on the lowest speed to blend -- just a quick whir to blend dry ingredients. With the mixer running at the lowest speed, add the butter one piece at a time; mix until the butter and flour begin to clump together and look sandy and pebbly, with pieces about the size of peas. Add reserved 1/2 cup of egg mixture and mix at the lowest speed until incorporated, 5 to 10 seconds. Increase the speed to medium-high and beat until light and fluffy, about 1 minute. Add the remaining egg mixture in a slow steady stream, about 30 seconds. Stop the mixer and scrape the sides and bottom of bowl. Beat on medium-high until thoroughly combined and the batter looks slightly curdled, about 15 seconds. Pour batter into prepared pan and bake for about 20 minutes. ( RG744 )

I was sure that I had started a discussion on what cheese one could find in France to use when making cheesecake, but I can't find it even though I've searched diligently. In any case I got a good answer from Pti. Use Kiri since Philadelphia is difficult to find outside of Paris. I tried that and it worked perfectly. Only problem was that it seemed to take forever to open all of those small packets of Kiri. I've never seen Kiri packed in anything except those small wrapped morsels. Yesterday I tried a new tack. I went to our little Friday market and bought 4, 100 gram blocks of a very young local chevre. These worked perfectly! This was an uncooked cheesecake, lemon in this case, so I added a packet of powdered gelatin to the lemon juice and heated this until it dissolved. A cookie crust was baked, the chevre mixture went in and then it rested in the fridge for several hours. Due to my diet I used Splenda instead of real sugar. The result was great. Our guests loved it. The only thing I would change for next time is that I would add more gelatin. I thought the cheesecake was just a bit softer that I would have liked. We live & learn.

Six decorator's vie over a four weeks in a reality show type cake competition for $50,000. The contestants, click here. I love the basic concept of cake competitions. I love Michelle's work, Mary's work, Bronwen's, James's, Elisa's, Courtney's all of 'em--I cannot pit them against each other. I'm just glad I am neither a judge nor a competitor. That said--Courtney's rocked my world--I loved the color, the big splash, the eclectic bombastic wonderfulness of it. I mean James has won challenges doing Ron ben-esque cakes--why not put that in his life story--it is his life story for crying out loud. I love Elisa's--easiest sculpture? a life size dress form??? Totally rocked plus perfect depiction of her life story. May's--omg--above and beyond and always with the nuclear creativity. Bronwen's also a perfect depiction and brilliant in design and execution. Bronwen had a tough time getting going after the early start--she never would have put that flooring on the wrong side if they hadn't sucker punched the start up. "Psych!!" That network is brilliant at the cluster f--they've got it down to a science. Honestly, as hyped as our beloved Michelle gets it was probably nothing but the grace of God that she did such a classic design. If she had gotten shoved into a freak out sculpture she mighta od'd on misdirected adrenaline. But again the cluster eff of that netowrk when they had Michelle's own cake buddies toss her at the end verbally--such incredible poor taste cannot be fathomed. Sure it's a competition, sure someobody's gonna loose--five somebodies--but dignity is one of that network's most secret ingredients yes?

Hi all, I have quite some leftover cottage cheese in the fridge that I would like to use in a cheesecake. I've browsed through Friberg's cheesecake recipes in the Professional Pastry Chef, but most of them call for ordinary cream cheese. Can I simply replace cottage cheese for cream cheese and leave the rest of the recipe as is, or should I also adjust other ingredients, like sour cream, eggs or milk? Thanks in advance

I'm looking for a recipe for a cake or bar cookie or pastry that I can make on a Friday night, leave at room temp (no room in the fridge or freezer) and then serve on Sunday night. It needs to be relatively simple to make and if it could have rhubarb, that would be awesome (it's for my birthday party, which is themed: Klary's favorites ) I thought about brownies, but, silly as it sounds, I'd rather not do chocolate this time. any ideas appreciated! oh and should serve about 25....

Hi all, Soooo... A few days ago, I had posted a query about buying a flourless chocolate cake for a Passover seder in the NY forums, but I'm now baking it from a recipe given to me by the host. Several issues have arisen from this... Most importantly, I'm going to make the cake tonight, for the seder tomorrow, and it will have to be transported by subway and train to Westchester. I also don't have a cake carrying container, but I do have some time there before the seder starts. Do I: * Leave the cake in the springform pan until we get there tomorrow (Will the cake sort of "overcook" from residual heat if left in the pan? Should I loosen the pan and then close it back for transport? Will the parchment paper stick too much to the cake, or will the cake stick to the pan?) * Go out and buy a cake transportation device * Something I haven't thought of I'm going to give myself an ulcer worrying about this, meanwhile. Any help is appreciated.

Ok, so I was asked this week to take on the task of coming up with a dessert for the Faculty Appreciation Dinner the students here at my college are doing. I need ideas. Me and another student are basically doing the menu. We met yesterday for about thirty minutes to brain storm on the dessert. She wants something light and airy that will finish off the meal. She suggested something with citrus, but she also wants to incorporate some chocolate. Now this dinner is for about 50+ people. There will be youngsters so nothing with alcohol. We are mostly paying for and possibly getting donations for this event, so it has to be inexpensive. Its on April 6th, I only have that day to prep everything according to the event planner. The main course is Pork, she plans on just simply grilling this with salt, pepper, etc.... very simple. My ideas are are either a mini lemon meringue pie cake or gfron1 give me the idea of a simple nepolian with lemon curd which I also like. Possibly a macaroon garnish. Square plate????? She needs my plan by March 30th so I have time. Anyone have any other ideas suggestions? If this was a normal dinner we have an unlimited budget.........but its not. Also, I was thinking of doing a mirror glaze or something exciting, but most of this people are should i say very "old fashioned", so my over the top ideas wouldn't pass. Thanks

My daughter is studying in Dublin this college semester. Looking to surprise her with a 21st birthday cake. Don't want anything elaborate, just something that tastes great and will serve her 10-12 friends. Any suggestions?

The task has been put upon me to find a flourless chocolate cake for a not-very-strict Passover seder next week. It doesn't need to be certified Kosher, just made without flour. I don't even think dairy/non-dairy matters that much (I hear there will be dairy and meat on the same table). I'm looking in the East Village or near Grand Central, because I don't anticipate taking the whole day off next Wednesday; I don't want to have it so out of our way that I can't get my boyfriend to pick it up if it comes to that. I might be traveling directly from work to GC, so perhaps somewhere on the way (I work in the South Bronx) is viable too, if you all think my parameters are a bit narrow. BTW, I have actually found one bakery that sells one - Black Hound Bakery has it on their Passover menu in a couple of sizes - but I'd like to know what my options are. Thanks in advance! (I hope a finished product belongs here and not NY Dining, but mods can move this if necessary.)

Yesterday I had a delicious piece of strawberry pie at a vegetarian restaurant. the crust was made with coconut and finely chopped nuts. The fresh strawberries were crushed and in a solid type filling. It did not taste like gelatin. I made the crust and it seems fine. I am trying to figure out how to attempt the filling. Has anyone prepared such a pie. When you put your fork into it to take a bite, the filling was solid and held together, but all you really could taste was the delicious strawberry flavor...so fresh and natural. I am considering just trying to gently cook the strawberries with some sugar and cornstarch. But I am wondering if I should incorporate some unflavored gelatin in it. any ideas?

My dear brother in law is getting married on Memorial day weekend and I'm to make the cake and fly it there! Being that there are a few non-negotiables (needs to feed 75 people, must fit in a 16" square box) I have no idea what it should look like! The color theme is dark blue, which is not really translatable to tasteful edibles... they are getting married here... not all the guests are Buddhist but I don't want to offend the place, plus I've been given creative carte blanche to do pretty much anything so I'd like something with impact... I've done a search and apparently Buddha doesn't have much to say when it comes to traditions like cake- cutting. Any suggestions welcome.

National Public Radio aired a short piece this morning on how top restaurants are handling recession-weary customers, featuring Portland's own Sam Hayward. Instead of Cod he uses haddock, poached, then folded into a russet potato and egg emulsion. Locally grown beans (The Beanery - Exeter, Maine - are available at Jordan's Farm, Cape Elizabeth) are simmered in caramelized onions. Story - Podcast - Recipes / NPR.org The recipes are quite comprehensive. I am definitely doing this this week.

I want to give my sister an easy to follow cake book that covers parchment, crumb coat, batter, trimming. She primarily wants to do celebration cakes for her family. Cake Bible might be too intimidating for her . . . suggestions please, and thanks!

I've had a request for a Coffee Cake Bake-off. eG has quite a variety of topics about these gems including Anatomy of a Coffee Cake Recipe and Cinnamon Cream Cake. There are not yet a lot of recipes in recipeGullet - one is Karen's Chocolate Chunk Coffee Cake. So what is your favorite coffee cake - do you prefer one with yeast or with baking powder? Don't forget to post your recipes on recipeGullet.