Sunday, November 21, 2010

Coconut Macaroons

2 egg whites
1/4cup + 1/8 cup sugar
1/8 t salt
3/4  package coconut

350*F 25-30 minutes

wisk together egg whites, sugar and salt til frothy.  with a fork, stir in coconut til moistened.

drop mixture by packed level tablespoons onto parchment paper lined sheet.

Cream Cheese Drop Cookies (spritzable)

4 sticks butter, softened
8oz cream cheese, softened
2 cups sugar
2 egg yolks
2 t vanilla
2 t lemon peel
5 cups flour
1 t salt
1/2 t nutmeg
1/2 t cinnamon

350* bake 12-15 minutes or until lightly browned

Monday, November 1, 2010

Pumpkin Cheesecake

Pumpkin Cheesecake

NOTE:  this makes TWO 8 inch cheesecakes.  cut recipe in half if you wish only one cheesecake.  :)  I have found that 2 cheesecakes bake just as well in the oven as one. 

6 (8 ounce) packages cream cheese
1.5 cup granulated sugar
4 large eggs
1 cup homemade pumpkin puree, strained (measure after straining)
1 cup evaporated milk
2 teaspoons vanilla extract
2 teaspoons lemon juice
2 teaspoon cinnamon
2 teaspoons ginger
1 teaspoon  cloves

1 bag coconut flakes
½ stick butter, melted

½ stick butter for coating pans.
2 cheesecakes – 8” pans  350*F

45 minutes or until no longer jiggly in center.  Turn off oven and leave door propped open til you can touch the cheesecake pans without burning yourself badly.  Fridge overnight. 

Freeze and serve or eat 24+ hours later.   Cheesecakes will keep in fridge 7 days.  Good luck trying to make them last that long.  If my family or friends even think there’s a cheesecake lurking in my fridge, they’re gonna find it – long before 7 days. ..  :)