Deluxe Cherry Cheesecake

DELUXE CHERRY CHEESECAKE

1 1/2 cups (375 mL) chocolate wafer crumbs or Oreo crumbs

1/4 cup (50 mL) melted butter

1 - 250 g package cream cheese, softened (light cream cheese can also be used)

1 cup (250 mL) sifted icing sugar

1 1/2 tsp (7 mL) vanilla

1 cup (250 mL) whipping cream

1 - 19 ounce (540 mL) can E.D. Smith Cherry Pie Filling (or a pie filling of your choice)

1) Stir melted butter into chocolate crumbs until well blended.  Press crumb mixture into a 9" (1 L) pie pan and bake at 350 F (180 C) for 10 minutes. Cool.

2) Beat cream cheese, icing sugar and vanilla until smooth.  In a separate bowl whip cream with electric mixer (for approximately 1 1/2 - 2 minutes, fold into cream cheese mixture.  Pour into cooled crust and chill.

3) Spoon Cherry Pie Filling (or pie filling of your choice) over cheese filling and refrigerate for several hours or overnight.

Makes 1-9" (1L) pie

Tip:  To make a taller/thicker cream cheese filling/layer, double up on the filling ingredients.  Use 2 - 250 g packages of cream cheese, 2 cups sifted icing sugar, and 3 teaspoons of vanilla.  Also, use 2 cups (500 mL) of whipping cream and whip the cream with an electric mixer for 3 - 3 1/2 minutes.

Recipe Source: E.D. Smith, 1970's/1980's

Sailor's Pepper Steak

Sailor's Pepper Steak

2 pounds sirloin steak

2 tablespoons butter

2 large onions chopped

1/4 cup soya sauce

1/4 cup water

2 green or your choice of 2 colored sweet peppers (sliced lengthwise in strips)

1 cube beef bouillon

1 cup hot/boiling water

1 or 2 small tomatoes (cut in wedges...skins removed optional)

1 tablespoon paprika

1/4 cup cold water

2 tablespoon cornstarch

Brown steak in butter, add chopped onions and brown with steak cut into desired size.  Pour soya sauce mixed with 1/4 cup water over steak.  Cover steak with green/colored peppers sliced lengthwise.  Mix bouillon cube with hot/boiling water and add to steak and pepper mix.  Add tomatoes cut into wedges.  Add paprika and simmer covered for 20 - 45 minutes Thicken mixture with 2 tablespoons cornstarch and 1/4 cup cold water.  Cook stirring until thickened.  Serve over a bed of cooked rice.

*Note:  To make extra sauce use 1/2 cup soya sauce sauce with 1/2 cup water and 2 bouillon cubes with 2 cups of hot/boiling water.

Recipe Source: SooToday, Grace Pitt 1970's

Lemon and Fresh Raspberry Dacquoise

Lemon & Fresh Raspberry Dacquoise

PREP:  55 minutes plus chilling

BAKE: 45 minutes plus 1 hour drying

Makes 12 servings

Meringue Layers

6 large egg whites

1/4 teaspoon cream of tartar

1 1/4 cups granulated sugar

Lemon and Raspberry Fillings

3 large lemons

1 tablespoon cornstarch

6 tablespoons butter, cut into pieces (no substitutions)

3/4 cup granulated sugar

4 large egg yolks

1 1/2 cups heavy or whipping cream

2 tablespoons confectioners' sugar

1/2 pint raspberries

Fresh mint for garnish

1. Prepare Meringue Layers: Preheat oven to 300 F.  Line 2 large cookie sheets with foil (or parchment paper).  Using 8-inch round plate or cake pan as guide, with toothpick or pencil, outline 4 circles on foil/parchment paper (2 on each sheet).

2. In large bowl, with mixer at high speed, beat egg whites and cream of tartar until soft peaks form.  Sprinkle in sugar, 2 tablespoons at a time, beating until whites stand in stiff, glossy peaks when beaters are lifted.

3. Spoon one-fourth of meringue (about 1/2 cups) inside each circle on prepared cookie sheets..  With narrow metal spatula, spread meringue evenly to fill circles.

4. Bake meringues 45 minutes.  Turn off oven; leave meringues in over 1 hour to dry.  Transfer meringues on cookie sheets to wire racks; cool 10 minutes, then carefully peel foil/parchment paper from meringues and cool completely.  Store in airtight container at room temperature up to 1 week.

5. While meringues bake, prepare Lemon and Raspberry Fillings: From lemons, grate 1 tablespoon peel and squeeze 1/2 cup juice.  In 2-quart saucepan, with wire whisk, mix cornstarch with lemon peel and juice until blended.  Add butter and granulated sugar.  Heat to boiling over medium-high heat, stirring constantly; boil 1 minute.

6. In small bowl, with whisk, lightly beat egg yolks.  Into egg yolks gradually beat 1/4 cup hot lemon mixture; pour egg mixture back into lemon mixture in saucepan, beating rapidly to prevent curdling.  Reduce heat to low; cook, stirring constantly, until mixture thickens (do not boil), about 5 minutes.  Pour into medium bowl.  Press plastic wrap directly onto surface of custard.  Refrigerate until chilled, about 3 hours or up to 3 days.

7. When ready to assemble dacquoise, in medium bowl, with mixer at high speed, beat cream and confectioners' sugar until stiff peaks form.  Fold 1 cup whipped cream into cold lemon filling.  Reserve 10 raspberries in cup and 3/4 cup whipped cream in small bowl; cover and refrigerate to use for garnish later.  Fold remaining raspberries into remaining cream in bowl.

8. Assemble dacquoise: Place 1 meringue layer on cake plate or round platter.  Spread with half of lemon filling.  Top with another meringue layer and spread with raspberry filling.  Top with another meringue layer and spread with remaining lemon filling.  Top with remaining meringue layer. Loosely cover dacquoise with plastic wrap and refrigerate 5 hours or up to overnight to soften layers slightly.

9. To serve, with whisk, beat reserved whipped cream (cream may have separated slightly) to stiffen.  Spoon cream onto center of dacquoise; sprinkle with reserved raspberries.

Garnish with mint

*Each serving: About 325 calories,4 g protein, 37 g carbohydrate, 19 g total fat (11 g saturated), 1 g fiber, 128 mg cholesterol, 105 mg sodium

Recipe source: Good Housekeeping December 2002