A British tea time favorite. This is sweet and tart. Try it on scones, muffins, and tea breads or layer on Angel Food cake with Raspberries and recipe #54868! I've also microwaved this just watch and stir a lot. For orange or lime curd, substitute appropriate fruit rind and juice. Proceed as directed.
FYI- When filling a cake with this be sure to pipe a rim of frosting on the edge of the first layer, then fill inside with the chilled lemon curd, place top layer then frost.
This is based on a Rachael Ray recipe. I've made them twice, and both times they've turned out perfectly. While they seem like a holiday cookie, they're nice any time of the year when you have a couple of egg whites to use up.
This is the consummate cheesecake. You won't want any other's after you've had this one. I like to take my ingredients out on Friday morning before work and bake it Friday night when it's cool and quiet. That way it's ready to serve early Saturday.
This recipe is from "Low Fat Cooking", by Pamela Westland. I haven't tried this yet, due to my BULGING cookbook and I'm trying to cut back in desserts... anyway, if u try them, do let me know if u like it. Posted on request by love4culinary. Prep time is an estimation; seems like a really easy recipe.
This recipe is from a 1959 Crisco cookbook, Praise For The Cook, and I'm posting it as part of my ongoing contribution of vintage recipes from my vast collection of older cookbooks. In the cookbook it says this recipe is "how to turn leftover meats into a sumptuous dish".