Welcome To Diana's Desserts Newsletter

First Edition Including Holiday Recipes

November 24, 2002

I want to Welcome all the Home Bakers who have visited Diana's Desserts website.

So many of you have been so supportive of my site dedicated to Home Bakers, I
want to thank you so much. Your email contacts have been so interesting and
warm, and your submitted recipes have been great. Please keep those wonderful
recipes coming!

Diana's Desserts newsletter will be on a monthly basis unless there is something
extremely interesting and special to report during the month. My newsletter will
be made up of new recipes that are not yet on my website, baking tips and ideas,
and a section on "What's New In The World Of Home Baking".

I will also include a guest submitted recipe in each edition.

I am asking all of you to submit recipes to Diana's Desserts website, and I will
at the end of each month, choose one to add to my upcoming month's newsletter,
and also place the recipe on my website as Recipe of The Week for each first
week of each month.

In this first edition of Diana's Desserts monthly newsletter, it seems
appropriate to start with a few dessert recipes for Thanksgiving and for
Hanukkah, as they are only 5 and 7 days away. It's time to put our minds and
bodies in action for planning both of these special days.

For those of you that don't celebrate Thanksgiving or Hanukkah, as you may live
in another country other than the USA or Canada or be of a different belief,
well just sit back and enjoy the day and the festive recipes, and next month we
will be talking about Christmas and other holidays, and of course New Years.

Here are a few recipes for Thanksgiving desserts and a couple of lovely Hanukkah
desserts that you may consider making this year. One of the Thanksgiving
desserts is great for diabetics or people on a low-fat or sugar restricted diet.


Your Thanksgiving or Christmas dinner will be a great success when you serve
this awesome cheesecake for dessert.

Makes 12 servings

For The Crust:
1 1/2 cups cinnamon graham cracker crumbs (about 24
1/4 cup granulated sugar
1/3 cup butter or margarine, melted

For The Filling:
4 packages (8 ounces each) cream cheese, softened
1 can(14
ounces)sweetened condensed milk
1/4 cup lemon juice
4 large eggs
1 1/2 cups
chopped fresh or frozen cranberries
1 teaspoon grated orange peel
cranberries and orange peel strips, optional

In a bowl, combine cinnamon graham cracker crumbs and sugar; stir
in butter. Press onto the bottom of a greased 9-inch spring form pan; set aside.

In a mixing bowl, beat cream cheese and milk until smooth. Beat in lemon juice
until smooth. Add eggs; beat on low speed just until combined. Fold in
cranberries and orange peel. Pour over the crust.

Place pan on a baking sheet. Bake at 325 degrees F for 60-70 minutes or until
center is almost set. Cool on a wire rack for 10 minutes.

Carefully run a knife around edge of pan to loosen. Cool 1 hour longer.
Refrigerate for at least 6 hours or overnight. Remove sides of pan. Garnish with
sugared cranberries and orange peel if desired.

Makes 12 servings.


A classic combination of tender short crust pastry and soft, candy-like caramel
filling with a decadent chocolate glaze.

Makes 12-16 servings

For The Crust
1 1/2 cups all-purpose flour
2/3 cup slivered
almonds, toasted
1/4 cup walnuts,toasted
1/2 teaspoon salt
1/3 cup
confectioners' sugar
1/2 cup (1 stick) unsalted butter, cut into pieces, room
1 large egg, beaten to blend

For The Filling
2 cups granulated sugar
1/2 cup water
1/4 cup light corn syrup

1/2 cup (1 stick) unsalted butter, cut into pieces
1/2 cup whipping cream
tbsp. crème fraîche or sour cream
1 cup walnuts, toasted and finely chopped

For The Chocolate Glaze
1 cup heavy whipping cream
7 ounces bittersweet (not
unsweetened) or semisweet chocolate, chopped

For The Crust:
Blend flour, almonds, walnuts, and salt in
processor until nuts are finely ground. Add confectioners' sugar and combine
using on/off turns. Add butter; using on/off turns, cut in until coarse meal
forms. With machine running, slowly add egg. Blend until moist clumps form.
Gather dough into ball; flatten into disk. Wrap in plastic and chill 30 minutes.

Roll out dough on lightly floured surface to 14-inch round. Transfer dough to
10-inch-diameter tart pan with removable bottom. Trim excess dough flush with
top edge of pan. Pierce bottom of dough all over with fork. Chill 30 minutes.

Preheat oven to 325°F. Bake crust until golden, about 35 minutes. Transfer to
rack and cool completely. (Can be made 1 day ahead. Cover and let stand at room

For The Filling:
Place sugar, 1/2 cup water, and corn syrup in heavy large
saucepan. Stir over low heat until sugar dissolves. Increase heat and boil
without stirring until syrup is deep amber color, occasionally brushing down
sides of pan with wet pastry brush and swirling pan, about 8 minutes. Remove
from heat. Whisk in butter and cream (mixture will bubble vigorously). When
bubbling subsides, whisk in crème fraîche. Cool caramel until beginning to
thicken. Stir in walnuts. Pour caramel into prepared crust. Let stand 15 minutes
to spread.

For The Chocolate Glaze:
Bring cream to boil in medium saucepan. Remove from
heat. Add chocolate and stir until melted and smooth. Cool 5 minutes. Pour
enough glaze over caramel to cover and fill tart to just below edge of crust
(reserve remaining glaze for another use). Let stand until set, about 2 hours.
(Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature
before serving.)

Makes 12 to 16 servings

Low-Fat and Low-Carbohydrate Dessert

These creamy and light individual little pumpkin pies topped with meringue are
not only low in fat, but make a wonderful dessert for people on sugar restricted
diets, or who are diabetic.

Makes 6 individual meringue topped pumpkin pies

1-1/2 cups canned solid-pack pumpkin
1 cup evaporated fat-free milk

1/2 cup cholesterol-free egg substitute
1/4 cup no-calorie sweetener
1 teaspoon
pumpkin pie spice
1-1/4 teaspoons vanilla extract,divided
3 egg whites
teaspoon cream of tartar
1/3 cup honey

Preheat oven to 350°F.

Stir together pumpkin, evaporated milk, egg substitute, sweetener, pumpkin pie
spice and 1 teaspoon vanilla. Pour into 6 (6-ounce) custard cups, ramekins or 6
(3/4-cup) soufflé dishes. Place in shallow baking dish or pan. Pour boiling
water around custard cups, ramekins or soufflé dishes to depth of 1 inch. Bake
25 minutes.

Meanwhile, beat egg whites, cream of tartar, and remaining 1/4 teaspoon vanilla
on high speed of electric mixer until soft peaks form. Gradually add honey;
continue beating on high speed until stiff peaks form.

Spread egg white mixture on top of hot pumpkin mixture. Return to oven. Bake 15
to 16 minutes or until tops are golden brown. Let stand 10 minutes. Serve warm.

Makes 6 individual meringue topped pumpkin pies.

Nutrients Per Serving
Serving size: 1 individual pie
Calories 148
% calories
from fat 10%
Total Fat 2g
Sat. Fat 1g
Protein 8g
Carbohydrates 27g
Sodium 133mg
Dietary Fiber2 g

Dietary Exchanges:
1-1/2 Starch, 1 Meat


Scoops of tangerine sorbet are the perfect accompaniment to this torte, which
includes tangerine zest to link it to the sorbet. At a nonkosher meal, top the
torte with whipped cream.

Serves 10-12

3 cups chopped pecans
1 1/2 cups granulated sugar
10 large eggs,
1/2 cup fresh tangerine juice
Grated zest of 3 tangerines
1/2 cup
sifted all-purpose flour
1/2 tsp. salt
1 tsp. ground cinnamon
Chopped candied
tangerine peel (optional)

Preheat an oven to 350°F. Oil and flour a 10-inch tube pan or
angel food cake pan.

In a food processor, chop the pecans with 1/2 cup of the sugar as finely as
possible; do not let it turn to paste. Set aside.

In the bowl of an electric mixer, combine the egg yolks and 1/2 cup of the
sugar. Set the bowl over a pan of hot water and whisk for a few minutes until
warm. Remove from the hot water and beat with the whisk attachment on high speed
until the mixture is very thick and pale and a small amount trailed from the
whisk forms a ribbon on the surface of the mixture, about 8 minutes. Stir in the
tangerine juice and zest.

In a bowl, toss the nut mixture with the flour, salt and cinnamon. Using a
rubber spatula, gradually fold these dry ingredients into the yolk mixture.

In a large bowl, beat the egg whites until soft peaks form. Gradually beat in
the remaining 1/2 cup sugar. Fold the whites into the batter, then fold in the
candied tangerine peel. Pour the batter into the prepared pan and bake until a
toothpick inserted into the center of the cake comes out clean, about 45
minutes. Let the cake cool in the pan, then invert onto a plate; slice to serve.
If desired, serve with Tangerine Sorbet.

Makes one 10-inch torte, or 10-12 servings.

TANGERINE SORBET, To serve with Pecan Torte

Whole tangerines, at their peak during the holidays, are traditionally given as
gifts to children at the Hanukkah feast. Be sure to grate the zest before
juicing the fruit.

Makes about 1 quart

4 cups fresh tangerine juice
1 1/2 cups granulated sugar
1 tbsp.
fresh lemon juice
2 tbsp. grated tangerine zest

In a small saucepan over medium heat, combine 2 cups of the tangerine
juice and the sugar. Cook, stirring occasionally, until the sugar dissolves and
the mixture is clear. Remove from the heat and let cool.

Stir in the remaining 2 cups tangerine juice and the lemon juice. Add the zest.
Transfer the mixture to an ice cream maker and freeze according to the
manufacturer's instructions.

Makes about 1 quart.

Well, that's the close of my first edition of Diana's Desserts Newsletter. I
sincerely hope you enjoyed the new Thanksgiving and Hanukkah recipes.

Don't forget to submit those wonderful recipes of yours.

I wish you all a wonderful week, and a very Happy Thanksgiving and Hanukkah. Eat
well, enjoy your family and friends, and be healthy.

Will be back the first week in December with the next edition of the Diana's
Desserts Newsletter.

Sincerely, Diana
Diana's Desserts
A Website for Home Bakers

Diana's Desserts
A Website Dedicated to Home Bakers

Web site: http://www.dianasdesserts.com
E-mail: diana@dianasdesserts.com