Apple Roll
Posted on January 26, 2008
4 cups apples, peeled & diced
1 cups chopped pecans or walnuts
2 cups sugar
3 cups flour
2 tsp. soda
1/4 tsp. salt
1 cup melted butter
2 beaten eggs
1/4 tsp. allspice
1/4 tsp. nutmeg
3/4 tsp. cinnamon
2 tsp. vanilla
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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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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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