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     "And I saw another angel ascending from the east, having the seal of the living God: and he cried with a loud voice to the four angels, to whom it was given to hurt the earth and the sea, Saying, Hurt not the earth, neither the sea, nor the trees, till we have sealed the servants of our God in their foreheads."  -Revelation 7:2-3

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Half-and-Half Cheesecake

Yield: 1 (8-inch) cheesecake (12 servings)

 This makes an extra-creamy cheesecake.

 Preheat oven to 350°F.

Have ready:
            1 unbaked (8-inch) graham cracker crust

Blend in a food processor or blender until smooth and creamy:
            ½ pound silken extra firm tofu
            8 ounces dairy-free cream cheese
            1/3 cup honey
            1/3 cup maple syrup
            2 Tablespoons fresh lemon juice
            1 teaspoon vanilla
            Pinch of salt

Pour into the pie shell, and bake for about 45 minutes or until cracks start to appear around the edge of the filling. Serve cold. Top with Creamy Topping or soy whipped topping if desired.


Creamy Topping

Yield: 1 ½ cups

 Process in a blender or food processor until smooth and creamy:
            1 (12.3-ounce) package firm silken tofu
            1/3 cup sweetener (honey, maple syrup, etc.)
            1 ½ teaspoons vanilla
            1 teaspoon lemon juice
            1/8 teaspoon salt

 Recipes taken from “Tofu Quick and Easy” – Revised Edition by Louise Hagler

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