Fifth Avenue Recipes

FIFTH AVENUE IS IN HAVEN CAKE

Steps:

• 1. I use 2 cake mixes so I can have full layer and level the cake. But only mix one mix at a time accoriding to the directions when finish beating add 1 cup of chips and 2 crushed fifth avenue blend in well and pour into the cake pan then do the second cake mix the same way the left over batter can be used for cup cakes.. You will have some left for each layer don't try to use all the batter in one pan. Bake at 350 til done about 35 to 40 min test with tooth pick. Be sure to line the cake pans with wax paper this cake will stick with the chips and candy.
• 2. filling: mix all the ingredients together and mix if too stiff and a little water one teaspoon at a time so not to get too runny
• 3. Icing: mix all ingredients together and blend til the it is smooth for icing the cake but not to wet. You can add a little water it too stiff but be very careful not to add to much at a time.
• 4. When cakes are done and on cooling racks slice to have 4 layers let cool all the way through before assembling the cake. Lay one layer down spread thick layer of filling then layer of chocolate icing and keep doing till you top off. Then ice the whole cake with the chocolate frosting.

SAKS FIFTH AVENUE TOMATO BISQUE

Steps:

• Heat butter in a large stock pot. Dice onion and celery and add to pot. Saute until the onion is transparent.
• Sprinkle flour over onions one tablespoon at a time, stirring in each one thoroughly with a large spoon until paste forms.
• Add garlic, diced tomatoes and basil; stir.
• Stir in tomato puree and beef stock slowly, then whipping cream. The soup should be a rose color.
• Add bay leaf and simmer on low for about 1 hour. Remove bay leaf before serving.
• Season to taste with salt and pepper.
• 8 to 10 servings.
• Lovely served with pate sandwiches recipe #117904 for a special luncheon. Or, serve in shot glasses as a tasty first course!

SAKS' SIGNATURE CHEESECAKE

Steps:

• Preheat the oven to 325 degrees. Coarsely chop the graham crackers, place in a food processor and grind completely. Add the brown sugar and melted butter. Spray a springform pan 10 inches in diameter with shortening. Press the crumb crust into the pan, distributing it evenly. Chill crust while making the filling.
• For the filling, coarsely chop the cream cheese and butter in a large bowl. Using a mixer, soften the two. Continue beating while adding the sugar. In a separate bowl, combine the sour cream, cornstarch, lemon and vanilla extracts and eggs. Add this mixture to the cream-cheese mixture and combine until completely smooth.
• Place the springform pan in a larger baking dish and fill the dish with hot water to reach halfway up the sides of the pan. Pour the mixture into the pan and bake for 35 minutes. Reduce the temperature to 300 degrees and continue baking for 35 more minutes, until a toothpick inserted in the center of the cheesecake is clean. Refrigerate overnight. Remove from the pan and serve.