(I use an 8-inch springform pan).
Cheesecake: Beat together cream cheese
ottom of a 8 inch springform pan.
Bake for 10-12 minutes
o 325\u00b0F Line an 8-inch square baking pan with parchment
he prepared crust and bake for about 45 minutes, or until
ottom and sides of an 8-inch spring-form pan.
Break
Place all ingredients in blender.
Blend on High for 1 minute or 3 minutes with an electric mixer.
Pour into an 8-inch graham cracker
crust, or it is great without a crust as well. Microwave on Low for 19 to 23 minutes, rotating dish 1/4 turn every 7 minutes until center is almost set.
(Cut through it with a knife to see if it is set.
When knife is clean, it's ready.) Makes 1 (8-inch) cheesecake.
ix as directed on package for 8 inch square pan in well greased
-inch. Cover tightly w/cling-film & allow to stand for 8-10
ide of a removable-rim 8-inch cheesecake or cake pan (at least
Graham cracker crust should cover bottom and 1 1/2-inches up sides of spring-form pan.
Bake in a 350\u00b0 oven for 10 minutes.
alt and pepper and refrigerate for at least 4 hours to
Drain cherry juice into saucepan.
Add sugar, cornstarch, butter, salt, almond flavoring and color.
Cook, stirring constantly, until thick and clear.
Remove from heat, stir in cherries.
Pour into unbaked pie crust and top with ventilated top crust.
Bake 10 minutes in a 425\u00b0 oven, then at 375\u00b0 for 25 to 35 minutes or until golden brown.
I always use 1/2 teaspoon almond extract.
I think it tastes more like fresh cherries.
Divide pastry into 24 equal parts; roll each into circle 3 1/2 to 4 inches in diameter.
(I roll a small ball of pastry and then press it in tart pan.)
Line 24 small tart pans with pastry.
Mix sugar and flour; beat egg, milk, vanilla and butter thoroughly. Fold in nuts.
Place 1 scant tablespoon mixture in each tart.
Bake in preheated 425\u00b0 oven for 15 to 20 minutes or until set.
Preheat oven to 375 degrees. In medium bowl combine figs, sugar and flour; mix well. Spoon into an 8 inch square baking pan; dot with butter. Roll pastry into 1/4 inch thickness on lightly floured surface; cut into 9 -- 1/2 inch strips. Arrange strips in lattice pattern over fig mixture. Trim edges as needed. Bake for 45 minutes or until golden brown. Yields 6 servings.
hocolate cake, following package instructions for 8-inch cake pans. Let cool completely
Combine the first 4 ingredients.
Dissolve 1 teaspoon baking soda with 1/4 cup hot water.
Mix alternately with baking powder, flour, salt and vanilla and all the ingredients (mixed) except nuts and chocolate chips.
Lastly, add the nuts (optional) and the chocolate chips.
Chill overnight, if possible.
Roll in greased palm of hand and drop onto greased cookie sheet.
Bake in a 375\u00b0 oven for 8 to 10 minutes.
Yields 50 cookies.
In 8-inch skillet with lid, place vegetable oil and meat. Cook on medium heat until brown (do not overcook).
When meat is ready, turn heat to high and add vegetables and garlic.
Stir to mix, then cover and let steam.
Check and stir occasionally.
Prepare pastry for 8-inch lattice top pie; line 8-inch pie plate with pastry.
Combine cherries, sugar, flour and dash of salt.
Turn into pastry lined pie plate; dot with butter.
Adjust lattice top; seal.
Bake in hot oven (400\u00b0) for 50 to 55 minutes.
Make and bake pastry shell and leave light tan.
Cream together butter, sugar, eggs (one at a time), vanilla, salt and syrup.
Stir in chopped pecans.
Fill the pie shell.
Lay pecan halves flat side down all around top of pie.
Bake at 375\u00b0 for about half an hour.
Test with a knife blade in center.
If it comes out clean, pie is done.
Serve hot with vanilla ice cream or with whipped topping after it has cooled.
Thaw spinach and drain.
Beat eggs well.
Add cheese and spinach to eggs.
Pour into 8-inch pie plate, lined with pie crust (or use purchased pie shell).
Bake 40 minutes in 350\u00b0 oven or until inserted knife comes out clean.