Honey Vanilla Cheesecake
Ingredients & Directions FILLING 4 oz Reduced-fat cream cheese 16 oz Low-fat cottage cheese 1 c Fat-free ricotta cheese 2 tb Cornstarch 1 c Honey 1 tb Vanilla extract 1 c Fat-free egg substitute Pureed raspberries, or – strawberries, if desired Sugar (as topping, if – desired) 1 Gingersnap crust (below) GINGERSNAP CRUST 32 Old Fashioned crisp – gingersnap cookies, – crushed 2 tb Sugar 1 Egg white CHEESECAKE In a food processor or blender, blend until smooth cream cheese, cottage cheese, ricotta cheese, and cornstarch. Add honey and vanilla extract and blend again. Add egg substitute and blend until mixture is smooth. Pour into prepared crust (see below). Bake 20 minutes at 300 degrees then reduce oven temperature to 250 degrees and bake 60 minutes longer or until sides are set and center is fluid but not sloshing. Turn off oven and allow cake to cool 1 hour in oven. Remove and cool to room temperature. Chill, covered, overnight before slicing. Serve topped with pureed strawberries or raspberries, adding bit a sugar, if desired. Makes 16 servings. GINGERSNAP CRUST Combine thoroughly in food processor or blender gingersnap cookies and sugar. Add egg white, blending until mixture is moisened. Press mixture on bottom and up sides of 8- or 9-inch springform pan. Bake at 350 degrees for 10 to 12 minutes. Remove crust from oven. Reduce heat to 300 degrees. Fill an oven-proof dish with about 1 inch of warm water and place it at the back of the oven to provide steam for the cheesecake while it bakes. From Yields 16 Servings
Creamy Frosting For Family Favorite Cake
Ingredients & Directions 1/2 c Non-fat cottage cheese, -sieve 1/8 ts Salt 1/2 tb Diet margarine, melted 1/2 c Equal-Sugar twin 1 ts Vanilla Mix all ingredients. Beat until smooth. Spread on Cake. Frosts one cake. Yields 1 Servings
Kathryn's Peanut Butter Cookies
Ingredients & Directions 1 20 oz. roll of peanut -butter/chocolate ; chip cookie dough 1 13 oz. pkg. mini peanut -butter cups Directions: Preheat oven to 350 degrees. Slice the dough into 1″ rounds. Divide each round into quarters. Be sure dough is chilled. Take 2″ tart tins and spray with non-stick cooking spray. Place the quarter piece of dough into each tart tin and bake for 10-12 minutes. While cookies are baking, remove peanut butter cups from wrappers. When cookies are removed from oven, press a peanut butter cup in the top center of each cookie. Let cool. Yields 1 servings
Honey Cookies
Ingredients & Directions 1 c Margarine 1/2 c Sugar 4 tb Honey 2 1/2 c Flour A while back someone asked me for the taiglach recipe I described. I apologize for my tardiness in posting but I will make up for it by giving you two not one recipe. Both of these recipes come from when my son was in the Beth El Nursery School-he’s now almost 21 but we still make them every year. They can in large measure be done by anyone; they don’t get ruined with a lot of handling by little hands. Cream margarine, sugar and honey. Add flour, mix well. Chill in refrigerator 2 hours at least. Roll out. Cut with cookie cutter. Sprinkle with additional sugar. Bake on ungreased cookie sheet at 300 for 25 minutes. Makes 4 dozen Yields 48 Servings
Fudge Yummies
Ingredients & Directions –BASE– 1/2 c Margarine 1 oz Unsweetened Chocolate 1 c Sugar 1 c Flour 1 ts Baking Powder 1 ts Vanilla 2 Eggs 1/2 c Chopped Nuts (Opt) FILLING 6 oz Cream Cheese 1/2 c Sugar 2 tb Flour 1/4 c Margarine, softened 1 Egg 1 ts Vanilla 6 oz Semi-Sweet Chocolate Chips 2 c Mini-Marshmellows FROSTING 1/4 c Margarine 1 oz Unsweetened Chocolate 1/4 c Milk 1 lb Powdered Sugar 1 ts Vanilla 2 oz Cream Cheese Preheat oven to 350oF. *** Base *** Grease and flour a 9×13 pan. In a large pan, melt the margarine and chocolate. Add remaining ingredients and mix well. Spread in the pan. *** Filling *** In a small bowl combine the cream cheese with remaining ingredients except for the chips. Blend until smooth and fluffy. Spread over chocolate mixture and sprinkle with chips. Bake 25-35 minutes and test with a toothpick. Remove, sprinkle with marshmellows and bake 2 minutes more. *** Frosting *** In a small pan, melt the margarine, chocolate and milk. Beat in cream cheese and powdered sugar with an electric mixer until smooth. Immediately pour over marshmellow layer and swirl together. Cut into squares. Yields 1 Servings
Pear Tarts With Caramel Sauce
Ingredients & Directions Almond Cream- 1/4 c Unsalted butter, softened 1/3 c Super fine sugar 2 lg Egg yolks 1/4 ts Amaretto or almond extract 1 c Ground almonds (see note) 1 tb Allpurpose flour Caramel Sauce: 1/2 c Brown sugar, packed 4 tb Unsalted butter 2 tb Heavy cream Tarts: 1 lb Puff pastry 2 lg Ripe pears, peeled, cored, And thinly sliced 1 Egg yolk 4 Sprigs mint Confectioners sugar, for Serving To make the almond cream: In the bowl of an electric mixer or with a wooden spoon, beat the butter and sugar together until light and fluffy. Add the egg yolks, beat in well, and add the Amaretto. Stir in the ground almonds and flour until evenly mixed. The mixture should be the consistency of a thick paste. To make the caramel sauce: In a small sauce pan, combine the brown sugar, butter and cream. Bring the mixture to a boil and boil vigorously for 2 minutes, remove from the heat. Cover and keep warm at the back of the stove. To make the tarts: Preheat the oven to 400 degrees. On a lightly floured surface, roll out the pastry to a 1/8 inch thickness and, using a plate or cardboard circle as a template, use a very sharp knife to cut four 7 inch circles. Spread a circle of almond cream in the center of each, leaving a 1inch border. Fan the sliced pears out from the center of each tart, completely covering the almond cream but still leaving the border. Beat the egg yolk lightly with a fork and brush the border of the pastry with it (try not to let any yolk dribble down onto the cut edges of the pastry, otherwise it will not rise as high). Bake the tarts for about 20 minutes, until the edges are golden and the pastry is baked through. Remove from the oven and allow to cool for 5 minutes Place a sprig of mint in the center of each tart and sprinkle it with a little confectioners sugar. Serve warm, drizzled with the warm caramel sauce. Yield: 4 servings Note: to make ground almonds, freeze whole or sliced blanched almonds, then process them in a blender in short bursts, scraping down the sides as necessary, until they are evenly ground. Do not over process or allow them to get warm, otherwise they will turn into nut butter. TOO HOT TAMALES SHOW #TH6224 Yields 4 servings
Bm Doggie Biscuits
Ingredients & Directions From: PDMT15A 3/4c hot water or meat juice 1/3 c margarine 1/2 c powdered milk 1/2 t salt 1 egg, beaten 3 c whole wheat flour Mix well – roll in to small logs in your hands and bake at 325 degrees for about 50 mins. Microwave Dog Biscuits 1 c whole wheat flour 3/4 c dry milk 1/4 c cornmeal 1/3 c shortening 1 T bouillon granules 1/2 c plain flour 1/2 c quick cooking oats 1 t sugar 1 egg, slightly beaten 1/2 c hot water Combine flour, cornmeal, milk, oats and sugar. Cut in shortening, add egg, bullion, and hot water. Knead 5 mins. and roll in 1/2″ thick and cut out to favorite shapes. Micro at 1/2 power for 5 to 10 mins, rotating plate. Makes 5 1/2 small shapes. These last hardly at all so make a bunch! This was posted by C.Harold Quinn (FPHK52A) From Yields 1 Servings
