HELPFUL HINT FOR FILLING DEVILED EGGS

I thought this interesting and a less messy way to fill deviled eggs.
Place cooked egg yolks into a zip lock baggie and seal. Mash yolks until they are broken up. Add remainder of your ingredients and reseal. Keep mashing until all ingredients mixed well. Cut the corner tip of the baggy, (but not a corner where it locks) and squeeze mixture into egg.
Just throw the zipper bag away when done. Easy clean-up!!

Submitted by Kay

****

WHITE CHOCOLATE & RASPBERRY CHEESECAKE

Bon App�tit | February 1994
INGREDIENTS:

Crust
18 vanilla wafer cookies
1 cup almonds, toasted
4 1/2 tablespoons unsalted butter, melted

FILLING:
4 ounces imported white chocolate (such as Lindt), chopped
2 8-ounce packages cream cheese, room temperature
2/3 cup sugar
2 teaspoons vanilla extract
3/4 teaspoon grated lemon peel
2 large eggs
3/4 cup fresh raspberries or frozen unsweetened, thawed, drained

TOPPING:
1 8-ounce container sour cream
3 tablespoons sugar
1/2 teaspoon vanilla extract
2 1/2-pint baskets raspberries or one 1-pint basket strawberries
1/2 cup seedless raspberry jam

PREPARATION:
FOR CRUST:
Preheat oven to 350�F. Place large piece of foil on heavy large baking sheet. Set 8x2-inch bottomless heart-shaped cake pan atop foil. (If unavailable, use 8-inch springform pan; omit foil.) Wrap foil around outside and 1 inch up sides of pan. Butter foil and pan. Finely grind cookies and almonds in processor. Add butter and blend until mixture forms very moist crumbs. Using plastic wrap as aid, press crumbs firmly onto bottom and 2 inches up sides of pan. Bake until golden, about 10 minutes. Cool. Maintain oven temperature.

FOR FILLING:
Melt white chocolate in top of double boiler over simmering water until smooth, stirring often. Remove from over water. Using electric mixer, beat cream cheese, sugar, vanilla and peel in large bowl until smooth. Add eggs 1 at a time, beating just until combined. Beat in white chocolate. Spoon half of batter into crust. Top with 3/4 cup berries. Spoon remaining batter over.. Bake until edges of cake are set but center 3 inches still moves when cake is shaken, about 45 minutes. Cool 20 minutes. Maintain oven temperature. Using fingertips, press down gently on edges of cheesecake to flatten slightly.

FOR TOPPING:
Whisk sour cream, sugar and vanilla in bowl. Spoon over cake, spreading to edge of pan. Bake 5 minutes. Transfer cake in pan to rack. Run small knife around sides of cake. Cool completely. Chill cake overnight. Fold down foil along sides of pan. Lift cake pan off cheesecake. Transfer cheesecake to platter, discarding foil. Cover cake with berries. Bring jam to simmer in small saucepan, stirring often. Gently brush jam over berries. (Can be prepared 3 hours ahead; chill.)

MODIFICATIONS:
I found a store bought crust saved a lot of time and makes it a lot easier � plus they�re really good! In addition, add 6 ounces of white chocolate on the inside instead of 4 ounces to get the white chocolate flavor. I used lite sour cream on the glaze, not that it�ll make much of a difference I�m sure but I couldn�t tell the difference. Fresh raspberries work well. I have not tried it with the jam on top of the cake, just the sour cream glaze, but a lot of reviews said to omit the jam. It doesn�t call for the white chocolate shavings on top but it adds a nice touch! Bon appetite! You can find reviews of what other people did for this on www.epicurious.com and type in white chocolate raspberry cheesecake. It�s the first one on the list! Other people suggested trying it with blueberries as well.

Submitted by Deb M., Massachusetts.... TY!!

****

STEAK MARINADE

INGREDIENTS:
1 cup scottish ale
2 tsp brown sugar
1/2 tsp salt
1/4 tsp black pepper

DIRECTIONS:

May use any favorite meat inhancer, then place steak in shallow pan (pie plate style or use zip lock bag) and pour ale over steak and cover.
Marinate 1 hour in fridge, turning occassionally. Mix all dry ingredients, now coat steak with dry ingred, coating well.
Wrap in plastic and refridgerate (here again I use a zip lock bag) turning steak often.
Preheat skillet on med high heat and melt tbsp butter till bubbly or place on grill.
Cook to perfection! (Enough marinade for 1 1/2 lbs. beef)

Submitted by Kay
(This Kay is a real CHEF-BOY-R-DEE hey?!)
: )

****

   

<< 1   3 >>

Content & Graphics copyright of:
© 2007 Creations For Ewe
Graphics & Website design by:
Brenda Marzullo; Owner of Creations For Ewe