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Apple and Cheese Torte
Lemon Cheese Bars By Royal Oak Senior Living Ingredients: 1 Package yellow cake mix 1 Package cream cheese
By Rob Flack Ingredients: Base
1/2 cup Butter, softened 1/3 cup Granulated sugar 1 cup All-purpose flour 1/3 cup Raspberry jam Topping
1/3 cup White sugar 1 tbsp. Lemon juice 2 Eggs
1/3 cup Oil Directions: Preheat oven to 325°F. Mix dry cake mix, one egg and oil until crumbly. Reserve one cup for topping. Pat the remaining mixture lightly into an ungreased 9 x 13 pan. Bake for 15 minutes. Beat sugar, lemon juice, cream cheese and remaining egg until light and smooth. Spread over the baked layer. Sprinkle reserved crumb mixture and 1/3 cup sugar. Bake for 15 minutes. Cool and cut into squares.
3 cups Apples, thinly sliced 1/3 cup Granulated sugar 1⁄2 tsp. Cinnamon 1⁄2 cup Almonds, sliced Filling 1 (8oz) Package cream cheese, softened 1/4 cup Granulated sugar 1 Egg 1 tsp. Vanilla Directions:
Cream butter and sugar, and then blend in flour. Press onto the bottom and 1 1⁄2 inches up the sides of an 8 1⁄2-inch spring form pan. Spread jam over the bottom evenly. Beat filling ingredients with an electric mixer until smooth and spread over jam. Toss together apples, sugar and cinnamon, then spoon over the filling. Top with almonds. Bake at 450°F for 10 minutes, then reduce heat to 400°F and bake for an additional 25-30 minutes until set and apples are tender. Cool slightly, remove from pan. May be served warm or cool.
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Royal Oak’s Ginger Cookies
By Royal Oak Senior Living Ingredients: 2 ¼ cups All-purpose Flour 2 tsp. Ginger 1 tsp. Baking Soda ¾ tsp. Cinnamon ¼ tsp. Cloves ¼ tsp. Salt ¾ cup Margarine 1 cup Sugar 1 Egg 1 tbsp. Water ¼ cup Molasses Directions: Preheat Oven to 350°F. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside. In a separate bowl, cream the margarine and sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Slowly stir the dry ingredients into the wet mixture. Shape dough into walnut-sized balls and roll them gently in a bowl of sugar. Place the cookies 2 inches apart onto a parchment-lined sheet pan and flatten slightly. Bake for 8 to 10 minutes. Allow cookies to cool on a baking sheet for 5 minutes. Sprinkle cookies with a small amount of sugar.
BRIWOOD HOLIDAY COOKBOOK – 31 – HOMETOWN ST. THOMAS
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