FRESH ORANGE CHIFFON CAKE
2 1/4 c. sifted Swansdown cake flour
(spoon in lightly)
1 1/2 c. sugar
3 tsp. double-action baking powder
1 tsp. salt
Measure these and sift together into mixing bowl. Make a “well” and add in order: 1/2 c. salad oil (Mazola or Wesson)
5 unbeaten egg yolks
Grated rind of 2 oranges (about 2
tbsp.)
Juice of 2 oranges plus water to make
3/4 c.
Beat with spoon until SMOOTH. Measure into large mixing bowl: 1 c. egg whites (7 to 
1/2 tsp. cream of tartar
Whip until whites form VERY STIFF peaks. Much stiffer than for angel food. Pour egg yolk mixture gradually over whipped egg whites - GENTLY folding with rubber scraper JUST until blended. DO NOT STIR! Pour at once into ungreased 10-inch tube pan. Bake in 325 degree oven for 65 minutes. Immediately turn pan upside down, placing tube part over neck of bottle. Let hang until cold. Loosen sides and tube with spatula. Turn out on plate. –ICING:–
1 1/2 (3 oz.) pkgs. cream cheese
2 1/4 c. sifted confectioners’ sugar
Grated rind of 2 oranges (1 1/2 tbsp.)
Cream the cream cheese until light and fluffy. Add gradually sugar and beat well. Stir in orange rind. If too thick, add a few drops orange juice. Ice sides and top of cake. Serves 16.
CRESCENT CHOCOLATE CHIP CHEESE CAKE
2 pkgs. crescent rolls
2 (8 oz.) pkgs. cream cheese
1/2 to 3/4 c. sugar
1 egg yolk
1 tsp. vanilla
1 bag milk chocolate chips (reserve
1/2 c. chips)
Line a 9 x 13 inch pan with 1 package of crescent rolls, press to seal. Mix cream cheese, sugar, egg yolk, and vanilla until creamy. Add the chocolate chips less the reserved chips. Spread on the filling to 1/4 inch from the edges. Top with second package of crescent rolls. Pinch the edges together. Bake at 350 degrees for 25 to 30 minutes, until golden brown. Remove, frost immediately while hot. Melt reserved chips in microwave and drizzle on iced cheese cake. –FROSTING:–
1 c. powdered sugar
1 tsp. vanilla
1 tbsp. warm milk
Mix together. Frost baked cheese cake. Refrigerate when cool. Makes 24 to 36 squares.
RICOTTA AMARETTO CHEESECAKE
Crust:
1 cup vanilla wafer crumbs (about 21 to 23 cookies)
1 tablespoon sugar
1/8 teaspoon almond extract
3 tablespoons butter
Filling:
15 ounces light ricotta cheese
8 ounces cream cheese
2/3 cup sugar
3 large eggs plus 1 egg yolk
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1/4 cup Amaretto liqueur
2 tablespoons all-purpose flour
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
Combine crust ingredients well; pat into a 7-inch springform pan. Beat sugar into the cheeses; add eggs; beat for 2 to 3 minutes on medium speed of an electric hand-held mixer. Add remaining filling ingredients and beat about 2 minutes more. Pour into prepared crust. Place the cheesecake on a rack in the Crock Pot (or use a “ring” of aluminum foil to keep it off the bottom of the pot). Cover and cook on high for 2 1/2 to 3 hours. Let stand in the covered pot (after turning it off) for about 1 to 2 hours, until cool enough to handle. Cool thoroughly before removing pan sides. Chill before serving; store leftovers in the refrigerator.
Crespelle Alla Modenese
Ingredients:
6 to
8 mushrooms
2 tbsp. butter
8 crepes, not sweet
1 cup ricotta
1 egg yolk
salt and pepper, to taste
1 cup medium white sauce
pinch of nutmeg
2 to
3 tbsp. Parmesan cheese
Instructions:
Preheat the oven to 375 degrees.
Saute the mushrooms in butter and set aside. Fill the crepes with generous tablespoons of ricotta which has been mixed with the egg yolk and seasoned with salt and pepper. Shape the crepes into little pouches which need to be tied with strips of crepe dough. Prepare your favorite white sauce, which will include a pinch of nutmeg, and add the mushrooms.
Place the crespelles into a buttered casserole, pour the sauce over, and sprinkle Parmesan cheese over them. Bake for 20 minutes or until golden.
Smoked Oyster Deviled Eggs
1 (3 3/4 oz.) can smoked oysters
9 hard−cooked eggs
6 tablespoons mayonnaise or salad dressing
2 tablespoons snipped chives
1 tablespoon Dijon−style mustard
1/4 teaspoon freshly ground pepper
Snipped chives
Drain oysters; pat with paper towels to remove as much oil as possible.
Coarsely chop. Halve hard−cooked eggs lengthwise. Remove yolks and set whites aside. Place egg yolks in a bowl; mash with a fork. Add mayonnaise, the 2 tablespoons snipped chives, mustard, pepper, and chopped oysters. Mix well. Pipe or spoon egg yolk mixture into egg white halves. Garnish with snipped chives.
Fried Crab Cakes
1 lb Crabmeat
1 Egg yolk
1 1/2 ts Salt
-Pepper to taste 1 t Dry mustard
2 ts Worcestershire sauce
1 tb Mayonnaise
1 tb Chopped parsley
1/2 ts Paprika
1 tb Melted butter
-Bread crumbs (1/2 to 1 -cup) 1/4 c Butter or oil
1 Lemon, cut into wedges for garnish
combine all ingredients except oil and lemon; mix gently. Shape into 6 cakes. Heat butter or oil. Fry cakes over medium high heat until browned on both sides.