Tag-Archive for » Rochel Charytan «

Triple Layer ‘Ice Cream’

Ingredients:

  • 6 egg whites
  • 1/2 cup sugar
  • 2 containers whip
  • 3 1/2 oz melted bittersweet dark chocolate
  • 3 1/2 oz melted milk chocolate
  • 3 1/2 oz melted white chocolate
  • Cocoa for garnish

Directions:

  • Whip the egg whites and sugar until stiff
  • Add the whip and continue to mix until thick
  • Divide cream into 3 parts
  • Fold one type of chocolate into each bowl
  • Layer dark chocolate in pan or individual clear cups and freeze for a half hour
  • Pour milk chocolate cream over and freeze until stiff
  • Add white chocolate cream as the top layer and garnish with cocoa
  • Freeze until 15 minutes before ready to serve

Festive Cheese Pie

Crust
2 cups cookie crumbs, finely ground
1/2 cup butter or margarine
1/2 tsp grated lemon rind – optional
Combine and press evenly into 9×13 pan.
Filling
15 oz farmer cheese
8 oz cream cheese
3/4 cup sour cream
3/4 cup plain yogurt
1 Tbsp vanilla
6 heaping Tbsp flour
6 eggs, separated
1.5 cups sugar
1/2 package instant vanilla pudding mix
Mix cheeses, sour cream, yogurt & vanilla. Stir in flour and egg yolks. In a separate bowl beat egg whites until stiff, gradually adding sugar. Continue to beat while adding pudding mix. Fold egg whites into cheese mixture and pour over crust. Bake at 350 for 60 min. Turn off oven and leave in cake to cool for 20 minutes.
Topping
1 cup whipping cream
1 cup milk
1/2 package instant vanilla pudding mix
Beat everything until firm but not stiff. Spread over cooled cheese pie. Refrigerate for several hours. The frosting becomes stiff enough to slice.

Cheese Danishes

Ingredients (makes 6 balls, each ball makes ’bout 12 danishes. Dough freezes very well):
  • 10 cups flour
  • 2 cups margarine
  • 1 cup sugar
  • 1 tsp salt
  • 4 packages dry yeast
  • 5 eggs
  • 2 Tbsps vanilla
  • 2 cups water
Filling (enough to fill 50 danishes):
  • 22.5 oz farmer cheese
  • 2 eggs
  • 1.5 cups sugar
  • 1 Tbsp grated lemon rind (I skipped)
  • 1 Tbsp vanilla
  • 1/2 package instant vanilla pudding mix
Directions:
  • Knead all ingredients into an elastic dough. Lightly flour the top, cover with a dishtowel and refrigerate for 5 hours
  • Mix filling ingredients until smooth
  • Divide dough into 6 balls. Roll out each ball on a floured surface, into a 12″ x 12″ square. Cut into 9-12 squares.
  • Fill each square with a heaping teaspoon of filling
  • Fold up like an envelope and pinch the edges to firmly close
  • Use a toothpick in the middle to hold it closed
  • Brush with egg and bake at 375 for 25 min or until it gets lightly brown
  • Once it cools you could sprinkle with icing sugar

Chocolate Rugelach

Ingredients:
  • 5 3/4 cups flour
  • 3 sticks margarine
  • 5 tbsp sugar
  • 1 tbsp vanilla sugar
  • 3 eggs
  • 2 oz yeast
  • 1 cup orange juice
Filling:
  • 1 cup cocoa
  • 2 1/2 cups sugar
  • 1/2 cup flour
  • 1/2 cup oil
  • 2 tsps vanilla
Directions:
  • Knead all ingredients into soft dough. cover dough and set to rise in warm temp for 15-20 min
  • Divide dough into 4. roll out each part into a circle, spread filling, cut into wedges, roll up.
  • Bake on 350 for 15-20 min