8:52 AM 7/28/98

Subj:	July 27 All-Dessert Chat
Date:	98-07-28 02:54:42 EDT
From:	CCChefBrat
BCC:	Wivgary

Hi everyone, I want to thank you all for stopping on in our little chat & creating such a fun hour for everyone ;-). I hope you all had as much fun as we did last night. We had alot of our regular members showing all of the new comers why we enjoy the kitchen, & we were all finding out some great new's for a few of our kitchen members. First, I would like to send out a Congratulation to Mahsue who just found out she got her long awaited full-time spot for her job ;-). Next, a Congratulation to Kim who not only helps out as our gratious Co-host for the chat, but also got the new's that she has gotten a great job also ;-). We topped the evening off with alot of great sweet & yummy dessert's for everyone to enjoy ;-). We even added afew Equal recipes for those that like to lower that sugar content. I am sure you will all find out how sweet these treats truly are ;-). Next Monday we will be having our Kitchen mixer, & I hope you all will get a chance to show why the kitchen is such a fun place to enjoy food & chat. It will be at 11 pm EST, & I hope you will all join us again for another hour of fun in the kitchen.
                                   Thanx,
                                             CCChefBrat & CCChefKim


	CHOCOLATE CHIP CHEESECAKE
2 C. FINELY CRUSHED CREME-FILLED CHOCOLATE SANDWICH COOKIES (ABOUT 24)
1/4 C. CRISCO SHORTENING, MELTED
3 (8 OZ.) PKGS. CREAM CHEESE, SOFTENED
2 TSP. VANILLA
1 C. MINI CHOCOLATE CHIPS, DIVIDED
1 (14 OZ.) SWEETENED CONDENSED MILK
3 EGGS
1 TSP. FLOUR

   COMBINE CRUMBS AND SHORTENING; PRESS FIRMLY ON BOTTOM OF 9" SPRINGFORM PAN.  IN LARGE BOWL, BEAT CHEESE UNTIL FLUFFY.  GRADUALLY BEAT IN MILK UNTIL SMOOTH.  BEAT IN EGGS AND VANILLA.  TOSS 1/2 C. CHIPS WITH FLOUR TO COAT, STIR INTO CHEESE MIXTURE.  POUR INTO PAN.  SPRINKLE WITH REMAINING CHIPS OVER TOP.  BAKE AT 350 DEGREES FOR 55 MINUTES OR UNTIL CENTER IS SET.  COOL.  CHILL.  REFRIGERATE LEFTOVERS.



	CREAMY RASPBERRY CHEESECAKE
2 LBS. CREAM CHEESE, SOFTENED
1 TBSP. FLOUR
1/2 TSP. VANILLA
1 1/2 TSP. FINELY GRATED ORANGE RIND
1 3/4 C. SUGAR
4 EGGS
2 TBSP. GRAND MARNIER
1 C. RASPBERRIES

TOPPING:
3 1/2 TBSP. SUGAR
1 C. SOUR CREAM
1 TSP. VANILLA
   BEAT CREAM CHEESE TILL LIGHT, SCRAPING BOWL OFTEN.  ADD SUGAR SLOWLY.  ADD FLOUR WITH MIXER RUNNING.  ADD EGGS ON AT A TIME, THEN ADD VANILLA AND GRAND MARNIER.
   REMOVE MIXER AND ADD ORANGE RIND, GENTLY FOLD IN RASPBERRIES.  COAT INSIDE OF LIGHTLY BUTTERED 10" SPRINGFORM PAN WITH FINELY GROUND ALMONDS.  POUR BATTER INTO PAN; SET PAN ON SHEET OF TIN FOIL.  PULL FOIL UP AROUND AND ABOVE SIDES OF PAN AND FOLD INTO COLLAR.  SET IN PAN WITH 1/2" BOILING WATER.  BAKE AT 325 DEGREES FOR 1 HOUR 15 MINUTES TO 1 HOUR 30 MINUTES UNTIL SET.
   REMOVE FOIL COLLAR, LET REST 10 MINUTES.  MIX TOPPING INGREDIENTS. POUR OVER CAKE, RETURN TO OVEN FOR 10 MINUTES.  COOL.  CHILL 3 HOURS OR OVERNIGHT.  GARNISH SIDES WITH THINLY SLICED ALMONDS AND RASPBERRY SET IN WHIPPED CREAM ROSETTE.  CUT WITH DRY HOT KNIFE.



GINGER COOKIES
1 CUP MOLASSES
1 CUP SUGAR
1 CUP BUTTER OR MARGARINE
2 EGGS
2 TSP. GINGER
2 TSP. CINNAMON
2 TBSP. VINEGAR
2 TSP. SODA
1/2 TSP. SALT
5 CUPS FLOUR
CREAM THE SHORTENING WITH SUGAR USING 2 KNIVES. ADD EGGS, MOLASSES, & VINEGAR, BEAT WELL. SIFT THE DRY INGREDIENTS TOGETHER, STIR INTO THE EGG MIXTURE. CHILL FOR ABOUT 2 HOURS OR MORE. ROLL THIN ON A LIGHTLY FLOURED SURFACE. SPRINKLE WITH SUGAR, CUT & BAKE IN A 375' FOR ABOUT 8 MIN. OR UNTIL DONE. REMOVE FROM COOKIE SHEET IMMEDIATELY.
<<<<<<<<<<<<<<<<<<<<BREAK>>>>>>>>>>>>>>>>>>>


PEACH SHORTCAKE
2 CUPS ALL-PURPOSE FLOUR
2 TBSP. SUGAR
3 TSP. BAKING POWDER
1/2 TSP. SALT
1/2 CUP BUTTER OR MARGARINE
2/3 CUP HALF & HALF
1 EGG
4 PEACHES
3 TBSP. SUGAR
BUTTER OR MARGARINE SOFTENED
1 CUP WHIPPED CREAM, WHIPPED
PREHEAT OVEN TO 450' GREASE A 8x 11/2 INCH ROUND CAKE PAN. IN A BOWL, COMBINE THE FLOUR, 2 TBSP. SUGAR, BAKING POWDER, & SALT. WITH A PASTRY BLENDER OR 2 KNIVES, CUT IN 1/2 CUP BUTTER UNTIL THE MIXTURE RESEMBLES COARSE CRUMBS. IN ANOTHER BOWL, BEAT TOGETHER THE HALF & HALF, & THE EGG. ADD TO THE FLOUR MIXTURE & STIR JUST UNTIL MOISTENED. SPREAD EVENLY IN THE PAN. BAKE FOR 15-18 MIN. OR UNTIL GOLDEN BROWN. REMOVE FROM THE PAN TO A WIRE RACK; COOL FOR 5 MIN. WITH A SHARP KNIFE, CAREFULLY SLICE THE SHORTCAKE HORIZONTALLY INTO 2 LAYERS. LIFT OFF CAREFULLY. REMOVE THE SKINS FROM THE PEACHES; DICE (YOU SHOULD HAVE ABOUT 4 CUPS) SWEETEN WITH SUGAR. SPREAD SOFTENED BUTTER OVER THE BOTTOM LAYER OF THE SHORTCAKE. SPOON ON HALF OF THE PEACHES & WHIPPED CREAM. REPEAT WITH THE REMAINING SHORTCAKE, PEACHES, & WHIPPED CREAM. SERVE WHILE THE CAKE IS STILL WARM.
SERVES 6


I want to thank L61howell for sending me this recipe which has been a tradition held for about 100 years. I hope that you all will enjoy it as much as I will having lasted the test of time. It may be 1 that you all will be adding to your dessert menu.

ARABY SPICE CAKE
3/4 CUP SHORTENING
2 CUPS FLOUR
1 TSP. SALT
3/4 TSP. BAKING SODA
3/4 TSP. BAKING POWDER
3/4 TSP. NUTMEG
3/4 TSP. CINNAMON
1 TBSP. COCOA
3 EGGS SEPARATED
3/4 CUP SOUR CREAM OR SOUR MILK
1 CUP CHOPPED NUTS
1 TSP. VANILLA
SEPARATE EGGS, HAVE SOUR MILK STANDING TILL WARM. CREAM THE SUGAR & SHORTENING. SIFT THE DRY INGREDIENTS AGAIN. ADD ALTERNATELY WITH MILK. ADD THE EGG YOLKS, NUTS, & VANILLA. BEAT THE EGG WHITES UNTIL FIRM. FOLD INTO THE MIXTURE. BAKE FOR 30-40 MIN. AT 375' FROST WITH CREAM CHEESE FROSTING.
(CREAM CHEESE FROSTING)
1 PKG. CREAM CHEESE
1 TSP. VANILLA
1 BOX POWDERED SUGAR
MILK OR CREAM
IN A BOWL MIX TOGETHER CREAM CHEESE, VANILLA, & POWDERED SUGAR. ADD MILK TILL SMOOTH CONSISTENCY.



This Pie was sent to me from L61howell & I want to take the time to thank her for all of these great & yummy recipes for all of the Kitchen members to enjoy.

CHOCOLATE TRUFFLE PIE WITH RASPBERRY SAUCE & FRESH RASPBERRIES
(CRUST)
11/4 CUPS GRAHAM CRACKER CRUMBS
1/4 CUP GRNULATED SUGAR
1 TBSP. UNSWEETENED COCOA
1/2 STICK UNSALTED BUTTER AT ROOM TEMPERATURE
(FILLING)
4 OZ. SEMI-SWEET CHOCOLATE
2 TBSP. MILK
8 OZ. CREAM CHEESE AT ROOM TEMPERATURE
3 TBSP. GRANULATED SUGAR
13/4 CUPS WHILLED CREAM
1/3 GRAND MARNIER LIQUEUR
(RASPBERRY SAUCE)
2 CUPS FRESH RASPBERRIES OR 2 10 OZ. PKG.S FROZEN SWEETENED RASPBERRIES THAWED
1/2 CUP GRANULATED SUGAR (FOR FRESH BERRIES ONLY)
1/4 CUP GRAND MARNIER LIQUEUR
1/2 CUP WHIPPED CREAM, WHIPPED
1 TBSP. SHAVED SEMISWEET CHOCOLATE
1/2 CUP FRESH RASPBERRIES FOR GARNISH
PREHEAT OVEN TO 375' TO PREPARE THE CRUST. MIX TOGETHER THE GRAHAM CRACKER CRUMBS, SUGAR, & COCOA IN A BOWL. WITH A FORK, BLEND IN THE BUTTER UNTIL THE MIXTURE HAS A CRUMBLY CONSISTENCY. USING THE BACK OF A LARGS SPOON, PRESS THE CRUMB MIXTURE FIRMLY IN THE SIDES OF A 9 INCH PIE PLATE TO FORM A CRUST. BAKE CRUST IN THE OVEN FOR 8 MIN. REMOVE & LET COOL. TO PREPARE THE FILLING, MELT THE CHOCOLATE WITH MILK OVER LOW HEAT IN A SMALL SAUCEPAN, STIRRING CONSTANTLY. LET COOL IN A LARGS BOWL, BEAT THE CREAM CHEESE & SUGAR TOGETHER. ADD THE GRAND MARNIER & MELTED CHOCOLATE MIXTURE; BLEND. DO NOT OVERMIX. WHIP THE CREAM CHEESE IN A SMALL BOWL & FOLD INTO THE CHOCOLATE MIXTURE. POUR THE MIXTURE INTO THE COOLED CRUST & SPREAD EVENLY. COVER WITH PLASTIC WRAP & REFRIGERATE OVERNIGHT. THE NEXT DAY, PREPARE THE RASPBERRY SAUCE. USING A FOOD PROCESSOR FITTED WITH A STEEL BLADE, PUREE THE FRESH BERRIES OF THAWED FROZEN BERRIES. STRAIN OUT THE SEEDS. IF YOU ARE USING FRESH BERRIES, ADD THE SUGAR & PULSE TO DISSOLVE THE SUGAR. ADD THE GRAND MARNIER & MIX UNTIL THE SAUCE IF BLENDED. TOP THE PIE WITH WHIPPED CREAM, SHAVED CHOCOLATE & FRESH BERRIES. SERVE WITH THE RASPBERRY SAUCE.
SERVES 6-8


I would like to thank L61howell for this another great looking & sugar free recipe. Just showing how we can all enjoy a yummy dessert ;-).

CHECK OUT JEANINE'S RECIPE COMMENTS.
9 IN. PIE CRUST, BRUSHED WITH EGG WHITES, BAKED & COOLED... CHECK OUT THE PIE PAGE BY BRIAN BLACK.
(CREAM RASPBERRY FILLING)
1/4 CUP WHIPPED CREAM
1/4 TSP. VANILLA EXTRACT
1 TBSP. FRUIT SWEET RASPBERRY JAM OR SYRUP, STRAINED OF SEEDS
1/2 PINT FRESH RINSED RASPBERRIES, RESERVING 1 BERRY TO GARNISH EACH SLICE
1 PACKET EQUAL ( NUTRASWEET IS AS SWEET AS 2 TSP. SUGAR)
(CHOCOLATE RASPBERRY MOUSSE)
1/3 CUP FAT FREE OR LIGHT CREAM CHEESE
2/3 CUP PARTIALLY SKIM RICOTTA CHEESE
1/2 CUP FRUIT SWEET RASPBERRY JAM OR SYRUP, STRAINED OF SEEDS
3/4 CUP 1% MILK
1 4 SERVING PKG. INSTANT SUGAR-FREE CHOCOLATE PUDDING
GARNISH WITH FRESH MINT SPRIGS
(CREAMY RASPBERY FILLING)
BEAT THE WHIPPED CREAM. WHEN NEARLY STIFF, ADD THE VANILLA & STRAINED RASPBERRY JAM. RESERVING 1 BERRY FOR EACH SLICE FOR GARNISH, FOLD IN THE 1 CUP REMAINING FRESH RASPBERRIES & 1 PACKET EQUAL. SPREAD RASPBERRY FILLING EVENLY ON THE BOTTOM OF THE BAKED PIE SHELL. 
(CHOCOLATE RASPBERRY MOUSSE)
BLEND THOROUGHLY FOR SEVERAL MIN. IN A FOOD PROCESSOR OR BLENDER. CREAM CHEESE, RICOTTA CHEESE, & 1/2 CUP RASPBERRY JAM. MAKE SURE THE MIXTURE IS SMOOTH WITH NO SEEDS. THEN HAND STIR IN THE MILK. FINALLY, BEAT IN THE CHOCOLATE PUDDIN POWDER, ONLY UNTIL THOROUGHLY MIXED. IMMEDIALETLY POUR THE MOUSSE OVER THE BERRY FILLING, SPREAD THE MOUSSE EVENLY TO THE EDGES OF THE CRUST. REFRIGERATE UNTIL CONGEALED FOR 30-60 MIN. OR CHILL FOR 15-20 MIN. IN THE FREEZER. WHEN READY TO SERVE, GARNISH EACH SLICE WITH A RASPBERRY & A MINT SPRIG. BEST SERVED THE SAME DAY MADE.


I want to thank L61howell for this great cheesecake recipe. I hope it will be enjoyed by all of the other kitchen members ;-).
                              
NEW YORK CHEESECAKE (DIABETIC VERSION) FROM EQUAL
11/4 CUPS VANILLA WAFER CRUMBS
4 TBSP. MELTED MARGARINE
1 TSP. EQUAL MEASURE, OR 3 PACKETS EQUAL
2 PKG.S (8 OZ.) REDUCED FAT CREAM CHEESE SOFTENED
1 PKG. (8 OZ.) FAT FREE CREAM CHEESE SOFTENED
51/2 TSP. EQUAL MEASURE OR 18 PACKETS EQUAL
2 EGGS
2 EGG WHITES
2 TBSP. CORNSTARCH
1 CUP REDUCED FAT SOUR CREAM
1 TSP. VANILLA
1 PINT STRAWBERRIES SLICED (OPTIONAL)
STRAWBERRY SAUCE
MIX WAFER CRUMBS, MARGARINE, & 1 TSP. EQUAL IN THE BOTTOM OF A 9 INCH SPRINGFORM PAN. RESERVE 1 TBSP. OF THE CRUMB MIXTURE. PAT THE REMAINING ON THE BOTTOM & SIDES OF THE PAN. BAKE IN A 350' OVEN TILL LIGHTLY BROWNED. COOL ON A WIRE RACK. MEANWHILE, BEAT THE CREAM CHEESE & 51/2 TSP. EQUAL IN A LARGE BOWL UNTIL FLUFFY; BEAT IN THE EGGS, EGG WHITES, & THE CORNSTARCH. MIX IN THE SOUR CREAM & VANILLA UNTIL WELL BLENDED. POUR INTO THE CRUST IN THE PAN. PLACE THE CHEESECAKE IN A ROASTING PAN ON A OVEN RACK; ADD 1 INCH OF HOT WATER TO THE ROASTING PAN. BAKE IN A PREHEATED OVEN AT 300' JUST UNTIL SET IN THE CENTER, ABOUT 45-60 MIN. REMOVE THE CHEESECAKE FROM THE ROASTING PAN, SPRINKLE WITH THE RESERVED CRUMBS & RETURN TO THE OVEN. TURN THE OVEN OFF & LET THE CHEESECAKE COOL IN THE OVEN WITH THE DOOR AJAR FOR 3 HOURS. CHILL FOR 8 HOURS TO OVERNIGHT. REMOVE THE SIDES OF THE SPRINGFORM PAN; PLACE CHEESECAKE ON A SERVING PLATE. SERVE WITH SLICED STRAWBERRIES & STRAWBERRY SAUCE.
(STRAWBERRY SAUCE)
16 OZ. FROZEN UNSWEETENED STRAWBERRIES THAWED
1 TBSP. LEMON JUICE
13/4 TSP. EQUAL MEASURE OR 6 PACKETS EQUAL
PROCESS THE STRAWBERRIES IN A BLENDER UNTIL SMOOTH. STIR IN THE LEMON JUICE & EQUAL. CHILL UNTIL TIME TO SERVE.