March 24, 2008 TV Diner Bake-Off Honorable Mentions

NY Style Cheesecake By Brooke Edwards

Crust: 1 1/3 c. graham cracker crumbs 2 tbsp. sugar 1/4 c. melted butter

Combine all ingredients and place in a 9" spring-form pan. Place in refrigerator for 30 minutes.

Filling: 5 8oz bars of cream cheese softened 1 1/2 c. Sugar 3 tbsp. flour 3 eggs 1/2 c. sour cream 1 tbsp. vanilla

Mix the cream cheese together for 2 minutes before adding in sugar. Mix till combined. Put on low speed and add flour - 1 tablespoon at a time. Mix till combined. Next add one egg at a time. Put in sour cream and vanilla and mix till combined. You have to be careful not to over mix.

Put filling into spring form pan and bake for 1 hour 35 minutes at 325 degrees. The cheesecake should have a nice golden brown color and will have risen. Turn oven off, and let cheesecake sit for another hour with oven door ajar. Place in refrigerator overnight.

Coca de Pinyons (Pine Nut Coca) By Adrienne Saltz

For the dough:

3¾ cups white flour 1 1/3 cup water ½ cup canola oil pinch of salt 1 package yeast

For the topping:

Canola oil Sugar Pine nuts Anisette liqueur Buy or make the pizza dough.

Proof the yeast in ½ cup of the water at about 70 degrees for 10 minutes Put the dough and salt in a food processor Slowly add the yeast mixture, the rest of the water, and the oil until the dough forms a ball. Let it rest in the processor 5 minutes, then spin it 30 times. Take it out and knead

Construct the coca.

Preheat the oven to 450 degrees.

Cut the dough in half, form each half into a ball, and let it rest for a few minutes. Roll it out into a long rectangle that fits on your cookie sheet. Slather it with oil Score it diagonally both ways with the processor blade Cover it with sugar Sprinkle it with pine nuts Sprinkle it with anisette Roll over it with your rolling pin to stick the pine nuts onto the dough.

Bake it.

Bake for 5 minutes, turn the cookie sheet 180 degrees, bake another 5 minutes or until golden brown.

Hungarian Chocolate Walnut Squares © by Kathy Hart

Pastry (pate brisee):

2 c. All-purpose flour ½ c. unsalted butter ¼ - ½ c. sugar 1 egg 2 dollops sour cream

For food processor – Use butter frozen and cut into small chunks. Add all dry ingredients with butter and mix on and off until blended. Add egg and sour cream and mix briefly until pastry holds together.

Or by hand – use butter cold, but softened. Mix all ingredients with a fork.

Do not mix too much or pastry will be tough.

Refrigerate at least one hour before rolling out.

Makes 2 rounds or 2 square/rectangular tart forms (or one of each). Roll about 1/8” thick, or a little more, on a floured board. Gently knead in more flour, if pastry crumbles. To put into tart pan, roll up over rolling pin and unroll gently over pan.

Chocolate walnut filling (for one 8” or 9” pan):

2 cups walnuts 1 cup sugar ¼ cup cocoa powder – use the best european cocoa possible 4 eggs ¾ cup raspberry jam

For food processor: Mix walnuts and sugar. Blend until walnuts are ground, but not paste. Add cocoa powder and eggs. Turn on and off just until mixed.

Or by hand: Chop walnuts finely, or grate. Mix with other ingredients. Beat slightly until mixed.

Roll half of pastry recipe above to 1/8”. Fit dough into 8” or 9” square pan, or 10” round Spread with raspberry jam. Pour filling in and spread evenly.

Bake at 350f for 35 - 45 minutes. Cool before cutting into squares or wedges.

Gingerbread By Amy Mitchell

RECIPE: 1 cup molasses 2 tsp cinnamon 1 cup sugar 2 tsp ginger 2 eggs, beaten 1 tsp baking soda 1/2 tsp vanilla 4 1/4 cup flour 1/2 tsp salt 3/4 cup butter

Preheat oven to 325. In large saucepan bring butter, molasses, and sugar to a quick boil. Cook 5 minutes, then cool. Stir in sifted flour, soda, salt and spices. When mostly mixed (and cooled) add beaten egg and vanilla. Mix well. Turn onto waxed paper and chill. On lightly floured board roll dough using only parts of the dough at a time. Cut with cookie cutters. Bake on greased sheet 6-10 minutes. Don't let brown, and cool before removing from cookie sheet. Decorate with Royal icing.

Royal icing recipe: 3 egg whites 1/2 tsp. cream of tartar 1 package 16 oz. confectionary sugar gel food coloring

In large bowl with mixer at high beat egg whites and cream of tartar until frothy. Gradually add sugar and continue beating 5-7 minutes until thick and smooth. Place in tight container with tight lid until ready to use, last 2 weeks.

Honey Nut Granola Goodness Cookies By Lara Ellis

1 cup all purpose flour 1/4 tsp. baking powder 1/4 tsp. baking soda 1/c cup unsalted butter – room temperature 1/c cup light brown sugar 1/c cup sugar 1 tsp. vanilla extract 1 1/2 tsp honey 1 egg 1/4 tsp salt 1/c cup peanut butter - all natural - no salt added “Teddie's or Smuckers” 1 cup honey nut granola (found at Whole Foods Market) 1 cup Hershey's Dark Chocolate chips

Preheat oven to 375º

- Combine flour, baking powder, baking soda and salt. Set aside. - In large mixing bowl combine butter, brown sugar, white sugar, peanut butter. Smooth together. Once smooth add the egg, vanilla and honey. Mix until blended. - Add flour mixture to the wet mixture a bit at a time until incorporated. - Stir in granola and chocolate chips. - Spoon onto un-greased cookie sheets and bake for 9-12 minutes. Cool completely.

Makes approximately 2-dozen cookies.

Banana Split Cake By Dianne Turner

Ingredients: 1 recipe for the Banana Cake (listed below) 16 oz. container of heavy whipping cream, whipped up to soft peaks and sweetened with: 1 T. sugar 1 cup sliced strawberries 1 8.25 oz. can of drained crushed pineapple 12 oz. jar of hot fudge sauce (or homemade fudge sauce if you’re feeling enthusiastic) 1/2 cup chopped pecans & walnuts

Prepare the homemade Banana Cake as directed and set-aside to cool. While cakes are cooling, pour the hot fudge sauce into a saucepan and warm until pourable but not hot!

To prepare the fillings for the cake, take the whipped cream and divide in half and fold the sliced strawberries into one half and the drained, crushed pineapple into the other half.

Take your cooled cakes and using a serrated knife, split each 8” cake in half horizontally.

Place the bottom half of the cake on the plate and cover the bottom half with the pineapple whipped cream mixture. Place the top of the split cake half on top of the whipped cream mixture. Spoon half of the hot fudge mixture over the top of the cake.

Repeat the process with the second cake that has been cut in half, putting the bottom half on top of the fudge sauce layer. Top with the strawberry whipped cream mixture then top with the remaining split cake layer. Spread the remainder of the fudge sauce over the top of the cake and sprinkle with the chopped pecans and walnuts.

The Banana Cake Recipe:

2 cups of all-purpose flour 1 1/2 cups sugar 1 1/2 tsp. baking powder 1 tsp. baking soda 1/2 tsp. salt 3 medium very ripe bananas, mashed 1 cup of buttermilk 1/2 c. shortening 2 eggs 1 tsp. vanilla

Grease and flour two 9” round baking pans. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda and salt. Add mashed bananas, buttermilk, shortening, eggs and vanilla. Beat with an electric mixer on low until blended then beat on medium speed for 3 min. Pour into prepared pans. Bake in 350 degree oven for about 35 min. or until toothpick comes out clean. Cool completely for about 15 minutes.

Breakfast Cookies By Micol Garinkol

1 stick butter 1 cup sugar 1 egg 1 cup flour 1tsp baking powder 1tsp cinnamon 1 and 1/2 cups corn flakes 1 cup granola 1/2 cup each raisins, dried cranberries, and/or dried cherries optional: 1/4 cup chopped nuts

Steps: -cream butter and sugar -beat in egg -add remaining ingredients -divide dough evenly into 12 and press down with wet palm of hand -bake in preheated 350 oven until golden (around 20 minutes)