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:
4 bananas
1/2 cup brown sugar, firmly packed
1/4 cup orange or pineapple juice
3 tbsp. sherry
1/2 cup chopped almonds or Macadamia nuts
2 tbsp. butter or margarine
1 dash nutmeg

Method:
Peel bananas and place in a small baking dish. Mix together, then pour over bananas brown sugar, orange or pineapple juice and sherry. Saut? the chopped nuts in butter and sprinkle over bananas. Add dash of nutmeg to taste if desired.
Bake in a moderate oven at 350°F for 15 minutes or until bananas are tender and lightly glazed. Serve as a meat accompaniment or as a dessert with a spoonful of sauce over each banana.

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.