Recipes from the East Sangerville Grange

Rhubarb Swirl Cheesecake
Bob Winters

2 1/2 cups rhubarb, sliced thin
1/3 cup plus 1/2 cup sugar, divided
2 tbsp orange juice
1 1/4 cups graham cracker crumbs
1/4 cup butter, melted
3 pkgs (8 oz) cream cheese, softened
2 cups (16 oz) sour cream
1 tbsp cornstarch
2 tsp vanilla extract
1/2 tsp salt
3 eggs, lightly beaten
8 oz white baking chocolate, melted

In a large saucepan, bring rhubarb, 1/3 cup sugar and orange juice to a boil.  Reduce heat; cook and stir until thickened and rhubarb is tender.  Set aside.

Combine cracker crumbs and butter and press into the bottom of a 9-inch springform pan.  Place on a baking sheet and bake 7-9 minutes at 350 degrees or until crust is slightly browned.  Cool on wire rack.

In a large mixing bowl, beat cream cheese, sour cream, cornstarch, vanilla, salt and remaining sugar until smooth.  Add eggs and beat until just combined.  Fold in white chocolate.  Pour half of the filling into the crust, top with half the rhubarb sauce; cut through batter with a knife to gently swirl rhubarb.  Repeat with remaining batter and rhubarb.

Place pan on a double thickness of heavy-duty foil.  Fold foil up and snugly wrap around pan.  Place in large baking pan with about 1 inch hot of water.  Bake at 350 degrees for about 60-70 minutes or until the top of the cake has just a slight jiggle.  Cool on a wire rack and chill overnight.




Chocolate Coconut Almond Crust Tart
Diana Bray

Crust
2 Cups all purpose flour
1 C walnuts or pecans
1/3 C sugar
3/4 C chilled unsalted butter
1 large egg
1 teasp. Vanilla extract

Blend flour, nuts & sugar in processor until nuts are finely chopped.
Add unsalted butter, egg & vanilla & process til dough holds together.
Press dough onto bottom and sides of 11 inch-tart pan. Refrigerate for at least an hour.
Cook  in top 1/3rd of oven at 400 degrees F. for about 20 mins. Check every 10 min.s to prick dough. (prevent puffing up)

Coconut Filling

7-oz. Can sweetened condensed milk
3/4 cup milk
5 cups shredded coconut

Put all ingredients into a saucepan and cook over low heat for 3 minutes, stirring continuously, until mixture starts to come away from edges of pan.
May need only 1/2 of this filling.
Spread coconut  evenly over bottom of crust.

Fudgy Chocolate filling

6-oz. Bittersweet or semisweet chocolate, chopped
6 tablespoons unsalted butter
1/2 cup sugar
2 tablespoons all purpose flour
3 large eggs

Stir chocolate & butter in heavy saucepan over low heat until melted & smooth. Remove from heat. Whisk in sugar and flour, then whisk in eggs 1 at a time.
Pour chocolate filling into warm to cool crust with coconut filling  and bake at 350 degrees for about 20 mins.
Cool tart in pan on rack 30 mins.




Cadbury Chocolate Cakes with Kahlua Mousse and Ganache Topping
Gail D'Agostino

 
makes 8-9  individual cakes

Cakes:

1 Cadbury milk choc. bar (9 oz)            1/2 heaping Tbs.  flour
5.5 Tbs unsalted butter                 1/2 Tbs  sugar        
 3  separated eggs

    Melt chocolate and butter together - avoid getting butter too hot. Whip whites with sugar. Mix yolks with flour -- add to chocolate mixture. Fold in whites-
Grease individual tart pans- fill with batter- bake at 425 Fahrenheit for about ten minutes or until done
 

Mousse:

    12 oz. semi-sweet chocolate bits                1/8 cup sugar
    1/4 Cup brewed espresso                    4 egg whites - room temperature
    1/4 cup Kahlua                        pinch salt
    2 egg yolks                            1/2 cup toasted walnuts
    1/2 Cup whipping cream- cold
   
1. Melt chocolate chips in heavy pan over low heat- stirring constantly. Stir in espresso and then add Kahlua. Cool to room temperature. 
2. Add egg yolks, one at a time, beat thoroughly after each addition.
3. Whip the cream in a bowl until thickened; gradually beat in sugar and continue beating until stiff. Beat the egg whites with the salt in another bowl until stiff. Gently fold the egg whites into the cream.
4. Stir about a third of the cream mixture thoroughly into the chocolate mixture; then scrape the remaining cream gently. Fold in the walnuts. Pour into container to refrigerate for at least two hours before spreading onto cakes.

Ganache:

    6 oz bittersweet chocolates        1/2 tsp instant espresso powder
    1/2 C heavy cream                3/4 Tbs. Kahlua

    Heat cream in small saucepan until bubbles appear around edge. Remove from heat. Add espresso powder and stir to dissolve. Pour hot cream over chocolate and let stand for one minute. Stir chocolate until melted and smooth. Stir in Kahlua. Let stand at room temperature until firm enough to spread


Remove individual cakes from tart pans when cool. Spread with 3/4" mousse. When set, spread with ganache.

Melt white chocolate and dribble on freezer paper in desired form. cool. when solid, stick upright into top of cakes.

Raspberry drizzle:

    1/2 bag frozen raspberries - Thaw
    mix with 1/4 cup sugar
    Put in blender and grind- strain out seeds

Drizzle onto plate

Put prepared cakes on side of drizzle


Sugar-Free Butterscotch Mousse in Puff Pastry   [Best refrigerated for an hour before serving.]
Toby & Cynthia Hall
 
8 Puff pastry shells baked to a golden brown and cooled
 
2 pkgs instant sugar-free butterscotch pudding mix
 
1 Tbspn Splenda
 
2-4 oz.Butterscotch Schnapps
 
12-14 oz Milk (skim/fat-free works fine)
 
4 cups whipped topping
 
1 oz Butterscotch Schnapps
 
1 tsp. (scant) Butterscotch-Caramel ice cream topping
 
2-4 Tbspn sliced almonds or other chopped nuts
 
1.  Empty pudding mix into a bowl and add Splenda.  Stir well.
 
2.  Put 2-4 oz Schnapps in a 2 cup measure and add milk to the 2 cup mark.  Swirl to mix then add to pudding mix and whisk until thick and smooth. (1 - 2 min)
 
3.  Fold in 2 cups whipped topping (approx. 1/2 small tub) until well blended with pudding.  Refrigerate until ready to use. (This "mousse" can be prepared a day ahead of time.)
 
4.  Fold 1 oz Schnapps into remaining whipped topping.  Refrigerate.
 
5. Pipe "mousse" into pastry shells.  Pipe whipped  topping over "mousse".  Very lightly drizzle with Butterscotch-Caramel topping and sprinkle with nuts.   Voila!




 
Derby Pie
Cynthia Freeman Cyr
 
2 eggs                            1/4 cup corn starch
1 cup sugar                     1 cup walnuts
1/2 cup melted butter       6 oz. semi sweet choc. chips
4 tsps. bourbon
 
Mix eggs, add sugar, mix in butter and bourbon.  Stir into a gritty paste.  Stir in corn starch, then walnuts and chocolate chips.  Pour into a 9 inch pie crust and bake 45 minutes at 350 degrees.
 




Chocolate Pecan Lattice Tar
Dyan McCarthy-Clark

Pastry for two double crust pies

3 ounces semisweet chocolate
3 tablespoons unsalted butter

2/3 cup granulated sugar
1 cup light corn syrup
3 eggs
1 teaspoon vanilla extract
1 cup coarsely chopped pecans

garnish:
whole pecans
whipped cream
fresh strawberries, sliced

Clear your schedule for two hours.  Pre-heat the oven to 400º. 

Melt the chocolate and butter in the top of a double boiler, stirring to combine.  Set aside.

In a medium saucepan, combine sugar and corn syrup, stirring until sugar partially dissolves.  Bring mixture to a boil, reduce the heat and simmer for two minutes, stirring constantly with a wooden spoon.  Set aside.

Beat eggs well in a mixing bowl.  Stir in the chocolate/ butter mixture.
Use a whisk to blend in syrup mixture.  Add vanilla and chopped pecans and mix well.  Allow to cool to room temperature.

Roll out some of the pie dough and line the bottom of an 11" tart pan with a removable bottom.  Leave an overlap of dough extending over the rim.
Chill while preparing the lattice top.

Roll out another portion of the dough to about 1/8" thickness. Using a corrugated pastry wheel, cut 1/2" strips of dough.  Get into a Zen state and begin the weaving process on a large piece of parchment.  Work carefully, taking care to weave the lattice tightly. The edges of all the strips should be touching; no peep holes allowed.  Roll out more pie dough, as needed, and continue weaving until the lattice measures at least an inch larger than the tart pan.  Leave the unfinished edges as is for now; cover with another sheet of parchment and chill until ready to assemble the tart. (A large flat cookie sheet, slid under the parchment, will help to move the finished lattice around.)

Rid the kitchen of all distractions (children, dogs, etc.) and begin the assembly process.

Pour the filling mixture into the chilled tart crust.  Spread the chopped
pecans out in the filling to evenly distribute.   

Fold the chilled lattice top in half, keeping the top layer of parchment in place.  Using one hand to support the lattice, carefully remove the bottom layer of parchment with the other hand.  Lay the lattice over one half of the filled tart.  (Remember to breathe during this process!)
Carefully unfold the lattice, covering the other half of the tart.  Remove the parchment and pinch off the extra lattice top and dough overlapping the tart pan by pushing your thumb against the edge of the pan.  This will pinch the two crusts together at the edge.

Bake for about 20 minutes.  Lower the temperature to 350º and continue to bake for about 25 minutes until the top is nicely browned.  (The tart may puff up a bit.)  Remove from oven and cool on a cooling rack to room temperature.  Remove outer rim of tart pan, when the tart has cooled.  (A small boning-type knife used between the pan and crust will help loosen the crust, if the filling oozed out a bit during baking.) 

Allow everyone to view the finished tart with its lattice top and remark with awe about your infinite patience and skill in weaving such a tight and intricate pattern.  Cut into wedges and garnish just before serving.





Lemonade Layer Cake
Vicky Barnes

Cake:

1 1/3 cups granulated sugar
6 Tbsp butter, softened
1 Tbsp grated lemon rind
3 Tbsp thawed lemonade concentrate
2 tsp vanilla extract
2 large eggs
2 large egg whites
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1 1/4 cups buttermilk
cooking spray for pans

Frosting:

2 Tbsp butter, softened
2 tsp grated lemon rind
2 tsp thawed lemonade concentrate
1/2 tsp vanilla extract
8 oz cream cheese
3 1/2 cups powdered sugar

1. Preheat oven to 350 degrees.
2. To prepare cake, place first 5 ingredients in a
large bowl; beat with a mixer until well blended. Add
eggs and egg whites, one at a time, beating well after
each addition. Combine flour, baking powder, salt and
baking soda; stir well with a whisk. Add flour mixture
and buttermilk alternately to sugar mixture, beating
well after each addition.
3. Pour batter into 2 9 inch round cake pans coated
with cooking spray. Sharply tap pans once on counter
to remove air bubbles. Bake at 350 degrees for 20
minutes. Cook in pans 10 minutes on a wire rack;
remove from pans; cool on wire rack.
4. To prepare frosting, place 2 Tbsp butter and next 4 ingredients in large bowl and mix until fluffy. Add powdered sugar and beat until blended. Chill one hour.

5. Place one cake layer upside down on a plate; spread
with 1/2 cup frosting. Top with remaining cake layer,
right side up. Spread remaining frosting over top and
sides of cake. Store cake loosely covered in
refrigerator.

Lavendar buds can be crushed and added to the frosting
for a subtle additional flavor that goes well with the
lemon.