Mostachon Recipes

Steps:

• 1. we start with the cake: Preheat the oven to 350 F because the oven must be hot or its not going to work with the cake. in a bowl you put the cream of tartar and the eggs white and start to beat until stiff then you add the sugar very slow, add the vanilla, the rexal or baking powder, when everything its completly add together we stop the beat.
• 2. then with a spatula and step by step add the cookies crumbs and the pecan add together all the ingredients with the spatula not use the electric mixer or everything its gonna be a mess and useless when everything its together put it on a 9 or 7 inch springform pan or in a individual springform pan and put in the oven for 20 min. ONLY 20 MINUTES, you don need to check it or anything just 20 min and the cake its out, remove the springform side and let it cool.
• 3. The Icing you dont gonna belive it, its DELICIOUS!!! ok you put in a bowl the cream cheese and the confectioners sugar, beat it and when they are together add the heavy cream and then the vanilla until it look like icing and put in the fridge for 30 min.
• 4. when the cake its cold or little warm you can add the icing be generous and put alot in the cake, its very important that the icing its very very hard if not its gonna start to melt. then add the fruit of your choise and decorate with pecan, mini chocolate, adding 2 types of fruit and enjoy it.

Steps:

• For the cake: Preheat the oven to 350 degrees F. Spray a 9-inch nonstick springform pan with nonstick cooking spray.
• In an electric mixer on high speed, beat the egg whites until soft peaks form. Add the sugar slowly, then the vanilla, baking powder, and salt while beating, about 2 more minutes. Turn the power off and fold in the walnuts and Maria crackers. Transfer to the prepared pan. Bake for 30 to 40 minutes.
• For the frosting: In an electric mixer, beat the cream cheese, sour cream, powdered sugar, and vanilla extract until soft peaks form and the mixture is smooth.
• To assemble: Remove the cake from the oven. Let cool for 15 minutes. Remove the springform. Using an offset spatula, spread the frosting all over the cake. Garnish with the strawberries and serve.

Steps:

• Heat the canola oil in a large pot over medium heat. Stir in the onion and red pepper, and cook until the onion has softened and turned translucent, about 5 minutes. Add the pork sausage, cook and stir until the sausage is crumbly and browned, about 10 minutes. Drain off and discard any excess fat, then stir in the crushed tomatoes, garlic powder, Italian seasoning, sugar, salt, and pepper. Bring to a simmer over medium-high heat, then reduce the heat to medium-low, cover, and simmer 20 to 30 minutes until the sauce has reached your desired consistency.
• Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add the penne pasta, and cook until al dente, 8 to 10 minutes. Drain the penne, then toss with the red sauce and Italian cheese blend. Stir until the cheese has melted. Season to taste with salt and pepper before serving.

Steps:

• Preheat oven to 290F.
• Whip egg whites, when they start to rise add sugar and salt.
• In a separate bowl combine crackers (crushed), nuts and baking powder.
• Fold the egg white mixture into the dry ingredients with a spatula.
• Put in a 9 inch springform pan.
• Bake for 40 minutes, turn oven off and take out when oven is cold. (You may do this over night).
• Whipped topping:.
• Blend cream cheese to soften.
• In another container whip whipping cream.
• Fold together with a spatula.
• Beat eggs (on stove in a double boiler to heat eggs) when they start to get stiff add sugar. Keep on stove until sugar is dissolved.
• Add vanilla.
• Keep beating until they are extremely stiff.
• Combine with cheese mixture with a spatula let set in fridge for a minimum of 4 hours.
• When serving:.
• Meringue on bottom then whipped cream then top with strawberries.