Text 4509, 139 rader
Skriven 2006-08-18 19:36:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Home Again
==================
 -=> Quoting Carol Shenkenberger to Ruth Hanschka <=-

 CS> Not fun. Jim Weller is probably laughing though at that.  Guy's used to
 CS> insane -40's  there.

Not at all. 20 degrees hotter or colder than normal is always unpleasant
no matter what normal is.

I see on Google News that your typhoon is still just a tropical storm
and not a full fledged hurricane and that it is likely to skirt Sasebo,
not pass directly over it. I hope your storm is a complete non-event.

I also see you got a new CO! (from Stars and Stripes.)

 CS> Susan's reason for the Tonoo trip was the kids just got here from
 CS> Africa and they want 'comfort food' to feel a bit homey just now.
 CS> That means peanuts, raw and in the shell.  Got'em at Tonoo.
 
Hey, Vietnam Kim's pan-Asian store now has Pokey sticks! Neekha tried a
box of strawberry flavour. I stole one; much more intense and real
tasting fruit flavour than most cheap North American candy.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: New York Style Cheesecake with Brazil Nut Crust
 Categories: Cheesecakes, Nuts
      Yield: 12 Servings
 
           CRUST:
      2 c  Raw Brazil nuts
      4 tb Unsalted butter
      2 ts Brown Sugar Twin
        pn Cinnamon
        pn Salt
           FILLING:
  2 1/2 lb Cream cheese, room temp
        pn Salt
      5 tb Granular Splenda
      5 tb Granular Sugar Twin
    1/2 c  Sour cream
      2 ts Fresh lemon juice
      2 ts Pure vanilla extract
      2 lg Egg yolks
      6 lg Eggs
 
  Preheat the oven to 350F. Line the bottom of a 9-inch springform pan
  with parchment paper and coat the inside of the pan with soft butter.
  
  If you are using raw Brazil nuts, spread them on a baking sheet and
  roast for 10-15 minutes until they are lightly golden. If using
  roasted macadamia nuts, omit the roasting. Let cool. While the nuts
  are toasting, melt the butter. Transfer the nuts to a food processor
  and pulse until finely chopped. Add the remaining ingredients and
  pulse to combine. Pat evenly into the bottom of the springform pan.
  Place in the fridge.
  
  Increase the oven temperature to 500F. In a food processor or mixing
  bowl, beat the cream cheese until smooth. Add the sweeteners, sour
  cream, lemon juice and vanilla and process or beat until combined. Add
  the egg yolks and then the eggs, two at a time, beating until
  incorporated before you add the next two. Remember to scrape the bowl
  frequently while you are mixing.
  
  Carefully pour the filling over the chilled crust and place the
  springform on a rimmed baking sheet or larger pan. Bake for 10
  minutes, then reduce the temperature to 200F and continue baking for 1
  1/2 hours. Do not open the door! The cheesecake should still look soft
  in the center.
  
  Transfer to a cooling rack. After 5 minutes, run a paring knife around
  the outside of the cheesecake to loosen it from the pan. Continue
  cooling to room temperature. You can serve it right away, or chill.
  
  Total count with the Brazil nut crust: Total calories: 8790;  Fat: 806
  grams;  Carbs: 104 grams;  Fiber: 15 grams;  Protein: 314 grams;
  Alcohol: 3 grams.

  (Atkins/South Beach/Low Carb Friendly) Makes 1 9-inch cake, which can
  be cut into 12 goodly slices

  From: Dessert Du Jour

  This to me, is the definitive baked cheesecake. So smooth, so rich and
  so creamy. It can be baked without the crust if you want to lower the
  carb count further or macadamia nuts can be used in place of Brazil
  nuts.

  From Jodi in MO

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sb Individual Lime Cheesecakes
 Categories: Cheesecakes
      Yield: 12 Servings
 
     12    Vanilla wafers
    3/4 c  Fat-free cottage cheese
      8 oz Neufchatel cheese, softened
      6 tb Sugar
      2    Eggs
      1 tb Grated lime rind
      1 tb Fresh lime juice
      1 ts Vanilla extract
    1/4 c  Low-fat vanilla yogurt
      2    Kiwi fruit, peeled, halved,
           And sliced
 
  Line 12 muffin pans with paper baking liners. Place 1 vanilla wafer in
  the bottom of each liner. Process the cottage cheese in a blender or
  food processor until smooth. Combine the cottage cheese with the
  Neufchatel in a medium bowl and beat at medium speed until creamy.
  Gradually add the sugar and mix well. Add the eggs, lime rind, lime
  juice, and vanilla. Beat until smooth. Spoon the cheese mixture evenly
  over the vanilla wafers. Bake at 350 degrees F for 20 minutes or until
  the cheesecakes are almost set. (Do not over bake.) Let the cheese
  cakes cool completely on a wire rack. Remove from the pans and chill
  thoroughly. Spread the vanilla yogurt evenly over the cheesecakes, and
  top each one with 3 kiwi fruit slices.
  
  Note: This recipe is optimal for Phase 1, Phase 2, or Phase 3 of the
  South Beach Diet.

  From: Donnalener2
 
MMMMM

Cheers

Jim, in Yellowknife




... Pokemon (n) a Jamaican proctologist
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