Wednesday, July 18, 2012

Favorite Recipes

Pepperoni Pizza Twist

1 pkg (3.5oz) pepperoni slices, diced
1 can (3.25oz) pitted ripe olives, drained and chopped
2 Tbl snipped fresh parsley
1/2 cup (2oz) shredded mozzarella cheese
2 Tbl all-purpose flour
1 garlic clove, pressed
2 pkgs (11oz each) refrigerated French bread dough
1 egg
1 tsp Italian seasoning mix
2 Tbl (1/2oz) grated fresh parmesan cheese
1 can (15oz) pizza sauce, warmed (optional)

Preheat oven to 375 degrees. Prepare all ingredients as stated above. In a bowl, combine pepperoni, olives, parsley, mozzarella cheese, flour and garlic and mix well.
Place bread dough, seam sides up on a large cutting board. Using a serrated knife, slice each loaf lengthwise, end to end, cutting halfway through to center of loaf; spread open flat. Lightly sprinkle additional flour evenly over dough. Using a rolling pin, roll dough crosswise to a 4-inch width, creating a well down center of each loaf.
Spoon half of the pepperoni mixture down center of each loaf. Gather up edges over filling, pinching firmly to seal. Place loaves, seam sides down, in an "X" pattern on Rectangle Stone. Crisscross ends of dough to form a large figure "8", keeping ends of dough 1 inch from edge of stone and leaving two 1 1/2-inch openings in center of twist. Separate egg over a small bowl using an egg separator. (Discard yolk or set aside for another use) Beat egg white and italian seasoning mix; lightly brush over dough using a pastry brush. Using serrated bread knife, cut a 3-inch slit in each of the top sections of twist to reveal filling.
Sprinkle grated Parmesan cheese over loaf. Bake 30-32 minutes of until deep golden brown. Remove to cooling rack; cool 10 minutes. Cut into 16 slices. Serve with warm pizza sauce, if desired. Yield: 16 appetizers

Note: the picture looks like it was crossed 3 times

Source(s):

Pampered Chef Season's Best Cookbook Fall/Winter 2002
 
 
Lemon Cheesecake with Fresh Raspberries
 

Ingredients:

  • Crust
  • 1-1/2 cups graham cracker crumbs
  • 1/4 cup (1/2 stick) butter , melted
  • 1/4 cup granulated sugar
  • Filling
  • 3 packages (8 ounces each) cream cheese, softened
  • 1-1/2 cups granulated sugar
  • 4 eggs
  • 3/4 cup sour cream
  • 2 tablespoons lemon juice
  • 2 teaspoons lemon zest
  • 1 teaspoon cornstarch
  • 2 containers (1/2 pint each) fresh raspberries
  • Topping
  • whipped cream (optional)
  • lemon slices (optional)

Instructions:

Step 1

Preheat oven to 325ºF. Spray bottom of springform lightly with vegetable pan spray.

Step 2

In medium bowl, combine graham cracker crumbs, butter and sugar. Press mixture into bottom and up sides of springform pan. Bake 8-10 minutes or until light golden brown. Remove from oven; cool completely.

Step 3

Reduce oven temperature to 250ºF. Place a shallow pan of water on bottom rack of oven. In large bowl, beat cream cheese with electric mixer, until light and fluffy. Gradually beat in sugar; mix well. Add eggs, sour cream, lemon juice and zest; mix well. Pour filling mixture into prepared crust.

Step 4

Bake 2 hours to 2 hours 15 minutes or until cake is set around edges and still jiggles slightly in center. Turn off oven, leave door closed for 1 hour. Remove cake from oven; cool and refrigerate at least 4 hours.

Step 5

Garnish with fresh raspberries, and if desired, whipped cream and lemon slices.

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