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Baked Goods / Cookies & Cakes |
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| Recipe | Rating |
| Wine-Soaked Cherries And Pears over Pound Cake
Yields: 2 servings. NOTES : From Martha Hopkins and Randall Lockridge Recipe by: Good Morning America ----- ---------- |
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| Wine Cookies
dough. Cut into squares and after cutting each row of squares, roll thin again. Bake in preheated oven for about 15 minutes. Posted to JEWISH-FOOD digest by Iris Decker |
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| Wine Cake
from pan immediately. Posted to MM-Recipes Digest V4 #2 by Beynong@AOL.COM on Jan 3, 1999 ----- ---------- |
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| Willie's Crabcakes
In a large non-stick skillet over medium heat, heat the oil and saut‚ the crab cakes for 2 to 3 minutes on each side or until golden and hot throughout. Per serving: 1532 Calories (kcal); 121g Total Fat; (69% calories from fat); 56g Protein; 64g Carbohydrate; 383mg Cholesterol; 1953mg Sodium Food Exchanges: 4 Grain(Starch); 6 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 18 Fat; 0 Other Carbohydrates ----- ---------- |
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| Wild Rice Pancakes with Roasted Duck Legs
To serve, place to cakes on each plate then top with the roasted duck legs. If you like you can drizzle with a bit of the pan juices. Serve hot. Per serving: 229 Calories (kcal); 3g Total Fat; (11% calories from fat); 7g Protein; 44g Carbohydrate; 0mg Cholesterol; 602mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates ----- ---------- |
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| Wild Rice Pancakes
1/4 cupfuls onto griddle, flatten slightly and cook 2 to 3 minutes per side, or until golden brown. Transfer to a heatproof platter and keep warm in a 200 degrees F oven while you make remaining pancakes. Yield: about 18 3-inch pancakes Recipe by: TASTE SHOW #TS4675 ----- ---------- |
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| Wild Rice And Mushroom Pancakes
6. Heat a nonstick griddle or skillet over medium heat. Drop batter by heaping tablespoons onto hot pan, and cook until browned and crisp on both sides, flipping once. LACTO/OVO PER 2 PANCAKES: 104 CAL (50% from fat). 4g PROT. 6g FAT, 6g CARB, 275mg SOD, 88mg CHOL. 1g FIBER By "Karen C. Greenlee" |
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| Wild Mushroom Ragout with a Spinach Potato Cake
about 2 to 3 minutes. Flip the cakes over and continue sauteeing until golden-brown. Remove from pan and drain on a paper-lined plate. Season with Emeril’s Essence. Spoon the ragout in the center of the plate. Place the cakes in the center of the ragout. Garnish with chopped parsley, Parmigiano-Reggiano cheese, and long chives. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2291 broadcast 02-05-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-27-1997 Recipe by: Emeril Lagasse ----- ---------- |
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| Whole Wheat Peach Pancakes
Per serving: 804 Calories (kcal); 41g Total Fat; (44% calories from fat); 26g Protein; 90g Carbohydrate; 299mg Cholesterol; 2293mg Sodium Food Exchanges: 3 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 7 1/2 Fat; 2 Other Carbohydrates Recipe by: COOKING LIVE SHOW # CL9366 ----- ---------- |
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| Whole Orange Syrup Cake
Meanwhile, make the syrup. Heat the sugar and juice together stirring all the time to dissolve the sugar. Bring to the boil and cook for 5 minutes. Add the marmalade and stir to dissolve. Spoon or brush the syrup over the cake while still in the tin. Remove the cake from the tin and serve with some clotted cream or rum raisin ice cream. Per serving: 3009 Calories (kcal); 203g Total Fat; (58% calories from fat); 28g Protein; 295g Carbohydrate; 447mg Cholesterol; 1942mg Sodium Food Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 3 Fruit; 39 Fat; 15 Other Carbohydrates ----- ---------- |
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| Whole Orange Passionfruit Syrup Cake
FOR THE SYRUP: Heat the sugar and juice together stirring all the time to dissolve the sugar. Bring to the boil and cook for 5 minutes. Add the jam or marmalade and spoon over cake. Per serving: 3552 Calories (kcal); 287g Total Fat; (69% calories from fat); 86g Protein; 197g Carbohydrate; 1195mg Cholesterol; 2155mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 9 Lean Meat; 0 Vegetable; 3 Fruit; 51 1/2 Fat; 6 1/2 Other Carbohydrates ----- ---------- |
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| White Radish Cakes with Beansprouts
In a wok heat half the oil. Add the radish cake pieces, stirring and turning constantly, fry until they are browned on all sides. Remove from the pan and set aside. Add the rest of the oil and reheat. Add the garlic and fry until golden brown. Break in the egg, stir to mix and cook for a few seconds until the egg starts to set. Add the reserved fried radish cakes and mix. Quickly add both the soy sauce, sugar, pepper, beansprouts and spring onions. Mix quickly and thoroughly. Turn on to a serving dish. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ ----- ---------- |
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| White Christmas Cake
will look thick and syrupy; when a metal spoon is dipped in, the last drops of syrup will form a thin thread. Pour this boiling syrup over the stiffly-beaten egg white, whisking all the time. Put the bowl in a saucepan over simmering water. Continue to whisk over the water until white and very thick. This can take up to 10 minutes. Spread quickly over the cake with a palette knife. It sets very quickly at this stage, so speed is essential. Decorate with crystallised violets or rose petals and angelica, or Christmas decorations. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ ----- ---------- |
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| White Chocolate Rum And Raisin Cheesecake
completely. Refrigerate, uncovered, overnight. To serve, dip a knife into warm water and run the knife around the inside of the spring form pan and remove the outer ring. To cut into slices, dip the knife into warm water as necessary. For Shiny chocolate sauce: Break the chocolate into squares and melt it with the butter in a bowl over a pan of hot water. Stir in the sugar and syrup until dissolved, then pour in the milk and continue to cook stirring often until the sauce thickens. Per serving: 5702 Calories (kcal); 437g Total Fat; (69% calories from fat); 92g Protein; 339g Carbohydrate; 1707mg Cholesterol; 4040mg Sodium Food Exchanges: 0 Grain(Starch); 10 Lean Meat; 0 Vegetable; 0 Fruit; 82 Fat; 19 1/2 Other Carbohydrates ----- ---------- |
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| White Chocolate Raspberry Cake
cheese, butter and vanilla. Beat until smooth. Add powdered sugar; beat until smooth and stiff enough to spread. To fill and frost cake: Place bottom layer on cake plate. If desired, pipe a thick bead of frosting around edge of layer (this will keep the jam between layers). Spread bottom layer with jam, then with frosting. Add top layer. Frost sides and top of cake. Garnish with fresh raspberries and chocolate curls. Yield: 12 servings. Tester's note: A real special-occasion cake that is not difficult to make. For more raspberry flavor, split each layer horizontally and fill with more raspberry jam. Recipe Source: St. Louis Post-Dispatch - 06-22-1998 Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com ----- ---------- |
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| White Chocolate Mousse Cake
remaining whipped cream until blended. Spread over the jam layer. Refrigerate 6 hours, or until set. Run a small knife or spatula around sides of pan to loosen mousse and crust; remove sides of pan. Garnish with whole raspberries. Store leftovers in fridge. Makes 12 servings. Recipe by: Nancy Dooley |
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| White Chocolate Macadamia Nut Cookies
on baking sheets leaving 3 inches between cookies. Flatten dough slightly. Bake on center rack of preheated 300 degree oven for 20-25 minutes or until light brown or edges but slightly, soft in center. Cool 3-5 minutes in pan and then transfer to wire racks to cool. 2 dozen. Recipe by: Robert Foster |
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| White Chocolate Macadamia Cookies
Drop by teaspoonfuls 2 inches apart on greased cookie sheets. Bake at 350 for 8-10 minutes. Makes 5 dozen cookies. Recipe by: Austin American Statesman 11/13/96 Posted to CHILE-HEADS DIGEST V3 #, ----- ---------- |
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| White Chocolate Mac Cookies
cookie sheet ( I line my sheet with parchment). Place cookies two inches apart. Bake 20-22 minutes or until edges begin to turn golden brown. Transfer cookies to a cool surface. Enjoy! Recipe by: Jacqueline Brock |
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| White Chocolate Chip Cookies
chocolate chips. Chill dough for at least 30 minutes to harden and prevent spreading of cookies. Drop by heaping teaspoonful onto ungreased cookie sheets, 2 inches apart. Bake at 350F for 10 to 12 minutes. Cool 2 minutes before removing from cookie sheets. Makes about 4 dozen cookies. Recipe by: |
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| White Chocolate Chip And Cashew Cookies
and cool completely. (Can be prepared 1 week ahead. Store in airtight container.) Makes about 3 dozen. Bon Appetit November 1990 ----- ---------- |
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| 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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