Turbinado Cheese Cake

2 - 8 ounce packages of cream cheese, softened
3/4 cup Turbinado sugar
2 eggs
2 teaspoons vanilla
1 teaspoon lemon juice
1 Graham cracker pie crust

Preheat oven to 350 degrees. Beat cream cheese, Turbinado sugar, eggs, vanilla and lemon juice together until smooth. Pour into graham cracker crust. Bake for 25 minutes. Cool in refrigerator for 6 hours before serving.

Goat Cheese

Raspberry Cheesecake Pie

Ingredients

• 1 (10 inch) unbaked pastry shell
• 1 cup small curd cottage cheese
• 2 tablespoons milk
• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup sugar
• 2 tablespoons all-purpose flour
• 1/4 teaspoon vanilla extract
• 3 eggs
• 1 1/2 cups fresh raspberries, divided
• 1 cup whipping cream, whipped

Directions

1. Line unpricked pastry shell with a double thickness of aluminum foil. Bake at 450 degrees F for 8 minutes or until lightly browned. Cool on a wire rack. Reduce heat to 350 degrees F.
2. In a blender, combine cottage cheese and milk; cover and process until smooth. In a mixing bowl, beat cream cheese and sugar until smooth. Beat in cottage cheese mixture, flour and vanilla. Beat in eggs just until blended. Pour into pastry shell (pie will be full). Sprinkle with 1/2 cup raspberries; gently press into filling with the back of a spoon.
3. Bake at 350 degrees F for 30-35 minutes or until the center is almost set (cover edges loosely with foil if browning too quickly). Cool on a wire rack for 1 hour. Refrigerate for at least 1 hour. Top with whipped cream and remaining raspberries. Store in the refrigerator.

Raspberry Pie II

Ingredients

• 1 recipe pastry for a 9 inch single crust pie
• 2 1/2 cups raspberries
• 1/2 cup packed brown sugar
• 1 teaspoon cornstarch
• 1 tablespoon butter
• 1 egg white

Directions

1. Preheat oven to 450 degrees F (230 degrees C).
2. Line a 9 inch pie plate with pastry, and brush with egg white. Arrange berries in crust. Combine sugar and cornstarch; sprinkle mixture over the berries. Dot with butter. Cover with upper crust, and seal the edges.
3. Bake for 10 minutes. Reduce oven temperature to 400 degrees F (205 degrees C), and continue baking for 30 minutes.

Nutritional Information 

Amount Per Serving  Calories: 201 | Total Fat: 9.1g | Cholesterol: 4mg

Maggie's Fresh Raspberry Pie

Ingredients

• 1 (9 inch) unbaked pastry shell
• 1 cup white sugar
• 3 tablespoons cornstarch
• 1 cup water
• 1/4 cup raspberry flavored gelatin mix
• 2 1/2 cups raspberries
• 1 cup whipped cream

Directions

1. Preheat oven to 450 degrees F (230 degrees C).
2. Line an unpricked pastry shell with a double thickness of heavy-duty aluminum foil.
3. Bake the pastry shell in the preheated oven for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
4. Place the sugar, cornstarch, and water in a saucepan. Cook over medium heat until the sugar and cornstarch dissolve and the mixture thickens, about 10 minutes. Remove from heat and whisk in the raspberry flavored gelatin mix. Refrigerate the filling until slightly cooled, about 15 minutes.
5. Arrange the raspberries evenly in the bottom of the prepared pie crust. Pour the raspberry gelatin mixture over the berries. Chill the pie in the refrigerator until set, 4 to 6 hours. Garnish with whipped cream to serve.

Nutritional Information 

Amount Per Serving  Calories: 283 | Total Fat: 9.3g | Cholesterol: 6mg

Rye Beer Bread

Ingredients

2 cups rye flour
1 1/2 cups room temperature beer
2 (.25 ounce) packages active dry yeast
2 tablespoons white sugar
1 tablespoon salt
2 tablespoons shortening
1 egg
3 cups bread flour
1 tablespoon caraway seed (optional)
1 tablespoon cornmeal


Directions

1. Combine rye flour, beer, and yeast in a large bowl. Cover bowl with plastic wrap. Set out overnight. Do not refrigerate.

2. The next day, add sugar, salt, shortening, and egg; beat with mixer until smooth. Stir in caraway seeds, if wanted. Add enough white bread flour to make a soft dough.

3. Knead on a lightly floured surface until smooth, approximately 10 minutes. Place in a greased bowl, and turn to oil the surface of the dough. Let rise in warm place about 1 hour, or until doubled.

4. Punch down dough, and divide in half. Shape into round or oblong loaves, and place on greased baking sheets sprinkled with corn meal. Let rise for 30 minutes.

5. Bake at 400 degrees F (205 degrees C) for 30 minutes. Cool on racks.

Nutritional Information
24 servings
Amount Per Serving Calories: 120 | Total Fat: 1.7g | Cholesterol: 9mg

CANADIAN BACON AND RYE STRATA

INGREDIENTS

PAM® Original No-Stick Cooking Spray
1-1/2 cups Egg Beaters® Original (1-1/2 cups = 12 oz)
1 can (12 oz each) fat free evaporated milk
1/2 teaspoon garlic powder
4 cups cubed rye bread (3/4-inch cubes)
3/4 cup chopped Canadian-style bacon
3/4 cup chopped roasted red peppers
1/2 cup shredded reduced fat Cheddar cheese
1/2 cup chopped green onions
Gulden's® Spicy Brown Mustard, optional

1. Preheat oven to 350°F. Spray 8x8-inch glass baking dish with cooking spray; set aside.

2. Combine Egg Beaters, milk and garlic powder in large bowl. Add bread, Canadian bacon, peppers, cheese and green onions; toss to coat.

3. Place bread mixture in prepared dish; lightly press bread down into Egg Beaters mixture. Bake 55 to 60 minutes or until knife inserted in center comes out clean.

4. Serve with mustard, if desired.

6 servings
209 calories
4 g fat
18 g protein