1 c Water

1 Egg

2 tb Oil

3 tb Nonfat Dry Milk Powder

1/2 ts Nutmeg

1 t Salt

3 1/2 c Bread Flour

2 1/2 ts Yeast

1/2 c Powdered Sugar

Place all ingredients except sugar in machine. Program for knead and first rise and press start. The dough will be sticky at first but will hold its shape. After the final cycle, it will be workable. When dough is finished, turn the dough out onto a floured surface and let it rest for 10 minutes. Roll the dough to a generous 1/4″ thick and cut it into 2″ squares. Cover the squares with a clean towel and let rise for 30 minutes. Add the powdered sugar to a medium-size

clean paper bag. Lay out paper towels to drain the doughnuts. Heat 1 to 1 1/2 ” of oil to 375?F. Do not add too many; add once or it may cool the oil too much. Gently brush the uncooked squares to remove any extra flour. Slide them into the heated oil. When they pop to the surface, spoon the hot oil over them constantly until they are puffed. Turn the squares and cook until they are a light golden color on both sides. It should take 1 to 2 minutes. Cut the first couple of squares in half to be sure there is not sticky uncooked dough inside. Remove from hot oil with slotted spoon and drain on paper towels. While warm, drop them, 3 or 4 at a time, into the bag with powdered sugar and shake until they are well coated. Serve immediately. Source: Desserts from your Bread Machine Typed by Meg Antczak, Fido Format by Katherine Smith

—–CHOCOLATE COOKIE CRUST—– 1 1/2 c Chocolate cookie crumbs

3 tb Chopped almonds

2 tb Soy oil

— OR — 2 Cookie crumb crusts

- chocolate, ready-to-serve —–GLAZED ALMOND TOPPING—– 2 tb Sugar

3/4 c Sliced almonds

—–AMARETTO FILLING—– 10 1/2 oz Pkg. lite soft silken tofu

16 oz Lower fat cream cheese

- softened 3 tb EQUAL measure — OR…

36 -EQUAL packets — OR…

1 1/2 c -Sugar

6 Egg whites

4 Whole eggs

1/4 c Amaretto

2 tb Vanilla

In a small bowl, combine all ingredients for the crust. Press evenly into the bottom of a 9-inch springform pan. Using an electric mixer, combine tofu and cream cheese until smooth. Add EQUAL or sugar and mix thoroughly. Add egg whites and whole eggs to ingredients and continue to mix until well blended. Add Amaretto and vanilla. Pour over crust in springform pan or divide batter into two prepared pie crusts. Bake at 300 F for 1 hour in the springform pan or 40 minutes for the two prepared crusts. Heat two tablespoons of sugar in a non-stick pan until sugar turns a golden brown. Toss almonds in sugar to coat. Remove almonds and allow to cool on wax paper. Break apart when cooled and arrange almonds around edge of cake. Refrigerate. Serves 16. *1/2 cup chocolate cookie crumbs can also be sprinkled around the outside of the cheesecake for a different taste combination. First Place, Desserts Category – Cooking with Ohio’s Soy Foods Ohio State Fair Recipe Contest Developed by Jacqueline DeMatteis-O’Brien Reprinted with permission from the Indiana Soybean Development Council.

***** NONE *****

This is adapted from Maida Heatter’s Book of Great Chocolate Desserts, (Knopf 1980). It won me a blue ribbon at the Martha’s Vineyard Agricultural Exhibition and Fair in 1983. If you ever find yourself in front of a firing squad, this makes an unbeatable last request. INGREDIENTS (Serves 16) CRUST 7 oz Amaretti (see note)

2 Tbsp granulated sugar 1 oz unsweetened

chocolate (1 square) 5 Tbsp sweet butter

FILLING 6 oz semisweet chocolate

7 oz Amaretti

4 oz almond paste

1/3 cup Amaretto liqueur 1 1/2 lb cream cheese

at room temperature 1/4 cup granulated sugar

4 eggs (large or extra-large)

1/2 cup heavy cream

PROCEDURE (CRUST) Butter the sides only (not the bottom) of a 9-inch spring-form pan (2 1/2-3 inches deep). Grind the Amaretti very fine in a food processor or blender. Mix with sugar in a mixing bowl. Melt the chocolate and butter in the top of a double boiler, stirring occasionally. Add the melted mixture to the Amaretti crumbs and sugar and mix thoroughly. (Don’t wash the double boiler; you’ll be using it again in a minute.) Turn the mixture into the prepared pan. With your fingers, distribute it evenly over the bottom and press it down into a very firm, compact layer. Refrigerate while you prepare the filling. PROCEDURE (FILLING) Adjust rack 1/3 up from the bottom of the oven and preheat to 350 deg. F. Partially melt chocolate in the top of a double boiler, then uncover and stir until completely melted. Remove the top of the double boiler and set aside to cool. Break the Amaretti coarsely into a bowl and set aside. Cut the almond paste into small pieces, and beat on low speed with an electric mixer, while gradually adding the Amaretto liqueur. Beat until thoroughly mixed, and set aside. Beat the cream cheese with an electric mixer until smooth. Add the sugar and beat until smooth again. Add the almond paste-Amaretto mixture and beat until thoroughly mixed. Add the melted chocolate and beat well again. Add the eggs one at a time, beating at low speed until they are incorporated after each addition. Add the heavy cream and beat until smooth. Add the coarsely broken Amaretti and stir gently only to mix. Turn into the prepared pan, pouring the mixture over the bottom crust. Rotate the pan gently to level the batter. (Don’t worry if the mixture comes almost to the top; it won’t run over.) Bake 45 minutes. It will seem soft and not done, but don’t bake any more; it will become firm when chilled. The top of the cake is supposed to look bumpy because of the large chunks of Amaretti. Let cool completely at room temperature, then carefully remove the sides of the pan and refrigerate the cake (still on the bottom of the pan) for 4 to 6 hours, or overnight. NOTES Amaretti are Italian almond-flavored wafer cookies. They are usually sold in metal tins with the wafers wrapped in packages of two inside the tin. You can also buy Amarettini, which are the same flavor but much smaller and not individually wrapped. Since you’re going to grind some of the wafers and break the others into chunks, it doesn’t matter which size you start with. One brand is Amaretti di Saronna, Lazzaroni & Co. This is an expensive cake, both in terms of the cost of the ingredients ($15-$20) and the number of calories. RATING Difficulty: moderate to hard. Time: 30 minutes preparation, 45minutes baking, overnight cooling. Precision: measure ingredients carefully. USENET Cookbook 6 Feb 87 — CONTRIBUTOR: Jan Wolitzky AT&T Bell Laboratories, Murray Hill, New Jersey, USA

BANANA SHEET CAKE 1 cup sifted cake flour

1/2 teaspoon baking soda

1/8 teaspoon baking powder

1/8 teaspoon salt

1 large egg — room temperature

1 large ripe banana — mashed

1 tablespoon sour cream

1 teaspoon lemon zest

5 1/2 tablespoons unsalted butter — room temperature

1/2 cup granulated sugar

FILLING 3/4 cups heavy cream

2 tablespoons sour cream

1 tablespoon granulated sugar

1 teaspoon vanilla

GLAZED RASPBERRIES 1 cup fresh raspberries — room temperature

3 tablespoons red currant jelly

Position rack in lower third of oven; preheat oven to 375 degrees. Using a paper towel, lightly grease a small area in the center of a 12 x 15 1/2 x 1/2-inch baking sheet with solid shortening, and l ine the pan with foil, leaving a 2-inch overhang at each short end (the dab of shortening holds the foil in place). Lightly grease the foil with shortening, and sprinkle with all-purpose flour. Shake the pan to distribute flour, and tap out excess.

Pour the flour, baking soda, baking powder, and salt in that order into the triple sifter or sieve. Sift onto a sheet of waxed paper to distribute the ingredients; set aside. Crack the egg into a sma ll bowl, and whisk briefly just to combine the yolk and white. Combine the mashed banana, sour cream, and lemon zest in a small bowl; set aside.

Place the butter in the bowl of a heavy duty mixer. With the flat beater (paddle), cream the butter on medium speed (#5) for 30 to 45 seconds, or until it is smooth and lighter in color. (This is a s mall amount in a large bowl, but you can adjust most heavy-duty machines so the attachment reaches lower in the bowl.) Maintaining the same speed, add the sugar in a steady stream. Then stop the mixe r, and scrape the mixture slinging to the sides into the center of the bowl. Continue to cream at the same speed until the mixture is light in color and fluffy in appearance (about 3 to 4 minutes).

With the mixer still on medium speed, pour in the egg, very cautiously at first, as if you were adding oil when making mayonnaise. Continue to cream for 1 to 2 more minutes, scraping the sides of the bowl at least once. When the mixture is quite fluffy and has increased in volume, detach the beater and bowl. Tap the beater against the edge of the bowl to free the excess.

With the aid of a metal spatula, lift half the flour mixture, and sprinkle it over the creamed mixture. Stir it in with a rubber spatula. Then add the mashed banana mixture, stirring to blend. Scrape the sides of the bowl with each addition. Add the remaining flour mixture, and stir until smooth.

Scoop the thick batter onto five different areas over two-thirds of the prepared baking sheet. With a metal spatula, spread and coax the batter to cover the two-thirds of the sheet. Now extend it to the rest of the sheet in as even a layer as possible. (At first you will not believe it will cover the entire sheet, but it will. You do not have to rush. The layer will be very thin, but that is jus t the way it should be. It will increase in volume in the oven.) Bake for 8 to 10 minutes, or until the cake is light golden brown, the sides are beginning to contract from the metal, and the cake sp rings back when lightly touched in the center. Remove the pan from the oven. Using a thin-bladed knife, gently release any portion of the cake sticking to the long sides of the pan. Pull up on the fo il overhangs, one at a time, to release foil from the pan’s edges. Finally, loosen foil from the bottom of the pan by gently lifting up on the flaps, and transfer it to a large rack to cool.

Place a sheet of foil over the cake, and manipulate the foil in a tent fashion (this holds in the moisture as it cools, but prevents sticking to the cake). Cool for 30 minutes.

FILLING Combine the filling ingredients in a 1 1/2 quart deep mixing bowl, and whip them until some cream dropped from the beater or whisk does not disappear on the surface of the mixture in the bowl. Anothe r test is to draw the beater or whisk through the center of the cream in the bowl; if the track stays in place, you are ready to spread the filling on the cake. The cream will appear soft, shiny, and smooth but stiffer than for most desserts. It will coat the cake layer, sticking to it and staying in place when rolled.

ASSEMBLING THE DESSERT Lift the cake on its sheet of foil so that one of its long sides is parallel to the edge of your counter. (The cake will be rolled lengthwise.) Spread the cream evenly over the cake with a rubber spa tula, up to 1 inch before reaching the long end farthest from you. (Some of the filling will move to that end as you roll.)

Begin rolling by flipping the edge of the cake nearest you over onto itself. Then, with the aid of the foil that extends on either side of the cake, roll the cake lengthwise until you reach the other end. With you hands, wrap some of the roil around the roll to assist you in rounding the shape as you work toward the other end of the cake (otherwise, the cake will stick to your hands).

Cut each end of the roll on the diagonal for eye appeal, and sprinkle a light coating of powdered sugar over it to disguise any cracks in the cake. Lift it onto a serving plate with the aid of a long , wide spatula or a baking sheet without sides. If desired, decorate top of roll with Glazed Raspberries.

GLAZED RASPBERRIES To decorate the top of the roll, place the raspberries into a 3 quart bowl. Heat currant jelly just until it’s almost melted, but not hot. Pour the jelly through a strainer over the berries (push it through the strainer with a rubber spatula.) Gently slide the rubber spatula under the berries, and fold the two together. Repeat this three more times. The object is to coat the berries evenly. Care fully scoop the raspberries on top of the cake, down the length of the roll.

From Baker’s Dozen Show # 1A14