‏إظهار الرسائل ذات التسميات Sweet. إظهار كافة الرسائل
‏إظهار الرسائل ذات التسميات Sweet. إظهار كافة الرسائل

الأحد، 13 مايو 2018

Amaretto Brownies



                            "Amaretto Brownies"                               

Recipe By     :                                             
Serving Size  : 39    Preparation Time :0:00
  Categories    : Desserts                                

                       Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                              2/3    cup  blanched whole almonds -- toasted
                                        1    (8 ounce) package  semisweet baking chocolate
     1/3    cup  butter or margarine
     1 1/4   cups  all-purpose flour
   1     cup  sugar                      
  2   tablespoons  amaretto      
    1    teaspoon  baking powder
     1/2   teaspoon  salt                 
  2    eggs                             
                        Amaretto Frosting -- (recipe follows)        

                        AMARETTO FROSTING                                         
  2    cups  powdered sugar
                                     3   tablespoons  butter or margarine -- softened
  1   tablespoon  amaretto
                             1    tablespoon  milk (1 to 2 tablespoons)

Heat oven to 350º. Grease rectangular pan, 13 × 9 × 2 inches. Place 1/3
cup of the almonds in food processor. Cover and process, using quick
on-and-off motions, until almonds are ground; set aside. Chop remaining
1/3 cup almonds; reserve. 

Melt chocolate and butter in 3-quart saucepan over low heat, stirring
frequently; remove from heat. Stir in ground almonds and remaining
ingredients except Amaretto Frosting. Spread in pan. 

Bake 22 to 27 minutes or until toothpick inserted in center comes out
clean. Cool completely. Prepare Amaretto Frosting. Spread on brownies.
Sprinkle with reserved chopped almonds. Cut into about 3 × 1-inch bars. 

AMARETTO FROSTING:

Mix all ingredients until smooth.

الجمعة، 29 ديسمبر 2017

Marble Cheesecake


 "Marble Cheesecake"

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : Cakes   Desserts                


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------

  2    cups  Thick Yogurt -- (recipe follows)
  4    chocolate wafers -- crushed (1/4 cup)
                                             1   (8 ounce) package  reduced-fat cream cheese (Neufchâtel) -- softened
     2/3     cup  sugar                                                 
     1/4      cup  skim milk                                           
  2   tablespoons  all-purpose flour                       
  2   teaspoons  vanilla                                         
  3    egg whites                                                    
  1   tablespoon  cocoa                                         
  1    teaspoon  chocolate extract                          
     3/4     cup  raspberry preserves -- if desired           
                        
                        THICK YOGURT                    
  4       cups  plain nonfat yogurt (without gelatin)

Prepare Thick Yogurt. Heat oven to 300º. Spray springform pan, 9 × 3
inches, with nonstick cooking spray. Sprinkle chocolate wafer crumbs on
bottom of pan. 

Beat Thick Yogurt and cream cheese in medium bowl with electric mixer on
medium speed until smooth. Add sugar, milk, flour, vanilla and egg whites.
Beat on medium speed about 2 minutes or until smooth. Place 1 cup batter
in small bowl. Beat in cocoa and chocolate extract until blended.

Carefully spread vanilla batter over crumbs in pan. Drop chocolate batter
by spoonfuls onto vanilla batter. Swirl through batters with metal
spatula, being careful not to touch bottom, for marbled design. 

Bake 1 hour. Turn off oven; leave cheesecake in oven 30 minutes. Cool 15
minutes. Cover and refrigerate at least 3 hours. Heat preserves in 1-quart
saucepan over medium-low heat, stirring occasionally, until warm. Serve
with cheesecake.

THICK YOGURT:

Line 6-inch strainer with basket-style paper coffee filter or double
thickness of cheesecloth. Place strainer over bowl. Spoon yogurt into
strainer. Cover strainer and bowl and refrigerate at least 12 hours,
draining liquid from bowl occasionally.

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