Special K Cookies
Special K Cookies
1 cup granulated sugar
1 cup white corn syrup
1 1/2 cups peanut butter
5 cups Special K cereal
6 ounces chocolate chips
6 ounces butterscotch chips
Bring sugar and corn syrup to a boil. Remove from the heat and put in peanut butter and cereal. Stir together. Pat onto cookie sheet to approximately 3/4 inch. Let cool. Melt chocolate chips and butterscotch chips. Pour over cookies and let cool.
Constancy in love is a perpetual inconstancy, in which the heart attaches itself successively to each of the lovers qualities, giving preference now to one, now to another. — La Rochefoucauld
Also check out
Technorati Tags: bar cookie recipes, cookie recipes , no-bake cookie recipes, shaped cookies , Regional Cuisine
prickly pear cheesecake
Prickly Pear Cheesecake
Crust
2 cups crushed graham cracker crumbs
2 1/2 tablespoons granulated sugar
1/2 cup melted butter
1/2 cup pi?on nuts, finely chopped
Mix graham cracker crumbs, sugar, butter and nuts together. Press firmly on the bottom and sides of a 9-inch spring-form pan.
Filling
32 ounces cream cheese, softened
1 1/2 cups granulated sugar
4 eggs
1 1/2 teaspoons vanilla extract
1 cup whipping cream
1/4 teaspoon lemon juice
2/3 cup prickly pear preserves
Whipped cream (optional)
With an electric mixer, cream together cream cheese and sugar until smooth. Add 1 egg at a time, beating well; blend in vanilla extract. By hand, add sour cream, whipping cream and lemon juice. Pour half this mixture into the crust. Spoon half the preserves over the batter. Add remaining batter and repeat with remaining preserves. Swirl with a knife for a marbled effect. Bake at 325 degrees F for 1 hour and 15 minutes. Turn oven off and leave in oven 1 hour. Remove from oven and let cool. Chill overnight.
Glaze
1 cup prickly pear jelly
2 tablespoons Grand Marnier
Melt jelly and Grand Marnier over low heat. Pour atop chilled cheesecake. Spread evenly and let set. Decorate edges with whipped cream piping.
Makes 8 to 12 servings.
We heed no instincts but our own. — Jean de La Fontaine
Technorati Tags: cheese cake recipes , cheesecake recipes, dessert recipes, mexican recipes, southwestern cake recipes , cheesecakes, deserts
creme brulee
Creme Brulee (Burnt Cream)
In the American Northeast, this dish is called Vermont Baked Custard. It is known as Cambridge Cream at Trinity College in Cambridge, England, where it is a specialty.
1 quart heavy cream
2 cups milk
Pinch of salt
1/2 cup granulated sugar
12 egg yolks, beaten
1 tablespoon vanilla extract
3/4 cup brown sugar
Preheat oven to 350 degrees F.
In the top of a double boiler, combine cream, milk, sugar and salt. Heat over boiling water until sugar is dissolved. Pour cream mixture into beaten egg yolks; mix well, and add vanilla extract. Pour into a 9 x 12-inch baking dish. Bake in a large pan containing boiling water to a depth of 1 inch for 45 minutes. Remove from oven and chill.
Several hours before serving, cover top of custard with brown sugar forced through a sieve, until sugar glaze is about 1/4 inch thick all over. Place under the broiler, watching carefully, until sugar is melted, being sure not to burn. Chill once more before serving.
It is not the oath that makes us believe the man, but the man the oath. — Aeschylus
Also check out
Technorati Tags: dessert recipes, pudding recipes , pudding, rice
sour orange dressing
Sour Orange Dressing
Juice of 1 sour orange
1 cup plain yogurt
2 tablespoons honey
1 teaspoon chopped chives
1/2 teaspoon garlic salt
Mix well.
All our progress is an unfolding, like a vegetable bud. You have first an instinct, then an opinion, then a knowledge as the plant has root, bud, and fruit. Trust the instinct to the end, though you can render no reason. — Ralph Waldo Emerson
Technorati Tags: fruit salad dressing recipes, mexican recipes, southwestern recipes, Mexican, sauces & ingredients
caramel sauce
Caramel Sauce (Nu?c M?u - Vietnamese)
Source: Los Angeles Times - February 6, 2002
The traditional method of making this sauce requires that you add boiling water to the caramelized sugar, which kicks off a dramatic reaction thats not for the faint of heart. The point of doing this is to arrest the cooking process so that the sugar doesn burn to a bitter black stage. I find it easier to place the pan bottom in a sink filled with water. This cools the caramel down so that when you add the remaining water, theres little drama left. The result of both approaches is the same bittersweet inky sauce thats a staple in every Vietnamese kitchen.
1 cup granulated sugar
3/4 cup water, divided
Fill the sink with enough water to come halfway up the side of a 1-quart, heavy-bottomed saucepan. Place the sugar and 1/4 cup of the water into the saucepan and cook over medium-low heat. Stir until the sugar dissolves, about 2 to 3 minutes. As the sugar melts, the mixture will go from opaque to clear. Small bubbles will form at the edge and gradually grow larger, moving toward the center of the pan. Eventually, bubbles will cover the entire surface.
After about 15 minutes, the sugar will begin to caramelize and turn in color. Youll see a progression from champagne yellow to light tea to dark tea. When smoke starts rising, remove the saucepan from the heat and slowly swirl it around. Watch the sugar closely as it will turn darker by the second; a reddish cast will set in (think the color of a big and bold red wine) as the bubbles become a lovely burnt orange. Pay attention to the color of the caramel underneath the bubbles. When the caramel color is that of black coffee or molasses, place the pan in the sink to stop the cooking process. The hot pan bottom will sizzle upon contact and the bubble action will subside.
Add the remaining 1/2 cup of water (there may be a small dramatic reaction) and place the saucepan back on the stove over medium heat, stirring until the caramel has dissolved into the water. The result will be slightly viscous; flavor-wise, it will be bittersweet. Pour the caramel sauce into a small glass jar and let it cool; it will thicken further. Store indefinitely in your kitchen cupboard.
Yield: 1 cup
Each tablespoon: 39 calories; 0 sodium; 0 cholesterol; 0 fat; 0 saturated fat; 10 grams carbohydrates; 0 protein; 0 fiber
I say that democracy can never prove itself beyond cavil, until it founds and luxuriantly grows its own forms of art, poems, schools, theology, displacing all that exists, or that has been produced anywhere in the past, under opposite influences. — Walt Whitman
Also check out
Technorati Tags: dessert topping recipes , nuoc mau recipe , sauce recipes , Vietnamese recipes, Desserts, sauces, toppings
chocolate-cinnamon quesadillas
Chocolate-Cinnamon Quesadillas (WW points)
Posted by kdipaolo at recipegoldmine.com 6/7/01 8:27:22 pm
2 tablespoons semisweet chocolate, grated
or chopped (about 3/4 ounce)
1 tablespoon granulated sugar
1/2 teaspoon ground cinnamon
2 medium flour tortillas, plain or whole wheat
1 teaspoon powdered sugar
Sprinkle 1 tablespoon of chocolate, 1/2 tablespoon of sugar and 1/4 teaspoon of cinnamon over half of each tortilla. Fold tortillas in half to cover ingredients.
Set quesadillas in a dry skillet and cook over medium heat until speckled with brown spots on both sides, about 2 minutes per side. Sprinkle each with 1/2 teaspoon of powdered sugar; serve.
Yields 1 quesadilla per serving.
Serves 2 - POINTS per serving 3
No great man lives in vain. The history of the world is but the biography of great men. — Thomas Carlyle
Technorati Tags: dessert recipes, mexican recipes, southwestern dessert recipes , chocolate, deserts
