March 2nd, 2010 by alice
Tags: Cheesecake, Cherry, Double
INGREDIENTS
- 18 1/4ouncescherry cake mix
- 2tablespoonsoil
- 16ouncescream cheese, softened
- 1/2cupsugar
- 4eggs
- 1 1/2cupsmilk
- 2tablespoonslemon juice
- 1/2teaspoonalmond extract
- 1/8teaspoonred food coloring
- 21ouncescherry pie filling
DIRECTIONS
- Preheat oven to 300 degrees.
- Reserve 1 cup of cake mix.
- In large mixing bowl combine remaining cake mix, 1 egg, and oil.Mixture will be crumbly.
- Press crust mixture evenly into bottom and 3/4 way up the sides of a greased 13×9x2 inch pan.
- In same bowl, mix cream cheese and sugar.
- Add 3 eggs and reserved cake mix.
- Beat 1 minute at medium speed.
- At slow speed slowly add milk, flavorings, and color.
- Mix until smooth.
- Pour into crust.
- Bake for 45 – 55 minutes or until center is firm.
- When cool top with pie filling and chill.
- Store in refrigerator.
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March 1st, 2010 by alice
Tags: Cheesecake, Mini
INGREDIENTS
- 12reduced-fat vanilla wafers
- 3ouncescream cheese, at room temperature
- 12ouncesfat free cream cheese, at room temperature
- 3/4cupSplenda granular
- 1/2teaspoonvanilla
- 5egg whites
DIRECTIONS
- Preheat oven to 350°F Line muffin tins with 12 foil cupcake papers. Place a vanilla wafer in the bottom of each cupcake paper.
- In mixing bowl, beat cream cheese and fat-free cream cheese until smooth. Add sugar and vanilla and mix well. Add eggs and beat until smooth.
- Pour cheesecake mixture into muffin tins. Bake for 20 minutes or until centers are almost set. Cool. Refrigerate 2 hours or overnight.
- Decorate cheesecake tops with favorite pie filling.
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January 15th, 2010 by alice
Tags: Apple, Brulee, Cheesecake, Creme
INGREDIENTS
-
For the graham crust
- 1 1/2cupsgraham cracker crumbs
- 2 1/2tablespoonssugar
- 4-5tablespoons meltedbutter
-
For the apple layer
- 3green apples, sliced into 1/4 in. slices
- 1tablespoonlemon juice
- 2tablespoonsunsalted butter
- 1 1/2tablespoonssugar
- 2 1/2tablespoonsheavy cream
- 1pinchnutmeg
-
For the cheesecake
- 3 (8 ounce)packagescream cheese
- 1 1/4cupssugar
- 2teaspoonsvanilla extract
- 1pinchsalt
- 1/2teaspooncinnamon
- 1/4teaspoonground ginger
- 1/2cupsour cream(full fat)
- 1tablespooncornstarchor flour
- 4largeeggs
- 1/4cupbrown sugar(for brulee topping)
DIRECTIONS
- Make the Crust:.
- Preheat the oven to 325 degrees F. Grease the bottom and sides of a 9-inch springform pan. In a bowl, combine the graham cracker crumbs and the sugar. Add 4 tablespoons of the butter and mix. If the crumbs seem dry, add the last tablespoon of butter. Press onto the bottom of the springform pan. Press in an even layer.
- Bake for 8 to 10 minutes. The crust should be firm and golden. Remove from the oven and let cool on a wire rack. Cool the crust completely. Once cooled, wrap the outside of the pan in a heavy duty piece of aluminum foil.
- Apples:.
- Toss the apples with the lemon juice.
- Melt the butter in a large skillet. Add the apples and cook for 2 minutes, over medium heat, until the apples begin to soften. Sprinkle with sugar and cook for an additional 2 to 3 minutes, until the apples soften further and begin to turn golden. Add the cream and the nutmeg and lower the heat slightly. Cook until the cream has been absorbed by the apples, about 10 minutes. Transfer the apples to a plate and let cool completely.
- Cheesecake.
- In the bowl of your mixer, beat the cream cheese for a minute or two until it’s smooth. Add the sugar and beat at medium speed until smooth, about 2 or 3 minutes. Add the vanilla extract, the salt, the cinnamon and the ginger and beat for another minute. Add the sour cream and cornstarch and beat until blended, another minute or two. Add the eggs, one at a time, scraping the sides of the bowl after each addition.
- Preheat the oven to 350 degrees F.
- Layer the apples over the cooled graham cracker crust. Pour the prepared cheesecake filling over the apples. Place the pan in a large, shallow roasting pan and add hot water to come about halfway up the side of the springform pan. Carefully place the pan in the oven. Bake for between 70 and 80 minutes, until only wobbly in middle.
- Remove the cheesecake from the oven and from the water bath. Peel off the aluminum foil layer and place on a rack to cool completely. Once cool, place in the refrigerator to chill overnight.
- Just before serving, sift brown sugar over top of cheesecake to lightly cover the entire surface. Either using a propane kitchen torch, or by putting the cheesecake under the broiler, melt the sugar to form thin crust. (This step can be omitted and cheesecake is still excellent).
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October 9th, 2009 by alice
Tags: Best, Carb, Cheesecake, Ever, Low
INGREDIENTS
- 2lbscream cheese(not light, it has more carbs!)
- 1cupSplenda granular(or use the equivalent sweetening power of your favourite sugar substitute…liquid splenda lowers th)
- 4eggs
- 1egg yolk
- 1tablespoonlemon juice
- 2/3cup regularsour cream
- 1teaspoonvanilla
DIRECTIONS
- Preheat oven to 300 degrees.
- Cream softened cream cheese with splenda until very smooth.
- Blend in sour cream, vanilla, and lemon juice.
- Add eggs one at a time and beat until smooth but don’t overbeat.
- Pour mixture into an 8 or 9 inch springform pan and wrap bottom and sides of pan with tin foil to form a watertight barrier.
- Set pan in larger pan (I use a big roaster) and add water to about half way up the springform.
- Place into oven and cook 1 hour.Reduce heat to 200 and cook another hour.
- Cool slowly at either room temp or it is actually best to turn off the oven and leave the cheesecake in it overnight to cool.(Cheesecakes most often crack due to overbeating and cooling too rapidly).
- Place in fridge for several hours before serving.
- Top with your favourite fresh fruit if desired and whipped cream.
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February 25th, 2009 by alice
Tags: Bang, Cheesecake, Chicken, Factory, Shrimp
INGREDIENTS
-
Curry Sauce
- 2teaspoonschili oil
- 1/4cuponions
- 2tablespoonsminced garlic cloves
- 2teaspoonsginger
- 1cupchicken broth
- 1/2teaspoonground cumin
- 1/2teaspoonground coriander
- 1/2teaspoonpaprika
- 1/4teaspoonsalt
- 1/4teaspoonground black pepper
- 1/4teaspoonground mace
- 1/4teaspoonturmeric
- 3cupscoconut milk
- 2mediumcarrots, julienned
- 1smallzucchini, julienned
- 1/2cupfrozen peas
-
Peanut Sauce
- 1/4cupcreamy peanut butter
- 2tablespoonswater
- 4teaspoonssugar
- 1tablespoonsoy sauce
- 1teaspoonrice vinegar
- 1teaspoonlime juice
- 1/2teaspoonchili oil
- 2chicken breast fillets
- 16largeraw shrimp, shelled
- 1/4cupcornstarch
- 1/2cupvegetable oil
- 4cupscooked white rice
-
Garnish
- 1 1/2cupsflaked coconut
- 1/2teaspoondried parsley, crumbled
- 2tablespoonspeanuts
- 2green onions, julienned
DIRECTIONS
- Make the curry sauce by heating the chili oil in a large saucepan over medium heat. When the oil is hot add the onion, garlic, and ginger. Sauté for about about 30 seconds then add the chicken broth. Add the spices (cumin, coriander, paprika, salt, black pepper, and turmeric) and stir well. Simmer for 5 minutes then add the coconut milk. Bring mixture back up to a boil, then reduce heat and simmer for 20 minutes or until sauce begins to thicken. Add the julienned carrots and zucchini, and the frozen peas. Simmer mixture for 10 minutes or until carrots become tender.
- Make peanut sauce by combining peanut butter, water, sugar, soy sauce, rice vinegar, lime juice, and chili oil in a small saucepan over medium heat. Heat just until mixture begins to bubble, then cover the pan and remove it from the heat.
- Toast the flaked coconut by preheating your oven to 300 degrees. Spread coconut on a baking sheet and toast it in the oven. Stir the coconut around every 10 minutes or so that it browns evenly, but watch it closely in the last 5 minutes so it doesn’t get too dark. After 25 to 30 minutes the coconut should be light brown. Take it out of the oven and let it cool.
- Cut the chicken breasts into bite-size pieces. Coat the chicken and shrimp with corn starch. Heat the vegetable oil in a wok or large skillet over medium heat. Add the coated chicken to the pan and sauté it for a couple minutes, turning as it cooks. Add the shrimp to the pan. Cook the shrimp and chicken for a couple minutes, until it’s done, then remove everything to a rack or towel to drain.
- Build the two plates (or you can divide the meal into four portions) by filling a soup bowl with 2 cups of white rice. Press down on the rice. Invert the bowl onto the center of a plate, tap it a bit, then lift off the bowl leaving a formed pile of rice in the center of each plate. Arrange an equal portion of chicken and shrimp around the rice. Spoon the curry sauce and vegetables over the chicken and shrimp, being careful not to get any sauce on top of the rice.
- Drizzle peanut sauce over the dish concentrating most of it on the rice. Sprinkle 1/2 teaspoon of crumbled, dried parsley over the center of the rice. Add a tablespoon of chopped peanuts on the parsley, then place a pile of julienned green onions on top. Sprinkle 1/2 cup to 3/4 cup of toasted coconut over the chicken and shrimp and serve it up.
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