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Baked Goods |
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| Recipe | Rating |
| White Chocolate Cheesecake With White Chocolate Frosting
over hot water (but not hotter than 160 degrees) on low heat. The water must not touch the bottom of the double boiler insert. Remove the double boiler from heat and stir until the chocolate begins to melt. Return to heat if the water cools, but be careful not to let it get too hot. Stir 10 minutes or until smooth. (The chocolate may be melted in a microwave oven if stirred every 15 seconds.) Remove before completely melted and stir. The chocolate will continue melting using residual heat. Allow to cool. In a mixing bowl, beat cream cheese (preferably with a flat beater) until smooth and creamy. Gradually beat in the cooled chocolate until smooth. Beat in the butter and lemon juice. Before frosting the cake, allow frosting to reach room temperature and beat again to ensure smoothness Recipe by: Janet Morrissey |
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| White Chocolate Cheesecake with Triple Raspberry
pan. Cool completely. Cover and chill for at least 4 hours. Cut into wedges and drizzle some of the sauce over each serving. Triple Raspberry Sauce: In a saucepan, melt the raspberry preserves over low heat. Add the raspberries. Heat gently just until the sauce simmers. Cool. Stir in the liqueur, if you like. Cover and chill until serving time. Makes 1 2/3 cups. Note: This cheesecake puffs during baking and then settles as it cools. Recipe From: Midwest Living, December 1995, The Mandolin Inn in Dubuque, Iowa. Penny Halsey (ATBN65B). Recipe by: |
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| White Chocolate Cheesecake with Orange Ginger Crumble
melted chocolate and incorporate thoroughly. Mix the double cream and cheese together and whisk. Very quickly, fold and mix the chocolate into the cheese and cream and pour immediately on to the crushed biscuit base. Leave to set in the refrigerator for at least 2 hours. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ ----- ---------- |
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| White Chocolate Cheesecake with Hazelnut Crust
into crust, covering completely. Bake cake until edges are set and center moves only slightly when pan is shaken, about 1 hour 20 minutes. Cool completely in pan on rack. Cover and refrigerate at least 24 hours. (Can be prepared 2 days ahead.) Run small sharp knife around pan sides to loosen. Release pan sides. Transfer cheesecake to platter. Cut into wedges and serve. Serves 10. Bon Appetit March 1992 ----- ---------- |
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| White Chocolate Cheesecake with Cranberry Swirl
atop filling by 2 tablespoons, spacing evenly. use small sharp knife to swirl cranberries into filling. Carefully pour remaining filling over. Drop remaining cranberries and swirl again. Bake cake until edges are pulled from sides and golden, about 40 minutes. Center will not be set. Cool on rack. Chill overnight. CAN BE PREPARED 3 DAYS AHEAD. TO SERVE: Run small sharp knife around sides of pan to loosen cheesecake. Remove pan sides. Press white chocolate curls around edges, if desired. Recipe by: Bon Appetit Posted to MM-Recipes Digest by "Alan C. Schoen" |
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| White Chocolate Cheesecake
cheesecake mixture, spoon over crumb crust. Swirl Nestle Dark Melts through cheesecake mixture, refrigerate until firm. Recipe by: Super Food Ideas (Aussie Magazine) ----- ---------- |
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| White Chocolate Cheesecake
until dissolved. Beat cream cheese and sour cream, add white chocolate, gelatin, whipping cream and vanilla. Beat until smooth. Pour into crust lined pan, cover and refrigerate 3 hours until firm. Recipe by: Pillsbury Posted to CHILE-HEADS DIGEST V3 #, ----- ---------- |
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| White Chocolate Cheesecake
longer wet. The cake will still appear wobbly. Remove the cake to a wire rack and cool in the pan for 1 hour. Unlock the springform pan and lift the cake out, but leave it on the bottom part of the springform. Cool to room temperature, then chill in the refrigerator for at least 4 hours before serving. Per serving: 4863 Calories (kcal); 377g Total Fat; (67% calories from fat); 82g Protein; 325g Carbohydrate; 1697mg Cholesterol; 2298mg Sodium Food Exchanges: 0 Grain(Starch); 10 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 69 1/2 Fat; 20 Other Carbohydrates ----- ---------- |
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| White Chocolate Cake
hour 20 minutes or until a skewer poked into the middle of the cake, comes out clean. Leave the cake to cool for 10 minutes, pour over the remaining wine. To make the topping, put the nuts into a heavy based frying pan, dry fry for a few minutes until golden, transfer to a plate. Put the apricot jam, ginger and ginger syrup into the pan, heat gently and simmer for a couple of minutes. Add the fruit and nuts and mix everything together. Spoon onto the top of the cake and drizzle over the white chocolate. ----- ---------- |
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| White Chocolate And Raspberry Cheesecake
temperature. Using fingertips, press down gently on edges of cheesecake to flatten slightly. For topping: Whisk sour cream, sugar and vanilla in bowl. Spoon over cake, spreading to edge of pan. Bake 5 minutes. Transfer cake in pan to rack. Run small knife around sides of cake. Cool completely. Chill cake overnight. Fold down foil along sides of pan. Lift cake pan off cheesecake. Transfer cheesecake to platter, discarding foil. Cover cake with berries. Bring jam to simmer in small saucepan, stirring often. Gently brush jam over berries. (Can be prepared 3 hours ahead; chill.) Serves 8. Bon Appetit February 1994 ----- ---------- |
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| White Choc Cheesecake With White Choc Buttercream Frosting
over hot water (but not hotter than 160 degrees) on low heat. The water must not touch the bottom of the double boiler insert. Remove the double boiler from heat and stir until the chocolate begins to melt. Return to heat if the water cools, but be careful not to let it get too hot. Stir 10 minutes or until smooth. (The chocolate may be melted in a microwave oven if stirred every 15 seconds.) Remove before completely melted and stir. The chocolate will continue melting using residual heat. Allow to cool. In a mixing bowl, beat cream cheese (preferably with a flat beater) until smooth and creamy. Gradually beat in the cooled chocolate until smooth. Beat in the butter and lemon juice. Before frosting the cake, allow frosting to reach room temperature and beat again to ensure smoothness Recipe by: Janet Morrissey |
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| White Chip Razzle Dazzle Cookies (Chuck Thomas)
minutes or until cookies are slightly brown on top. Let cool completely. Then spread 1 teaspoon Raspberry Dazzle on each cookie. Yield: 2-1/2 dozen cookies ----- ---------- |
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| White Bread Using Rice Flour
Variation: Nut 'N Honey Bread: Stir in 1/2 C chopped pecans and 1 Tbsp sesame seeds to dough with last addition of flour. Makes 1 loaf Recipe by: USA Rice Federation Posted to EAT-LF Digest by Reggie Dwork |
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| Whisky And Drambuie Cake
hours. Cover the cake with a double thickness sheet of greaseproof paper and bake for a further 1 hour 45 minutes, or until the centre feels springy to the touch. Allow to cool for 45 minutes in the tin then turn out onto a cooling rack to cool completely. When cold, wrap in a double thickness of greaseproof paper and foil and store in an air tight container. The cake is best kept for 1 month before cutting or adding the topping. For the topping, melt together the jam and whisky or brandy. Brush lightly over the top of the cake. Arrange the nuts on top and brush with the remaining jam. Store in an air-tight container until required. ----- ---------- |
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| Whiskey Fudge Cake
immediately onto the foil-covered cardboard round and run a sharp knife around the sides of the cake, loosening the cake from the ring. Do not remove the ring from the cake. Let cool completely on a rack. Then carefully lift off the ring. Presentation: Dust the cake with sifted powdered sugar and serve with Creme Fraiche Ice Cream or whipped cream. To prepare ahead: Through step 7. *Rings can be purchased at Avery's in Los Angeles or at Bridge Kitchenware in New York (Wolfgang Puck's book contains a list of resources). NOTES : from Adventures in the Kitchen by Wolfgang Puck, Random House, 1991. Makes one 8-inch cake Recipe by: Good Morning America ----- ---------- |
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| Whipped Creme Fraiche
Posted to MM-Recipes Digest V4 #11 by jayne@idt.net on Apr 22, 1999 ----- ---------- |
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| Whipped Cream-Cocoa Angel Food Birthday Cake
Whip remaining 2 cups cream until stiff, sweetening with remaining sugar as above. Frost entire cake. Decorate with nonpareils. Refrigerate, uncovered, until ready to serve. Yield: 10 servings. Recipe Source: St. Louis Post-Dispatch - 11-30-1998 By Robin Benzle Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net ----- ---------- |
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| Whipped Cream Cakes with Peaches And Raspberries
minutes, or until they are golden. (The batter will flow over the rims slightly.) Let the cakes cool in the tins on a rack for 10 minutes and turn them out onto the rack, leaving them upside down. Dust the cakes with the confectioners' sugar and serve them with the peaches and the raspberries. Makes 6 cakes, serving 2. Gourmet July 1990 ----- ---------- |
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| Whipped Cream Cake with Lemon Curd And Berries
and 1 cup whipped cream frosting. Top with third cake layer. Spoon 3 tablespoons thawed berry juices over. Spread 1/3 cup curd over top of cake (reserve any remaining curd for another use). Spread 2 1/2 cups whipped cream over top and sides of cake. Spoon remaining whipped cream into pastry bag fitted with medium star tip. Pipe cream in vertical columns around sides of cake from top edge to bottom. Pipe rosettes of cream around top edge of cake. Arrange 8 fanned strawberries around edge of cake. Fill center with blueberries. Refrigerate at least 3 and up to 6 hours before serving. A classic Swedish dessert. To create the decorative strawberry fans, make several lengthwise cuts in each berry, starting just below stem and extending through tip. Also serve butter cookies and fresh fruit. Serves: 10 SERVINGS Source: Bon Appetit, June 92 Posted to MM-Recipes Digest by jarin@odyssee.net (JL) on Sep 3, 1999 ----- ---------- |
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| Welsh Tea Cakes
and brown, turning occasionally, about 12 minutes. Transfer to rack. Repeat with remaining cakes. Serve warm or at room temperature. Makes about 17. Bon Appetit March 1994 ----- ---------- |
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| Welsh Bake Stones (Welsh Cakes)
underside. Turn over and cook the other side until done. Allow to cool (if they get the chance), and store in an airtight tin. Eat as they are, or open and spread with butter while warm. Please note, it's natural for the cooking process to make them rise slightly and they will seem to dry out at the edges. Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day |
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| Wellesley Fudge Cupcakes
In a metal bowl set over a pan of barely simmering water melt the chocolate with the butter, stirring, until the mixture is smooth and remove the bowl from the heat. Stir in the confectioners' sugar, 2 teaspoons of the milk, and the vanilla and blend the frosting well (the frosting will thicken as it stands). When the cupcakes are cool, thin the frosting to the desired consistency with the additional milk, stirring in the milk drop by drop. Spread each cupcake with some of the frosting. Makes 6 cupcakes. Gourmet April 1993 ----- ---------- |
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| Welcome Home Chocolate Bars
Yield: 24 bars Typed in MMFormat by cjhartlin@msn.com Source: Southern Living Magazine Posted to MM-Recipes Digest by "Cindy Hartlin" |
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| Weight Watchers Pumpkin Muffins
ingredients together very well. Spray a muffin pan with cooking spray and divide the mixture evenly to make 12 muffins. Bake at 350 for approximately 15 minutes or until a toothpick inserted into the center of a muffin comes out dry. Posted to JEWISH-FOOD digest by "Bloomenstein, Barbara" |
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| Wedding Cookies
minutes. While still hot, roll in powdered sugar. Cool. Roll in powdered sugar again. Yield: 3 dozen. ----- ---------- |
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| Watergate Cake
Beat the frosting ingredients till stiff. Frost the cake after it has cooled. Typos by Mickey Forster Starcademy@aol.com Posted to MM-Recipes Digest V4 #10 by Starcademy@aol.com on Mar 15, 1999 ----- ---------- |
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| Watergate Cake
coconut, chopped nuts and cherries. Refrigerate leftovers. Can use 7-up instead of ginger ale. Posted to MM-Recipes Digest V4 #2 by Beynong@AOL.COM on Jan 3, 1999 ----- ---------- |
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| Warm, Soft Chocolate Cake
5. Invert each mold onto a plate and let sit for about 10 seconds. Unmold by lifting one corner of the mold; the cake will fall out onto the plate. Serve immediately. NOTES : From Jean-George Vongerichten Recipe by: Good Morning America ----- ---------- |
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| Warm Valhrona Chocolate Cakes
while warm; if sauce should cool, reheat over simmering water or in a microwave oven on low heat, taking care not to overheat or it will separate. 4. Just before serving, place the cakes in preheated oven and bake for 8 minutes until set around the edges - center of cakes should be runny. Turn out of molds immediately onto serving plates. Top with chocolate sauce and serve warm with ice cream. By Diana von Welanetz Wentworth from Chicken Soup for the Soul Cookbook Copyright 1996 by Jack Canfield, Mark Victor Hansen & Diana von Welanetz Wentworth Posted to MM-Recipes Digest by Best Image |
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| Warm Shortcake with Winter Fruit Compote
In a large saucepan, combine the port and cranberries and simmer for 7 minutes, or until the cranberries are all popped open. In a blender, puree half of this mixture. Add the persimmons, pear, sugar, apple juice, and all the seasonings to the cranberries in the pan. Mix well and simmer for 15 - 20 minutes,until the fruit is al dente. Add the pureed cranberries. Keep warm. Warm the cake just before serving. Spoon an eight of the compote on top of each shortcake. Per serving: 321 Calories; 1g Fat (2% calories from fat); 3g Protein; 71g Carbohydrate; 0mg Cholesterol; 119mg Sodium Food Exchanges: 1 1/2 Starch/Bread; 1 Fruit; 2 Other Carbohydrates Recipe by: The Millennium Cookbook Posted to EAT-LF Digest by "Ellen C." |
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