April 1st, 2006 by alice
Tags: Chocolate, Cranberryange, Fudge, White
INGREDIENTS
- 2tablespoonsbutter
- 2/3cupevaporated milk
- 1 2/3cupssugar
- 1/2teaspoonsalt
- 2cupsmini marshmallows(4 oz)
- 1teaspoonvanilla
- 1 1/2cups good quailtywhite chocolate chips(I use Ghirardelli)
- 3/4-1cup orange flavoreddried cranberries(plain is ok if you can’t find the orange ones)
- 1/2cup choppedwalnuts (optional)
- 1 gratedorange, zest of
DIRECTIONS
- Grease an 8″ square pan.
- In a medium saucepan, combine butter, milk, sugar and salt.
- Bring to a boil over medium heat, stirring constantly for 5 minutes.
- Remove from heat.
- Stir in marshmallows, chocolate chips, craisins, nuts, vanilla and orange zest.
- Stir quickly for 1 minute until marshmallows melt and blend.
- Pour into pan, cool, and cut into squares.
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April 1st, 2006 by alice
Tags: Ginger, Sesamesparagus
INGREDIENTS
- 8ounces thinasparagus, sliced on the diagonal into 2 inch pieces
- 2tablespoonshoisin sauce
- 1 1/2teaspoonsrice wine
- 1teaspoonsesame oil
- 1tablespoonpeanut oil
- 1teaspoonsesame seeds
- 2teaspoons minced fresh peeledginger
- 1clovegarlic, minced
- 1/2teaspooncoarse salt
DIRECTIONS
- bring a pot of water to boil, add salt and asparagus and cook for 1 minute.
- remove and rinse asparagus in cold water, drain well on paper towels.
- in a small bowl whisk together hoisin, rice wine and sesame oil.
- heat peanut oil in a large skillet.
- add sesame seeds to center of the pan and cook until the seeds are browned, about 5 minutes.
- add ginger and garlic and cook 1 minute.
- add hoisin mixture, asparagus and salt.
- stir often until asparagus is coated and heated through, 1 minute.
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April 1st, 2006 by alice
Tags: Cheesecake, Lemon, Ricotta
INGREDIENTS
- 1 1/2cupsvanilla wafer crumbs(about 45 wafers)
- 1/4cupbutter or margarine, melted
- 1teaspoon gratedlemons, rind of
-
FILLING
- 2 (8 ounce)packagescream cheese, softened
- 1 (15 ounce)cartonricotta cheese
- 1 1/4cupssugar
- 1/4cupcornstarch
- 4eggs
- 2cupshalf-and-half cream
- 1/3cuplemon juice
- 3teaspoons gratedlemons, rind of
- 2teaspoonsvanilla
DIRECTIONS
- In a bowl, combine wafer crumbs, melted butter and lemon peel.
- Press onto the bottom of a 9-inch springform pan.
- Bake at 325 degrees for 12-14 minutes; cool.
- For the filling: In a large mixing bowl, beat cream cheese and ricotta until smooth.
- Combine sugar and cornstarch; add to cheese mixture, and beat well.
- Add in eggs and half and half cream, beating on low speed, just until combined.
- Pour mixture into crust.
- Place the pan on a baking sheet.
- Bake at 325 degrees for 70-80 minutes, or until center is almost set.
- Cool on a wire rack for 10 minutes.
- Carefully run a knife around edge of pan to loosen.
- Cool 1 hour at room temperature.
- Refrigerate overnight.
- Remove the sides of pan.
- Garnish with more lemon if desired.
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April 1st, 2006 by alice
Tags: Cake, Cherry, Nut, Pound
INGREDIENTS
- 1/2lbbutter, softened
- 2cupssugar
- 4eggs
- 1cupsour cream
- 1teaspoonvanilla
- 2cups choppedwalnuts
- 2cupsflour
- 1teaspoonbaking powder
- 1(6-8 ounce)jarmaraschino cherries, drained and chopped
DIRECTIONS
- Cream the butter and sugar together.
- Add the eggs one at a time, mixing after each one.
- Add sour cream, vanilla, and remaining ingredients.
- Mix just until moist.
- Pour into a greased 10″ round pan.
- Bake at 350° for one hour.
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April 1st, 2006 by alice
Tags: Cake, Leches, Milk, Three, Tres
INGREDIENTS
- 6eggs, separated
- 1 1/2cupssugar
- 2cupsflour
- 2teaspoonsbaking powder
- 1/2teaspoonbaking soda
- 1/2teaspoonsalt
- 1 1/2cupswateror skim milk
- 1teaspoonalmond extract
-
TOPPING
- 1 (14 ounce)cansweetened condensed milk
- 2cupsheavy whipping cream(unwhipped)
- 1/2cuplight corn syrup
- 7tablespoonsevaporated milk
- 2teaspoonsvanilla
-
ICING
- 1/2cupheavy whipping cream
- 1/2cupsugar
- 1teaspoonvanilla
- 1cupsour cream
- 2tablespoonsicing sugar
- 1teaspoonalmond extract
DIRECTIONS
- In a large mixing bowl, beat egg whites until soft peaks form.
- Gradually beat in sugar until soft peaks form.
- Add yolks one at a time, beating until combined.
- In another bowl, combine the flour, baking powder, baking soda and salt; add to egg mixture, alternately with water or skim milk.
- Stir in extract.
- Pour into a greased 13″ x 9″ baking pan.
- Bake at 350 degrees for 35-45 minutes, or until cake tests done.
- Cool on wire rack.
- Poke holes all over cake with fork or thin straw.
- Chill, covered in fridge overnight.
- The following day: In a saucepan, combine condensed milk, cream, corn syrup and evaporated milk.
- Bring to a boil over medium heat, stirring constantly; cook and stir 2 minutes.
- Remove from heat; stir in vanilla.
- Slowly pour over cold cake, letting milk absorb into cake.
- Cover, and refrigerate.
- FOR ICING: In a mixing bowl, beat cream until soft peaks form.
- Gradually beat in sugar until stiff peaks form.
- Stir in vanilla.
- In a bowl, combine the sour cream, icing sugar and almond extract.
- Fold in the whipping cream into the mixture.
- Spread over topping.
- Refrigerate until serving.
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