Newspaper Archive of
Cuba Free Press
Cuba, Missouri
February 5, 2004     Cuba Free Press
PAGE 25     (25 of 28 available)        PREVIOUS     NEXT      Full Size Image
PAGE 25     (25 of 28 available)        PREVIOUS     NEXT      Full Size Image
February 5, 2004

Newspaper Archive of Cuba Free Press produced by SmallTownPapers, Inc.
Website © 2019. All content copyrighted. Copyright Information.     Terms Of Use.     Request Content Removal.

The Cuba Free Press February 5, 2004--I 3B for Valentine's Day with chocolate Triple Chocolate Cheesecake chocolate graham crumbs, (about 16 g spray rum semisweet chocolate nonfat cream cheese, Neufchatel cheese, SUgar unsweetened vanilla extract salt sour cream sugar unsweetened cocoa ate curls (optional) P SUgar margarine egg white oven to 350 . Place a bowl; beat of a mixer until stir well. Firmly bottom and 1 sides of an 8-inch coated with cook- Bake at 350 for 10 minutes; let cool on a wire rack. Turn oven down to 300 . Combine rum and chocolate squares in the top of a double boiler. Cook over simmering water 2 minutes or until chocolate melts, stirring frequently. Remove from heat; add chocolate syrup, stir- ring until smooth. Place cheeses in a large bowl; beat at medium speed of a mixer until smooth. Add 1 cup sugar, 2 tablespoon cocoa, vanilla and beat until smooth. Add rum mixture; beat at low speed until well blended. Add eggs, 1 at a time, beating well after each addition. Pour cheese mixture into prepared pan; bake at 300 for 40 minutes or until almost set. Combine sour cream, 1 table- 'spoon sugar, and 2 teaspoons co- coa; stir well. Turn oven off, and spread sour cream mixture over cheesecake. Let cheesecake stand for 45 minutes in oven with door closed. Remove cheesecake from oven, and let cool to room temperature. Cover and chill at least 8 hours. Garnish with chocolate curls. Fat Free Chocolate Cake flour SUgar UnSWeetened cocoa baking soda salt ater light corn syrup, (or dark) lOwdered sugar extract or as needed to,350 de- uare bak- ing pan with cooking spray. In large bowl, combine flour, sugar, cocoa, cornstarch, soda and salt. In medium bowl, whisk to- gether egg whites, water and corn syrup. Stir egg mixture into flour mix- ture until smooth. Pour into bak- ing pan. Bake 1/2 hour or until cake springs back when lightly touched. Cool on wire rack 10 minutes. Glaze: beat together cocoa, pow- dered sugar, vanilla, egg white and water by droplets. Drizzle glaze over warm cake. To serve, cut into squares. Low Fat Brownies 1/2 cup flour 1/2 cup dutch process cocoa 1/2 teaspoon baking powder 1/2 cup sugar 1/2 cup light brown sugar 2 tablespoons canola oil 4 tablespoons prune puree 4 large egg whites 2 teaspoons vanilla "Preheat oven to 350. Spray 8" square baking pan with cooking spray. In small bowl combine flour, cocoa and baking powder. In medium bowl stir together sugar, brown sugar, oil and prune puree. Add egg whites and vanilla. Gradually stir in cocoa mixture until blended. Pour into prepared pan and bake 15 to 20 minutes or until brownies begin to pull away from sides of pan. Sprinkle with confectioner's sugar. Chocolate Raspberry Brownies 1 1/2 cups sugar 3/4 cup unsweetened cocoa powder I cup fat-free egg substitutes 1 10 oz. jar sugar-free raspberry preserves, or apricot, or cherry) 1 teaspoon vanilla 1/2 teaspoon salt 1/2 teaspoon baking soda 1/4 teaspoon almond extract 1 cup flour Thoroughly coat a 9x13 inch pan with nonstick cooking spray and dust with flour. With an electric mixer, com- bine sugar and cocoa. Gradually pour in egg substitutes and rasp- berry jam, beating on low-speed until sugar is no longer grainy. Add vanilla, salt, and almond extract and beat briefly to mix. Combine flour and baking soda and stir in with a flexible rubber spatula. Do not over mix. Turn into prepared pan. Bake in preheated 325-degree oven 30-35 minutes. Brownies should be slightly underbaked but not runny in the center. Allow to cool and cut into 2x2" squares. Chocolate Orange Meringues 2 egg whites 1/8 teaspoon salt 1/2 cup sugar 1/2 teaspoon vanilla 1 tablespoo9 unsweetened cocoa 1/2 cup lowfat ricotta cheese 4 ounces lowfat cream cheese 1/3 cup unsweetened cocoa 1/2 cup powdered sugar 1/8 teaspoon grated orange zest 1 tablespoon orange juice 1 12 oz. can mandarin orange sections, drained Heat oven to 275. Line cookie sheet with parchment paper or brown paper. In small bowl com- bine egg whites and salt. Beat until foamy. Gradually add sugar and vanilla, beating until stiff peaks form. Sift 1 tbs. cocoa over egg whites and fold into mixture. Using 114 cup of meringue, drop 6 individual mounds onto paper- lined cookie sheet. Spread each into 4" circles with a deep well in the center (forming cups). Bake at 275 degrees for 45 min- utes or until dry. Turn oven off and leave in closed oven for 1 hour. Remove from oven and cool completely. Just before serving, combine all filling ingredients except or- ange segments in food processor. Process until smooth. Spoon mix- ture evenly into meringues. Top with orange segments. Drizzle with warm hot fudge top- ping if desired. Mmost Fat Free Chocolate Cupcakes 3/4 cup dark brown sugar, packed 1 egg I egg white 1 tablespoon oil 1/2 cup unsweetened cocoa powder 1 teaspoon vanilla extract Confectioner's Sugar 1 1/3 cups all-purpose flour 1/4 cup applesauce, cinnamon flavored 1 112 teaspoons baking powder 1 1/2 teaspoons baking soda 1/2 teaspoon salt 2/3 cup skim milk Preheat oven to 350 . Line 12 muffin cups with paper liners. Combine flour, cocoa, baking powder, soda and salt. Beat the next six ingredients until combined, about 1 min. Stir in flour mixture alternately with milk until just combined. Pour batter into muffin cups. Bake 22-25 minutes or until toothpick comes out clean. Re- move cupcakes from pan; cool on wire rack 30 min. Brownie Cheesecake 1 package fudge brownie mix I tablespoon water 1 teaspoon vegetable oil 1 jar prune baby food 1 egg white Vegetable cooking spray 1 cup nonfat cottage cheese 16 ounces Neufchatel cheese, softened 8 ounces nonfat cream cheese, softened 1 1/2 cups sugar 1 tablespoon vanilla extract 1/4 teaspoon salt 3 eggs 114 cup semisweet chocolate, mini morsels Preheat oven to 350 . Combine first 5 ingredients in a bowl; stir well. Spread into bottom of a 9- inch square baking pan coated with cooking spray. Bake at 350 for 25 minutes; let cool on a wire rack. Tear brown- ies into small pieces. Press half of pieces into bottom of a 9-inch springform pan coated with cook- ing spray. Set aside. Preheat oven to 300 . Place cottage cheese in a large bowl; beat at medium high speed of a mixer until almost smooth. Add cream cheeses; beat until smooth. Add sugar, vanilla, and salt; beat well. Add eggs, 1 at a time, beating well after each ad- dition. Stir in chocolate. Pour half of cheese mixture into prepared pan; top with remaining brownie pieces. Pour remaining cheese mix- ture over brownie pieces. Bake at 300 for 40 minutes or until al- most set. Turn oven off, and let cheesecake stand for 40 minutes in oven with door closed. Remove cheesecake from oven, and let cool to room temperature. Cover and chill at least 8 hours. Devil's Food Fudge Cake 1/2 cup prune puree 3 egg whites 1 1/2 teaspoons-vanilla 1 cup flour 2 tablespoons flour 1 cup sugar 2 tablespoons sugar 3/4 cup dutch process cocoa 1 1/2 teaspoons baking powder 114 teaspoon baking soda 1/4 teaspoon salt Preheat oven to 350 . Coat a 9" baking pan with cooking spray. In bowl, combine 1 cup water, prune puree, egg whites and va- nilla; beat to blend thoroughly. Combine all dry ingredients. Mix with wet ingredients. Spread batter in pan, bake for 30 min- utes. If you're not reading the paper, you're missing out on all the latest news around town, including school and sports. Call today to subscribe: 573-885 7460 The Cuba Free Press