In a small bowl, combine all ingredients for the crust. Press evenly into the bottom of a 9 inch springform pan. Using an electric mixer, combine tofu and cream cheese until smooth. Add EQUAL or sugar and mix thoroughly. Add egg whites and whole eggs to ingredients and

Great topped with strawberry jam. Combine crumbs of graham crackers and butter; press over bottom and sides of greased 9 inch spring form pan. Chill. Preheat oven to 325. Beat together ricotta and cream cheese until smooth. Pour mixture into pan; bake 1 hour and 15 minutes,

CRUST: Combine ingredients; press onto bottom of a 9 inch springform pan. Set aside. FILLING: Combine cream cheese, sugar, and flour, mixing until well blended. Add eggs, one at a time, mixing just until combined.Blend in sour cream and liqueur; pour over crust. Bake br

In 9 inch microwavable quiche dish, shallow round baking dish or deep pie plate, melt butter at high (100 per cent power) 1 to 1 1/2 minutes. Stir in almonds and sugar until evenly coated with butter. Press into bottom and sides of dish. Microwave at high 2 to 3 minutes or

Spread nuts in a baking pan and bake in a preheated 325F oven for 8 minutes or until lightly toasted. Let cool and finely chop. With an electric mixer, beat cheese and sugar until smooth. Mix in eggs, vanilla, Amaretto and sour cream. Reserve 2 tablespoons of nuts, and stir

MAKE CRUST: Butter the sides only (not the bottom) of a 9 inch spring form pan (about 2 1/2 to 3 inches deep). Grind the Amaretti very fine in a food processor or blender. Mix with sugar in a mixing bowl. Melt the chocolate and butter in the top of a double boiler, stir

1. Bring cream to a simmer in a small saucepan. Remove from heat. 2. Stir in chocolate until it is melted and mixture is smooth. 3. Stir in liqueur. Makes 1 1/4 cups. * Timesaver Tip: Recipe can be prepared up to 4 days ahead and stored, covered, in r

Bake hazelnuts in ungreased baking pan at 400~ for 5 minutes or until skins begin to crack. Wrap hazelnuts in clean towel. Let stand 2 minutes. Rub hazelnuts in towel to remove skins. Chop hazelnuts. Return to baking pan. Bake about 8 minutes until golden brown, stirring occ

Hazelnut macaroon: heat oven to 350. grease 10 inch springform pan. line with parchment (DO NOT USE WAX PAPER AS IT STICKS HORRIBLY !). grease parchment. line a cookie sheet with greased parchment whisk together eggs and vanilla. remove as much skin from the hazelnuts a

** CRUST     strongServings: 6/strong  

* Peach halves should be drained, and then pureed.     strongServings: 10/strong  

Prep: 30 minutes. Bake: 20 minutes. Total cost: $3.95. The cake bakes right on top of the filling, which is then rolled up inside. The cake can be baked up to 1 week ahead. Preheat oven to 375 F. Lightly grease 15 1/2"x10 1/2" jelly roll pan. Line bottom and s

Combine first 5 ingredients in a large mixing bowl. Add pecans and next 4 ingredients, tossing to coat. Combine eggs, buttermilk, and oil. Add to fruit mixture; stir until blended. Spoon into a greased and floured 10 inch Bundt pan; bake at 350 degrees for 45 50 minutes

*Note: Suggested fruits: bananas, seedless green and red grapes, kiwifruit, canned mandarin orange slices, strawberries, etc.) **Chocolate pieces should be melted. 1. Day before serving: Preheat oven to 350 degrees. In medium bowl, combine coconut, almonds and butter; mix we

1. Chop orange segments. Lightly press orange pieces and pineapple between layers of paper towels to remove excess moisture. 2. In medium bowl, combine milk and pudding mix; stir well. Add whipped topping, stir well. Add coconut, oranges and pineapple; stir well. Pour i

Cream butter and flour. Beat yolks, vanilla and juice. Add to butter/flour mixture, gradually. Beat whites with 1 t sugar and fold in. Beat on low for 4 to 5 minutes. Pour into 2 8x4" greased and floured pans. Bake 325~ for 1 1/4 hours. Source: Chef Buster Ambrosia (wrv

Makes 8 small loaves Sponge: For sponge: Whisk flour, water, yeast and honey in large bowl until smooth. cover with plastic. Let stand in warm draft free area 1 hour. For dough: Stir down sponge, using wooden spoon. Blend in milk, butter and salt. Mix

Sift flour, add baking powder, salt, sugar. Sift three times. Chop butter in with spoon. Beat up whites until stiff. Add egg yolks, beat. Add milk. Beat all together, turn into 2 square pans and spread with the topping mixture. Source: Casstown Lostcreek Grange, Miami

Thoroughly mix gelatin, 1/2 cup sugar, and salt in saucepan. Beat together egg yolks, lime juice, and water; stir into gelatin mixture. Cook and stir over medium heat just till mixture comes to boiling. Remove from heat; stir in grated peel. Add food coloring sparingly to ti

In small bowl, combine 3/4 cup chopped peanuts, graham cracker crumbs and melted butter; mix well. Press crumb mixture into bototom and 1" up sides of 9 inch springform pan. Refrigerate crust 20 minutes or until set. In large bowl with electric mixer at medium speed, beat

In a large mixing bowl, cream butter, sugar, eggs and vanilla with electric mixer. Combine dry ingredients and add to butter mixture. Mix until flour is moistened. Fold in apples and nuts. Spread in a greased 9 x 9 inch baking pan and bake in 350 degree oven 45 minutes or u

Combine sugar, flour, salt and eggs and mix until smooth. Heat milk to boiling point. Add 1 cup hot milk to egg mixture. Pour that into the remaining hot milk. Pour into unbaked pie shell. Sprinkle nutmeg over top. Bake at 350 degrees F. for 45 60 minutes. Source: T

Mix sugar, flour, cinnamon and salt. Beat 4 eggs until frothy. Add dry mixture. Add corn syrup, melted butter, orange rind, vanilla and the quick oats. Mix well. Pour into shell. Bake at 350 F for 45 minutes. Source: Amish Cooking in Quilt Country TV show  

Combine all the above ingredients, except the vanilla, in a saucepan. Bring to a boil and continue boiling until thickened. Allow to cool and stir in vanilla. Pour into unbaked shell. CRUMBS Melt shortening. Stir in dry ingredients. Crumble mixture over pie shell. B

Pour hot coffee over finely chopped nuts. Cool. Add 2 tsp. cocoa. Beat whites with salt until they stand in soft peaks. Add half of sugar in gradually beating until stiff. Beat yolks well, add rest of sugar beating until thick. Add coffee mixture to yolks, blending well. Add

Two 12 by 17 inch baking sheets, lined with parchment paper Place the yeast and warm water in a large bowl. Stir with a fork to dissolve the yeast and allow it to stand for about 3 minutes. Whisk the unbleached flour, cocoa powder, the remaining 1/3 cup sugar and t

Mix all the ingredients together in a medium bowl and stir vigorously with a wooden spoon for 2 to 3 minutes, until a smooth, somewhat elastic batter has formed. The batter will be very stiff; it gets softer and more elastic after it has proofed. You may find it easier to mi

** CRUST     strongServings: 6/strong  

Here is a recipe, developed young man here in the Detroit area. With this recipe, he won a $10,000 scholarship to Johnson and Wales College, which is considered a top notch cooking school, located in Charleston, SC. This young man, Andre Black, spent 2 weeks developing this

Mix all ingredients for the cake together. Beat 3 minutes. Put 1/2 of the batter into a well greased tube pan. Sprinkle with half the filling mixture. Pour remaining batter on top. Sprinkle with remaining filling topping. Pour 3 T melted butter over the top of the cake and b

Position rack in center of oven and preheat to 350 degrees. Lightly butter a 9" springform pan. Dust pan with flour and tap out excess. In top of double boiler over hot, not simmering water, melt together espresso and chocolate, stirring occasionally. Remove pan from heat

Melt the chocolate in a double boiler over medium low heat. It s a good idea to stand over the chocolate while it s melting and stir until it has melted completely; take it off the heat immediately. Whip the cream and set aside. Pour the brandy and hot water slowly

Sift flour once, measure, add 1/4 cup sugar, and sift together four times. Beat egg whites and salt with rotary egg beater or flat wire whisk. When foamy, add cream of tartar and continue beating until eggs are stiff enough to hold up in peaks, but not dry. Add remaining I

In a bowl mix berries with sugar and Grand Marnier. On each plate, set a slice of cake and top it with a scoop of ice cream. Spoon berry mixture over and around the cake.     strongServings: 4/strong  

Sift flour once, measure and sift four more times. Measure sugar and sift or roll if coarse. Add salt to egg whites and beat until foamy; add cream of tartar and continue beating until stiff but not dry. Fold in the sugar, one tablespoon at a time, then the flour in the same

Combine egg whites, cream of tartar and salt. Beat to very soft peaks. Turn mixer to lowest speed and gradually add sugar 1 tsp. at a time. Then add flour, 1 tsp. at a time. Do no overmix. Fold in vanilla, almond extract and lemon juice. Transfer ot nonstick angel food

Beat egg whites until foamy. Add 1 cup sugar a little at a time, beating after each addition. Add 1 teaspoon vanilla. Continue beating until mixture holds soft peaks. Mix cracker cumbs and 1 cup pecans. Fold into meringue mixture a little at a time. Spoon mixture into an 8&q

MERINGUE: Beat egg whites until foamy. Add Cream of Tartar then beat until the whites stand in peaks. Add sugar a little at a time, beating well after. Beat for a minute or two after adding all the sugar. Butter & flour pyrex pie plate. Spread the meringue in the plate.

*Note: Shortcrust pastry made with 7 8 oz flour will be about right for this recipe. These tarts are irresistible when made with home candied angelica, as dull as ditchwater when store bought is used. Chop the angelica into small pieces, cover with warm water to rinse o

Cream the butter and sugar until light and fluffy. Beat in the egg and stir in the treacle. Sift the flour, ginger, spice and salt together and stir into the creamed mixture. Dissolve the bicarbonate of soda in the milk and stir into the cake mixture. Add the fruit and mix w