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Full Online Book HomeLearning KitchenCakesandfrostings - Cheesecake Butternut Squash Ginger
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Cakesandfrostings - Cheesecake Butternut Squash Ginger Post by :pspro Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2933

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Cakesandfrostings - Cheesecake Butternut Squash Ginger

CRUST: 18 dried figs, stems removed
1 cup broken ginger snap cookies

Whiz the figs in a food processor for a few seconds, add the ginger snaps and continue to process until they clump
together in a sticky ball. Press into the bottom and up the sides of a lightly greased high sided 7" spring form pan.

FILLING: 2 c. Cooked butternut squash
2 packets unflavored gelatin
½ c. Water
3/4 c. Brown sugar
1 ½ c. Low fat cottage cheese
½ tsp. Cinnamon
½ tsp. Ground ginger
1/4 tsp. Ground cloves
3/4 c. yogurt cheese (1 ½ c. of plain, nonfat yogurt that has been strained for 12 hours in a colander lined with
paper towels.)

Sprinkle the gelatin over the water in a small saucepan and allow to soften for 1 minute. Warm over low heat, stirring until gelatin is completely dissolved. Place the squash, hot gelatin and the remaining ingredients in the food processor and whiz until smooth, about 2 minutes. Pour into prepared crust and chill until set, about 3 hours.

Serves 4
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Cakesandfrostings - Cheesecake Butterscotch Cakesandfrostings - Cheesecake Butterscotch

Cakesandfrostings - Cheesecake Butterscotch
-----CRUST----- •1/2 cup Butter soft•1 cup Flour(-1tbsp)•1 tablespoon Confectioner's sugar•1/2 cup Fine chopped pecans -----CHEESE FILLING----- •8 ounce Cream cheese -- softened•1 cup Confectioner's sugar•2 pint Whipping cream -- whipped -----BUTTERSCOTCH FILLING----- •2 package Butterscotch pudding•3 cup Milk -----TOPPING----- •2 pint Whipping cream -- whipped•1 tablespoon Sugar Crust: Cut butter into flour. Mix thoroughly. Add pecans( pecans make a difference) Mix spread in 13x9 pan or 2 pie plates. Bake at 350 F 15 minutes. Cool. Cheese filling: Mix together cream cheese and sugar. Add whipped whipping cream or cool whip (9oz).Mix thoroughly. Spread on cooled crust. Chill in fridge. Butterscotch

Cakesandfrostings - Cheesecake Brownie Torte Cakesandfrostings - Cheesecake Brownie Torte

Cakesandfrostings - Cheesecake Brownie Torte
Brownie Cheesecake Torte SOURCE: Cooking Light YEAR: 1997 ISSUE: August PAGE: 71 INGREDIENTS FOR 12 SERVINGS: 1 (15.1-ounce) package low-fat fudge brownie mix 2 teaspoons instant coffee granules 1/2 teaspoon ground cinnamon 1 (4-ounce) jar carrot baby food Cooking spray 1/2 cup plus 2 tablespoons sugar, divided 4 teaspoons all-purpose flour 1 teaspoon vanilla extract 1 (8-ounce) block Neufchatel cheese, softened 1 (8-ounce) block fat-free cream cheese, softened 2 large egg whites 3 tablespoons skim milk, divided 2 tablespoons unsweetened cocoa Chocolate syrup (optional) Fresh raspberries (optional) INSTRUCTIONS: --Priscilla Yee, Concord, Calif. 1. Preheat oven to 425 degrees. 2. Combine first