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Recipe Name. |
Description of the
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Banana Fudge Cookies
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Posted on 22 April 2003 @ 08:26:56
Banana Fudge Cookies
Servings: 40
Ingredients: 18-1/2 oz Package chocolate cake mix 1/3 c Mashed bananas, ripe 1 Egg 2 tb Water 6 oz Semisweet chocolate pieces
Instructions: Combine cake mix, bananas, egg, and water in a bowl. Beat with electric mixer at medium speed until smooth. Stir in chocolate pieces. Drop by rounded teaspoonfuls, about 2 inches apart, on greased baking sheets. Bake in 350 degree oven 8 minutes or until done. Remove from baking sheets; cool on racks. Makes 3 1/2 dozen
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Cheesecake Bars
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Posted on 22 April 2003 @ 08:26:19
Cheesecake Bars (Cookies)
Servings: 32
Ingredients: 1 c All purpose flour 1/3 c Packed brown sugar 5 tb Softened butter 1/2 c Finely chopped pecans 1 pk 8 oz softened cream cheese 3/4 c Sugar 1/2 c Libby s solid pack pumpkin 2 ea Eggs, lightly beaten 1-1/2 ts Ground cinnamon 1 ts Ground allspice 1 ts Vanilla
Instructions: Combine flour and brown sugar in medium bowl. Cut in butter to make a crumb mixture. Stir in nuts. Set aside 3/4 cup mixture for topping. Press remaining mixture into bottom of 8x8x1 1/2 " Pan. Bake in 350 preheated oven for 15 minutes. Cool slightly. Combine cream cheese, sugar, pumpkin, eggs, cinnamon, allspice, and vanilla in large mixer bowl. Blend until smooth. Pour over baked crust. Sprinkle with reserved topping. Bake an additional 30 to 35 minutes. Cool before cutting into 1x2 bars.
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Almond Butter Cookies
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Posted on 22 April 2003 @ 08:25:32
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.
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Blueberry Cheese Cake
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Posted on 22 April 2003 @ 08:24:36
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.
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Key Lime Cheesecake
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Posted on 22 April 2003 @ 08:23:47
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.
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Reese's Peanut Butter Cup Cheesecake
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Posted on 22 April 2003 @ 08:22:49
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).
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Pineapple Cheesecake
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Posted on 22 April 2003 @ 08:22:03
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.
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Pina Colada Cheesecake
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Posted on 22 April 2003 @ 08:21:25
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.
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Peach Royale Cheesecake
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Posted on 22 April 2003 @ 08:20:46
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
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Mounds Cheesecake
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Posted on 22 April 2003 @ 08:20:07
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.
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