Cedar Woman (199 page)

to
cream
cheese.
Add
e
gg
s
,
one
at
a
time.
Beat
in
the
cooled
cho
c
olate. Spread the
batter
e
v
enly
in the prep
a
r
ed p
a
n.

Ba
k
e
in
t
h
e pre
h
eated
o
v
en
un
til
t
h
e
top
e
dg
e
s
of
t
h
e
c
h
eeseca
k
e
are p
u
ff
e
d
a
n
d
g
o
l
d
en b
ro
w
n
,
a
b
out 1 h
ou
r
1
5
m
inutes.
Let t
h
e
cake
c
o
ol in
t
h
e
p
an
f
o
r
3
0
mi
nu
tes
.
R
u
n
a
s
h
a
r
p
kn
i
fe
ar
o
un
d
t
h
e
insid
e
o
f
t
h
e
p
an
to
release
the
ch
e
esecake
from
the
sides (if th
e
y haven
'
t already
pulled
a
way d
u
r
in
g
t
h
e
c
ooli
ng
p
roce
s
s).
R
e
m
ove
t
h
e
s
i
des
o
f
t
h
e
s
p
r
i
ng f
o
r
m
,
cover
t
h
e
c
a
ke
w
it
h
p
l
as
ti
c
w
r
a
p
,
a
n
d
r
e
fr
i
gerate
f
o
r
3
0
m
i
nu
t
es
be
f
o
re se
r
v
ing
.
B
r
i
n
g
t
o
r
oom
t
e
m
p
erature
b
e
f
o
re
s
e
rv
i
n
g
,
or eat col
d
.
Mak
es
8 se
r
v
in
gs.

Wild Sage B
r
ead

I
n
gr
e
d
ients:

1
pack
a
g
e
dry
yeast

1
c
u
p cottage
c
h
eese

1
e
gg

1
table
sp
o
o
n
m
elted
s
h
ort
e
ni
n
g

1
t
ab
l
e
sp
o
o
n
s
ug
a
r

2
teas
p
oo
n
s
cr
u
s
he
d
d
r
ie
d
sa
g
e

1/2
tea
sp
o
o
n
s
alt

1
/
4
teasp
o
o
n
ba
k
in
g
so
d
a

2
1
/2
cu
p
s
f
l
ou
r

C
o
m
b
i
n
e
sug
a
r,
s
a
ge,
salt,
b
aki
n
g
s
o
da
an
d
fl
ou
r.
D
i
s
s
o
l
ve
y
east
in
1/4 c
u
p
warm wa
t
er.
Beat
egg
and
c
o
tta
g
e
c
h
eese
t
og
e
t
h
er
u
n
til
s
m
oo
t
h
.
Add
m
elted
sh
o
rte
n
ing
an
d
y
east.
A
d
d
f
l
o
u
r
m
i
xt
u
re
sl
o
w
ly
t
o
e
g
g
m
ixture, beating well
after
each
a
ddi
t
i
on
until
a
st
i
ff
dough
is
for
m
ed.
Cover dough
wi
t
h
c
l
oth
and
put
in
w
a
rm place
until
double
in
bu
l
k
(about
1 hour). Pun
c
h dough down, kne
a
d for one
m
inute
and
place
in
well- greas
e
d
pan.
C
ov
e
r
and
let
rise
f
o
r
4
0
m
i
nute
s
.
B
ake
in
a
3
5
0-
degr
e
e ov
e
n f
o
r 50
m
i
nu
t
e
s
.
Br
ush
to
p
w
it
h
m
elted
sh
o
r
t
en
i
ng a
n
d spr
i
nk
l
e w
it
h cru
s
h
e
d,
r
o
asted pine
n
u
ts
or coarse
salt.

Elk M
e
a
tloaf

2
lb
s. g
ro
u
n
d
el
k

1
c
u
p
b
re
a
d
c
r
u
m
bs

2
e
g
g
s

1
6
oz.
c
a
n
t
o
m
ato
p
a
ste

1
lar
g
e
o
n
io
n
c
h
op
p
ed

4 cloves
g
a
rlic, minced

1/2
t
s
p.
g
r
ou
n
d sage

4
T
b
s.
f
l
o
u
r

4
slices
s
m
ok
e
d
bac
o
n,
c
ho
p
p
ed

1 jalap
e
ñ
o
,
se
e
d
s re
m
oved
an
d finely c
ho
p
p
ed sea salt &
p
e
p
p
er to taste