The Biker eNews Grill
May 2008 Edition

By Chef FatBoy

Greetings and welcome to "The Biker eNews Grill" where you'll find the very best in Biker food recipes by Bikers for Bikers. Each Month we'll post some of my own recipes and those received from Bikers all over the world. We like to thank everyone for all the great recipes we received these past few Months from Bikers all over the US and in England, many thanks and we can't forget about Melody's Desserts, they top off any meal! So, we hope you enjoy this Months recipes and please keep them coming!

If you want to join in the fun, send me your favorite recipes and we'll get them posted here for all to see and try. Please e-mail them to: fatboy@chef-fatboy.com and while you're at it, check out my website at: www.chef-fatboy.com for more wonderful Biker recipes and more. Oh! If you're into Wild Game stop by and see Old Grizzly Pete's tab, where there's always something good to eat. You'll be glad you did and so will I.

Ride safe and always EAT WELL!

Chef FatBoy

Roast Hog Loin
Submitted by: Big Bear, South Dakota, USA
Serve’s 6 people

Ingredients:
3 lbs boned and rolled loin of Pork
Marinade:
1/3 pt red wine
3 tbsp vinegar
2 sliced carrots
1 sliced onion
2 shallots roughly chopped
4 crushed cloves of garlic
2 bay leaves
small bunch parsley
few sprigs fresh thyme
few sprigs marjoram
2 tsp salt
Sauce:
3/4 pt stock
1oz flour
1 1/2 tbsp lard or olive oil
Directions:
Bring all the marinade ingredients to the boil, and simmer for 3 minutes. Leave to cool. Score the fat on the loin lightly across the top, and place the meat in a deep dish, covering with the marinade. Leave for 2 or 3 days, turning the meat twice a day. Remove the meat and wipe it dry. Place it in an oven-proof braising pan or heavy casserole dish over heat, and add the oil or lard. Brown the meat well and remove it from the pan. Bring the marinade to the boil in a second pan. Mix the fat and the flour into a roux in the pan, and strain over the hot marinade, stirring until smooth. Add enough warm stock to thin the mixture. Put back the meat, cover the pan and cook in a low oven (330 deg. F, 170 deg. C, gas 3) for 2 1/2 hours. Place meat in a serving dish. Transfer the sauce into a pan, skim off the fat and bring to the boil.

Hog Casserole in Italian Sauce
Submitted by: Cindy Mails, Port Saint Lucie, Fl.
Serves: 4-6

Ingredients :
2 lbs. generous cubes trimmed Pork shoulder
1 tablespoon flour
1/2 pt robust red wine
2-3 tbsp oil (or butter)
Marinade:
1 diced onion
2 cloves garlic
3-4 chopped sage leaves
a good sprig finely cut rosemary leaves
2-3 cloves garlic minced
2 tbsp spiced vinegar or wine vinegar
2 tbsp spiced oil or olive oil
2 tbsp Marsala (optional)
2 tbsp robust red wine
1-2 teaspoonfuls salt
plenty of pepper

Directions:
Mix the meat with all the marinade ingredients and marinade in a cool place for 24 hrs or up to 5 days. Drain from the marinade and pat dry. Heat the butter or oil in a heavy frying pan and fry the meat until brown all over, sprinkling the flour over to brown a little too. Do not overfill the pan or the meat may stew, not brown and keep the heat up. Remove from heat and place in the casserole, preferably earthenware. Deglaze the pan with the marinade and wine and pour over the meat. Cover closely, a layer of tinfoil or bakewell under the lid and cook in a very slow oven (130 C) for about 2-3 hrs until the meat is very tender and the sauce well reduced. Cook with the lid off if not well reduced, for the sauce should be little more than a sticky substance that coats the meat. Degrease any excess fat and serve over polenta or noodles. This gets better and better. Everytime you re-heat it.

Hank’s Grilled Chicken
Submitted by: Crazy Hank, Sarasota, Fl.

Ingredients:
2 to 2 1/2 lbs. cut up chicken
1/4 C. fresh lemon juice
1/4 C. olive oil
2 T. soy sauce
2 large cloves garlic, minced
1/2 t. ground cumin
1/2 t. sugar
1/4 t. ground black pepper

Directions:
Arrange chicken in 9 x 13 inch dish. In small bowl, combine remaining ingredients; pour half mixture over chicken; cover and refrigerate chicken at least 1 hour or overnight. Cover and refrigerate bowl of remaining marinade for basting. Drain chicken; discard liquid. Grill chicken on covered grill, skin-side down, first. Baste with reserved marinade. Turn. Cook 20 to 25 minutes or until no longer pink at bone. Yield: 6 servings

Sticky Garlic Chicken Skewers
Submitted by: Crazy Hank, Sarasota, Fl.

Ingredients:
3 garlic cloves, crushed
2 tablespoons honey
4 tablespoons tomato ketchup
4 tablespoons Worcestershire sauce
2 teaspoons English or Dijon mustard
2 teaspoons hot pepper sauce
3 skinless, boneless chicken breasts, cut into thin strips
Salt and freshly ground black pepper
Soak 12 (10-inch) bamboo skewers in water for 20 minutes.

Directions:
Mix together the garlic, honey, ketchup, Worcestershire sauce, mustard and hot pepper sauce, and season to taste with salt and freshly ground black pepper. Toss in the chicken and stir until well combined, transfer to a nonmetallic dish, cover and marinate for 20 or 30 minutes, or overnight.

Prepare the outdoor grill, or preheat the broiler to high. Thread the marinated chicken onto the skewers. Cook over the hot coals of an outdoor grill for 5 to 6 minutes. Or, arrange on a foil-lined baking sheet and broil for 6 to 7 minutes, turning occasionally until well browned and cooked through. Yield: 4 servings.

Debbie’s Grilled Chicken
Submitted by: Debbie Richards, Hobe Sound, Fl.

Ingredients:
Marinade:
1/2 cup olive oil
Juice of 2 lemons or limes
3 cloves garlic, flattened
1/8 cup chopped fresh rosemary
1/4 cup chopped fresh Italian parsley
Salt and freshly ground pepper, to taste

Chicken:
2 chickens (3 to 4 pounds each), butterflied and backbone removed
2 to 3 quartered or sliced lemons or limes, for garnish
5 to 6 sprigs of rosemary, for garnish

Directions:
To grill or roast, combine all of the ingredients for marinade in a medium bowl. Place the chicken in a large bowl, pour marinade over chicken, and cover and refrigerate overnight, turning occasionally. To grill chicken, heat grill to medium-hot. Remove chicken from the marinade and pat dry. Reserve the marinade. Put chicken on the grill skin side down and place a heavy weight on top of chicken--a cast-iron skillet or a brick wrapped in aluminum foil. Cook for 10 to 12 minutes, basting with reserved marinade. Turn chicken and grill an additional 15 minutes. To roast chicken, preheat oven to 425 degrees. Remove chicken from marinade and pat dry. Reserve the marinade. Heat one or two cast-iron or other heavy pans until very hot. Place chicken in the heated pan skin side down, and weight chicken with foil-wrapped bricks, heavy cans or another heavy pan. Cook in the oven for 5 to 7 minutes. Remove the weights and return to the oven for 15 minutes; baste frequently with the reserved marinade. Turn, baste and cook for about 20 minutes more. Check for doneness. The juices should run clear. Serve with lemon or lime slices and rosemary. Makes 6 servings

Debbie’s Marinated Grilled Chicken
Submitted by: Debbie Richards, Hobe Sound, Fl.

Ingredients:
2 fryer chickens, cut into pieces salt and pepper
4 garlic cloves, mashed or finely chopped
2/3 cup apple cider vinegar
1/2 cup water
1 1/3 cup vegetable oil
4 tablespoons dried oregano

Directions:
Place chicken in large, glass baking dish. Sprinkle both sides with generous amount of salt and pepper. Whisk next 5 ingredients together in a bowl. Pour over the chicken and turn to coat. Marinate chicken in the refrigerator at least two hours and up to six, turning occasionally. Prepare grill. Remove chicken from marinade. Discard marinade. Grill chicken, turning occasionally until done, about 45 minutes. Serves 6 to 8.

Angela’s Grilled Herb Chicken
Submitted by: Angela Schafer, Jensen Beach, Fl.

Ingredients:
1/2 cup finely chopped fresh Italian parsley
1/2 cup finely chopped fresh fennel tops
1/2 cup finely chopped green onions
1 8 ounce carton plain nonfat yogurt salt and pepper
1 3 pound chicken, butterflied (see note)
1 teaspoon olive oil

Directions:
Combine parsley, fennel, onions, yogurt, and salt and pepper to taste in a glass bowl. Remove excess fat from chicken. Pat dry. Place fingers between the skin and meat of the chicken to separate and make space for herb mixture. Place herb mixture under chicken skin, pushing it in gently under skin until all parts of meat are covered. Massage the chicken to evenly distribute herb mixture under the skin. Let sit at least 30 minutes or overnight in the refrigerator. Brush skin lightly with olive oil before grilling. Place the chicken, skin side up, in center of the cooking grate and grill for 45 to 55 minutes or until the juices run clear and the skin is crisp. It is not necessary to turn over. Remove chicken skin before eating, if desired.

Angela’s Italian Chicken Breast
Submitted by: Angela Schafer, Jensen Beach, Fl.

Ingredients:
1 lb. grated mozzarella cheese
3 C. flour divided
1/2 C. dried parsley flakes
1/3 C. grated Parmesan cheese
1 package dry Italian salad dressing mix
1 C. milk2 eggs
8 boneless skinless chicken breasts halves flattened
vegetable oil
grated Parmesan cheese and chopped parsley

Directions:
In a medium sized bowl, combine mozzarella, 2 cups of the flour, parsley flakes, parmesan and dressing mix. Blend well. In a small bowl, whisk together eggs and milk. Place remaining flour on a piece of wax paper. Coat chicken with flour, shake off excess. Dip into milk mixture, then into cheese mixture. Coat evenly and press into chicken. Heat about 1/8 inch of oil in a large skillet, over medium heat. Add chicken and cook 5 - 6 minutes on each side or until golden brown and chicken is thoroughly cooked.

Angela’s Almond Parmesan Chicken Tenders with Sauce
Submitted by: Angela Schafer, Hobe Sound, Fl.

Ingredients:
1 C. crushed butter-flavored crackers
1/2 C. slivered almonds
1/4 C. grated Parmesan cheese
1/4 C. plain dry breadcrumbs
1 t. salt 1 t. black pepper
1 lb. boneless skinless chicken breasts, cut into
1/4-inch strips
2 egg whites, lightly beaten
4 C. oil

Directions:
Place cracker crumbs, almonds, cheese, breadcrumbs, salt and pepper in food processor container; pulse 20 seconds. Transfer to a medium bowl. Coat chicken with egg whites then dip them in the cracker mixture. Place on a clean plate. Heat oil in a deep skillet to 350° F. Add chicken in batches to the hot oil. Fry 30 to 45 seconds or until golden brown. Drain on paper towels. Sprinkle with Parmesan cheese. Yield: 4 to 6 servings

Fran’s Chicken
Submitted by: Fran Thorne, Palm City, Fl.

Ingredients:
1/2 C. butter
1 3/4 C. cheddar cheese crackers finely crushed
2 T. taco seasoning mix
8 chicken breasts boned, skinned and flattened
5 green onions chopped
1 (4oz.) can chopped green chilies
2 C. heavy cream
1 t. instant chicken bouillon
2 C. grated Monterey Jack cheese

Directions:
Melt butter and pour two-thirds into a 9 x 13 inch baking dish. Set aside.Combine cracker crumbs and taco mix. Dredge chicken in this mixture. Pat it on so that you get a lot of the mix on the chicken. Place the chicken in the baking dish. In the saucepan with the butter add the onions. Saute until softened. Then add the green chilies, heavy cream, instant chicken bouillon and the Monterey Jack cheese. Mix and stir until smooth. Pour over the chicken breasts. Bake uncovered for 50 - 60 minutes. Serves 6 - 8.

Fran’s Margarita Chicken
Submitted by: Fran Thorne, Palm City, Fl.

Ingredients:
1/2 cup nonalcoholic margarita mix
3 tablespoons lime juice
1 clove garlic - crushed
3 pounds cut-up broiler-flyer chicken
1 teaspoon coarse salt

Directions:
Mix margarita mix, lime juice and garlic in re-sealable heavy-duty plastic food-storage bag. Add chicken; seal bag and turn to coat with marinade. Refrigerate, turning bag occasionally, at least 1 hour but no longer than 24 hours. Remove chicken from marinade; reserve marinade. Heat coals or gas grill. Place chicken, skin sides up, on grill. Brush with marinade; sprinkle with 1/2 teaspoon of the salt. Cover and grill 5 to 6 inches from medium heat 15 minutes; turn chicken. Brush with remaining marinade; sprinkle with remaining 1/2 tea-spoon salt. Cover and grill 20 to 40 minutes longer, turning occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut. 6 servings.

Vic’s Chicken Breast with Hotter-than-Heck Barbecue Sauce
Submitted by: Vic Roma, Palm City, Fl.

Ingredients:
1/4 cup chipotle peppers in adobo sauce
nonstick spray coating
1/3 cup finely chopped onion
3 cloves garlic minced1 cup catsup
3 tablespoons white wine vinegar
3 tablespoons molasses or sorghum
1 tablespoon Worcestershire sauce
6 medium skinless boneless chicken breast halves
1 1/2 pounds total

Directions:
For the sauce, remove any stems from chipotle peppers. Place peppers and adobo sauce in a blender container. Cover and blend till smooth. Set aside. SPRAY a medium saucepan with nonstick coating. Cook onion and garlic in saucepan till tender. Stir in chipotle peppers, catsup, vinegar, molasses or sorghum, and Worcestershire sauce. Bring to boiling. Reduce heat. Simmer, uncovered, about 10 minutes or till mixture is slightly thickened. Meanwhile, rinse chicken and pat dry with paper towels. Grill chicken on the rack of an uncovered grill directly over medium coals 12 to 15 minutes or till chicken is tender and no longer pink, turning once halfway through grilling time and brushing on sauce the last 5 minutes. Bring remaining sauce to boil; pass with chicken. Sauce may be refrigerated up to a week. Makes 6 servings.

Vic’s Peppery Grilled Flank Steak
Submitted by: Vic Roma, Palm City, Fl.

Ingredients:
2/3 cup dry white wine
1/4 cup olive oil
2 1/2 tablespoons cracked pepper
4 teaspoons sugar
2 garlic cloves, pressed
2 red bell peppers, cut into thin strips
2 yellow bell peppers, cut into thin strips
2 1 1/2 pound flank steaks, trimmed

Directions:
Combine first 7 ingredients in a shallow dish or large heavy duty zip top bag; add steaks. Seal and Chill 8 hours, turning occasionally. Remove steaks and bell pepper from marinade, discarding marinade. Place bell pepper strips in a grill basket. Grill steaks and bell peppers, covered with grill lid, over high heat 8 minutes on each side or to desired degree of doneness. Cut steak diagonally across the grain into thin strips.

Bobbie’s Bourbon Steak
Submitted by: Bobbie Vigrass, Port Saint Lucie, Fl.

Ingredients:
1 1/2 pounds steak
1 teaspoon sugar
1/4 cup bourbon
2 tablespoons soy sauce
2 tablespoons water
1 garlic clove, crushed

Directions:
Mix all ingredients together, place in ziplock bag and marinate steak 4 hours or over night. Grill to desired doneness. This recipe is good with any cut of steak you like.

Bobbie’s Grilled Meatballs
Submitted by: Bobbie Vigrass, Port Saint Lucie, Fl.

Ingredients:
2 lbs. ground beef
1 1/2 C. grated onion
2 minced garlic cloves
2 eggs beaten
1 T. thyme fresh or
1 t. dry1 t. pepper
1 t. salt

Directions:
Mix ingredients together until it comes together and holds together well. Form into 12 - 3 inch ovals and thread them onto skewers. Cook on the grill over medium heat 7 minutes or until no longer pink in the middle. Serve with Pita Bread, Onion Salad and Yogurt Sauce. Warm the Pita Bread and cut in half and put 1 meatball in each half.

Yogurt Sauce:
4 C. plain yogurt
3 garlic cloves minced
3 T. olive oil
1 T. fresh lemon juice
1/4 C. fresh mintsalt and pepper

Line a large sieve with cheesecloth and place it over a bowl. Spoon the yogurt into the sieve and refrigerate for 4 hours to drain off excess water. Add the rest of the ingredients to a bowl, add yogurt and blend well. Chill until ready to serve.

Karen’s Sweet and Sour Raspberry Glazed Spareribs
Submitted by: Karen Mitchell, Stuart, Fl.

Ingredients:
2 sides spareribs or your favorite ribs
1 recipe sweet and sour raspberry glaze (recipe follows)

Sweet-and-sour raspberry glaze:
2 tablespoons white sesame seeds
1/2 cup raspberry jam
1/2 cup wine vinegar
1/4 cup dark soy sauce
1/4 cup finely minced ginger
2 teaspoons chile sauce
1/4 cup minced green onion, green and white parts
1/2 teaspoon Chinese five-spice powder or cinnamon

Directions:
Remove the membrane from the underside of the ribs. Then place the ribs in a rectangular dish or baking pan. To make the glaze, in an ungreased skillet over high heat toast the sesame seeds until golden. Transfer the seeds to a bowl and combine with the remaining glaze ingredients. Stir well. Coat the ribs evenly on both sides with the glaze. Reserve the extra glaze. Marinate the ribs, refrigerated, for at least 15 minutes. For more flavor, marinate up to eight hours.

To grill the ribs, if using a gas barbecue, preheat to medium (325 degrees). If using charcoal or wood, prepare a fire. When the coals are ash-covered, push them to the outside of the grill. Place a pan of water in the bottom of the grill among the coals and cover the coals with the cooking grate. Place a rib rack on the cooking grate and add the ribs. Alternatively, brush the cooking grate with a flavorless cooking oil and lay the ribs meaty side up in the center of the grill. Cover the grill.

Regulate the heat so that it remains at a medium temperature. Occasionally during cooking, baste the ribs with the reserved rub, stopping 15 minutes before removing the ribs from the grill. To serve, cut each side of the ribs in half, into three sections, or into individual ribs. Transfer to a heated serving platter or four heated dinner plates and serve at once. Serves 4.

Rudy’s Tequila and Lime Pork Spareribs
Submitted by: Rudy Liddell, Ft. Pierce, Fl.

Ingredients:
3 pounds pork spareribs
1 cup olive oil juice from
4 limes
1/2 cup tequila
1/4 cup fine chopped onions
2 tablespoons minced garlic
2 medium jalapenos, stem, seed and fine mince
2 tablespoons fine chopped fresh cilantro

Directions:
Season the ribs with salt and pepper. In a small mixing bowl, whisk the oil, lime juice, tequila, onions, garlic, jalapenos and cilantro. Whisk well. Season with salt and pepper. Place the ribs, meat side down, in a glass baking dish. Pour the marinade over the ribs, coating each side completely. Cover with plastic wrap and refrigerate overnight (at least 12 hours), turning every couple of hours. Remove from the refrigerator and bring the ribs to room temperature. Preheat the grill on low. Place the ribs, meat side down, and slow grill the ribs, turning and basting every 15 minutes. Cook for about 1 1/2 to 2 hours, or until the ribs are tender. Remove from the grill and slice into individual ribs. Yield: 2 to 3 servings

Jo Jo’s Honey-Wine Smoked Ribs
Submitted by: Jo Jo Libre, Daytona Beach, Fl.

Ingredients:
Sauce:
2 C. Madeira wine
1/3 C. Honey
1/4 C. Dijon mustard
1 T. Finely chopped onion
2 T. Worcestershire sauce
1 T. Lemon juice
Ribs:
4 lbs. Fully cooked smoked pork loin back ribs, cut into serving -sized pieces

Directions:
Grill Directions: Heat grill. In medium saucepan, combine all sauce ingredients; blend well. Cook over medium - high heat for 25 to 30 minutes or until sauce is reduced by half and slightly thickened, stirring frequently.

When ready to grill, place ribs on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals. Brush ribs with sauce; cook 15 to 20 minutes or until ribs are thoroughly heated, turning and brushing frequently with sauce. Bring any remaining sauce to a boil; serve sauce with ribs. 8 servings.

Jo Jo’s Beer BBQ Ribs
Submitted by: Jo Jo Libre, Daytona Beach, Fl.

Ingredients:
48 oz. boneless country style pork ribs (12 oz. per person)
3 oz. hickory smoke flavoring
6 oz. beer

BBQ Sauce
8 cups BBQ sauce
8 cups honey dijon dressing
1 cup beer

Directions:
Directions: Layer ribs into pan, fill with water to one inch above ribs. Add hickory flavoring and beer. Bring to a boil, reduce heat to a simmer, cook 25 to 35 minutes until ribs are fully cooked. While ribs are simmering, mix together BBQ sauce ingredients. Drain water off the ribs, then place ribs in foil lined baking pan. Fully cover ribs with BBQ sauce. Cover pan with foil and bake in 275-degree oven for 2 1/2 to 3 1/2 hours to produce slow cooked and tender ribs.

Now for Ms. Melody's Awesome Desserts!! OH! Yeah!

Ginger Apple Crisp

Ingredients:
1/3 c Cornflake crumbs
1/4 c Firmly packed brown sugar
3 tbsp. Flour
2 tbsp. Crystallized ginger, chopped or 1 tsp ginger
2 tbsp. Margarine/butter melted
6 Rome or McIntosh apples, peeled, cored and thinly sliced (6 cups)
2 tbsp. Sugar
2 tsp. Lemon juice
1 1/2 c Frozen vanilla nonfat yogurt or vanilla ice milk

Directions:
Heat oven to 400F. Spray 8 inch square (1 1/2 quart) baking disk with non stick spray. In a small bowl, combine the cornflake crumbs, brown sugar, flour and ginger; mix well. Add in melted margarine or butter and mix well. Place apples in spray-coated dish. Add sugar and lemon juice; toss to coat. Sprinkle apples with crumb mixture; press gently. Bake for 25-30 minutes or until apples are tender and mixture is bubbly. Cool slightly; serve with frozen vanilla yogurt or ice milk.

Apple, Carrot, or Zucchini Cake

Ingredients:
4 cups peeled, cored and shredded apple
2 cups white sugar 2 eggs
1 cup chopped walnuts
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon salt
2 teaspoons baking soda
1/2 cup vegetable oil

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 X 13 inch pan. In a large bowl, blend the sugar with the eggs. Add the oil, and mix well. Mix in flour, spices, salt, and baking soda. Stir in the nuts and the apples, carrots, or zucchini. Pour batter into prepared pan. Bake for 40 minutes. Serve warm or cooled.

Black Forest Cobbler
Submitted by: Rachel Wilson, KY.

Ingredients:
1/2 cup granulated sugar
1 tablespoon cornstarch
7 cups (2 pounds) pitted red cherries*
1/4 teaspoon almond extract
3/4 cup all-purpose flour
1/4 cup baking cocoa
1 tablespoon granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons butter or margarine
1/2 cup milk Cream or ice cream, if desired

Directions
Preheat oven to 400 degrees F. Mix the 1/2 cup sugar and the cornstarch in 2-quart saucepan. Stir in cherries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in almond extract. Pour into ungreased 2-quart casserole; keep hot in oven. Mix flour, cocoa, the 1 tablespoon sugar, the baking powder and salt in a bowl. Cut in butter, using pastry blender or crisscrossing 2 knifes, until mixture looks like fine crumbs. Stir in milk. Drop dough by 6 spoonsful onto hot fruit mixture. Bake 25 to 30 minutes or until topping is set. Serve warm with cream. Frozen cherries, partially thawed, can be used for the fresh cherries.

Triple Citrus Cheesecake

Ingredients:
1 cup Graham Cracker Crumbs
1/3 cup firmly packed brown sugar
1/4 cup (1/2 stick) butter or margarine, melted
4 pkg. (8 oz. each) Cream Cheese
1 cup granulated sugar
2 Tbsp. flour 1 tsp. vanilla 4 eggs
1 Tbsp. fresh lemon juice 1 Tbsp. fresh lime juice
1 Tbsp. fresh orange juice
1 tsp. grated lemon peel
1 tsp. grated lime peel
1 tsp. grated orange peel

Directions
Mix crumbs, brown sugar and butter; press onto bottom of 9-inch springform pan. Bake at 325°F for 10 minutes if using a silver springform pan. (Bake at 300°F for 10 minutes if using a dark nonstick springform pan.) Beat cream cheese, granulated sugar, flour and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Blend in remaining ingredients; pour over crust. Bake at 325°F for 1 hour and 5 minutes or until center is almost set if using a silver springform pan. (Bake at 300°F for 1 hour and 5 minutes or until center is almost set if using a dark nonstick springform pan.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.

Cherry Spice Cake -

Ingredients:
1 1/2 cups canned cherry pie filling
1/2 cup butter, softened
2 cups white sugar
2 eggs
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
2 (8 ounce) packages cream cheese, softened
1 cup butter, softened
3 tablespoons milk
1 tablespoon vanilla extract
8 cups sifted confectioners' sugar

Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans. Place the cherry pie filling into the container of a food processor. Pulse until roughly chopped. In a large bowl, mix butter and white sugar until light and fluffy. Add eggs one at a time, mixing well after each one. In a separate bowl, sift together the flour, baking soda, nutmeg, cinnamon, cloves and allspice. Alternate stirring in the dry ingredients and cherry pie filling. Stir just until blended. Divide the batter evenly between the three pans. Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Cool in the pans on a wire rack. When the cakes have cooled enough to handle, tap them out of the pans and allow them to cool completely on the wire rack. To make the frosting, combine the cream cheese, 1 cup butter, milk and vanilla in a large mixing bowl. Beat with an electric mixer until blended. Gradually mix in the sugar, stirring until smooth. Spread frosting between the layers and onto the sides and top of the cake.

Creamy Lemon Pie
Submitted By: Motor Mama, Conyers, GA.

Ingredients:
1 (8 or 9 inch) graham cracker pie crust
3 egg yolks
1 (14 ounce) can sweetened condensed milk
1/2 cup fresh lemon juice Grated rind of
1 or 2 lemons, as desired
Yellow food coloring
Whipped cream
Directions
Heat oven to 325 degrees F. Beat eggs with milk, lemon juice, lemon rind and coloring. Pour into pie shell and bake 30 minutes. Cool and then chill before serving. To serve, garnish with whipped cream and lemon slices.

Taffy Apple Cheesecake Pie Submitted by: Big Mama, GA.

Ingredients:
Filling:
2 tablespoons margarine
1/2 cup firmly packed brown sugar
4 medium apples, peeled, cored, thinly sliced (about 5 cups)
21 caramels, unwrapped
1/4 cup half-and-half
8 ounces cream cheese, softened
1/2 cup firmly packed brown sugar
1/2 teaspoon pumpkin pie spice
1 1/2 teaspoons vanilla extract
1 egg
Crust:
1 (15 ounce) Pillsbury Refrigerated Pie Crust
Topping:
1/2 cup milk chocolate chips, finely chopped
3/4 cup pecans, finely chopped
Garnish:
1 (8 ounce) container frozen whipped topping, thawed
1 teaspoon pumpkin pie spice

Directions
In a large skillet over medium-high heat, melt butter and 1/2 cup brown sugar, stirring constantly. Add apples; cook and stir 12 to 15 minutes or until apples are caramel in color and tender. Set aside. Drain, if necessary. In top of double boiler or in medium heavy saucepan over low heat, melt caramels and half-and-half until mixture is smooth, stirring frequently. Keep warm. In small bowl, beat cream cheese and 1/2 cup brown sugar until light and fluffy. Add 1/2 teaspoon pumpkin pie spice, vanilla and egg. Beat until blended. Prepare pie crust according to package directions for one-crust filled pie using 10 inch deep-dish pie pan or 9-inch springform pan. (Refrigerate remaining crust for a later use). Heat oven to 375 degrees F. Fold half of caramel mixture into cream cheese mixture. Add apple mixture to remaining caramel mixture; mix well. Spoon apple caramel mixture into crust-line pan. In small bowl, combine topping ingredients; reserve 2 tablespoons mixture. Sprinkle remaining topping over apple mixture. Top with caramel cream cheese mixture. Bake at 375 degrees F for 35 to 45 minutes or until deep golden brown and filling is set. Cool completely. Refrigerate 30 minutes or until cold. Fold pumpkin pie spice into whipped topping. Pipe or spoon mixture onto pie; sprinkle with reserved 2 tablespoons topping. Store in refrigerator. Serves 8 to 10

Back to Stories, News and Entertainment