Fruit

Image Chocolate Cheesecake

• 3 1/2 ricotta
• 2 egg whites
• 450 ml yogurt to cheese (drained)
• 150 gr sugar
• 50 gr graham cracker crumbs
• 28 gr cocoa
• 16 gr flour
• 9 gr vanilla

Imam Bayaldi

• 1,100 gr eggplants
• 120 ml water
• 75 ml olive oil
• 14 gr parsley (chopped fresh)
• 1 gr granulated sugar
• 5 slices tomatoes (fresh)
• 4 slices garlic (cloves peeled)
• 3 slices onions
• some salt
• some pepper

Impossible Buttermilk Pie

• 3 eggs
• 1/2 bisquick
• 300 gr sugar
• 240 ml buttermilk
• 75 gr melted butter
• 4 gr vanilla

Impossible Cheesecake

• 2 eggs
• 1/2 bisquick
• 240 ml sour cream
• 200 gr sugar
• 180 ml milk
• 26 gr sugar
• 18 gr vanilla
• 2 packages cream cheese

Individual Almond

• 20 pastry circles
• 20 mintes
• 7 3/4 round cookie cutter
• 5 strawberries
• 2 1/2 muffin (pan)
• 2 eggs
• 2 jelly roll pans for easy handlin bake
• 1 kiwifruit
• 1 chocolate (square)
• 1/4 grapes

Individual Fruit Tarts

• 1/2 lemon
• 1/8 in thickness
• 180 gr granulated sugar

Island Fruit Cooler

• 180 ml dole pineapple juice
• 120 gr guava
• 60 ml lemon lime soda

Italian Celebration Cake

• 15 carton ricotta
• 2 nd layer of cake
• 1/2 cheese mixture
• 110 gr butter
• 80 gr mini-chocolate chips
• 45 ml orange flavoured liqueur
• 45 ml warm water
• 16 gr candied fruit
• 16 gr powdered instant coffee

Italian Cheesecake

• 4 eggs
• 1 shortbread see recipe
• 1 use ameretto
• 400 gr riccotta cheese
• 130 gr sugar granulated
• 60 ml ameretto liqueur
• 32 gr unbleached flour
• 32 gr golden raisins
• 6 gr candied orange rind
• 6 gr candied lemon rind

Italian Easter Bread

• 5 eggs colored with (uncooked)
• 2 eggs
• 1/2 mixed candied fruit
• 200 gr confectioners sugar
• 160 ml milk
• 65 gr unbleached
• 50 gr sugar
• 40 gr blanched almon (chopped)
• 28 gr butter
• 24 gr melted shortening

Italian Fig Cookies

• 6 eggs
• 1 filling
• 700 gr all purpose flour
• 500 gr raisins
• 290 gr figs (dried)
• 250 gr butter (unsalted)
• 120 gr walnuts
• 110 gr brown sugar (light)
• 100 gr granulated sugar
• 85 gr double-acting baking powder

Jalapeno Pepper Jelly

• 3 liquid fruit pectin
• 2 jalapeno peppers (fresh)
• 1 green pepper
• 1,300 gr sugar
• 350 ml cider vinegar

James Beards Mothers Fruit Cake

• 125 sultanas
• 125 glace cherries
• 90 glace apricot
• 90 pecans
• 3 eggs
• 2 stirring occasionaly
• 270 gr glace pineapple
• 210 gr raisins
• 110 gr soft brown sugar
• 100 gr sugar

Japanese Fruit Pie

• 2 eggs
• 1 cube margarine
• 1 unbaked pie shell
• 200 gr sugar
• 75 gr dates (chopped)
• 65 gr nuts (chopped)
• 40 gr coconut
• 4 gr vanilla extract
• 2 ml vinegar

Japanese Fruitcake With Filling

• 9 layer cake pans
• 4 eggs
• 3 lemons
• 3 prepared pans
• 2 egg yolks
• 1 juice
• 5/8 batter (into)
• 600 gr sugar
• 375 gr flour
• 240 ml milk

Jasmine Rice With Dried Fruit

• 2 ribs celery
• 2 of pear (pieces dried)
• 1 onion
• 1/2 cranberries (dried)
• 1/2 fig (dried)
• 1/2 sunflower seeds
• 1,500 ml chicken stock
• 300 gr jasmine rice
• 55 gr butter
• 55 gr currants (dried)

Jell-o Fruit Cake

• 4 fruit (fresh)
• 1 egg (beaten)
• 1 fruit layer
• 220 gr flour
• 150 gr sugar
• 120 ml milk
• 100 gr sugar
• 90 gr jell-o
• 45 gr butter
• 45 ml oil

Jellied Cottage Cheese

• 49 cans
• 1,700 gr peaches (sliced)
• 1,200 gr pineapple (canned crushed)
• 950 ml boiling water
• 400 gr pineapple
• 375 gr lime flavored gelatin
• 4 packages uncreamed cottage cheese

Jellied Fruit Soup

• 240 ml orange juice
• 240 ml pineapple juice
• 1 package sweetened lemon flavored

Jello Ice Cream Pies

• 475 ml ice cream
• 325 gr fruit
• 240 ml water
• 120 gr jello