Pineapple almond cream cheese cake

Pineapple Almond Cream Cheese Cake
1 (8 ounce) package cream cheese, at room temperature
1 stick unsalted butter, at room temperature
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup pineapple juice
1 (12 ounce) jar pineapple preserves
1/2 cup slivered almonds
Preheat oven to 350 degrees. In a large mixing bowl, cream together cream cheese, butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla. Sift together flour, baking powder, baking soda and salt. Alternately add flour mixture and pineapple juice to butter mixture. Pour haf the batter into a greased 9 by 13 inch baking dish, spreading evenly. Combine preserves and almonds; spread evenly over batter. Cover with remaining batter. Bake for 45 to 50 minutes, until a toothpick inserted into center comes out clean. Cut into squares and serve.

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Banana bonanzas

Banana Bonanzas
1 cup sifted all-purpose flour
3 tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup whole bran
1 egg, beaten
1/4 cup milk
2 tablespoons oil
1 cup mashed bananas
1/2 cup walnuts, optional
Sift together flour, sugar, baking powder and salt. Stir in bran. Combine egg, bananas, milk and oil. Add liquid ingredients all at once, stirring just until flour mixture is moistened. Fill well-greased muffin pans two-thirds full. Bake at 400 degrees for 25 minutes.

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Fruit Flavored Cottage Cheese Crepes With Strawberry Sauce

Fruit Flavored Cottage Cheese Crepes With Strawberry Sauce
For Crepes:
3 tablespoons butter
3/4 cup all-purpose flour
1/4 teaspoon salt
3 eggs
1 cup milk
For Filling:
1/2 cup cottage cheese
1/4 cup finely chopped apple, banana or drained, crushed pineapple
Nutmeg
For Strawberry Sauce:
2 tablespoons sugar
1 teaspoon cornstarch
1/2 cup orange juice
1 teaspoon butter
1 cup sliced fresh strawberries
For Crepes:
Melt butter in a small skillet; set aside. Combine flour and salt in a bowl; add eggs, milk and melted butter. Beat mixture with rotary beater until smooth. Heat buttered skillet over medium-low heat. For each crepe, pour 2 tablespoons batter into skillet; immediately rotate pan. Cook crepe until light brown; turn and brown other side. Stack crepes between sheets of waxed paper or paper toweling until ready to use.
Makes 12 crepes.
For Filling:
Combine cottage cheese with one of the fruits. Divide filling among 4 crepes; sprinkle with nutmeg. Roll crepes; place in buttered shallow baking dish; bake in preheated 350 degree oven for 15 to 20 minutes, or until heated through.
Makes enough for 4 crepes.
For Strawberry Sauce:
Combine sugar and cornstarch in 1 quart saucepan; stir in orange juice. Cook mixture over medium heat, stirring constantly, until thickened; boil for 2 minutes longer. Stir in butter; remove from heat. Stir in strawberries.
Makes about 1 cup.
Notes:
* Crepes may be made ahead, wrapped and refrigerated overnight or frozen for longer storage. Remove from freezer as needed.
* Dip apple or banana in lemon juice to avoid discoloration.
Variation:
Fill crepes with plain cottage cheese; serve 2 crepes per serving with 1/4 cup strawberry sauce.
Makes 2 servings.

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Rich chocolate pudding

Rich Chocolate Pudding
2 cups semi-sweet chocolate chips
1/3 cup powdered sugar
1 cup milk
1/2 stick butter
Frozen whipped topping, thawed
Mini semi-sweet chocolate chips
Place 2 cups semi-sweet chocolate chips and powdered sugar into blender. Cover; process until coarsely chopped. In saucepan, combine milk and butter. Bring to a boil over medium heat. Add hot mixture to blender; cover, process until chips are melted and mixture is smooth. Pour into 6 individual serving dishes. Chill. Garnish with whipped topping and mini chocolate chips.

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chinese coconut pudding

Chinese Coconut Pudding
2 tablespoons unflavored gelatin
1 3/8 cups boiling water
1 (5 ounce) can evaporated milk
1 cup sugar
1 teaspoon coconut extract
2 egg whites
Lightly grease a 1 quart mold. In bowl, dissolve gelatin in boiling water. Stir in evaporated milk, sugar and coconut extract. Allow to cool to room temperature. Whip egg whites until fluffy. When gelatin mixture has cooled to room temperature, place gelatin bowl in an ice bath. When mixture begins to set, fold in egg whites. Spread into prepared mold. Refrigerate until set.

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Very banana pudding

Very Banana Pudding
1/4 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1 ripe banana, mashed
2 egg yolks, beaten
1/2 teaspoon vanilla
1 1/2 cups milk
In a small saucepan, combine the sugar, cornstarch and salt. Add the banana, egg yolks and vanilla, then place over medium-low heat and slowly whisk in the milk until thoroughly combined. Cook for 3 to 5 minutes, or until the mixture comes to a boil and thickens, whisking continuously. Spoon into a serving bowl or individual dessert dishes and chill thoroughly; serve, or cover and chill until ready to serve.
Note:
For an extra special banana-chocolate treat, mix in 1/2 cup (3 ounces) miniature chocolate chipsafter the pudding has cooled slightly.
Makes 6 servings.

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Homemade chocolate pudding

Homemade Chocolate Pudding
1/4 cup unsweetened cocoa powder
1/3 cup sugar
1/8 teaspoon salt
3 tablespoons cornstarch
2 cups milk
1 teaspoon vanilla
In microwave-safe bowl, combine cocoa, sugar, salt and cornstarch. Add milk, stirring until smooth. Microwave on high for 3 minutes., stir. Microwave an additional 4 to 6 minutes, stirring after each minute. When pudding has thickened, remove from microwave.
Stir in vanilla. Pour into four individual serving dishes. Cool.
Makes 4 servings.

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