Quote:
Originally posted by Pink Panther
[Honey, after he tastes this cheesecake, he'll be putty in your hands!
Thats it, i want the recipe asap, and maybe we'll post it in "Must try" thread in canadian sakhi as well
ok..there is no such thread..but we can start one.
-----------------------------------------------------------------
There is no key to happiness.... the door is always open.
Location: British Columbia
Posted on: 08-06-06 12:08:57
Is your cheesecake eggless?
Any eggless recipes?
-----------------------------------------------------------------
~ Morning rain
Location: Private location
Posted on: 08-06-06 12:36:07
Quote:
Originally posted by morning_rain
Is your cheesecake eggless?
Any eggless recipes?
No, sorry it's not. But I found this one for eggless cheesecake:
I Cannot Believe It Has No Eggs Cheesecake
From Bakin Without Eggs by Rosemarie Emro (St. Martin's Press, 1999)
Makes 12 to 16 servings
For the crust:
1 1/2 cups finely crushed chocolate cookie crumbs or graham cracker crumbs
1/2 cup butter or margarine, melted
2 tablespoons sugar
For the filling
1 (8-ounce) package regular cream cheese, room temperature
2 (8-ounce) packages low-fat cream cheese, room temperature
1/2 cup sweetened condensed milk
1/2 cup sugar
1/4 teaspoon baking soda
2 teaspoons baking powder
1/4 cup cornstarch
1 tablespoon lemon juice
1/2 teaspoon grated lemon rind (optional)
1 tablespoon vanilla extract
1 pint (16 ounces) light sour cream
To prepare crust: In a small bowl, combine chocolate cookie crumbs, melted butter or margarine, and sugar; blend well. Press into bottom of an ungreased 9-inch springform pan. Put foil around bottom of pan so it does not drip. Set aside.
Preheat oven to 300 degrees.
To prepare filling: In a large bowl, with a handheld electric mixer set on medium speed, beat cream cheese, condensed milk, sugar, baking soda, baking powder, cornstarch, lemon juice, lemon rind (if used), and vanilla. Beat until smooth, approximately 3 minutes. Add sour cream; blend well. Pour into prepared pan.
Bake for 1 hour on center rack. Knife inserted in outer side of cake should come out clean when cake is done. Middle will still be creamy.
Turn off oven and open door; let cake sit in oven for another 2 to 3 hours to cool slowly.
Remove from oven after it is cooled, loosen sides of pan with a knife, and remove sides of pan. Place on a plate and allow to cool completely at room temperature before placing it in refrigerator (so it does not create condensation) covered with plastic wrap. Refrigerate for a couple of hours
before serving.
Variations: You may use 4 (8-ounce) bars of light or regular cream cheese and one cup (8 ounces) sour cream instead of 16 ounces of sour cream for a slightly thicker cake. Or, for a softer cake, use 3/4 cup sweetened condensed milk and 1/4 cup sugar and 1/3 cup cornstarch. It is great in either of these variations.
-----------------------------------------------------------------
Bijou Bazaar
http://bijoubazaar22.googlepages.com
Location: British Columbia
Posted on: 08-06-06 12:39:55
Hey Thanks !
-----------------------------------------------------------------
~ Morning rain
OK. So the sun is out, the sky is blue, it’s beautiful….
Hope you folks are drinking in the warm weather and are enjoying the first few barbeques of the season.
Here’s a recipe for the BBQ.
BARBEQUE MURGH TANDOORI.
8 pieces skinless, bone-in (or boneless) chicken thighs or drumsticks.
1 tbspn ginger garlic paste
1 tbspn garam masala
1 tbspn jeera powder
1 tbspn coriander powder
3 tbspns tandoori paste (Patak’s, Raj’s, etc)
red chili powder to taste
salt to taste
3 tbspns yoghurt
3 tbspns 35% whipping cream
Marinate all together overnight. You may want to leave some marinade aside to baste the chicken with while barbequing. In that case add 3 more tbspns yoghurt and 3 more tbspns cream
BBQ the next evening or afternoon.
Serves 3-4
This is the real finger-lickin’ good McCoy.
KFC is no contender
As accompaniment serve raita or onion kachumber and naan or paratha.
Excellent with Scotch.
Quote:
Originally posted by Pink Panther
Quote:
Originally posted by Mishej India
ok, u mean in a good way rt?heheh
coz i want my hubby to live and live long
Honey, after he tastes this cheesecake, he'll be putty in your hands!
Hi Pink Panther,
Please post your cheesecake recipe on this thread if you don't mind.
Do you think my wife will be putty in my hands if I bake it for her?
Or does it just work the other way around?PLANTER'S PUNCH
45 ml white Bacardi Rum.
30 ml dark Captain Morgan(or Old Monk) Rum
Pinapple juice
Orange juice
Dash of grenadine
Ice cubes
In a 12 oz glass, put in 3 cubes of ice. Pour in white Bacardi. Fill remaining half of glass with pineapple juice. Add orange juice leaving enough space for 30 ml (1 fl.oz) dark rum.
Place teaspoon with tip of it in top part of concoction in glass and tilt the spoon slightly, so the back of spoon faces up. Pour dark rum slowly down the back of teaspoon so that it floats on top of concoction. Pour in dash of grenadine, which because of its density will flow down gradually to bottom of glass.
Do all this in front of date. Boy, will she ever be impressed!
