Instructions For Matching 1 Recipe Cards

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INSTRUCTIONS FOR MATCHING 1 RECIPE CARDS

1. Print on 8.5 x 11 cardstock.
2. Trim using crop marks with an X-Acto knife or paper cutter.
RECIPE TITLE: New York Cheesecake
FROM THE KITCHEN OF:
NOTES:
INGREDIENTS:
5 large eggs, room temp
SERVES:
DIRECTIONS:
1.Generously butter the inside of a 10inch springform pan.Wrap a double
2cups sourcream room temp layer of heavy-duty aluminum foil tightly around the outside bottom and
4 8-ounce cream cheese,
sides, crimping and pleating the foil to make it conform to the pan. This
8 tbsp butter, room temp
will help to prevent water seeping into the pan when you put it into the
1 1/2 cups sugar
bain-marie. Position the baking rack in the center of the oven; preheat
2 tbsp cornstarch
the oven to 300F.
1 1/2 tsp vanilla extract
2. In a large mixing bowl, using an electric mixer, beat the eggs with the
1 tsp fresh lemon juice
sour cream until well blended. In a medium-sized bowl, beat the cream
1 tsp grated lemon zest
cheese with the butter until smooth and creamy. Add this to the egg-sour
cream mixture and beat until smooth. Add the sugar, cornstarch, vanilla,
lemon juice and lemon zest and beat thoroughly, about 2 minutes.
3. Pour into the prepared springform pan and place in a roasting pan (or
other pan) large enough to prevent the sides from touching. Place in the
RECIPE TITLE: Cappuccino Cheesecake
NOTES:
INGREDIENTS:
SERVES: 8 pcs
DIRECTIONS:
8 oz chocolate cookies
1. Preheat the oven to 325 degrees Fahrenheit.
2 T butter, melted
2. Very lightly butter the bottom and sides of a 6-inch springform pan,
10 oz full-fat cream cheese,
and wrap the pan in a double layer of aluminum foil so that the foil comes
softened at room temp for at up just under the outside rim of the pan, not extending to the inside.
least 30 minutes
3. Place the chocolate sandwich cookies in a food processor and
1/2 cup brewed espresso
process into fine crumbs. Add the melted butter and process or pulse to
3/4 cup powdered sugar
combine, making sure to scrape around the bottom at least once for
1 tsp pure vanilla extract
even mixing. Press the mixture firmly into the bottom and up the sides of
2 large eggs
the prepared pan. Set aside.
Topping:
4. Beat the softened cream cheese until completely smooth, scraping the
whipped cream
sides and bottom of the bowl as necessary to ensure even beating. With
cocoa powder
the mixer on med-low speed, VERY GRADUALLY stream in the warm
ground cinnamon
coffee, pausing to scrape down the bottom and sides of the bowl about

INSTRUCTIONS FOR MATCHING 1 RECIPE CARDS
RECIPE TITLE: Cranberry-Meringue Tart
NOTES:
SERVES:
INGREDIENTS:
DIRECTIONS:
I pound Pate Brisee
On a lightly floured work surface, roll out the dough to 1/4-inch thickness
Preheat an oven to 400F.
to fit a 9 1/2 or 10-inch tart pan with a removable bottom. Trim the pastry
cup finely chopped
blanched almonds
even with the pan rim. Cover and place in a freezer for 1 hour.
2 tsp cornstarch
Line the pastry shell with Al foil and fill with pie weights. Bake until
tsp ground cinnamon
slightly set, 10-15min. Remove the tart shell from the oven and remove
3 eggs whites
the weights and foil. Let cool. Reduce the oven to 375F. To make the
Pinch of salt
filling, combine the almonds, cornstarch, and cinnamon in a small bowl
cup sugar
and set aside. Beat the egg whites and the salt until soft peaks form.
tsp lemon juice
Sprinkle in the sugar and beat again until almost firm and glossy. Stir in
pound fresh cranberries
the lemon juice and beat until firm and glossy. Gently fold the almonds
powder sugar (for dusting)
mixture and the cranberries into the meringue. Pour the filling into the
pre-baked tart shell. Dust with confectioners sugar. Bake immediately

on the lower rack of the oven for 30min or until the filling has set.
RECIPE TITLE: Belgian Waffles
NOTES:
SERVES:
INGREDIENTS:
DIRECTIONS:
1 3/4 cups flour
1. Preheat your waffle iron.
1/4 cup corn starch
2. Whisk all of the ingredients together in a large bowl until smooth.
2 tbsp. sugar
3. (Grease waffle iron before each use) Pour approximately 1/2 cup
1 tbsp. baking powder
batter onto the hot waffle iron, and cook for 3:30 minutes, or to your
1/4 tsp. salt
liking.
2 eggs
1 3/4 c. milk
1/2 c. cooking oil
1 1/2 tsp. vanilla

a pinch of nutmeg
1/2 tsp cinnamon

INSTRUCTIONS FOR MATCHING 1 RECIPE CARDS (Back Optional)
1. Print on back for additional ingredients and directions.
INGREDIENTS:
DIRECTIONS:
oven and carefully pour in enough very hot tap water to reach halfway up
the sides of the springform pan.
4. Bake for 2 hours, 15 min, or until the cake is very lightly colored and a
knife inserted in the center emerges clean. Remove from the water bath
and carefully peel the aluminum foil from around the pan. Let stand at
room temp until completely cool, about 4 hours. Refrigerate, covered,

until well chilled. For best flavor and texture, this cheesecake is best
chilled overnight.
INGREDIENTS:
DIRECTIONS:
halfway through. Add the vanilla and powdered sugar and beat until there
are no visible lumps. Beat in the eggs, one at a time, just until completely
incorporated.
5. Pour the cream cheese mix into the prepared crust and place the
springform pan inside a tall-sided roasting pan.Very carefully add enough

water to the roasting pan so that it comes about halfway up the sides of
the springform pan-be sure not to splash any water into the cheesecake.
6. Bake for 55min at 325 F. Allow the cheesecake to remain inside the
turned-off oven as it cools (at least one hour, up to two).

7. Very carefully remove the roasting pan from the oven and lift the
springform pan out onto a dry kitchen towel. Gently unwrap and discard
the foil. Place a dry paper towel over the top of the pan and cover with a
clean sheet of foil. Place in the fridge to chill until serving, at least one
hour, up to five days. Add topping.

INSTRUCTIONS FOR MATCHING 1 DIVIDERS
2. Cut along the edge using scissors or X-Acto knife.

INSTRUCTIONS FOR MATCHING 1 DIVIDERS
2. Cut along the edge using scissors or X-Acto knife.

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LOVE VS. DESIGN // www.lovevsdesign.com // For personal use only.