May 22nd, 2006 by alice
Tags: Batter, Bread, Cheese, Cranberry
INGREDIENTS
- 1 1/4cupsmilk
- 3cupsall-purpose flour
- 1/2cupsugar
- 1packetyeast
- 1teaspoonsalt
- 1/2cupbutter, chilled(1 stick)
- 1/2cupcream cheese, chilled(4 ounces)
- 1cupdried cranberries(3-ounce package)
DIRECTIONS
- Heat milk in small saucepan over low heat until temperature reaches 120*F to 130*F.
- Remove from heat; set aside.
- Grease 8-inch square pan; set aside.
- Combine flour, sugar, yeast and salt in large bowl.
- Cut butter and cream cheese into 1-inch chunks; add to flour mixture.
- Cut in butter and cream cheese with pastry blender until mixture resembles coarse crumbs.
- Add cranberries; toss.
- Add warm milk, beat 1 minute or until dough looks stringy.
- Place batter in prepared pan.
- Cover with towel; let rise in warm place about 1 hour.
- Preheat oven to 375*F.
- Bake 35 minutes or until golden brown.
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May 22nd, 2006 by alice
Tags: Frozen, Lime, Pie
INGREDIENTS
- 1package galletas mariascookies
- 1/2cup softenedbutter
- 1 (14 ounce)cancondensed milk
- 200gcream cheese
- 5limes
DIRECTIONS
- Crush cookies in food processor (or by hand) and mix in medium bowl with butter.
- Form an even crust with butter/cookie mixture on bottom and sides of 8″ glass pan.
- In blender, mix condensed milk, cream cheese and the juice of five limes until creamy and well blended.
- Empty mixture into cookie crust.
- Place in fridge for at least 5 hours.
- If freezing, 3-4 hours is sufficient.
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May 22nd, 2006 by alice
Tags: Five, Minute, Pie, Pumpkin
INGREDIENTS
-
Crust
- 1 1/2cups finely crushedgraham crackersor dryplain breadcrumbs
- 3tablespoonscanola oil
-
Filling
- 2cupscanned pumpkin(not pumpkin pie filling)
- 1 1/2cupssoy milk(I use VitaSoy)
- 3/4cupbrown sugar
- 1/4teaspoonsalt
- 1teaspooncinnamon
- 1/2teaspoonground ginger
- 1/4teaspoonground cloves
- 4 organicegg whites(or 1/2 cup Egg Beaters)
- 1tablespoonvanilla extract
DIRECTIONS
- Preheat oven to 350 degrees F.
- Spray a 9-inch pie plate lightly with cooking oil spray.
- For the crust: Combine the crumbs and oil in a small bowl until well blended.
- Press mixture firmly and evenly into prepared pie plate, across the bottom and just slightly up the sides.
- Spray crumb surface lightly with cooking oil spray.
- Bake for 5-8 minutes, until just golden brown around edges.
- Remove from oven; raise oven temperature to 425 degrees F while you make filling.
- For the filling: Combine all filling ingredients in a blender or food processor and blend until very smooth.
- Alternately, combine all ingredients in a large bowl and whisk by hand until smooth.
- Pour filling into baked crust (crust does not have to be cool).
- Bake for 425 degrees F for 15 minutes, then reduce oven temperature to 350 degrees F and bake for an additional 35-45 minutes, until a knife inserted into the center of the pie comes out clean.
- Cool pie on a rack.
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May 22nd, 2006 by alice
Tags: Bake, Beef, Stew
INGREDIENTS
- 1cupwater
- 1 (14 1/2 ounce)candiced tomatoes, undrained
- 1bell pepper, cut in chunks
- 2teaspoonssugar
- 1 1/2teaspoonssalt
- 1/2teaspoonblack pepper
- 4mediumcarrots, cut into 1 inch chunks
- 3mediumpotatoes, peeled and quartered
- 2celery ribs, cut into 3/4 inch chunks
- 1mediumonion, cut into chunks
- 2lbslean stewing beef, cut into 1 inch cubes
- 1canstring beans
DIRECTIONS
- In a large bowl, combine the tomatoes, sugar, water,salt and black pepper.
- Add remaining ingredients; mix well.
- Pour into a greased baking dish.
- (13-inch x 9inch x 2 inch or 3 quart) Cover and bake at 375 deg for 1-3/4 to 2 hours or until meat and vegetables are tender.
- Serve in bowls.
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May 22nd, 2006 by alice
Tags: Cheesecake, Turtle, Ultimate
INGREDIENTS
- 1cuppecans, finely chopped, divided or nuts, of choice finely chopped, divided
- 2cups oreochocolate cookie crumbs
- 6tablespoonsbutter, melted
- 1 (14 ounce)bagKraft caramels
- 1/2cupmilk
- 3 (8 ounce)packagescream cheese, softened
- 3/4cupsugar
- 1tablespoonvanilla
- 3eggs
- 2ouncessemisweet baking chocolate(Baker’s)
DIRECTIONS
- Mix crumbs,1/2 cup of the pecans and butter;press onto bottom and up sides in an 9 inch springform pan.
- Place caramels and milk in small bowl.
- On high for 3 minutes in microwave, or until caramels are completely melted.
- Pour 1/2 of the caramel mixture unto crust.
- Refrigerate for 10 minutes.
- Cover and reserve remaining caramel mixture in refigerator for later use.
- Beat cream cheese, sugar and vanilla.
- (with electric mixer on medium speed until well blended.) Add eggs, one at a time, mixing on low speed after each addition just until blended.
- Pour over caramel mixture in crust.
- Bake at 300 for 65-70 minutes or until center is almost set.
- Run knife around side of pan to loosen cake, cool before removing side of pan.
- Refrigerate 4 hours or overnight.
- Heat reserved caramel mixture just before serving cheesecake; drizzle over cheesecake.
- Sprinkle with remaining 1/2 cup pecans.
- Melt chocolate as directed on package; drizzle over cheesecake.
- Any left over put in refigerator.
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