1 loaf french bread, cubed
1 Tb. cinnamon
1 stick butter
12 eggs
2 c. half and half
1 c. sugar
2 1/2 tsp. vanilla
1 c. seedless raspberry jam
2 Tb. Chambord
2 c. whipping cream
4 tb. sugar
Grease 3 qt. casserole dish. Place bread in baking dish.
Combine in a blender the cinnamon, butter, eggs, half and half,
sugar and vanilla. Pour over the bread. Refrigerate overnight.
In the morning, heat together the Chambord and raspberry jam.
Bake casserole at 350 degrees for 1 hour or until golden brown.
Spread raspberry mixture over French toast and allow to cool
for 10 minutes. Beat whipping cream and sugar until peaks form.
Serve with French toast.
From the Inn at Polplar Corner cookbook
Thursday, January 06, 2005
Baked Pears
3 (29 oz.) cans pear halves
1/2 c. old fashioned oats
1/2 c. light brown sugar
1/4 c. flour
1/4 c. coconut
1/4 c. butter, cut into small pieces
Arrange pears in a single layer of a 3 qt. baking dish
that has been sprayed with non-stick coating.
Combine oats, brown sugar, flour and coconut.
Spread across pears. Dot with butter.
Bake at 350 degrees for 40 minutes.
From the Inn at Poplar Corner cookbook
1/2 c. old fashioned oats
1/2 c. light brown sugar
1/4 c. flour
1/4 c. coconut
1/4 c. butter, cut into small pieces
Arrange pears in a single layer of a 3 qt. baking dish
that has been sprayed with non-stick coating.
Combine oats, brown sugar, flour and coconut.
Spread across pears. Dot with butter.
Bake at 350 degrees for 40 minutes.
From the Inn at Poplar Corner cookbook
Raspberry Cream Cheese Coffeecake
2 1/4 c. all purpose flour
3/4 c. sugar
3/4 c. butter
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3/4 c. sour cream
1 egg
1 tsp. almond extract
8 oz. cream cheese softened
1/2 c. sugar
1 egg
1/2. c. raspberry perserves (I prefer black raspberry over red)
1/ 2 c. slivered almonds
Preheat oven to 350 degrees. Grease and flour bottom and sides
of a 9 or 10 inch springform pan.
In a large bowl, combine flour and 3/4 cup sugar. Using a pastry blender or a fork, cut in the butter until the mixture resembles coarse crumbs.
Reserve 1/2 cup of this mixture. To the remaining crumb mixture, add baking powder, baking soda, salt, sour cream, 1 egg and almond extract, blending well. Spread batter over bottom and 2 inches up the sides of the pan. Batter should be 1/4 inch thick on the sides.
In a small bowl, combine cream cheese, 1/2 cup sugar and 1 egg, blending well. Pour into the well of the batter in the pan. Spoon preserves evenly over cream cheese mixture. Sprinkle reserved crumb topping over top. Then sprinkle the almonds on top of the crumb mixture.
Bake at 350 for 45-55 minutes or until the cream cheese filling is set and the crust is a deep golden brown. Cool for 15 minutes. Remove the side of the pan.
This is very popular whenever I make it.
From Pillsbury and the Inn at Poplar Corner Cookbooks
3/4 c. sugar
3/4 c. butter
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3/4 c. sour cream
1 egg
1 tsp. almond extract
8 oz. cream cheese softened
1/2 c. sugar
1 egg
1/2. c. raspberry perserves (I prefer black raspberry over red)
1/ 2 c. slivered almonds
Preheat oven to 350 degrees. Grease and flour bottom and sides
of a 9 or 10 inch springform pan.
In a large bowl, combine flour and 3/4 cup sugar. Using a pastry blender or a fork, cut in the butter until the mixture resembles coarse crumbs.
Reserve 1/2 cup of this mixture. To the remaining crumb mixture, add baking powder, baking soda, salt, sour cream, 1 egg and almond extract, blending well. Spread batter over bottom and 2 inches up the sides of the pan. Batter should be 1/4 inch thick on the sides.
In a small bowl, combine cream cheese, 1/2 cup sugar and 1 egg, blending well. Pour into the well of the batter in the pan. Spoon preserves evenly over cream cheese mixture. Sprinkle reserved crumb topping over top. Then sprinkle the almonds on top of the crumb mixture.
Bake at 350 for 45-55 minutes or until the cream cheese filling is set and the crust is a deep golden brown. Cool for 15 minutes. Remove the side of the pan.
This is very popular whenever I make it.
From Pillsbury and the Inn at Poplar Corner Cookbooks
Monday, January 03, 2005
Italian Wedding Cake
Cake:
1 box yellow or white cake mix
1 small can crushed pineapple
1 (32 oz.) carton ricotta cheese
3 eggs
3/4 cup sugar
1 tsp. vanilla
Icing:
2 boxes instant vanilla pudding
2 cups milk
1 (12 oz.) carton Cool Whip
Preheat oven to 350 degrees. Grease 9 x 12 inch cake pan.
Prepare cake mix according to directions.
Add crushed pineapple to cake mix and stir.
Pour into cake pan.
In a blender, blend ricotta cheese, eggs, sugar and vanilla.
Pour mixture over cake mixture and bake for 1 hour or until done.
Chill.
Icing:
Mix together pudding and milk until thick.
Blend in Cool Whip. Spread over cooled cake.
Cake must be kept refigerated.
Thanks to Carrie and Jen for this recipe! Carrie, the stringent perpetual
dieter, who sans sweets, runs to eat this cake! From the Inn at Poplar Corner Cookbook
1 box yellow or white cake mix
1 small can crushed pineapple
1 (32 oz.) carton ricotta cheese
3 eggs
3/4 cup sugar
1 tsp. vanilla
Icing:
2 boxes instant vanilla pudding
2 cups milk
1 (12 oz.) carton Cool Whip
Preheat oven to 350 degrees. Grease 9 x 12 inch cake pan.
Prepare cake mix according to directions.
Add crushed pineapple to cake mix and stir.
Pour into cake pan.
In a blender, blend ricotta cheese, eggs, sugar and vanilla.
Pour mixture over cake mixture and bake for 1 hour or until done.
Chill.
Icing:
Mix together pudding and milk until thick.
Blend in Cool Whip. Spread over cooled cake.
Cake must be kept refigerated.
Thanks to Carrie and Jen for this recipe! Carrie, the stringent perpetual
dieter, who sans sweets, runs to eat this cake! From the Inn at Poplar Corner Cookbook
Saturday, January 01, 2005
Chocolate Chip Treasure Cookies
1 1/2 cup graham cracker crumbs
1/2 cup all purpose flour
2 tsp. baking powder
1 (14 oz.) can Eagle Brand Sweentened Condensed Milk
(Not evaporated milk)
1/2 cup. Margarine or butter, softened
1 (3 1/2 oz) can flaked coconut (1 1/3 cup)
1 (12 oz) package semi sweet chocolate chips (2 cups)
1 cup chopped walnuts
Heat oven to 375 degrees F. In a small bowl, mix graham cracker crumbs, flour and baking powder. In large mixer bowl, beat sweetened condensed milk and margarine until smooth. Add graham cracker crumb mixture; mix well. Stir in coconut, chocolate chips and walnuts.
Drop by rounded teaspoons onto ungreased cookie sheets. Bake 9-10 minutes or until lightly browned. Store loosely covered at room temperature. Makes about 3 dozen.
1/2 cup all purpose flour
2 tsp. baking powder
1 (14 oz.) can Eagle Brand Sweentened Condensed Milk
(Not evaporated milk)
1/2 cup. Margarine or butter, softened
1 (3 1/2 oz) can flaked coconut (1 1/3 cup)
1 (12 oz) package semi sweet chocolate chips (2 cups)
1 cup chopped walnuts
Heat oven to 375 degrees F. In a small bowl, mix graham cracker crumbs, flour and baking powder. In large mixer bowl, beat sweetened condensed milk and margarine until smooth. Add graham cracker crumb mixture; mix well. Stir in coconut, chocolate chips and walnuts.
Drop by rounded teaspoons onto ungreased cookie sheets. Bake 9-10 minutes or until lightly browned. Store loosely covered at room temperature. Makes about 3 dozen.
Friday, December 31, 2004
Coconut Cookies
2 2/3 c. coconut
2/3 c. sugar
1/4 c. flour
1/4 tsp. salt
4 egg whites
1 tsp. almond extract
1 c. slivered almonds
Mix coconut, sugar, flour and salt.
Sir in egg whites, almond extract and slivered almonds.
Drop by teaspoonfuls onto lightly greased cookie sheet.
bake at 325 degrees for 15-20 minutes or until edges are brown.
Remove from cookie sheet immediately.
2/3 c. sugar
1/4 c. flour
1/4 tsp. salt
4 egg whites
1 tsp. almond extract
1 c. slivered almonds
Mix coconut, sugar, flour and salt.
Sir in egg whites, almond extract and slivered almonds.
Drop by teaspoonfuls onto lightly greased cookie sheet.
bake at 325 degrees for 15-20 minutes or until edges are brown.
Remove from cookie sheet immediately.
Monday, December 27, 2004
Chicken Saltimbocca
6 (3 oz) chicken cutlets, pound to evenly flatten
Salt and freshly ground black pepper
6 paper thin slices prosciutto
1 (10 oz. box) frozen spinach, thawed
3 Tb. olive oil
1/4 c. grated parmesan cheese
1 (14 oz) can of low salt chicken broth
2 Tb. fresh lemon juice
Place the chicken breasts flat on a work surface.
Sprinkle the chicken with salt and pepper.
Lay 1 slice of prosciutto.
Squeeze the frozen spinach to remove the excess water.
Season the spinach with salt and pepper.
In a small bowl, toss the spinach with 1 tablespoon of the olive oil to coat.
Arrange a thin layer of spinach atop the prosciutto slices.
Sprinkle parmesan evenly over each
Beginning at the short tapered end,
roll up each chicken cutlet as for a jellyroll.
Secure with toothpick.
Heat the remaining 2 tablespoons of oil in a large skillet over high heat.
Add the chicken and cook until golden brown, about 2 minutes per side.
Add the chicken broth and the lemon juice, and scrape the brown bits off the
bottom of the pan with a wooden spoon.
Bring the liquid to a boil. Reduce the heat to medium.
Cover and simmer until the chicken is just cooked through, about 8-10 minutes.
Transfer the chicken to a platter. Simmer the cooking liquid over high heat
until it is reduced to about 2/3 cup, about 5 minutes. Season the cooking liquid with salt and pepper, to taste. Remove the toothpicks from the chicken. Drizzle the reduced cooking liquid over the chicken and serve immediately.
From the Food Network
Salt and freshly ground black pepper
6 paper thin slices prosciutto
1 (10 oz. box) frozen spinach, thawed
3 Tb. olive oil
1/4 c. grated parmesan cheese
1 (14 oz) can of low salt chicken broth
2 Tb. fresh lemon juice
Place the chicken breasts flat on a work surface.
Sprinkle the chicken with salt and pepper.
Lay 1 slice of prosciutto.
Squeeze the frozen spinach to remove the excess water.
Season the spinach with salt and pepper.
In a small bowl, toss the spinach with 1 tablespoon of the olive oil to coat.
Arrange a thin layer of spinach atop the prosciutto slices.
Sprinkle parmesan evenly over each
Beginning at the short tapered end,
roll up each chicken cutlet as for a jellyroll.
Secure with toothpick.
Heat the remaining 2 tablespoons of oil in a large skillet over high heat.
Add the chicken and cook until golden brown, about 2 minutes per side.
Add the chicken broth and the lemon juice, and scrape the brown bits off the
bottom of the pan with a wooden spoon.
Bring the liquid to a boil. Reduce the heat to medium.
Cover and simmer until the chicken is just cooked through, about 8-10 minutes.
Transfer the chicken to a platter. Simmer the cooking liquid over high heat
until it is reduced to about 2/3 cup, about 5 minutes. Season the cooking liquid with salt and pepper, to taste. Remove the toothpicks from the chicken. Drizzle the reduced cooking liquid over the chicken and serve immediately.
From the Food Network
Sunday, December 26, 2004
New England Cranberry Spread
16 oz. cream cheese, softened
1 c. Craisins sweetened dried cranberries
2/3 c. maple syrup
1/2 c. chopped pecans
Combine ingredients in medium mixing bowl,
and using an electric mixer, beat until smooth.
Refrigerate overnight. Serve with crackers.
1 c. Craisins sweetened dried cranberries
2/3 c. maple syrup
1/2 c. chopped pecans
Combine ingredients in medium mixing bowl,
and using an electric mixer, beat until smooth.
Refrigerate overnight. Serve with crackers.
Pecan Cranberry Spread
1/2 c. cream cheese, softened
1/4 c. chopped pecans
1/4 c. dried cranberries
1/8 c. orange juice concentrate
Using an electric mixer,
beat the cream cheese at medium speed until soft and fluffy.
Transfer to a small bowl, add remaining ingredients and stir to combine.
Cover with plastic wrap and refrigerate until flavors blend,
at least 30 minutes.
Serve cold with crackers.
Yield: 1 cup
1/4 c. chopped pecans
1/4 c. dried cranberries
1/8 c. orange juice concentrate
Using an electric mixer,
beat the cream cheese at medium speed until soft and fluffy.
Transfer to a small bowl, add remaining ingredients and stir to combine.
Cover with plastic wrap and refrigerate until flavors blend,
at least 30 minutes.
Serve cold with crackers.
Yield: 1 cup
Friday, December 17, 2004
Raspberry Cobbler
1 qt. raspberries
1/3 c. sugar
1/4 c. butter, softened
1/3 c. flour
1/3 c. brown sugar
3/4 c. rolled oats
Preheat oven to 350 degrees.
Place fruit in the bottom of a 9-inch square baking pan and
sprinkle sugar over fruit.
In a medium bowl blend together the margarine, flour, brown
sugar and oats, until it resembles a coarse meal. Sprinkle
over the fruit.
Bake for 30 minutes or until lightly browned. Serve hot.
1/3 c. sugar
1/4 c. butter, softened
1/3 c. flour
1/3 c. brown sugar
3/4 c. rolled oats
Preheat oven to 350 degrees.
Place fruit in the bottom of a 9-inch square baking pan and
sprinkle sugar over fruit.
In a medium bowl blend together the margarine, flour, brown
sugar and oats, until it resembles a coarse meal. Sprinkle
over the fruit.
Bake for 30 minutes or until lightly browned. Serve hot.
Tuesday, December 14, 2004
Black Raspberry Cream Pie
1 (3 oz.) package cream cheese, softened
1/4 c. sour cream
1 c. sugar
2 c. black raspberries
2 large eggs, beaten. Reserve a few teaspoons for brushing pie crust.
1/2 tsp. grated lemon peel
1/3 c. flour
2- 9" pie crust shells
Beat cream cheese until smooth, then add the rest of
the ingredients, except the berries.
Pour into crust. Sprinkle berries on top of filling.
Place lattice or crust design of choice.
Brush with reserved egg.
Bake at 400 degrees for 40-50 minutes.
1/4 c. sour cream
1 c. sugar
2 c. black raspberries
2 large eggs, beaten. Reserve a few teaspoons for brushing pie crust.
1/2 tsp. grated lemon peel
1/3 c. flour
2- 9" pie crust shells
Beat cream cheese until smooth, then add the rest of
the ingredients, except the berries.
Pour into crust. Sprinkle berries on top of filling.
Place lattice or crust design of choice.
Brush with reserved egg.
Bake at 400 degrees for 40-50 minutes.
Wednesday, December 08, 2004
Asparagus with Orange Walnut Vinaigrette
1 bunch asparagus, ends trimmed
5 tsp. apple cider vinegar
2 Tb. walnut oil or olive oil
2 tsp. grated orange peel
1/8 tsp, black pepper
2 Tb. coarsely chopped walnuts
Pour water 1/2 inch deep in large skillet
Add 1/2 tsp. of the salt and bring to a boil.
Add asparagus and cook until tender firm, 4-7 minutes.
Drain in colander and cool under cold water,
Drain and lay on paper toweled plate to dry.
In a small bowl, whisk vinegar, oil, orange peel and remaining salt.
Remove asparagus to a platter and spoon vinaigrette on top.
Garnish with walnuts.
5 tsp. apple cider vinegar
2 Tb. walnut oil or olive oil
2 tsp. grated orange peel
1/8 tsp, black pepper
2 Tb. coarsely chopped walnuts
Pour water 1/2 inch deep in large skillet
Add 1/2 tsp. of the salt and bring to a boil.
Add asparagus and cook until tender firm, 4-7 minutes.
Drain in colander and cool under cold water,
Drain and lay on paper toweled plate to dry.
In a small bowl, whisk vinegar, oil, orange peel and remaining salt.
Remove asparagus to a platter and spoon vinaigrette on top.
Garnish with walnuts.
Friday, November 26, 2004
Oven-Fried Pecan Chicken
1 c. flour
1 1/2 tsp. salt
2 tsp. paprika
1/2 tsp. poultry seasoning
1/2 c. finely chopped pecans
3-4 lbs. chicken
1/2 cup evaporated milk or milk.
1/4 c. melted butter
Combine flour, seasonings and pecans.
Dip chicken in milk, coat with pecans.
Place in 13 x9 " pan.
Place butter on top. Bake 375 for 1 hour.
1 1/2 tsp. salt
2 tsp. paprika
1/2 tsp. poultry seasoning
1/2 c. finely chopped pecans
3-4 lbs. chicken
1/2 cup evaporated milk or milk.
1/4 c. melted butter
Combine flour, seasonings and pecans.
Dip chicken in milk, coat with pecans.
Place in 13 x9 " pan.
Place butter on top. Bake 375 for 1 hour.
Thursday, November 25, 2004
Chicken Cranberry Bake
This recipe is easy to make and absolutely delicious!
6 boneless chicken breasts
1/3 c. chopped onion
1 Tb. oil
1 c. ketchup
1/2 c. brown sugar packed
1/2 tsp. grated orange peel
1 c. whole cranberries in sauce
Bake chicken in 9 x 13" dish at 400 degrees for 25 minutes.
Cook onions in oil until tender.
Add ketchup, brown sugar and orange peel. Blend until sugar dissolves.
Stir in cranberries. Bake 20 minutes longer.
6 boneless chicken breasts
1/3 c. chopped onion
1 Tb. oil
1 c. ketchup
1/2 c. brown sugar packed
1/2 tsp. grated orange peel
1 c. whole cranberries in sauce
Bake chicken in 9 x 13" dish at 400 degrees for 25 minutes.
Cook onions in oil until tender.
Add ketchup, brown sugar and orange peel. Blend until sugar dissolves.
Stir in cranberries. Bake 20 minutes longer.
Blueberry Coffeecake with Streusel Topping
2 c. flour
1 c. sugar
3 tsp. baking powder
1 tsp. salt
1/2 c. butter flavored Crisco
1 c. milk
1 egg
1 c. blueberries
Streusel Topping:
1/2 c. chopped walnuts
1/c. brown sugar
1/4 c. flour
1/2 tsp. cinnamon
3 tsp. butter or margarine
Glaze:
1 c. confectioner's sugar
2 Tb. milk
1/4 tsp. vanilla
Preheat oven to 350 degrees. Beat all ingredients except for blueberries, in a large bowl on low speed for 30 seconds, then beat on medium speed for 2 minutes, scraping bowl occasionally. Prepare streusel topping, mixing all ingredients until crumbly.
Grease or spray 13 x 9 x 9 " square pan. Spread 1/2 the batter in the pan. Sprinkle blueberries over batter then top with remaining batter. Sprinkle with streusel topping. Bake for 35-40 minutes. Mix glaze ingredients together and drizzle over cake.
1 c. sugar
3 tsp. baking powder
1 tsp. salt
1/2 c. butter flavored Crisco
1 c. milk
1 egg
1 c. blueberries
Streusel Topping:
1/2 c. chopped walnuts
1/c. brown sugar
1/4 c. flour
1/2 tsp. cinnamon
3 tsp. butter or margarine
Glaze:
1 c. confectioner's sugar
2 Tb. milk
1/4 tsp. vanilla
Preheat oven to 350 degrees. Beat all ingredients except for blueberries, in a large bowl on low speed for 30 seconds, then beat on medium speed for 2 minutes, scraping bowl occasionally. Prepare streusel topping, mixing all ingredients until crumbly.
Grease or spray 13 x 9 x 9 " square pan. Spread 1/2 the batter in the pan. Sprinkle blueberries over batter then top with remaining batter. Sprinkle with streusel topping. Bake for 35-40 minutes. Mix glaze ingredients together and drizzle over cake.
Sweet Potato Bake
Everyone loves this recipe!
Even though it's a side dish,
it's sweet enough to seem like a dessert.
3 cups cold mashed sweet potatoes without milk or butter
1 cup white sugar
1/2 cup milk
3 Tb. butter softened
1 egg
1/2 tsp salt
1/2 tsp maple flavoring
3/4 cup brown sugar
3/4 chopped pecans
1/4 cup flour
2 Tb. cold butter
1. Beat sweet potatoes, white sugar, milk, butter, salt and maple flavoring until smooth.
2. Put into greased 2 qt. casserole.
3. In a small bowl, mix brown sugar, pecans and flour.
4. Cut in butter until crumbly.
5. Sprinkle over sweet potatoes.
6. Bake, uncovered, at 325 degrees for 45 minutes.
Even though it's a side dish,
it's sweet enough to seem like a dessert.
3 cups cold mashed sweet potatoes without milk or butter
1 cup white sugar
1/2 cup milk
3 Tb. butter softened
1 egg
1/2 tsp salt
1/2 tsp maple flavoring
3/4 cup brown sugar
3/4 chopped pecans
1/4 cup flour
2 Tb. cold butter
1. Beat sweet potatoes, white sugar, milk, butter, salt and maple flavoring until smooth.
2. Put into greased 2 qt. casserole.
3. In a small bowl, mix brown sugar, pecans and flour.
4. Cut in butter until crumbly.
5. Sprinkle over sweet potatoes.
6. Bake, uncovered, at 325 degrees for 45 minutes.
Saturday, November 20, 2004
Raspberry Mousse Pie
1 pkg. (4 serving size) raspberry Jello
1 cup boiling water
1 pkg. (10 oz) raspberries with syrup
3 1/2 cups (8oz) whipped cream/Cool whip
1 baked 9" graham cracker crust, cooled.
Dissolve gelatin completely in boiling water.
Add raspberries and stir constantly until berries
separate and gelatin begins to thicken.
Blend in whipped topping then whip until smooth.
Chill if necessary until mixture will mound.
Spoon into pie crust. Chill for 2 hours.
Garnish with additional whipped topping and raspberries if desired.
1 cup boiling water
1 pkg. (10 oz) raspberries with syrup
3 1/2 cups (8oz) whipped cream/Cool whip
1 baked 9" graham cracker crust, cooled.
Dissolve gelatin completely in boiling water.
Add raspberries and stir constantly until berries
separate and gelatin begins to thicken.
Blend in whipped topping then whip until smooth.
Chill if necessary until mixture will mound.
Spoon into pie crust. Chill for 2 hours.
Garnish with additional whipped topping and raspberries if desired.
Friday, November 19, 2004
Raspberry Creme Brulee
Heat 2 cups heavy cream, 2 cups Half & Half, 1 tsp vanilla.
Mix in bowl, 8 egg yolks, 1/2 cup sugar. Beat until a pale yellow and thick
While beating slowly, add 1/4 tsp cinnamon and a pinch of salt.
Bake in custard dishes/ramekins or dish that can take oven, frig and broiler.
Place dish on a large pan. Add hot water to bottom of the pan. Bake at 350 for one hour 10 minutes test, no drip. Cool 6-7 hours in frig.
Raspberry Syrup
Puree 1 1/2 cups raspberries, with 1/2 lemon (1TB) and 1 1/2 TB sugar. Press through
seeds. Take custard and pan and put ice on pan to top.
Brown sugar on custard. Broil about 30 seconds - watch it!
More sifted brown sugar on top and broil 30 seconds, watching. Frig one hour.
Mix in bowl, 8 egg yolks, 1/2 cup sugar. Beat until a pale yellow and thick
While beating slowly, add 1/4 tsp cinnamon and a pinch of salt.
Bake in custard dishes/ramekins or dish that can take oven, frig and broiler.
Place dish on a large pan. Add hot water to bottom of the pan. Bake at 350 for one hour 10 minutes test, no drip. Cool 6-7 hours in frig.
Raspberry Syrup
Puree 1 1/2 cups raspberries, with 1/2 lemon (1TB) and 1 1/2 TB sugar. Press through
seeds. Take custard and pan and put ice on pan to top.
Brown sugar on custard. Broil about 30 seconds - watch it!
More sifted brown sugar on top and broil 30 seconds, watching. Frig one hour.
Sunday, November 14, 2004
Need a good chili recipe
http://www.lookd.com/recipies/chili/
I am looking for a good one. I have never made it to my satisfaction. I did find this link, however. If you have one, please comment.
I am looking for a good one. I have never made it to my satisfaction. I did find this link, however. If you have one, please comment.
Saturday, November 13, 2004
Raspberry Cheesecake
1 c. graham cracker crumbs
2 Tb. sugar
3 Tb. melted butter
4 (8 oz.) cream cheese
3/4 c. sugar
4 eggs & 2 egg yolks
1/4 c. cognac
1 tsp. vanilla
8 oz. sour cream
3 Tb. powdered sugar
2-3 Tb. cognac
Mix first 3 ingredients for the crust and bake in a pie pan for 8 minutes at 350 degrees.
Beat cream cheese and add sugar. Add eggs and yolks one at a time. Beat well. Stir in cognac and vanilla. Pour into cooled crust, bake at 350 for 10 minutes. Reduce temperature to 200 degrees for 50 minutes.
Combine sour cream, sugar and cognac and spread over hot cheesecake. Bake at 350 for another 15 minutes.
2 Tb. sugar
3 Tb. melted butter
4 (8 oz.) cream cheese
3/4 c. sugar
4 eggs & 2 egg yolks
1/4 c. cognac
1 tsp. vanilla
8 oz. sour cream
3 Tb. powdered sugar
2-3 Tb. cognac
Mix first 3 ingredients for the crust and bake in a pie pan for 8 minutes at 350 degrees.
Beat cream cheese and add sugar. Add eggs and yolks one at a time. Beat well. Stir in cognac and vanilla. Pour into cooled crust, bake at 350 for 10 minutes. Reduce temperature to 200 degrees for 50 minutes.
Combine sour cream, sugar and cognac and spread over hot cheesecake. Bake at 350 for another 15 minutes.
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