The first:
LEMON PUDDING!
INGREDIENTS
1/3 cup sugar
2 teaspoons all-purpose flour
1/3 cup milk
2 tablespoons lemon juice
1 teaspoon lemon peel
1 egg, separated
confectioners' sugar
DIRECTIONS
In a bowl, combine sugar and flour. Stir in milk, lemon juice and peel. Beat egg yolk; add to lemon mixture. In a mixing bowl, beat egg white until stiff peaks form; fold into lemon mixture. Place two ungreased 6-oz. custard cups in an 8-in. square baking pan. Divide lemon mixture between the cups.
Pour hot water into pan to a depth of 1 in. Bake, uncovered, at 325 degrees F for 35-40 minutes or until a knife inserted near the center comes out clean. Dust with confectioners' sugar. Serve immediately.
The second:
Perfect Chessecake Everytime!
INGREDIENTS (Nutrition)
1 1/2 cups crushed graham crackers
1 teaspoon white sugar
1/8 teaspoon ground cinnamon (optional)
1/4 cup chopped walnuts (optional)
4 tablespoons melted butter
2 (8 ounce) packages cream cheese, softened
3 eggs
1 cup sugar
1 teaspoon vanilla extract
1 (16 ounce) container sour cream
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Whisk together the crushed graham crackers, the 1 teaspoon sugar, cinnamon, and walnuts. Stir in the butter. Press the mixture into the bottom of a 9 inch springform pan.
Bake in the preheated oven for 10 minutes. Remove from oven; allow crust to cool.
Beat the cream cheese with the eggs on medium-low with an electric mixer until smooth. Beat in the 1 cup sugar and vanilla. Fold in the sour cream just until blended. Do not overmix; ovemixing causes the cheesecake to crack. Pour into the cooled crust.
Bake in the preheated oven for 30 minutes. Turn oven off. When the cheesecake has reached room temperature, chill in refrigerator for 8 hours before serving.
