“Each year we receive hundreds of reader requests for recipes from restaurants around the world. And this past year there was a clear favorite — cheesecake.

One of the best we tested is from Zoom in Park City, Utah. Here’s their delicious version. — The Editors

At the restaurant, this is served with roasted pears. The cake needs time to set up in the refrigerator overnight, so begin making it at least one day ahead.

Gingersnap crust
Nonstick vegetable oil spray
1 1/2 cups ground gingersnap cookies (about 7 1/4 ounces)
5 tablespoons unsalted butter, melted
2 tablespoons (packed) golden brown sugar

4 8-ounce packages cream cheese, room temperature
1 cup (packed) golden brown sugar
2 tablespoons (1/4 stick) butter, melted
5 large eggs
1 teaspoon vanilla extract

Caramel topping
1 1/2 cups sugar
1/4 cup water
1/2 teaspoon fresh lemon juice
1 cup heavy whipping cream

4 1.4-ounce English toffee candy bars (such as Heath or Skor), chopped

For gingersnap crust:
Preheat oven to 350°F. Spray bottom of 9-inch springform pan with 2 1/2-inch-high sides with nonstick spray. Stir ground cookies, butter, and sugar in medium bowl until moist clumps form. Press cookie mixture firmly onto bottom of prepared pan. Wrap outside of pan with 3 layers of heavy-duty foil. Bake crust until firm and beginning to darken, about 14 minutes. Cool crust. Maintain oven temperature.

For cheesecake:
Beat cream cheese and sugar in large bowl until smooth. Beat in butter, then eggs, 1 at a time, until just blended. Beat in vanilla. Pour batter over crust in pan. Place springform pan in large roasting pan. Add enough hot water to come halfway up sides of springform pan. Bake cake uncovered until filling is puffed around edges and moves slightly in center when pan is gently shaken, about 1 hour 10 minutes. Remove pan from water; remove foil. Place hot cheesecake uncovered in refrigerator overnight.

For caramel topping:
Stir sugar, water, and lemon juice in large saucepan over medium heat until sugar dissolves. Increase heat; boil without stirring until mixture turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 9 minutes. Add cream (mixture will bubble). Reduce heat to medium-low. Simmer until reduced to 1 1/4 cups, stirring occasionally, about 8 minutes. Chill until thickened but still pourable, about 15 minutes.

Spoon caramel over top of cake just to edges (do not allow caramel to drip down sides). Garnish top edges with chopped English toffee. Chill at least 2 hours and up to 6 hours.

Run knife around pan sides to loosen cake; release pan sides.

Makes 10 to 12 servings.
Bon Appétit
January 2005
Zoom, Park City, UT

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Absinthe Suissess



Absinthe Suissess
1/2 cup Herbsaint, Pernod or Ricard liqueur
1 large egg white
1/2 cup half and half
1/2 cup simple syrup (recipe below)
1 cup crushed ice

Simple Syrup
1/2 cup granulated sugar
1 cup hot water
Combine sugar and water.
Mix until sugar melts.

Blend all the ingredients in an electric blender on high for 30 seconds.
Serve in an old fashioned glass.

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Caramel Candy 
1 pound brown sugar
few grains salt
1 tablespoon light corn syrup
1 tablespoon butter
3/4 cup evaporated milk
1 teaspoon vanilla extract
2/3 cup chopped nuts, if desired

Mix sugar, salt, syrup, butter and milk thoroughly. Cook over medium heat
to soft ball stage 237° F, stirring constantly. Cool.
Stir in vanilla and nuts. Beat until crystalline. Turn into buttered pan.
Mark in squares.

Yield: 1 1/8 pound

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1 pie crust
3/4 cup coarsely chopped imitation crab meat
(or better yet the real thing if you have it)
3/4 (3oz.) shredded swiss cheese, divided
1/4 cup sliced green onions with tops
1 Tbs. flour
3/4 cup milk
1/2 pkg. (4 oz.) cream cheese, cubed
3 eggs, lightly beaten
1/4 tsp. salt

Preheat oven to 400* Press crust into tart pan.
Prick bottom. Bake 10 minutes. Remove from oven,.
Reduce oven to 350*
Toss crab meat, 1/2 cup swiss cheese and green onions
with flour; spread over bottom of crust. Place milk
and cream cheese in microwave safe bowl. Microwave 1
1/2 min. whisking ofter each 30 seconds until smooth.
Whisk eggs into cheese mixture and salt until well
blended.  Pour egg mixture evenly over crab meat in
Bake 350* for 25 minutes until knife comes out clean.
Sprinkle with remaining swiss cheese. Let stand 5
Serves 6

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kahlua white chocolate valentine cake

Kahlua White Chocolate Valentine Cake
1 3/4 cups whipping cream 
3 1/2 ounces chopped white chocolate 
1/4 teaspoon vanilla 
2 ounces white chocolate 
1/2 cup whipping cream 
1 1/3 cups cake flour; sifted 
1/2 teaspoon baking powder 
1/2 teaspoon salt 
1/4 cup unsalted butter; room temperature 
1 cup sugar 
1 egg 
1 egg; separated 
6 tablespoons milk; room temperature 
Kahlua Syrup 
3 tablespoons water 
1 teaspoon instant coffee powder 
1 teaspoon sugar 
1/4 cup Kahlua 
Prepare ganache before mixing and baking cake to allow it to chill. 
In large bowl of electric mixer, combine cream and chocolate. Set over
simmering water until chocolate is melted. Stir until
smooth. Refrigerate at least 4 to 5 hours, stirring occasionally,
until very thick. Add vanilla and beat until stiff. 
In small bowl set over simmering water, melt chocolate and cream
together. Stir until smooth. Set aside to cool completely. In
large bowl of electric mixer, beat batter until fluffy. Gradually beat
in 3/4 cup sugar. Beat in whole egg and egg yolk until smooth. Stir in
cooled chocolate. Alternately stir in dry ingredients and milk,
beginning and ending with dry ingredients and blending thoroughly after
each addition. In small bowl, whisk egg white with dash of salt until
soft peaks form.  
Whisk in remaining 1/4 cup sugar, beating until very thick and glossy
and mixture falls from whisk in heavy ribbon. Gently fold egg white
into batter. Pour batter into 8 or 9 inch heart shaped cake pan which
has been lined with butter and floured waxed paper. Bake on center
shelf of oven at 350°F about 40 minutes or until wooden pick 
inserted in center comes out clean. Cool in pan 10 minutes.   Turn
out of pan, if necessary, first trim any excess crust away from pan rim,
and carefully peel away paper. Cool completely. Transfer cake to
serving plate. Using wood pick, poke holes about 1 inch deep and at
about 1 inch intervals in top of cake. Frost with white ganache. 
Kahlua Syrup: 
In small saucepan, combine water, coffee powder and sugar. Stir over
low heat to dissolve coffee and sugar. Bring to boil and pour into
small bowl. Add Kahlua and stir to blend.  Cool. 

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Best Pumpkin Cookies

Best Pumpkin  Cookies
Yield:3-4  dozen
2 c. Butter,  softened (4 sticks)
2 c. Sugar
2 Eggs
2 c. Mashed cooked pumpkin (or -  canned)
2 ts. Vanilla
5 c. All - purpose flour
2 ts. Baking powder
1  ts. Baking soda
4 ts. Ground cinnamon
2ts. Ground cloves
2 ts. Ground  nutmeg
1 ts. Salt
2 c. Raisins
2 c. Pecans (Chopped)
2 c. Chopped  walnuts
Preheat oven to 375° F. Cream together the butter and sugar until  smooth.
Beat in the eggs one at a time. Add the pumpkin and vanilla, blending  well. In
a separate bowl, combine ,the flour, baking powder, baking soda,  cinnamon,
cloves, nutmeg, and salt. Add to the creamed mixture, stirring well.  Mix in the
raisins and nuts. Drop by spoonfuls onto greased cookie sheets and  bake in a
preheated 375° F oven for 10 to 15 minutes. 

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Crunch Bars 
¾ cup butter,  melted
1 cup graham cracker crumbs, finely crushed.
1 pkg. chocolate chips  (8 ounces)
1 pkg. butterscotch chips (8 ounces)
1 pkg. flaked coconut
1  can sweetened condensed milk
Layer ingredients in order listed in a 9x12 baking pan. Bake 25  minutes at
350° or until batter bubbles and begins to turn carmel color. Cool;  cut into
small squares and  serve.

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Aussie  Chicken
4 boneless skinless chicken breast halves,  pref
pounded to 1/2in thickness
2t seasoning salt
6 slices of bacon,  cut in half
1/2c prepared mustard
1/2c honey
1/4c light corn  syrup
1/4c mayonnaise
1T dried onion flakes
1T vegetable oil
1c  sliced fresh mushrooms (lg can of mushrooms can be
2c shredded  Monterey jack cheese
2T chopped fresh parsley

Rub the chicken breasts  with seasoning salt, cover and refrigerate for 30
minutes. Preheat oven to 350 F  or 175 C. Place bacon in a large deep skillet
over medium high heat until crisp.  Set aside. In a medium bowl, combine the
mustard, honey, corn syrup, mayonnaise  and dried onion flakes. Remove half of
sauce, cover and refrigerate to serve  later. Heat oil in a large skillet over
medium heat. Place the breasts in the  skillet and sauté for 3-5 minutes per
side, or until browned. Remove from  skillet and place the breasts into a 9x13
in baking dish. Apply the honey  mustard sauce to each breast, then layer each
breast with mushrooms and bacon.  Sprinkle top with shredded cheese. Bake in
preheated oven to for 15 minutes or  until cheese is melted and chicken juices
run clear. Garnish with parsley and  serve with the reserved honey mustard 

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Old Fashioned Bread Pudding

More often than not,
I found this on the web   

 This is my personal recipe. I have meade this since the 60's.I originally
got it from a magazine called Betty Crocker Sphere.
I hope someone enjoys it as much as I do.

Old Fashioned Bread Pudding

8 slices day old bread
3 beaten eggs
3/4 c. sugar
2 t. vanilla
1 t. cinnamon
1/4 t. nutmeg
1/8 t. salt
4 c. milk
Optional : 3/4 c. raisins soaked in boiling water and drained.

Tear bread in 1/2 inch pieces.
Put in un-greased 3 qt. casserole dish
Mix eggs, sugar and spices Add milk and beat.
Add raisins to bread if using.
Pour on milk mixture and bake at 325º 1 hour until knife comes out clean.

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Skillet Cornbread

More often than not,
I found this on the web 


Skillet Cornbread

1       cup  yellow cornmeal
1       cup all-purpose  flour
2       tablespoons granulated  sugar
1       tablespoon baking  powder
1/2     teaspoon  salt
2       large  eggs
1       cup  milk
3       tablespoons vegetable oil

In a mixing bowl, mix together, cornmeal, flour, sugar, baking powder and 
salt.  In another bowl beat together eggs, milk and oil.  All liquid 
ingredients to dry ingredients and stir until batter is just smooth.  

Skillet preparation!    
Melt solid shortening in a 9-inch cast-iron skillet  in a 400-degree oven
until very hot.  Pour batter into hot skillet.   Bake at 400 degrees for 25-35
minutes or until a toothpick inserted in center  come out clean. 

Yield:  6 servings. 

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Country Fried Steak


Country Fried Steak

Meat preparation
2     pounds  top round steak
3/4   cup all-purpose  flour
1     teaspoon salt
1      teaspoon pepper

3      large eggs
2     tablespoons milk or heavy  cream

2     cups seasoned  breadcrumbs

In a small bowl, mix flour, salt and pepper. With a  meat tenderizer, pound
mixture into meat on both sides.  Cut into serving  pieces.

Set up three shallow pans for dipping and coating. 
(1) Place  leftover flour mixture in first pan. 
(2) Place egg/liquid mixture in  second pan.
(3) Place breadcrumbs in third pan. 

Proceed with preparation of meat!  Heat oil in a heavy skillet over 
medium-high heat.  Add meat to hot oil and brown quickly on both  sides.  Cover and
reduce heat to medium and cook for 15 to 20 minutes,  turning occasionally. 

County-fried steak should be well done, but not dry.  Remove steaks  from pan
and drain onto paper towels.  Keep  warm!

2     cups milk 
4     tablespoons meat  drippings
4     tablespoons all-purpose  flour
Salt and fresh ground pepper to  taste

Using a wire whisk, stir flour into meat drippings to make a  roux, smooth
paste. Add milk and heat to boiling, whisking constantly.   Reduce heat to
medium and whisk until thickened.  Serve over meat!

Yield: 2 cups.

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