Svetlana’s Recipes

Ingredients:

-2 eggs
-3/4 cup sugar
-1 teaspoon baking soda
-1 tablespoon liquid honey
-1/2 cup unsalted butter
-2 cups flour

Cream Filling:
-3 cups sour cream
-1/2 cup sugar
-zest of one lemon
-1 cup crushed plain sweet biscuit crumbs, for coating
-1 cup pistachios

1. Preheat oven to 375 degrees F.
2. Beat eggs well with sugar; add baking soda and liquid honey.
3. Melt the butter in a pot; add to the honey mixture.
4. Put on a low heat, add the flour while mixing and mix until the mass is without lumps (the mixture will be very thick and very hard to stir). Remove from heat and cool.
5. Dip the dough in flour, divide into 6-8 balls, roll each layer very thin, cut circles as round, and bake until golden brown; repeat with remaining dough and allow to cool before assembling.
6. Beat sour cream, sugar and lemon zest until the sugar dissolves-the mixture will still be fairly liquid.
7. Coat each layer with a generous layer of cream; assemble the cake, coat the sides with cream and sprinkle top and sides with crumbs.
8. Sprinkle with pistachios or any other nuts.
9. Allow to set at least 6 hours before eating.

Ingredients:

-1/4 cup butter, melted
-3 packages (8 oz. each) Cream Cheese, softened
-1 1/2 cups sugar, divided
-6 eggs, divided
-2 tablespoons grated lemon peel, divided
-1/2 cup fresh lemon juice
-2 tablespoons butter

1. Preheat oven to 350°F
2. Mix graham crumbs and melted butter until well blended; press firmly onto bottom of pan
3. Beat cream cheese and 3/4 cup of the sugar in large bowl with electric mixer on medium speed until well blended
4. Add 3 of the eggs, one at a time, mixing on low speed after each addition just until blended
5. Stir in 1 tablespoon of the lemon peel and pour over crust
6. Bake 45 to 50 minutes or until center is almost set
7. Run knife around rim of pan to loosen cake; cool before removing rim
8. Refrigerate at least 4 hours before serving
9. Meanwhile, beat remaining 3 eggs and remaining 3/4 cup sugar with wire whisk until well blended
10. Add remaining 1 tablespoon lemon peel, the lemon juice and 2 tablespoons butter; mix well
11. Microwave on high 2 minutes; beat until butter is completely melted and mixture is well blended
12. Microwave an additional 2 minutes or until mixture just comes to boil and is slightly thickened; stir
13. Cool completely
14. Cover and refrigerate until ready to use
15. Drizzle sauce evenly over cheesecake slices before serving

Ingredients:

-2 cups flour
-1/2 cup sugar
-2 teaspoons cinnamon
-1/2 teaspoon baking soda
-1 teaspoon salt
-3/4 cup oil
-2-1/2 tablespoons vanilla
-3 eggs, beaten
-1 cup chopped ripe mango
-1 cup raisins
-1/4 cup chopped macadamia nuts
-1/2 cup shredded coconut

1. Preheat oven to 325°F
2. Sift flour, sugar, cinnamon, baking soda and salt into a large mixing bowl
3. Mix in oil, vanilla and eggs until well blended
4. Stir in mango, raisins, macadamia nuts, and shredded coconut
5. Spread mixture in a greased 9×9-inch cake pan
6. Bake for 1 hour or until toothpick inserted in middle comes out clean
7. Cool for at least 25 to 30 minutes before serving

Ingredients:

Crust:
-1 1/2 cups flour
-1/2 cup unsweetened cocoa powder
-1/8 teaspoon salt
-6 tablespoons butter, softened
-1/2 cup confectioners’ sugar
-1 teaspoon vanilla extract

Filling:
-12 oz bittersweet chocolate, chopped
-1 (12 oz) can evaporated milk
-1 tablespoon butter
-1 teaspoon vanilla extract

1. Sift flour, cocoa powder, and salt into medium bowl; set aside
2. Beat butter and confectioners’ sugar with mixer until soft and creamy
3. Beat in flour mixture just until combined
4. Add vanilla extract and 2 tablespoons water; mix with spatula until soft dough forms
5. Wrap in plastic wrap, and chill 1 hour
6. Preheat oven to 400F
7. Use cooking spray to coat tart pan with removable bottom
8. Roll chilled dough to 1/8 inch thick circle on well-floured surface
9. Transfer to prepared tart pan, press in bottom and sides, and trim edges
10. Use excess dough to repair any cracks or holes
11. Cover crust with parchment paper, and weigh down with uncooked rice
12. Reduce oven heat to 350F and bake 7 minutes
13. Remove parchment paper and rice, and bake 5 to 7 minutes more, or until dry and pale brown; cool
14. Place chocolate in large heat-proof bowl in saucepan
15. Bring evaporated milk to a boil in saucepan
16. Remove from heat, and pour over chocolate, whisking until smooth
17. Whisk in butter and vanilla extract
18. Pour filling into crust, and cool, then refrigerate 3 hours
19. Remove tart from pan, and serve

**Yummy and delicious**

Ingredients:

-1 1/4 cups sugar
-1 cup flour
-8 tablespoons powdered cocoa
-2 teaspoons baking powder
-1/4 teaspoon salt
-1/2 cup milk
1/3 cup butter, softened
-1 1/2 teaspoons vanilla
-1/2 cup brown sugar
-1 1/4 cups hot coffee

1. Heat oven to 350 degrees F
2. In a medium bowl, combine 3/4 cup sugar, flour, 3 tablespoons cocoa, baking powder and salt
3. Blend in milk, butter and vanilla and beat until smooth
4. Pour the batter into a 9-inch square pan
5. In a small bowl, combine remaining 1/2 cup sugar, 5 tablespoons cocoa and brown sugar; sprinkle over batter
6. Pour coffee over top
7. Do not stir
8. Bake 35 to 40 minutes or until center is set
9. Let cool

Ingredients:

-1/2 cups chilled whipping cream
-3/4 cup sugar
-1 (8-ounce) container mascarpone cheese
-1 (15-ounce) can pure pumpkin
-1/4 teaspoon cinnamon
-1/4 teaspoon cloves
-1/4 teaspoon nutmeg
-2 (3-ounce each) packages halved ladyfingers
-4 tablespoons rum
-2 ounces crushed amaretti cookies

1. Beat whipping cream and sugar until peaks form
2. Add mascarpone cheese, pumpkin, and spices; beat just until filling is smooth
3. Line bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides with 1 package ladyfingers, overlapping and crowding to fit
4. Sprinkle with 2 tablespoons rum
5. Spread half of filling over ladyfingers
6. Repeat with second package ladyfingers, remaining 2 tablespoons rum, and remaining filling
7. Wrap tightly in plastic, then foil
8. Chill overnight
9. To unmold, run knife around inside edge of pan
10. Release pan sides; sprinkle with amaretti cookies

Ingredients:

-20 OREO Chocolate Sandwich Cookies, crushed (about 2 cups)
-3 tablespoons butter, melted
-4 packages (8 oz. each) Cream Cheese, softened
-1/2 cup sugar
-1 teaspoon vanilla
-1 cup Sour Cream
-4 eggs
-6 squares BAKER’S Semi-Sweet Baking Chocolate, melted, cooled

1. Preheat oven to 325°F
2. Line 13×9-inch baking pan with foil, with ends of foil extending over sides of pan
3. Mix cookie crumbs and butter; press firmly onto bottom of prepared pan; bake 10 minutes
4. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended
5. Add sour cream; mix well
6. Add eggs, one at a time, beating on low speed after each addition just until blended
7. Remove 1 cup of the batter; set aside
8. Stir melted chocolate into remaining batter in large bowl; pour over crust
9. Top with spoonfuls of the remaining 1 cup plain batter; cut through batters with knife several times for swirled effect
10. Bake 40 minutes or until center is almost set
11. Refrigerate at least 4 hours or overnight
(Use foil handles to lift cheesecake from pan before cutting to serve)

Ingredients:

-1 package (18 1/4 ounces) white cake mix
-1 package (10 ounces) frozen sweetened raspberries, thawed
-2 cups heavy whipping cream
-1 carton (8 ounces) Mascarpone cheese
-3/4 cup sugar
-2 tablespoons orange juice
-1/2 teaspoon grated orange peel
-2 cups fresh raspberries

1. Prepare and bake cake according to package directions, using two greased round baking pans
2. Cool on a wire rack for 1 hour
3. Press sweetened raspberries through a sieve; discard seeds
4. Set raspberry puree aside
5. In a small mixing bowl, beat cream until stiff peaks form
6. In a large mixing bowl, beat the Mascarpone cheese, sugar, orange juice and orange peel
7. Fold in whipped cream
8. Split each cake into two horizontal layers
9. Place bottom layer on a serving plate
10. Brush with about 1/4 cup raspberry puree
11. Spread with a bout 1 cup cream mixture; top with 1/2 cup fresh raspberries
12. Repeat layers three times
13. Refrigerate until serving

Ingredients:

Espresso Drizzle:
-1/2 cup water
-2 tablespoons sugar
-2 tablespoons instant espresso granules
-2 tablespoons Kahlua
-
Filling:
-1 (8 oz) cream cheese, softened
-1 (3.5 oz) mascarpone cheese
-1/3 cup sugar
-1/4 cup brown sugar
-2 tablespoons Kahlua

-24 ladyfingers (2 {3oz} packages)
-1 1/2 teaspoons unsweetened cocoa
-1/2 ounce bittersweet chocolate, grated

1. To prepare espresso drizzle, combine first 3 ingredients in a small saucepan over medium-high heat; bring to a boil
2. Cook one minute, stirring occasionally
3. Remove from heat; stir in 2 tablespoons Kahlua; cool completely
4. To prepare filling, combine cheeses in a large bowl, and beat with a mixer at medium speed until smooth
5. Add 1/3 cup sugar, brown sugar, and 2 tablespoons Kahlua; beat at medium speed until well blended
6. Split ladyfingers in half lengthwise
7. Arrange 24 ladyfingers halves, cut sides up, in the bottom of an 8-inch square baking dish
8. Drizzle half of espresso drizzle over ladyfinger halves
9. Spread half of filling over ladyfinger halves, and repeat procedure with remaining ladyfinger halves, espresso drizzle, and filling
10. Combine 1 1/2 teaspoons cocoa and chocolate; sprinkle evenly over top of filling
11. Cover and chill for 4 hours

**my favorite version**

Ingredients:

-3/4 cup slivered almonds, divided
-1 cup flour
-1 tablespoon grated lemon zest
-3/4 teaspoon baking soda
-1/4 teaspoon salt
-3 large eggs, separated
-1/4 cup canola oil
-3/4 cup honey

-8 oz cream cheese, softened
-1/2 cup honey

1. Preheat oven to 325 degrees F
2. Coat 2 9-inch round pans with oil, and dust with flour
3. Spread 1/2 cup almonds on baking sheet, and toast 10 minutes, or until light brown
4. Chop remaining 1/4 cup almonds to a powder in food processor
5. Combine flour, lemon zest, baking soda, salt, and ground almonds in large bowl
6. Whisk together egg yolks, oil, and honey in separate bowl
7. Fold in flour mixture
8. Beat egg whites with electric mixer until stiff peaks form
9. Fold egg whites into batter
10. Divide between prepared pans; bake 15 to 18 minutes, or until toothpick inserted in the center comes out clean
11. Cool 10 minutes, then unmold and cool on wire rack
12. Blend cream cheese and honey in food processor until creamy; chill 30 minutes
13. Place one almond cake layer on plate, rounded side down, and spread with 3/4 cup of cream cheese mixture
14. Place remaining layer on top, rounded side up, and spread remaining cream cheese mixture on top, letting it drizzle down the sides
15. Sprinkle with almonds

Ingredients:

-25 chocolate wafer cookies
-3 tablespoons unsalted butter, melted
-1 quart low-fat coffee ice cream
-1/2 cup dry-roasted peanuts, chopped
-1 1/2 cups chocolate syrup, warmed

1. Preheat oven to 350 degrees F
2. Pulse cookies to fine crumbs in food processor
3. Transfer to bowl, and stir in butter
4. Press into pie pan, packing crumbs evenly across bottom and up sides
5. Bake 8 minutes, then cool
6. Soften ice cream 30 minutes in refrigerator
7. Spread in cooled piecrust
8. Sprinkle with peanuts, cover with foil, and freeze until firm
9. Slice, and serve drizzle with chocolate sauce

Ingredients:

-18 macaroons, crushed
-1/4 cup butter, melted
-3/4 cup hot fudge ice cream topping
-26 snack-size Mounds or Almond Joy candy bars
-1 quart vanilla ice cream, softened
-1 quart strawberry ice cream, softened
-1/4 cup sliced almonds, toasted

1. In a small bowl, combine cookie crumbs and butter
2. Press onto the bottom of a greased 10-inch spingform pan
3. Freeze for 15 minutes
4. In a bowl, heat hot fudge topping on high for 15-20 seconds or until pourable; spread over crust
5. Arrange candy bars around the edge of pan
6. Freeze for 15 minutes
7. Spread vanilla ice cream over fudge topping, freeze for 30 minutes
8. Spread strawberry ice cream over vanilla layer, sprinkle with almonds
9. Cover and freeze until firm
10. Remove from the freezer 10 minutes before serving

Ingredients:

-24 Oreo Chocolate Sandwich Cookies, crushed (about 2 cups)
-1/2 stick butter, melted
-4 packages (8 oz each) Philadelphia cream cheese, softened
-1 cup sugar
-2 tablespoons flour
-1 teaspoon vanilla
-1 package (8 squares) Baker’s Semi-Sweet Baking Chocolate, melted, slightly cooled
-4 eggs

1. Preheat oven to 325 degrees F
2. Mix crumbs and butter; press firmly onto bottom of a baking pan; bake 10 minutes
3. Beat cream cheese, sugar, flour and vanilla in large bowl with electric mixer on medium speed until well blended
4. Add melted chocolate; mix well
5. Add eggs, 1 at a time, mixing on low speed after each addition just until blended
6. Pour over crust
7. Bake 45-50 minutes or until center is almost set
8. Refrigerate at least 4 hours or overnight
9. Cut into 32 squares to serve

Ingredients:

Crust:
-1 cup graham cracker crumbs
-2 tablespoons sugar
-2 tablespoons butter, room temperature

Cheesecake:
-3 (8 oz each)packages cream cheese
-3 eggs
-2 cups sugar
-1 tablespoon vanilla extract

1. Preheat oven to 275 degrees F
2. Make the Crust: Stir all ingredients with fork and press into 8-inch springform pan that has been sprayed with nonstick cooking spray
3. Make the filling: Allow the cream cheese and eggs to sit out for about 1 hour before mixing
4. Mix the cream cheese and sugar in a mixer on low speed
5. Add the eggs 1 at a time; then add the vanilla
6. Pour the mixture into the prepared pan and bake at 275 degrees F for 90 minutes 7. Turn the oven off but do not open the oven door for 3 hours
8. Refrigerate for 8 hours before removing from the pan

Ingredients:

-3/4 cup sugar, divided
-1/2 cup (1 stick) butter, softened
-1 1/2 teaspoons vanilla, divided
-1 cup flour
-4 packages (8 oz. each) Cream Cheese, softened
-2 packages (6 squares each) BAKER’S Premium White Baking Chocolate, melted
-4 eggs
-2 cups raspberries

1. Preheat oven to 300°F
2. Beat 1/4 cup of the sugar, the butter and 1/2 teaspoon of the vanilla in small bowl with electric mixer on medium speed until light and fluffy
3. Gradually add flour, mixing on low speed until well blended after each addition
4. Press firmly onto bottom of springform pan; prick with fork
5. Bake 25 minutes or until edge is lightly browned
6. Beat cream cheese, remaining 1/2 cup sugar and remaining 1 teaspoon vanilla in large bowl with electric mixer on medium speed until well blended
7. Add melted chocolate; mix well
8. Add eggs, one at a time, beating on low speed after each addition just until blended
9. Pour over crust
10. Bake 55 minutes to 1 hour or until center is almost set
11. Run knife around rim of pan to loosen cake; cool before removing rim of pan
12. Refrigerate overnight
12. Top with the raspberries just before serving

Ingredients:

-4 eggs, separated
-3/4 cup sugar
-1 tablespoon vanilla
-3/4 cup cake flour, sifted
-3/4 teaspoon baking powder
-1/4 teaspoon salt

Garnish:
-1 cup raspberry jam, stirred well
-1 cup chopped chocolate

1. Preheat oven to 400 degrees F
2. In a small bowl beat egg whites until stiff but not dry and set aside
3. In another bowl, beat the egg yolks until light
4. Gradually add the sugar and vanilla, and mix well
5. Sift together the flour, baking powder, and salt
6. Add the sifted flour mixture to the egg yolk mixture
7. Fold in the egg whites into the egg mixture and pour the batter into a 15 by 10 by 1-inch jelly roll pan lined with waxed paper
8. Bake for 8 to 10 minutes or until the cake is golden
9. Gently peel wax paper off cake
10. Once cake has cooled, gently unroll and spread cake with jam and chocolate and re-roll
11. Refrigerate for few hours
12. Cut into thin slices and enjoy

Ingredients:

Cake:
-2 1/2 cups flour
-1 teaspoon baking soda
-1/2 teaspoon salt
-1 teaspoon baking powder
-8 ounces unsalted butter, softened
-2 cups sugar
-4 large eggs
-1 cup buttermilk
-2 teaspoons vanilla extract
-1/2 cup poppy seeds

Crème fraîche berry filling:
-1 cup blueberries or blackberries
-1/4 cup plus 2 tablespoons sugar
-2 cups creme fraiche (you can make it at home, recipes follows)
-2/3 cup heavy whipping cream
-1 pint raspberries

1. Preheat oven to 350 degrees F
2. Grease the bottom and sides of two 9-inch cake pans
3. Line the bottoms with parchment paper
4. In a medium bowl, sift together the flour, baking soda, salt and baking powder
5. Beat the butter with the sugar until light, about 1 minute
6. On medium speed, add the eggs, one at a time, beating for 30 seconds after each addition
7. Stir together the buttermilk and the vanilla
8. On low speed, add half of the buttermilk mixture
9. Mix until incorporated and then scrape down the sides of the bowl
10. Add half of the dry ingredients
11. Mix until combined and scrape down the sides of the bowl
12. Add the remaining buttermilk and the dry ingredients in the same order
13. Stir in the poppyseeds
14. Divide the batter between the two pans
15. Evenly spread it in the pans
16. Bake the cakes until a skewer inserted in the middle comes out clean, about 25-30 minutes
17. Cool the cakes in the pans for 10 minutes
18. Remove the pans and let the cakes cool completely
19. Carefully peel off the parchment paper
20. Using a serrated knife, cut each cake in half horizontally, making a total of 4 layers
21. Cook the blueberries and 1/4 cup of sugar in a small saucepan over medium-low heat, stirring often, until the sugar has dissolved, about 5-7 minutets
22. Let cool to room temperature
23. Whip together the creme fraiche, cream and remaining 2 tablespoons sugar until stiff enough to hold its shape but smooth
24. Place a cake layer on a serving plate
25. Spread one quarter of the creme fraiche filling on top of the cake
26. Top with one quarter of the blueberry sauce and then one quarter of the raspberries
27. Place a second cake layer on top and spread creme fraiche, blueberry sauce, and raspberries on top
28. Repeat with the third and fourth layers, ending with berries on top of the cake
29. Refrigerate the cake, if not serving right away

Crème Fraîche
-2 cups heavy whipping cream
-2 tablespoons buttermilk
In a plastic container, stir together the cream and the buttermilk. Cover with an airtight lid and store at room temperature for 24 hours. Stir and cover. Let sit for another 24 hours. If the creme fraiche is thick, refrigerate it. If it is still thin, let sit for another 24 hours. Using an electric mixer, whisk until stiff.

Ingredients:

-1 (1 lb) box Betty Crocker Pound Cake Mix
-3/4 cup Kerns Peach Nectar
-2 teaspoons almond extract
-2 eggs
-1 1/2 cups peeled, diced fresh peaches
-1 cup fresh blueberries

1. Preheat oven to 350 degrees F and spray an angel food cake pan with nonstick cooking spray
2. Beat cake mix, peach nectar, extract and eggs in a medium bowl with an electric mixer on low speed for 30 seconds, then on medium speed for 3 minutes
3. Fold in peaches and blueberries; pour into prepared pan
4. Bake for 45 to 50 minutes or until a bamboo skewer inserted in center comes out clean
5. Cool 10 minutes, then remove from pan and cool completely on a wire rack
6. Cut into thick slices when cool and serve

Ingredients:

-1 (8 oz) container mascarpone cheese
-1 (6 oz) container peach yogurt
-6 tablespoons sugar, divide
-1/2 cup heavy cream
-1/4 cup peach brandy
-1/4 cup Kerns Peach Nectar
-1 1/2 tablespoons rum
-1 1/2 (3 oz) packages Ladyfingers
-1 large ripe peach, peeled and pitted
-1/2 cup toasted sliced almonds

1. In a medium bowl, beat mascarpone cheese, yogurt and 4 tablespoons sugar until smooth
2. In a separate chilled bowl, beat cream until soft peaks form
3. Add remaining 2 tablespoons sugar and beat until stiff peaks form
4. Carefully fold whipped cream into cheese mixture; set aside
5. Combine brandy, nectar and rum in a small dish
6. Quickly dip each side of the ladyfingers into the mixture
7. Place half of the ladyfingers in the bottom of an 8-inch baking dish so they fit tightly
8. Spread half of the cream mixture onto ladyfingers, then top with peach slices
9. Repeat ladyfinger and cream layers
10. Cover tightly and refrigerate for at least 6 hours or up to 24 hours
11. Sprinkle with almonds before cutting into squares and serving

Ingredients:

-1 large zucchini, finely grated (about 2 cups)
-1 (18.25-ounce) package Super Moist chocolate fudge cake mix
-2 teaspoons ground cinnamon
-1 large egg
-2 large egg whites
-3/4 cup plain nonfat yogurt
-3/4 cup applesauce
-confectioner’s sugar, for garnish
-cocoa powder, for garnish

1. Preheat oven to 350 degrees F
2. Lightly coat with cooking spray the bottom only of a 9 by 13 inch glass cake pan
3. Set grated zucchini in a strainer over a bowl and lightly press with a spatula to release water 4. In a large mixing bowl, combine the cake mix, cinnamon, eggs, egg whites, nonfat yogurt, and applesauce
5. Beat on low speed with an electric mixer for 2 minutes, scraping the sides of the bowl often
6. Fold in drained grated zucchini
7. Pour into prepared cake pan
8. Bake for 45 to 50 minutes or until toothpick inserted into the center of the cake comes out clean
9. When cool, invert cake onto a large plate, and cut cake into 12 large squares with a sharp knife
10. Cut each cake square in half diagonally to make 2 triangles
11. Set 2 cake triangles on each plate, sprinkle generously with confectioners’ sugar and cocoa powder

Ingredients:

-3 tablespoons butter, softened
-3/4 cup sugar, divided
-1/4 cup plus 2 tablespoons egg substitute, divided
-1 teaspoon grated lemon peel
-1 teaspoon vanilla extract
-1 1/4 cups flour
-1 1/4 teaspoons baking powder
-1/4 teaspoon baking soda
-1/4 teaspoon salt
-1/2 cup buttermilk
-1 cup fresh raspberries
-2 ounces cream cheese
-1 teaspoon confectioners’ sugar

1. In a large mixing bowl, beat butter and 1/2 cup sugar until crumbly, about 2 minutes
2. Beat in 1/4 cup egg substitute, lemon peel and vanilla
3. Combine the flour, baking powder, baking soda and salt; add to butter mixture alternately with buttermilk
4. Pour into a springform pan coated with nonstick cooking spray; sprinkle with berries
5. In a small mixing bowl, beat cream cheese and remaining sugar until fluffy
6. Beat in remaining egg substitute
7. Pour over berries
8. Place pan on a baking sheet
9. Bake at 375 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean
10. Cool on a wire rack for 10 minutes
11. Carefully run a knife around edge of pan to loosen; remove sides of pan
12. Sprinkle with confectioners’ sugar
13. Serve warm

Ingredients:

-2 cups raspberry sorbet, softened
-1 cup cold milk
-1 package (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
-1 tub (8 oz.) Cool Whip Whipped Topping, thawed
-1 cup fresh raspberries

1. Line 9×5-inch loaf pan with foil
2. Spoon sorbet into prepared pan; press firmly onto bottom of pan to form even layer
3. Freeze 10 minutes
4. Pour milk into large bowl
5. Add dry pudding mix
6. Beat with wire whisk 2 minutes or until well blended
7. Gently stir in whipped topping; spread over sorbet layer in pan
8. Freeze at least 3 hours or overnight
9. When ready to serve, invert pan onto serving plate; remove and discard foil
10. Top dessert with raspberries
11. Let stand 10 to 15 minutes to soften slightly before cutting into slices

Ingredients:

-12 Chips Ahoy! Real Chocolate Chip Cookies
-1 package (8 oz.) Cream Cheese, softened
-1/2 cup sugar
-1 can (12 oz.) frozen berry juice concentrate, thawed
-1 cup crushed strawberries
-1 tub (8 oz.) Cool Whip Whipped Topping, thawed
-2 cups strawberries, halved

1. Arrange cookies in single layer on bottom of 9-inch springform pan; set aside
2. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended
3. Gradually add juice concentrate, beating well after each addition
4. Stir in crushed strawberries
5. Add whipped topping; stir with wire whisk until well blended
6. Pour over cookies in pan
7. Freeze 6 hours or until firm
8. Remove from freezer; let stand in refrigerator 15 minutes to soften slightly
9. Top with the halved strawberries just before serving

Ingredients:

-3/4 cup cold milk
-1 package (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
-1 1/2 cups thawed Cool Whip Whipped Topping, divided
-1 package (10.75 oz.) frozen pound cake
-1/4 cup orange juice
-2 cups mixed raspberries and sliced strawberries
-1/4 cup blackberries

1. Add milk to dry pudding mix in medium bowl
2. Beat with wire whisk 2 minutes or until well blended
3. Stir in 1 cup of the whipped topping
4. Cit cake horizontally into three layers; brush with juice
5. Place bottom layer on serving plate; top with 3/4 cup of the mixed berries, half of the pudding mixture and middle cake layer
6. Repeat layers of mixed berries and pudding mixture; cover with top cake layer
7. Top with 1/2 cup whipped topping and all remaining berries; cover loosely with foil
8. Refrigerate at least 4 hours or overnight
9. Store any leftovers in refrigerator

Ingredients:

-1 1/4 cups milk, divided
-1/4 cup Sour Cream
-3 tablespoons sugar
-2 1/4 cups all-purpose baking mix for biscuits
-1 package (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
-1 tub (8 oz.) Cool Whip Whipped Topping, thawed, divided
-4 cups sliced fresh strawberries
-1/3 cup sugar

1. Preheat oven to 425°F
2. Beat 1/2 cup of the milk, the sour cream and 3 tablespoons sugar in large bowl with wire whisk until well blended
3. Stir in baking mix until just moistened
4. Spread evenly into greased 9-inch round cake pan
5. Bake 12 to 15 minutes or until top is golden brown
6. Remove from pan to wire rack; cool completely
7. Add remaining 3/4 cup milk to dry pudding mix in medium bowl
8. Beat with wire whisk 2 minutes or until well blended
9. Gently stir in half of the whipped topping
10. Toss strawberries with 1/3 cup sugar; set aside
11. Cut cake horizontally in half to make two layers
12. Place bottom cake layer on serving plate; top with half of the strawberry mixture
13. Spread with pudding mixture; cover with top cake layer
14. Spread with remaining whipped topping; top with remaining strawberry mixture
15. Serve immediately

Ingredients:

-1 1/2 cups all-purpose flour
-2 teaspoons baking powder
-1/2 teaspoon kosher salt
-1 cup plain yogurt
-1 1/3 cups sugar, divided
-3 extra-large eggs
-2 teaspoons grated lemon zest (2 lemons)
-1/2 teaspoon pure vanilla extract
-1/2 cup vegetable oil
-1/3 cup freshly squeezed lemon juice

For the glaze:
-1 cup confectioners’ sugar
-2 tablespoons freshly squeezed lemon juice

1. Preheat the oven to 350 degrees F
2. Grease a loaf pan
3. Line the bottom with parchment paper
4. Grease and flour the pan
5. Sift together the flour, baking powder, and salt into 1 bowl
6. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla
7. Slowly whisk the dry ingredients into the wet ingredients
8. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated
9. Pour the batter into the prepared pan and bake for about 50 minutes
10. Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear; set aside
11. When the cake is done, allow it to cool in the pan for 10 minutes
12. Carefully place on a baking rack over a sheet pan
13. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in
14. For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake

Ingredients:

-1 1/2 cups Honey Maid Graham Cracker Crumbs
-1/4 cup (1/2 stick) butter, melted
-2 tablespoons sugar
-4 packages (8 oz. each) Cream Cheese, softened
-1/2 cup sugar
-1 package (12 oz.) frozen mixed berries (strawberries, raspberries, blueberries and blackberries), thawed, drained
-1 tub (8 oz.) Cool Whip Whipped Topping, thawed, divided

1. Line 13×9-inch baking pan with foil, with ends of foil extending over sides of pan
2. Mix graham crumbs, butter and 2 tablespoons sugar; press firmly onto bottom of prepared pan
3. Refrigerate while preparing filling
4. Beat cream cheese and 1/2 cup sugar in large bowl with electric mixer on medium speed until well blended
5. Smash drained berries with fork; stir into cheese mixture.
6. Gently stir in 2 cups of the whipped topping
7. Spoon over crust; cover
8. Refrigerate 4 hours or until firm
9. Use foil handles to remove cheesecake from pan before cutting into pieces to serve
10. Top with the remaining whipped topping

Ingredients:

-4 squares Baker’s Semi-Sweet Baking Chocolate
-1/2 cup (1 stick) unsalted butter
-1 cup powdered sugar
-2 eggs
-2 egg yolks
-6 tablespoons flour
-1/2 cup thawed Cool Whip whipped topping

1. Preheat oven to 425 degrees F
2. Butter four custard cups or souffle dishes
3. Place on baking sheet
4. Microwave chocolate and butter in large bowl until butter is melted, about 1 minute
5. Stir with wire whisk until chocolate is completely melted
6. Stir in sugar until well blended
7. Blend in eggs and egg yolks with wire whisk
8. Stir in flour
9. Divide batter between prepared custard cups
10. Bake 13 to 15 minutes or until sides are firm but centers are soft
11. Let stands 1 minute
12. Carefully run small knife around cakes to loosen
13. Invert cakes onto dessert dishes
14. Serve immediately, topped with whipped topping

Ingredients:

-2 cups brown sugar
-1 cup olive oil
-1/2 cup milk
-4 eggs
-3 1/2 cups flour
-1 1/2 teaspoons baking powder
-1 teaspoon ground nutmeg
-1 teaspoon ground ginger
-1 teaspoon ground cloves
-3/4 teaspoon baking soda
-1/2 teaspoon salt
-1 (10 oz) package grated carrots
-1 cup chopped walnuts
-1 tablespoon lemon peel (from about 3 lemons)
-Lemon Frosting (recipe follows)

1. Preheat oven to 350 degrees F and spray two cake pans with nonstick cooking spray
2. In a large bowl, beat sugar, oil, milk and eggs with an electric mixer on medium speed for about one minute
3. Stir in dry ingredients, mixing until moistened
4. Stir in carrots, walnuts and lemon peel
5. Spread equal amounts of batter into prepared pans
6. Bake for 30 to 40 minutes
7. Allow to cool completely before removing from pans
8. Spread frosting between layers and on top of cake

Lemon Frosting:
Beat together 8 oz softened cream cheese, 1/4 cup softened butter and 1/4 cup lemon curd in a medium bowl until light and fluffy. Gradually beat in 1 1/2 cups powdered sugar until smooth; stir in 1 1/2 teaspoons grated lemon peel

Ingredients:

-1 (12 oz) angel food cake
-1 cup cream, whipped
-2 packages frozen raspberries
-2 packages raspberry gelatin
-1 1/2 cups hot water
-1 cup cold water

1. Dissolve gelatin in hot water and let stand until slightly set
2. Add whipped cream; add berries
3. Break cake into pieces the size of walnuts
4. Place pieces in pan and pour berry mixture over cake
5. Refrigerate overnight

Ingredients:

-1 (10 inch) Angel Food cake
-10 oz. package strawberries, partially thawed
-2 cups whipping cream
-1/4 cup sugar
-1 teaspoon vanilla

1. With knife, make slits at 1 inch intervals around top of cake between center and rim, cutting through cake from top to bottom
2. Insert strawberries into slits
3. Spoon juice over berries
4. Whip cream with vanilla and sugar
5. Frost entire cake
6. Refrigerate 2-3 hours

Ingredients:

Тесто:
-1 стакан сахара
-3 яйца
-5 ст. ложек масла растопить
-1 чайная ложка соды с уксусом
-щепотка соли
-3 1/2 стакана муки

Крем:
-Банку сгущенки варить 1 1/2 часа ПОСЛЕ закипания воды. Полностью остудить
-200 г масла
-3 столовых ложки мёда

Тесто:
Замесить крутое тесто. Разделить на 4 кусочка. Положить тесто в морозильник на ночь. Pротивень смазать маслом. Натереть тесто тонким слоем прямо на протвень, по одному кусочку на противень, страясь чтобы не было сплошного “коржа”, а отдельные кусочки. Выпекать при температуре 350F, до золотистого цвета, минут 8-10. Пока тесто еще тёплое, переложить в большую миску и поломать на маленькие кусочки.

Крем:
Всё ингредиенты для крема взбить миксером до однордной массы. Хорошенечко перемешать крем с кусочками теста. Выложить получившуюся массу на терелку/блюдо и руками сформировать горочку. Горочку стоит плотно утрамбовать, легче всего делать это смочив руки водой. Муравейнику нужно дать пропитаться хотя бы один день.

Ingredients:

-2 eggs
-1/2 cup white sugar
-1/2 teaspoon baking powder
-3 bananas, peeled
-1/2 cup sliced almonds
-250 grams raw whole almonds, toasted
-juice of 1/2 lemon
-2 teaspoons vanilla extract
-icing sugar, to serve

1. Preheat oven to 300 degrees F
2. Grease an 8-inch fluted flan tin with removable base
3. Take a good sized square of baking paper and moisten
4. Line base and sides of tin with paper
5. Put the whole almonds in a food processor until finely ground
6. Beat eggs and sugar for 10 minutes or until pale and fluffy
7. Stir ground almonds and baking powder
8. Puree the bananas with lemon juice then stir through almond mixture with the vanilla
9. Pour into the tin and sprinkle over sliced almonds to cover the top
10. Bake for 40 to 50 minutes or until golden brown
11. Allow to cool in the tin
12. When ready to serve, dust with icing sugar

Ingredients:

-1 3/4 cups all-purpose flour
-1 3/4 cups brown sugar
-3/4 cup unsweetened cocoa
-1 1/2 teaspoons baking powder
-1 1/2 teaspoons baking soda
-1/4 teaspoon salt
-1 1/4 cups buttermilk
-1 teaspoon vanilla extract
-2 eggs
-4 tablespoons vegetable oil
-1 cup boiling water
-Confectioners’ sugar

1. Preheat oven to 350 degrees F
2. Combine dry ingredients in large bowl and slowly whisk in wet ingredients
3. Pour into greased 9 by 12-inch baking pan and bake for 25 minutes
4. Cool for few minutes
5. Dust with confectioners’ sugar and serve

Ingredients:

-1 1/2 cups Honey Maid Graham Cracker Crumbs
-1/4 cup (1/2 stick) butter, melted
-1 1/4 cups sugar, divided
-4 packages (8 oz. each) Philadelphia Cream Cheese, softened
-2 teaspoons vanilla, divided
-1 container (16 oz.) Sour Cream, divided
-4 eggs
-2 cups strawberries, sliced

1. Preheat oven to 325°F
2. Line a baking pan with foil, with ends of foil extending over sides of pan
3. Mix crumbs, butter and 2 tablespoons of the sugar; press firmly onto bottom of prepared pan
4. Beat cream cheese, 1 cup of the remaining sugar and 1 teaspoon of the vanilla in large bowl with electric mixer on medium speed until well blended
5. Add 1 cup of the sour cream; mix well
6. Add eggs, one at a time, beating on low speed after each addition just until blended
7. Pour over crust
8. Bake 40 minutes or until center is almost set
9. Mix remaining sour cream, 2 tablespoons sugar and 1 teaspoon vanilla until well blended; carefully spread over cheesecake
10. Bake an additional 10 minutes
11. Refrigerate 4 hours or overnight
12. Lift cheesecake from pan, using foil handles
13. Top with strawberries just before serving

Ingredients:

-3 squares BAKER’S Semi-Sweet Baking Chocolate, divided
-2 packages (8 oz. each) Cream Cheese, softened
-1/3 cup sugar
-1/4 cup milk
-2 cups thawed Cool Whip Whipped Topping
-3/4 cup Miniature Marshmallows
-1/3 cup chopped Peanuts
-1 Oreo Pie Crust (6 oz.)

1. Microwave 1 of the chocolate squares in small microwaveable bowl on HIGH 1 min; stir until chocolate is completely melted; set aside
2. Beat cream cheese, sugar and milk in large bowl with electric mixer on medium speed until well blended
3. Add melted chocolate; mix well
4. Gently stir in whipped topping, marshmallows and peanuts
5. Coarsely chop remaining 2 chocolate squares; stir into cream cheese mixture
6. Spoon into crust
7. Refrigerate 4 hours or until set

Ingredients:

-1 1/2 cups Honey Maid Graham Cracker Crumbs
-1/3 cup butter, melted
-3 packages (8 oz. each) Cream Cheese, softened
-3/4 cup sugar
-1 teaspoon vanilla
-3 eggs
-1/2 cup mashed ripe bananas
-1 cup halved strawberries
-1 banana, tossed with 1 teaspoon of lemon juice
-1 can (8 oz.) pineapple chunks, drained

1. Preheat oven to 350°F
2. Mix graham crumbs and butter; press firmly onto bottom of baking pan
3. Mix cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended
4. Add eggs, one at a time, mixing on low speed after each addition just until blended
5. Stir in mashed bananas
6. Pour over crust
7. Bake for 30 minutes or until center is almost set
8. Refrigerate at least 3 hours or overnight
9. Serve topped with the strawberries, sliced bananas and pineapple

Ingredients:

-Nonstick cooking spray
-1 (12-ounce) loaf pound cake
-1/4 cup brandy
-6 ounces bittersweet chocolate, chopped
-2 cups chilled whipping cream
-1/2 teaspoon pure almond extract
-1/4 cup powdered sugar
-1/2 cup sliced almonds, toasted
-Unsweetened cocoa powder

1. Spray a 1 1/2-quart bowl with nonstick cooking spray
2. Line the bowl with plastic wrap
3. Cut the pound cake crosswise into 1/3-inch-thick slices
4. Cut each slice diagonally in half, forming 2 triangles
5. Line the bottom and sides of the prepared bowl with the cake triangles
6. Brush some of the brandy over the cake triangles lining the bowl
7. Reserve the extra triangles
8. Stir the chocolate in a large metal bowl set over a saucepan of simmering water until the chocolate melts
9. Allow the chocolate to cool slightly
10. Using an electric mixer, beat 1 cup of cream in another large bowl until it is thick and fluffy
11. Fold 1/4 of the whipped cream into the chocolate
12. Fold half of the remaining whipped cream into the chocolate mixture
13. Fold in the remaining whipped cream
14. Spread the chocolate cream over the cake, covering completely and creating a well in the center
15. Cover and refrigerate
16. In another clean large bowl, add the remaining 1 cup of cream and almond extract
17. Using an electric mixer with clean beaters, beat on medium speed and gradually add the powdered sugar; beat until firm peaks form
18. Fold in the nuts
19. Spoon the cream mixture into the center of the well of the filling
20. Brush the remaining cake slices with brandy and arrange them, brandy side down, over the cake, covering the filling completely and trimming to fit, if necessary
21. Cover the cake with plastic wrap and refrigerate at least 3 hours and up to 1 day
22. Invert the cake onto a platter
23. Remove the bowl and the plastic wrap
24. Sift the cocoa powder over and serve

Ingredients:

Crust
-1 cup flour
-3/4 cup finely chopped, toasted walnuts
-1/3 cup cold organic butter
-1/3 cup organic sugar
-1 organic egg yolk
-2 to 3 tablespoons ice water

Filling
-1 cup Organic Whipping Cream
-2 tablespoons organic sugar
-1/2 teaspoon organic almond extract
-2 cups fresh raspberries
-1/2 cup fresh blueberries
-1/3 cup Organic Blackberry Fruit Spread

1. Preheat oven to 400 degrees F
2. Line a baking sheet with parchment paper
3. To prepare crust, mix together flour, walnuts, butter and sugar with pastry blender
4. In a small bowl, stir together egg yolk and water with a fork; stir into flour mixture until blended
5. Press into 8 (4-inch) circles on prepared baking sheet, forming a small rim around the edges
6. Bake for 10 to 12 minutes or until lightly browned; remove from oven and let cool
7. To prepare filling, beat cream, sugar and extract with an electric mixer until stiff peaks form
8. Carefully fold together berries and fruit spread; spoon onto prepared crusts
9. Top each with a dollop of whipping cream

Ingredients:

-1 prepared angel food cake (8 inches)
-1/2 cup sour cream
-1/4 cup sugar
-1/4 cup pureed fresh strawberries
-3/4 cup sliced ripe bananas
-1/2 cup sliced fresh strawberries
-1 cup heavy whipping cream, whipped
-halved fresh strawberries

1. Split cake horizontally into three layers; place bottom layer on a serving plate
2. In a large bowl, combine the sour cream, sugar and pureed strawberries; fold in bananas and sliced strawberries
3. Fold in whipped cream
4. Spread a third of the filling between each layer; spread remaining filling over top
5. Cover and refrigerate until serving
6. Garnish with the halved strawberries

Ingredients:

Cake
-3/4 cup butter, softened
-1 1/2 cups sugar
-1 egg
-1 teaspoon vanilla extract
-1 cup buttermilk
-3/4 cup sour cream
-2 cups flour
-2/3 cup baking cocoa
-1 teaspoon baking soda
-1/4 teaspoon salt

Filling
-4 squares (1 ounce each) semisweet chocolate
-1 cup heavy whipping cream
-1/2 teaspoon vanilla extract

Glaze
-8 squares (1 ounce each) semisweet chocolate
-1/4 cup butter, cubed
-3/4 cup heavy whipping cream

1. In a large mixing bowl, cream butter and sugar until light and fluffy
2. Add egg and vanilla; beat for 2 minutes
3. Combine buttermilk and sour cream
4. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk mixture, beating well after each addition
5. Pour into two greased and waxed paper-lined round baking pans
6. Bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean
7. Cool for 10 minutes; remove from pans to wire rack to cool completely
8. In a heavy saucepan, melt chocolate with cream over low heat
9. Remove from the heat; stir in vanilla
10. Transfer to a small mixing bowl; chill until slightly thickened, stirring occasionally
11. Beat on medium speed until light and fluffy
12. Chill until mixture achieves spreading consistency
13. For glaze, in a heavy saucepan, melt chocolate and butter
14. Gradually add cream; heat until just warmed
15. Chill until lightly thickened
16. Place one cake layer on a serving plate; spread with filling
17. Top with remaining cake layer
18. Slowly pour glaze over top of cake
19. Refrigerate until serving

Ingredients:

-2 mangoes, peeled and cut into chunks (3 cups)
-2 tablespoons fresh lime juice
-1 tablespoon sugar
-2 teaspoons orange liqueur
-1 angel food cake (about 13 ounces)
-1/4 cup fresh mint leaves

1. In a blender or food processor, puree 1 of the mangoes with the lime juice, sugar and orange liqueur until smooth
2. Dice the remaining mango
3. Slice the cake, pour 1 tablespoon of the mango sauce over each slice, and toss some diced mango on top
4. Garnish with mint leaves and serve

Ingredients:

-1 cup ricotta cheese
-2 tablespoons confectioners’ sugar
-grated peel of 1 lemon
-4 cups vanilla ice cream, slightly softened
-1 (9-inch) prepared graham cracker crust
-1-1/2 cup blueberry or cherry pie filling

1. Combine ricotta, confectioners’ sugar and lemon peel; mixing well
2. Gently mix in ice cream
3. Spoon into prepared pie crust
4. Freeze at least one hour
5. Top with pie filling just before serving

Ingredients:

-1 cup seedless raspberry jam
-6 tablespoons orange liqueur
-1 pound mascarpone cheese, at room temperature
-1 cup whipping cream
-1/4 cup sugar
-1 teaspoon pure vanilla extract
-28 soft ladyfingers
-3 3/4 cups fresh raspberries
-Confectioners’ sugar, for serving

1. Stir the jam and 4 tablespoons of the orange liqueur in a small bowl to blend
2. Combine the mascarpone and remaining 2 tablespoons of orange liqueur in a large bowl to blend
3. Using an electric mixer, beat the cream, sugar, and vanilla in another large bowl until soft peaks form
4. Using a large rubber spatula, stir 1/4 of the whipped cream into the mascarpone mixture to lighten
5. Fold the remaining whipped cream into the mascarpone mixture
6. Line the bottom of a 13 by 9 by 2-inch glass baking dish with half of the ladyfingers
7. Spread half of the jam mixture over the ladyfingers
8. Spread half of the mascarpone mixture over the jam mixture, then cover with half of the fresh raspberries
9. Repeat layering with the remaining ladyfingers, jam mixture, mascarpone mixture and raspberries
10. Cover and refrigerate at least 3 hours or overnight
11. Dust with the confectioners’ sugar and serve

Ingredients:

-1 package (18 1/4 ounces) red velvet cake mix
-1 carton (6 ounces) raspberry yogurt
-1/3 cup confectioners’ sugar
-1 container (12 ounces) frozen whipped topping, thawed
-1 cup raspberry pie filling

1. Prepare cake batter according to package directions
2. Pour into two greased and floured 9-inch heart-shaped baking pans
3. Bake at 350 degrees F for 35 minutes or until toothpick inserted near center comes out clean
4. Cool for 10 minutes before removing from pans to wire racks to cool completely
5. In a large bowl, combine yogurt and confectioners’ sugar; fold in whipped topping
6. Split each cake into two horizontal layers
7. Place one bottom layer on a serving plate and top with a fourth of the yogurt mixture
8. Repeat layers three times
9. Spread pie filling over the top to within 1 inch of edges
10. Cover and refrigerate until serving

Ingredients:

-1/4 cup milk
-1 teaspoon unflavored powdered gelatin
-2/3 cup half-and-half
-2 tablespoons sugar
-2 1/2 teaspoons finely chopped semisweet chocolate
-1/4 teaspoon vanilla extract
-pinch salt

1. Place milk in a small saucepan; sprinkle with gelatin and let stand for 5 minutes
2. Stir over medium heat 2 to 3 minutes just until gelatin dissolved - do not let milk boil
3. Add half-and-half, sugar, chocolate, vanilla and salt, and whisk constantly over medium-high heat 4 to 5 minutes or until sugar dissolves and chocolate has melted
4. Remove from heat and cool slightly
5. Pour into an 8-ounce ramekin and chill overnight
6. To serve, dip ramekin into bowl of hot water for about 30 seconds, then invert onto serving plate, shaking ramekin gently if necessary to remove

Ingredients:

-1 package (19.5 oz) brownie mix
-1 container (16 oz) sour cream
-1 package (8 oz) cream cheese
-1 tablespoon powdered sugar
-1 teaspoon vanilla
-Baker’s chocolate for frosting (optional)

1. Preheat oven to 350 degrees F
2. Prepare brownie batter as directed on package; stir in 1/2 cup sour cream
3. Spoon into greased and floured round cake pan
4. Bake 45 minutes; cool 10 minutes
5. Remove from pan to wire rack and cool completely
6. Mix remaining sour cream, cream cheese, sugar and vanilla
7. Cut cakes horizontally in half
8. Place bottom half on plate and spread half of the sour cream mixture
9. Cover the top layer with remaining sour cream mixture or melt chocolate and pour over the top
10. Refrigerate for 2 hours before serving

Ingredients:

Base of Torte
-2 cups raisins
-2 cups walnuts

Frosting
-1 cup dates, pitted and soaked
-1/2 lemon, juiced

1. In a food processor, combine raisins and walnuts and blend until well blended and moist
2. Remove from processor and mold onto a plate in a round circle about 1 1/2 inches thick

For Frosting:
1. In a food processor, combine dates and lemon juice until smooth and creamy
2. Spread the frosting on top of the torte
3. Refrigerate before serving

Ingredients:

-1 package (8-ounces) cream cheese, at room temperature
-1/3 cup sugar
-1/4 cup Kahlua coffee liqueur
-1/2 teaspoon vanilla extract
-1 cup heavy cream
-24 crisp ladyfinger cookies (7-ounces package)
-1 cup strong brewed coffee
-2 tablespoons unsweetened cocoa powder
-2 teaspoons confectioners’ sugar

1. Beat cream cheese, sugar, coffee liqueur and vanilla in medium bowl for 3 to 4 minutes or until light and creamy
2. Whip cream to firm peaks
3. Fold whipped cream into cream cheese mixture
4. Arrange half of ladyfingers in dish just large enough to hold them in one layer
5. Drizzle with half the coffee
6. Top with half the cream cheese mixture, spreading smooth
7. Sprinkle with half the cocoa
8. Arrange the remaining ladyfingers over cocoa
9. Top with remaining cream cheese mixture, smoothing the top
10. Sprinkle with remaining cocoa
11. Cover and refrigerate at least 4 hours or overnight
12. Dust with confectioners’ sugar