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Cakes Recipes

tofu-cheesecake
Ingredients:

Crust: 2 C. Grape-nuts cereal or oil-free granola 1/3 C. frozen apple juice concentrate, thawed Filling: 2 16-ounce tubs firm low-fat tofu 3/4 C. honey 1 tsp. vanilla extract 1/4 tsp. cinnamon (optional) Topping: fresh or frozen fruit of your choice, sliced or 1 10-ounce jar no-sugar pure fruit preserves

Procedures:

Process the Grape-nuts or granola in a blender briefly to crush. Place in a bowl. Add the apple juice concentrate and mix well. Press into a 9-inch pie plate and set aside. Combine the tofu and honey and mix well. Add the vanilla and cinnamon and beat until fluffy with an electric beater. Spoon into the crust and smooth out the top. Cover loosely with plastic wrap and refrigerate until serving time. Just before serving, arrange the fruit over the top of the cheesecake.

Note:


Apricot Brandy Cake
Ingredients:

1/2 cup chopped pecans 1 (18.25 ounce) package yellow cake mix 1 (3.4 ounce) package instant vanilla pudding mix 1/2 cup apricot brandy 1/2 cup vegetable oil 1/2 cup water 4 egg 1/4 cup butter 2 teaspoons apricot brandy 2 teaspoons water 1 cup confectioners' sugar

Procedures:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle pecans on the bottom of the pan. In large mixing bowl, combine cake mix, pudding mix, apricot brandy, oil, water and eggs. Beat on medium speed for 10 minutes. Pour batter over pecans in prepared Bundt pan. Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. To make apricot brandy glaze: In medium pan, combine butter, apricot brandy and water. Bring to boil and simmer for 5 minutes. Cool slightly. Stir in confectioners' sugar until of desired consistency. Drizzle over cake.

Note:


Apricot Nectar Cake II
Ingredients:

1 (18.25 ounce) package yellow cake mix 4 eggs 3/4 cup vegetable oil 3/4 cup apricot nectar 1/3 cup hot water 2 cups confectioners' sugar 6 tablespoons lemon juice 1 (3 ounce) package lemon flavored gelatin mix

Procedures:

Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch tube or Bundt pan. Mix the cake mix, eggs, vegetable oil, and apricot nectar together. Dissolve the gelatin in the hot water and add to cake batter. Mix well and pour the batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes. Invert cake onto a plate and cool for several minutes. Pour glaze over cake while it is still warm. To Make Glaze: Combine the confectioner's sugar and the lemon juice. Use immediately to pour over still warm cake.

Note:



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