Key Lime Cheesecake ------------------- This comes from Todd Wilbur's cookbook Top Secret Restaurant Recipes (http://www.topsecretrecipes.com) and is a clone of a Cheesecake Factory recipe. This is a somewhat abbreviated transcription of the recipe as presented in the book. 1 3/4 c graham cracker crumbs 5 tbs butter, melted 1 c + 1 tbs sugar 3 8-oz pkg cream cheese, softened 1 tsp vanilla .5 c lime juice (about 5 limes) 3 eggs whipped cream 1. Preheat oven to 350F. 2. Crust: mix graham cracker crumbs with butter and 1 tbs sugar in bowl. Keep crumbly. Press into bottom and halfway up sides of an 8-in springform pan. Bake for 5 min and set aside. 3. In a large mixing bowl, combine cream cheese, 1 c sugar, and vanilla. Mix with electric mixer until smooth. 4. Add lime juice and eggs and beat until smooth and creamy. 5. Pour filling into pan. Bake 60-70 min. If top is turning light brown, it's done. 6. When cooled, refrigerate. Serve with whipped cream. -----------------------------57886576816 Content-Disposition: form-data; name="userfile"; filename="A:\biscotti.txt" Content-Type: text/plain Biscotti di Mandorle alla Brian (Brian's Almond Biscotti) --------------------------------------------------------- This recipe is a modification of an Alice Medrich recipe from Baking with Julia (Morrow, 1996; ISBN 0-688-14657-0) (companion to Julia Child's TV series of the same name). When I make it (which is infrequently) I get raves for it; I don't see any reason it shouldn't for anyone else. Goes great with pretty much anything, though a caffe latte is ideal. Oh, and the dough is almost as much fun to eat as chocolate chip cookie dough, so restrain yourself because it doesn't make much... makes approx 2 dozen 2/3 c chopped or sliced almonds 1 2/3 c flour (I used King Arthur) 1/2 tsp baking soda 1/4 tsp salt 2 large eggs 2 tsp almond syrup or amaretto 1 tsp vanilla extract (the real stuff, not that imitation crap) 3/4 c white sugar Preheat oven to 350F. Mix flour, baking soda, and salt in a medium bowl. In another bowl, whisk together eggs, sugar, vanilla, and syrup. Add dry ingredients to liquid and mix (by hand if necessary) until incorporated. Divide dough in half and form into logs about 12 inches long on a greased or parchment-covered cookie sheet. Bake for exactly 35 min. and cool on a rack for at least ten minutes. Slice logs along diagonal about 1/4-1/2 in apart to create cookies; slices should be between four and six inches long to get the number of biscotti the recipe calls for. Lay slices on a cookie sheet in a single layer and bake at 300F for five to six minutes; when finished, turn all cookies and bake for five to six more minutes. Don't overbake at this stage; they get very hard very quickly and you don't want to overdo it or you'll have to soak them instead of dip them. Cool again; they will crisp up. Consume with coffee, cocoa, or tea. Repeat.