Tasty and Easy Recipes

Ingredients:
2 cups skim milk
1 vanilla bean
4 eggs
8 egg whites
3/4 cup sugar
2 teaspoons potato starch
1 tablespoon vanilla extract
1/2 cup light brown sugar

Method:
Preheat the oven to 300°F.
In a heavy saucepan, slowly heat the milk with the vanilla bean; do not boil or the milk will curdle. Remove and split the bean, scrape out the seeds, and return them to the milk.
Meanwhile, whisk the eggs, egg whites, sugar, potato starch and vanilla. Slowly whisk this mixture into the hot milk. Cook over low heat, stirring with a wooden spoon, until the custard coats the back of the spoon.
Divide the custard into eight 6-ounce ramekins. Place the ramekins in a baking dish with 2″ sides. Pour hot water into the baking dish, until the water comes halfway up the sides of the ramekins. Place the baking dish in the oven and bake for 35 to 40 minutes, or until a knife inserted in the center comes out clean. Remove the ramekins from the dish and place them on a rack to cool. Refrigerate until well chilled, about 2 hours.
Preheat the broiler. Sprinkle each custard lightly with brown sugar, spreading it evenly to the edges. Place the ramekins on a baking sheet and broil for about 1 minutes, until the sugar is melted and bubbly. Watch carefully. Remove and serve immediately, or chill until served.

Ingredients:
1-1/2 cups soft coconut macaroons
24 ounces cream cheese, softened
3/4 cup sugar
4 large eggs
1/2 cup whipping cream
1/2 cup sour cream
2 tablespoons sweet sherry
1 teaspoon vanilla
10 ounces red raspberry preserves
1/2 cup whipping cream, whipped
toasted slivered almonds

Method:
Make crumbs from the coconut macaroon cookies.
Press crumbs onto bottom of greased 9″ springform pan. Bake at 325°F, 15 minutes.
Combine cream cheese and sugar, mixing at medium speed on electric mixture until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream, whipping cream, sherry and vanilla; pour over crust.
Bake at 325°F, 70 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
Heat preserves in saucepan over low heat until melted. Strain to remove seeds. Spoon over cheesecake, spreading to edges. Dollop with whipped cream; top with almonds.

Ingredients:
5 to 6 matzo
1-1/2 cups chopped nuts and/or almonds
1/2 cup sugar
1 tsp. grated lemon peel
1 tsp. cinnamon
1 stick KLP margarine

Syrup:
1 cup water
1 cup sugar
3 tablespoons lemon juice

Method:
Soak matzo in water for a minute. Take them out and place them on a plate. Cover them with a towel for 15-20 minutes or until soft enough to fold.
Mix nuts and almonds with sugar, lemon peel, cinnamon, and some of the melted margarine, blend well.
In baking pan make layers with the pieces of soft matzo, top with a layer of nut mixture. Repeat layers until you’re done. Drizzle part of the remaining margarine over the top.
Bake at 350°F for 25 minutes. Cut into squares when almost cool.
For the syrup:
Boil the water, sugar, and lemon juice for 10 minutes, stirring slowly until it thickens. Add the remaining margarine. Take off stove and let cool. Drizzle syrup over the cut squares.