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Hawaiian Dream Cake Recipe
| Cakes
Type: Hawaiian Dream Cake Free Cooking Recipe - Cakes Um! Yummy! Ingredients / Directions 1 (14 ounce) can sweetened condensed milk1/4 cup(s) lemon juice10 large marshmallowsquarteredor 40 miniature marshmallows1 small can crushed pineapple3/4 cup(s) halved maraschino cherries1 1/2
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Tunnel of Fudge Cake II Recipe
| Cakes
Type: Tunnel of Fudge Cake II Free Cooking Recipe - Cakes Um! Yummy! Ingredients / Directions Cake1 3/4 cup(s)s granulated sugar1 1/4 cup(s)s butter or margarine6 eggs2 cup(s)s confectioners'' sugar2 1/4 cup(s)s Pillsbury?s Best? All-Purpose Flour3/4 cup(s) unsweetened cocoa2 cup(s)s
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Pineapple Salmon in a Bag Recipe
| Fish And Seafoods
Type: Pineapple Salmon in a Bag Free Cooking Recipe - Fish And Seafoods Yes! Ingredients / Directions Serves 41 large foil roasting bag1 fresh whole salmon*2 cup(s)s fresh pineapple chunksdrained1 cup(s) salted buttersoftened3 tablespoons fresh parsleychopped1 tablespoon fresh chivesc
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Jalapeno Shrimp Skewers Recipe
| Barbecue
Type: Jalapeno Shrimp Skewers Free Cooking Recipe - Barbecue Try this one! Ingredients / Directions 1 1/2 pounds large shrimp (at least 31-40 count)1/2 cup(s) Italian dressing1 fresh jalapeno pepper2 ounces Monterey jack cheese12 slices baconcut into thirds6 bamboo Skewers Butterfly s
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Cooking receipe to make rice cheesecake under category General Recipes. You may find some video clips related to this receipe below.
rice cheesecake
italian
250g flour
1 egg
60g castor sugar
salt
125g butter chilled
Filling
75g shortgrain rice
300ml pint milk
450g cream cheese
125g castor sugar
2 teaspoons vanilla sugar
50g butter
2 eggs separated
1 tablespoon cornflour
salt
100g currants soaked and drained
25g breadcrumbs
To make the pastry put the flour on a board make a hollow in the centre and break the egg into it.
Sprinkle with the sugar and a pinch of salt.
Put the butter in flakes around the edge.
Working from the outside inwards knead fast to make a smooth dough.
Cover and refrigerate for 30 minutes.
To make the filling put the rice in a pan with the milk and bring to the boil.
Leave over a very low heat for 15 minutes to allow the rice to swell.
Cool slightly.
Put the cream cheese into a bowl with the sugar vanilla sugar butter egg yolks cornflour and a pinch of salt.
Beat until smooth.
Mix in the rice and the currants.
Beat the egg whites until stiff and fold into the cheese mixture.
Roll out the pastry to a circle 5mm thick.
Line a 26cm springclip tin with the pastry pressing up the sides to a depth of 4cm.
Sprinkle the pastry with the breadcrumbs.
Spread the filling over the pastry case and smooth the surface with a wet knife.
Bake on the bottom shelf of the oven at 200
