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Saturday, 29 March 2008
New Orleans Cajun Justin Wilson tells another story about duck hunting in the Swamps.
Friday, 28 March 2008
A good cookies and cream cheesecake is like a good Sunday nap. You can live without it... but why would you ever want to?
Well, this cookies and cream cheesecake is a fantastic blend of the Oreos we all know and love, plus the creamy texture of a delicious cheesecake. The best part is that this recipe is "no-bake" which means no oven required. It is a perfect answer to dessert on a hot summer night!
Just pop this no-bake cookies and cream cheesecake into the fridge and soon you'll be ready to enjoy it!
24 chocolate sandwich cookies (Oreos), finely crumbled, about 2 cups
1) Combine fine cookie crumbs and soft margarine; press into bottom of 9-inch springform pan. In a saucepan, soften gelatin in cold water; stir over low heat until dissolved. In a mixing bowl, combine cream cheese and sugar, mixing at medium speed of an electric hand-held mixer until well blended. Gradually add gelatin mixture and milk, mixing until well blended.
2) Chill until mixture is thickened but not set; fold in whipped cream. Reserve 1 1/2 cup cream cheese mixture; pour remaining cream cheese mixture over crust. Top with coarsely crumbled cookies then remaining cream cheese mixture. Chill until firm.
Once your simple cheesecake is complete, it is only a matter of time before it firms up and you can eat it. Although it may seem like a tedious and time-consuming task; in the end you will actually still save the time it would have taken to bake the cheesecake in the oven.
This cookies and cream cheesecake recipe is no-bake but all flavor!
Wednesday, 26 March 2008
A delivery of wine as a gift is certain to surprise and impress. Whether it is for a special occasion like a wedding or anniversary, giving wine as a gift is never out of place. It matters not if the person your are giving the gift to is not a wine connoisseur as receiving a gift on that special day will echo your sentiments. After all, giving is always better than receiving but again they could be wrong when talking about a fine bottle of wine.
If you are not really sure which wine to include in your gift basket, don't worry. The staff at the gift shop should be able to assist you. If you know your wines, you can choose any type you like and you can even change the packaging to add that special touch. If you want to go the extra mile and really make it special, add a few little extras that you know the intended receiver would like.
If you can tell a fine bottle of wine from an average one, then selecting the wine should not be a problem. Wine selection is an integral part of the message that you are trying to achieve and it usually helps if you know the person's tastes and likes. However if the gift is for a person that is not very close to you but you know that they drink wine, try to stick to old favorites. If they like reds, then a fruity wine might be the go. If you are really stuck, just go down to your liquor store and narrow your choice down to wines that are "easy drinking" and wines that a connoisseur will appreciate.
If the person is a non-wine drinker, that should not stop you either. Instead just replace the wine bottles with champagne or even something more exotic. To make your delivery of wine as a gift, really stand out, add a bit of "luxury" to it. Fine imported chocolates or any other small luxury items can all be added. Let you personality shine through and your mind run wild. Another classy touch would be to add a beautiful arrangement of flowers to your already special gift.
Timing And Packaging
If you have gone to great lengths to making sure that your gift will be a stand out, don't ruin it all by neglecting the packaging and not ensuring that your delivery of wine as a gift will arrive on time.
Fist impressions always count and sending your wine gift in a "plain" cardboard gift box will definitely not help the goal that you are trying to achieve. If you want to make your delivery of wine as a gift special, pay close attention to the packaging also. Make sure it fits the occasion or the person the gift is intended for even if you have to spend a little more cash doing so.
The other matter that you need to focus on, is to make sure that your delivery of wine as a gift arrives on time. Usually early in the morning or just after the person arrives at home after a hard days work are the best options with arrival after the event rating as a very poor third on the list. So shed a little extra money a send it with a very reputable courier company.
Monday, 24 March 2008
Biting into this cake reminds me of everything good in a Jane Austen book. It makes me think of grace, elegance and beauty. It takes me to a place where manners and art are everything. Where the sweetness in life is walks through parks with good friends and family. I can almost hear the birds chirping through the quiet (unlike everyone now-a-days who all they can hear is cars and computers) through the taste of this cake. The warmth of the cake makes me think of the warm sun that shone pure light. Another words, this cake reminds me of a time I have never been in. Maybe you can find a little sweet elegance of Jane Austen in this cake, or maybe you'll just like it. Either way, it will always remind me of Jane Austen.
Ingredients: 1 tbs apple fruit concentrate, 1/2 cup apple juice, 2 granny smith apples cored and grated, 1 tsp salt, 1 cup chopped dates, 2 cups whole-wheat flour, 2 eggs, 6 tbs sunflower oil, 1 tbs chopped walnuts, 1/3 cup light brown sugar, 2 tsp ground cinnamon, and 2 tsp baking powder
1) Preheat the oven to 350 degrees. Grease an eight inch round cake pan with butter cooking spray. Put wax paper on the bottom of the pan. Then grease the paper with the butter cooking spray. Sift the flour, salt, baking powder, and cinnamon into a large bowl. Stir the dates in. Then make a well in the center.
2) Mix the sugar with the fruit concentrate in a small bowl. Slowly stir in the apple juice. Put in with the dry ingredients. Also put in the eggs, oil and apples. Mix well.
3) Spoon the mixture into the pan with a rubber spatula. Sprinkle with the walnuts. Bake for about 60 minutes (or until when poked with a toothpick comes out clean). Tap cake out of pan and onto a wire rack to cool. Peel off the lining paper and then allow to cool.
4) Enjoy the warm goodness!
*Based on a recipe from Cake and then I molded it from there.
Rachael Rizzo has been acting since she was nine years old. She uses her experience to write about what the things she loves mean to her (mostly movies and baking). She is twenty-three years old and resides in beautiful Oregon.
Thursday, 20 March 2008
Let's have some fun with the kids for Easter! I have a couple of delicious ideas that you can make with ingredients you already have on hand. The best part of these recipes is that your children will have as much fun making them as they do eating them. It will be smiles all around as you make these fun Easter treats with your family.
Let's hop to it! We will start with decorated Jell-o jigglers and then make some cute egg shaped cookies. Your imagination is the only limit here. Easter is a great time for making and decorating fun things to eat! Decorating them with the pinks and greens of spring plus all the delightful sprinkles that are available in the stores now make them especially attractive this time of year.
Decorated Jell-o jigglers
4 small pkgs. or 2 large pkgs. Jell-o any flavor
2 1/2 cups boiling water or juice (apple or pineapple are good choices)
To make jigglers:
Completely dissolve gelatin in boiling water or juice.
Pour into 13 X 9 inch pan and/or molds.
Chill until firm, about 3 hours.
To remove jigglers from pan:
Dip bottom of pan in warm water about 15 seconds.
Cut with cookie cutters or cut into 1 inch squares.
Moisten fingers with water and gently lift jigglers from pan.
To remove jigglers from molds:
Dip bottom of molds in warm water about 15 seconds.
Moisten fingers with water and gently lift jigglers from mold.
You can decorate the jigglers for extra fun!
Whipped topping, sprinkles, and gels are wonderful options for decorating your jigglers.
The fun is the limit to the variations for your jigglers!
Egg Shaped Cookies
1 cup butter, softened
1 cup granulated sugar
1 large egg, at room temperature
1 1/2 teaspoons vanilla extract
3 cups all-purpose flour
1 1/4 teaspoons baking powder
Cream butter and sugar until fluffy in a large mixing bowl.
Add egg and vanilla extract and mix until just combined.
Combine flour and baking powder in a separate bowl.
Add flour mixture to butter mixture gradually.
Cover and refrigerate dough for at least one hour to make handling dough much easier.
Set oven to 375 degrees.
Roll out dough to 1/4 inch thickness.
Cut dough into egg shapes or any shape desired. Plastic eggs make nice cutters.
Place 1 inch apart on greased baking sheet.
Make a hole for the ribbon by piercing a hole near top of cookie with a toothpick.
Bake in 375 degree oven for 8 - 10 minutes.
Allow cookies to cool on baking sheet for 1 minute before removing from baking sheet.
Allow cookies to cool completely before decorating.
2 cups confectioners' sugar
1/4 cup warm water
1/2 teaspoon almond extract
Liquid food coloring
Pour confectioners' sugar in a mixing bowl.
Add water gradually until it becomes a thick spreading consistency.
Add almond extract.
Add food coloring. Separate icing into different bowls if more colors are desired.
Using a spoon or pastry brush, cover the top of the cookies with the icing.
Add sprinkles to the wet icing.
Store unused icing in airtight container for decorating cookies later.
Allow the icing on the cookies to dry several hours or overnight.
Use gels or remaining icing in a pastry bag to decorate cookies.
Thread a ribbon through the cookie holes.
You are all set to enjoy the cookies by hanging them on an Easter tree or eating them!
Wednesday, 19 March 2008
There's no need to give up apple pie if you're cutting down on sugar these days. Bet no one will be able to tell the difference, either.
Oven: 400 degrees
Sift the flour and the salt into a bowl. Cut in half the shortening with two knives or a pastry blender until the mixture resembles coarse meal. Cut in the remaining shortening until the size of small peas.
With a fork, stir in just enough ice water to bind the crumbly mixture together. Dough will ball and follow the fork around the bowl. Turn the dough out on a floured board and roll out half to fit a 9-inch pie plate. Put the dough in the plate.
In a bowl, stir the sugar substitute with the two tablespoons of flour, cinnamon, nutmeg, and one-eighth teaspoon salt, mixing well.
Wash, dry, peel, core, and quarter the apples. Then slice the fruit and add it to the sugar mixture. Mix well. Transfer the fruit to the pastry-lined pie plate. Dot the fruit with the two tablespoons of butter.
Roll out the remaining dough. Slash the pastry to allow the vent. Or, if you prefer, cut the dough into one-inch strips of pastry and weave for a lattice top. Either way, place the pastry on top of the pie, and press firmly around the edge. Bake for about fifty minutes, or until the crust is nicely browned and the fruit is tender. Serves six.
Tuesday, 18 March 2008
Wine Country Gift Baskets
For collectors of valuable wines with long term potential, the best solution is probably a combination of off-site storage in a secure facility with ideal temperature and humidity conditions, with some small amount of temperature-controlled storage in the home for those wines which are ready to be enjoyed at the peak of perfection. Before we reviewing the Abruzzi wine and cheese that we were lucky enough to purchase at a local wine store and a local Italian food store, here are a few suggestions of what to eat with local wines when touring this beautiful region. Before reviewing the Trentino-Alto Adige wine and cheese that we were lucky enough to purchase at a local wine store and a local Italian food store, here are a few suggestions of what to eat with indigenous wines when touring this beautiful region.
Before reviewing the Molise wine and cheese that we were lucky enough to purchase at a local wine store and a local Italian food store, here are a few suggestions of what to eat with indigenous wines when touring this beautiful region. Reviewing the Latium wine and cheese that we were lucky enough to purchase at a local wine store and a local Italian food store, here are a few suggestions of what to eat with indigenous wines when touring this beautiful region. Before reviewing the Piedmont wine and cheese that we were lucky enough to purchase at a local wine store and a local Italian food store, here are a few suggestions of what to eat with indigenous wines when touring this beautiful region.
Friday, 14 March 2008
Who doesn’t like a rich, delicious chocolate dessert to end a great meal? In fact, a great chocolate dessert recipe can make an otherwise bland meal seem great. They say people remember the end of the meal more than the beginning. So, it’s no surprise that most chefs recommend you put a little thought into choosing a great finishing recipe and luckily, a chocolate dessert will more often than not, fill the bill superbly and easily!
How to Find a Great Chocolate Dessert Recipe
I know I am a chocolate freak and I think there is truly nothing better than enjoying a home-made dessert. But the best part is there are so many recipes to choose from that it’s just so easy to be a chocolate dessert freak! So, I’m going to share one of my real favorite recipes. It is called the double chocolate chunk cookie recipe, and for this you will need: 2 cups all-purpose flour; ¾ cup Nestle Toll House baking cocoa; 1 tsp baking soda; ½ tsp salt; 1 cup butter or margarine, softened; 2/3 cup granulated sugar; 2/3 cup packed brown sugar; 1 tsp vanilla extract; 2 large eggs; and 1 ¾ cups Nestle Toll House semi-sweet chocolate chunks.
First you need to preheat the oven to 350°F, it is important that the oven has reached baking temperature, and then combine the flour, cocoa, baking soda and salt in a medium bowl, and beat the butter, granulated sugar, brown sugar and vanilla extract in a large mixer bowl until it is perfectly creamy. Then add the eggs one at a time, beating well after each addition; gradually beat in the flour mixture, stir in chunks, then drop by rounded teaspoon onto ungreased baking sheets.
Now let them bake away for about 9-11 minutes. You will see the cookies puffing up and the centers will still be soft. Check by inserting a skewer or strand of raw spaghetti. Then allow them to cool on baking sheets for a couple of minutes after you take them out of the oven, and remove to wire racks so that they can cool completely.
I know you will just love this simple recipe. It is so easy but really satisfying even as a dessert. To dress the cookies up a bit and to make them more of a formal chocolate dessert, you may like to try the following finishing touches.
Arrange two cookies in a small desert bowl. Pile whipped cream between the cookies then crumble two small meringues over the top. Dress up with fresh raspberries and top with a small amount of extra whipped cream.
Place a layer of fresh strawberries on bottom of serving bowl. Carefully slice one cookie lengthways and place one half on top of strawberries. Add layer of whipped or thickened cream that has been flavored with orange liqueur. Place other half of cookie on top. Add more fresh cream and garnish with a few strawberries.
Thursday, 13 March 2008
Lucky Leprechaun's Hat
This design calls for a dome cake and a slightly wider, round cake layer. If you don't have a dome cake mold, use an oven-safe glass bowl.
Torte and fill the dome cake. Using green tinted buttercream, ice the round cake. Before the icing crusts, place the dome on top and ice it.
Give the leprechaun's hat a wide band that you create with chocolate buttercream or a ribbon of chocolate fondant. To pipe the hatband, you can use a strip of evenly cut paper to create an imprint, and then, using a star tip, fill in the band.
Next, pipe a gold buckle (with orange-yellow icing) onto the hatband. For a magical touch, apply edible gold glitter to the buckle.
Note: While edible gold glitter isn't cheap, you can find some good deals online. Large craft stores such as Michael's may also carry this.
Then pipe a large shamrock onto the hat. If you'd rather not do this freehand, make an imprint by pressing lightly onto the icing with a shamrock cookie cutter. Then using a start tip and dark green icing, fill in the shamrock. For an extra festive touch, serve with Irish Coffee.
Here's what one reader had to say about our "Cake Decorating Made Easy!" Video Books:
"This is a must have for all your cake decorating needs. They go over the basics in easy 'layman's' terms...very detailed. Great asset to anyone's cake decorating library."
Betsy Jacob, Fulton, MO
And here are more decorating ideas for magical St. Patrick's Day cakes:
Finally, here's a Cake Decorator's version of the Irish Blessing for you:
May the road rise to meet you, May the wind be always at your back, May all your cakes bring a smile to your face!
Wednesday, 12 March 2008
In any relationship thinking about the other person and making their day happy and memorable is what it is all about.
One great way to create that moment of happiness is to send the other person a unique gift basket with quality products and a thoughtful message. A gift basket says that you care for and are thinking about the other person and that memory will be repeated again and again as they use the basket and the quality products the basket contains.
Gift Baskets for All Occasions
The flexibility and variety of gift baskets is limited only by the imagination. For example:
• A tea gift basket can give a delightful array of morning drink choices.
• Spa essentials gift baskets make a great way to unwind.
• Gift basket can include subscription gifts like a Tea of the Month Club.
• A Taste of (Choose the culture – Italian, French, Chinese etc.) is a great gift basket idea for someone who appreciates that culture.
• Spa gift baskets are great for busy moms who have no time for themselves
• Senior citizens love gift baskets.
• Kosher gift baskets are excellent for Jewish individuals.
• A race car driver would appreciate a NASCAR or NHRA gift basket after a big win.
• A sales person closes a big deal.
• A friend or loved one earns a big promotion.
Special Occasions are Always a Good Time for a Gift Basket:
• Just Because
• Love & Romance
• Thank You
• Get Well
• For Men
• For Women
• Valentine's Day
• Mother's Day
• Father's Day
How do you make a Gift Basket?
One can make their own gift basket but if you require a greater quantity of gift baskets or want to send to multiple recipients, it is best to work with a gift basket supplier. There are many high quality gift basket vendors and most of them sell through e-commerce web pages on the internet. E-commerce increases choice and provides ease of purchase.
The industry is very competitive and this competition encourages higher quality and unique and attractive gift baskets. Suppliers are constantly searching for ways to improve their offerings.
Tea is Ideal for a Quality Gift Basket
High quality, loose leaf tea products are often included in gift baskets for a number of reasons:
• Quality Tea Tastes Delicious: A cup of tea appeals to the palette and creates a unique taste experience.
• Tea Creates A Feeling Of Well Being: Ask any tea drinker and they will attest to the soothing and serene effect of a cup of tea.
• Tea Is Good For Your Health: The health benefits of tea in preventing illnesses like heart disease and cancer are well documented.
• Packaging is Important: High quality tea packaging in tins with quality labels is attractive and appealing in a tea basket.
• Unique, Flexible Offering: Some tea vendors offer gift certificates and Tea of the Month Club memberships.
• Quality Added Value: High quality tea reinforces the perception of quality for the entire basket.
• Opportunity for Vendors: Many tea suppliers have their own customer bases who are also potential customers for gift baskets. Some tea suppliers offer gift basket vendors special pricing and wholesales programs for their tea products.
Tea is the second most popular beverage in the world after water and the market demand for high quality, loose leaf tea is growing rapidly in the United States. Tea makes a perfect gift for everyone and the inclusion of tea will add significant value to the gift basket.
What to Look for in a Gift Basket Supplier
Quality of Products – The supplier must offer high quality products. Sending a friend or loved one a low quality, cheap looking gift basket may do more harm than good.
Unique, Memorable Offerings – Choose a supplier with creative, attractive offerings that will appeal to the gift basket recipient.
Ease Of Purchase – Purchase from a supplier with a well designed e-commerce web site that allows you, the customer, an easy to use shopping cart and check out procedure.
Quality Of Customer Service- Always deal with a supplier who stands behind each purchase through an effective customer service process. Remember claims of good customer service don’t count – look for testimonials on the web site.
Total Value- Total value is the essence of a quality purchase. Look for a supplier offering quality, innovative products coupled with ease of purchase and world class customer service. Value is more than the lowest price and quality will be remembered.
Tuesday, 11 March 2008
Brownies and other bar cookies are softer and more cake-like than any of the other types of cookies. They are baked in greased pans that have sides and are least 1 ½ inches deep.
Monday, 10 March 2008
This delicious cake is a Southern specialty and has been in my family for many generations. In the early days, red velvet cake was the signature dessert in upscale restaurants and hotels. But today this rich and sweet dessert topped with cream cheese frosting is enjoyed at many celebrations. This moist cake is a good choice to serve for special occasions, and is perfectly suited for your Easter feast.
A few years ago, my sister Debra and I were celebrating her wedding anniversary and my birthday. I doubled the recipe for this cake and baked it in a half-sheet cake pan. Our guests just love it. It was a nice change from the traditional decorated birthday cake. Try it for your next celebration. You’re be glad you did!
2 1/2 cups self-rising flour
Preheat oven to 350 degrees. Grease and flour three (8 inch) round pans. In a large bowl, mix together sugar, oil, and eggs. Add food coloring and vinegar to buttermilk. Add baking soda to flour.
Add flour mixture and buttermilk mixtures alternately to the sugar mixture. Mix well. Stir 1 teaspoon vanilla into batter. Pour batter into prepared pans. Bake for 20 to 25 minutes, or until tester comes out clean. Remove from oven, and cool on wire racks.
Cream Cheese Frosting
1 (8 ounce) package cream cheese, softened
Mix together cream cheese, butter or margarine, confectioners' sugar, and vanilla. Stir in nuts. Spread over cooled cake.
Thursday, 06 March 2008
As a wine lover, you know that there is a wine for every occasion and you enjoy discovering new and fresh ideas about which wines are fun and exciting for every occasion. Food is the high calling for enjoyment of wine yet wine drinking for the enjoyment of a wine is also highly appreciated by most wine connoisseurs.
A dessert wine is a prime example of a wine that can often best be enjoyed without the benefit of food. Indeed, many connoisseurs believe that the best attitude about dessert wine is that the dessert wine is the dessert, not an accompaniment to the dessert. A fortified Port or Sauternes make fine dessert wines that need no sweet dessert dish to detract from their own sweetness.
Full bodied, yet smooth red wines such as a Shiraz or a Merlot can also stand on their own merits without the accompaniment of food. You can sip a smooth full-bodied glass of red wine such as this because it does not need any enhancements to make it as enjoyable as it can get. More often, though, people wish to pair their wines with foods because their meals are not as good without wine. A simple spaghetti dish is a dish that you can enjoy without the benefits of wine, but once you pair a great Sangiovese with an ordinary spaghetti dish, you will never want to go back to spaghetti without it.
Likewise, appetizers are great on their own, but add Champagne, as an aperitif and you will probably never be satisfied with the tiny snacks again without it. Whether your aperitif is a pre-lunch or pre-supper drink, you can find a wine or Champagne that will serve as a tantalizing accompaniment to your appetizer.
On the same note, you can find a wine to accompany any meal as well. Are you planning a light, sophisticated luncheon for your book club members? Perhaps such an occasion calls for a cool, light sophisticated un-oaked Chardonnay. Are you planning neighborhood association Sunday afternoon meeting? After the business of the meeting is over, perhaps you should serve a hearty lunch of burgers and grilled foods. A Southern Australia Cabernet Sauvignon would accompany such a meal perfectly.
If you want to plan an elegant dinner party with five courses, you will want different wines for different courses. If you do this, you will want to begin with lighter bodied wines to match the lighter style of the first two courses. Usually, the appetizer courses of such meals include selections of Chardonnay, Pinot Blanc, Sauvignon Blanc or Pinot Grigio.
The third and fourth courses of a five-course meal usually call for red wines. For the third course, a lighter bodied Pinot Noir is usually good and for the fourth course, usually the main course, you will often want to select a heavy-bodied, full and well rounded Cabernet Sauvignon or Merlot.
The fifth course, the dessert, as discussed above can be all about the wine if you so choose. On the other hand, if you prefer to have food with your last course, you could serve cheese or nuts with your dessert wine.
Tuesday, 04 March 2008
This white chocolate cheesecake is a great blend between a plain cheesecake and a chocolate cheesecake. It is not too rich but sweet enough to keep you interested. This is another recipe that my grandma taught me to make as we worked together in her kitchen. Every time I make this recipe, I happily think about Grandma Mary.
This cheesecake, similar to many of the others, is great for easy entertaining, extravagant parties, or everyday enjoyment. It presents itself beautifully! Like most cheesecake, it takes awhile to make but the result will be well worth the wait. With this recipe, it's a lot of fun to experiment with different sauces to drizzle over the top of the cake, although my favorite has always been chocolate.
If your family is anything like mine, this white chocolate cheesecake will only last a couple of days because it is so delicious; lucky for you it can serve up to 20 people!
YIELD: 20 slices
1/2 cup butter
Melt butter in a saucepan on low heat, add wafer crumbs, white chocolate, and 1/4 cup sugar. Blend well. Press on two sides and bottom of 9 inch spring form pan.
Combine cream cheese and ¼ cup sugar and beat with mixer until soft. Add crème de Cassis and salt and continue beating. Add eggs slowly, one at a time, on low speed. Do not over beat. Fold in white chocolate. Pour mixture into prepared pan and bake at 350° for 60 minutes or until lightly browned and firm in the middle. Let stand for 10 minutes.
Combine sour cream, sugar and almond extract and blend until smooth. Spread over top of cake and bake 10 minutes more at 350°.
Traditionally, cheesecakes are served cold so go ahead and put your new white chocolate cheesecake into the refrigerator. Chill for at least four hours before serving.
Once the chilling time has passed, be sure to remove the cheesecake from the fridge and let it sit on the counter for about ten minutes prior to slicing. It just makes it a little easier to slice if it is not so cold.
I know you can hardly wait, so go ahead, choose your prettiest plate, and cut that first perfect slice. Then take the time to sit down, put up your feet and enjoy a little taste of heaven on earth as you sink your teeth into the scrumptious Wonderful White Chocolate Cheesecake Recipe. Yummy!
Monday, 03 March 2008
Easy pesto sauce
Rinse and dry fresh basil well, then place basil leaves in blender. Add garlic to basil in blender and mix well, then slowly add oil while blender is running to basil garlic mix. Finally, add pine nuts and parmesan cheese. Process until all ingredients are combined and smoothed. Season with salt and pepper to taste.
Cook pasta in boiling water with some salt and oil for about 8 to 10 minutes, then drain from water. Add pesto sauce to hot pasta and serve at once.
Other delicious uses for pesto sauce:
We would like to share with you several ideas to marinate your fillet, steak, chicken or fish fillet for better, tasty grilling flavor. Grilling and marinating tips and tricks for a great grilling taste. We will provide you later with ideas for marinating your steak, fillet, or chicken before grilling and you will enjoy a different rich flavor for your grills.
Saturday, 01 March 2008
Cheesecake is a timeless treat. This wonderful comfort food is steeped in tradition. While cheesecake has evolved through the centuries, it remains as one of the most popular desserts of all time. This luxurious dessert can be made light or rich and every imaginable way in between. Chefs through the ages have taken the finest ingredients and created some truly memorable offerings. Today, a home chef can take time-tested recipes and create an amazing dessert in the comfort of their own home.
Cheesecakes begin with the crust. A classic crust is made from crushed graham crackers, mixed with sugar and melted butter. More contemporary crusts can be made with crushed vanilla wafers, Oreos, or any other crushed cookie that matches or plays well with your filling. Gourmet crusts can be made from breadcrumbs, cracker crumbs, cookie crumbs, or pastry dough.
Cream cheese is the main ingredient for American cheesecakes. Other cuisines use different cheeses. Sugar and chicken eggs are the two other ingredients that most recipes start with as a base. Its really about ratios of ingredients to the size of pan to achieve the creamy consistency you desire. There is a delicate balance, as the more cream cheese you use the denser the cheesecake will be, the more eggs you use, the more creamy and airy.
Fillings can be flavored with rich chocolate or candies, tangy citrus juices and fruit slices, nutty liqueurs, almost anything sweet and savory can be incorporated into a cheesecake filling. Consider your menu and choose a cheesecake to match. For the calorie conscious, light and airy cheesecake desserts that take advantage of less fat cheeses and smaller quantities of sugar are readily available.
Nothing is more beautiful than a piece of cheesecake carefully plated, garnished and presented to its anxious diner. Endless varieties exist, allowing the home chef to choose a recipe to prepare, that is a perfect ending to any gourmet meal. Serve your cheesecake plain, with a chocolate shaving or fruit garnish, or with a sweet sauce.