Cheesecake

Crustless Italian Chocolate Cheesecake

Cooks.com

2 lb. ricotta cheese
1/4 c. heavy cream
4 eggs
1/4 c. light rum
1 tsp. chocolate flavoring
3 tbsp. unsweetened cocoa
3/4 c. granulated sugar
1 1/2 tsp. powdered sugar

In a large bowl, beat the ricotta cheese, heavy cream, eggs, rum, chocolate flavoring, cocoa and sugar until very smooth and creamy. Pour the mixture into a well-buttered 9 inch springform pan and bake in a preheated 400 degree oven for 30 minutes, then reduce the temperature to 325 degrees and continue to bake for another hour, or until golden brown. Transfer to a wire rack and allow to cool completely. When completely cooled, remove the sides of the springform pan and decorate the top of the cake with the powdered sugar. Either refrigerate or serve immediately.

http://www.cooks.com/rec/view/0,166,155183-247204,00.html

Crustless NY Cheesecake

1/2 cup butter (softened) 1 1/2 cups superfine sugar
4 8-oz. packages of cream cheese
2 cups sour cream
2 Tbls. corn starch
1 tsp. vanilla
1 tsp. fresh lemon juice
5 eggs

Preheat oven to 375 degrees F.

With mixer, cream butter and sugar until smooth. Add cream cheese, sour cream, cornstarch, vanilla, and lemon juice; beat well. Add eggs one at a time, beating well after each addition.

Wrap the bottom and sides of a 10-inch sprinform pan with aluminum foil. Pour mixture into springform pan, then place springform pan into a larger pan which is filled half way with hot water. (large foil pans like those used to cook turkey work well)

Bake in preheated 375 degree F. oven for 1 to 1 1/2 hours. Test for doneness. After top starts to brown, turn off oven, but DO NOT REMOVE from oven.

Let stand in closed oven for 1 hour.Remove from oven and let cool in pan for 3 hours.Chill 4-6 hours or overnight.

http://www.netcooks.com/recipes/Desserts/Crustless.NY.Cheesecake.html

Crustless Cheesecake

http://abclocal.go.com/kfsn/story?section=mrfood&id=4573987

Chocolate Cake

Cracked Chocolate Earth with Whipped Cream (Flourless Chocolate Cake)

Recipe courtesy Tyler Florence

1 pound bittersweet chocolate, chopped into small pieces
1 stick unsalted butter
9 large eggs, separated
3/4 cup granulated sugar, plus 1 tablespoon
1 cup heavy cream, cold
Confectioners' sugar, for dusting

Preheat the oven to 350 degrees F. Butter a 9-inch springform pan.

Put the chocolate and butter into the top of a double boiler (or in a heatproof bowl) and heat over (but not touching) about 1 inch of simmering water until melted. Meanwhile, whisk the egg yolks with the sugar in a mixing bowl until light yellow in color. Whisk a little of the chocolate mixture into the egg yolk mixture to temper the eggs - this will keep the eggs from scrambling from the heat of the chocolate; then whisk in the rest of the chocolate mixture.

Beat the egg whites in a mixing bowl until stiff peaks form and fold into the chocolate mixture. Pour into the prepared pan (spray the bottom with nonstick spray) and bake until the cake is set, the top starts to crack, and a toothpick inserted into the cake comes out with moist crumbs clinging to it, 20 to 25 minutes. Let stand 10 minutes, then unmold.

While the cake is cooking, make the whipped cream. Whip the cream until it becomes light and fluffy. Dust the cake with confectioners' sugar.

Serve at room temperature with the whipped cream.

Recipe Summary
Difficulty: Medium
Prep Time: 20 minutes Inactive
Prep Time: 10 minutes
Cook Time: 25 minutes
Yield: 6 to 8 servings

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_34764,00.html?rsrc=search

Flourless Chocolate Cake

Recipe courtesy
Show: Emeril Live
Episode: Emeril's Desserts

1 pound semisweet chocolate, coarsely chopped
1/2 pound (2 sticks) unsalted butter, cut into 1/2-inch cubes, plus 1/2 tablespoon
1/4 cup Kahlua
8 large eggs
1/4 cup sugar
1 teaspoon vanilla
1/2 teaspoon salt Confectioners' sugar or cocoa powder, for garnish
Fresh raspberries, for garnish

Preheat oven to 325 degrees F.

Using 1/2 tablespoon butter grease a 9-inch springform pan and line bottom with a parchment round. Cover pan underneath and along sides with foil and set in a roasting pan. Bring a medium saucepan of water to boil.

Combine the chocolate, butter, and Kahlua in a metal bowl set over simmering water or in the top of a double boiler. Melt the mixture, stirring constantly, until smooth and creamy, about 5 minutes; reserve.

Meanwhile combine eggs, sugar, vanilla, and salt in a large bowl and whisk with an electric mixer until frothy and almost doubled in volume, about 5 to 10 minutes. Fold 1/3 of egg mixture into chocolate mixture using a rubber spatula. Repeat this process 2 more times – until all of egg mixture has been folded into chocolate mixture.

Pour batter into prepared springform pan and place in the roasting pan. Pour enough boiling water into the roasting pan to come about halfway up the sides. Bake until cake has risen slightly and edges are just beginning to set, about 40 to 45 minutes. Remove cake from roasting pan and cool on wire rack to room temperature. Remove foil, cover, and refrigerate overnight.

Remove cake from refrigerator about 30 minutes before serving. Remove springform pan sides, invert cake onto a large plate, and peel away parchment paper from bottom. Reinvert cake on another large plate or serving platter and garnish with confectioners' sugar or cocoa powder immediately before serving.

Recipe Summary
Difficulty: Medium
Prep Time: 25 minutes I
Inactive Prep Time: 8 hours
Cook Time: 50 minutes
Yield: 16 servings

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_30296,00.html?rsrc=search

Gluten Free Thanksgiving

I have just discovered that I can't eat gluten anymore. Gluten is the protien found in wheat, rye, or barley. In my few months of being gluten free I have found it hard to find recipies. Most recipies are for baked goods and try to replace the gluten. I would rather make somthing that never contained gluten.

Here are some things I plan on making for Thanksgiving

Wild Rice Dressing

Real Simple, NOVEMBER 2006

1 32-ounce container low-sodium chicken broth (Gluten Free)
1 cup wild rice
1 1/4 brown rice
stick unsalted butter, plus more for the dish
1 small yellow onion, finely chopped
3 stalks celery, finely chopped
1 cup fresh flat-leaf parsley leaves, finely chopped
1/4 cup fresh sage, finely chopped
1 cup pecans, finely chopped
1 cup dried apricots or cranberries, roughly chopped
1 teaspoon kosher salt
1/2 teaspoon black pepper

Heat oven to 350° F.

In a pot, over medium-high heat, bring the broth and 2 cups water to a boil. Add the wild rice and brown rice, reduce heat to low, and cover. Simmer until tender, about 45 minutes.

Melt the butter in a large skillet over medium-low heat. Add the onion and celery and cook for 10 minutes. Add the cooked rice, parsley, sage, pecans, apricots or cranberries, salt, and pepper and toss. Transfer to a buttered casserole. Cover and bake for 25 minutes.

In Advance: Assemble the dressing but do not bake it. Cover and refrigerate for up to 24 hours. Bake as directed, adding 10 minutes to the baking time.

Yield: Makes 6 to 8 servings


NUTRITION PER SERVING
CALORIES 377(53% from fat); FAT 22g (sat 8g); SUGAR 8g; PROTEIN 8g; CHOLESTEROL 35mg; SODIUM 377mg; FIBER 5g; CARBOHYDRATE 39g

Corn Spoon Bread

Real Simple, NOVEMBER 2006

3 cups whole milk
2 cups fresh corn kernels or one 10-ounce package frozen corn, thawed
3/4 cup finely ground cornmeal
2 tablespoons unsalted butter, plus more for the dish
1 tablespoon fresh thyme leaves
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
2 large eggs, lightly beaten

Heat oven to 350° F.

In a large saucepan, over medium heat, bring 2 cups of the milk and the corn to a boil.

In a small bowl, whisk together the remaining milk and the cornmeal. Whisking constantly, slowly add the mixture to the boiling milk. Reduce heat and simmer gently, stirring frequently, for 3 minutes. Remove from heat. Stir in the butter, thyme, salt, pepper, and eggs. Transfer to a buttered casserole or cast-iron skillet. Bake until golden and set, about 30 minutes. Serve warm or at room temperature.

In Advance: Bake the spoon bread and let it cool. Set aside at room temperature for up to 4 hours. If desired, warm in a 250° F oven for 30 minutes.

Yield: Makes 6 to 8 servings

NUTRITION PER SERVING
CALORIES 165(44% from fat); FAT 8g (sat 4g); SUGAR 6g; PROTEIN 6g; CHOLESTEROL 70mg; SODIUM 514mg; FIBER 2g; CARBOHYDRATE 20g