Emailing Lists
Here is another post where every recipe is from that infamous long-since-forgotten emailing list. (Yup, admit it, you've probably been on one or two, too, right?) Today's offerings include Chocolate Raspberry Brownies and Pumpkin Cheesecake. Enjoy!
YOGURT CUSTARD PIE
This recipe begins, “This quick and easy recipe is a great one to make with your children. With only a handful of ingredients, and very little preparation, this is a pie that everyone is sure to enjoy.” Yields: 8 Slices.
Ingredients
2 eggs
1 cup plain lowfat yogurt
1/2 cup sugar
1 teaspoon vanilla
1 cup peaches, sliced
1/2 cup cherries, pitted, chopped
1 - 9 inch pie crust
Directions
Preheat oven to 350°F. Beat eggs until well blended & whisk in yogurt & sugar. Stir peaches & cherries (or any other of your favorite fruits) into mixture & pour into pie shell. Bake for 30 minutes, until the custard sets around the edge. The inner 2-3 inches should still remain somewhat soft. Chill, slice and serve.
CHOCOLATE CHIP CHEESECAKE
This yummy recipe begins, “Chocolate chips dot this creamy, luscious cheesecake. A winning dessert that will please the eyes as well as the tastebuds.”
Prep Time: 20 minutes; Cooking Time: 1 hour; refrigeration time: 2 hours; Serves: 14
Ingredients
1-1/2 cups chocolate sandwich cookies (about 15), crushed
2 tablespoons butter or margarine, melted
1 package (12-oz) NESTLÉ ® TOLL HOUSE ® Semi-Sweet Chocolate Morsels, divided
2 package (8-oz.) cream cheese, softened
1/2 cup granulated sugar
1 tablespoon vanilla extract
2 large eggs
2 tablespoons all-purpose flour
3/4 cup NESTLÉ ® Carnation ® Evaporated Milk
1/2 cup sour cream
Directions
Preheat oven to 350 degrees F.
Combine cookie crumbs with butter in medium bowl until moistened; press onto bottom of ungreased 9-inch springform pan. Sprinkle with 1 cup morsels.
Beat cream cheese, sugar and vanilla extract in large mixer bowl until smooth. Beat in eggs and flour. Gradually beat in evaporated milk and sour cream. Pour over crust. Sprinkle with remainingmorsels.
Bake for 25 minutes. Cover loosely with aluminum foil. Bake for additional 30 to 40 minutes or until edge is set but center still moves slightly. Place in refrigerator immediately; refrigerate for 2 hours or until firm. Remove side of springform pan.
PUMPKIN CHEESECAKE
Another recipe from that infamous long-since-forgotten emailing list, this one begins, “Wow a holiday crowd with this amazing pumpkin cheesecake!”
Prep Time: 25 minutes; Cooking Time: 55 minutes; Serves: 16
Ingredients
1-1/2 cup graham cracker crumbs
1/3 cup butter, melted OR 1/3 cup margarine, melted
1/4 cup granulated sugar
3 package cream cheese, softened
1 cup granulated sugar
1/4 cup light brown sugar, packed
2 eggs
1 can LIBBY ® 100% Pure Pumpkin
2/3 cup NESTLÉ ® Carnation ® Evaporated Milk
2 tablespoon cornstarch
1-1/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 container sour cream, at room temperature
1/3 cup granulated sugar
1 teaspoon vanilla extract
Directions
Preheat oven to 350° F.
For Crust:
Combine graham cracker crumbs, butter and granulated sugar in medium bowl. Press onto bottom and 1 inch up side of 9-inch springform pan. Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.
For Cheesecake:
Beat cream cheese, granulated sugar and brown sugar in large mixer bowl until fluffy. Beat in eggs, pumpkin and evaporated milk. Add cornstarch, cinnamon and nutmeg; beat well. Pour into crust.
Bake for 55 to 60 minutes or until edge is set but center still moves slightly.
For Topping:
Combine sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over surface of warm cheesecake. Bake for 5 minutes. Cool on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan.
RAISIN OATMEAL COOKIES
This one looks like it was from a diabetic list, though I'm not sure which one.
Yield: 2-1/2 dozen cookies (1 per serving)
Ingredients
6 tablespoons margarine, softened
1/4 cup fat-free sour cream
1 egg
1 teaspoon vanilla
1 cup packed light brown sugar
1-1/2 cups quick-cooking oats
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 cup raisins for baking
Directions
Mix margarine, sour cream, egg, and vanilla in large bowl; mix in brown sugar. Mix in combined oats, flour, baking soda, baking powder, and cinnamon. Mix in raisins.
Drop dough onto greased cookie sheets, using 2 tablespoons for each cookie. Bake at 350 degrees F. until browned, 12 to 15 minutes. Cool on wire racks.
Nutritional Information Per Serving (1 cookie): Calories: 90, Fat: 2.7 g, Cholesterol: 7.1 mg, Sodium: 57 mg, Protein: 1.5 g, Carbohydrate: 15.3 g
Diabetic Exchanges: 1 Bread/Starch, 1/2 Fat
CHOCOLATE RASPBERRY BROWNIES
This one yields about 20 bars
Ingredients
1-2/3 cups (10 oz) raspberry chips
1/4 cup (1/2 stick) butter or margarine
2 eggs
1 tsp vanilla extract
1 cup all purpose flour
1/2 cup sugar
1 tsp baking powder
powdered sugar
Directions
Heat oven to 350 F. Grease and lightly flour an 8 inch baking pan. Combine raspberry chips and butter in a medium saucepan. Cook over medium heat, stirring constantly, until melted. Remove from heat. Add eggs and vanilla. Stir until well blended. Add flour, sugar, and baking powder. Stir until well blended. Spread batter into prepared pan. Bake 25 to 30 minutes or until brownies begin to pull away from the sides of the pan. Cool completely in the pan on wire rack. Cut into bars. Sift powdered sugar over top, if desired.
CHERRY ALMOND TART
This final recipe from that infamous long-since-forgotten emailing list begins, “This dessert is as attractive as it is tasty.”
Prep Time: 35 minutes; Cooking Time: 45 minutes; Serves: 8 to 10
Ingredients
Crust:
1/2 cup finely ground blanched almonds
1-3/4 cups all purpose flour
1/2 cup confectioner's sugar
1/2 cup unsalted butter, chilled and cut into small pieces
1 egg, lightly beaten
Filling:
1 can (21 ounces) cherry pie filling
2 tablespoons orange liqueur
Orange zest, grated (about 1 teaspoon)
Directions
Combine almonds, flour and sugar in bowl of food processor. Scatter butter on top and process just until mixture resembles coarse crumbs. Add egg and process just until dough gathers in a ball. Divide dough into two pieces, one slightly larger than the other, and shape into flattened discs. Wrap in plastic wrap and chill for 30 minutes.
Preheat oven to 375º F. Combine cherry pie filling, liqueur and orange zest.
Roll out the larger disc of pastry into 11-inch circle and place in 9-inch tart pan with removable bottom; trim edges. Roll out smaller disc of pastry into 10-inch circle; cut into 10 3/4-inch wide strips for lattice top.
Spoon filling into tart pan. Arrange strips in lattice pattern on top of filling. Trim to fit and gently press ends into pastry shell. Bake until pastry is golden brown, 40-45 minutes. Cool on wire rack 10-20 minutes. Remove side of pan and let cool completely. Dust with powdered sugar before serving.
YOGURT CUSTARD PIE
This recipe begins, “This quick and easy recipe is a great one to make with your children. With only a handful of ingredients, and very little preparation, this is a pie that everyone is sure to enjoy.” Yields: 8 Slices.
Ingredients
2 eggs
1 cup plain lowfat yogurt
1/2 cup sugar
1 teaspoon vanilla
1 cup peaches, sliced
1/2 cup cherries, pitted, chopped
1 - 9 inch pie crust
Directions
Preheat oven to 350°F. Beat eggs until well blended & whisk in yogurt & sugar. Stir peaches & cherries (or any other of your favorite fruits) into mixture & pour into pie shell. Bake for 30 minutes, until the custard sets around the edge. The inner 2-3 inches should still remain somewhat soft. Chill, slice and serve.
CHOCOLATE CHIP CHEESECAKE
This yummy recipe begins, “Chocolate chips dot this creamy, luscious cheesecake. A winning dessert that will please the eyes as well as the tastebuds.”
Prep Time: 20 minutes; Cooking Time: 1 hour; refrigeration time: 2 hours; Serves: 14
Ingredients
1-1/2 cups chocolate sandwich cookies (about 15), crushed
2 tablespoons butter or margarine, melted
1 package (12-oz) NESTLÉ ® TOLL HOUSE ® Semi-Sweet Chocolate Morsels, divided
2 package (8-oz.) cream cheese, softened
1/2 cup granulated sugar
1 tablespoon vanilla extract
2 large eggs
2 tablespoons all-purpose flour
3/4 cup NESTLÉ ® Carnation ® Evaporated Milk
1/2 cup sour cream
Directions
Preheat oven to 350 degrees F.
Combine cookie crumbs with butter in medium bowl until moistened; press onto bottom of ungreased 9-inch springform pan. Sprinkle with 1 cup morsels.
Beat cream cheese, sugar and vanilla extract in large mixer bowl until smooth. Beat in eggs and flour. Gradually beat in evaporated milk and sour cream. Pour over crust. Sprinkle with remainingmorsels.
Bake for 25 minutes. Cover loosely with aluminum foil. Bake for additional 30 to 40 minutes or until edge is set but center still moves slightly. Place in refrigerator immediately; refrigerate for 2 hours or until firm. Remove side of springform pan.
PUMPKIN CHEESECAKE
Another recipe from that infamous long-since-forgotten emailing list, this one begins, “Wow a holiday crowd with this amazing pumpkin cheesecake!”
Prep Time: 25 minutes; Cooking Time: 55 minutes; Serves: 16
Ingredients
1-1/2 cup graham cracker crumbs
1/3 cup butter, melted OR 1/3 cup margarine, melted
1/4 cup granulated sugar
3 package cream cheese, softened
1 cup granulated sugar
1/4 cup light brown sugar, packed
2 eggs
1 can LIBBY ® 100% Pure Pumpkin
2/3 cup NESTLÉ ® Carnation ® Evaporated Milk
2 tablespoon cornstarch
1-1/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 container sour cream, at room temperature
1/3 cup granulated sugar
1 teaspoon vanilla extract
Directions
Preheat oven to 350° F.
For Crust:
Combine graham cracker crumbs, butter and granulated sugar in medium bowl. Press onto bottom and 1 inch up side of 9-inch springform pan. Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.
For Cheesecake:
Beat cream cheese, granulated sugar and brown sugar in large mixer bowl until fluffy. Beat in eggs, pumpkin and evaporated milk. Add cornstarch, cinnamon and nutmeg; beat well. Pour into crust.
Bake for 55 to 60 minutes or until edge is set but center still moves slightly.
For Topping:
Combine sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over surface of warm cheesecake. Bake for 5 minutes. Cool on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan.
RAISIN OATMEAL COOKIES
This one looks like it was from a diabetic list, though I'm not sure which one.
Yield: 2-1/2 dozen cookies (1 per serving)
Ingredients
6 tablespoons margarine, softened
1/4 cup fat-free sour cream
1 egg
1 teaspoon vanilla
1 cup packed light brown sugar
1-1/2 cups quick-cooking oats
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 cup raisins for baking
Directions
Mix margarine, sour cream, egg, and vanilla in large bowl; mix in brown sugar. Mix in combined oats, flour, baking soda, baking powder, and cinnamon. Mix in raisins.
Drop dough onto greased cookie sheets, using 2 tablespoons for each cookie. Bake at 350 degrees F. until browned, 12 to 15 minutes. Cool on wire racks.
Nutritional Information Per Serving (1 cookie): Calories: 90, Fat: 2.7 g, Cholesterol: 7.1 mg, Sodium: 57 mg, Protein: 1.5 g, Carbohydrate: 15.3 g
Diabetic Exchanges: 1 Bread/Starch, 1/2 Fat
CHOCOLATE RASPBERRY BROWNIES
This one yields about 20 bars
Ingredients
1-2/3 cups (10 oz) raspberry chips
1/4 cup (1/2 stick) butter or margarine
2 eggs
1 tsp vanilla extract
1 cup all purpose flour
1/2 cup sugar
1 tsp baking powder
powdered sugar
Directions
Heat oven to 350 F. Grease and lightly flour an 8 inch baking pan. Combine raspberry chips and butter in a medium saucepan. Cook over medium heat, stirring constantly, until melted. Remove from heat. Add eggs and vanilla. Stir until well blended. Add flour, sugar, and baking powder. Stir until well blended. Spread batter into prepared pan. Bake 25 to 30 minutes or until brownies begin to pull away from the sides of the pan. Cool completely in the pan on wire rack. Cut into bars. Sift powdered sugar over top, if desired.
CHERRY ALMOND TART
This final recipe from that infamous long-since-forgotten emailing list begins, “This dessert is as attractive as it is tasty.”
Prep Time: 35 minutes; Cooking Time: 45 minutes; Serves: 8 to 10
Ingredients
Crust:
1/2 cup finely ground blanched almonds
1-3/4 cups all purpose flour
1/2 cup confectioner's sugar
1/2 cup unsalted butter, chilled and cut into small pieces
1 egg, lightly beaten
Filling:
1 can (21 ounces) cherry pie filling
2 tablespoons orange liqueur
Orange zest, grated (about 1 teaspoon)
Directions
Combine almonds, flour and sugar in bowl of food processor. Scatter butter on top and process just until mixture resembles coarse crumbs. Add egg and process just until dough gathers in a ball. Divide dough into two pieces, one slightly larger than the other, and shape into flattened discs. Wrap in plastic wrap and chill for 30 minutes.
Preheat oven to 375º F. Combine cherry pie filling, liqueur and orange zest.
Roll out the larger disc of pastry into 11-inch circle and place in 9-inch tart pan with removable bottom; trim edges. Roll out smaller disc of pastry into 10-inch circle; cut into 10 3/4-inch wide strips for lattice top.
Spoon filling into tart pan. Arrange strips in lattice pattern on top of filling. Trim to fit and gently press ends into pastry shell. Bake until pastry is golden brown, 40-45 minutes. Cool on wire rack 10-20 minutes. Remove side of pan and let cool completely. Dust with powdered sugar before serving.
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