MamasHealth.com Home Cake Recipes Applesauce cake Bacardi cake Black forest cake Coffee cake Cranberry bundt cake Fat-free cake Frosted cake Georgian fruit cake Gingerbread cake Gingersnap cupcakes Lemon pound cake Peppermint pound cake Peppermint cheesecake Plum cake Strawberry shortcake Vanilla cake loaves Links   Email Mama Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Jelly Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Tips for healthy holiday meals Egg Substitutes Cooking tips Wine info Food Delivery Programs Inexpensive Ovens Mama's Kitchen Dilemmas	Russian Tea Cakes Ingredients: 1 c. soft butter or margarine 1/2 c. confectioners sugar 1 tsp. vanilla 1/2 c. flour, sifted 1/4 tsp. salt 3/4 c. nuts, chopped Directions: Mix butter, sugar, and vanilla and set aside. Mix flour and salt and add to butter mixture. Stir in nuts. Form into 1 inch balls. Place about 2 inches apart on baking sheet. Bake 14 to 17 minutes at 400 degrees until delicately brown. While still warm, roll in powdered sugar. Let cool, then roll in powdered sugar again. Makes 5 dozen.       Light Lemon Cheesecake Ingredients: 3 egg whites Rind of 1/2 lemon 2 2/3 c. low-fat cottage cheese 1/8 tsp. vanilla 2/3 c. Splenda 1/4 c. cornstarch Directions: Preheat oven to 325 degrees F. Grease bottom of 7 inch cheesecake pan. Place all ingredients in blender or food processor. Blend until smooth. Pour into pan. Prepare a water bath by placing cheesecake pan in a larger oven-proof pan, then fill larger pan with enough boiling water to reach half-way up cheesecake pan. Bake in preheated 325 degree oven for 70 minutes, until center is set and toothpick comes out clean. Remove from water bath and refrigerate overnight. Before serving, carefully cut around edges with thin knife and invert on flat pan. Invert again on serving dish. Serve with fresh raspberries to top.	Sign up for our Email Newsletter For Email Marketing you can trust
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