2 oz. bittersweet or semisweet chocolate
1 C. butter, softened
1/2 C. granulated sugar
1 egg
1 tsp. vanilla extract
1/2 tsp. chocolate extract
1/4 tsp. baking soda
Dash of salt
2 1/2 C. all-purpose flour
1 1/4 C. seedless raspberry jam
Confectioners' sugar
Melt chocolate in top of double boiler over hot, not boiling water. Remove from heat; cool.
Cream butter and granulated sugar in large bowl until blended. Add egg, vanilla extract, chocolate extract, baking soda, salt and melted chocolate, beat until light. Blend in flour to make a stiff dough. Divide dough in half. Cover; refrigerate until firm. Preheat oven to 350ºF. Lightly grease cookies sheets or line with parchment paper.
Roll out dough, half at a time,1/8 inch thick between 2 sheets of plastic wrap. Remove top sheet of plastic ( if dough gets too soft and sticks to plastic, refrigerate until firm). Cut dough into 1 1/2 inch squares. Place half the squares 2 inches apart on prepared cookie sheets. Place about 1/2 teaspoon jam in center of each square; top with another square. Using fork, press edges of squares together to seal, then pierce center of each square. Bake for 10 minutes or just until edges are browned. Remove to wire racks to cool.
Dust lightly with confectioners' sugar.
Makes about 6 dozen cookies.
Posted By: Mama Mangia
Jun 18 # 27 of 33
Almond Raspberry Jelly Delights
1 cup granulated sugar
1 cup plus 3 tablespoons shortening
(a little butter can also be used)
2 cups ground almonds
1 teaspoon vanilla extract
2 1/2 to 3 cups all-purpose flour
Heat oven to 350 degrees F.
Knead all ingredients together. Roll dough out to about 1/8-inch thick between wax paper. Cut out cookies with a small round cookie cutter or shot glass. Place on greased cookie sheet and bake until light, about 10 minutes.
When cookies are cool, place raspberry jelly between cookies to make cookie sandwiches, then roll in granulated sugar. These cookies store well and may be frozen.
Posted By: Mama Mangia
Jun 18 # 28 of 33
Graham and Fruit Bars
With just six ingredients and 15 minutes of prep, you can have fruity cereal bars in the oven.
Prep Time:15 min
Start to Finish:55 min
Makes:24 bars
2/3 cup Gold Medal® all-purpose flour
2 cups Golden Grahams® cereal, crushed (1 cup)
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/3 cup butter or margarine, melted
2/3 cup apricot jam or preserves
1. Heat oven to 350°F. In medium bowl, mix flour, cereal, brown sugar and cinnamon. Stir in butter until well blended. Reserve 3/4 cup of the cereal mixture. Press remaining cereal mixture in bottom of 8-inch square pan.
2. Spread jam over cereal mixture in pan. Sprinkle with reserved cereal mixture.
3. Bake 23 to 25 minutes or until top is light golden brown and jam is bubbling. Cool 15 minutes before cutting. For bars, cut into 6 rows by 4 rows.
High Altitude (3500-6500 ft): Heat oven to 375°F. Increase flour to 3/4 cup.
Posted By: Mama Mangia
Jun 18 # 29 of 33
Cheesecake Factory Raspberry Truffle Cheesecake
Crust:
1-1/2 cups chocolate cookie crumbs (filling removed) or 20 crumbled Oreo cookies (filling removed)
1/3 cup margarine, melted
Filling:
1/2 cup raspberry preserves
1/4 cup water
4 (8 ounce) packages cream cheese at room temperature
1-1/4 cups granulated sugar
1/2 cup sour cream at room temperature
2 teaspoons vanilla extract
5 eggs at room temperature
4 ounces white chocolate, chopped into chunks
Garnish:
2 ounces shaved white chocolate (optional)
whipped cream (optional)
1. Preheat oven to 475 degrees.
2. Place a large pan or oven-safe skillet filled with about 1/2-inch of
water into the oven while it preheats.
3. This will be your water bath.
4. Combine the raspberry preserves with 1/4 cup water in a medium
microwave-safe bowl.
5. Heat for 1 1/2 minutes on high in your microwave.
6. Stir until smooth.
7. Strain to remove the raspberry seeds, and discard seeds.
8. Allow strained preserves to cool, then put the bowl in the refrigerator
until later.
9. Measure 1 1/2 cups chocolate cookie crumbs (or crush 20 Oreo cookie
wafers-- with the filling scraped out-- in a resealable plastic bag) into a
medium bowl.
10. Mix in 1/3 cup melted margarine.
11. Press the crumb into a 9-inch spring form pan that has been lined on the
bottom and side with parchment paper.
12. Use the bottom of a drinking glass to press the crumb mixture flat into
the bottom of the pan and about 2/3 the way up the side.
13. Wrap a large piece of foil around the bottom of the pan to keep the
cheesecake in the water bath and prevent it from leaking.
14. Put the crust in your freezer until the filling is done.
15. Use an electric mixer to combine the softened cream cheese with the
sugar, room temperature sour cream, and vanilla.
16. Mix on the lowest setting for a couple minutes or until the ingredients
are smooth and creamy.
17. You don't want to beat too much air into the mixture, or it will fall
and be grainy.
18. Be sure to scrape down the sides of the bowl.
19. Whisk the eggs in a medium bowl and then add them to the cream cheese mixture.
20. Blend the mixture just enough to integrate the eggs.
21. Remove the crust from the freezer and sprinkle 4 ounces of white
chocolate chunks onto the bottom of the crust.
22. Pour half of the cream cheese filling into the crust.
23. Drizzle the raspberry preserves over the entire surface of the filling.
24. Use a butter knife to swirl the raspberry into the cream cheese.
25. Just a couple passes is fine, you don't want to blend the raspberry and
cream cheese together too much.
26. Pour the other half of the filling into the crust.
27. Carefully place the cheesecake into the water bath in the oven.
28. Bake for 12 minutes at 475 degrees, then turn the oven down to 350
degrees and bake for 50 to 60 minutes or until the top of the cheesecake
turns a light brown or tan color.
29. Remove the cheesecake from the oven to cool on a cooling rack.
30. When the cheesecake is completely cool, cover cheesecake with plastic
wrap and place in refrigerator to sit overnight.
31. Before serving, sprinkle the entire top surface of cheesecake with 2
ounces of shaved white chocolate.
32. To serve, slice the cheesecake into 12 equal portions.
Posted By: jfain
Jun 18 # 30 of 33
I make a lot of jelly too. I do eat a lot of Jelly on spelt toast. mmmm but there are a lot of ways to use it up. Some that I use were already mentioned such as BBQ sauce or as a filling for my buckwheat cake. You can also make salad dressing out of it. Just add a Tbls of Jelly to your basic vinaigrette and you have a delicious sweet dressing perfect for mesclun and blue cheese salad with walnuts. Aslo Alton Brown made the very good suggestion of using it as the sweetener in your ice cream. You can sub out sugar 1 for 1 with Jelly and not only does it make a fruity ice cream but the gelatin in your jelly keeps the ice cream from freezing into a cement hard brick.
