1/2 pound Cream cheese
1/4 cup powdered sugar
2 large eggs, separated
1 tbsp Marsala or other liqueur
1/4 tsp vanilla extract
1/4 cup granulated sugar
3 large ripe peaches
1 tbsp honey
1 tbsp lemon
Procedures : Preheat the oven to 375 degrees F. Bring a medium saucepan of water to a boil. Butter four 1- to 1 1/2-cup gratin dishes or six 1/2-cup ramekins or ovenproof dishes.
In a food processor, beat the 1/2 pound cream cheese, 1/4 cup powdered sugar, 2 yolks, and 1 tablespoon liqueur until smooth. Scrape the mixture into a bowl.
With a hand mixer, beat the egg whites to soft peaks. Slowly add the 1/4 cup granulated sugar and beat to stiff peaks. Gently fold the whites into the cheese mixture. Divide the mixture evenly among the prepared dishes. Place them in the oven and bake until almost firm, about 12 to 15 minutes.
Meanwhile drop the 3 peaches into the boiling water for 30 seconds. Remove the peaches and rinse under cold water. Peel and thinly slice the peaches into a bowl. Toss with 1 tbsp each of honey and lemon juice.
Remove the cheesecakes from the oven. (They will fall after a minute or so.) Top them with the sweetened peaches and serve
1 1/4 cups semisweet chocolate chips
1 cup granulated sugar
1/2 cup boiling water
1 cup (2 sticks) unsalted butter, softened
2 tablespoons raspberry liqueur
2 teaspoons vanilla extract
1/8 teaspoon salt
1 cup heavy cream
2 tablespoons seedless red raspberry jam
2 tablespoons vanilla extract
Fresh raspberries, for garnish
Procedures : Preheat oven to 350 degrees F. Spray 5-cup ring mold with nonstick cooking spray.
Make chocolate ring: In food processor, combine chocolate chips and sugar, processing until chopped finely. Add boiling water and process until melted and smooth.
Add butter in three additions, processing briefly each time. Add eggs, liqueur, vanilla extract and salt. Process until blended well.
Pour mixture into prepared ring mold. Place mold in larger pan and fill pan with 2 inches boiling water. Bake in preheated oven for 1 hour or until firm to touch (knife inserted into center should come out clean).
Remove mold from water bath and let cool for 1 hour on rack. Cover and refrigerate for at least 3 hours.
Make raspberry cream: In small bowl, beat cream with jam, sugar and vanilla until soft peaks form.
Assemble: Run knife around edges of mold and invert ring onto serving dish. Pipe ring of raspberry cream rosettes around base of ring. Fill center of ring with remaining raspberry cream. Garnish ring with fresh raspberries.
Makes 16 servings
2 cups milk, scalded
? cup sugar
? cup flour
4 apricots, pitted, sliced
2 bananas, peeled, sliced
2 apples, peeled, cored, sliced
1 teaspoon vanilla extract
Procedures : To prepare this Apricot, Apple And Banana Pudding Recipe, first mix sugar, flour, eggs and vanilla extract together. Add gradually the scalded milk and mix well. Put all the fruit in a pudding dish. Pour over them the milk mixture. Set pudding dish in a pan of water. Bake in moderate oven for about 35 minutes
4 tablespoons melted butter
4 teaspoons baking powder
4 teaspoons granulated sugar
1 teaspoon salt
12 tablespoons flour
Combine to make stiff batter to hold shape.
4 cups strawberries
2 cups granulated sugar
Procedures : Mash berries with sugar. Bring to boil in a large pot with a tight lid. Drop dumplings into hot liquid, reduce heat and simmer, with lid on, for 15 minutes. Don’t lift lid – don’t peek! Remove dumplings carefully to dessert dishes and spoon berries over.
Serve with vanilla ice cream or whipped cream
1 large box strawberry gelatin
1 cup hot water
1 (16 ounce) can whole cranberry sauce
1/2 cup diced celery
1/4 cup chopped nuts
8 ounces cream cheese, softened
Procedures : Dissolve gelatin in hot water. Cool and chill slightly.
Break up cranberry sauce with a fork and add to gelatin with celery and nuts. Fold in cream cheese. Pour into an 8-inch square pan. Refrigerate
2 cups white sugar
1/2 cup light corn syrup
1/2 cup hot water
1/4 teaspoon salt
2 egg whites
1 teaspoon vanilla extract
Procedures : In a heavy, 2 quart saucepan, combine the sugar, corn syrup, hot water, and salt. Cook and stir until the sugar dissolves and the mixture comes to a boil. Then cook to hard ball stage without stirring, 250 degrees F (120 degrees C.) Frequently wipe crystals forming on the sides of the pan, using a pastry brush dipped in water. Remove from heat.
Just as the syrup is reaching temperature, begin whipping egg whites: In a large glass or stainless steel mixing bowl, beat egg whites until stiff peaks form. Pour hot syrup in a thin stream over beaten egg whites, beating constantly with the electric mixer at medium speed. Increase speed to high, and continue beating for about 5 minutes. Add vanilla; continue beating until the mixture becomes stiff and begins to lose its gloss. If it is too stiff, add a few drops hot water.
Immediately drop by teaspoonfuls onto waxed paper. For a decorative flair, twirl the top with the spoon when dropping. Let stand until set. Store in an airtight container at room temperature
4 cups diced apples
2 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
1/3 cup butter
2/3 cup milk
Procedures : Mix flour, salt, baking powder and butter. Add milk and roll out like pie dough. Spread with butter and cinnamon. Spread diced apples over dough. Roll up and cut into 2-inch sections. Put into baking dish. Pour syrup over and bake at 400 degrees F for 35 minutes.
2 cups water
1 1/2 cups granulated sugar
Boil together until sugar is completely dissolved
1/4 cup sugar-free organic apple juice
1/3 cup melted butter
1/3 cup honey
Procedures : In a small bowl, whisk together the apple cider, butter and honey.
Brush over entire bird 45 minutes before it completes cooking. Repeat several times before removing turkey from oven
6 medium Sweet potatoes, (use the rounder ones)
3 sticks of butter
1.5 cup sugar, (2 cups if you want)
3 eggs ( beaten)
1 tsp cinnamon
1 tsp allspice
1/4 tsp salt
2 – 9″ pie crusts
Procedures : Boil sweet potatoes in their jackets until cooked. – thin knife goes through. Beat the eggs. Put butter & sugar in a large bowl. Peel
hot potatoes – with knife cut top and peel down, removing any stringiness from the potato with the skin, cut bottoms. Place hot peeled potatoes on the butter in the bowl with sugar, CRUSH together.
Add beaten eggs. Stir in spices ( to taste).
Pour into two unbaked pie crusts. ( consistency of pumpkin pie mix)
Bake at 350F until brown
1/2 cup(s) , Water
1/4 cup(s) , Butter
1 cup(s) , Flour
3/4 cup(s) , Sugar
3 tablespoon(s) , Unsweetened Cocoa
1/2 cup(s) , Baking Soda
1/4 teaspoon(s) , Salt
1/4 teaspoon(s) , Cinnamon
1/4 cup(s) , Buttermilk
1/2 teaspoon(s) , Vanilla
1 large , Egg
1 cup(s) , Hot Fudge Sauce
Procedures : Heat oven to 350?. Spray 9″ square pan with
nonstick cooking spray.
In small saucepan, heat water and butter until
butter melts; set aside. Lightly spoon flour
into measuring cup; level off. In large bowl,
combine flour, sugar, baking soda, salt and
cinnamon; mix well. Add water mixture, buttermilk,
vanilla and egg. Beat at low speed until
moistened; beat 2 minutes at medium speed. Pour
into spray coated pan. Bake at 350?. 15-25 minutes
until toothpick inserted in center comes out
clean. Meanwhile, heat fudge sauce as directed on
container, spread on hot cake. Bake an additional
10 minutes. Cool 10-15 minutes, serve warm. If
desired, garnish with whipped topping and