Cheesecake Cupcakes

Ingredients:

 1 Pkg First Quality Sugar Free No Bake Cheesecake Mix

Topping:

1 C Sour cream
¼ C sugar
1 t vanilla extract

Kiwi or strawberry slivers, fruit topping or jam, blueberries or raspberries, for garnish

Directions:

1. Preheat the oven to 325◦F. Line 24 regular muffin cups with paper cupcake liners.

2. In a large mixing bowl, follow directions for SF NB Cheesecake and  mix well.

3. Fill the cups about half full with batter.

4. Make the topping:  Combine the sour cream, sugar, and vanilla and stir well with a metal spoon or spatula. Spoon about a teaspoon on top of each cupcake and put in the oven for 5 minutes to glaze.

5. Remove the cupcakes from the oven. When they can be handled safely, remove them from the muffin tins and let cool completely on wire racks. When completely cool, place them in plastic containers with lids and refrigerate until ready to serve. Just before serving, decorate with the slivers of freshly cut seasonal fruit, or jam or fruit topping, or 1 or 2 whole blueberries or raspberries. Serve at room temp.

Makes 2 dozen 

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3rd times a charm Berry Cheesecake

Berries: 
2 pt each of Strawberries, blueberries, and raspberries or 2 1/2 oz. packages of frozen mixed berries, thawed 

Cheesecake: 
First Quality No Bake Cheesecake (you can use our Sugar Free or regular No bake cheesecake)
**(even though we are using our No Bake Cheesecake- with a little tweaking you can bake it for a limited amount of time without it affecting the NO Bake) **

1 Pkg. Cream cheese, room temp. **(this would be the “tweaking” in order to go in oven)

Cobbler:
2/3 C quick oats
2/3 c brown sugar
2/3 C flour
1 t cinnamon
1/2 t nutmeg
3/4 C butter, room temp.

Cake: 
2 C cake flour
2 t baking powder
1/2 t salt
1/2 C butter, softened
1 c Sugar
3 Lg Eggs, room temp.
2 t First Quality vanilla extract
3/4 C milk

Directions:
1. Preheat oven to 350◦F.
2. Mix 1/2 fresh strawberries (drained) with 1/2 cup sugar. Set aside.
3. In a separate bowl, mix the Cheesecake mix as per directions on pkg, after you have mixed the cheesecake, slowly add the cream cheese pkg. Set aside.
4. In a medium bowl, mix together, 2/3 cup of quick outs, 2/3 cup of brown sugar and 2/3 cup of flour. Add 1 teaspoon of cinnamon and 1/2 teaspoon nutmeg. Mix well. Add 3/4 cup of softened butter until mixture is completely moist and crumbly. Set aside.
5. In a small bowl combine 2 cups of cake flour, 2 teaspoons of baking powder, and 1/2 teaspoon salt with a wire whisk.Set aside
In a separate large bowl, cream 1/3 cup butter and 1 cup sugar with beaters till light and fluffy. Beat 3 eggs in 1 at a time till combined. Add 2 teaspoons First Quality Vanilla extract and mix until completely combined. Slowly beat in flour mixture and milk alternating each one until the mixture is smooth. Pour half of batter into greased 9 X 13 bake pan.
You will probably have some left over batter, you can make cupcakes or another cake with.

Bake in the oven for approx. 35 minutes.

Serves: 15

Zucchini Muffin’s

Do you have a child who dislikes veggies? Try this new recipe, we have hidden veggies that they will never taste!

Ingredients:
1¼ cups whole wheat flour
¼ cup First Quality cocoa
1¼ tsp baking powder
¾ tsp baking soda
½ tsp salt
1 tsp cinnamon
1 whole banana, mashed
½ cup raw sugar
½ cup unsweetened applesauce
¼ cup non-dairy milk
1 tsp First Quality Vanilla extract
1 cup shredded zucchini
½ cup raw sugar (optional)
½ Cup chopped walnuts (optional)
½ Cup chocolate chips (optional)

Directions
1. Preheat oven to 350 F◦.
2. Grease muffin pan and set aside. If using paper liners, lightly spray inside of liners with cooking spray to prevent sticking.
3. Whisk flour, cocoa, baking powder, baking soda, salt and cinnamon together. In another bowl, cream mashed banana with applesauce and sugar (use extra 1/2 cup for a very sweet, dessert-like muffin).
4. Add in soymilk, vanilla, zucchini and any other optional add-ins you might like such as vegan chocolate chips or chopped raw walnuts. Stir until evenly combined. Add flour mix to wet mix in 3-4 batches and stir until combined.
5. Spoon batter into greased muffin pan and bake 18-25 minutes, or until a toothpick inserted into the center comes out clean.

These muffins store well both in the fridge and freezer & the raw sugar in this recipe may be reduced to 1/2 cup. 

Serves:  12      Cook Time:  15 Minutes

Buttermilk Ice Cream

Serves: about ten ½ – cup servings         

 Ingredients:
2 ½ Cups Buttermilk
1 ½ Cups Whipping Cream
1 1/3  Cups Sugar
1 Tablespoon First Quality Imitation Vanilla Extract

Directions:

1. In an 8-cup glass measuring cup with a spout, combine all ingredients. Whisk until the sugar is dissolved. Pour the mixture into an ice cream maker and freeze according to manufacturer’s instructions. Serve immediately or store in the freezer in a plastic container with a snap-on lid.

Easy Cream Cheese Danish

Ingredients:
2 (10 oz) cans refrigerated crescent roll dough
2 (8oz) pkg’s cream cheese, diced
3/4 cups white sugar
1 1/2 tsp. lemon juice
1 tsp. First Quality Imitation Vanilla
2 tsp. sour cream
1 Cup confectioners sugar
1 T milk
1 T butter, Softened

Directions:
1. Pre-heat oven to 350◦. Lightly grease a 9×13 baking dish.
2. Line bottom of baking pan with 1 can crescent rolls. Pinch all seams together to seal.
3. In a large bowl, mix together cream cheese, white sugar,lemon juice, FQ imitation vanilla and sour cream. Spread filling on top of rolls. Place second can of rolls on top of filling.
4. Bake in preheated oven for 20 to 30 minutes,
5. In a small bowl, stir together confectioners sugar, milk and butter. After Danish has cooled, drizzle with icing.

Chocolate Chip Meringue Cookies

Ingredients:
1 Pkg First Quality Egg Meringue
1 tsp. First Quality Imitaiton Vanilla
3 Tablespoons First Quality Cocoa Powder
1/2 Cup semisweet chocolate chips

Directions:
1. Prepare meringue Mix according to pkg directions in a large bowl. Beat on high speed until the meringue holds stiff peak.
2. Add FQ Imitation Vanilla to Meringue mix.
3. Reduce mixer speen to low, beat in FQ Cocoa powder.
4. Gently fold in chocolate chips with a rubber spatula.
5. Drop mixture by runded teaspoonfuls onto foil or parchment lined baking sheets, or silpat baking pads.
6. Bake at 250◦ for one (1) hr. Turn off oven leaving the cookies in the oven for two (2) hrs. longer. Remove from pan and store in an airtight container.

Heavenly Divinity

Ingredients:
2 1/2 Cups Granulated sugar
1/2 Cups water
1/2 Cups light corn syrup
1/4 teaspoon salt
2 Large Egg Whites
1 teaspoon First Quality Imitation Vanilla
1 Cup Chopped pecans, toasted
Garnish: Toasted pecan halves

Directions:
1. Add 2 1/2 Cups sugar, 1/2 cup waer, 1/2 cup light corn syrup and 1/4 teaspoon salt in a heavy 2 qt. saucepan over low heat until sugar dissolves and a candy thermometer registers 248◦F (120◦C), about 15 minutes. Remove syrup mixture from heat.
2. Beat egg whites at high speed with an electric mixture until stiff peaks form. Pour half of hot syrup in a thin stream over egg whites, beating constantly at high speed, about five (5) minutes.
3. Cook remaining half of syrup over medium heat, stirring occasionally, until a candy thermometer registers 272◦F (130◦C), about 4-5 minutes. Slowly pour hot syrup and vanilla extract over egg white mixture, beating constantly at high speed until mixture holds its shape (about 6-8 minutes). Stir in 1 cup chopped pecans.
4. Drop mixture quickly by rounded teaspoonfuls onto lighlty greased wax paper. Garish if desired. Cool.

makes approx. 4 dozen cookies.

Carrot Cake Cheesecake

Ingredients:
Carot Cake from scratch:
2 Cups Sugar
1 1/2 Cup Oil
4 Large eggs
2 Cups Flour
2 tsp. Baking Soda
1 Tbsp. Cinnamon
1 tsp. Salt
3 Cups grated carots
1 Cup Chopped walnuts

First Quality Sugar Free No Bake Cheesecake
1 Pkg. 10oz. First Quality Sugar Free No Bake Cheesecake
(will need milk)

Pineapple Cream Cheese Frosting
2 oz. Softened Cream cheese
1 Tbsp. softened butter
2 Cups powdered sugar
1 1/2 Tsp. First Quality Imitation Vanilla
2 Tbsp. Pineapple Juice

Directions:
Carrot Cake:
1. In a large bowl, Blend sugar and oil, add eggs and beat until well blended.
2. Sift together flour, b-soda, cinnamon, and salt into the egg mixture, mix until well blended; fold in carrots and walnuts.
3. Place batter in two greased 9X13 pans equally (for double layer). Bake in oven for 45 minutes on 350◦F.
4. When cake is done cooking- let stand for alteast 3 to 4 hours(for best results)  for cooling.

FQ No Bake Cheesecake

– Prepare as directed on package.

Pineapple Cream Cheese Frosting
– Mix all ingredients together set aside until ready to use.

Layer:
Carot cake on bottom
Cheesecake on for layer of cake
Carot cake on top of Cheesecake
the rest of the Cheesecake on top-
so this should be stacked-carot cake, cheescake, carot cake, cheesecake.
Once layered evenly distribute the Pineapple Cream Cheese Frosting on top, chill for alteast 3 hours before serving.

Gelatin Spritz Cookies

Ingredients: 
1 Egg
3 1/2 Cups all-purpose flour
1 1/2 Cups butter (room temp.)
1 Cup White sugar
1 tbsp. Baking Powder
1 tbsp. First Quality Imitation Vanilla Extract
3 oz. First Quality Gelatin Fruit Flavor (grape, cherry, strawberry, live, lemon, orange, etc)

Directions: 
1. Cream butter, sugar and gelatin. Add egg and vanilla extract. Beat well while gradually adding flour add baking powder. Blend until smooth.
2. Refrigerate dough until firm. (if using a cookie press, no need to refrigerate dough before use). Roll into balls and press with bottom of glass with sugar- use an ungreased cookie sheet. Bake at 400F for 7-10 minutes. Let cool and serve.

Serves approximately 36