11 g cake cheese Recipes

cake flour, baking powder, bicarbonate of soda, mixed spice, salt, eggs, at room temperature, oil, caster sugar, grated carrots, well drained grated fresh pineapple or 1 cup well drained grated granny smith apple, chopped pecan nuts, amarula cream liqueur, smooth apricot jam, butter, icing sugar, amarula cream liqueur, cream cheese or 125 g smooth low fat cottage cheese

cream cheese or 250 g ricotta cheese, butter, grated lemon rind, caster sugar, eggs (59 g), self rising flour, icing sugar, lemon juice (approx )

all-purpose flour, baking powder, baking soda, salt, unsalted butter, room temperature (340 g, 3 sticks), cream cheese, room temperature 226 g, superfine sugar (* 600 g, see note ), eggs, room temperature, pure vanilla extract, lemon zest (optional)

all-purpose flour (no need to sift it), granulated sugar, ground cinnamon, baking soda, salt, eggs (extra large), mild vegetable oil (e.g., corn oil or canola oil), crushed pineapple, drained (about 1 cup), coarsely chopped nuts (pecans or walnuts, about 4-6 oz), bananas, peeled and coarsely chopped, pure vanilla extract, butter, softened (margarine can be substituted), cream cheese, softened, powdered sugar, pure vanilla extract

butter (i can tsp believe it s not , flora, any healthy dairy spread will do), brown sugar, eggs, wholemeal self-rising flour, low-fat plain yogurt (can substitute for any berry), frozen raspberries (can substitute ) or 100 g fresh raspberries (can substitute), light cream cheese, icing sugar, lemon juice (fresh or store bought )

cake flour (100g), baking powder (3ml), superfine sugar (45 g castor sugar), butter, very soft (45 g), egg yolk, milk, cream cheese (750 g, slightly more than 1 1/2 lbs), cream, fresh (125ml), white chocolate, melted (100g, 1 slab), superfine sugar (60g castor sugar), vanilla (10 ml), eggs, egg yolk, creme fraiche (or thick sour cream, 250 ml), vanilla (5ml), superfine sugar (30 ml castor sugar), lime juice (or use lemon juice, 15 ml)

i had input from several great friends who took their time to help in the search., on g, juels , tink, danadooley and magandab., cherylann from ez cooking, thanks to all for you time and help. jessica harlan a very busy person took time to research pans and sent me several emails, thank you for taking your time to help a stranger., magandab sent me a link on g for a pan at target and since i pass it often and by chance the day she sent her message on gr, i stopped and checked the pan made by calphalon., very heavy, straight sides so it would be easy to attach a candy thermometer and a glass lid with a dip lip with strainer capability., what an incredible pan for $60. why; i am able to put the butter and sugars into the pan and not worry about burning! i made toffee again last night and to really test it, set the temp 1 line about medium on the electric stove. i would stir about every 10 minutes and then do something else; well i was making a cheese cake while the toffee cooked. every time i checked, it was boiling up, stir and i could feel nothing sticking to the bottom and burning like my old copper bottom revere ware steel 3 quart pot., how great to not have to worry about the mixture burning. this is a 4 quart pot. just perfect for the amount of butter and sugar to boil and become a food that should be reserved for the gods., i placed a mat over the pot as it boiled as the cool air was affecting the rise in temperature. the notch in the side for pouring let me leave my bamboo spoon in pot, the thermometer clipped to the side. once the mix reached 285 i poured the mix into the pan and it was so cool to see how the very last bit slipped right out of the pan. this is a fantastic pot for making toffee and recommend without reservation the purchase of this pot by calphalon., double thanks to magandab for sending me to my perfect candy pan. eating my toffee makes see s toffee-ettes taste like dirt, this is the link magandab sent me, http://www.target.com/kitchen-essentials-calphalon-hard-anodized-straining/dp/b000jm34km/qid =1234998462/ref=br_1_4/192-4549105-5227516 ie=utf8&node=11082001&frombrowse=1&rh=&page=1

all-purpose flour, sugar, baking powder, baking soda, five-spice seasoning, carrots, shredded, walnuts, chopped medium, pineapple, crushed and drained, coconut, shredded, raisins, applesauce, eggs, cream cheese frosting (recipe )

shortbread cookies (about 200 g), butter, melted (90 ml), eggs, superfine sugar (125 g caster sugar), cream cheese, smooth , measured generously (500 ml), double cream (125 ml thick cream), salt, vanilla, lemon rind, grated