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Lady Lynda
DESSERTS
Mexican
Sugar Cookies
2 1/2 cups shortening
1 cup white sugar
1 teaspoon anise seed, ground
2 eggs
6 cups all-purpose flour
1 tablespoon baking powder
1/2 tablespoon cream of tartar
1/2 teaspoon salt
1/4 cup orange juice
3 tablespoons ground cinnamon
1 cup white sugar
Preheat oven to 350°F (175°C).
Beat shortening until light and fluffy.
Add one cup sugar and anise seed.
Mix until creamy.
Add eggs and mix well.
Add flour, baking power, cream of tartar, salt and orange juice.
Mix well and knead dough until smooth.
On lightly floured surface, roll to 1/2 inch thick.
Cut using cookie cutter into different shapes.
Bake until light brown, 5 - 8 minutes.
Roll cookies in mixture of 1 cup sugar and 3 tablespoons of cinnamon while still
warm.
Yields: 12 servings.
Italian
Ricotta Cheesecake
9 eggs
3 pounds ricotta cheese
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 cup white sugar
1 teaspoon grated orange zest
1 (1.5 fluid ounce) jigger whiskey, optional
Preheat oven to 350°F (175°C).
Coat two 9-inch pie pans with vegetable oil cooking spray.
Beat eggs in a large bowl.
Mix in the ricotta cheese, vanilla, cinnamon, sugar, zest and whiskey.
Pour into prepared pans.
Bake in preheated oven for 1 hour to 1 hour 15 minutes, until firm.
Let cool, then refrigerate until cold.
Yields: 16 servings
Note: This is a basic Italian cheesecake made with ricotta cheese, a
little orange
and a shot of whiskey. Garnish with any fruit your preference.
Hong Kong Egg Tarts
1 cup confectioners' sugar
3 cups all-purpose flour
1 cup butter
1 egg, beaten
1 dash vanilla extract
2/3 cup white sugar
1 1/2 cups water
9 eggs, beaten
1 dash vanilla extract
1 cup canned evaporated milk
In a medium bowl, mix together the confectioners' sugar and flour.
Mix in butter with a fork until it is in small crumbs.
Stir in the egg and vanilla until the mixture forms a dough.
The texture should be slightly moist.
Add more butter if it is too dry, or more flour, if the dough seems greasy.
Shape dough into 1 1/2 inch balls.
Press the balls into tart molds so that it covers the bottom
(bottom must go up higher than the sides).
Use 2 fingers to shape the edge into an A shape.
Preheat the oven to 450°F (230°C).
Combine the white sugar and water in a medium saucepan.
Bring to a boil.
Cook until the sugar is dissolved then remove from heat.
Let cool to room temperature.
Strain the eggs through a sieve, and whisk into the sugar mixture.
Stir in the evaporated milk and vanilla.
Strain the filling through a sieve and fill the tart shells.
Bake for 15 to 20 minutes in the preheated oven, until golden brown
(the filling is puffed up a little bit).
Yields: 12 servings.
Note: Very easy to make Chinese style Egg Tart.
You can reduce the sugar used on the crust and the filling to fit your taste.
This recipe is lightly sweetened.
If you want you can add more sugar to the filling.
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