Masked Liver Mold Recipe

                                                           Masked Liver Mold Recipe

Masked Liver Mold Recipe ingredients

1 1\2 pounds liver sausage
1 package (3 ounces) cream cheese
1 teaspoon Worcestershire
Dash Onion Salt
4 envelops unflavored gelatin
3\4 cop cold water
2 cans 12 1\2 ounces each consomme madrilene
Red food coloring


Masked Liver Mold Recipe Cooking Tips

Mix liver sausage, cream cheese . Worcestershire and onion salt . Shape into patty about 4 1\2 inches wide .

Roca Cheesecake Recipes

                                                            Roca Cheesecake Recipes

Roca Cheesecake Recipes Ingredients
  

3/4 cup graham cracker crumbs
1/2 cup chopped or ground Almond Roca Buttercrunch Candy
1/4 cup butter or margarine, melted
24 ounces cream cheese, softened
1 (14 ounce) can Eagle brand sweetened condensed milk
3 eggs
1 teaspoon almond or vanilla extract
Preheat oven to 300 degrees F.

Roca Cheesecake Recipes Cooking Process
 

Combine crumbs, Almond Roca, sugar and butter; press firmly on bottom of a 9−inch springform pan
or 13−inch baking pan.
In a large bowl, beat cheese until fluffy; gradually beat in condensed milk until smooth; add eggs and
extract; mix well. Pour into prepared pan; bake 55 to 60 minutes or until center is set.
Cool; top with Almond Roca Topping; chill; refrigerate leftovers.
Almond Roca Topping*
1/3 cup firmly packed brown sugar
1/3 cup whipping cream
1/2 cup chopped or ground Almond Roca Buttercrunch
In a small saucepan combine brown sugar and whipping cream; heat and stir over low heat until sugar
dissolves; simmer 5 minutes or until thickened; remove from heat and stir in Almond Roca; spoon
evenly over cake.

Joy Cheesecake Recipe

                                                        Joy Cheesecake Recipe

Joy Cheesecake Recipe Crust

1 1/2 cups chocolate wafers
1 1/2 cups sweetened flaked coconut, toasted
1/2 cup sliced almonds, toasted
1/4 cup granulated sugar
1/2 cup (1 stick) unsalted butter

 Joy Cheesecake Recipe Cooking Process

Preheat oven to 350 degrees F. Wrap outside of 9−inch springform pan with foil.
Finely grind cookie crumbs, coconut, almonds and sugar in a food processor. Add butter; process until
moist crumbs form. Press mixture into bottom and up 1−inch side of pan. Bake crust until set and
begins to brown, about 12 minutes. Cool. Reduce oven temperature to 325°F.
Filling
32 ounces cream cheese
1 cup granulated sugar
4 large eggs
1 cup flaked coconut, toasted
1 tablespoon coconut extract
1 cup sliced almonds, toasted

Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Add eggs, one at a time,
beating just until blended after each addition. Mix in coconut and coconut extract. Fold in almonds.
Transfer filling to crust. Bake until cake is puffed and no longer moves when pan is shaken, about 1
hour and 15 minutes. Cool completely on rack.
Glaze
1 cup semi−sweet chocolate chips
3/4 cup whipping cream
1 1/2 teaspoons vanilla extract

Combine chocolate chips, cream and vanilla extract in small saucepan. Stir over medium−low heat
until smooth. Cool until glaze begins to thicken but can still be poured, about 30 minutes. Pour glaze
over cooled cake; spread evenly. Chill cake overnight.
Almond

Almond and Raspberry Cheesecake Recipe

                                                     Raspberry Cheesecake Recipe

 Raspberry Cheesecake Recipe Crust

1 cup vanilla wafers
3/4 cup ground almonds
1/4 cup butter, melted
Filling
8 ounces cream cheese, softened
1 cup ricotta cheese
1 cup granulated sugar
4 large eggs
1 egg yolk
1 cup sour cream
3 tablespoons flour
1 tablespoon grated lemon zest
1 1/4 cups fresh raspberries
1/3 cup sliced almonds

 Raspberry Cheesecake Recipe Fresh raspberries for garnish

Crust: In a food processor process wafers until fine crumbs. Mix wafer crumbs, almonds and butter
together. Press mixture in bottom of greased 9−inch springform pan. Chill for 1 hour.
Filling: Beat cream cheese, ricotta cheese and sugar together. Add next 5 ingredients. Mix well. Pour
mixture over crust. Sprinkle top of filling evenly with raspberries and almonds. Bake at 350 degrees F
for about 1 hour until center is almost set. Turn oven off. Run knife around edge of pan. Cool in oven
with door ajar for 2 hours. Chill for 6 hours or overnight