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Baked Goods / Cookies & Cakes |
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| Recipe | Rating |
| 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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| 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 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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| 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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| Warm Salad with Yellow Lentil Cakes
cakes. Place watercress attractively on plates and top with 3 of the warm lentil cakes. Spoon a tablespoon or two of Sweet Garlic And Olive Salsa in center and serve immediately. This recipe yields 6 servings. Recipe Source: THE JOHN ASH SHOW with John Ash From the TV FOOD NETWORK - (Show # JA-9766 broadcast 02-01-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-08-1997 Recipe by: John Ash ----- ---------- |
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| Warm Polenta And Oxtail Cakes on Fennel Salad
This recipe yields 4 servings. Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1A29) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-27-1999 by Joe Comiskey - jcomiskey@krypto.net" Per serving: 138 Calories (kcal); 14g Total Fat; (79% calories from fat); 0g Protein; 8g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Recipe by: Ming Tsai ----- ---------- |
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| Warm Plum And Hazelnut Cake
Turn out and serve slightly warm, dusted with sifted icing sugar. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ ----- ---------- |
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| Warm Lemon Syrup Cake
When the cake is cooked, pour over the hot syrup and leave to soak for 1/2 hour. Notes Serve the cake warm. NOTES : A wonderful warm lemon cake with a tangy lemon syrup. ----- ---------- |
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| Warm Chocolate Raspberry Pudding Cake
degrees for 10 to 15 minutes. Run a thin knife around edge of pan and twist pan gently back and forth on a flat surface to loosen cake. Invert a cake plate with a slight lip over cake pan and holding pan and plate together with both hands, invert cake onto plate. Serve cake garnished with raspberries. Yield: 6 servings Per serving: 2056 Calories (kcal); 148g Total Fat; (63% calories from fat); 19g Protein; 175g Carbohydrate; 794mg Cholesterol; 1708mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 28 1/2 Fat; 9 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW NUMBER CP0060 ----- ---------- |
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| Walnut Spicecake with Lemon Glaze
Transfer the cake to a cake plate. Make the cranberry cluster garnish: In a small heavy saucepan combine the corn syrup and the sugar, bring the mixture to a boil over moderate heat, stirring until the sugar is dissolved, and boil the syrup until it is a golden caramel and registers 320F. on a candy thermometer. While the syrup is boiling, oil lightly a 12-inch-square sheet of foil. Working quickly over the foil, with a fork stir the cranberries into the syrup, lift them out, and transfer them immediately to the foil, forming them into a cluster with the fork. Let the cluster cool completely. The cluster may be made 2 hours in advance (preferably not on a damp day) and kept in a cool, dry place. Pry the cluster gently from the foil, arrange it on the cake plate, and garnish it with the mint sprig. Gourmet December 1992 ----- ---------- |
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| Walnut Spice Cookies
Calc 27mg Per serving: 59 Calories (kcal); 3g Total Fat; (38% calories from fat); 1g Protein; 9g Carbohydrate; 0mg Cholesterol; 53mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates Recipe by: Cooking Light, March 1999 ----- ---------- |
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| Walnut Oat Meringue Cookies
05-05-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 11-13-1998 Recipe by: Shirley O. Corriher ----- ---------- |
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| Walnut Griddle Cakes with Orange Butter
are golden, about 3 minutes. Turn and cook until bottoms are golden, about 2 minutes. Transfer to baking sheet. Keep warm in oven. Serve with orange butter and maple syrup. Serves 4. Bon Appetit June 1995 Per serving: 1992 Calories (kcal); 168g Total Fat; (72% calories from fat); 43g Protein; 98g Carbohydrate; 497mg Cholesterol; 2058mg Sodium Food Exchanges: 5 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 32 Fat; 1 1/2 Other Carbohydrates ----- ---------- |
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| Walnut Cigarette Cookies
oven for 30 seconds to soften them.) The cookies keep in an airtight container for 3 days. Makes about 28 cookies. Gourmet September 1990 ----- ---------- |
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| Walnut Cake with Lemon Sabayon
NETWORK - (Show # ME-1A18 broadcast 01-20-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 02-04-1998 Recipe by: Mario Batali ----- ---------- |
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| Walnut Cake
NOTE: This cake is best served warm. If you're not going to serve it right after baking, just pop it in the microwave (if it's in a microwave-proof pan) on low power for about 1 minute, or in a 250 degree oven for 10 to 15 minutes before serving. NOTES : 12 to 16 servings ----- ---------- |
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| Walnut And Wheat Germ Silver-Dollar Pancakes
a boil, and simmer the berries, covered, for 10 minutes. Puree the mixture in a blender in batches and force it through a fine sieve into a bowl, discarding the solids. In the pan, cleaned, combine the sugar, the zest, and 2 cups water, bring the mixture to a boil, stirring until the sugar is dissolved, and boil it, uncovered, until it registers 220°F. on a candy thermometer. Remove the zest with a slotted spoon, discarding it, add the blackberry puree, and boil the syrup until it registers 210°F. Let the syrup cool, skimming off any froth, and serve it warm or at room temperature. The syrup keeps, covered and chilled, for 6 weeks. Makes about 2 cups. Makes about 4 dozen 2-inch pancakes. Gourmet September 1990 ----- ---------- |
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