Tiramisu

Ingredients:

• 4 Egg Yolks
• 2 Egg Whites
• 5 Espresso Cups of Strong Coffee
• Cocoa Powder
• 200 grams Loeffel Biscuits
• 2 shots amaretto or brandy
• 5 tablespoons Sugar

Directions:

Set coffee aside to cool.

Beat egg yolks with sugar till white and thick. Beat egg whites till stiff in a seperate bowl.

Put yolk mixture into white, and beat gently till thick.

Dip biscuits into coffee and put in bottom of 9″ by 11″ pan.

Put cheese mixture on top. Then sprinkle some cocoa powder on top.

Repeat steps in dark orange once or twice to add another layer or two.

Refrigerate overnight.

You’re done! 🙂

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Lemon Cream Cheese Pie

Ingredients:

• 3 oz Lemon Pudding Mix [not instant]
• 3 oz Cream Cheese
• 1/4 cup Sugar
• 1 9-inch baked pie shell
• Whipped Cream [optional]
• Ground Cinnamon [optional]

Directions:

Prepare pie filling, but where package directions call for whole eggs, use only egg yolks, reserving the whites.

Remove from heat and add cream cheese, beating well. Beat egg whites until stiff; gradually add sugar and beat until stiff peaks form. Fold into lemon mixture.

Spoon into baked pie shell and chill until cool.

Put whipped cream and a dash of cinnamon on each serving, if desired.

No-Bake Cherry Cream Cheese Pie

Ingredients:

• 1 Graham Cracker Pie Shell
• 8 oz Cream Cheese
• 1/2 cup Sour Cream
• 1/3 Granulated Sugar
• 1/2 teaspoon Vanilla
• 4 oz Whipped Cream
• 14 oz Cherry Pie Filling – 1 can

Directions:

Cream together the cheese and sour cream.  Fold in sugar gradually. Add vanilla and mix well.  Fold in whipped cream.  Pour into pie shell and chill for at least 3 hours.

Pour excess syrup from the can of cherry pie filling.  Leave some, but you certainly don’t need all of it.  The sauce should cover the cream cheese mix, but the cherries shouldn’t be drowning in it. Pour pie filling on top.

Serve cold.

Chocolate Cheese Pie

Ingredients:

• 4 oz unsweetened baking chocolate –broken into pie
• 1/4 cup butter or margarine – softened
• 3/4 cup Sugar
• 3 oz Cream Cheese – softened
• 1 teaspoon Milk
• 2 cups Frozen non-dairy whipped topping — thawed
• 1 8-inch packaged crumb crust — 6 oz.
• Additional whipped topping — optional

Directions:

In a small micravable bowl, place chocolate.

Microwave at high heat (100%) for 1 to 1.5 minute, or until chocolate is melted and smooth when stirred. Set aside.

In small mixer bowl, beat butter, sugar, cream cheese and milk until well-blended and smooth. Blend in chocolate.

Gradually blend in whipped topping. Spoon into prepared crust. Refrigerate until firm.

Provides 6-8 servings.

Apricot-Cheese Pastries

*Makes 24. 

Ingredients:

• 2 1/2 cups Flour
• 1/4 teaspoon Salt
• 1 cup Unsalted Butter
• 1/2 cup Sugar
• 1 teaspoon Vanilla
• 2 tablespoons Milk
• 8 oz Cream Cheese  – softened
• Apricot Jam

Directions:

Preheat oven at 350 deg F.

Mix flour and salt. Cut in butter. Cream sugar, vanilla, milk and cream cheese.

Add flour mixture. Chill.

Roll out 1/8-inch thick, cut into circles.

Place 1 teaspoon jam in center, cover with another circle. Press edges together with a fork.

Place on greased cookie sheets and bake in a preheated oven at 400 deg F, 10-12 minutes.

Apricot Cheese Pastries

Ingredients:

• 2 1/2 cups Flour
• 1/4 teaspoon Salt
• 1 cup Unsalted Butter
• 1/2 cup Sugar
• 1 teaspoon Vanilla
• 2 tablespoons Milk
• 8 oz Cream Cheese; softened
• Apricot Jam

Directions:

Preheat oven to 400 deg F.

Mix flour and salt. Cut in butter.

Cream sugar, vanilla, milk and cream cheese. Add flour mixture. Chill.

Roll out 1/8 inch thick , cut into circles. Place 1 teaspoon jam in the center, cover with another circle. Press edges together with a fork.

Place on greased cookie sheets, and place into preheated oven for 10-12 minutes.

Notes:

*Makes 24.

*Actually, you can change this recipe by using any fruit jam you want. Eg. strawberry, kaya, etc.

Peanut Butter Pie

Ingredients:

• 1 cup Graham cracker crumbs
• 1/4 cup melted Butter
• 2 cups Sugar
• 2 tablespoons melted Butter
• 2 cups Whipping Cream
• 3 tablespoons Coffee Plus
• 2 teaspoons Coffee
• 1/4 cup Packed Light Brown Sugar
• 2 cups creamy Peanut Butter
• 16 oz Cream Cheese – room temperature
• 1 teaspoon Vanilla
• 4 Ounces semi-sweet Chocolate

Directions:

Combine first 3 ingredients in 9-inch springform pan; mix well.

Press into bottom and halfway up side of the pan.

In a large bowl, mix peanut butter, sugar, cheese, butter, vanilla. Fold in peanut butter pour into crust.

Refrigerate for six hours, melt chocolate with coffee in double boiler over gently boiling water and spread this atop pie and refrigerate until firm. If too thin, add egg white.