Lemon Tofu “Cheesecake”

Ingredients

  • 2 cups graham cracker crumbs
  • 1/4 cup maple syrup
  • 1/4 tsp. almond extract
  • 1 lb. Japanese-style firm silken tofu
  • 1/3 cup sugar
  • 1 Tbs. tahini or almond butter
  • 1/2 tsp. salt
  • 1 to 2 tsp. grated lemon zest
  • 1/2 tsp. almond extract
  • 1 Tbs. cornstarch dissolved in 2 Tbs. soy milk or rice milk.

Directions

  1. Crust: Preheat oven to 350 degrees. In medium bowl, mix cracker crumbs, syrup and extract until crumbs are moistened. Pour into oiled 9-inch pie plate; press mixture firmly to form crust. Bake 5 minutes; let cool while preparing the filling.
  2. In food processor or blender, combine remaining ingredients and process until smooth, about 30 seconds. Pour mixture into crust. Bake until top is slightly browned, about 30 minutes. Cool and refrigerate until thoroughly chilled and firm, about 2 hours.
Advertisements

Blueberry Crumb Cake

Ingredients

For the Streusel Topping
  • 1 cup all-purpose flour
  • 1/2 cup packed light-brown sugar
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter (cut into tablespoons)
For the Cake
  • 4 tablespoons unsalted butter, softened, plus more for pan
  • 1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan and 1 teaspoon for blueberries
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon allspice
  • 3/4 cup sugar
  • 1 large egg
  • 2/3 cup buttermilk
  • 1 1/2 cups blueberries

Banana Crumb Muffins

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 bananas, mashed
  • 3/4 cup white sugar
  • 1 egg, lightly beaten
  • 1/3 cup butter, melted
  • 1/3 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon ground cinnamon
  • 1 tablespoon butter

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
  2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
  3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
  4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Autumn Cheesecake

Ingredients

  • 1 cup graham cracker crumbs
  • 1/2 cup finely chopped pecans
  • 3 tablespoons white sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup unsalted butter, melted
  • 2 (8 ounce) packages cream cheese, softened
  • 1/2 cup white sugar
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 4 cups apples – peeled, cored and thinly sliced
  • 1/3 cup white sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup chopped pecans

Banana Split “Cake”

Ingredients

  • 9 graham crackers, crushed (about 1-1/2 cups)
  • 1 cup sugar, divided
  • 1/3 cup butter, melted
  • 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 1 can (20 oz.) crushed pineapple in juice, drained
  • 6 bananas, divided
  • 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
  • 2 cups cold milk
  • 2 cups thawed COOL WHIP Whipped Topping, divided
  • 1 cup chopped PLANTERS Pecan

Directions

  1. Combine graham crumbs, 1/4 cup sugar and butter; press onto bottom of 13×9-inch pan. Freeze 10 min.
  2. Beat cream cheese and remaining sugar with mixer until blended. Spread carefully over crust; top with pineapple. Slice 4 bananas; arrange over pineapple.
  3. Beat pudding mixes and milk with whisk 2 min. Stir in 1 cup COOL WHIP; spread over banana layer in pan. Top with remaining COOL WHIP. Refrigerate 5 hours.
  4. Slice remaining bananas just before serving; arrange over dessert. Top with nuts.