Lightly gread a 15x10x1 inch baking pan. Line bottom with waxed paper; grease paper. Set aside. For filling, in a small mixing bowl combine cream cheese and 1/2 cup sugar; beat with an electric mixer on medium speed until smooth. Add whole egg and milk; beat till combined. Spread in the prepared pan; set aside. For cake, in a medium mixing bowl stir together flour, baking powder, and baking soda; set aside. In a small mixer bowl beat egg yolks and vanilla on medium speed about 5 minutes or till thick and lemon colored. Gradually add the 1/3 cup sugar, beating till sugar is dissolved. Stir in banana and nuts. Thoroughly wash the beaters. In a large mixing bowl beat the egg whites on medium speed till soft peaks form (tips curl). Gradually add the 1/2 cup sugar, beating on high speed till stiff peaks form (tips stand straight). Fold yolk mixture into egg whites. Sprinkle the flour mixture evenly over egg mixture; fold in just till blended Carefully spread the batter evenly over the filling in the pan. Bake in a 375░ oven for 15 to 20 minutes or till the cake springs back when lightly touched. Immediately loosen the cake from the sides of the pan and turn out onto a towel sprinkled with powdered sugar. Carefully peel off paper. Starting with narrow end, rool up cake using towel as a guide (Do not roll towel into cake). Cool completely on a wire rack. Spread top with Cream Cheese Frosting. If desired, drizzle with chocolate syrup. Makes 10 servings.
1/2 cup all-purpose flour
1/4 cup sugar
3/4 tsp. baking powder
1/3 cup milk
1 Tbsp. cooking oil
1/2 tsp. vanilla
1/4 cup peanut butter
1/2 cup sugar
3 Tbsp. unsweetened cocoa powder
1 cup boiling water
Vanilla ice cream
Fudge ice-cream topping (optional)
1/3 cup chopped peanuts
In a bowl combine flour, 1/4 cup sugar, and baking powder. Add milk, oil, and vanilla; stir till smooth. Stir in peanut butter. Pour into ungreased 1 1/2 quart casserole. In the same mixing bowl stir together the 1/2 cup sugar and cocoa powder. Gradually stir in boiling water. Pour evenly over batter. Bake in a 400░ oven about 30 minutes or till a toothpick inserted in cake comes out clean. Serve warm with ice cream and fudge sauce, if desired. Top with peanuts. Makes 4 servings.
1/2 cup seedless raspberry jam
1 10 3/4 oz loaf nonfat pound cake
1 8 oz carton raspberry lower-fat yogurt
3/4 cup fresh raspberries
In a small saucepan heat jam just till melted. Cut cake into cubes. Divide cubes among 6 dessert dishes. Top each serving with warmed jam, yogurt, and fresh raspberries. Serve immediately. Makes 6 servings.
1 cup all-purpose flour
2 Tbsp. cornstarch
1 1/4 tsp. baking powder
1/4 tsp. salt
4 egg yolks
1 1/4 cup & 3 Tbsp. sugar
1 tsp. lemon juice
3 Tbsp. water
4 egg whites
2 cups frozen red raspberries, thawed
1/4 cup orange juice or orange-flavored liqueur
1 enveope unflavored gelatin
3 cups whipping cream
3 cups fresh red raspberries
Grease and flour two 9x1 1/2 inch round baking pans. Stir together the flour, cornstarch, baking powder, and salt. In a medium bowl beat yolks with an electric mixer on high speed for 5 minutes. Beat in first 1/2 cup sugar on low; beat in lemon juice and water. Clean beaters. In a mixing bowl beat egg whites on medium speed till soft peaks form. Add second 1/2 cup sugar; beat at high speed till stiff peaks form. Fold in the yolk mixture. Fold the flour mixture into the egg mixture. Divide batter between pans. Bake in a 325░ oven for 25 to 35 minutes or till top springs back when touched. Remove from pans immediately. Cool. Splitlayers in half horizontally. Placed thawed berries in a blender container. Cover; blend till smooth. Strain to remove seeds. Stir in the 1/4 cup sigar. Set aside. In a 1 cup heat safe measure combine juice or liqueur and gelatin; let stand 5 minutes. Place measure in a saucepan filled with 1 inch of water. Heat till gelatin dissolves, stirring constantly. Beat whipping cream with 3 tablespoons of sugar to soft peaks. Gradually add gelatin mixture, beating to stiff peaks. Reserve 3 1/2 cups whipped cream. To remaining whipped cream, fold in berry puree and 2 cups fresh berries. Place a cake layer on a platter; top with 1/3 of berry mixture. Repeat twice. Top with last layer. Frost cake with reserved cream. Cover; chill 6 hours or overnight. To serve, garnish with remaining berries. Serves 12.
16 oz (16 squares) semisweet chcolate, cut up
1/2 cup butter
1 Tbsp. sugar
1 1/2 tsp. all-purpose flour
1 tsp. raspberry liqueur (optional)
4 eggs, separated
1 12 oz jar seedless raspberry jam (1 cup)
Whipped cream
In a large heavy saucepan combine chocolate and butter. Cook and stir over low heat till chocolate melts. Remove from heat. Stir in sugar, flour, and liqueur. Using a spoon, beat in egg yolks, one at a time, till combined. Set aside. In a mixing bowl beat egg whites with an electric mixer on high speed till stiff peaks form. Fold into chocolate mixture. Pour into a greased 8 inch springform pan. Bake in a 350░ oven for 25 to 30 minutes or till edges puff. Cool on a wire rack for 30 minutes. Remove sides of pan; cool completely. Chill, covered, for 4 to 24 hours. Heat jam just till melted. To serve, drizzle jam on each dessert plate; top with cake slice, whipped cream, and fresh raspberries, if desired. Serves 12.
