Text 5717, 117 rader
Skriven 2006-09-21 18:32:24 av Dave Drum (1:18/200)
     Kommentar till en text av Michael Loo
Ärende: How much wood ...
=========================
On 09-18-06 MICHAEL LOO Scribbled to RUTH HANSCHKA about picnic day 267

ML> RH> It's here, but this guy's too big to nail with a standard pellet
ML> RH> gun.  I could hurt it, but not kill it, and he's too cute to
ML> RH> maim.  Besides, who wants to go to all that work for woodchuck?

ML>The work is to preserve your hard-earned vegetables; fried
ML>woodchuck is the side benefit.

If the 'chuck is young enough. Otherwise, stewed is better.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Toffee Crunch Caramel Cheesecake
 Categories: Cakes, Desserts, Cheese
      Yield: 10 servings
 
MMMMM----------------------GINGERSNAP CRUST---------------------------
           Nonstick vegetable oil spray
  1 1/2 c  Ground gingersnap cookies
      5 tb Unsalted butter; melted
      2 tb (packed) golden brown sugar

MMMMM-------------------------CHEESECAKE------------------------------
     32 oz Cream cheese; room temp
      1 c  (packed) golden brown sugar
      2 tb Butter; melted
      5 lg Eggs
      1 ts Vanilla extract

MMMMM----------------------CARAMEL TOPPING---------------------------
  1 1/2 c  Sugar
    1/4 c  Water
    1/2 ts Fresh lemon juice
      1 c  Heavy whipping cream

MMMMM--------------------------GARNISH-------------------------------
      4    1.4-ounce English toffee
           -candy bars; chopped
 
  "Each year we receive hundreds of reader requests for recipes
  from restaurants around the world. And this past year there
  was a clear favorite - cheesecake. One of the best we tested
  is from Zoom in Park City, Utah. Here's their delicious
  version. - The Editors
  
  At the restaurant, this is served with roasted pears. The
  cake needs time to set up in the refrigerator overnight,
  so begin making it at least one day ahead.
  
  For gingersnap crust:
  
  Preheat oven to 350°F. Spray bottom of 9-inch springform
  pan with 2 1/2-inch-high sides with nonstick spray. Stir
  ground cookies, butter, and sugar in medium bowl until
  moist clumps form. Press cookie mixture firmly onto bottom
  of prepared pan. Wrap outside of pan with 3 layers of heavy
  duty foil. Bake crust until firm and beginning to darken,
  about 14 minutes. Cool crust. Maintain oven temperature.
  
  For cheesecake:
  
  Beat cream cheese and sugar in large bowl until smooth. Beat
  in butter, then eggs, 1 at a time, until just blended. Beat
  in vanilla. Pour batter over crust in pan. Place springform
  pan in large roasting pan. Add enough hot water to come half
  way up sides of springform pan. Bake cake uncovered until
  filling is puffed around edges and moves slightly in center
  when pan is gently shaken, about 1 hour 10 minutes. Remove
  pan from water; remove foil. Place hot cheesecake uncovered
  in refrigerator overnight.
  
  For caramel topping:
  
  Stir sugar, water, and lemon juice in large saucepan over
  medium heat until sugar dissolves. Increase heat; boil
  without stirring until mixture turns deep amber,
  occasionally swirling pan and brushing down sides with
  wet pastry brush, about 9 minutes. Add cream (mixture
  will bubble). Reduce heat to medium-low. Simmer until
  reduced to 1 1/4 cups, stirring occasionally, about 8
  minutes. Chill until thickened but still pourable, about
  15 minutes.
  
  Spoon caramel over top of cake just to edges (do not allow
  caramel to drip down sides). Garnish top edges with chopped
  English toffee. Chill at least 2 hours and up to 6 hours.
  
  Run knife around pan sides to loosen cake; release pan sides.
  
  Makes 10 to 12 servings.
  
  Zoom, Park City, UT
  
  Bon Appétit; January 2005
  
  MM Format by Dave Drum - 03 September 2005
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
If government wants us to respect the law it should set a
better example!!!


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