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then of course these brownies (a bill granger recipe) which are probably about asquillion calories...but oh so good.....not a cake as such....but to die for

370g (2 1/2 cups) caster (superfine) sugar80g (2/3 cup) cocoa powder60g (1/2 cup) plain (all-purpose) flour1 tsp baking powder4 eggs, beaten250g (9oz) unsalted butter, melted2 tsp vanilla extract200g (7oz) chocolate buttons

preheat oven to 160˚C (315˚F/gas 2-3). stir the sugar, cocoa powder, flour andbaking powder together in a bowl. add the eggs, melted butter and vanilla and

mix until combined. mix in the chocolate buttons. pour into a lined 9 inch(22cm) square tin and bake for 40 to 45 minutes.

While brownie block is still warm cut into eight pieces and serve with vanilla ice-cream

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Ricotta Cheesecake Recipe

History tells us that cheesecakes have been around since the 15th century and were originallydefined as a "cooked tart made from curd cheese, with the addition of ingredients such as eggs,sugar, and spices." (John Ayto 'An A-Z of Food & Drink). Today cheesecakes still contain eggs and

sugar but, at least in North America, we prefer replacing the curd cheese with either ricotta and/or cream cheese.

For this recipe I have combined the best of both worlds, ricotta and cream cheese, to produce acheesecake that is both light and fluffy (from the ricotta) and wonderfully creamy (from the creamcheese). Ricotta (means "recooked") is a cheese made from the whey (watery residue from makingother cheeses) that is cooked to produce a mild tasting, soft, yet granular white cheese. It is verysimilar to our cottage cheese. I like to use whole milk ricotta in this recipe and you will need to drain itbefore adding it to the cheesecake batter. Do this by either placing the ricotta in a fine-meshedstrainer or else a cheesecloth-lined strainer that has been suspended over a bowl. Cover and placein the refrigerator to drain for several hours, or even overnight.

The most important thing to remember when making a cheesecake is to have all the ingredients atroom temperature. Beat the cream cheese just until it is creamy and smooth (no lumps) and then addthe ricotta and sugar. You can do this in either an electric mixer or food processor. Just make sureyou scrape down the bowl often to remove any lumps and beat at low speed to reduce the amount of air incorporated into the batter. Too much air will cause the cheesecake to rise during baking only todisappointedly sink once it has been removed from the oven. Another thing to remember is that sincecheesecakes are a custard it is best to bake them in a water bath. A great piece of advise was givenby Rose Berenbaum in her book 'Cake Bible' where she says to add a little cornstarch to preventleakage. Of course, there is always the question of when is a cheesecake done? For this recipe it isdone when the cake has turned a light golden brown color and the filling has set but is still a littlewobbly in the center. As with all cheesecakes, let it cool before covering and placing in therefrigerator. I find cheesecakes do benefit from sitting overnight in the fridge so the flavors have timeto soften and blend. You can freeze this cheesecake for about a month by wrapping it in foil andplacing it in a airtight bag. Defrost by placing the frozen cheesecake in the refrigerator overnight tothaw.

 Although some like their cheesecake plain, I prefer serving it with either fresh fruit or a fruitsauce. While I am very fond of the raspberry or  strawberry sauces on the site, for the Christmasseason I like to serve this cake with a Cranberry Raspberry Sauce. This is done by cookingcranberries and raspberries with sugar, cornstarch (thickener), and a little lemon or orange zest. Thissauce is also excellent over ice cream.

 

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Preheat oven to 350 degrees F (180 degrees C) and butter,or spray with non stick cooking spray, a 9 inch (23 cm)spring form pan. Wrap the outside of the pan with twolayers of heavy aluminum foil.

For Crust: In a medium sized bowl combine the graham

cracker crumbs, sugar, and melted butter. Press thecrumbs evenly over the bottom of the spring form pan.Cover and refrigerate while you make the filling. For Filling: Place the ricotta in a fine-meshed strainer or else a cheesecloth-lined strainer that has been suspendedover a bowl. Cover and place in the refrigerator to drain for several hours, or even overnight. In the bowl of your food processor or electric mixer (or witha hand mixer), place the cream cheese and beat untilsmooth and free of lumps. Add the ricotta and sugar and

beat until smooth (about 2 - 3 minutes), scraping down thebowl as needed. Beat in the cornstarch. Add the eggs, oneat a time, beating about 30 seconds after each addition.Scrape down the sides of the bowl. Beat in the lemon zest,vanilla extract, and salt and beat until incorporated.

Remove the crust from the refrigerator and pour in thefilling. Place the spring form pan in a large roastingpan. Pour enough hot water into the roasting pan to comeabout halfway up the sides of your spring form pan.

Bake for about one hour to one hour 15 minutes, or until thetop of the cheesecake has nicely browned and the center of the cake moves slightly when the pan is gentlyshaken. Remove the pan from the water bath and cool on awire rack. Cover and refrigerate until the cheesecake iscold, about 6 - 8 hours or overnight. Serve in small sliceswith a spoonful of Cran-Raspberry Sauce (if desired). Cran-Raspberry Sauce: In a large saucepan combine allthe ingredients. Cook over medium heat, stirring often, untilthe sauce thickens and is bubbly. Remove from heat andlet cool. (Note: taste and add more sugar asneeded.) Cover and store in the refrigerator. Makes about 2cups (480 ml). 

Crust: 1 cup (100 grams) graham wafer or digestive biscuit crumbs 2 - 3 tablespoons (30 - 45 grams)granulated white sugar  1/4 cup (57 grams) unsalted butter,melted Filling: 20 ounces (2 1/2 cups) (570 grams) freshwhole milk ricotta, drained 1 - 8 ounce (227 grams ) cream cheese,room temperature (use full fat, notreduced or fat free cream cheese) 1 cup (200 grams) granulated white sugar 

1 tablespoons cornstarch (corn flour) 4 large eggs, room temperature Zest of 1 lemon or orange 1 1/2 teaspoons pure vanilla extract Cran-Raspberry Sauce:

3 cups (300 grams) frozen unsweetenedraspberries

2 cups (200 grams) fresh cranberries

1/2 cup (100 grams) granulated whitesugar (or more to taste)

1 tablespoon cornstarch (corn flour)

Zest of a lemon or orange (optional)

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Strawberry Banana Muffins RecipePrinter Friendly Page

hen I have fresh strawberries on hand and ripe bananas sitting on the counter waiting to beused, this is one recipe I often turn to. Maybe you think this is an unusual combination, bananas and strawberries, but actually these two sweet fruits go quite well together. One thingthese two fruits have in common is that while available year round they both are at thei r best in

Spring.

Muffins belong to the 'quick bread' family and indeed these muffins are quick to make. Just two bowls areneeded; one for the wet ingredients and one for the dry. Combine the two ingredients together, using alight hand, and your batter is made. One tip I have found to make life easier is to use an ice cream scoopfor transferring the batter to the muffin tins. And while you can place paper liners in each muffin cup I

usually just give the pan a quick spray with a nonstick vegetable spray (can also grease with butter). If you want giant sized muffins then this batter will make six. Otherwise you will get 12 regular sizedmuffins. Just remember that if making giant muffins you will have to increase the baking time by about 5minutes. They are done when a toothpick inserted into the center of the muffin comes out clean.  

Preheat oven to 350 degrees F (177 degrees C). Positionrack in center of oven. Line the muffin pan with paper liners or grease with butter or a vegetable spray. Set aside.

In a small saucepan melt the butter. Set aside.

In a medium sized bowl whisk together the brown sugar,eggs, vanilla extract and mashed banana. Add the meltedbutter to the brown sugar mixture and stir to combine.

In another large bowl combine the flour, baking powder,baking soda, cinnamon, and salt. Gently fold in the berries,making sure they are coated with flour. This helps toprevent the berries from sinking during baking. Do not over mix or the blueberries will end up coloring the batter blue. Add the wet ingredients to the dry ingredients and stir onlyuntil the ingredients are just combined. Do not over mix thebatter or tough muffins will result.

Fill each muffin cup about two thirds full of batter, using twospoons or an ice cream scoop. Fill any unused muffin cupshalfway with water to prevent warping of the pan and/or over browning of the muffins. Place in the oven and bake

until a tester inserted in the center of a muffin comes outclean, 20 to 25 minutes. Transfer to a wire rack to cool.

Makes 12 regular sized muffins.

 Adapted from Oregon's Cuisine of the Rain by KarenBrooks. 

1/2 cup (1 stick) (113 grams) unsaltedbutter , melted

3/4 cup (160 grams) light brown sugar  

2 large eggs, lightly beaten

1 teaspoon (4 grams) pure vanilla extract

2 large ripe bananas, mashed (about 1

cup)

1 cup (240 ml) fresh or frozen blueberriesor strawberries (cut into small pieces)

2 1/4 cups (315 grams) all-purpose flour  

1 1/2 teaspoons baking powder  

1/4 teaspoon baking soda

1 teaspoon (4 grams) ground cinnamon

1/2 teaspoon (2.5 grams) salt

Preheat oven to 350 degrees F (177 degrees C) and placerack in center of oven. Line a 12 cup muffin pan with paper liners or spray with a non stick vegetable spray. Set aside.

In a small bowl, whisk or stir together the flour, poppyseeds, salt, baking powder and baking soda. Set aside.

In the bowl of your electric mixer , or with a hand mixer,cream the butter and sugar. Beat in eggs, one at a time,beating well after each addition. Beat in the lemon zest,yogurt, and vanilla until well blended. Stir in the flour mixture just until moistened. Do not over mix. Spoon thebatter using either two spoons or an ice cream scoop intothe prepared muffin tins and bake for 18-20 minutes or untila wooden toothpick inserted in center comes out clean. (If making jumbo muffins increase the baking time to about 25

minutes.) Remove from oven and place on a wire rack tocool for 5 minutes before removing from pan and glazing.

Glaze: While muffins are baking stir together the powderedsugar and lemon juice. The mixture should be runny. Oncethe muffins are removed from the oven, wait five minutes,and then drizzle the glaze over the muffins with a spoon.

Makes 12 muffins

 Adapted from Creme de Colorado Cookbook by the Junior League of Denver 

Poppy Seed Muffins:

2 cups (280 grams) all-purpose flour  

2 tablespoons poppy seeds

1/2 teaspoon salt

1 1/4 teaspoons baking powder 

1/4 teaspoon baking soda 

1/2 cup (113 grams) unsalted butter 

3/4 cup (150 grams) granulated white

sugar  

2 large eggs 

Zest of one lemon

1 cup (240 ml) plain yogurt (do not usenon fat yogurt)

1 teaspoon pure vanilla extract

Lemon Glaze: (Optional)

1/2 cup (60 grams) powdered sugar  

2 tablespoons fresh lemon  juice 

Lemon Zest - The yellow outer rind of thelemon that contains the fruit's flavor andperfume. The rind being the outer skin of the lemon which consists of both theyellow zest and white membrane (pith).

Preheat oven to 350 degrees F (177 degrees C). Placerack in the middle of the oven. Line 12 muffin pans withpaper liners or spray with a non stick vegetable spray.

In a medium sized bowl, whisk the ricotta cheese and thenadd the eggs, one at a time, beating well after each

addition. Add the buttermilk, vanilla extract, lemon juice,and cooled melted butter, mixing well. Set aside.

In another large mixing bowl, whisk together the flour,sugar, baking powder, baking soda, salt, and lemon zest. Add the ricotta mixture to the flour mixture. Stir just untilcombined and then fold in the chopped cherries. Do notover mix this mixture or the muffins will be tough whenbaked.

Divide the batter amongst the 12 muffin cups using twospoons or an ice cream scoop.

Place in the oven and bake about 20 minutes or until lightlybrowned and a toothpick inserted in the center of a muffincomes out clean. (The baking time will be a little longer isusing frozen cherries.) Remove from oven and place on awire rack to cool.

Makes 12 regular-sized muffins.

Source:

Katzen, Mollie. 'Mollie Katzen's Sunlight Café'. Hyperion.New York: 2002.

 

Cherry Ricotta Muffins:

1 cup ricotta cheese

2 large eggs

1 cup (240 ml) buttermilk

1 tablespoon pure vanilla extract

1 tablespoon fresh lemon juice

4 tablespoons (57 grams) unsalted butter ,melted and cooled

2 cups (280 grams) all-purpose flour  

3/4 cup (150 grams) granulated whitesugar  

1 1/2 teaspoons baking powder  

1/8 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon grated lemon zest 

1 1/2 cup cherries (fresh or frozen), pitted

and sliced (If you frozen cherries do notdefrost before using). When fresh cherriesare out of season use dried cherries.

Lemon Zest - The yellow outer rind of thelemon that contains the fruit's flavor andperfume. The rind being the outer skin of the lemon which consists of both theyellow zest and white membrane (pith).

Preheat oven to 350 degrees F (177 degrees C). Placerack in the middle of the oven. Line 12 muffin pans withpaper liners or spray with a non stick vegetable spray.

In a medium sized bowl, whisk the ricotta cheese and thenadd the eggs, one at a time, beating well after eachaddition. Add the milk, vanilla extract, and cooled andmelted butter, mixing well. Set aside.

In a large mixing bowl, whisk together the flour, sugar,baking powder, salt, and cocoa powder. Add the ricottamixture to the flour mixture. Stir just until combined andthen fold in the chocolate chips. Do not over mix this batter or the muffins will be tough when baked.

Divide the batter amongst the 12 muffin cups using twospoons or an ice cream scoop.

Place in the oven and bake about 20 minutes or until lightlybrowned and a toothpick inserted in the center of a muffincomes out clean. Remove from oven and place on a wirerack to cool.

Makes 12 regular-sized muffins.

Source:

Katzen, Mollie. 'Mollie Katzen's Sunlight Café'. Hyperion.New York: 2002.

Chocolate Ricotta Muffins:

1 cup ricotta cheese

2 large eggs

1 1/3 cup (320 ml) milk

1 tablespoon pure vanilla extract

4 tablespoons (57 grams) unsalted butter , 

melted and cooled

2 1/3 cups (325 grams) all-purpose flour  

1 cup (200 grams) granulated white sugar  

2 teaspoons baking powder  

1/2 teaspoon salt

1/3 cup (35 grams) Dutch processedcocoa powder, sifted

1 cup (170 grams) semisweet chocolatechips

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