World Famous Recipes

Butterscotch Apple Cheesecake

Ingredients
Crust:
1-1/3 cups graham cracker crumbs (from 10 rectangular boards)
1/4 cup packed light-brown sugar
1/4 cup (1/2 stick) butter, melted
1/2 teaspoon ground cinnamon
Filling:
3 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
Pinch ground nutmeg
1-1/2 pounds cream cheese, at room temperature
1 jar (about 12.25 ounces) butterscotch sauce
1/4 cup packed light-brown sugar
3 eggs
1/2 teaspoon vanilla
1 Gala or Red Delicious apple (about 1/2 pound), peeled, cored and
finely diced

Topping:
2 tablespoons butter
2 Gala or Red Delicious apples (about 1 pound), peeled, cored and
thinly sliced
1/2 cup packed light-brown sugar
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
3/4 cup apple juice
2 tablespoons cornstarch

Directions
1. Crust: Mix crumbs, sugar, butter and cinnamon by hand in medium-size bowl or in food processor with on/off pulse motion until crumbs are evenly moistened. Cover your hand with plastic wrap, and press crumb mixture over bottom and 1 inch up sides of 9-inch springform pan. Wrap outside bottom and sides of pan with aluminum foil. Refrigerate until chilled, about 30 minutes.

2. Heat oven to 325 degrees F.

3. Filling: Mix together flour, cinnamon and nutmeg in small bowl. Beat
cream cheese in medium-size bowl on medium speed until smooth. Add
butterscotch sauce and brown sugar; beat until smooth. Add eggs, 1 at a time, beating well after each addition. On low speed, beat in the flour mixture and vanilla until smooth. Fold in diced apple.

4. Scrape filling into springform. Place larger baking pan on oven rack;
place springform in larger pan. Add hot water to larger pan to come
halfway up sides of springform pan.

5. Bake in 325 degree F oven 1 hour. Turn oven off; prop oven door open slightly with wooden spoon. Let cake cool in water bath 1 hour. Transfer springform pan from water bath to wire rack to cool, about 1 hour. Refrigerate until chilled.

6. Topping: Melt butter in medium-size skillet over medium-high heat.
Add sliced apples; saute 5 minutes or until slightly softened.
Meanwhile, in small bowl, combine sugar, cinnamon, nutmeg and salt. Add sugar mixture to skillet; cook until sugar melts, 2 minutes. Whisk apple juice and cornstarch in small bowl. Add to skillet; cook, stirring
occasionally, until thickened and caramel colored, 2 minutes. Pour onto cooled cake, spreading evenly to edges. Refrigerate until topping is cooled and set, about 2 hours.

7. To serve, remove side of pan. Slice cheesecake into wedges. Makes 12 servings.

BUTTER RUM CAKE

2 c. sifted flour
1 3/4 c. sugar
5 eggs
1/2 lb. margarine
1 tsp. vanilla
1 tsp. butter flavoring
1 tsp. rum flavor

Cream margarine thoroughly; add sugar gradually. Add
eggs one at a time; mix well. Add extracts. Add sifted flour
a little at a time; blend well. Pour batter into greased and
dusted 10-inch stem pan and bake at 325 degrees for about 1 hour or
until done.

Butter Rum Cake Icing:
1 c. sugar
1/2 c. water
1 tsp. rum flavor
Bring water and sugar to a boil. Cool and add 1 tea-
spoon rum flavor. Use pastry brush and apply to warm cake.

Orange Meringue Pie

Filling Ingredients
3/4 cup sugar
1/3 cup cornstarch
1/4 tsp salt
1 cup orange juice
1/2 cup lemon juice
1/4 cup water
4 eggs, separated (whites will be used in meringue)
4 TB butter, cut into small pieces
1-2 tsp grated orange rind
Optional: cut up pieces of fresh orange

Organize your ingredients:
• Have all ingredients at hand before you start.
• Grate the orange rind before squeezing the orange.
• Before you start to cook, separate the eggs and cut up the butter.

Mix the sugar, cornstarch, and salt in a medium saucepan, off the heat. Add the orange juice, lemon juice, and water and stir with a whisk. Add the egg yolks and whisk until the mixture is well blended and of uniform color.

Cook over medium heat for about 5 minutes. The mixture will thicken and start to bubble. It should be thick enough so that it holds its shape when you stir it.

Remove from the heat and stir in the butter and rind. The mixture will be thick and yellowy-orange. Stir in the cut up pieces of orange.
Pour the mixture into a baked pie crust and cover it with plastic wrap to keep a skin from forming on top.

Meringue Ingredients
4 egg whites
1 TB cornstarch
1 TB sugar
1/3 cup water
1/2 tsp vanilla
1/4 tsp cream of tartar
1/2 cup sugar

Preheat the oven to 350°F and place oven rack in the middle. (Hint—the meringue will be tall, so make sure it won’t hit the top of the oven!)

In a small pan, combine the cornstarch, 1 TB sugar, and water. Cook for several minutes over medium heat, stirring constantly. The mixture will thicken and become translucent. Cool.

Beat the egg whites until frothy, then add the vanilla, cream of tartar, and 1/2 cup sugar. Beat until foamy. Add the cornstarch mixture and continue beating until the meringue forms soft peaks; if you lift some with a spoon or spatula, it should form a peak that stands up. The meringue will also look shiny.

Remove the plastic wrap from the pie and spread the meringue over the filling. Start by spreading it around the edges, being sure to seal the edges of the crust. Pile the meringue into the middle of the pie and make some decorative swirls with your spatula.
Bake for about 20-25 minutes. The meringue should be lightly browned. Check it frequently for the last 5-10 minutes to make sure the peaks don’t burn.

Delicate Salisbury Steaks

1 can cream of mushroom soup
1 lb. hamburger
1/2 c. dry bread crumbs
1 egg, beaten
1/4 c. onion, chopped finely
1 1/2 c. sliced mushrooms (optional)

Mix together 1/4 c. soup, hamburger, bread crumbs, egg, and onion. Shape into 6 patties. Cook patties in skillet over medium heat until brown on both sides. Drain fat. Remove hamburgers from skillet, and add remaining soup and mushrooms, stirring well. Return hamburgers to skillet and reduce heat to low. Cover and simmer 20 minutes or until done. Serve with mashed potatoes

Skillet Turkey Sauerbraten

Ingredients
1 tablespoon vegetable oil
4 turkey cutlets (1 pound total)
3/4 cup frozen chopped onions, thawed and drained
1/2 cup frozen sliced carrots, thawed
1 cup beef broth
1/4 cup dry red wine
1/4 cup crumbled ginger cookies
2 tablespoons red-wine vinegar
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup reduced-fat sour cream
2 teaspoons all-purpose flour
1/2 package thin noodles
2 tablespoons dried parsley

Directions
1. Heat oil in large nonstick skillet over medium heat. Working in
batches if necessary to avoid crowding skillet, add turkey cutlets to
skillet; cook 30 seconds on each side. Remove to platter.

2. Add onions and carrots to skillet; saute 2 to 3 minutes or until
tender. Add beef broth, red wine, cookies, vinegar, ground ginger, salt
and pepper. Bring to a boil.

3. Return turkey to skillet. Reduce heat; cover and simmer 2 to 3
minutes.

4. Meanwhile, combine sour cream and flour in small bowl.

5. Remove turkey to platter. Add sour cream mixture to skillet; cook,
stirring, 1 to 2 minutes or until thickened.

6. Meanwhile, cook noodles according to package directions. Drain. Toss
with the dried parsley.

7. Spoon sauce over turkey. Serve with noodles. Makes 4 servings.