Winnipeg Free Press - PRINT EDITION

A slice of cake or two hits the spot anytime

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THIS week, you can have your cake and eat it, too! Reader Shirley Friesen sent in a recipe for orange poppyseed cheesecake in response to a request by Marlys Penner. Thanks also to L. Nielsen, and Marielle Rigaux of Swan Lake for taking time to reply.

Also this week, Tracy Tresoor of Roblin supplied a recipe for lower-fat chocolate cake for Freda McKinnon.

Myrna Large also sent in a very old recipe for one-bowl chocolate cake that she believes was originally gleaned from a woman's magazine.

Also thanks to Bonnie Bilodeau.

Among this week's requests:

Loyal swapper Agnes Remias is after a recipe for an Icelandic crepe -- which is similar to a French crepe, but contains sugar and is served cold. She would also appreciate filling recipes for the crepes.

Marie Woodrow is searching for a recipe for hot and sour soup similar to the one served at Marigold's.

Elsie Marcyniuk requests a recipe for New York slice.

Esther Welsh requests a recipe for chocolate-covered cherries.

Marielle Lacroix is after directions for seafood pasta.

Please send any requests or responses to Recipe Swap, c/o Ilana Simon, Winnipeg Free Press, 1355 Mountain Ave., Winnipeg, MB R2X 3B6, send a fax to 697-7412 or e-mail to ilana.simon@freepress.mb.ca. Please include name, address and daytime telephone number in case any ingredients or directions must be checked.

Orange poppyseed cheesecake with lemon glaze

Crust:

3/4 cup (175 mL) graham wafer crumbs

3/4 cup (175 mL) ground almonds

1/4 cup (50) butter or margarine melted

Filling:

1 cup (250 mL) sugar

4 eggs

1 teaspoon (5 mL) grated orange rind

3 tablespoons (45 mL) flour

1/4 cup (50 mL) orange juice

3/4 cup (175 mL) whipping cream

2 tablespoons (25 mL) poppyseeds

Glaze:

2 eggs

3/4 cup (175 mL) sugar

1 teaspoon (5 mL) each grated orange and lemon rind

1/4 cup (50 mL) lemon juice

2 tablespoons (25 mL) orange juice

2 tablespoons (25 mL) butter

Crust: combine crust ingredients: press onto bottom and 1 inch up sides of a 9-inch (22-cm) springform pan. Bake at 350F (180C) for 8 mins. Cool.

Filling: In a large bowl, using an electric mixer, beat cream cheese and sugar until very smooth. Beat in eggs, one at a time, until just blended.

Beat in remaining filling ingredients. Pour into pan. Bake at 450F (230C) for 10 minutes -- reduce heat to 250F (120C) and continue baking 35 to 40 minutes or until centre is just set. Remove from oven and run a knife along rim of pan to prevent cracking. Cool thoroughly at room temperature.

Glaze: In a small pan, whisk eggs until foamy. Combine with sugar, rind, juices and butter in pan. Cook over low heat, stirring constantly until smooth and thickened. Cool. Just before serving, spread evenly over cheesecake.

Note: If desired, decorate the top with very thin slices of orange cut in half and twisted.

Lower-fat chocolate cake

11/2 cups (375 mL) unbleached flour

1/3 cup (75 mL) cocoa

1 teaspoon (5 mL) baking soda

1/2 teaspoon (2 mL) salt

3/4 cup (175 mL)white sugar

1/3 cup (75 mL) oil

1 cup (250 mL) cold water or coffee

2 teaspoons (10 mL) pure vanilla extract

2 tablespoons (25 mL) vinegar

Preheat oven to 375F (190C).

Sift dry ingredients into an ungreased 8-inch (20-cm) square or 9-inch (22-cm) round pan. In 2-cup (500 mL) measuring cup, mix oil, water or coffee and vanilla. Pour liquid ingredients into pan and mix with a fork until smooth. Add vinegar and stir quickly until just mixed. Don't worry about pale swirls. Bake for 25-30 minutes. Cool and serve with your favourite frosting or with fresh whipped cream and berries.

One bowl chocolate cake

1/2 cup (125 mL) very soft butter or margarine

2 eggs

1 1/2 cups (375 mL) sugar

Beat until creamy. Then add:

1 3/4 cups (425 mL) flour

1/2 cup (125 mL) cocoa

1 1/2 teaspoons (7 mL) baking powder

1 teaspoon (5 mL) baking soda

1 1/4 cups (300 mL) milk

1 teaspoon (5 mL) vanilla

Beat butter or margarine, eggs and sugar together until creamy. Add remaining ingredients. Mix on high speed for 2 or 3 minutes or 200 to 300 strokes by hand.

Bake in greased and floured 9x13-inch (22x33-cm) pan at 375F (190C) for 35 to 40 minutes or until toothpick tests clean.

Cool and ice with favourite icing.

Republished from the Winnipeg Free Press print edition November 20, 2001 $sourceSection$sourcePage

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