This was the tiered cheesecake at our wedding reception. I couldn’t find my cheesecake book when it was time to go grocery shopping, and couldn’t find a recipe that looked like what I wanted, so I modified one. I didn’t have time to test it, and it was our guests’ good fortune that it turned out to be the best cheesecake any of us had ever tasted.
I made three batches total – a double batch for the 14″ tier and a single batch divided between the 10″ and 6″ tiers. But they were pretty short – you could probably pour a whole batch into a 10″ (3″ high) pan without it overflowing. Be sure to do the banging on the counter bit – if you don’t get out all the air bubbles the cake will crack.
Yummy, tart, and so very easy. A small slice will do, it's so rich. Save the egg whites for an omelette or put one in each section of an ice cube tray and freeze until needed for something else. Also, if you use a crust with "2 extra servings" just double the rest of the ingredients. Continue reading
Yum. Simply yum.
A luscious combination of moist cake with a coconut cream sauce topped with coconut whipped cream. Continue reading
Tried and true – and it never fails to impress. However, make sure your oven is reliable. A dodgy oven maketh a dodgy pavlova. Continue reading
It's made with white powder, and it's addictive. Continue reading
While I mostly make this for Passover, this recipe works well year-round. Continue reading
Light, sweet, flourless — lemon meringue pie without the crust. Continue reading
This is the recipe for the BEST. LEMON BARS. EVER. My dad got it from some cookbook years back and we have never looked back! You can get a nylon nut grinder at food specialty stores, or I got mine at a yard sale. It gives a better texture but if you don't have one use a food processor to grind the nuts or chop them finely with a knife. The reason it makes 25, which means they turn out small, is that they are SO rich! But if you really want to you can cut them bigger– just be warned they're calorie-laden! Continue reading
Banana's Foster: Serves Two….has alcohol in it though, although most of it burns off in the cooking process.
(these directions are not exact…we found that measuring them made the dessert not as much fun to make, and depending on the temp of the burner it always turns out a little different each time regardless…
Please be very careful, this is a FLAMING dessert, meaning the alcohol you add flames, making a great show!)