Weekly recipes for November 23, 2011

Angel Food Biscotti

Start to finish: 1 hour (20 minutes active). Makes 3 dozen cookies

1 13-ounce loaf angel food cake
1 cup dark chocolate bits
1/4 cup minced dried cherries
1/4 cup minced dried apricots
1/4 cup sparkling sugar (large granule sugar)

Heat the oven to 300 degrees. Set a metal rack over a baking sheet.

Cut the cake into sticks measuring about 4 inches long, 1 inch wide and 1/2 inch thick. Arrange the sticks on the rack, leaving space between. Bake for 20 to 30 minutes, or until the sticks are dried and firm. Allow to cool.

In a microwave-safe bowl, heat the chocolate bits on high in 20-second bursts, stirring between each, until melted and smooth. Drizzle the chocolate over the biscotti.

While the chocolate is still melted, sprinkle with the minced cherries, apricots and sugar. Allow to harden. Store in an airtight container at room temperature between sheets of waxed paper.

Strawberry Shortcake Bars

Start to finish: 45 minutes (15 minutes active), plus cooling. Makes 16 bars.

For the bars:

1/2 cup granulated sugar
1/2 cup butter, melted
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon salt
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 cup strawberry jam

For the icing:

1 cup powdered sugar
2 teaspoons vanilla extract
2 tablespoons milk

Heat the oven to 350 degrees. Line a 9-by-9-inch baking pan with foil, allowing a couple inches of excess to extend past the sides of the pan. This will help for removing the bars from the pan.

In a medium bowl, whisk together the granulated sugar and butter. Add the eggs, one at a time. Add the salt and vanilla and stir to combine.

Stir in the flour and baking soda until well mixed. Spread the mixture into the prepared pan. Spoon the strawberry jam over the dough. Drag a knife through the dough and jam, swirling the jam into the dough. Bake for 20 to 25 minutes, or until golden and a wooden pick comes out clean. Allow to cool in the pan.

To make the icing, in a small bowl whisk together the powdered sugar, vanilla and milk or cream. Drizzle the icing over the surface of the cooled bars. Allow the icing to set up. Using the foil as handles, lift the bars out of the pan. Peel off the foil and cut the bar into 16 pieces. Store in an airtight container at room temperature.

Banana Split Cheesecake Bars

Start to finish: 3 1/2 hours (30 minutes active). Makes 24 bars.

For the brownie crust:

12 ounces semisweet chocolate bits
3/4 cup unsalted butter
2/3 cup sugar
1/2 cup all-purpose flour
1/2 teaspoon salt
4 eggs
1 tablespoon vanilla extract

For the cheesecake layer:

2 8-ounce packages cream cheese, room temperature
3 ripe bananas
1/2 cup sugar

2 tablespoons all-purpose flour
Pinch of salt
3 eggs

For the topping:

1 quart strawberries, hulled and sliced
1/4 cup pineapple jam
1 tablespoon water

Heat the oven to 350 degrees. Coat a 9-by-13-inch baking pan with cooking spray.

In a microwave-safe bowl, heat the chocolate bits and butter on high for 1 to 2 minutes, stirring every 20 seconds, or until melted. Set aside.

In a medium bowl, whisk together the sugar, flour and salt. Add the eggs and vanilla and whisk until smooth. Stir in the chocolate-butter mixture. Pour into the prepared pan and bake for 20 minutes. Remove the pan from the oven. If there are any bubbles in the crust, gently push them flat. Leave the oven on.

To make the cheesecake layer, in a food processor, combine the cream cheese, bananas, sugar, flour and salt. Process until completely smooth, scraping down the sides of the bowl. Add the eggs, one at a time, processing and scraping the bowl between additions. Pour the batter over the brownie crust and bake for 20 to 25 minutes, or until the center no longer jiggles. Cool, then refrigerate until completely chilled.

When the cheesecake is completely chilled, arrange the sliced strawberries over the top. In a small microwave-safe bowl, mix the pineapple jam and the 1 tablespoon of water. Microwave until bubbling. Spoon the jam over the strawberries. Allow to chill for 15 minutes for the jam to set up. Cut into squares. Store, well wrapped, in the refrigerator.

Lemon Meringue Cookies

Start to finish: 2 hours (30 minutes active). Makes 3 dozen cookies.

4 egg whites
1/2 teaspoon cream of tartar
1/2 teaspoon vanilla extract
1 cup sugar
8 ounces lemon curd

Heat the oven to 200 degrees. Line 2 baking sheets with parchment paper.

In a large bowl, combine the egg whites, cream of tartar and vanilla. Use an electric mixer to beat until the whites are foamy. Very slowly, while continuing to beat, add the sugar. Beat until the mixture is thick and glossy.

Use a spoon to dollop the mixture in walnut-sized mounds onto the prepared baking sheets. Using a slightly dampened finger, press an indent into the center of each mound. Bake for 1 1/2 hours, or until the meringues are dried and crisp.

Store the meringues in an airtight container, at room temperature, between sheets of waxed paper.

For crisp cookies with a soft lemon filling, add a teaspoon of lemon curd to each indent just before serving.

For soft, marshmallowlike cookies, fill the cookies at least several hours (and up to 24 hours) before serving.