Tasty and Easy Recipes

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:
500g (2 cups or 1 lb.) flame-roasted eggplant salad
250g (1 cup) 5% Bulgarian cheese, crumbled (can use feta cheese)
1 container (180g/about 1 cup, scant) 3% cottage cheese
2 containers (300g/about 1-3/4 cup) 3% plain yogurt
3 eggs, beaten
4 tbsp. potato starch
Salt and freshly ground black pepper

Method:
Preheat the oven to 180°C (350°F).
Mix all the ingredients well and season to taste.
Line a 24cm (10″ round) diameter springform baking pan (or a rectangular disposable baking pan) with baking paper (not necessary for Teflon-coated pan or for disposable pan) and grease its inner walls.
Pour the batter into the pan and bake for 50 minutes until golden brown. Remove from the oven and cool for 20 minutes before slicing.

Ingredients:
1 cup cottage cheese
1 cup apples, coarsely grated
1/4 teaspoon salt
3/4 cup matzo meal
1 tablespoon honey
1 teaspoon lemon juice
1 tablespoon almonds, chopped
1/2 teaspoon cinnamon
4 eggs, separated

Method:
Mix all ingredients except egg whites.
Beat whites until stiff and fold in.
Spray a griddle or skillet with cooking spray. Heat and drop batter to form pancakes. Turn when bottom is browned.