CHEESECAKE

Ingredients
CRUST
½ cup of Unsalted Butter or Margarine
11/2 Crushed Graham Crackers
2tbsp Sugar

FILLING
1pack (225g) Eden Cream Cheese, Softened
½ Sugar
2tsp Unflavored Gelatin
½ Vanilla Essence
1cup Heavy cream, chilled and whipped

TOPPING
Fresh or Canned Fruits (Optional)
DIRECTIONS

Step 1
For the crust, mix all ingredients together. Press on a 7” cake pan or removable bottom
pan. Chill until set.

Step 2
For the filling, beat cream cheese and sugar until light and well blended.

Step 3
Dissolve gelatin in 3 teaspoon of cold water, heat gelatin mixture in a pan or microwave-
safe bowl for 1 minute. Add to cream cheese mixture while still hot. Mix well.

Step 4
In a separate bowl whip cream cheese mixture. Pour into crumb-lined pan. Chill for 4-6
hour. Top with preferred fruits.
 CINNAMON FRUIT BISCUIT

Ingredients
½ cup of sugar
½ teaspoon ground cinnamon
1tube (12 ounces) refrigerated buttermilk biscuits, separated into 10 biscuits.
¼ cup butter, melted.
10 teaspoon strawberry preserves.

DIRECTIONS
1. In a small bowl, combine sugar and cinnamon. Dip top and sides of biscuits in butter,
then cinnamon-sugar

2. Place on ungreased baking sheets. With the end of wooden spoon handle, make a
deep indentation in the center of each biscuit, fill with 1 teaspoon preserves.

3. Bake at 375 degrees for 15-18 minutes or until golden brown. Cool for 15 minutes
before serving (preserves will be hot).
 BANANA MACADAMIA MUFFINS

Ingredients
3 cups all-purpose flour
2cups sugar
2 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
3 large eggs, room temperature
1 cup canola oil
1 teaspoon vanilla extract
3 medium ripe bananas, mashed
1 cup sweetened shredded coconut
1 can (8 ounces) crushed pineapple, drained
1 cup macadamia nuts, coarsely chopped
DIRECTIONS
1. Preheat oven at 375 degrees. In a bowl, combine the first ingredients. In another
bowl, combine the eggs, oil and vanilla. Stir into dry ingredients until just moistened.
Fold in the bananas, coconut and pineapple.

2. Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with nuts. Bake for 18-
20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing
from pans to wire racks.