Easy Desserts For Any Occasion

Lemon and Walnut Cheesecake

Lemon and Walnut Cheesecake

Ingredients:

  • 2 cups cottage cheese, sieved
  • Grated rind and juice of 2 lemons
  • 3 tsp. unflavored gelatin
  • 4 tbsp. hot water
  • 2 eggs, separated
  • ½ cup sugar
  • 1 ¼ cups heavy whipping cream
  • 2 ¼ cups crushed graham crackers
  • 6 tbsp. butter, melted
  • Few walnut halves

Method:

Grease an 8 inch loose bottomed cake pan. Blend the cottage cheese, lemon rind and juice together. Place the gelatin in a small bowl with the hot water and stir until it has dissolved. Mix the egg yolks and sugar together until thick, then add to the gelatin. Heat over hot water until the mixture thickens slightly. Cool and add to the cottage cheese. When the mixture is on the point of setting, fold in 2/3 cup of the cream, whipped, and the whisked egg whites. Pour into the pan and chill in the refrigerator. Mix together the graham cracker crumbs and melted butter and spread over the cheese cake. Press lightly so the crumbs will stick together. Allow to set. Turn out on to a serving plate, decorate with whipped cream and walnuts, then serve.

Serves 8-10

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Getting Ready for the Fourth of July

Tutti Frutti Whoopie Pies

Tutti Frutti Whoopie Pies

 Ingredients:

  • Generous 1 ¾ cups all-purpose flour
  • 1 tsp. baking soda
  • Large pinch of salt
  • ½ cup butter, softened
  • ¾ cup superfine sugar
  • 1 large egg, beaten
  • ½ tsp. vanilla extract
  • 2/3 cup buttermilk
  • ½ cup finely chopped mixed colored candied cherries
  • 4 tbsp. multicolored sugar sprinkles

 Filling:

  • 8 oz. white marshmallows
  • 4 tbsp. milk
  • Few drops of red food coloring
  • ½ cup vegetable shortening
  • ½ cup confectioners’ sugar, sifted

 Method:

Preheat the oven to 350 degrees F. Line 2-3 large cookie sheets with parchment paper. Sift together the all-purpose flour, baking soda and salt. Place the butter and sugar in a large bowl and beat with an electric mixer until pale and fluffy. Beat in the egg and vanilla extract followed by half of the flour mixture and then buttermilk. Stir in the rest of the flour mixture and mix until incorporated. Stir in chopped cherries. Pipe or spoon 50 small mounds of the batter onto the prepared cookie sheets, spaced well apart to allow for spreading. Bake in the preheated oven, one sheet at a time, for 9-11 minutes, until risen and just firm to the touch. Cool for 5 minutes, then using a palette knife transfer to a cooling rack and let cool completely. For the filling, place the marshmallows, milk and food coloring in a heatproof bowl set over a pan of water. Heat until the marshmallows have melted. Remove from the heat and let cool. Place the vegetable shortening and confectioners’ sugar in a bowl and beat together until smooth and creamy. Add the creamed mixture to the marshmallow and beat for 1-2 minutes until fluffy. Spread the filling over the flat side of half the cakes. Top with the remaining cakes. Roll the edges of the pies in the sugar sprinklers.

Makes 25

 Tested in the THASC kitchen. Photo by THASC.

 THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Love Is In The Air, For The June Bride

Mini Meringues

Mini Meringues

 Ingredients:

  • 2 small or 1 large egg white
  • 1/3 superfine sugar
  • A few drops or red food coloring
  • Whipped cream, to serve (optional)
  • 2 baking sheets, covered with parchment paper

 Method:

Preheat the oven to 225 degrees F. Put the egg white in a clean, grease-free bowl and whisk until soft peaks form. Whisk in the sugar, one tablespoon at a time, until the meringue is thick and glossy. Add a few drops of red food coloring with the last tablespoon of sugar to achieve a pretty rose pink. Dollop teaspoonsfuls of the meringue mixture on the prepared baking sheets, spacing them well apart, and bake in the oven for about 1 ¼ hours until crisp. Turn off the oven and leave the meringues in the oven to cool. Serve plan or sandwiched together with a little whipped cream.

Makes about 20

 Tested in the THASC kitchen. Photo by THASC.

 THASC is a unique small American business producing cards and other promotional products.

www.thasc.com