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Ingredients
* 1 egg
* 300 millilitres whipping cream
* 2 tablespoons Nutella
Instructions
Mix 1 egg, then add cream and Nutella, mix until combined. Pour the cream mixture into a container and freeze. Enjoy!
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Recipe donated by Eli from http://www.goodrecipes.com.au/
Ingredients
* 1 egg
* 300 millilitres whipping cream
* 2 tablespoons Nutella
Instructions
Mix 1 egg, then add cream and Nutella, mix until combined. Pour the cream mixture into a container and freeze. Enjoy!
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Recipe donated by Eli from http://www.goodrecipes.com.au/
10 Large sponge finger biscuits
* 1/2 cup Orange juice
* 2 sachets Orange flavoured jelly crystals
* 2 cups Boiling water
* 2 x 250 grams Light Philadelphia cream cheese
* 1/2 cup Light sour cream
* 1/2 cup Caster sugar
* 2 tablespoons Gelatine
* 1/2 cup Boiling water
* 2 cups Canned fruit drained, or fresh fruit
Instructions
Arrange biscuits to completely cover base of lined 22cm springform tin.In a bowl dissolve jelly crystals in boiling water cool.
Combine orange juice and 1/4 cup of jelly drizzle evenly over biscuits in tin. cover refrigerate.
Beat Philly cream cheese,sour cream and sugar until smooth,stir in jelly,(reserve extra jelly for topping) and dissolved gelatine.
Chill until mixture has thickened, pour over prepared base.Refrigerate till firm.
Arrange fruit on top of filling,pour over remaining jelly and refrigerate over night or until firm
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Recipe donated by Eli from http://www.goodrecipes.com.au/
Ingredients
* 10 Large sponge finger biscuits
* 1/2 cup Orange juice
* 2 sachets Orange flavoured jelly crystals
* 2 cups Boiling water
* 2 x 250 grams Light Philadelphia cream cheese
* 1/2 cup Light sour cream
* 1/2 cup Caster sugar
* 2 tablespoons Gelatine
* 1/2 cup Boiling water
* 2 cups Canned fruit drained, or fresh fruit
Instructions
Arrange biscuits to completely cover base of lined 22cm springform tin.In a bowl dissolve jelly crystals in boiling water cool.
Combine orange juice and 1/4 cup of jelly drizzle evenly over biscuits in tin. cover refrigerate.
Beat Philly cream cheese,sour cream and sugar until smooth,stir in jelly,(reserve extra jelly for topping) and dissolved gelatine.
Chill until mixture has thickened, pour over prepared base.Refrigerate till firm.
Arrange fruit on top of filling,pour over remaining jelly and refrigerate over night or until firm
Recipe donated by Eli
1 Tablespoon unsalted butter, softened (to grease the
sides and bottom of ramekins)
6 large egg yolks, chilled
6 Tablespoons white sugar
1 and one half cups whipping cream, chilled
4 Tablespoons dark brown sugar
Adjust oven rack to center position and heat oven to 275 degrees. Butter the bottom and sides of six one-half cup ramekins or six two-thirds cup custard cups and set them in a glass baking pan.
Whisk yolks in medium bowl until slightly thickened. Add white sugar and whisk until dissolved. Whisk in cream, then pour mixture into prepared ramekins or custard cups.
Set baking pan on oven rack and pour warm water into pan to come halfway up the ramekins. Bake uncovered until custards are just barely set, about 45 minutes.
Remove baking pan from oven, leaving ramekins in the hot water; cool to room temperature. Cover each ramekin with plastic wrap and refrigerate until chilled, at least 2 hours. (Can be covered and refrigerated overnight).
While custards are cooling, spread brown sugar in a small baking pan; place in turned-off (but still warm) oven until sugar dries, about 20 minutes. Transfer sugar to a small zipper-lock freezer bag; seal bag and crush sugar fine with a rolling pin. Store sugar in an airtight container until ready to top custards.
Adjust oven rack to the next-to-the-highest position and heat broiler. Remove chilled ramekins from refrigerator, uncover, and evenly spread each with 2 teaspoons dried
sugar. Set ramekins in a baking pan. Broil, watching constantly and rotating pan to evenly caramelize, until toppings are brittle, 2 to 3 minutes, depending on heat intensity.
Refrigerate crème brulees to re-chill custard, about 30 minutes. (Browned sugar topping will start to deteriorate in about 1 hour). Enjoy!
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Culinary Crafts is a well known Salt Lake City caterer, catering events with special guests such as Diane Keaton, the last five governors of Utah and even the President of the United States. To learn more about their company visit www.culinarycrafts.com
Ingredients:
6 egg yolks
200g sugar
3/4 liter milk
1 cinnamon stick
1 piece of lemon peel
3 tbsp cornstarch (cornflour)
Before serving sprinkle a little sugar on top and caramelize it by placing under a hot grill briefly until the sugar melts and turns brown. the best thing is to use a direct flame like a cooking torch. Make sure the cat and the kids are not in the kitchen when playing with fire:)
Any questions...
el_unicojefe@hotmail.com
Enjoy!!!
The Chef
Crust:
1 9 ounce package chocolate wafer cookies, broken into pieces
1/2 cup unsalted butter, melted
Filling:
1 pound good quality white chocolate such as Lindt or Baker's, finely chopped
4 8 ounce packages cream cheese, room temperature
1 cup sugar
1/4 teaspoon salt
4 large eggs
1 cup sour cream
1/2 cup whipping cream
2 tablespoons vanilla extract
3 1 pint baskets strawberries, hulled, halved
1/2 cup apricot preserves
2 tablespoons brandy
Bake this at least one day ahead.
For crust: Position rack in center of oven; preheat to 325F. Butter 10 inch diameter springform pan. Wrap outside of pan with foil. Finely grind cookies in processor. Add melted butter; process until crumbs are moist. Press crumbs onto bottom and 2 inches up sides of pan. Bake until set, about 15 minutes. Cool on rack. Maintain oven temperature.
For filling: Stir white chocolate in top of double boiler set over barely simmering water until melted and smooth. Remove from over water. Cool to lukewarm, stirring occasionally. Using electric mixer, beat cream cheese in large bowl until fluffy, about 3 minutes. Gradually add sugar, then salt; beat until smooth. Add eggs, 1 at a time, beating well after each addition. Add sour cream, whipping cream and vanilla; beat until well blended. Gradually add melted white chocolate, beating until mixture is smooth. Pour filling into crust.
Bake cake until top begins to brown but center still moves slightly when pan is gently shaken, about 1 hour 20 minutes. Open oven door slightly; turn off oven. Leave cake in oven 30 minutes. Chill cake uncovered overnight. Run small knife between pan sides and cake. Release pan sides.
Starting at outer edge of top of cake, arrange strawberry halves in slightly overlapping concentric circles, covering top completely. Stir preserves and brandy in heavy small saucepan over medium heat until mixture boils. Strain preserves. Brush glaze generously over strawberries, allowing some glaze to drip between berries.
3 pkg 8 oz Cream Cheese
1 c Sugar
1 tb Vanilla
3 Eggs
1 c Sour cream
Custard Cups
Leave cream cheese out to soften. Beat until smooth with sugar and vanilla. Add eggs, one at a time, beating on high. Fold in sour cream. Will make more than what a 9" graham cracker crust will hold, so fill it to the brim, and then bake the remainder in custard cup(s). Bake at 350F for 30-35 minutes, or until crust is golden brown and toothpick comes out clean.
1/4 c Cracker Crumbs
500 ml Cottage Cheese, 2% Fat
500 g Cream Cheese - Fat Free Philadelphia
1 c Sugar
2 tb Cornstarch
1 ts Vanilla Extract
1 ea Egg
2 ea Egg Whites
300 g Raspberries, Frozen Thawed
1 tb Cornstarch
1/2 c Jelly
Sprinkle cracker crumbs evenly over bottom of lightly greased 9 inch spring form pan. Puree well drained cottage cheese in processor until smooth. Add cream cheese, cut into cubes and continue processing until smooth. With processor on, gradually add sugar, cornstarch and vanilla. Add egg and egg whites, one at a time to cream cheese mixture; process using on and off action until just blended; pour into pan.
Bake at 450 for 10 min.; reduce to 250 and bake 35 - 40 min. Cool. Refrigerate overnight. Serve with Raspberry sauce. Raspberry Sauce: Drain thawed, frozen raspberries, reserving juice. Place berries in sieve; crush to extract additional juice.
Discard seeds. Whisk cornstarch and heated jelly into juice. Cook sauce in microwave on High until thickened (1-2 min). Refrigerate until cool. Makes 1 1/4 cups.
8 oz Cream cheese, softened
1 Egg
1/3 c Sugar
1 ts Vanilla
1 Unbaked 9 inch pie shell
1 1/2 c Pecan halves
2 Slightly beaten eggs
1/4 c Sugar
2/3 c Light corn syrup
1/2 ts Vanilla
Combine cream cheese, egg, 1/3 cup sugar, and 1 teaspoon vanilla. Beat until light and fluffy. Spread over bottom of pie shell. Arrange pecans on the cream cheese mixture. Mix remaining eggs, sugar, corn syrup, and vanilla, stirring well. Carefully pour over the pecans. Bake at 375 degrees for 40 to 45 minutes or until done.
1 1/2 tb Butter (for pan)
1/4 c Fine breadcrumbs, toasted
1/4 c finely grated cheddar cheese
6 oz Thinly sliced ham
1 1/2 lb Cream cheese, room temp.
3/4 lb Sharp cheddar, grated
1 c Cottage cheese
3/4 c Chopped green onion
4 Eggs
3 tb Jalapeno pepper, seeded and finely chopped.
2 tb Milk
1 Garlic clove, halved .
Preheat oven to 325. Butter 9" spring form pan. Mix breadcrumbs and 1/4 cup
cheddar. Sprinkle mixture into pan, turning to coat. Refrigerate. Dice about half of ham; reserve remaining slices. Mix diced ham with remaining ingredients in blender or processor until smooth. Pour slightly more than half of filling into prepared pan.
Top with reserved ham slices in even layer. Cover with remaining filling. Set pan on baking sheet. Bake 1 1/4 hours. Turn oven off and cool cheesecake about 1 hour with door ajar. Transfer cheesecake to rack. Remove sides of pan. Cool to room
temperature before serving.
3 lb Ricotta cheese
8 Eggs
2 c Sugar
1 c Milk
2 Oranges, grated zest only
2 Lemons, grated zest only
2 2/3 oz Grand mariner
1 tb Clarified butter
1/4 c Plain breadcrumbs
Preheat oven to 350 F.
Beat ricotta cheese with blender until smooth. Add eggs, sugar, and milk. Blend until well mixed and smooth. Add orange and lemon zest and Grand Mariner. Mix well.
Grease one cheesecake pan with butter and coat lightly with breadcrumbs. Fill pan 3/4 of the way with cheesecake mixture. Set pan in a larger pan filled half full with water and bake 1-1/4 hours. Turn oven off, leaving the cake within. Let stand for one hour. Remove, let cool, and refrigerate.
1 1/2 c Soft Coconut Macaroons, crumbled*
3/4 c Sugar
1/2 c Whipping cream
2 tb Sweet Sherry
10 oz Red Raspberry Preserves
1 x Toasted Slivered Almonds
24 oz Cream Cheese, Softened
4 ea Large Eggs
1/2 c Sour Cream
1 ts Vanilla
1/2 c Whipping Cream, Whipped
Press crumbs onto bottom of greased 9-inch spring form pan. Bake at 325 degrees F., 15 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixture until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream, whipping cream, sherry and vanilla; pour over crust.
Bake at 325 degrees F., 1 hour and 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Heat preserves in saucepan over low heat until melted. Strain to remove seeds. Spoon over cheesecake, spreading to edges. Dollop with whipped cream; top with almonds.
7 oz (1 pkg) Flaked Coconut *
1/4 c Chopped pecans
3 tb Margarine, Melted
16 oz Cream Cheese, Softened
1/3 c Sugar
3 tb Cocoa
2 tb Water
1 ts Vanilla
3 ea Large Eggs, Separated
Dash salt
7 oz (1 jar) Marshmallow Crème
1/2 c Chopped Pecans
**Coconut should be flaked and toasted.
Combine coconut, pecans, and margarine, press onto bottom of 9-inch spring form
pan. Combine cream cheese, sugar, cocoa, water and vanilla, mixing at medium
speed on electric mixer until well blended. Blend in egg yolks, pour over crust. Bake
at 350 degrees F., 30 minutes. Loosen cake from rim of pan, cool before removing
rim of pan. Beat egg whites and salt until foamy, gradually add marshmallow crème,
beating until stiff peaks form. Sprinkle pecans over cheesecake to within 1/2-inch of
outer edge. Carefully spread marshmallow crème mixture over top of cheesecake to
seal. Bake at 350 degrees F., 15 minutes. Cool.
1 c Chocolate Wafer Crumbs
1/4 ts Cinnamon
3 tb Margarine, Melted
32 oz Cream Cheese, Softened
3/4 c Sugar
4 ea Large Eggs
1/2 c Sour Cream
1 ts Vanilla
1/2 c Semi-sweet Choc. Chips Melted
2 tb Orange Flavored Liqueur
1/2 ts Grated Orange Peel
Combine crumbs, cinnamon and margarine; press onto bottom of 9-inch spring form pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla. Blend chocolate into 3 cups batter; blend liqueur and fold into remaining batter. Pour chocolate batter over crust. Bate at 350 degrees F., 30 minutes. Reduce oven temperature to 325 degrees F. Spoon remaining batter over chocolate batter continue baking 30 minutes more. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
2 c Vanilla Wafer Crumbs
6 tb Margarine, Melted
14 oz Caramels ( 1 bag)
5 oz (1 cn) Evaporated Milk
1 c Chopped Pecans, Toasted
16 oz Cream Cheese, Softened
1/2 c Sugar
1 ts Vanilla
2 ea Large Eggs
1/2 c Semi-sweet Chocolate Chips *
* Chocolate chips should be melted.
Combine crumbs and margarine, press onto bottom and sides of 9-inch spring- form
pan. Bake at 350 degrees F., 10 minutes. In 1 1/2-quart heavy saucepan, melt
caramels with milk over low heat, stirring frequently, until smooth. Pour over crust.
Top with pecans. Combine cream cheese, sugar and vanilla, mixing at medium speed
on electric mixer until well blended. Add eggs, one at a time, mixing well after each
addition. Blend in chocolate, pour over pecans. Bake at 350 degrees F., 40 minutes.
Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with
whipped cream, additional chopped nuts and maraschino cherries, if desired.
2 c Cream-filled Cookies *
6 tb Margarine, Softened
1 ea Env. Unflavored Gelatin
1/4 c Cold Water
8 oz Cream Cheese Softened
1/2 c Sugar
3/4 c Milk
1 c Whipping Cream, Whipped
1 1/4 c Crème-filled Cookies (reserve) **
* The cookies (about 24) should be chocolate cream filled cookies and be as high quality as can
be found and coarsely chopped. Combine cookie crumbs and margarine; press onto bottom of
9- inch spring-form pie pan. Soften gelatin in water; stir over low heat until dissolved.
Combine cream cheese and sugar, mixing at medium speed on an electric mixer until
well blended. Gradually add gelatin mixture and milk, mixing until well blended. Chill
until mixture is thickened but not set. Fold in whipped cream. Reserve 1 1/2 C
cream cheese mixture; pour remaining cream cheese mixture over crust. Top with
**reserved cookies and reserved cream cheese mixture. Chill until firm.
1 c Vanilla Wafer Crumbs
1/2 c Chopped Pecans
3 tb Granulated Sugar
1/4 c Margarine, Melted
16 oz Cream Cheese, Softened
1/2 c Brown Sugar, Packed
2 ea Large Eggs
6 oz Semi-sweet Chips, Melted
3 tb Almond Flavored Liqueur
2 c Sour Cream
2 tb Granulated Sugar
Combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9-
inch spring form pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese
and brown sugar, mixing at medium speed on electric mixer until well blended. Add
eggs, one at a time, mixing well after each addition. Blend in chocolate and liqueur;
pour over crust. Bake at 325 degrees F., 35 minutes. Increase oven temperature to
425 degrees F. Combine sour cream and granulated sugar; carefully spread over
cheesecake. Bake at 425 degrees F. 10 minutes. Loosen cake from rim of pan; cool
before removing rim of pan. Chill. VARIATION: Substitute 2 Tablespoons milk and
1/4 teaspoon almond extract for almond flavored liqueur.
1 c Graham Cracker Crumbs
3 tb Sugar
3 tb Margarine, Melted
24 oz Cream Cheese, Softened
3/4 c Sugar
3 ea Large Eggs
1 ts Vanilla
21 oz Cherry Pie Filling (1 cn)
Combine crumbs and margarine; press onto bottom of 9-inch spring form pan. Bake
at 325 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium
speed on electric mixer until well blended. Add eggs, one at a time mixing well after
each addition. Blend in vanilla; pour over crust. Bake at 450 degrees F., 10 minutes.
Reduce oven temperature to 250 degrees F., continue baking 25 to 30 minutes or
until set. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top
with pie filling just before serving.
1 c Chocolate Wafer Crumbs
3 tb Margarine, Melted
2 tb Sugar
24 oz Cream Cheese, Softened
2/3 c Sugar
3 ea Large Eggs
1 c Mint Chocolate Chips, Melted
1 ts Vanilla
3 ea Large Egg Whites
7 oz Marshmallow Crème (1 Jar)
Combine crumbs, margarine and sugar; press onto bottom of 9-inch spring- form
pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese and sugar, mixing
at medium speed on electric mixer until well blended. Add eggs, one at a time,
mixing well after each addition. Blend in mint chocolate and vanilla; pour over crust.
Bake at 350 degrees F., 50 minutes. Loosen cake from rim of pan; cool before
removing rim of pan. Chill. Beat egg whites until soft peaks form. Gradually add
marshmallow crème, beating until stiff peaks form. Carefully spread over top of
cheesecake to seal. Bake at 450 degrees F.; 3 to 4 minutes or until lightly browned.
1 1/2 c Finely Chopped Nuts
2 tb Sugar
3 tb Margarine, Melted
32 oz Cream Cheese, Softened
1 c Sugar
3 tb Unbleached All-purpose Flour
4 ea Large Eggs
1 c Sour Cream
1 tb Instant Coffee Granules
1/4 ts Cinnamon
1/4 c Boiling water
Combine nuts, sugar, and margarine; press onto bottom of 9-inch spring- form cake
pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese, sugar, and flour,
mixing at medium speed on electric mixer until well blended. Add eggs, one at a
time, mixing well after each addition. Blend in sour cream. Dissolve coffee granules
and cinnamon in water. Cool; gradually add to cream cheese mixture, mixing until
well blended. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven
temperature to 250 degrees F.; continue baking 1 hour. Loosen cake from rim of
pan; cool before removing rim of pan. Chill. Garnish with whipped cream and whole
coffee beans if desired.
