Sharp EM-H5DW - Manual (Page 8)

7
RECIPES
Crust:
1
1 / 4 cups all-purpose flour
3 / 4 cup margarine or butter
1 / 4 cup sugar
1 egg yolk
Grated lemon peel from
1 / 2 lemon
Filling:
4
packages (8 ounce each) cream cheese
1 1 / 4 cups sugar
2 tablespoons all-purpose flour
4 eggs
1 egg yolk
2 tablespoons heavy cream
Grated lemon peel from
1 / 2 lemon
Combine crust ingredients in small bowl; beat until well mixed. Refrigerate, covered 1 hour.
Preheat oven to 400˚F. Press one-third flour mixture into bottom of 9-inch spring from pan. Bake at 400˚F. 8
minutes; cool.
In large bowl, beat cream cheese using Flat Beaters at speed 3 until smooth. Slowly beat in sugar at speed 1.
Add flour and remaining ingredients. Beat 5 minutes at speed 1. Press remaining dough around side of pan to
within 1 inch of top; do not bake. Pour cream cheese mixture into pan.
Bake 40-45 minutes at 350˚F until set. Let cheesecake remain in oven 30 minutes. Remove; cool in pan.
Cheesecake Makes 12 servings
8 eggs
1 1 / 2 cups sugar
2 cups hazelnuts or walnuts, finely chopped
1 / 4 cup all-purpose flour
1 1 / 2 tablespoons baking powder
Frosting:
1
pint heavy cream
1 / 2 cup plus 2 tablespoons sugar
1 / 4 cup plus 1 tablespoon chocolate-flavor drink
mix
2 1 / 2 teaspoons vanilla
1 teaspoon instant coffee
Preheat oven to 350˚F.
Grease and flour two 9-inch round cake pans; line with wax paper. Combine eggs and sugar in large bowl.
Start using Flat Beaters at speed 1 and gradually increase to speed 4. Beat until light and fluffy. Add nuts; mix
at speed 1. Add flour and baking powder; blend at speed 1 until just mixed. Pour into prepared pans. Bake 25
to 35 minutes. If wooden pick inserted in center does not come out clean, let stand in oven a few minutes to
complete cooking. Cool
For frosting, combine remaining ingredients in medium bowl. Beat using Wire Beaters until stiff on speed 5.
Frost cake and chill. Cake must be refrigerated.
Nut Cake With Mocha Frosting Makes 10 servings
4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 / 2 teaspoon salt
2 cups sugar
1 cup margarine or butter, softened
4 eggs
1 teaspoon vanilla
2 cups dairy sour cream
1 / 2 cup sugar
1 / 4 cup finely chopped walnuts
2 tablespoons ground cinnamon
Preheat oven to 350˚F.
Mix flour, baking powder, baking soda and salt in medium bowl. Set aside. Beat 2 cups sugar and the
margarine using Flat beaters at speed 3 until light and fluffy. Add eggs, one at a time, beating well after each.
Mix in vanilla. Blend in flour mixture alternately with sour cream, beating after each addition at speed 1 until
smooth. Set aside.
Combine 1 / 2 cup sugar, the nuts and cinnamon. Pour half the batter into well-greased 10-inch tube pan;
sprinkle with half of filling. Repeat with remaining batter and filling.
Bake 50-60 minutes or until wooden pick inserted in center comes out clean. Allow to cool on counter 10
minutes. Turn out onto plate and allow to finish cooling.
Sour Cream Pound Cake Makes 12 servings