swedish nuts
Swedish Nuts
1 cup whole almonds
1 cup walnut halves
1 cup cashew halves
1 cup pecan halves
1 cup granulated sugar
Dash of salt
2 stiffly beaten egg whites
1/2 cup butter
Preheat oven to 325 degrees F.
Toast all nuts in a roasting pan until they are light brown.
Beat sugar and salt into the stiffened egg whites. Fold in nuts.
In a 15 x 10 x 1-inch pan, melt butter. Spread nut mixture over butter. Bake for 30 minutes, stirring until nuts are coated with brown and no butter remains.
But what do we mean by the American Revolution Do we mean the American War The revolution was effected before the war commenced. The revolution was in the minds and hearts of the people. — Geoffrey F. Albert
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chocolate cream pudding
Chocolate Cream Pudding (low fat)
NOTE: You can double this recipe to create a chocolate pie filling. Pour into pie shell, add strawberry or banana garnish if desired.
1 (10.5 ounce) package lite tofu, extra firm
3/8 cup honey or rice syrup, heated
1/4 cup cocoa powder
1 teaspoon vanilla extract
Blend the tofu in a food processor until creamy smooth. In a microwave-safe bowl, heat honey in microwave for 90 seconds, or until very hot.
In a small mixing bowl, pour the heated honey over the cocoa powder and stir until smooth and fully dissolved. Add vanilla extract. Add to tofu in food processor and process until smooth and fully blended. Chill for 2 hours.
Makes 4 servings.
The rain fell alike upon the just and upon the unjust, and for nothing was there a why and a wherefore. — W. Somerset Maugham
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butterscotch almond cheesecake
Butterscotch Almond Cheesecake
Crust
1 cup flour
1/3 cup granulated sugar
1/4 cup toasted almonds
1/4 teaspoon salt
7 tablespoons chilled unsalted butter, cut into pieces
1 egg yolk
1/4 teaspoon almond extract
Preheat oven to 350 degrees F. Line bottom of 9-inch springform pan with aluminum foil. Butter and flour foil.
Blend first 4 ingredients in food processor until nuts are finely chopped. Add butter, yolk and almond extract; blend until mixture begins to gather together. Press onto bottom only of prepared pan. Bake until golden, about 25 minutes. Transfer to rack. Cool 10 minutes.
Release cake pan sides from from crust. Gently turn out crust onto rack; peel off foil and cool. Place crust back into pan and re-attach pan sides. Maintain oven temperature.
Filling
32 ounces cream cheese
1 1/2 cups granulated sugar
1/4 cup Scotch whiskey
1 tablespoon vanilla extract
4 large eggs
2 cups sour cream
Using electric mixer, beat cream cheese, 1 1/4 cups of the sugar, Scotch and vanilla extract in large bowl until well blended. Add eggs 1 at a time, beating just until combined. Pour into crust-lined pan. Bake cheesecake until set at edges but center 3 inch area still moves slightly when pan is shaken, about 50 minutes. Place on rack; cool 10 minutes.
Mix sour cream with remaining 1/4 cup sugar. Spoon sour cream mixture over cheesecake. Bake 10 minutes.
Transfer cheesecake to rack and cool 10 minutes.
Run small sharp knife around top edge of pan to loosen cake. Chill overnight (can be made 2 days ahead).
Butterscotch Topping
2 cups granulated sugar
2/3 cup plus 1 tablespoon Scotch whiskey
2/3 cup whipping cream
1/4 cup unsalted butter
3/4 cup toasted almonds, coarsely chopped
Sweetened whipped cream
Stir sugar and 2/3 cup of the Scotch whiskey in large heavy saucepan over medium heat until sugar dissolves. Increase heat and boil without stirring until syrup turns golden, occasionally brushing down sides of pan with pastry brush dipped in water and also swirling pan. Add 2/3 cup cream and butter (mixture will bubble) and stir until smooth. Cool 10 minutes.
Stir in remaining 1 tablespoon Scotch. Let stand until cool but still pourable, about 2 hours.
Mix in 1/2 cup almonds.
Spoon all but 1/2 cup butterscotch topping over cheesecake (reserve remaining mixture for another use). Sprinkle with remaining 1/4 cup chopped almonds. Refrigerate up to 1 hour.
Run sharp knife around sides to loosen cake. Release pan sides. Spoon cream into pastry bag fitted with star tip. Pipe cream over top edge of cake.
Basically, there are three ways the skunk and I are a lot alike. The first is, we both like to spread our stink around. The second is we both get hit by cars a lot. The third is stripes. — Jack Handey Deep Thoughts
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orange meringue pie
Orange Meringue Pie
1 cup granulated sugar
1/4 cup cornstarch
1 1/2 cups cold water
3 egg yolks, beaten
1/4 cup sour orange juice
1 teaspoon margarine
1 baked 9-inch pie shell
3 egg whites
1/3 cup granulated sugar
Preheat oven to 350 degrees F.
In a medium-size saucepan combine the 1 cup sugar and cornstarch. Gradually stir in water until smooth. Stir in egg yolks. Stirring constantly over medium heat, bring mixture to a boil. Boil for 1 minute. Remove from heat. Stir in sour orange juice and margarine and pour over pie shell.
In a mixing bowl, beat egg whites at high speed until they are foamy. Gradually beat in the 1/3 cup sugar and continue beating until stiff peaks form. Spread over hot filling. Bake for 15 to 20 minutes until meringue is golden brown.
Cool and refrigerate. It may also be frozen.
Offensiveness is a necessary consequence of opinions strongly held and openly expressed, and free societies should treasure and protect it. An idea that offends no one is not worth entertaining. — Unknown
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souffle grand marnier
Souffl? Grand Marnier
8 egg yolks
3/4 cup granulated sugar
1/2 cup Grand Marnier or liqueur of your choice
10 egg whites
Butter and sugar (to coat baking dish)
Beat egg yolks and sugar in a pan held over (not in) a pan of boiling water until they form a wide ribbon when a wooden spoon is inserted and lifted. Remove from the heat and stir in the liqueur.
Beat the egg whites until stiff and gently fold into the egg yolk mixture. Coat the inside of an 8-inch souffl? dish or straight-sided baking dish with butter and sugar. Transfer the egg mixture to the baking dish and bake in a preheated 400 degree F oven for 12 to 15 minutes, until firm. Serve immediately.
Serves 4 to 6.
I want you to just let a wave of intolerance wash over you. I want you to let a wave of hatred wash over you. Yes, hate is good … if a Christian voted for Clinton, he sinned against God. Its that simple. Our goal is a Christian nation. We have a biblical duty, we are called by God to conquer this country… — Randall Terry
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cranberry mousse
Cranberry Mousse
1 (3 ounce) box raspberry gelatin
1 cup bottled cranberry juice
1 (16 ounce) can cranberry-raspberry sauce
1 1/2 cups thawed whipped topping
Heat cranberry juice to boiling. Dissolve in gelatin. Beat cranberry-raspberry sauce with beater one minute. Stir into gelatin mixture. Chill several hours until thickened.
Fold in whipped topping. Pour into a mold, dessert dishes or a baked pie shell. Chill until firm.
Serves 6 to 8.
There is that maketh himself rich, yet hath nothing there is that maketh himself poor, yet hath great riches. — Proverbs 137 Bible
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Yogurt Smoothie
Yogurt Smoothie
Yield: 1 servings
1/4 cup flax seeds
1/4 cup heavy cream
1/4 cup Davinci Syrup, any flavor
1/2 cup plain full-fat yogurt
1 cup frozen strawberries
6 ice cubes
Blend all ingredients EXCEPT the ice in your blender until smooth. Add the ice and blend.
Per Serving: 414 Cal (60% from Fat, 12% from Protein, 28% from Carb); 13 g Protein; 29 g Tot Fat; 30 g Carb; 14 g Fiber; 266 mg Calcium; 3 mg Iron; 83 mg Sodium; 57 mg Cholesterol
Acquaintance. A person whom we know well enough to borrow from, but not well enough to lend to. — Ambrose Gwinett Bierce
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mandarin orange salad
Mandarin Orange Salad
2 cups Mandarin orange sections in lite syrup
1 large can crushed pineapple in its own juice
1 large container non-dairy whipped topping
2 packages sugar-free orange gelatin
1 large container light cottage cheese
Drain orange sections and pineapple; add remaining ingredients, and mix well. Refrigerate.
The man who acts never has any conscience no one has any conscience but the man who thinks. — Johann Wolfgang von Goethe
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Tofu Fruit Smoothie
Tofu Fruit Smoothie
Posted by LuAnn at recipegoldmine.com 9/13/02 7:33:15 am
Don know if you
e "into" soy, but…heres a recipe I do "countless" variations on, especially during the summer months. If you use a FROZEN banana (peeled and cut into large chunks before freezing) the Smoothie consistency will be pleasingly like a shake! (I found this recipe on Nasoyas website, my only change is that I actually use less tofu - Ive adjusted the recipe below accordingly.)
1/4 (12.3 ounce) package Silken Tofu
1/2 medium ripe banana
1/2 cup orange juice
1/4 cup honey
3/4 cup fresh or frozen strawberries or fruit of choice
1 cup ice
Blend together tofu, banana, orange juice, honey, and fruit until smooth. Add ice, then continue to blend until creamy. Serve immediately.
Makes 4 servings.
VARIATIONS: Sometimes instead of tofu I use about 1/2 cup of soy milk or soy yogurt. - LuAnn
Lying increases the creative faculties, expands the ego, and lessens the frictions of social contacts. — Clare Booth Luce
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