Do you supersize your thunder thighs at the drive up?
- Thread starter koalabear
- Start date
koalabear
~Armed and Fuzzy~
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From "Cast Iron Cooking for Dummies"
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Yield: 8 servings
Ingredients:
3 tablespoons butter
3 eggs
1 cup light brown sugar
1 1/2 cups white sugar
7 slices canned pineapple
1/2 cup pineapple juice reserved
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
7 candied cherries
10 - 12 pecan halves (optional)
1/4 cup raisins (optional, but makes a prettier and tastier cake)
Directions:
Preheat oven to 350 degrees.
Melt butter in a 10-inch cast-iron skillet over low heat. Sprinkle the brown sugar over the butter. Remove from heat.
Arrange the pineapple rings in the skillet, cutting a few in half, if necessary, to fit all the rings in the pan. Place candied cherries in the center of each pineapple ring. Place the pecan halves and raisins, if desired, between pineapple rings.
In a mixing bowl, beat the eggs. Stir in the sugar. Add the vanilla and reserved pineapple juice and blend well.
In a separate bowl or on parchment paper, combine the flour, baking powder, and salt. Add the dry ingredients to the egg mixture and blend.
Pour batter over brown sugar and pineapple rings in the skillet. Bake for 45 minutes, or until nicely brown. Invert onto a serving plate while warm.
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Yield: 8 servings
Ingredients:
3 tablespoons butter
3 eggs
1 cup light brown sugar
1 1/2 cups white sugar
7 slices canned pineapple
1/2 cup pineapple juice reserved
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
7 candied cherries
10 - 12 pecan halves (optional)
1/4 cup raisins (optional, but makes a prettier and tastier cake)
Directions:
Preheat oven to 350 degrees.
Melt butter in a 10-inch cast-iron skillet over low heat. Sprinkle the brown sugar over the butter. Remove from heat.
Arrange the pineapple rings in the skillet, cutting a few in half, if necessary, to fit all the rings in the pan. Place candied cherries in the center of each pineapple ring. Place the pecan halves and raisins, if desired, between pineapple rings.
In a mixing bowl, beat the eggs. Stir in the sugar. Add the vanilla and reserved pineapple juice and blend well.
In a separate bowl or on parchment paper, combine the flour, baking powder, and salt. Add the dry ingredients to the egg mixture and blend.
Pour batter over brown sugar and pineapple rings in the skillet. Bake for 45 minutes, or until nicely brown. Invert onto a serving plate while warm.
koalabear
~Armed and Fuzzy~
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this is really not from scratch
HAWAIIAN FLUFF CAKE
Ingredients:
Cake:
1 Yellow or Butter cake mix
4 eggs
1/2 cup oil
1 can mandarin oranges w/juice
Icing:
9 oz. Cool Whip
3 oz. instant vanilla pudding
Large can crushed pineapple w/juice
Directions:
Mix together cake ingredients and bake at 350 degrees F for 30-40 minutes. While cake is cooling, beat together pudding and pineapple and fold into Cool Whip. Spread over cake.
HAWAIIAN FLUFF CAKE
Ingredients:
Cake:
1 Yellow or Butter cake mix
4 eggs
1/2 cup oil
1 can mandarin oranges w/juice
Icing:
9 oz. Cool Whip
3 oz. instant vanilla pudding
Large can crushed pineapple w/juice
Directions:
Mix together cake ingredients and bake at 350 degrees F for 30-40 minutes. While cake is cooling, beat together pudding and pineapple and fold into Cool Whip. Spread over cake.
koalabear
~Armed and Fuzzy~
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MOM'S MEAT LOAF
Ingredients:
2 eggs
3/4 c. milk
2/3 c. finely crushed saltines
1/2 c. chopped onions
1 tsp. salt
1/2 tsp. rubbed sage
Dash pepper
1 1/2 lb. lean ground beef
1 c. ketchup
1/2 c. packed brown sugar
1 tsp. Worcestershire sauce
Directions:
In a large bowl, beat eggs. Add milk, saltines, onion, salt, sage and pepper. Add beef and mix well. Shape into a 9" x 5" loaf in a cast iron loaf pan.
Combine remaining ingredients; spread 3/4 cup over meat loaf. Bake at 350 degrees F for 60-65 minutes or until no pink remains; drain. Let stand 10 minutes before slicing. Serve with remaining sauce.
Serves 6-8
Ingredients:
2 eggs
3/4 c. milk
2/3 c. finely crushed saltines
1/2 c. chopped onions
1 tsp. salt
1/2 tsp. rubbed sage
Dash pepper
1 1/2 lb. lean ground beef
1 c. ketchup
1/2 c. packed brown sugar
1 tsp. Worcestershire sauce
Directions:
In a large bowl, beat eggs. Add milk, saltines, onion, salt, sage and pepper. Add beef and mix well. Shape into a 9" x 5" loaf in a cast iron loaf pan.
Combine remaining ingredients; spread 3/4 cup over meat loaf. Bake at 350 degrees F for 60-65 minutes or until no pink remains; drain. Let stand 10 minutes before slicing. Serve with remaining sauce.
Serves 6-8
koalabear
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**UPSIDE DOWN SALSA CORNBREAD
by Fran Pickens
1 pound ground chuck
1 teaspoon salt
½ teaspoon garlic salt
1 teaspoon chili powder
1 medium onion, chopped
1 medium bell pepper, cut in rings and seeded
2 cups Martha White Buttermilk Self-Rising Corn Meal Mix
1 tablespoon sugar
1 – 16 oz. jar thick and chunky (medium hot) salsa
1 ¼ cups milk
1 egg
1 cup shredded cheddar cheese
4 tablespoons vegetable oil
--------------------------------
In a deep 8-inch iron skillet with 1 tablespoon vegetable oil, cook ground chuck, onions and spices together, only until ground chuck is no longer red. Turn heat off. Move mixture to one side of skillet, and place half of pepper rings in bottom. Repeat this procedure for the other side. Spread ground chuck mixture evenly over pepper rings.
In mixing bowl, combine corn meal mix, sugar, cheese, salsa, milk, egg and 3 tablespoons vegetable oil. Mix well. Spread over mixture in skillet. Bake in preheated 425 degree oven, 40 minutes, or until done. Turn upside down on serving dish.
by Fran Pickens
1 pound ground chuck
1 teaspoon salt
½ teaspoon garlic salt
1 teaspoon chili powder
1 medium onion, chopped
1 medium bell pepper, cut in rings and seeded
2 cups Martha White Buttermilk Self-Rising Corn Meal Mix
1 tablespoon sugar
1 – 16 oz. jar thick and chunky (medium hot) salsa
1 ¼ cups milk
1 egg
1 cup shredded cheddar cheese
4 tablespoons vegetable oil
--------------------------------
In a deep 8-inch iron skillet with 1 tablespoon vegetable oil, cook ground chuck, onions and spices together, only until ground chuck is no longer red. Turn heat off. Move mixture to one side of skillet, and place half of pepper rings in bottom. Repeat this procedure for the other side. Spread ground chuck mixture evenly over pepper rings.
In mixing bowl, combine corn meal mix, sugar, cheese, salsa, milk, egg and 3 tablespoons vegetable oil. Mix well. Spread over mixture in skillet. Bake in preheated 425 degree oven, 40 minutes, or until done. Turn upside down on serving dish.
koalabear
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Gypsybyrd said:
and I found this just to be sure. I don't do store bought eggs. I buy from a farm and they still have real shells not a thin coating...lol
The freshness of an egg is not only determined by the date when the egg was laid, but also by the way the egg has been stored. Proper handling and storage is perhaps the most important factor in determining freshness. If a freshly laid egg is left at room temperature for a full day, it will not be as fresh as a week old egg that has been refrigerated between 33° and 40°F from the time it was laid.
According to the U.S. Dept. of Agriculture (USDA):
Many eggs reach stores only a few days after the hen lays them. Egg cartons with the USDA grade shield on them, indicating they came from a USDA-inspected plant, must display the 'pack date' (the day that the eggs were washed, graded, and placed in the carton). The number is a three-digit code that represents the consecutive day of the year (the 'Julian Date') starting with January 1 as 001 and ending with December 31 as 365.
Though not required, most egg cartons also contain a "sell by" date beyond which they should not be sold. In USDA-inspected plants (indicated by the USDA shield on the package), this date can't exceed 30 days beyond the pack date which is within USDA regulations. Always purchase eggs before their "sell by" date.
How long are eggs good after the sell date?
Refrigerated raw shell eggs will keep without significant quality loss for about 4 to 5 weeks beyond the pack date or about 3 weeks after you bring them home."
A general rule to follow is that any egg that looks or smells odd should not be used. If an egg is bad you will know it. Just smell the egg! Just crack each egg in a small bowl, smell it - your nose will tell you!.
What is the best way to store eggs?
Buy refrigerated eggs and store them in the refrigerator as soon as your get home. However, even under refrigeration, eggs slowly lose carbon dioxide, which enlarges the size of the air cell and causes the yolk to flatten and the white to spread.
!
koalabear
~Armed and Fuzzy~
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and while the eggs are up.........
To Correctly Cook Hard-Cooked Eggs:
There are two problems you'll want to avoid: cracked shells and the ugly green layer that can form around the yolk. For perfect cooking, start with eggs that don't have any visible cracks.
Bring your eggs to room temperature before cooking. If the egg has been stored in the refrigerator it can be warmed gently under a flowing hot tap water. By bringing the eggs to room temperature, they're much less likely to crack in the hot water. Also the temperature of the egg at the start of the cooking process will affect the cooking time. An egg that is at room temperature at the start of the cooking process will require about 1 minute less cooking time than eggs taken directly from the refrigerator.
NOTE: In case small cracks do develop, add salt to the cooking water. The salt will help to speed up the denaturing of the egg white, causing less of it to feather into the water. Use at least a tablespoon of table salt per two quarts of water.
Place them in a single layer in a pan with enough cold water to cover eggs completely (approximately by 1 1/2 inches). Bring the water to a boil, remove from heat, cover tightly with a lid, and allow to remain in the water approximately 15 to 20 minutes. Check out my article on Poaching vs. Simmering vs. Boiling.
NOTE: Watch the time when cooking the eggs carefully. Overcook causes a green layer to form around the yolk. This layer is caused by a reaction between the iron in the yolk and the sulfur in the white. Heat speeds up this reaction, so the longer your eggs cook, the greater the chance of discoloration.
Then done cooking, place under running, cold water to cool quickly. This way of cooking is also known as "coddling." It does not toughen the whites as boiling does. This will also assist with the peeling process, as the cold water creates steam between the egg white and the shell which makes the shell easier to remove.
Use the following cooking times as a guide for the desired firmness for the yolk of each egg size (the whites will be firm):
Egg Size
Degree of Doneness
Time Required
=================================
Medium
Soft-cooked yolk
3 minutes
============================
Medium-cooked yolk
5 minutes
==========================
Hard-cooked yolk
10 to 12 minutes
=====================
Large
Soft-cooked yolk
4 to 5 minutes
=================================
Medium-cooked yolk
6 minutes
======================================
Hard-cooked yolk
12 to 15 minutes
=====================
Extra Large
Soft-cooked yolk
5 minutes
Medium-cooked yolk
7 to 8 minutes
Hard-cooked yolk
18 minutes
==================================
Soft-cooked eggs:
A soft-cooked egg has a firm white and runny yolk.
To serve in egg cup, place egg in cup small end down, slice off large end of egg with knife or egg scissors and eat from shell with spoon. You can also buy a good egg topper from a kitchen store. They're very quick and practical. I finally bought myself one, and now my eggs look beautiful when I top them!
Medium-cooked eggs:
A medium-cooked egg has a firm white and a slightly firm yolk.
Hard-cooked eggs:
A hard-cooked egg has both a firm white and yolk.
Hard-cooked eggs should never be boiled - simmer them in water. If boiled or cooked too long, the protein toughens or becomes rubbery and a greenish or purplish ring forms around the yolk.
Extremely fresh eggs are not recommended when making hard-boiled eggs. They are very difficult to peel. This is the best use for eggs nearing their expiration date.
Refrigeration is necessary for hard boiled eggs if they eggs are not to be consumed within a few hours. Hard-cooked eggs in the shell can be refrigerated up to one week.
To Correctly Cook Hard-Cooked Eggs:
There are two problems you'll want to avoid: cracked shells and the ugly green layer that can form around the yolk. For perfect cooking, start with eggs that don't have any visible cracks.
Bring your eggs to room temperature before cooking. If the egg has been stored in the refrigerator it can be warmed gently under a flowing hot tap water. By bringing the eggs to room temperature, they're much less likely to crack in the hot water. Also the temperature of the egg at the start of the cooking process will affect the cooking time. An egg that is at room temperature at the start of the cooking process will require about 1 minute less cooking time than eggs taken directly from the refrigerator.
NOTE: In case small cracks do develop, add salt to the cooking water. The salt will help to speed up the denaturing of the egg white, causing less of it to feather into the water. Use at least a tablespoon of table salt per two quarts of water.
Place them in a single layer in a pan with enough cold water to cover eggs completely (approximately by 1 1/2 inches). Bring the water to a boil, remove from heat, cover tightly with a lid, and allow to remain in the water approximately 15 to 20 minutes. Check out my article on Poaching vs. Simmering vs. Boiling.
NOTE: Watch the time when cooking the eggs carefully. Overcook causes a green layer to form around the yolk. This layer is caused by a reaction between the iron in the yolk and the sulfur in the white. Heat speeds up this reaction, so the longer your eggs cook, the greater the chance of discoloration.
Then done cooking, place under running, cold water to cool quickly. This way of cooking is also known as "coddling." It does not toughen the whites as boiling does. This will also assist with the peeling process, as the cold water creates steam between the egg white and the shell which makes the shell easier to remove.
Use the following cooking times as a guide for the desired firmness for the yolk of each egg size (the whites will be firm):
Egg Size
Degree of Doneness
Time Required
=================================
Medium
Soft-cooked yolk
3 minutes
============================
Medium-cooked yolk
5 minutes
==========================
Hard-cooked yolk
10 to 12 minutes
=====================
Large
Soft-cooked yolk
4 to 5 minutes
=================================
Medium-cooked yolk
6 minutes
======================================
Hard-cooked yolk
12 to 15 minutes
=====================
Extra Large
Soft-cooked yolk
5 minutes
Medium-cooked yolk
7 to 8 minutes
Hard-cooked yolk
18 minutes
==================================
Soft-cooked eggs:
A soft-cooked egg has a firm white and runny yolk.
To serve in egg cup, place egg in cup small end down, slice off large end of egg with knife or egg scissors and eat from shell with spoon. You can also buy a good egg topper from a kitchen store. They're very quick and practical. I finally bought myself one, and now my eggs look beautiful when I top them!
Medium-cooked eggs:
A medium-cooked egg has a firm white and a slightly firm yolk.
Hard-cooked eggs:
A hard-cooked egg has both a firm white and yolk.
Hard-cooked eggs should never be boiled - simmer them in water. If boiled or cooked too long, the protein toughens or becomes rubbery and a greenish or purplish ring forms around the yolk.
Extremely fresh eggs are not recommended when making hard-boiled eggs. They are very difficult to peel. This is the best use for eggs nearing their expiration date.
Refrigeration is necessary for hard boiled eggs if they eggs are not to be consumed within a few hours. Hard-cooked eggs in the shell can be refrigerated up to one week.
Last edited:
koalabear
~Armed and Fuzzy~
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- Mar 14, 2001
- Posts
- 101,964
breakfast tacos
6 flour or corn tortillas
2 tablespoons butter
1 small onion, chopped
1 clove garlic, minced
1/4 teaspoon ground cumin
6 eggs, beaten
1/2 cup prepared salsa, divided
1 1/2 cups shredded Cheddar cheese, divided
Preheat oven to 350 degrees F. Wrap stacked tortillas in aluminum foil and heat in oven 15 minutes or until hot. To microwave, wrap a stack of tortillas lightly in paper towels and warm on high for 6 or 7 seconds per tortilla.
In a large frying pan over medium heat, melt butter. Add onion, garlic, and cumin; saute until onion is soft. Pour in beaten eggs and 1/4 cup salsa; scramble egg mixture until eggs are thickened and no visible liquid remains; remove from heat.
Remove tortillas from oven. Using tortillas, one at a time (keep tortillas covered as you work with them), spoon scrambled egg mixture into center of each tortilla; sprinkle with approximately 3 tablespoons of cheddar cheese. Fold tortillas and serve with remaining salsa and Cheddar cheese.
Makes 6 servings.
6 flour or corn tortillas
2 tablespoons butter
1 small onion, chopped
1 clove garlic, minced
1/4 teaspoon ground cumin
6 eggs, beaten
1/2 cup prepared salsa, divided
1 1/2 cups shredded Cheddar cheese, divided
Preheat oven to 350 degrees F. Wrap stacked tortillas in aluminum foil and heat in oven 15 minutes or until hot. To microwave, wrap a stack of tortillas lightly in paper towels and warm on high for 6 or 7 seconds per tortilla.
In a large frying pan over medium heat, melt butter. Add onion, garlic, and cumin; saute until onion is soft. Pour in beaten eggs and 1/4 cup salsa; scramble egg mixture until eggs are thickened and no visible liquid remains; remove from heat.
Remove tortillas from oven. Using tortillas, one at a time (keep tortillas covered as you work with them), spoon scrambled egg mixture into center of each tortilla; sprinkle with approximately 3 tablespoons of cheddar cheese. Fold tortillas and serve with remaining salsa and Cheddar cheese.
Makes 6 servings.
koalabear
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German pancakes......veryyy yummmmmmmie!
Makes 4 to 6 servings.
6 eggs, room temperature
1 cup milk, room temperature
1 cup sifted bread flour or all-purpose flour*
1/4 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
5 tablespoons butter
Freshly squeezed lemon juice
Powdered or confectioners sugar
Makes 2 to 4 servings.
3 eggs, room temperature
1/2 cup milk, room temperature
1/2 cup sifted bread flour or all-purpose flour*
1/8 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
7 teaspoons butter
Freshly squeezed lemon juice
Powdered or confectioners sugar
Preheat oven to 450 degrees F. NOTE: It is very important that you preheat your oven. Place oven rack on the middle rack of your oven. Place a large, heavy oven proof frying pan or a cast-iron skillet (I like to use my 10-inch cast-iron skillet), in the oven until hot and sizzling. While pan is heating, prepare your batter.
In a large bowl, beat the eggs until light and frothy; add milk, flour, vanilla extract, and cinnamon; beat for 5 minutes more. The batter will be thin, but very smooth and creamy.
Using a pot holder, remove the hot skillet from the oven; add the butter; tilting the pan to melt the butter and coat the skillet. Pour the prepared batter into the hot skillet, all at once, and immediately return the skillet to the oven.
Bake approximately 20 to 25 minutes or until puffed and golden brown (bake until the pancake puffs up around the edges - it may puff irregularly in the center).
Remove from oven and serve immediately. Either bring the pancake to the table in its pan or slide it onto a serving plate. Once out of the oven, the pancake will begin to deflate.
To serve, cut into serving-size wedges and transfer to individual serving plates. Top with your favorite topping and serve immediately. For a classic German Pancake/Dutch Baby, sprinkle with freshly squeezed lemon juice, and dust the top with powdered sugar.
Topping Ideas:
Sifted powdered sugar
Fresh applesauce with a dash of cinnamon
Crushed pineapple, drained
Whipped cream and sliced fresh strawberries
Syrups (maple, your favorite fruit syrup, or honey)
Canned pie filling, cold or warm
WARNING: Only use a heavy oven proof skillet....does not work in cake pans and such.
Makes 4 to 6 servings.
6 eggs, room temperature
1 cup milk, room temperature
1 cup sifted bread flour or all-purpose flour*
1/4 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
5 tablespoons butter
Freshly squeezed lemon juice
Powdered or confectioners sugar
Makes 2 to 4 servings.
3 eggs, room temperature
1/2 cup milk, room temperature
1/2 cup sifted bread flour or all-purpose flour*
1/8 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
7 teaspoons butter
Freshly squeezed lemon juice
Powdered or confectioners sugar
Preheat oven to 450 degrees F. NOTE: It is very important that you preheat your oven. Place oven rack on the middle rack of your oven. Place a large, heavy oven proof frying pan or a cast-iron skillet (I like to use my 10-inch cast-iron skillet), in the oven until hot and sizzling. While pan is heating, prepare your batter.
In a large bowl, beat the eggs until light and frothy; add milk, flour, vanilla extract, and cinnamon; beat for 5 minutes more. The batter will be thin, but very smooth and creamy.
Using a pot holder, remove the hot skillet from the oven; add the butter; tilting the pan to melt the butter and coat the skillet. Pour the prepared batter into the hot skillet, all at once, and immediately return the skillet to the oven.
Bake approximately 20 to 25 minutes or until puffed and golden brown (bake until the pancake puffs up around the edges - it may puff irregularly in the center).
Remove from oven and serve immediately. Either bring the pancake to the table in its pan or slide it onto a serving plate. Once out of the oven, the pancake will begin to deflate.
To serve, cut into serving-size wedges and transfer to individual serving plates. Top with your favorite topping and serve immediately. For a classic German Pancake/Dutch Baby, sprinkle with freshly squeezed lemon juice, and dust the top with powdered sugar.
Topping Ideas:
Sifted powdered sugar
Fresh applesauce with a dash of cinnamon
Crushed pineapple, drained
Whipped cream and sliced fresh strawberries
Syrups (maple, your favorite fruit syrup, or honey)
Canned pie filling, cold or warm
WARNING: Only use a heavy oven proof skillet....does not work in cake pans and such.
LittleLadyLove
A bitch was born
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- Apr 4, 2006
- Posts
- 14,980
Red Velvet Cheesecake
Red Velvet Cheesecake
1 1/2 cups Nabisco Chocolate wafer crumbs (about 3/4 box, processed
in blender)
1/4 cup (1/2 stick/2 oz./56g) butter, melted
1 tablespoon granulated sugar
3 (8-ounce) packages cream cheese, softened
1 1/2 cups granulated sugar
3 tablespoons unsweetened cocoa
1/8 teaspoon baking soda
4 large eggs, lightly beaten
1 cup sour cream
1/2 cup whole buttermilk
2 teaspoons vanilla extract
1 teaspoon distilled white vinegar
2 (1-ounce) bottles red food coloring
Topping:
1 (3-ounce) package cream cheese, softened
1/4 cup (1/2 stick/2 oz./56g) butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
3/4 cup chopped pecans, lightly toasted (optional)
Garnish: (optional)
Fresh mint sprigs
White chocolate curls
Instructions:
Stir together wafer crumbs, melted butter, and 1 tablespoon
granulated sugar; press mixture into bottom of a 9-inch springform
pan.
Mix 1 1/2 cups sugar, cocoa and baking soda. Beat 3 (8-ounce)
packages cream cheese and sugar mixture at medium-low speed with an
electric mixer 1 minute. Add eggs and next 5 ingredients, mixing on
low speed just until fully combined. Pour batter into prepared crust.
Bake at 325 degrees for 10 minutes; reduce heat to 300 degrees, and
bake for 1 hour and 15 minutes or until center is firm. Run knife
along outer edge of cheesecake. Turn oven off. Let cheesecake stand
in oven 30 minutes. Remove cheesecake from oven; cool in pan on a
wire rack 30 minutes. Cover and chill 8 hours.
Topping:
Beat 1 (3-ounce) package cream cheese and 1/4 cup butter at medium
speed with an electric mixer until smooth; gradually add powdered
sugar and vanilla, beating until smooth. Spread evenly over top of
cheesecake. Spread pecans over topping and press lightly with hand
(optional). Chill at least 3 hours. Remove sides of springform pan.
Garnish, if desired, with fresh mint, white chocolate curls or other
seasonal greenery.
Makes 10-12 servings.
Red Velvet Cheesecake
1 1/2 cups Nabisco Chocolate wafer crumbs (about 3/4 box, processed
in blender)
1/4 cup (1/2 stick/2 oz./56g) butter, melted
1 tablespoon granulated sugar
3 (8-ounce) packages cream cheese, softened
1 1/2 cups granulated sugar
3 tablespoons unsweetened cocoa
1/8 teaspoon baking soda
4 large eggs, lightly beaten
1 cup sour cream
1/2 cup whole buttermilk
2 teaspoons vanilla extract
1 teaspoon distilled white vinegar
2 (1-ounce) bottles red food coloring
Topping:
1 (3-ounce) package cream cheese, softened
1/4 cup (1/2 stick/2 oz./56g) butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
3/4 cup chopped pecans, lightly toasted (optional)
Garnish: (optional)
Fresh mint sprigs
White chocolate curls
Instructions:
Stir together wafer crumbs, melted butter, and 1 tablespoon
granulated sugar; press mixture into bottom of a 9-inch springform
pan.
Mix 1 1/2 cups sugar, cocoa and baking soda. Beat 3 (8-ounce)
packages cream cheese and sugar mixture at medium-low speed with an
electric mixer 1 minute. Add eggs and next 5 ingredients, mixing on
low speed just until fully combined. Pour batter into prepared crust.
Bake at 325 degrees for 10 minutes; reduce heat to 300 degrees, and
bake for 1 hour and 15 minutes or until center is firm. Run knife
along outer edge of cheesecake. Turn oven off. Let cheesecake stand
in oven 30 minutes. Remove cheesecake from oven; cool in pan on a
wire rack 30 minutes. Cover and chill 8 hours.
Topping:
Beat 1 (3-ounce) package cream cheese and 1/4 cup butter at medium
speed with an electric mixer until smooth; gradually add powdered
sugar and vanilla, beating until smooth. Spread evenly over top of
cheesecake. Spread pecans over topping and press lightly with hand
(optional). Chill at least 3 hours. Remove sides of springform pan.
Garnish, if desired, with fresh mint, white chocolate curls or other
seasonal greenery.
Makes 10-12 servings.
LittleLadyLove
A bitch was born
- Joined
- Apr 4, 2006
- Posts
- 14,980
koalabear said:MMMMMMMMM.my softspot...real cheese cake and not jello......
hmmm... will have to go digging in my recipe folder and see if I have a few more REAL cheese cake recipes....
koalabear
~Armed and Fuzzy~
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LittleLady815 said:hmmm... will have to go digging in my recipe folder and see if I have a few more REAL cheese cake recipes....
I have some and have not posted them. Some you just look at and gain 5 pounds...lol. Hershey has one on their site that is fantastic too.....
Free_Spirit
Really Experienced
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- Apr 22, 2007
- Posts
- 107
Ahhhh... now that's a verrrry good place.koalabear said:
koalabear
~Armed and Fuzzy~
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- Mar 14, 2001
- Posts
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Free_Spirit said:Ahhhh... now that's a verrrry good place.
vert!!...I may like you after all.
Here eat this.......Chocolate Cheesecake
Ingredients:
* CHOCOLATE CRUMB CRUST(recipe follows)
* 1/4 cup (1/2 stick) butter or margarine
* 1/2 cup HERSHEY'S Cocoa
* 3 packages (8 oz. each) cream cheese, softened
* 1 can (14 oz.) sweetened condensed milk (not evaporated milk)
* 4 eggs
* 1 tablespoon vanilla extract
Directions:
1. Prepare CHOCOLATE CRUMB CRUST. Heat oven to 300°F.
2. Place butter in medium microwave-safe bowl. Microwave at HIGH (100%) 30 to 45 seconds or until melted. Stir in cocoa until smooth; set aside.
3. Beat cream cheese in large bowl. Add cocoa mixture; beat well. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla; beat well. Pour batter into prepared pan.
4. Bake 1 hour and 5 minutes or until set. (Center will be soft.) Remove pan from oven to wire rack; loosen cake from side of pan. Cool completely; remove side of pan. To serve, garnish as desired. Cover; refrigerate leftover cheesecake. Garnish as desired. 12 servings.
CHOCOLATE CRUMB CRUST: Place 6 tablespoons butter or margarine in medium microwave-safe bowl. Microwave at HIGH (100%) 30 seconds or until melted. Stir in 1-1/2 cups vanilla wafer crumbs (about 45 wafers), 6 tablespoons powdered sugar and 6 tablespoons HERSHEY'S Cocoa; blend well. Press mixture onto bottom and 1/2 inch to 1-inch up side of 9-inch springform pan.
koalabear
~Armed and Fuzzy~
- Joined
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Cheesecake 5 Ways
Ingredients:
* CRUMB CRUST(recipe follows)
* 3 packages (8 oz. each) cream cheese, softened
* 3/4 cup sugar
* 3 eggs
* 1 teaspoon vanilla extract
Directions:
1. Prepare CRUMB CRUST. Heat oven to 350 F.
2. Beat cream cheese and sugar in large bowl until smooth. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Pour into prepared crust.
3. Bake 45 to 50 minutes or until almost set* Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan.
4. Cover; refrigerate several hours or until chilled. Just before serving, garnish as desired. Cover; refrigerate leftover cheesecake. 10 to 12 servings.
CRUMB CRUST: Heat oven to 350 F. Stir together 1 cup graham cracker crumbs and 2 tablespoons sugar in small bowl; blend in 1/4 cup (1/2 stick) melted butter or margarine, mixing well. Press mixture onto bottom and 1/2 inch up side of 9-inch springform pan. Bake 8 to 10 minutes. Cool.
*Cheesecakes are less likely to crack if baked in a water bath.
VARIATIONS:
CHOCOLATE CHEESECAKE: Increase sugar to 1-1/4 cups and add 1/3 cup HERSHEY'S Cocoa. Increase vanilla extract to 1-1/2 teaspoons.
TOFFEE BITS CHEESECAKE: Prepare vanilla cheesecake batter as directed. Stir 1-1/3 cups (8-oz. pkg.) HEATH BITS 'O BRICKLE Toffee Bits into batter.
CHOCOLATE CHIP CHEESECAKE: Prepare vanilla cheesecake as directed. Stir 1 to 1-1/2 cups HERSHEY'S MINI CHIPS Semi-Sweet Chocolate Chips into batter.
MOCHA CHEESECAKE: Prepare CHOCOLATE CHEESECAKE, using HERSHEY'S Dutch Processed Cocoa. Add 1-1/2 teaspoons instant coffee granules to batter.
MOCHA TOFFEE WITH CHOCOLATE CHIPS CHEESECAKE: Prepare MOCHA CHEESECAKE as directed. Stir 3/4 cup HEATH BITS 'O BRICKLE Toffee Bits and 3/4 cup HERSHEY'S MINI CHIPS Semi-Sweet Chocolate Chips into batter.
Ingredients:
* CRUMB CRUST(recipe follows)
* 3 packages (8 oz. each) cream cheese, softened
* 3/4 cup sugar
* 3 eggs
* 1 teaspoon vanilla extract
Directions:
1. Prepare CRUMB CRUST. Heat oven to 350 F.
2. Beat cream cheese and sugar in large bowl until smooth. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Pour into prepared crust.
3. Bake 45 to 50 minutes or until almost set* Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan.
4. Cover; refrigerate several hours or until chilled. Just before serving, garnish as desired. Cover; refrigerate leftover cheesecake. 10 to 12 servings.
CRUMB CRUST: Heat oven to 350 F. Stir together 1 cup graham cracker crumbs and 2 tablespoons sugar in small bowl; blend in 1/4 cup (1/2 stick) melted butter or margarine, mixing well. Press mixture onto bottom and 1/2 inch up side of 9-inch springform pan. Bake 8 to 10 minutes. Cool.
*Cheesecakes are less likely to crack if baked in a water bath.
VARIATIONS:
CHOCOLATE CHEESECAKE: Increase sugar to 1-1/4 cups and add 1/3 cup HERSHEY'S Cocoa. Increase vanilla extract to 1-1/2 teaspoons.
TOFFEE BITS CHEESECAKE: Prepare vanilla cheesecake batter as directed. Stir 1-1/3 cups (8-oz. pkg.) HEATH BITS 'O BRICKLE Toffee Bits into batter.
CHOCOLATE CHIP CHEESECAKE: Prepare vanilla cheesecake as directed. Stir 1 to 1-1/2 cups HERSHEY'S MINI CHIPS Semi-Sweet Chocolate Chips into batter.
MOCHA CHEESECAKE: Prepare CHOCOLATE CHEESECAKE, using HERSHEY'S Dutch Processed Cocoa. Add 1-1/2 teaspoons instant coffee granules to batter.
MOCHA TOFFEE WITH CHOCOLATE CHIPS CHEESECAKE: Prepare MOCHA CHEESECAKE as directed. Stir 3/4 cup HEATH BITS 'O BRICKLE Toffee Bits and 3/4 cup HERSHEY'S MINI CHIPS Semi-Sweet Chocolate Chips into batter.
koalabear
~Armed and Fuzzy~
- Joined
- Mar 14, 2001
- Posts
- 101,964
Butterscotch Cheesecake with Chocolate Drizzle
Ingredients:
* GRAHAM CRACKER CRUMB CRUST(recipe follows)
* 3 packages (8 oz. each) cream cheese, softened
* 1/2 cup sugar
* 2 tablespoons all-purpose flour
* 1-3/4 cups (11-oz. pkg.) HERSHEY'S Butterscotch Chips
* 2 tablespoons milk
* 4 eggs
* CHOCOLATE DRIZZLE(recipe follows)
Directions:
1. Prepare GRAHAM CRACKER CRUST. Increase oven temperature to 350°F.
2. Beat cream cheese, sugar and flour in large bowl on medium speed of mixer until smooth. Place butterscotch chips and milk in small microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.
3. Stir butterscotch mixture into cream cheese mixture. Add eggs, one at a time, mixing well after each addition. Pour mixture over prepared crust.
4. Bake 40 to 45 minutes or until center is almost set. Remove from oven to wire rack. With knife, immediately loosen cake from side of pan. Cool completely; remove side of pan.
5. Prepare CHOCOLATE DRIZZLE; drizzle over top of cheesecake. Cover; refrigerate leftover cheesecake. 12 servings.
GRAHAM CRACKER CRUST: Heat oven to 325°F. Stir together 1 cup graham cracker crumbs, 3 tablespoons sugar and 3 tablespoons melted butter or margarine in small bowl. Press mixture onto bottom of 9-inch springform pan. Bake 10 minutes.
CHOCOLATE DRIZZLE: Place 1/4 cup HERSHEY'S Semi-Sweet Chocolate Chips and 1-1/2 teaspoons shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH an additional 20 seconds or until chocolate is melted and mixture is smooth when stirred.
Ingredients:
* GRAHAM CRACKER CRUMB CRUST(recipe follows)
* 3 packages (8 oz. each) cream cheese, softened
* 1/2 cup sugar
* 2 tablespoons all-purpose flour
* 1-3/4 cups (11-oz. pkg.) HERSHEY'S Butterscotch Chips
* 2 tablespoons milk
* 4 eggs
* CHOCOLATE DRIZZLE(recipe follows)
Directions:
1. Prepare GRAHAM CRACKER CRUST. Increase oven temperature to 350°F.
2. Beat cream cheese, sugar and flour in large bowl on medium speed of mixer until smooth. Place butterscotch chips and milk in small microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.
3. Stir butterscotch mixture into cream cheese mixture. Add eggs, one at a time, mixing well after each addition. Pour mixture over prepared crust.
4. Bake 40 to 45 minutes or until center is almost set. Remove from oven to wire rack. With knife, immediately loosen cake from side of pan. Cool completely; remove side of pan.
5. Prepare CHOCOLATE DRIZZLE; drizzle over top of cheesecake. Cover; refrigerate leftover cheesecake. 12 servings.
GRAHAM CRACKER CRUST: Heat oven to 325°F. Stir together 1 cup graham cracker crumbs, 3 tablespoons sugar and 3 tablespoons melted butter or margarine in small bowl. Press mixture onto bottom of 9-inch springform pan. Bake 10 minutes.
CHOCOLATE DRIZZLE: Place 1/4 cup HERSHEY'S Semi-Sweet Chocolate Chips and 1-1/2 teaspoons shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH an additional 20 seconds or until chocolate is melted and mixture is smooth when stirred.
koalabear
~Armed and Fuzzy~
- Joined
- Mar 14, 2001
- Posts
- 101,964
Chocolate Swirl Sweet Potato Cheesecake
Ingredients:
* 1-3/4 cups graham cracker crumbs
* 1/4 cup granulated sugar
* 1/4 cup (1/2 stick) butter, melted
* 4 packages (8 oz. each) cream cheese, softened
* 1 cup packed light brown sugar
* 1 can (15 oz.) sweet potatoes or yams in light syrup, drained
* 3 eggs
* 1 tablespoon vanilla extract
* 1 teaspoon pumpkin pie spice
* 2 cups (11.5-oz. pkg.) HERSHEY'S Milk Chocolate Chips
Directions:
1. Heat oven to 350°F. Combine graham cracker crumbs, granulated sugar and butter in small bowl, stirring until blended. Press mixture firmly onto bottom and 1-1/2 inches up side of 9-inch springform pan.
2. Beat cream cheese and brown sugar in large bowl until fluffy. Mash sweet potatoes with fork; add to cream cheese mixture, beating until smooth. Add eggs, one at a time, then vanilla and pumpkin pie spice, beating on low speed until all ingredients are blended, scraping sides of bowl occasionally.
3. Place chocolate chips in medium microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Stir 3/4 cup cream cheese mixture into melted chips until smooth (will become a pudding consistency).
4. Spoon half of cream cheese mixture into crust; spoon half of the chocolate mixture over top. Swirl with knife or metal spatula. Top with remaining cream cheese mixture. Spoon remaining chocolate mixture over top; swirl to outer edges of pan.
5. Bake 1 hour and 15 minutes or until center is just set. Remove from oven to wire rack. Let cool at room temperature 1 hour. Loosen sides of cheesecake from pan by running knife around inside of pan. Remove side of pan. Cover; refrigerate 4 hours or overnight. Cover; refrigerate leftover cheesecake. 10 to 12 servings.
Ingredients:
* 1-3/4 cups graham cracker crumbs
* 1/4 cup granulated sugar
* 1/4 cup (1/2 stick) butter, melted
* 4 packages (8 oz. each) cream cheese, softened
* 1 cup packed light brown sugar
* 1 can (15 oz.) sweet potatoes or yams in light syrup, drained
* 3 eggs
* 1 tablespoon vanilla extract
* 1 teaspoon pumpkin pie spice
* 2 cups (11.5-oz. pkg.) HERSHEY'S Milk Chocolate Chips
Directions:
1. Heat oven to 350°F. Combine graham cracker crumbs, granulated sugar and butter in small bowl, stirring until blended. Press mixture firmly onto bottom and 1-1/2 inches up side of 9-inch springform pan.
2. Beat cream cheese and brown sugar in large bowl until fluffy. Mash sweet potatoes with fork; add to cream cheese mixture, beating until smooth. Add eggs, one at a time, then vanilla and pumpkin pie spice, beating on low speed until all ingredients are blended, scraping sides of bowl occasionally.
3. Place chocolate chips in medium microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Stir 3/4 cup cream cheese mixture into melted chips until smooth (will become a pudding consistency).
4. Spoon half of cream cheese mixture into crust; spoon half of the chocolate mixture over top. Swirl with knife or metal spatula. Top with remaining cream cheese mixture. Spoon remaining chocolate mixture over top; swirl to outer edges of pan.
5. Bake 1 hour and 15 minutes or until center is just set. Remove from oven to wire rack. Let cool at room temperature 1 hour. Loosen sides of cheesecake from pan by running knife around inside of pan. Remove side of pan. Cover; refrigerate 4 hours or overnight. Cover; refrigerate leftover cheesecake. 10 to 12 servings.
done_got_old
Literotica Guru
- Joined
- Dec 13, 2003
- Posts
- 269,162
anyone for fresh peaches?
http://www.literacyrules.com/lit/az1/peaches.jpg
http://www.literacyrules.com/lit/az1/peaches.jpg
starrynightin64
Gimpi Girl
- Joined
- Jun 19, 2006
- Posts
- 60,256
those look like naked Koala Buttsdone_got_old said:
molly_hunter28
*shutterbug*
- Joined
- Sep 26, 2006
- Posts
- 18,434
Chocolate & Peanut Butter Ribbon Dessert
http://i48.photobucket.com/albums/f207/steelersfan0721/Chocolate_n_Peanut_Butter_Ribbon_De.jpg
Prep Time: 15 min
Total Time: 4 hr 15 min
Makes: 12 servings
Ingredients:
12 NUTTER BUTTER Peanut Butter Sandwich Cookies, divided
2 Tbsp. butter, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup creamy peanut butter
1/2 cup sugar
2 tsp. vanilla
1 tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided
2 squares BAKER'S Semi-Sweet Baking Chocolate, melted
Preparation:
CRUSH 8 of the cookies in resealable plastic bag with rolling pin. Mix cookie crumbs and butter. Press onto bottom of foil-lined 9x5-inch loaf pan. MIX cream cheese, peanut butter, sugar and vanilla with electric mixer on medium speed until well blended. Gently stir in 3 cups of the whipped topping. Spoon 1/2 cup of the cream cheese mixture into small bowl. Stir in melted chocolate until well blended; set aside. Spoon half of the remaining cream cheese mixture over crust. Top evenly with chocolate mixture; cover with remaining cream cheese mixture. FREEZE 4 hours or overnight until firm. Invert onto plate. Remove foil, then re-invert onto serving platter so that crumb layer is on bottom. Coarsely break the remaining 4 cookies. Top dessert with remaining whipping topping and cookies.
This is so very yummy.... Nice thread btw bear
http://i48.photobucket.com/albums/f207/steelersfan0721/Chocolate_n_Peanut_Butter_Ribbon_De.jpg
Prep Time: 15 min
Total Time: 4 hr 15 min
Makes: 12 servings
Ingredients:
12 NUTTER BUTTER Peanut Butter Sandwich Cookies, divided
2 Tbsp. butter, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup creamy peanut butter
1/2 cup sugar
2 tsp. vanilla
1 tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided
2 squares BAKER'S Semi-Sweet Baking Chocolate, melted
Preparation:
CRUSH 8 of the cookies in resealable plastic bag with rolling pin. Mix cookie crumbs and butter. Press onto bottom of foil-lined 9x5-inch loaf pan. MIX cream cheese, peanut butter, sugar and vanilla with electric mixer on medium speed until well blended. Gently stir in 3 cups of the whipped topping. Spoon 1/2 cup of the cream cheese mixture into small bowl. Stir in melted chocolate until well blended; set aside. Spoon half of the remaining cream cheese mixture over crust. Top evenly with chocolate mixture; cover with remaining cream cheese mixture. FREEZE 4 hours or overnight until firm. Invert onto plate. Remove foil, then re-invert onto serving platter so that crumb layer is on bottom. Coarsely break the remaining 4 cookies. Top dessert with remaining whipping topping and cookies.
This is so very yummy....
Nice thread btw bear 
