Post Reply The recipe collection!
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Posted 10/28/09
I noticed that we didn't have a topic where we can post recipes!
So here it is!!
Post recipes from everything you like!!
The only rule is that it has to be a kind of pastry, any kind of cake/cookie/pie or what so ever is fine!
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Posted 10/30/09
I'll START!!

Vegan Eggnog Cheesecake!!



I got the recipe too!! :


Vegan Eggnog Cheesecake

1 12.3-ounce package extra firm light silken tofu
1 8-ounce package Tofutti Better than Cream Cheese
3/4 cup sugar
1/2 cup vegan eggnog (see note)
2 tablespoons lemon juice
2 1/2 tablespoons brandy or rum
1/2 teaspoon vanilla
1/2 teaspoon freshly ground nutmeg, packed
3 tablespoons cornstarch
1 prepared graham cracker or oatmeal cookie crust


Preheat the oven to 350 F. Drain the tofu and put it and the Tofutti cream cheese into your food processor. Blend until smooth. Add the sugar and eggnog, and process again until sugar is dissolved, about 3 minutes. Add the remaining ingredients (except crust) and process until completely smooth, about 3 more minutes. Pour into the pie crust and bake in the middle of the oven for about 55 minutes (do not allow to brown). Filling will be slightly jiggly, not completely set until chilled.

Remove from oven and allow to cool. Refrigerate until completely chilled (the longer, the better). Serve sprinkled with additional grated nutmeg.


Note: You may use vanilla soymilk instead of eggnog. Just increase the brandy to 3 tablespoons and the nutmeg to 1 teaspoon and add an additional two teaspoons of sugar.

Makes 8 slices.

These estimates use Vitasoy Holly Nog. Cheesecake made with other soy nog or soymilk will differ.

I hope you like~~
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Posted 12/25/09
Adding one of my favorite dessert to the RECIPE COLLECTION

FLAN



Flan (Spanish egg-custard)

1 can evaporated milk
1 can condensed milk
5 whole eggs
½ cup of sugar
1 tsp vanilla
pinch of salt

1 cup sugar (for the caramel)

Flan - Blend all ingredients until completely mixed. Pour the flan mixture thru a metal strainer right into the caramelized pan.

Set the mold in a broiling pan (baño de María). Cook in a 350º oven for one hour. At 30 minutes check to see if it's getting too brown on top - if so cover loosely with foil.

Test the flan to see if it's done by inserting a knife in the center. If the flan is still soft, let it cook longer until a knife inserted again comes out clean. Remove from the oven carefully and let it sit on the counter until it cools. Then cover with foil and refrigerate for at least 3 hours.

To serve lay a plate on top of the mold then carefully flip it over and slide the mold off.

Stove Top Caramel - Melt 1cup sugar in a non-stick pan, over low heat. Keep your eye on it. If it burns you will have to start over. It just needs to melt that's all. Using a non stick pan will cause the caramel to just slip off the pan when pouring - easy to clean later.

Immediately pour the caramel into a metal pan and swirl it around to cover the bottom and sides. Your have to be quick because once it starts to cool down you don't stand a chance. The caramel should have cooled down before you pour the egg mixture in it.

Microwave Caramel

1 cup sugar
3 tbs of water

Place sugar and water in a microwave proof bowl. Microwave for 5 min. and keep your eye on it. Just needs to melt and be slightly golden.

Immediately pour the caramel into the Microwavable Flan Mold and swirl it around to cover the bottom and sides. You'll have to be quick because once it starts to cool down you don't stand a chance. The caramel should have cooled down before you pour the egg mixture in it.

Enjoy
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Posted 12/26/09

d0_ob wrote:

Adding one of my favorite dessert to the RECIPE COLLECTION

FLAN



Flan (Spanish egg-custard)

1 can evaporated milk
1 can condensed milk
5 whole eggs
½ cup of sugar
1 tsp vanilla
pinch of salt

1 cup sugar (for the caramel)

Flan - Blend all ingredients until completely mixed. Pour the flan mixture thru a metal strainer right into the caramelized pan.

Set the mold in a broiling pan (baño de María). Cook in a 350º oven for one hour. At 30 minutes check to see if it's getting too brown on top - if so cover loosely with foil.

Test the flan to see if it's done by inserting a knife in the center. If the flan is still soft, let it cook longer until a knife inserted again comes out clean. Remove from the oven carefully and let it sit on the counter until it cools. Then cover with foil and refrigerate for at least 3 hours.

To serve lay a plate on top of the mold then carefully flip it over and slide the mold off.

Stove Top Caramel - Melt 1cup sugar in a non-stick pan, over low heat. Keep your eye on it. If it burns you will have to start over. It just needs to melt that's all. Using a non stick pan will cause the caramel to just slip off the pan when pouring - easy to clean later.

Immediately pour the caramel into a metal pan and swirl it around to cover the bottom and sides. Your have to be quick because once it starts to cool down you don't stand a chance. The caramel should have cooled down before you pour the egg mixture in it.

Microwave Caramel

1 cup sugar
3 tbs of water

Place sugar and water in a microwave proof bowl. Microwave for 5 min. and keep your eye on it. Just needs to melt and be slightly golden.

Immediately pour the caramel into the Microwavable Flan Mold and swirl it around to cover the bottom and sides. You'll have to be quick because once it starts to cool down you don't stand a chance. The caramel should have cooled down before you pour the egg mixture in it.

Enjoy


oooooooooh yummy!! O_______O
thanks for sharing!!! :)
I love flan!!
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