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FAQ
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(Or, recipes for obesity)
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By definition, OBCD means excessive consumption of any and all food within a 5 mile radius.
So, we'd like to share with you some of our favorites. Some have been smashing successes (ie: Chococcino Cheesecake). Others...not so fortunate.
For more food sites, try clicking on one of the flying images.
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Japanese Style Cheesecake (thank you to Lee's mom, and also Jack)
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Ingredients (for 2 pies):
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1 8oz package cream cheese, softened (room temp)
1/2 cup sugar
3 tbsp flour
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1/2 pint (236ml) heavy cream
2 eggs
2 9inch ready-made pie crusts
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Directions:
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1.Preheat oven to 350 degrees.
Mix all ingredients in a large bowl. Use an electric mixer to beat until smooth. (about 5-10mins)
2. Pour mixture into 2 pie crusts. Do not fill to the rim of the pan.
3.Bake for 30-35 minutes at 350 degrees. Cheese mixture will be lightly browned.
4. Cool and chill in the refrigerator at least 1 hour.
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Infamous Neiman-Marcus Cookies
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Ingredients:
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1/2 cup unsalted butter, softened
1 cup brown sugar
3 tbsp granulated sugar
1 egg
2 tsp vanilla extract
1/2 tsp baking soda
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1/2 tsp baking powder
1/2 tsp salt
1-3/4 cups flour
1-1/2 tsp instant espresso powder, slightly crushed
8 oz semisweet chocolate chips
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Directions:
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1.
Cream the butter with the sugars until fluffy.
2. Beat in the egg and the vanilla extract.
3. Combine the dry ingredients and beat into the butter mixture. Stir in the chocolate chips.
4. Drop by large spoonfuls onto a greased cookie sheet. Bake at 375 degrees for 8 to 10 minutes, or 10 to 12 minutes for a crispier cookie. Makes 12 to 15 large cookies.
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Chococcino Cheesecake (credit Amolly)
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Ingredients:
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1 cup chocolate cookie crumbs
1/4 cup butter, softened
2 tbsp white sugar
1/4 tsp ground cinnamon
3 8-oz packages cream cheese
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1 cup white sugar
3 eggs
8 1-oz squares semisweet chocolate
2 tbsp whipping cream
1 cup sour cream
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1/4 tsp salt
2 tsp instant coffee, dissolved in 1/4 cup hot water
1/4 cup coffee flavored liquor
2 tsp vanilla extract
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Directions:
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1.
Preheat oven to 350-degrees F (175 Celsius). Butter one 9 or 10-inch springform pan.
2. Combine chocolate cookie crumbs, softened butter, 2 tbsp white sugar, and cinnamon. Mix well and press mixture into buttered springform pan. Set aside.
3. In a medium sized bowl beat the softened cream cheese until smooth.
Gradually add 1 cup white sugar mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth.
4. Melt the 8 ounces semisweet chocolate with 2 tablespoons whipping cream in a pan or bowl set over boiling water, stir until smooth.
5. Add chocolate mixture to cream cheese mixture and blend well. Stir in sour cream, salt, coffee, coffee liqueur, and vanilla; beat until smooth. Pour mixture into prepared pan.
6. Bake in the center of oven at 350 degrees F (175 degrees C) for 45 minutes. Center will be soft but will firm up when chilled. Do not over bake. Leave cake in oven with the heat turned off and the door ajar for 45 minutes. Remove cake from oven and chill for 12 hours. Just before serving
top cake with mounds of flavored whipped cream and garnish with chocolate leaves. Yields 16 servings.
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Apricot-Peach Pound Cake
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Ingredients:
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For the Cake
3 cups white sugar
1 cup butter
6 eggs
3 cups all-purpose flour
1/4 tsp baking soda
1/2 tsp salt
1 cup sour cream
1/4 cup apricot brandy
1 tsp lemon zest
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For the Syrup
1 cup white sugar
1 cup water
1/2 cup peach schnapps
1 tsp lemon zest
For the Topping
1 cup apricot preserves
1 teaspoon lemon zest
1/2 cup apricot brandy
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Directions:
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1.
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
2. In a large bowl, cream together the butter and sugar until light. Beat in the eggs, one at a time. Stir in the lemon zest and sour cream. Sift together the flour, baking soda and salt, stir into the creamed mixture alternately with the brandy. Put the batter into the prepared tube pan.
3. Bake for 1 hour and 15 minutes in the preheated oven. Cake will spring back to the touch when done.
To make the syrup, use the second set of ingredients. Combine the sugar, water, peach schnapps, and lemon zest in a small saucepan over medium high heat. Bring to a boil for 1 minute.
Turn the cake out onto a wire rack. Place cake in the upside down position, and place a cookie sheet under the wire rack. Poke holes in the bottom of the cake with a fork.
Pour the syrup over the entire cake, until all of the syrup is absorbed. Let cake stand for a few minutes..
4. To make the topping for the cake, use the third set of ingredients. In a small saucepan, combine the apricot or peach preserves, apricot brandy and lemon zest. Bring to a boil over medium heat. Let the mixture boil for 1 minute.
Turn the cake over onto a serving plate, drizzle the warm glaze over the top. Serve warm or cooled.
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Williams-Sonama's Pressed Vanilla Cookies
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Ingredients:
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16 Tbsp (2 sticks) unsalted butter
1 cup sugar
1 egg
2-1/2 tsp vanilla extract
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1/2 tsp salt
2-1/2 cups sifted all-purpose flour
Colored icings and sugars (if handy)
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Directions:
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1.
Have all ingredients at room temperature. Position a rack in the center of an oven and preheat to 375degrees.
2. In the bowl of an electric mixer, beat the butter and sugar on high until light and fluffy (approx 30-40 seconds). Add egg, vanilla, and salt and beat until blended. Gently fold in the flour.
3. Roll dough and slice into 1/2 inch circles. Place on ungreased cookie sheets about 1 inch apart.
4. Bake until cookies are just golden around edges (approx 10 minutes), rotating the pan from front to back hafway through baking. Transfer cookies to a wire rack to cool. Decorate with colored sugars and icings as desired. Makes 40-60 cookies.
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Williams-Sonoma Rolled Sugar Cookies
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Ingredients:
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1-1/2 cups sifted all-purpose flour
1/4 tsp salt
1/2 tsp baking powder
8 tbsp (1 stick) unsalted butter
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3/4 cup sugar
1 egg
1 tsp vanilla extract
1 tbsp heavy cream
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Directions:
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1.
Have ingredients at room temperature. Sift together flour, salt, and baking powder. Using an electric mixer, beat butter and sugar on high speed until light and fluffy.
2. Beat in the egg, vanilla, and cream until blended.
3. Using a rubber spatula, fold in flour in 2 additions until just blended.
4. Shape dough into a ball, divide in half and shape into 2 flat disks. Wrap separately and refrigerate until firm (at least 1 hour).
5. Position rack in center of an oven and preheat to 350degrees. Line a cookie sheet with parchment or wax paper.
6. On a floured surface, roll out dough to 1/8" thickness. Cut out cookies and transfer to prepared cookie sheet. Bake cookies until just golden around the edges and fim to the touch (about 10 minutes).
7. Transfer ookies to a wire rack to cool. Gather dough scraps and repeat w/remaining dough. Maks 20-40 cookies.
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Chocolate/Chocolate Chip Cookie Bars
(from Cottage at Butter Creak Ranch)
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We tried to make these for Christmas, but the first batch was so ass ugly that we ended up making cookie bars instead. The thicker bars were much more successful.
For this recipe you need to make two different cookie doughs.
The dough'll keep in the refrigerator for a week
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Ingredients (for the 1st part):
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1 1/2 cups semisweet choc chips
1/2 cup flour
1/4 cup butter (1/2 cube)
1/4 tsp baking powder
2 oz unsweetened choc.
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1/4 tsp salt
2 eggs
3/4 tbsp instant coffee powder
3/4 cup white sugar
1 tsp vanilla
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Directions:
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1.
Melt 3/4 cup chocolate chips, butter and unsweetened chocolate in top of double boiler. Stir until smooth. Remove from stove.
2. Combine flour, salt, and baking powder.
3. Meanwhile beat eggs, coffee powder, sugar, and vanilla at high speed for three minutes.
4. Stir in chocolate mixture, then flour, and add chocolate chips (1/2 cup chopped walnuts optional)
5. Refrigerate batter for at least a few hours.
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Ingredients (for the 2nd part):
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1/2 cup butter(1 stick)
1 cup flour
1/2 cup brown sugar
3/4 tsp baking soda
1/3 cup white sugar
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1/4 tsp salt
1 egg
1/3 cup oatmeal
1 tsp vanilla
lots of chocolate chips, raisins and chopped walnuts
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Directions:
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1.
Cream butter and sugars.
2. Add egg and vanilla. Beat until creamy by hand or with mixer.
3. Add dry ingredients, then chips, raisins and walnuts.
4. Refrigerate for at least a few hours.
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Put it Together:
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1.
Preheat oven to 350.
2. Take both batters out of refrigerator.
3. Swirl or combine batters and pour into 7x7inch square pan.
4. Bake until done, about 8-10 minutes.
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