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------------------------------------CAKE------------------------------------ 4 oz Butter, at room temperature

4 oz Granulated sugar

2 Eggs

4 oz Self-raising flour

2 T Coffee essence**

-----------------------------IRISH COFFEE SYRUP----------------------------- 150 ml Strong black coffee

4 oz Sugar (for coffee syrup)

4 T Irish whiskey

-----------------------------------ICING----------------------------------- 150 ml Heavy whipping cream

Confectioners'sugar to taste 1 T Whiskey, or to taste

Chopped nuts* *Or grated chocolate. **This is a concentrated, liquid coffee easily found in Ireland, but probably not in the States. I would dissolve 2 T of a good instant coffee (Taster's Choice or something similar) in an equivalent amount of water, and use that. -- Grease and flour an 8-inch cake pan (preferably a springform cheesecake pan). Preheat oven to 350F. Cream the butter and sugar until light and fluffy, then beat in the eggs, adding a little flour and beating well after each addition. Stir in the coffee essence, and mix thoroughly. Turn the mixture into the prepared pan, and bake for 35-40 minutes until springy to the touch. Turn out and cool on a wire rack. . To make the Irish coffee syrup, put the coffee and sugar into a small pan and bring up to the boil, stirring to dissolve the sugar. Then boil for 1 minute. Remove from heat and add the whiskey. . Wash and dry the pan the cake was baked in, and return the cooled cake to it: then pour the hot coffee syrup all over it. Leave in a cool place for several hours, then turn out. Whip the cream until it's thick, sweeten slightly with confectioners' sugar, and add whiskey to taste. Spread the cake with the whipped cream and chill for an hour before sprinkling with chopped nuts or grated chocolate. -----

***CRUST*** 1 1/2 cups crushed low-fat graham wafers

1 tablespoon sugar

1 egg white

***FILLING*** 2/3 cup sugar

1/3 cup all-purpose flour

1 tablespoon cornstarch

1 1/2 cups low-fat 1% cottage cheese

1 package light cream cheese -- (8 ounces)

1 egg

2 egg whites

1 teaspoon vanilla

1/2 cup skim milk

2 tablespoons instant coffee granules

1/3 cup low-fat sour cream

3 egg whites -- at room temperature

4 tablespoons sugar

Preheat oven to 375F.

Combine graham crumbs and sugar in a small bowl. Add egg white and mix well. Press onto bottom of 9-inch springform pan that has been sprayed with non-stick spray. Bake just until edges feel firm and dry, about 8 minutes. Let cool.

Reduce oven temperature to 300F. Combine first amount sugar, flour, and cornstarch in a small bowl. Set aside.

Process cottage cheese in a blender until smooth. Transfer to a large bowl. Add cream cheese, egg, and first amount egg whites. Beat with an electric mixer on high speed until smooth, about 3 minutes.

Gradually add flour mixture and beat until well blended. Add vanilla and beat again.

Mix coffee granules with skim milk until dissolved. Add to cheese mixture along with sour cream. Beat until smooth.

In separate bowl, beat second amount egg whites with a mixer at high speed until soft peaks form. Add second amount sugar, 1 tablespoon at a time, beating at high speed until stiff peaks form. Fold egg white mixture into cheese mixture.

Pour batter into prepared crust. Rake for 1 hour and 10 minutes, or until almost set. Turn oven off. Leave cake in oven for 1 hour. Cool completely. Cover and refrigerate for 8 hours or overnight. Run knife along edges of cake before removing sides of pan.

Makes 12 servings. PER SERVING: 203 calories, 5.4 g fat, 30.9 g carbohydrate, 9.8 g protein, 309 mg sodium, 28 mg cholesterol CALORIES FROM FAT: 23%

Converted by MC_Buster.

1/2 c Butter

1/4 c Sugar

1/2 ts Vanilla

1 Egg, separated

1 c Flour

1/4 ts Salt

1 1/4 c Finely chopped nuts

1/4 c Raspberry jam

to 18 minutes 1. Beat together butter and sugar in a mixer bowl. Add vanilla and

egg yolk. Mix well. 2. Mix flour and salt, add to butter mixture and mix well. Cover;

refrigerate at least 1 hour. 3. Heat oven to 325 degrees. Shape dough into 1-inch balls. Beat egg

white lightly in a small bowl. Put nuts in another small bowl. Dip each ball into egg white, then roll in nuts. Put balls 1 inch apart on ungreased cookie sheet. Press thumb in the center of each to make an indentation. 4. Bake until light golden, 15 to 18 minutes. Cool on wire racks.

Fill indentation with a small amount of raspberry jam. Faye Kuhn, of Earlville, Illinois, recalled growing up in the tough times of the '40s: "Despite the lack of finances, no holiday was ever ignored in our household. Christmas, however, held the highest of honors. . . We all boarded the train and off to the city we would go. We would arrive home loaded with 'Evening in Paris' cologne, mittens, socks, handkerchiefs and coloring books bought at Kresge's and Woolworth's. Mom would then visit the local A & P for turkey, cranberries, sweet potatoes, fresh ground coffee, nuts, apples, oranges and one pound of butter to baste ol' Tom with. However, there was one thing my mother didn't do in those days and that was to bake Christmas cookies, for neither time nor money allowed such a luxury." But when her mother retired, she started baking Christmas cookies, Kuhn recalls. The family wanted her to make the thumbprints, yet no one knew the name or the recipe. "Mother put on her coat, crossed our back yard and knocked on our neighbor's door. She returned somewhat later, victorious, with recipe card in hand." from the Chicago Tribune annual Food Guide Holiday Cookie Contest December 8, 1988 -----

3 c All-purpose flour

1 tb Unsweetened cocoa

3/4 ts Baking soda

1 ts Cinnamon

1 ts Mace

1 ts Nutmeg

1/2 ts Ground ginger

1/2 ts Allspice

1/4 lb Candied pineapple

1/4 lb Citron

1/4 lb Candied orange peel

1/4 lb Pitted dates

1/4 lb Figs

1/4 c Dried or candied cherries

1 lb Chopped pecans

1 c Raisins

1/2 c Dried currants

1 c Unsalted butter, softened

1 1/2 c Sugar

3 Eggs

1 tb Cold, strong coffee

1. Heat oven to 350 degrees. Have ready ungreased or parchment-lined

baking sheet(s). Sift together the flour, cocoa, baking soda and spices. Cut candied fruits, dates and figs into small pieces and toss with a small amount of the flour mixture. Combine in a large bowl with the pecans, raisins and currants. Set aside. 2. Beat butter and sugar in large bowl of electric mixer on high

speed until light, about 2 minutes. Add the eggs, one at a time, mixing well after each addition. Mix in the coffee. Stop the mixer and add the flour mixture. Mix on low speed just until combined. Using a wooden spoon, fold in the fruit and nut mixture to coat all the pieces. 3. Drop batter onto baking sheet in walnut-size mounds leaving about

2 inches between each cookie. Bake until set and tops are lightly

browned, 14 to 16 minutes. Transfer to a wire rack to cool. Store in an airtight container, with a small wedge of apple to keep them soft. The cookies may be glazed or sprinkled with confectioners' sugar, if desired. Third-place winner in the 1995 Chicago Tribune Holiday Cookie Contest: by Phyllis Theodos -----

----------------------------ALMOND SPONGE SHEET---------------------------- 3 ea Egg yolks

1/2 c Sugar, granulated

1 md Orange; grated rind & juice

3/4 c Almonds; blanched & ground

. with 3 Tbsp granulated . sugar 1/4 ts Almond extract

1/2 c Flour, cake

3 ea Egg whites

3 tb Sugar, granulated

Confectioner's sugar; in a . sifter

-------------------------------MERINGUE BASE------------------------------- 3 lg Egg whites

pn Salt 1/4 ts Cream of tartar; scant

1 1/3 c Sugar, granulated

--------------------------------FILLING BASE-------------------------------- 12 oz Semisweet baker's chocolate

. melted with 1/3 cup . strong coffee 1 tb Vanilla extract

3 tb Rum, dark, jamaican

4 tb Butter, unsalted, softened

----------------------------------FILLING---------------------------------- 4 tb Butter, unsalted, softened

---------------------------------DECORATION--------------------------------- 3 tb Unsweetened cocoa; in a tea

. strainer Confectioner's sugar; in a . sifter

-----------------------------SPUN CARAMEL VEIL----------------------------- 1 c Sugar, granualted

3 tb Syrup, corn, white

SPECIAL EQUIPMENT SUGGESTED A jelly-roll pan about 11 by 17 inches; butter, wax paper, and flour for the pan; an electric blender or food processor for the aImonds; a table-model electric mixer for the meringue; a pastry bag with 3/8-inch tube opening and a separate tube with l/8-inch opening, for the mushrooms; a buttered and floured no-stick pas try sheet for the mushrooms; a serving board to hold the log plenty of wax paper; an oiled broom handle suspended between 2 chair backs and newspapers on the floor, for the caramel. ** For the directions, please see part #2 ** -----

Crust: 2 C. graham cracker crumbs

1/4 C. melted butter

1/3 C. powdered sugar

2 Tbsp. flour

Mix well and pat into greased 9" spring form pan (grease bottom of pan only). Place in refrigerator while making filling. Filling: 1 lb. cream cheese 3 eggs 1/2 C. sugar Beat well and pour into pie crust. Bake in 350 oven for 20 minutes ONLY. Remove and cool. Cake may be decorated with any variety of fruits, canned or in season. You can be most innovative with this recipe, using coffee, almonds or pumpkin and spices, etc., as the spirit moves you.

Penny Schenck NFSM70B 1 3/4 cups Chocolate wafer cookies

Crumbled 1/4 cup Butter

1 teaspoon Amaretto

1 pint Vanilla ice cream -- softened

1 pint Coffee ice cream -- softened

2 ounces Semi sweet chocolate -- grated

In a medium bowl, place the cookie crumbs, melted butter and Amaretto. Mix the ingredients together.Press mixture into a buttered pie pan to form a pie shell. Preheat oven to 350 deg. Bake the pie crust for 6-8 min. Let cool and then freeze for 15 min. Spread the vanilla ice cream evenly over the bottom of crust and freeze for 15 min. or until ice cream is firm.Spread the coffee ice cream evenly on top of the vanilla ice cream. Sprinkle chocolate shavings over the top and freeze. Recipe from "Simply Simpatico" by the Junior League of Albuquerque as printed in our local newspaper.

1 1/4 cups chocolate wafer crumbs

1/3 cup butter -- melted

1/2 cup butter -- softened

3/4 cup brown sugar

3 eggs

12 ounces semisweet chocolate chips

2 teaspoons instant coffee

1 teaspoon vanilla extract

1/2 cup flour

1 cup pecans -- coarsely chopped

whipped cream -- sweetened chocolate syrup maraschino cherries with stems mint sprigs

Combine chocolate wafer crumbs and 1/3 cup melted butter; firmly press on bottom and sides of a 9-inch tart pan or pie plate. Bake at 350F for 6 to 8 minutes. Cream 1/2 cup softened butter; gradually add brown sugar with the electric mixer at medium speed until blended. Add the eggs, one at a time, beating after each addition. Stir in the melted chocolate, instant coffee granules, vanilla extract, flour and chopped pecans. Pour into the prepared crust. Bake at 375F for 25 minutes. Remove from oven and cool completely on a rack.

Before serving, pipe sweetened whipped cream on each piece and drizzle with chocolate syrup. Garnish with cherries and/or mint if desired. [ Advertisement letter for "Christmas With SOUTHERN LIVING 1990" ]

3 c All-purpose flour

1 1/2 ts Salt

1 1/2 ts Baking powder

3 Eggs

1 1/2 c Milk

1/2 c Butter; room temp.

1/2 c Oil

2 1/4 c Sugar

1 1/2 tb Poppy seeds

1 1/2 ts Almond extract

1 1/2 ts Butter flavoring

1 1/2 ts Vanilla

-----almond glaze----- 1/2 ts Almond extract

1/2 ts Vanilla

1/4 c Orange juice

3/4 c Sugar

Combine all ingredients and beat with mixer 2 minutes. Pour into 2 large or 5 small greased loaf pans. Bake large loaves for 1 hr. And smaller ones

for about 25 min. Or until brown. Cool 10 min and remove from pans. To make almond glaze, mix ingredients together until sugar dissolves. Spoon glaze generously over tops and sides. Cool completely. Wrap in foil to store or freeze. Original recipe didn't say temp to bake but I use 350 degree oven. This freezes nicely and can easily be stored for when you need a quick dessert or sweet cake with coffee or tea. Enjoy!!!! -----

------------------------------PATTI - VDRJ67A------------------------------

----------------------------------STREUSEL---------------------------------- 1/2 c Brown sugar; packed

1/2 c Almonds; chop, toasted

3/4 ts Cinnamon

1/3 c Old fashioned oats

1 1/2 ts Instant coffee powder -=OR=-

- expresso powder 1/4 c Butter; chilled, cut pieces

------------------------------------CAKE------------------------------------ 3 c Cake flour; sifted

1 tb Baking powder

1 c Whole almonds; toasted

3/4 c Unsalted butter; room temp

1/2 c Almond paste

1 2/3 c Sugar

1/2 ts Almond extract

1 c Milk

6 lg Egg whites; room temp

-----------------------------------GLAZE----------------------------------- 1 c Powdered sugar

1/4 c Whipping cream

1 ts Instant coffee powder

1/3 c Almonds; sliced, toasted

STREUSEL: Mix all but butter in a small bowl. Add butter and rub in with fingertips until well blended. Set aside. CAKE: Preheat oven to 350~. Butter and flour a 12-cup Bundt pan. Mix flour and baking powder in a small bowl. Finely grind almonds in processor. Using electric mixer, beat butter and almond paste in a large bowl until blended. Gradually beat in 1-1/3 cups sugar. Continue beating until fluffy. Beat in extract. Stir in dry ingredients alternately with milk. Mix in ground almonds. Using electric mixer fitted with clean dry beaters, beat egg whites in another large bowl to medium peaks. Gradually add remaining 1/3 cup sugar and beat until stiff but not dry. Fold meringue into batter in 2 additions. Transfer half the batter to prepared Bundt pan. Sprinkle streusel over. Spoon remaining batter over. Bake cake until tested done, about 1 hour. Cool in cake pan on rack for 20 minutes. Turn cake out onto rack and cool completely. (Cake can be made 1 day ahead; cover and let stand at room temperature.) GLAZE: Stir powdered sugar, whipping cream and instant coffee powder in a small bowl until well blended. Drizzle glaze over cake, allowing to run down sides. Sprinkle cake with sliced almonds. =============== Reply 25 of Note 1 ================= Board: FOOD BB Topic: FOOD SOFTWARE Subject: Z MM- NEW FORMATS To: VDRJ67A PATTI ANDERSON Date: 03/07 From: VDRJ67A PATTI ANDERSON Time:

5:10 PM

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