Recipe for...Peachy Cheesecake Marsala


Recipe for... cheesecake recipes
Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Peachy Cheesecake Marsala This recipe is rated : 0 Recipe Ingredients 1/2 pound Cream cheese 1/4 cup powdered sugar 2 large eggs, separated 1 tbsp Marsala or other liqueur 1/4 tsp vanilla extract 1/4 cup granulated sugar 3 large ripe peaches 1 tbsp honey 1 tbsp lemon Cooking Procedures Preheat the oven to 375 degrees F. Bring a medium saucepan of water to a boil. Butter four 1- to 1 1/2-cup gratin dishes or six 1/2-cup ramekins or ovenproof dishes. In a food processor, beat the 1/2 pound cream cheese, 1/4 cup powdered sugar, 2 yolks, and 1 tablespoon liqueur until smooth. Scrape the mixture into a bowl. With a hand mixer, beat the egg whites to soft peaks. Slowly add the 1/4 cup granulated sugar and beat to stiff peaks. Gently fold the whites into the cheese mixture. Divide the mixture evenly among the prepared dishes. Place them in the oven and bake until almost firm, about 12 to 15 minutes. Meanwhile drop the 3 peaches into the boiling water for 30 seconds. Remove the peaches and rinse under cold water. Peel and thinly slice the peaches into a bowl. Toss with 1 tbsp each of honey and lemon juice. Remove the cheesecakes from the oven. (They will fall after a minute or so.) Top them with the sweetened peaches and serve.	recipe titles recipe ingredients Excerpt from the wayback cook-book collection: urs. Stir every fifteen minutes for first three-quarters of an hour. Should be like thin cream when done. Mrs. W. Lenfesty. CREAMY RICE PUDDING 3 rounded tblsp. rice. 1/2 tsp. salt. 3 rounded tblsp. brown sugar. 1 tblsp. cocoanut. 1 qt. milk. Ground cinnamon. Wash the rice. Place in a baking dish and add sugar, salt, milk, cocoanut and cinnamon. Let it stand one-half hour, or place at once in a moderate oven and bake slowly two or three hours, until rice is done and pudding is abou
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