Cook of the Week: Lynn Stewart recipes

Lauren Wood | Buy at photos.djournal.com White Chocolate Raspberry Cheesecake.

Lauren Wood | Buy at photos.djournal.com
White Chocolate Raspberry Cheesecake.

White Chocolate Raspberry Cheesecake

2 cups graham cracker crumbs

1 stick butter, melted

5 (8-ounce) packages cream cheese, softened

1 cup sugar

2 large eggs

1 tablespoon vanilla

12 ounces white chocolate, melted and cooled slightly

1 cup raspberry preserves

Fresh raspberries, for garnish

Preheat oven to 350 degrees. Combine graham cracker crumbs and butter and press into the bottom of a 10-inch springform pan. Bake for 8 minutes.

Beat cream cheese at medium speed until creamy; gradually add 1 cup sugar, beating well. Add eggs one at a time. Stir in vanilla. Add melted white chocolate, beating well.

Microwave preserves for 30 seconds, until melted.

Spoon half of cream cheese batter into prepared crust and spread a little more than half of preserves over batter, leaving a 34-inch border. Spoon remaining cream cheese batter around edges of pan, spreading toward the center. Cover remaining preserves and chill.

Bake cheesecake at 350 degrees for 50 minutes or until cheesecake is just set and lightly browned. Remove from oven and cool completely on a wire rack. Cover and chill at least 8 hours.

Run a knife around the edge of the pan and release the sides. Reheat remaining preserves and pour over top of cheesecake, leaving a 1-inch border. Garnish with fresh raspberries.

Note: If you put a pan of water on the rack below the cheesecake while it’s cooking, it will help prevent the cake from cracking.

Chocolate Chip Cookies

1 stick margarine

12 cup shortening

34 cup light brown sugar

34 cup granulated sugar

2 eggs

212 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda dissolved in 1 teaspoon water

1 teaspoon vanilla

1 (12-ounce) package chocolate chips

Cream margarine, shortening and sugars. Add eggs and mix well. Add flour, salt and soda/water. Add vanilla and chocolate chips. Drop by spoonfuls onto cookie sheet. Bake at 300 degrees for 9 minutes. Cookies won’t look done, but that’s what makes them soft.

Chocolate Pie

3 egg yolks

1 heaping tablespoon butter

1 cup sugar

2 heaping tablespoons cocoa

2 heaping tablespoons all-purpose flour

1 cup milk

1 baked pie crust

Whipped cream

Beat egg yolks; add butter, sugar, cocoa and flour. Add milk. Cook slowly until thick, stirring constantly. Pour into baked pie crust. Serve with a dollop of whipped cream.

Penuche (Opera Fudge)

2 sticks butter (not margarine)

8 cups sugar

1 large can evaporated milk

1 small can evaporated milk

2 cups light corn syrup

2 cups chopped pecans

3 tablespoons vanilla

Put all ingredients in a heavy saucepan. Bring to a rolling boil over medium heat, stirring constantly.

Reduce heat and cook to 240 degrees or the soft-ball stage. Remove from heat and beat for 5 to 6 minutes. Pour into a greased 12×16-inch pan. Cut into pieces before it cools completely.

Note: Do not make this when it’s rainy or damp outside.

Chocolate Salad Dressing Cake

1 cup sugar

2 cups all-purpose flour

112 teaspoons baking soda

4 tablespoons cocoa

1 cup Miracle Whip salad dressing

1 cup water

2 teaspoons vanilla

Frosting

1 cup sugar

14 cup cocoa

14 cup milk

12 stick butter

2 teaspoons vanilla

For the cake, combine sugar, flour, soda and cocoa. Add salad dressing, water and vanilla. Pour batter into greased 9×13-inch and bake at 350 degrees for 30 minutes. Let cool.

For the frosting, combine sugar, cocoa, milk, butter and vanilla in a saucepan. Bring to a boil and boil for 1 minute. Remove from heat, beat until thick and spread over cooled cake.