Almond Butter Cookies

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Almond Butter Cookies

Servings: 30


Ingredients:
1/4 c Canola oil
1 c Almond butter
1/4 c Maple syrup
1/2 ts Pure vanilla extract
1 c Whole wheat pastry flour
-(Sifted before measuring)
1/4 ts Salt




Instructions:
Preheat oven to 300F. Lightly grease a baking sheet (or use a
nonstick one).
Mix together almond butter and oil; beat until smooth. Mix in
maple syrup and vanilla extract.
Stir together flour and salt. Add to almond butter mixture and
mix until just combined. Cover and refrigerate for 10 minutes.
Roll dough into 3/4-inch balls. Place on baking sheet and flatten
with a fork.
Bake in preheated oven for 25 minutes, until bottoms are lightly
browned. Cool a couple of minutes on the baking sheet, then
transfer to a cooling rack.

Blueberry Cheese Cake

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Blueberry Cheese Cake (Cheese Cake)

Servings: 8

Ingredients:
1 c Graham cracker crumbs
3 tb Sugar
3 tb Margarine, melted
3 pk Cream cheese (8 oz.)
3/4 c Sugar
3 Eggs
1 t Vanilla
1 cn Blueberry pie filling 21 oz.





Instructions:
Combine crumbs, 3 tablespoons of sugar and margarine. Press into bottom of
a 9 inch pan. Bake at 325 degrees for 10 minutes. Combine cream cheese
and 3/4 cup sugar at medium speed until well blended. Add eggs, one at a
time, mixing well after each addition. Blend in vanilla. Pour over crust.
Bake at 325 degrees for 40 minutes. Loosen cake from rim of pan, cool
before removing rim of pan. Chill. Top with pie filling before serving.

Key Lime Cheesecake

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Key Lime Cheesecake (Cheese Cake)

Servings: 6

Ingredients:
1 1/2 c Graham craker crumbs
1/3 c Butter or margarine


Instructions:
Combine above and press into 8 1/2" springform ppan on bottom and sides. Chill.

Reese's Peanut Butter Cup Cheesecake

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Reese's Peanut Butter Cup Cheesecake (Cheese Cake)

Servings: 6


Ingredients:
-----crust-----
1 1/2 pk Graham crackers; crushed
5 tb Butter; melted
1/3 c Sugar
-----cake-----
32 oz Cream cheese softened in
Micro 2 mins
1 c Sugar
5 Eggs/jumbo; shelled
Warmed micro for 25 secs
1/4 c Cornstarch
1 ts Vanilla
1/2 c Whipping cream
8 Reese's peanut butter cups
Chopped into med size pcs.





Instructions:
Crust: Mix and pat into a 10" springform pan.
Cake: Cream the cheese until light. Add sugar and beat
some more. Add eggs one at a time and beat after each. Mix
in cream, vanilla & cornstarch. Stir in candy. Pour into
crust and bake at 350 for 1 hour until outside edge is firm
and middle is still soft. Keep a pan of water in the bottom
of the oven). When the cake comes out of the oven, run a
knife around the edge. Cool for several hours then top with
more chopped Reese's and drizzle with melted chocolate.
Optional: Add 1 cup chopped peanuts to the crust or even
add 1/2 cup peanut butter to the cake (after the eggs &
before the cream).

Pineapple Cheesecake

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Pineapple Cheesecake (Cheese Cake)


Servings: 6


Ingredients:
1/2 c Granola, nonfat; or lowfat
16 oz Lowfat cottage cheese
8 oz Light cream cheese; softened
1/4 c All-purpose flour; plus
2 tb All-purpose flour
1 1/4 c Sugar
1/4 ts Salt
4 Egg whites
1 ts Vanilla extract
1 c Crushed pineapple in juice





Instructions:
Preheat oven to 325 degrees; coat an 8-inch springform pan with
nonstick cooking spray. Whirl granola in a food processor until slightly
ground; spread in the pan. Process cottage cheese and cream cheese in a
food processor until smooth. Add flour, sugar, salt, egg whites and vanilla
extract; whirl until well blended. Stir in pineapple. Pour into prepared
pan; place pan on a baking sheet. Bake for 1 hour. Turn off oven; let
cheesecake stand in the oven, with the door slightly open, for 1 hour.
Remove pan to rack to cool completely. Gently loosen cake from the sides of the pan; remove sides of pan.

Pina Colada Cheesecake

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Pina Colada Cheesecake (Cheese Cake)

Servings: 6


Ingredients:
Coconut Crust (see below)
2 envelopes unflavored gelatin
Sugar
1 can (6 oz.) Dole Pineapple Juice
3 eggs, separated
3 packages (8 oz. each) cream cheese, softened
1/4 cup dark Jamaican Rum OR 2 tsp. rum extract
1/4 tsp coconut extract
1 can (20 oz.) Dole Crushed Pineapple
1 tbsp cornstarch




Instructions:
Prepare Coconut Crust (see below).

Mix gelatin and 1/2 cup sugar in saucepan. Add pineapple juice. Stand
1 minute. Heat over low until gelatin dissolves (5 minutes). Remove
from heat. Add yolks, one at a time, beat well after each. Cool
slightly.

Beat cream cheese until fluffy. Blend in gelatin mixture with rum and
coconut extract. Chill quickly by setting mixture over bowl of ice
water; stir until slightly thickened.

Beat egg whites until foamy. Gradually add 1/4 cup sugar until stiff
peaks form. Fold into gelatin. Turn into prepared crust. Refrigerate
overnight.

In a saucepan, combine undrained pineapple with 2 tablespoons sugar and
cornstarch. Cook, stirring until boils and thickens. Cool. Spoon over
cheesecake. Serves 8 to 10.

Coconut Crust
-------------
Mix 1 1/2 cups vanilla wafer crumbs with 1 cup flaked coconut. Stir in
1/3 cup melted butter. Press in bottom and sides of 8 or 9-inch
springform pan. Chill until ready to use.

Peach Royale Cheesecake

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Peach Royale Cheesecake (Cheese Cake)

Servings: 6


Ingredients:
---------------------------CRUST---------------------------
1 1/2 c Vanilla crumbs
1/4 c Granulated
1/4 c Finely chopped pecans
6 tb Sweet butter; softened

--------------------------FILLING--------------------------
1 1/2 lb Creamed cottage cheese
1/2 c Granulated sugar
2 Eggs
1 ts Vanilla extract
1/2 c Light cream
2 c Canned peaches;
- drained and crushed

--------------------------TOPPING--------------------------
1 1/2 c Sour cream
1 tb Granulated sugar
1 c Canned sliced peaches;
- drained





Instructions:
Pan: 9" springform pan Crust:
In a medium-size bowl, combine the vanilla wafer
crumbs, sugar, chopped pecans, and butter. Blend well
with fingers, fork, or pastry blender. Press or pat
the mixture onto the bottom and sides of a
well-buttered springform pan. Chill in the freezer for
15 minutes.
Filling: In a large bowl, beat the cottage cheese,
sugar, and eggs until smooth. Add the vanilla and
light cream and continue to beat until smooth and
fairly thick. Gently fold in the crushed peaches. Pour
the mixture into the chilled pan. Place the springform
pan inside of a larger pan containing 1 inch of water
and bake in a preheated 325 degree oven for 1-1/2
hours. Transfer the cake to a wire rack and allow to
cool for 30 minutes.
Topping: In a small mixing bowl, beat the sour cream
and sugar until smooth. Spread the mixture evenly over
the top of the cake and bake in a preheated 350 degree
oven for 5 minutes. Transfer the cake to a wire rack
and let cool completely. Remove the sides of the
springform pan and decorate the top of the cake with
the sliced peaches. Refrigerate overnight. Remove the
cake from the refrigerator 2 hours before serving

Mounds Cheesecake

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Mounds Cheesecake (Cheese Cake)

Servings: 6


Ingredients:
Crust:
2 c Vanilla wafer crumbs or oreo
1 1/2 c Coconut
6 Butter -- melted
Mix and pat into bottom and
Of springform pan
Filling:
2 lb Cream cheese -- unwrapped and
Microwave for 2 mins on high
5 Jumbo eggs -- unshelled and wa
In micro for 25 secs.
1 c Sugar
1/2 c Heavy cream
1/4 c Cornstarch
1 t Coconut extract or 1 cup coc
And 1/2 cup coconut
1 c Almonds -- coarsly chopped




Instructions:
Beat cheese until light and fluffy. Add sugar and beat
again. Add eggs one at a time; beating after each. Add
cream, cornstarch and extract. Mix well. Stir in nuts.
Pour into pan. Bake at 425 for 15 minutes with a pan
of water on the bottom rack of oven. Reduce temp to
300 and bake 1 hour longer. Run knife around edge of
cake. Cool. Top with melted chocolate and whole
almonds.

Macadamia-Mocha Cheesecake

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Macadamia-Mocha Cheesecake (Cheese Cake)

Servings: 6


Ingredients:

3/4 c Macadamia nuts,salted
1/2 c Graham cracker crumbs
2 tb Butter or margarine,melted
1/2 c Sugar
1 pk Cream cheese (3 oz)
2 pk Cream cheese (8 oz)
4 Large egg yolks
3 tb Liqueur
1 t Vanilla
Whipped cream (opt)
Strawberries (opt)
Mint sprigs (opt)

LILIKOI SAUCE
1 1/4 c Passion fruit puree
1/3 c Sugar
1 tb Cornstarch

STRAWBERRY SAUCE
1/2 c Strawberries


Instructions:
1. In a blender, whirl 1/4 cup nuts until ground;
scrape into an 8" cake pan with removable rim. Add
cracker crumbs, butter, and 1 tablespoon sugar; mix
and press over pan bottom.
2. Chop remaining nuts. In a bowl, beat smoothly with
a mixer the remaining sugar, cream cheese, yolks,
liqueur, and vanilla; scrape bowl as needed. Mix in
chopped nuts.
3. Spread batter onto crust in pan. Bake in 325'F.
oven until cake jiggles only slightly when gently
shaken, about 40 minutes. Let cool on a rack, then
cover and chill until cold, at least 2 hours or up 1
day
4. Run a knife between cake and rim; remove rim. Spoon
2 tablespoons lilikoi sauce ont each dessert plate;
spoon strawberry sauce in dots onto lilikoi sauce.
Pull a knife tip through dots to make designs. Set
cake wedges on plates; garnish with cream, berries,
and min

LILIKOI SAUCE
1. To make passion fruit puree, cut 24 passion fruit
(about 2 pounds total) in half; scoop pulp and seeds
into a fine strainer over a bowl. Rub firmly to remove
all pulp from seeds; discard seeds.
2. In a 1 to 1 1/2 quart pan, mix sugar and
cornstarch; add puree. Stir over medium-high eat until
boiling, 4-5 minutes. Let cool; stir occasionally. If
made ahead, chill airtight up to 1 day.

STRAWBERRY SAUCE
In a blender, smoothly puree strawberries. Rub through
a fine strainer into a bowl; discard seeds. If made
ahead, chill airtight up to 1 day; stir to use.

German Chocolate Cheesecake

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German Chocolate Cheesecake (Cheese Cake)

Servings: 6


Ingredients:

-Crust:
2 c Chocolate wafer crumbs
2 tb Granulated sugar
4 tb (1/2 stick) sweet butter
-softened
-Filling:
1 1/2 lb Cream cheese; softened
2 tb Cornstarch
1 c Sour cream
1 ts Almond extract
1 c Heavy cream
8 oz Dark semisweet baking
-chocolate, cut into bits
4 Eggs; separated
3/4 c Granulated sugar
1/8 ts Cream of tartar
-Topping:
1 c Heavy cream, whipped
1 oz Semisweet baking chocolate,
-to make 6 curls, 2 inches
-long each




Instructions:
Crust: In a medium-size bowl, combine the chocolate wafer crumbs, sugar,
and butter. Blend well with fingers, fork, or pastry blender. Press or pat
the mixture onto the bottom and sides of a well-buttered springform pan.
Chill in the freezer or refrigerator for about 30 minutes.

Filling: In a large bowl, beat the cream cheese, cornstarch, sour cream,
and almond extract until smooth. In a small saucepan, scald the heavy
cream, then remove from the heat and allow to cool for about 5 minutes. Add the chocolate bits and stir until the chocolate is completely melted. With a wire whisk, beat the mixture until it is cooled and light in texture. In
a large bowl, with a whisk beat the egg yolks and 1/2 cup of the sugar
until very thick and smooth. Add the chocolate mixture to the egg mixture
and beat until everything has been smoothly combined. Then add the cream cheese mixture to the chocolate mixture and beat again until very smooth.
In a separate bowl, beat the egg whites with the cream of tartar and the
remaining 1/4 cup sugar until the egg whites hold their peaks. Fold the egg
whites into the cheese mixture and pour the entire mixture into the chilled
shell. Place the springform pan inside of a larger pan containing 1 inch of
water and bake in a preheated 300 degree oven for 1-1/2 hours. Transfer to
a wire rack and allow to cool completely .

Topping: Prepare chocolate curls by melting the chocolate, spreading it
thinly on a sheet of wax paper, and refrigerating for 30 minutes. Then with
a flat knife scrape the chilled chocolate into curls and cut them into
2-inch- long sticks. Carefully remove the sides of the springform pan.,
Decorate by spreading the whipped cream evenly over the top of the cake and then adding the chocolate curls. Transfer the cake to a serving dish and serve.