Ingredients:

2 1/2 (8-oz) packages cream cheese 

Softened 1 1/4 sticks (1/2 cup plus 2 tablespoons)

 unsalted butter softened

additional for pan 1 1/2 cups sugar

8 large eggs

separated 2 teaspoons 

 grated fresh lemon zest 2 tablespoons fresh lemon juice

1 teaspoon vanilla

1/2 teaspoon orange-flower water

 1/2 teaspoon almond extract 1/4 cup cornstarch Special equipment

 Parchment paper cut into a 10-inch round and a 32- by 5-inch strip

a 10-inch (26-cm) springform pan

Preparation:

 Preheat oven to 350°F. Butter bottom and side of springform pan. Line bottom with round of parchment and butter round. Butter 1 side of parchment strip and fit unbuttered side of strip against buttered side of pan. (Strip will extend 2 inches above rim of pan.) Beat together cream cheese, butter, 3/4 cup sugar, egg yolks, zest, juice, vanilla, orange-flower water, and almond extract in a large bowl with an electric mixer at medium speed until creamy, about 2 minutes in a standing mixer or 3 minutes with a handheld. Add cornstarch and mix at low speed until just combined.

Beat egg whites in another large bowl with cleaned beaters at medium speed until whites just hold soft peaks. Add remaining 3/4 cup sugar, 1 tablespoon at a time, beating, then increase speed to high and continue beating until meringue holds stiff, glossy peaks, about 2 minutes in standing mixer or 3 minutes with handheld. Fold one fourth of whites into cream cheese mixture to lighten, then fold in remaining whites gently but thoroughly.

Line outside of springform pan with foil (covering bottom and about 1 inch up side) to waterproof. Pour batter into pan and gently smooth top. Bake in a hot water bath in middle of oven until top is golden but cake trembles slightly when pan is shaken gently, 55 to 65 minutes. (Cheesecake will rise in oven, but then will fall slightly and set as it cools.) Transfer springform pan to a rack to cool completely, then chill, loosely covered, at least 8 hours.

Ingredients:

4 1/2 c Milk

3 oz Unsweetened chocolate

1/3 c Cornstarch

1/2 c Sugar

1/4 ts Salt

2 ts Vanilla extract 2 c Cookie crumbs

 1 ea Can cherry pie

Make cookie crumbs from vanilla wafers, shortbread, or chocolate chip cookies. 

 This should be a 20 oz can - reduced-calorie if available.

1. Put 4 cups of the milk into a large, heavy saucepan. Add unsweetened chocolate (3 - 1 oz pieces). Heat over moderate heat, watching carefully, until bubbles form on milk around edges of pan - milk is then scalded. Remove from heat and set aside.

2. Put cornstarch, sugar, salt and remaining 1/2 cup milk into a small bowl. Use a whisk to stir mixture until all dry ingredients are moistened and no lumps remain. Be sure mixture is well stirred just before adding to hot milk.

3. Using a wire shisk, stir hot milk mixture in saucepan while gradually adding cornstarch-milk mixture. Return saucepan to heat and cook over moderately high heat, stirring constantly, until mixture begins to boil. Boil 1 minute, stirring constantly.

 4. Remove from heat and stir in vanilla. Spoon 1/3 of pudding into a 2 quart souffle dish or glass bowl. Top with 1/3 of cookie crumbs.

5. Set aside 1/2 cup cherry-pie filling.

6. Gently spoon half of remaining pie filling onto crumbs in bowl. repeat layering with another third of chocolate pudding, crumbs, the remaining pie filling and the remaining chocolate pudding.

7. Spoon remaining cookie crumbs around chocolate pudding to form a border. Fill center with reserved 1/2 cup pie filling.

8. Refrigerate, covered, until pudding is well chilled. (5-6 hours)

Ingredients:

1/2 cup unsalted butter

2 squares (2 ounces) semisweet chocolate

6 slightly beaten eggs

1 cup sugar

1 teaspoon vanilla

1 cup all-purpose flour Espresso Buttercream Grease and lightly flour two 9 x 1 1/2 inch round baking pans.

In a saucepan melt butter and chocolate over low heat, stirring often; set aside. In a large mixer bowl combine eggs, sugar and vanilla. Set bowl over (not touching) 1 to 2 inches of hot (not boiling) water in a large saucepan. Heat over low heat, stirring occasoinally, about 10 minutes or till lukewarm. Remove from heat; remove bowl from saucepan. Beat with an electric mixer on high sped about 15 minutes or till nearly tripled in volume. Gently fold in flour, 1/3 cup at a time. Gradually fold in chocolate mixture.

Spread evenly in prepared pans. Bake in a 350F oven 25 to 30 minutes or till a wooden toothpick inserted near the center comes out clean. Cool 10 minutes on wire racks. Remove from pans; cool. Meanwhile, prepare Espresso Buttercream. Fill and frost cake with Espresso Buttercream. Pipe chocolate buttercream around the edge of cake. >>> Espresso Buttercream 6 egg yolks 1 cup sugar 1/3 cup water 4 teaspoons instant espresso coffee powder 1 1/2 cups unsalted butter, softened 1/4 cup semisweet chocolate pieces, melted and cooled Beat egg yolk with electric mixer till thick and lemon colored; set aside. In a medium saucepan combine sugar, water, and coffee powder; bring to boiling, stirring till dissolved. Cook over medium high heat.

Stir constantly, till mixture reaches solt-ball stage (236F). Quckly pour the hot mixture in a steady stream over yolks, beating contantly on high speed. Continue beating till mixture is thick and smooth. Cool 15 minutes. Meanwhile, beat the unsalted butter till light and fluffy. Beat butter, 1 tablespoon at at time, into cool yolk mixture. Cover and chill for 30 minutes or until stiff enough to spread. Stir semisweet chocolate pieces into 1/2 cup of the buttercream.

Serves 3 Nutrition information per serving

Energy = 168

 kcal Protein = 8 g

Ingredients:

 Milk 400ml

Chicken shredded ¼ cup

Chicken stalk 1 ½ cups

Corn flour 2 T

Salt To taste

 Pepper ½ t

Butter 20g

Ajinomoto 1 pinch

Preparation

1- In a sauce pan melt the butter add corn flour stir for 10-15 seconds add the milk and cook till it thickens

2- Add the chicken stalk and the shredded chicken

3- Then add the seasoning and simmer for 15 minutes with occasional stirring.

4- Serve hot.

Serves 4 Nutrition information per serving

 Energy = 620

kcal Protein = 28 g

Ingradients:

Milk 450 ml

Chicken shredded 1 cup

Chicken stalk 1 cup

Processed cheese 2 cubes

Garlic 3 pods

Green bell peppers 30 g

Tomato sauce 5 T

Corn flour 3T

Salt To taste

Pepper ½ t

Butter 50g

Cheddar cheese 150g

Spaghetti 200 g

Yellow bell peppers 30 g

Red pepper 2 nos.

Mozzarella 100g

Preparation

1- To prepare the chicken filling heat 20g of butter in a pan add finely chopped garlic and the whole red chillies and fry till garlic turns golden brown.

2- Add the chicken shreds and bell peppers (cut in fine strips) and sauté for 2-3 minutes.

3- Add salt and pepper to taste. Then add the tomato sauce, simmer for five minutes.

4- Prepare white sauce in a heavy-bottomed pan, by melting the butter and frying the cornflower in it. Add milk and prepare a smooth sauce. Add salt to taste.

5- Grate the 3 types of cheese and keep aside.

6- Boil the spaghetti separately till ¾ th cooked and drain.

7- Now add the spaghetti to the white sauce and to it add 100g of cheddar cheese and all the processed cheese.

8- In a baking dish layer the spaghetti with the chicken filling.

9- Sprinkle the mozzarella and remaining cheddar cheese on top and bake at 150 C for 20 minutes - till the cheese melts and the spaghetti cooks completely.