Iced Coffee And Chocolate Pie

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Ingrients & Directions


1/4 c Milk — cold
2 pk Unflavored gelatin
1 c Milk — heat to boiling
2 c Vanilla ice milk
1/3 c Sugar
2 tb Instant coffee granules
1 ts Vanilla extract
1 Keebler chocolate pie crust

In blender add 1/4 c cold milk. Sprinkle gelatin over milk and mix on LOW.
Let stand 3-4 min to soften. Add hot milk; cover and mix on LOW until
gelatin dissolves, about 2 min. Add ice milk, sugar, coffee granules and
vanilla. Cover and mix until smooth. Pour into crust. Chill at least 2
hours. Garnish with whipped topping and chocolate curls.


Yields
8 Servings

Jamocha Cheesecake

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Ingrients & Directions


Nonstick cooking spray
15 Chocolate-wafer cookies
1 Container; (15 oz) part-skim
-ricotta cheese
1/4 c European-style unsweetened
-cocoa powder
1/4 c Sugar
1 Envelope unflavored gelatin
1/2 c Double-strength coffee
3/4 c Skim milk
1 ts Vanilla extract
1 ts Rum extract
1 Container; (8 0z) nondairy
-whipped topping

1. Grease 8 inch springform pan with cooking spray. Crush all but 2
cookies; sprinkle 1 tablespoon crumbs over pan bottom. In food processor,
blend cheese, cocoa and dash salt. In saucepan, combine sugar, gelatin and
coffee; soak 1 minute. Heat over low heat until clear. Off heat, stir in
milk, extracts and cheese mixture. Place pan in bowl of ice and water; stir
until thickened. Fold in all but 1/2 cup topping; pour into loaf pan.
Cover; chill at least 4 hours.

2. Remove pan side. Pat remaining cookie crumbs onto cake side. Garnish
with reserved topping and cookies. Makes 12 servings, 162 calories each.

busted by sooz


Yields
4 Servings

It’s A Snap Cheesecake

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Ingrients & Directions


1 Gelatine — unflavored
(envel)
1/2 c Sugar
1 c Water — cold
1 ts Vanilla extract (optional)
16 oz Cheese, cream — softened
1 Graham cracker crust (9-in)

In small saucepan, sprinkle gelatine over 1/4 cup cold water, let stand 1
minute. Stir over low heat until gelatine is completely dissolved.

In lare bowl, with electric mixer, beat cream cheese, sugar and vanilla
until blended. Gradually beat in gelatine mixture and remaining 3/4 cup
water until smooth. Pour into crust; chill until firm. Garnish, if
desired, with fresh or canned fruit.


Yields
8 Servings

Irish Cream And Chocolate Cheesecake

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Ingrients & Directions


-CRUST-
1 2/3 c Chocolate wafers; crushed
1/3 c Butter; melted

FILLING
2 pk Gelatin, unflavored
1/4 ts Salt
1 tb Coffee, instant
2 c Milk
4 Egg; separated
1/3 c Irish cream liqueur
1 lb Cream cheese
1/2 c Sugar
4 oz Chocolate, semi-sweet

CRUST: In bowl, combine wafers and butter. Press into 13 x 9 inch glass
baking dish. Refrigerate.

FILLING: In saucepan, cook gelatin, salt, coffee and milk, stirring
constantly, over medium heat until hot and coffee is dissolved. Reduce
heat. Stir a little coffee mixture into egg yolks, then pour egg mixture
back into saucepan. Cook, stirring frequently, until mixture thickens
slightly, 4 to 5 minutes. Remove from heat and add liqueur.

Using an electric mixer or food processor, blend cream cheese and 1/4 cup
of the sugar until smooth. Slowly blend coffee mixture into cream cheese.
Chill, stirring occasionally, until consistency of raw egg whites, about 1
to 1-1/2 hours. Meanwhile, melt chocolate in double boiler over hot
water. Let cool. Beat egg whites until soft peaks form. Gradually add
remaing sugar and beat until stiff peaks form. Gently fold egg whites into
coffee mixture. Transfer 1-1/2 cups of coffee mixture to small bowl and
fold in chocolate. Using large spoon, alternately spoon two mixtures over
chocolate crust. Use knife to swirl chocolate through coffee mixture.
Refrigerate until firm, at least 6 hours.

From

Yields
12 Servings

Honey-lemon Cake

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Ingrients & Directions


1 pk Lemon cake mix(18 1/2oz)
1/2 c Sugar
3 Cinnamon sticks,3″
1 c Chilled whipping cream
1/2 c Unflavored yogurt
1 c Medium white wine
1/4 c Honey
3 Whole cloves
2 tb Honey
Diced roasted almonds

Bake cake in oblong baking pan, 13x9x2 inches, as directed on package.
While cake is baking, heat wine, sugar, 1/4 cup honey, the cinnamon sticks
and cloves to boiling in 1 1/2-quart saucepan, stirring constantly; reduce
heat. Simmer uncovered, stirring occasionally, 15 minutes; cool.
Cool cake 5 minutes. Cut into serving-size pieces. Remove cinnamon sticks
and cloves from syrup. Pour syrup slowly over cake in pan; cool.
Beat cream and 2 tablespoons honey in chilled small mixer bowl until stiff.
Fold in yogurt. Refrigerate until serving time. Serve cake with yogurt
topping. Garnish with almonds.

From

Yields
8 Servings

Dak’s Sourdough Starter

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Ingrients & Directions


1 c Nonfat or lowfat milk
3 tb Unflavored yogurt (we used
Nonfat)
1 c All-purpose flour

In a 1-quart pan over medium heat, heat milk to 90-100 degrees. Remove from
heat and stir in yogurt. Place in a warm 3 to 6 cup glass, ceramic, plastic
or stainless steel container with a tight lid. Cover and let stand in a
warm place until mixture is the consistency of yogurt and a curd has
formed. (You can test the mixture by tilting the container. If the mixture
doesn’t flow freely when the container is tilted, it’s ready.) The curding
process takes about 18 to 24 hours. You’ll need to check it periodically.
If some clear liquid rises to the top of the milk, stir it back in. NOTE:
If the liquid turns pink, discard the batch and start again. Once the curd
has formed, add the flour and stir until smooth. Cover again and let stand
in a warm place until the mixture is full of bubbles and has a good sour
smell. This should take about 2 to 5 days. Again, if some clear liquid
rises to the top stir it back in. If the liquid turns pink, discard the
batch and start again. When the mixture is ready, you can keep it covered
and store it in the refrigerator until you need it. The recipe makes about
1 1/3 cup starter.

From

Yields
1 Servings

Poppy Seed Chiffon Torte

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Ingrients & Directions


-CRUST-
1 c Flour
1/2 c Melted butter
1/2 c Chopped nuts (walnuts or
-pecans)

FILLING
5 Eggs, separated
1 1/2 c Sugar
1 1/2 c Milk
1/4 c Poppy seeds
1/4 ts Salt
2 ts Cornstarch
2 ts Vanilla
1 1/2 tb Unflavored gelatin
1/8 c Cold water
1/2 ts Cream of tartar
Whipped cream

Yield: 12

DIRECTIONS: Crust: Combine all ingredients. Mix well until crust holds
together. Pat into 9 inch square pan. Bake at 325-F until light brown,
about 10 to 15 minutes. (Crust may be made ahead and frozen).

Filling: Dissolve cornstarch in 1/4 cup of the milk. Combine beaten egg
yolks, 1 cup sugar, and remaining milk in top of double boiler. Stir until
sugar dissolves. Add poppy seeds, salt and cornstarch mixture. Cook until
thick. Dissolve gelatin in cold water. Add to cooked mixture. Add vanilla
and mix well. Cool. Beat egg whites until stiff. Gradually add cream of
tartar and remaining 1/2 cup sugar. Gently fold into cooled filling. Pour
filling into crust and refrigerate. Serve with whipped cream.


Yields
12 Servings