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Category: DESSERTS

Raspberry Cheesecake Tartlets

Tiny, bite-sized raspberry cheesecakes to serve at a Valentine’s Day party!


Zwieback Crust

1 1/2 cups Crushed Zwieback
3 tbsp Sugar
4 tbsp Butter, melted


32 oz Cream cheese, softened
1 3/4 cups Sugar
1 tbsp All-purpose flour
3 tbsp Raspberry liqueur
2 tsp Finely shredded orange peel
1 tsp Vanilla
4 larhe Eggs
1 1/2 cups Raspberries


Crust: Mix crushed zwieback, sugar and butter. Press into a cupcake pan patting at the bottom and up the sides and bake for 5 minutes at 350 F.

Filling: Beat cream cheese until light. Add sugar and beat until light and fluffy. Add flour, liqueur and peel and beat. Add eggs and beat well. Divide between baked crust shells. Bake at 350 F until filling seems to be partially set. Press in a raspberry into each center and bake for another 5 minutes.

Serve in pretty paper cases.

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Red Velvet Cake Roll

Red velvet cake lends itself beautifully to Valentine’s Day desserts. Make the cake in the form of a jelly roll filled with rich cream!


1/2 c Shortening
2 Eggs
1 ts Vanilla
1 ts Salt
2 1/2 c Flour, all purpose; sifted
-2 to 3 times
1 ts Baking soda
1 1/2 c Sugar
1/4 c Food coloring, red
2 tb Cocoa
1 c Buttermilk
1 tb Vinegar


Whipped Cream, sweetened

Icing Sugar


1. Cream shortening and sugar till fluffy. Add eggs and beat 1 minute.

2. Add salt, beat. Add vanilla and coloring to buttermilk. Alternate adding flour and milk mixtures to batter.

3. Combine soda and vinegar in cup and add to cake batter. Bake in a lined jelly roll pan on 350 F for 20 to 25 minutes.

4. Remove warm cake carefully from the pan using the lining to lift it out. Spread whipped cream and roll up the cake. Dust with icing sugar.

5. Chill and slice into wheels to serve.

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Forbidden Fruit Soufflé


2 large unblemished cooking/eating apples
1/2 lemon
1 cup unsweetened
2 teaspoons honey
Ground cinnamon to taste
Ground nutmeg to taste
2 tablespoons applejack or Calvados, divided (optional)
1 large egg white
Confectioners’ sugar


Preheat oven to 3750F. Lightly grease baking dish. Wash apples and, if necessary, cut a thin slice off bottom of each apple to make it stand upright. Cut a 1/2-inch slice off tops of apples. Using a small, sharp knife and a grapefruit spoon, hollow out apples, leaving a shell 1/4-inch thick. Rub inside and top edges of apple shells with lemon to keep them from discoloring.

In small, heavy-bottomed saucepan over low heat, combine applesauce, honey, cinnamon, nutmeg and 1 to 2 teaspoons applejack. Cook, stirring often, until heated through but not boiling. In small bow, with mixer at high speed, beat egg white until stiff but not dry. Into medium-sized mixing bowl, pour hot applesauce. Add half the egg white; fold in with a rubber or wooden spatula. Add remaining egg white and fold in gently.
Sprinkle inside of apple shells lightly with additional cinnamon and nutmeg. Place apple shells in prepared baking dish; carefully fill with applesauce mixture, doming the top.

Bake in center of oven for 15 to 17 minutes or until soufflés have risen and are very lightly browned on top. Remove soufflés from oven and sprinkle lightly with confectioner’s sugar. To flame soufflés, in small saucepan, heat remaining applejack until barely warm. Using a long match, light applejack and pour over soufflés. Serve at once.

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Strawberry Chiffon Pie


1 c. crushed pineapple, unsweetened
12 strawberries
1 pkg. O-Zenta strawberry gelatin
7 pkgs. artificial sweetener
1 c. evaporated skim milk, chilled
1 tbsp. lemon juice
1 1/2 tsp. vanilla
1 tsp. almond extract


Bring pineapple to boil. Stir in strawberries, gelatin, and sweetener. Stir until gelatin is dissolved. Whip milk and lemon juice in chilled bowl until frothy. Add extracts and beat until stiff. Add gelatin mixture slowly to whipped milk. Pile into 10 inch pie plate and refrigerate. Garnish with additional strawberries.

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