This document created April 12, 1997
Cherry Cheesecake Supreme
3/4 cup all-purpose flour
3 tablespoons sugar
1 teaspoon lemon peel -- grated
6 tablespoons butter
1 egg yolk -- slighly beaten
1/2 teaspoon vanilla
24 ounces cream cheese -- softened
1 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 egg yolk
1/4 cup milk
3/4 cup sugar
2 tablespoons cornstarch
1 dash salt
1/3 cup water
4 cups cherries
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- To prepare crust, combine the 3/4 cup flour, the 3 tablespoons flour, the 3 tablespoons sugar, and the 1/2 teaspoon of the lemon peel.
- Cut in butter till crumbly. Stir in 1 slightly beaten egg yolk and 1/4 teaspoon of the vanilla. Pat 1/3 of the dough onto the bottom of an 8 or 9 inch spring- form pan (with sides removed).
- Bake in a 400F oven for 7 minutes or till golden. Cool.
- Butter the sides of pan; attach to bottom. Pat remaining dough onto sides of pan to a height of 1 3/4 inches; set aside.
- For the filling, in a large mixer bowl beat together the softened cream cheese, remining lemon peel, and remaining vanilla till fluffy.
- Stir together the 1 cup sugar, the 2 tablespoons flour, and the salt; gradually stir into cream cheese mixture. Add the 2 eggs and 1 egg yolk all at once, beating at low speed just till combined. Stir in milk.
- Turn into crust-lined pan. Bake in a 450F oven for 10 minutes. Reduce heat to 300F; bake 50 to 55 minutes more or till center appears set and a knife comes out clean.
- Cool 15 minutes. Loosen sides of cheesecake from pan with a spatula. Cool 30 minutes; remove sides of pan. Cool about 2 hours longer. Chill thoroughly. Top with Cherry Sauce.
- Cherry Sauce: In a saucepan combine 3/4 cups sugar, 2 tablespoons cornstarch, and dash salt. Stir in 1/3 cup water. Stir in 4 cups fresh or frozen unsweetened pitted tart red cherries, thawed. Cook and stir till thickened and bubbly. Cook and stir 1 to 2 minutes more. Cover. Chill without stirring. (Or, use one 21 ounce can cherry pie filling instead of sauce.)
Veal Cutlets With Cherry Sauce
4 Veal cutlets, lean
2 tablespoons Evaporated milk
1 tablespoon Vegetable oil
16 ounces Canned Cherries, drained
1/2 teaspoon Salt
1/8 teaspoon White Pepper
1/4 cup Red wine
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- Veal cutlets should weigh about 6 oz each. Pat cutlets dry with paper towels.
- Heat oil in frypan and brown cutlets on each side approximately 3 minutes. Season with salt and pepper. Remove cutlets from pan and keep them warm.
- Blend wine and evaporated milk in a pan and simmer for 3 minutes. Add cherries; heat through and adjust seasonings.
- Return cutlets to sauce and reheat, but DO NOT boil. Arrange cutlets on preheated platter, pouring cherry sauce around them. Garnish with parsley.
3 1/3 c Unbleached Flour
1 tb Baking Powder PLUS
1 t Baking Powder
1 t Salt
1/4 c Sugar
1 lg Egg, Beaten
2/3 c Tart Cherries, Well Drained
2 ts Almond Extract
1 3/4 c Milk
1/3 c Vegetable Oil
1/3 c Nuts, Chopped (Optional)
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- Combine the flour, baking powder, salt, and sugar in a large mixing bowl.
- In another bowl, combine the eggs, milk, almond extract, and vegetable oil
- lending well. Add to the dry ingredients and mix only to blend, if using
- n elelctric mixer, use low speed, about 30 seconds. Batter will still be lumpy.
- Gently fold in the drained cherries and chopped nuts. Spoon into well greased muffin tins filling each about 2/3 full, handling the batter as little as possible.
- Bake at 400 degrees F. for 25 minutes or until done.
20 oz Dark Sweet Cherries (1 Can)
1/2 ts Arrowroot
1 md Cinnamon Stick
1/2 tb Lemon Juice
2 oz Kirsch
2 oz Brandy
1 pt Vanilla Ice Cream (Optional)
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- Drain the cherries, reserving the juice. Combine the reserved juice and arrowroot, blending well. Pour into a preheated shallow serving pan like a chafing dish, and stir and cook for 3 minutes.
- Add the cinnamon stick and lemon juice. Add the cherries and heat to boiling.
- Remove the cinnamon stick and pour on the preheated liquors and ignite.
- Ladle the flamed cherries over ice cream or other desserts.
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