Pashka
Posted on March 1, 2008
2 (8 ounce) packages cream cheese, softened
1 (8 ounce) container cottage cheese
1 (8 ounce) container sour cream
1/4 cup butter, melted
1 cup white sugar
1/4 teaspoon lemon extract
1 teaspoon vanilla extract
1/2 cup finely chopped blanched almonds
1/2 cup currants
In a medium bowl, thoroughly blend cream cheese, cottage cheese, sour cream and butter.
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Dundee Biscuits
Posted on February 23, 2008
8oz plain/all purpose flour
4oz butter
2oz caster/superfine sugar
1 egg, separated
2oz flaked almonds, chopped
Put the flour into a bowl and rub in the butter until the mixture resembles fine breadcrumbs.
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Brownies
Posted on October 27, 2007
1/2 cup butter
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
3 tablespoons butter, softened
3 tablespoons unsweetened cocoa powder
1 tablespoon honey
1 teaspoon vanilla extract
1 cup confectioners’ sugar
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan Bake in preheated oven for 25 to 30 minutes. Do not overcook. To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners’ sugar. Frost brownies while they are still warm.
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German Apple Pancakes
Posted on October 27, 2007
2/3 cup all purpose flour
2 tsp. sugar
1/4 tsp. salt
4 eggs, lightly beaten
1/2 cup milk
2 Tbs. sugar
1/4 tsp. ground cinnamon
1/2 cup unsalted butter
2 apples, peeled, cored and diced
Sift first 3 ingredients together in a bowl and set aside. Combine next 2 ingredients in a large mixing bowl. Stir in flour mixture gradually, beating until smooth. Combine sugar and cinnamon in a bowl and set aside. Melt 1/4 cup butter in a heavy nonstick skillet over medium-high heat. Sauté apples 4-5 minutes, stirring frequently until just tender. Toss cinnamon mixture with apples. Melt 1 Tbs. butter in a heavy 6 inch nonstick skillet over medium-high heat. Add pancake batter to about 1/4 inch depth. Cook 1 minute. Sprinkle 1/4 of the apples over batter. Pour enough batter over the top to just cover apples. Cook pancake another minute or so until bottom is lightly browned. Turn pancake and cook 1-2 minutes, or until brown and thoroughly cooked. Transfer to a platter and keep warm until ready to serve. Repeat process with remaining batter and apples. Serve immediately with butter and maple syrup.
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Crepes
Posted on October 27, 2007
3 eggs
1/2 cup flour
1/2 tsp. vanilla (optional)
1 tsp. ground cinnamon (optional)
1/2 cup milk
Blend all ingredients together until thickness of thick cream. (**If not thick/thin enough add a little more flour/milk.) Heat pan and spray with no stick, then pour 1 tablespoons of vegetable oil. Pour 1/4 cup batter in pan. Slosh around in pan until thin layer of batter. Flip when brown. Serve hot with choice of jam, sour cream or whatever you prefer and top with powdered sugar and a squeeze of lime (optional).
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Lemon Pie
Posted on October 27, 2007
1 baked 9 inch pie shell
1 cupsugar
1/4 cup flour
1/8 tsp. salt
1/4 cup water
3 egg yolks
3/4 cup water
3 tbsp. butter or margarine
1/4 cup lemon juice
2 tsp. grated lemon rind
3 egg whites
1/2 tsp. salt
9 tbsp. sugar
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Apple Cake
Posted on October 27, 2007
3 eggs
3/4 cup sugar
1/3 cup oil
3/4 cup cake meal
5 apples, peeled & sliced (Granny Smiths are best)
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New York Style Cheesecake
Posted on October 27, 2007
2 cups vanilla wafer crumbs (8 oz. or about 56 wafers)
2 eggs, separated
5 packages (8 oz. each) cream cheese, softened
1 3/4 cups sugar
3 tablespoons flour
2 teaspoons grated lemon peel
2 teaspoons vanilla
5 eggs
1/4 cup whipping cream
Raspberry Topping
Stir together crumbs and 2 egg whites until thoroughly blended. Press crumb mixture onto bottom and 2 1/2 inches up sides of lightly greased 9 x 3-inch springform pan. Chill. In large mixing bowl, beat together cream cheese, sugar, flour, lemon peel and vanilla at high speed until fluffy. Add 5 eggs and 2 egg yolks, 1 at a time, beating well after each addition. Blend in cream. Pour into chilled crust. Bake in preheated 500°F. oven 10 minutes. Reduce heat to 250°F. and bake until cake tester inserted in center comes out clean, an additional 50 to 60 minutes. Cool on wire rack. Spread cooled topping over top. Chill until firm, at least 8 hours or overnight. To serve, remove rim of pan and cut into wedges. Refrigerate any leftovers.
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