Text 27015, 74 rader
Skriven 2009-08-04 18:12:02 av RUTH HANSCHKA (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: picnic stuff 967
========================
->  RH> ...except that the old story holds no water.  Whole nutmeg were
->  RH> cheaper than getting someone to carve good replicas.  No one has
ever
->  RH> found a genuine wooden nutmeg that wasn't created as a souvenir
piece.
-> 
-> There's no evidence either way. But your assertion that nutmegs
-> were cheaper than wood replicas would have been is total crap.
-> 
Possibly, but we were talking about prunes too, so it's appropriate.  It's
what I was always taught.  One guess - somebody didn't get his 8 hours for
the past few nights?

->  -> PRUNE WHIP
->  -> cat: dessert, laxative
->  RH> It's not a proper prune whip - the real one is a souffle, for all
->  RH> intents and purposes.
-> 
-> The real one is a mousse, for all intents and purposes. A
-> souffle would be completely out of character.
-> 
Not according to family tradition.  Then again my standard recipe is a
liberated Kosher for Passover variant, so YMMV.

-> Astor
-> cat: booze
-> serves: 1
-> 
-> 3 cl mint liqueur
-> 3 cl gin
-> 
-> Serve with ice in a seltzer glass.
-> 
-> Sodermanland-Nerikes Nation Cocktail Bar

Can I get an EWWWWW, ICK.  Mint and gin.  I'd rather put the mint liqueur
in a grasshopper cheesecake.

Creme De Menthe Cheesecake  [aka "the" Superbowl cheesecake]
[origin: Better Homes and Gardens _Chocolate_, 1984]


2 cups finely crushed chocolate wafers (about 38 cookies)
1/2 cup melted butter or margerine [use butter]
2 8-ounce packages cream cheese, softened
1 cup sugar
1/3 cup green creme de menthe
3 eggs
3 8-ounce cartons dairy sour cream
4 ounces (4 squares) semisweet chocolate
1/2 cup dairy sour cream

For the crust, combine the crushed chocolate wafers and melted butter or
margerine.  Stir until well combined.  Press the chocolate crumb mixture
onto the bottom and 2 inches up the sides of a 9-inch springform pan or 2
1/2 inches up the sides of an 8-inch springform pan.  

For the filling, in a large mixer bowl beat together cream cheese, sugar,
and creme de menthe just until smooth.  Add eggs; beat on low speed of
electric mixer just until combined.  Do not overbeat.  Stir in the 3
cartons sour cream.  Turn into prepared crust.  Bake in a 375F oven for 55
to 60 minutes for the 9-inch pan, or about 65 minutes for the 8-inch pan;
or until a knife inserted near the center comes out almost clean.  Cool on
a wire rack.

While cheesecake is cooling, melt chocolate.[double boiler or microwave
method]  Cool for 5 minutes.  Stir the 1/2 cup sour cream into melted
chocolate.  Spread warm over cheesecake.  Chill 4 or 5 hours.  

Before serving, use a knife or narrow metal spatula to carefully loosen
sides of cheesecake from pan.  Remove the sides of the pan.  Makes 12
servings
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