how do you make?

Question

have you got any easy recipes like cheese cake and lemon marangue or any others thanks

Answer 1

Grandma's Lemon Meringue Pie
SUBMITTED BY: Emilie S.


"This is a very fun recipe to follow, because Grandma makes it sweet and simple. This pie is thickened with cornstarch and flour in addition to egg yolks, and contains no milk."

Original recipe yield:
1 - 9 inch pie

PREP TIME 30 Min
COOK TIME 10 Min
READY IN 40 Min

INGREDIENTS
1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
2 lemons, juiced and zested
2 tablespoons butter
4 egg yolks, beaten
1 (9 inch) pie crust, baked
4 egg whites
6 tablespoons white sugar
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
Bake in preheated oven for 10 minutes, or until meringue is golden brown.

Bert

Answer 2

You can make an easy ice box cheese cake....

Use a graham cracker crust you can buy them in the freezer section of make your own,

* 1 1/2 cups crushed graham crackers
* 1/4 cup sugar
* 1/3 cup butter, melted

DIRECTIONS

1. In a small bowl, combine the crumbs and sugar; add butter and blend well. Press onto the bottom and up the sides of an ungreased 9-in. pie plate.
2. Refrigerate for 30 minutes before filling, or bake at 375 degrees F for 8-10 minutes or until crust is lightly browned. Cool on a wire rack before filling.


soften one package of cream cheese. Fix one package of lemon or vanilla pudding according to package instructions then add the cream cheese and beat with your mixture. Pour into graham cracker crust. refrigerate until set. Garnish with a bit of crumbled graham crackers.

Answer 3

Here is a great and EASY recipe for cheesecake pie - no baking involved!

1 (12 ounce) container frozen whipped topping, thawed
1/3 cup white sugar
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese
1 (9 inch) pie shell, baked

DIRECTIONS

Take cream cheese out of package, and place in microwave for 30 seconds to soften. In a large bowl mix cream cheese, whipped topping, vanilla, and sugar until smooth.
Pour filling into pie crust. Refrigerate for 3 hours.

Answer 4

This one is really easy ; Philadelphia has come out with a new product - Cheesecake in a tub. Just buy one of these and put into an already prepared graham cracker crust. There are a lot of ways to "dress it up" - by adding flavoring or fruit. Have fun!

Answer 5

8-Minute Cheesecake

1 (8-ounce) package cream cheese, softened
1/3 cup granulated sugar
1 (8-ounce) container sour cream
2 teaspoons vanilla extract
1 cup non-dairy whipped topping
1 (9-inch) graham cracker pie crust
1/2 pint strawberries, hulled and sliced
In a large mixing bowl beat cream cheese until softened; gradually add sugar. Blend in sour cream and vanilla until well mixed. Gently fold in non-dairy whipped topping, blending well.
Spoon into prepared graham cracker crust and chill. Garnish with sliced strawberries.

Miniature Lemon Cheesecakes

12 vanilla wafers
1 (8-ounce) package cream cheese
1/3 cup granulated sugar
1 large egg
2 teaspoons lemon juice
1 teaspoon grated lemon peel
1/2 teaspoon vanilla extract
Preheat oven to 325°F (160°C). Line a muffin tin with paper baking cups.
Divide vanilla wafers, placing one in the bottom of each cup. In a medium mixing bowl, beat together cream cheese, sugar, egg, lemon juice, lemon peel and vanilla until light and fluffy.
Fill paper cups two-thirds full.
Bake for 15 to 20 minutes or until cheesecake is just set.
Makes 12 miniature cheesecakes.

Half & Half Bars

1 cup semisweet chocolate chips
1 (3-ounce) package cream cheese
1/2 cup sweetened condensed milk
1/2 cup walnuts, chopped
1/2 teaspoon almond extract, divided use
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
1/2 cup butter, softened
1 large egg
Preheat oven to 350*F.
In a saucepan, combine chocolate chips, cream cheese, and sweetened condensed milk. Melt over low heat, stirring constantly.
Remove from the heat then stir in chopped walnuts and 1/4 teaspoon almond extract; blend well and set aside. In a large bowl, combine flour, baking powder, salt, sugar, softened butter, egg, and 1/4 teaspoon almond extract. Mix until crumbly.
Press half the crust mixture into a lightly greased 8-inch baking pan. Spread the chocolate filling over crust then sprinkle the remaining crust mixture over filling. Bake for 20 to 25 minutes.
Makes 16 bars.