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Reply
| | From:  Genie· (Original Message) | Sent: 12/21/2007 9:22 PM |
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Reply
| | | From: Genie· | Sent: 6/8/2008 3:24 AM |
Canyon Cafe Raspberry Chiffon Cheesecake recipe ***** WOW (to die for)
1 3/4 cups Oreo cookie crumbs
1/3 cup butter, melted
20 frozen raspberries, thawed
2 envelopes unflavored gelatine
1 cup cold water
1 cup boiling water
32 ounces cream cheese, softened
1 cup granulated sugar
4 tablespoons Chambord Raspberry Liqueur
1 cup melba sauce or raspberry jam
Chocolate Sauce
Crust: Set oven at 350 degrees F. Have a 10-inch springform pan ready by spraying with nonstick spray. (If you have cardboard rounds, place this in the springform before forming the crust.)
Mix cookie crumbs and melted butter in a bowl, and press a thin crust (1/4 inch) into the bottom and sides of pan. Place in oven and bake for 10 minutes. Remove and cool completely at room temperature.
Filling: Puree thawed raspberries in food processor and strain out seeds. Set aside.
In small bowl, combine gelatine with cold water and let stand until gelatine is softened. Add boiling water and stir until gelatine is completely dissolved and liquid is clear. Beat cream cheese, sugar and 2 tablespoons raspberry liqueur until well blended. Add the raspberry puree and gelatine mixture, and blend thoroughly. Pour into crust and refrigerate for several hours or until cake is completely firm.
Remove the springform ring (keep it on the cardboard round). Mark top for 12 pieces.
Combine melba sauce with the remaining 2 tablespoons of raspberry liqueur and set aside.
Serving: Place portion onto dessert plate. Drizzle the top with raspberry sauce and garnish with zigzag lines of chocolate sauce across cake and plate. Place a large rosette of whipped cream on plate against side of cake. Place a mint leaf in the whipped cream. Sprinkle the plate with fresh raspberries. Enjoy!
Servings: 12
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Reply
| | | From: Genie· | Sent: 6/8/2008 3:48 AM |
Castle River Inn Almond Joy Cheesecake
Serves 12-16.
Crust
9 ounces (about 20) Oreo cookies
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
Filling
2 pounds cream cheese
1 1/2 cups granulated sugar
1 tablespoon almond extract
4 eggs, room temperature
5-8 Almond Joy candy bars, cut into 1/2-inch pieces
Preheat oven to 350 degrees F.
Finely process cookies and place in 9-inch springform pan. Add sugar; stir. Add melted butter; stir. Press crust evenly on bottom and halfway up side of pan. Bake for about 10 minutes, until crust is set.
Beat cream cheese and sugar together until smooth. Add almond extract. Add eggs one at a time, beating after each addition. Fold in candy bar pieces. Pour filling into crust and bake about 1 hour or until middle is set. Place a pan with 1 inch of water on lower rack in oven during baking. Chill cheesecake completely before removing from pan.
To remove cheesecake from pan, cut around cake with dull knife. Slide very large knife under crust and loosen all around before transferring to serving plate. Cut cheesecake with large knife, dipping the knife in hot water before each cut.
Variation: In the filling, substitute vanilla extract for almond extract, add 1/4 cup heavy cream and use 9 ounces of Oreo cookie pieces instead of candy bars. Source: Castle River Inn, Wichita, Kansas | |
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Reply
| | | From: Genie· | Sent: 6/19/2008 4:16 AM |
Applebee's Deadly Chocolate Sin
2 tablespoons butter
6 ounces semisweet chocolate
2 ounces bitter chocolate
1 cup unsalted butter
1 teaspoon vanilla extract
4 eggs, at room temperature
4 egg yolks, at room temperature
1/2 cup brown sugar, firmly packed
6 tablespoons corn starch
10 ounce package frozen red raspberries in heavy syrup, thawed
1 pint fresh raspberries
12 triangular cookies or chocolate pieces
12 sprigs fresh mint
Butter (or coat with no-stick cooking spray) sides and bottoms of 12 4-ounce ramekins and set aside. In the top of a double boiler over simmering water, combine semisweet chocolate, bitter chocolate, butter and vanilla. When butter and chocolate are melted, stir to blend and set aside. In large bowl of mixer, combine eggs, egg yolks and brown sugar and beat on high 5-7 minutes or until thick and quadrupled in volume. Reduce speed to low and add cornstarch, one tablespoon at a time, beating to incorporate after each addition. Increase speed to high and beat 5 minutes or until mixture stands in soft peaks. With a rubber spatula, fold the chocolate into the egg mixture, scraping the bottom and sides of bowl frequently. Divide batter between prepared ramekins and bake in preheated 375ºF oven 10 minutes (cake will be light crusted with a soft center). Remove from oven and cool. Cover with plastic wrap and refrigerate until ready to serve, then run a knife blade around edges of cake to separate cake from ramekin. Invert ramekin on serving plate. Lift ramekin, leaving cake in center of plate. Pour thawed raspberries in blender and puree. Strain and discard seeds. Ladle raspberry coulis around cake and garnish with fresh raspberries, triangular cookie or chocolate piece and mint. | |
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Reply
| | | From: Genie· | Sent: 6/19/2008 4:16 AM |
Dollywood Dipped Chocolate Chip Cookies
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar, firmly packed
1 teaspoon vanilla extract
2 eggs
12 ounces semi-sweet chocolate chips
Chocolate Dip
1 (6 ounce) bag semi-sweet chocolate morsels
1 (6 ounce) bag white chocolate morsels
Vegetable oil
Preheat oven to 375 degrees F.
In a small bowl, combine flour, baking soda, and salt; set aside. In a large bowl combine butter, sugar, and vanilla extract; mix until creamy. Beat in eggs. Gradually add flour mixture. Stir in 12 ounces semi-sweet chips. Drop by level teaspoonfuls onto ungreased baking sheet. Bake 9-11 minutes. Cookies should still be soft when removed from oven. Place on cooling racks.
In separate small saucepan, melt bags of semi-sweet and white chocolate morsels. Add a small amount of vegetable oil to each saucepan. Dip each cookie halfway in dark chocolate and return to rack to cool. After cooled, dip the other half in the white chocolate. Allow to cool. Source: Gary Nichols/Dollywood | |
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Reply
| | | From: Genie· | Sent: 8/13/2008 4:46 AM |
Cheesecake Factory Pumpkin Cheesecake
1 1/2 cups graham cracker crumbs
5 tablespoons butter, melted
1 cup plus 1 tablespoon sugar
24 ounces cream cheese, softened
1 teaspoon vanilla
1 cup canned pumpkin
3 eggs
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
whipped cream
Preheat the oven to 350F. Make the crust by combining the graham
cracker crumbs with the melted butter and 1 tablespoon sugar in a
medium bowl. Stir well enough to coat all of the crumbs with the
butter, but not so much as to turn the mixture into paste. Keep it
crumbly. Press the crumbs onto the bottom and about 2/3 of the way up
the sides of a springform pan. You don't want the crust to form all of
the way up the back of each slice of cheesecake. Bake the crust for 5
minutes, then set it aside until you are ready to fill it.
In a large mixing bowl combine the cream cheese, 1 cup sugar and
vanilla. Mix with an electric mixer until smooth. Add the pumpkin,
eggs, cinnamon, nutmeg and allspice and continue to beat until smooth
and creamy. Pour the filling into the pan. Bake for 60 to 70 minutes.
The top will turn a bit darker at this point. Remove from the oven and
allow the cheesecake to cool. When the cheesecake has come to room
temperature, put it into the refrigerator. When the cheesecake has
chilled, remove the pan sides and cut the cake into 8 equal pieces.
Use dental floss to make a clean cut. Serve with a generous portion of
whipped cream on top.
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Reply
| | | From: Genie· | Sent: 10/7/2008 1:40 AM |
Bananas Foster
Brennan's Restaurant
Ingredients: - 1/4 cup (1/2 stick) butter
- 1 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup banana liqueur
- 4 bananas, cut in half lengthwise, then halved
- 1/4 cup dark rum
- 4 scoops vanilla ice cream
Directions:
Combine the butter, sugar, and cinnamon in a flambé pan or skillet.
Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves.
Stir in the banana liqueur, then place the bananas in the pan.
When the banana sections soften and begin to brown, carefully add the rum.
Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum.
When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream.
Generously spoon warm sauce over the top of the ice cream and serve immediately.
Serves Four
Recipe By Brennan's Restaurant In New Orleans
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Reply
| | | From: Genie· | Sent: 10/17/2008 3:05 AM |
--Red Lobster's Cheesecake--
Crust:
10 oz. package Lorna doone cookies, crushed
1/4 lb. melted butter
1/4 cup sugar
1 envelope Knox gelatin
Filling:
16 oz. cream cheese
8 oz. sour cream
2 eggs
2 tablespoons butter
2 tablespoons cornstarch
1 cup sugar
1 teaspoon vanilla
crushed cookie crumbs for garnish
Crust; mix crumbs with butter, sugar, and gelatin. Pat
out evenly over bottom of a greased 9" springform
pan. Bake at 350, for exactly 8 min.
Filling; beat with electric mixer: cream cheese, sour
cream, eggs, butter, cornstarch, sugar and vanilla.
When filling is perfectly smooth and creamy, pour into
crust. Return to 350 oven and bake 30-35 min. or until
knife inserted in the center comes out clean. Cool 20
min. before cutting. Sprinkle top with cookie crumbs.
--Red Lobster's Crab Au Gratin--
8 tablespoons (1 stick) butter
1/2 cup onion, minced
2 tablespoons all-purpose flour
1 cup milk, scalded
1/2 teaspoon salt
dash of white pepper
1/4 cup sherry
12 ounce crab meat
1 cup crackers, finely crumbled
1/2 cup cheddar cheese, finely grated
1) Crumble crackers between waxed paper with a rolling pin. Reserve just
enough crumbs and cheese to top the casserole.
2) Melt 4 tablespoons of the butter in a large heavy skillet.
3) Add onion and saut for about 5 minutes or until golden.
4) Slowly add flour, stirring constantly over low heat.
5) When flour is blended, gradually add hot milk (scalded) and blend with a
whip.
6) Continue stirring over low heat until the sauce begins to thicken.
7) Add salt, pepper, and sherry, and continue stirring in a bowl.
8) Mix crab meat, sauce, and the extra cracker crumbs and cheese.
9) Place in a lightly greased baking dish.
10) Sprinkle reserved cracker crumbs and cheese on the top of the casserole.
11) Dot the top with the remaining 4 tablespoons butter.
12) Bake uncovered at 350F for about 15 minutes or until the top is golden
brown.
--Red Lobster's Shrimp Diablo--
3 lb. Large Uncooked Shrimp In the Shells (no heads)
Milk
1/2 lb. Unsalted Butter
1 Jar Kraft BBQ Sauce
1/2 Cup Ketchup
1 Tablespoon Fresh Ground Pepper
1/4 Cup Frank's Red Hot Sauce
Wash shrimp in cool water and remove heads if needed.
Soak shrimp in milk overnight.
Mix all sauce ingredients in a sauce pan and stir until boiling.
Remove from heat and refrigerate for at least four hours.
Drain milk from shrimp, place them in a baking pan, and cover
evenly with the sauce. Let stand 1 hour.
Bake uncovered in preheated oven (450F) for 15 minutes
(less time for smaller shrimp).
--Red Lobster Cheese Biscuits--
Dough:
1 1/4 lbs. Bisquik
3 Oz. freshly shredded cheddar cheese
11 Oz. cold water
Garlic Spread:
1/2 cup melted butter
1 teas. garlic powder
1/4 teas. salt
1/8 teas. onion powder
1/8 teas. dried parsley
To cold water, add Bisquik and cheese, blending in a mixing bowl.
Mix until dough is firm.
Using a small scoop, place the dough on a baking pan lined with
baking paper. Bake in 375 degree oven for 10 to 12 minutes or until
golden brown. While biscuits bake, combine spread ingredients.
Brush baked biscuits with the garlic topping.
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