Mad About Maida

New York City Chocolate Cheesecake Source:  Maida Heatter's Book of Great Chocolate Desserts (Andrews & McMeel Publishing, 2006 ed.) , pg. 104. This is a very rich dessert but oh, so good! I took Maida's advice and added whipped cream and cherries to offset the richness. You can also use strawberries or other fruit. The cookie crust is made from chocolate wafer cookies and I made these myself. If you don't have time to make the wafers, you can always buy cookies at the store or even use chocolate graham crackers.  This is a great treat to serve at a party or get-together. I ate a big slice of this last night while I was watching the Emmy Awards. I can tell you right now that this is a dessert I will be making again! Note: A reader informs me that their cake sank as it was cooling. I didn't have this problem but she suggested letting it cool for several hours in side the oven .) Crust 8 oz. chocolate wafer cookies (store-bought or make your own...

Chocolate Wafers Source:  Maida Heatter's Book of Great Chocolate Desserts (Andrews & McMeel Publishing, 2006 ed.) , pg. 129. These are thin and crisp wafer cookies that can be crumbled for cookie crusts for cheesecakes, etc. Or they can just be eaten as a cookie! I first made these because I could not find chocolate wafer cookies at the grocery store. I first used them crushed for the New York Chocolate Cheesecake and they are delicious as a crust. The recipe can be doubled. As is, it should make about 36 cookies. 2 oz. (2 squares) unsweetened chocolate 1 cup plus 2 tablespoons sifted all-purpose flour 3/4 tsp. baking powder 1/4 tsp. baking soda Pinch of salt 2 oz. (1/2 stick) sweet butter 1 tsp. vanilla extract 1/2 cup granulated sugar 1 1/2 tsp. light cream or milk 1 large egg Preheat the oven to 400. Line cookies sheets with aluminum foil. Sift together the flour, baking powder, baking soda and salt. Set aside. Melt the chocolate over barely sim...

Kansas City Chocolate Dream Source:  Maida Heatter's Cakes (Andrews & McMeel Publishing, 2011 ed.) , pg. 73 and in  (S ource:  Maida Heatter's Book of Great American Desserts  (Alfred A. Knopf, 1982, pg. 112). This is an interesting recipe and one that is fast and easy. It is also known as a "Chocolate Upside Down Cake" because of the method. You make the cake first, pour the topping mixture over it, and as it bakes, the topping sinks to the bottom of the pan. I didn't find this to be an overly sweet cake. The cocoa and brown sugar give it a very muted flavor.  Cake 1 cup sifted all-purpose flour 2 tsp. baking powder 1/4 tsp salt 2 TBS. unsweetened cocoa powder (preferably Dutch process)  2/3 cup granulated sugar 3/4 cup milk 1 tsp. vanilla extract 1 oz. (1/4 stick) unsalted butter, melted 1/2 cup walnuts, broken into medium-size pieces Adjust a rack one third from the bottom of the oven and preheat to 350. Butter a shallow 8-inch s...

Spanish Lime Pie Source:  Maida Heatter's Book of Great Desserts (Andrews & McMeel Publishing, 1999 ed.) , pg. 462. This is a very tart frozen pie, one that makes your mouth pucker. It calls for 1 cup of lime juice so if you don't like too much tartness, you might use a tad less juice. This is an easy recipe and you can make it a few days ahead. It should be wrapped in plastic wrap and stored in the freezer. Crust 1 1/4 cups graham cracker crumbs 1 TBS. sugar 1 tsp. cinnamon 3 oz. (3/4 stick) melted butter Adjust rack to center of oven and preheat to 375. Mix the graham cracker crumbs with sugar and cinnamon. Add the melted butter . Mix Press the crumb mixture on the bottom and up the sides of a 9-inch pie plate. Bake at 375 for 8 minutes or until the crust is lightly brown around the edges. Cool completely. Filling Finely grated rind of 2 cold limes 1 cup lime juice 4 eggs, separated 2 15-ounce cans sweetened condensed milk Pinch of ...