Text 9560, 143 rader
Skriven 2014-02-06 07:58:52 av Dave Drum (1:261/38)
     Kommentar till en text av Fred A Ball
Ärende: Cake #1
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Baileys Irish Cream Cheesecake
 Categories: Desserts, Cheesecake, Booze
      Yield: 9 servings

     15    Oreo cookies
      2 tb Butter; melted
  2 1/4 c  Sugar
      4 ts Cornstarch
  3 2/3 c  Cream cheese; room temp
      3 lg Eggs
    1/2 c  Half-and-half
      1 ts Vanilla extract
    1/2 c  Baileys Irish Cream
    1/3 c  Semi-sweet chocolate chips;
           - melted

  As you can well imagine, this is an incredible
  dessert. It will make your reputation as an
  outstanding cook.

  Preheat oven to 350°F. Butter bottom of a 9-inch
  springform pan.

  Make a hot water bath by setting the springform pan in
  a larger pan. Holding down the springform pan so it
  doesn't float, fill the larger pan with enough hot
  water to come one inch up the side of the smaller pan.
  Then remove the springform pan and set aside the
  larger pan of water while you prepare and bake the
  crumb crust. (The water will cool somewhat, but that's
  okay.)

  Pulverize the Oreos in a food processor or with any
  handy blunt object to make 1-1/2 cups of crumbs.
  (Don't overdo it; you want Oreo crumbs -- not Oreo
  dust.) Add the melted butter to the crumbs, mix to
  incorporate, and press mixture into the bottom of the
  springform pan. Bake for 9 minutes, then remove and
  cool while mixing the cheesecake.

  Stir together the sugar and cornstarch in the bowl of
  an electric mixer until combined. Add the cream cheese
  and blend, at medium speed, until smooth and creamy,
  about 5 minutes. Beat in the eggs one at a time,
  beating well after each addition. Scrape down the
  sides of the bowl, and add the half-and-half in a thin
  stream.

  Melt the chocolate chips for a few seconds in the
  microwave, then stir in the vanilla extract and the
  Baileys until mixture is smooth. Add the mixture to
  the cheese mixture and blend well, scraping down the
  sides of the mixer bowl as needed.

  Pour batter into the cooled Oreo crust, and place the
  pan into the prepared water bath. Place pan in the
  middle of the oven and immediately reduce the oven
  temperature to 250°F. Bake for 90 minutes. Remove from
  oven and allow cheesecake to cool completely.
  Refrigerate for at least 2 hours, then "spring" the
  pan and remove your masterpiece. Keep refrigerated
  until serving time.

  FROM: Texas Cooking Online's Weekly E-mail

  MM Format by Dave Drum; 15 March 2009

  Uncle Dirty Dave's Archives

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Butter Pecan Layer Cake & Frosting
 Categories: Cakes, Desserts, Nuts
      Yield: 9 servings

      3 tb Butter
  1 1/3 c  Chopped pecans
    2/3 c  Butter; softened
  1 1/3 c  Sugar
      2    Eggs
      2 c  All-purpose flour
  1 1/2 ts Baking powder
    1/4 ts Salt
    2/3 c  Milk
  1 1/2 ts Vanilla extract

MMMMM--------------------FROSTING-------------------------
      3 tb Butter; softened
      3 c  Confectioners' sugar
      3 tb Milk
           +=PLUS=+
      1 ts Milk
    3/4 ts Vanilla extract
           Reserved toasted pecans

  Preheat oven to 350°F. Grease and flour two 9-inch
  cake pans.

  Melt 3 tablespoons butter in a 9x13-inch baking pan.
  Stir in the pecans and spread in an even layer in the
  pan. Bake for 10 minutes. Remove from oven and cool.

  Cream the softened butter in large bowl of an electric
  mixer. Gradually add the sugar, and beat until light
  and fluffy. Add the eggs, beating well after each
  addition.

  Combine the flour, baking powder and salt. Add to
  creamed mixture alternately with milk, beginning and
  ending with the flour mixture. Stir in the vanilla and
  1 cup of the toasted pecans. Reserve remaining pecans
  for frosting.

  Pour batter into prepared cake pans, and bake for 30
  minutes or until cake tests done with toothpick or
  cake tester. Cool layers in pans for 10 minutes.
  Remove from pans, and cool completely.

  Butter Pecan Frosting:

  Cream the butter until light and fluffy. Gradually
  beat in the sugar, milk and vanilla. Stir in the
  reserved toasted pecans.

  Spread frosting between layers and on top and sides of
  cake layers.

  FROM: Texas Cooking Online's Weekly E-mail

  MM Format by Dave Drum; 22 March 2009

  Uncle Dirty Dave's Archives

MMMMM

... Carve a ham as if you were shaving the face of a friend - Henri Charpentier

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