Browncoat Bar & Grill - Over 1 Billion Served!
POSTED BY: Kelkhil
UPDATED: Friday, June 27, 2008 00:51
VIEWED: 15564
PAGE 12 of 20
Quote:
Originally posted by freelancertex:
hobbleit: i can make them disappear for u
Kill 'em... kill 'em all, lol
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Quote:
Originally posted by SpaceAnJL:
Other peep's out there - Do you want a no-bake cheesecake recipe or a baked cheesecake recipe? I can do you either.
Well, I think I could like to try baking cheesecake, as I don't really like some of the store-bought varieties- like the kind that'll have 5 different flavors, I'll only like two or so. Could you send me both, please? *has a hopeful, puppy-eyed expression on her face*
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98% of teens have smoked pot, if you are one of the 2% that haven't, copy this into your signature.
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I used to have two recipes for cheesecake and now I only have one :(
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That's bad 
But, at least you still have the one, that is able to be sent to poor people without recipies, like me, perhaps? 
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98% of teens have smoked pot, if you are one of the 2% that haven't, copy this into your signature.
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Quote:
Originally posted by hobbleit:I used to have two recipes for cheesecake and now I only have one :(
well...what happened to the other one?
barkeep, sittin in front of that fire, smoke's makin my eyes burn a little. got eyedrops? and a midnight snack if u dont mind ^_^
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Sorry about the delay - different time zones...
Baked New York cheesecake:
Sift 2oz self-raising flour and 1/2 tsp baking powder. Add 2oz butter, 2 oz caster sugar and 1 egg. Beat well, pour into base of a greased and lined 8 inch tin.
Separate 4 eggs. Whisk yolks with 8 oz sugar. Beat 1 lb soft cheese, add in yolk mixture. Sift in 1,1/2 oz plain flour, juice and rind of 1 lemon, 5 oz sour cream and 3 oz sultanas. Whisk egg whites until stiff, and fold in. Pour into tin.
Bake at 170c (gas 3 or4) for 1 hr, then leave in oven for 1 hr more. Cool for 2-3 hours, or overnight in fridge.
(Sultanas can be pre-soaked in something alcoholic if liked)
Unbaked cheesecake:
Base is crushed biscuits and melted butter, twice biscuit to butter, according to size of tin. Cool in fridge.
Topping is half cream cheese (ricotta if you can get it), half creme fraiche, whisked with sugar and lemon zest to taste.
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I have a killer peanut butter cheesecake recipe that I semi invented if anyone wants it:) I haven't perfected the amount of peanut butter just yet, but I am close
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Love doesn't make the world go 'round; love is what makes the ride worthwhile.
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Hey hot mammas (and pappas)! Hope everyone is feeling better. Had a migraine nearly get a foothold on me this morninh, but I beat it back with pharmaceutical goodness and a little rest. Yay!
I'll see your peanut butter cheesecake recipe (oh please!), and raise you a challenge.
Get this one just right:
Pumpkin cheesecake.
It has a graham based crust, and is served seasonally in hughnormous cubes (at least 4" on a side, possibly only 3" high) at the chain of restaurants known as Tully's.
So light and fluffy it's almost like a mousse, and the crust makes me think whole wheat.
Tomorrow's the 13th wedding anniversary. Doctroid and I are playin' hooky! I haven't taken a vacation day in months and months. No firm plans yet, but when I mentioned catching a matinee to my mom she giggled.
Then explained to me why people over a certain age will snicker when you talk about matinees.
Then I giggled.
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*throws a major party for stinkingrose* ^_^ *and throws much confetti, because it's never a party without confetti* YAY!!!!!
barkeep...kinda want some coffee to go with this cheesecake i made ^_^
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Quote:
Originally posted by MSB:
HUGS Em have fun and be safe ok...
Hey guys! I had a lovely weekend camping in the New Forest (despite the rain and wind) but got carried away when the sun came out and now my back is one big blister (literally, it's 16 inches across! I'll have to take a photo tonight to gross people out!).
I know, I'm a fool!
Hope Anjl's doggie and MsG's chest are both feeling better today.
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Hissssssssss!
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