I'll share my recipes, if you share yours,Feb. 18

12 years ago

My background on this site is usually white. This morning it's gold and all the posts are on the right side of the screen. Weird!!

I just hit "Preview" and now it's back to normal.

CHOCOLATE TRUFFLE CHEESECAKE (The Apple Crate)

CRUST

9 oz. chocolate wafer cookies

6 Tbsp. unsalted butter, melted

FILLING

1/2 lb. unsweetened chocolate

1 1/2 lb. cream cheese

3 large eggs

1 c. sugar

1/4 c. Amaretto liqueur

1 1/2 tsp. vanilla extract

1/2 c. whipping cream

Whirl the chocolate cookies in a blender until they form crumbs. Mix with the melted butter. Press into the bottom and sides of a buttered 10-inch spring form pan and refrigerate until you're ready to fill and bake.

Preheat oven to 350 degrees. In the top of a double boiler over boiling water, melt the chocolate. Set aside to cool. In the large bowl of an electric mixer, beat the cream cheese until smooth. Add the eggs and sugar and beat until well incorporated. Stir a small amount of this mixture into the chocolate to loosen. Add the chocolate mixture to the cream cheese mixture and stir well. Stir in the Amaretto, vanilla and cream. Stir until all ingredients are well mixed. Pour the filling into the prepared crust and bake for 50 to 55 minutes or until the cheesecake is slightly puffed and no longer jiggles in the center. Cool to room temperature, then refrigerate until chilled, at least 2 hours. Take the cheesecake out of the refrigerator 30 minutes before serving for ease of slicing. Remove the sides of pan and cut with a sharp knife.

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Comments (7)

Jasdip
12 years ago
Hmm my GW looks right. Weird is right Patti!

Celery, Zucchini and Apple Salad (Dairy Farmers of Ontario)
I think broccoli would be awesome in this too, or instead of the zucchini. One reviewer put cauliflower in, and she loved it.

Dressing:
1 cup (250 ml) 35% real whipping cream
2 tbsp (30 ml) yogurt
2 tsp (10 ml) prepared sweet mustard
1 tbsp (15 ml) lemon juice
1 tsp (5 ml) grated lemon peel
1 tsp (5 ml) dried thyme
1 tsp (5 ml) dried parsley
1/2 tsp (2 ml) salt
1/2 tsp (2 ml) pepper

Salad:
2 medium zucchini, cut into thin strips
4 stalks celery, sliced
1 red apple, cored and diced
1 green apple, cored and diced
2 cups (500 ml) finely chopped red leaf romaine
2 tbsp (30 ml) pinenuts, toasted

instructions
In measuring cup mix together cream, yogurt, mustard, lemon juice and peel, herbs, salt and pepper. Refrigerate for 30 min.

In large bowl mix together zucchini, celery and apple and toss gently with dressing. Serve over lettuce and sprinkle with nuts.
patti43
Original Author
12 years ago
Jas, I need help with the salad dressing recipe. How much honey do you think should be in it? And I would like broccoli in it much better than zucchini.

SALAD DRESSING

3 tablespoons mayonnaise
1 tablespoon ketchup
3-4 tbsp olive oil
1 tsp balsamic vinegar
1 k.g. honey (how much is this?)
1 tsp mustard

Mix well
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Jasdip
12 years ago
Where did that salad dressing come from Patti?
A kg honey is a large container..... 2 lb!
patti43
Original Author
12 years ago
I saw it on foodgawker. The original recipe was in Greek but it had a side translator. I did a search for kg and knew it was too much, but I was hoping you could decipher what amount it might be.
Jasdip
12 years ago
Oh, I wondered!
I would put no more than a tsp of honey in. With the ketchup, which is sweet, I wouldn't want too sweet of a dressing, probably.
tami_ohio
12 years ago
Patti, you had me confused to! I got my phone, I have the Iphone with a free unit conversion app) and it was telling me the same thing!

I make a Honey Mustard salad dressing for DH. It calls for 1 1/2 T honey to 1 1/2 T. mustard so I would use 1 teaspoon honey to the 1 teaspoon mustard that it calls for.

Here is my Honey Mustard Dressing recipe

1/4 c. cider vinegar
1/2 c. oil - your choice
1 t. oregano
1 1/2 T honey
1 1/2 T mustard
1 T. parmesan cheese

Put all in a container with a tight lid and shake well. I also add a heaping t. of horseraddish that DH loves!

Tami
glenda_al
12 years ago
Here's one I used to make, oh so long ago! Everyone enjoyed!

Broccoli salad

1 broccoli head
lemon zest
bacon, fried and crumbled
sometimes a boiled egg crumbled

Remove broccoli flowerets from head of broccoli and break into small pieces. I arranged the broccoli in a pyrex pie plate.

DRESSING:

1/2 c. mayonnaise
1/4 c. sugar
1 tbsp. lemon juice
1 tbsp. vinegar

Mix up dressing ingredients, refrigerate overnite and pour over broccoli when ready to serve and top with lemon zest and bacon.

I'll share my recipes, if you share yours,Feb. 18

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Jasdip

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I'll share my recipes, if you share yours,Feb. 18

Comments (7)

Jasdip

patti43Original Author

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