Time 50m Yield 10 serving(s) Number Of Ingredients 10 Steps:
Preheat the oven to 350 degrees F. Press the cottage cheese through a sieve and drain. In a large mixing bowl, combine the butter, sugar, and the egg yolks. Beat until foamy, then add the cornstarch, milk, rum, cheese, lemon rind and raisins blending well. Beat the egg whites until they form soft peaks, then gently fold them into the cheese mixture. Pour the mixture into the prepared crust and bake for 50 minutes, or until the edges are golden brown. Cool and serve at room temperature.
Time 35m Yield 8 Number Of Ingredients 13 Steps:
Combine flour, milk, eggs, sugar, and salt together in a large mixing bowl. Beat using an electric mixer, adding more milk if needed, until smooth and thinner than a cake batter. Whisk in butter. Heat oil over medium heat in a heavy skillet. Pour a large ladleful of batter into the middle of the pan; swirl around skillet to coat the bottom of the pan. Cook until underside of crepe is golden brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crepe; flip crepe and cook until the other side has turned light brown, about 1 minute more. Repeat with remaining batter. Lay crepes flat and coat with strawberries, yogurt, strawberry jam, honey, and cinnamon sugar. Roll crepes into logs and serve with whipped cream.
Yield 12 Number Of Ingredients 9 Steps:
Preheat oven to 325 degrees F (165 degrees C). Grease one 8 inch square baking dish. Cream the butter until soft and fluffy. Add the white sugar gradually, until light and fluffy. Beat in the egg yolks. Sift the cardamom, allspice and flour together. Gradually add it to the butter mixture and stir to combine well. Stir in the chopped pecans. Spoon 1/2 of the dough into the prepared pan, spreading evenly. Top with strawberry jam and cover with the remaining dough. Bake at 325 degrees F (165 degrees C) for 1 hour or until lightly browned. Cool then cut into 1 1/2 inch sized squares.
Time 1h13m Yield 1 9-inch cheesecake, 25 serving(s) Number Of Ingredients 16 Steps:
Combine tortilla chips and butter; press onto bottom of a lightly greased 9-inch springform pan. Bake at 325 degrees for 15 minutes. Cool on a wire rack. Beat cream cheese at medium speed with an electric mixer 3 minutes or until fluffy; add eggs, one at a time, beating after each addition. Stir in cheese, chiles, and ground red pepper. Pour into prepared pan, and bake at 325 degrees for 30 minutes. Cool 10 minutes on a wire rack. Place on a bed of fresh cilantro or parsley, if desired. Gently run a knife around edge of pan to release sides, and let cool completely. Spread sour cream evenly over top; cover and chill. Arrange green pepper and remaining ingredients on top as desired.
