Cafe Mexicana Cheesecake
Cafe Mexicana Cheesecake
Crust
1/4 cup chocolate wafer crumbs
1/4 cup butter, melted
1 tbsp granulated sugar
1/4 tsp cinnamon
Combine crumbs, butter, sugar & cinnamon in a small bowl
Press evenly over bottom of a buttered 9-inch spring-form pan
Refrigerate
Filling
32 ozs cream cheese, softened
1 1/2 cups granulated sugar
4 large eggs
1 cup sour cream
1/4 cup coffee-flavored liqueur
1 tsp vanilla extract
1 cup whipping cream
1 cup semisweet chocolate chips, melted
1/2 tsp cinnamon
Sweetened whipped cream
C&y coffee beans
Beat cream cheese until smooth
Gradually beat in sugar; add eggs, one at a time, beating well
Stir in sour ream, liqueur, vanilla extract, whipping cream, chocolate & cinnamon
Blend well
Pour into crust-lined spring-form pan
Bake at 325 deg F for 1 hour & 15 min
Do not open oven door
Turn oven off & leave cheesecake in another hour
Remove & cool slightly, then refrigerate
To serve, remove cake from pan
Garnish with sweetened whipped cream rosettes; sprinkle lightly with cinnamon & top with c&y coffee beans
Makes 8 to 12 servings
Guacamole Omelet
Guacamole Omelet
2 eggs
1 tbsp water
Salt & pepper
1/2 avocado, peeled
1/2 tsp lemon juice
Dash of seasoned salt
4 drops hot pepper sauce
1 small tomato, chopped
In a small bowl mash avocado until chunky
Add lemon juice, seasoned salt, hot pepper sauce & tomato
Mix well
Set aside
Mix eggs, water & a dash of salt & pepper
Beat briskly
Pour into a hot nonstick skillet or omelet pan
Stir with a circular motion while shaking the pan vigorously over heat
Stir until eggs begin to set
Let st& 2 to 3 seconds & shake pan
Omelet should move freely
Spoon guacamole mixture over half of omelet
Slip a broad spatula under the omelet & fold in half carefully
Makes 1 servings
Jerky Dumplings
Jerky Dumplings
1 clove garlic
4 ozs hot peppered beef jerky
12 cup beef stock, canned or homemade
1 1/2 cups cornmeal
2 1/2 cups flour
1 tsp salt
1 1/2 Tbsp baking powder
1 1/2 Tbsp baking powder
2 Tbsp fresh Anaheim chile, finely chopped
1/2 cup green bell pepper, finely chopped
1/3 cup red bell pepper, finely chopped
1/2 cup butter, melted & cooled
1 cup water
Chopped parsley (for garnish)
Combine garlic, jerky & beef stock in an 8-quart stock pot
Bring to a boil & simmer for 2 hrs
Remove jerky from stock & shred it finely
Chop any long shreds into smaller pieces or snip with kitchen shears
Combine shredded jerky with cornmeal, flour, salt, baking powder, chile & bell peppers
Mix well
Add butter & water
Mix until batter is stiff
Bring beef stock to boil & drop 1 tbsp of batter at a time into the boiling stock
If stock has reduced, cook dumplings in two batches
Reduce heat to medium & cook, covered, for 20 to 25 min
Serve in bowls with parsley garnish
Makes 32 dumplings, about 8 servings