Posts: 86
From: Bronx, NY USA
Registered: Oct 2004

posted November 09, 2004 09:32 AM         

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What's everyone's menu look like?

Any specific dishes that are inspired

by newfound spirituality and enlightenment?

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Posts: 489
From: San Diego CA USA
Registered: Sep 2004

posted November 09, 2004 09:51 PM         

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VEGETARIAN!

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Posts: 3872
From: Vancouver USA
Registered: May 2004

posted November 09, 2004 10:24 PM         

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I always make a pumpkin cheesecake to take to my MIL's house.

Pumpkin Cheesecake Recipe
(taken from some internet site that I don't remember)

2 C. gingersnap crumbs

1/3 C. melted butter

24 oz. cream cheese

1 C. sugar

1/2 C. light brown sugar

3 eggs beaten

1 15 oz. can pumpkin

1/4 C. heavy cream

1 T. vanilla

1 t. cinnamon

1 t. ginger

1/2 t. nutmeg

2 C. sour cream

Preheat the oven to 350°F. Butter a 10-inch springform pan. Toss the gingersnap crumbs with the melted butter until evenly moistened. Press the crumbs into the bottom and 1 inch up the side of the prepared pan. Bake for about 12 minutes, or until the crust begins to color. Let the crust cool. Reduce the oven temperature to 325°F.

In a large bowl, using an electric mixer, beat the cream cheese until smooth. Beat in 3/4 cup of the granulated sugar and the brown sugar, then beat in the eggs 1 at a time until the mixture is thoroughly combined.

In a medium bowl, combine the pumpkin puree and heavy cream with 1 teaspoon of the vanilla and the cinnamon, ginger and nutmeg. Add to the cream cheese mixture and beat until combined, scraping the bowl a few times.

Wrap foil loosely around the bottom and up the side of the spring-form pan. Pour the cheesecake batter into the prepared pan and set it in a large baking dish or roasting pan. Place in the middle of the oven and pour 3 inches of hot water into the baking dish. Bake the cheesecake for about 70 minutes, or until the edges are firm and the center of the cheesecake is still slightly shaky.

In a small bowl, combine the sour cream with the remaining 1/4 cup of granulated sugar and 2 teaspoons of vanilla. Remove the cheesecake from the water bath and pour on the sour cream topping. Gently top the pan to spread the topping, and continue baking the cheesecake for 10 more minutes.

Transfer the cheesecake to a rack and let cool for 1 hour. Remove the foil and the side of the pan and refrigerate the cheesecake for at least 4 hours or overnight.

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Posts: 86
From: Bronx, NY USA
Registered: Oct 2004

posted November 10, 2004 11:06 AM         

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That sounds absolutely mouthwatering!!!!!

Thank you very much for that recipe I'll tell you how mine turned out.

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Posts: 4940
From: Ontario, Canada
Registered: Aug 2003

posted November 10, 2004 11:10 AM         

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MMMMmmmmmmmmmmmmmmmmmmmmmmmmm
LibraSparkle.
Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmm

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Posts: 576
From:
Registered: May 2004

posted November 10, 2004 11:41 AM         

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Thank you, LS, sounds delish!

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Posts: 19709
From: Columbus, GA USA
Registered: Nov 2000

posted November 10, 2004 12:01 PM         

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Now I just need a girl to cook it for me. LOL

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"Never mentally imagine for another that which you would not want to experience for yourself, since the mental image you send out inevitably comes back to you." Rebecca Clark

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Posts: 3872
From: Vancouver USA
Registered: May 2004

posted November 10, 2004 12:05 PM         

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It's SUPER yummy. I made it a few years a go, and ever since I've been expected to bring it.

It's really rich though. Make your serving sizes small

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Posts: 576
From:
Registered: May 2004

posted November 10, 2004 01:45 PM         

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Hmm, maybe you can do it yourself, Randall?
It doesn't sound that complicated to make and LS has provided us with extensive directions as well.

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Posts: 2813
From: the stars
Registered: Jun 2004

posted November 10, 2004 01:47 PM         

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uuummmmmmmmmm cheeeeese caaaaaake..........

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Posts: 19709
From: Columbus, GA USA
Registered: Nov 2000

posted November 10, 2004 04:49 PM         

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I was just being a little overly-Cappy (chauvanistic) for effect.

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"Never mentally imagine for another that which you would not want to experience for yourself, since the mental image you send out inevitably comes back to you." Rebecca Clark

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Posts: 2813
From: the stars
Registered: Jun 2004

posted November 10, 2004 04:55 PM         

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This Cappy rising will bake you one Randall.

WARNING: (I can barely boil an egg)

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Posts: 3872
From: Vancouver USA
Registered: May 2004

posted November 10, 2004 06:54 PM         

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Randall, you should have said: I need a babe to cook it for me.

I would make it for ya, but I doubt it ships well.

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Posts: 4940
From: Ontario, Canada
Registered: Aug 2003

posted November 11, 2004 01:56 PM         

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OKay, 26 taurus.. use your imagination.. what is that smiling doing, anyway?!

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Posts: 3872
From: Vancouver USA
Registered: May 2004

posted November 11, 2004 03:07 PM         

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Leave it to Pixie...

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Posts: 2813
From: the stars
Registered: Jun 2004

posted November 13, 2004 03:02 AM         

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Oh you know good and well what he's doing pix. (lol)

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Posts: 489
From: San Diego CA USA
Registered: Sep 2004

posted November 22, 2004 02:54 AM         

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This sounds yummy!

Vegetable Tofu Loaf

4 slices whole wheat bread, cut into ½ inch cubes
1 tablespoon olive oil
2 ribs celery, finely chopped
1 large carrot, finely chopped
1 medium onion, finely chopped
2 cloves garlic, minced
1 ¼ lbs firm tofu
1 cup nutritional yeast flakes
½ cup raw tahini
2 tsp dried basil
2 tsp dried oregano
½ tsp turmeric
3 tablespoon tamari
¼ tsp ground black pepper

Bake the bread cubes until lightly browned in 350 degree oven. Saute the celery, carrot, onion, and garlic in the olive oil until veggies are almost tender – 4-6 minutes. Remove from heat. Put the tofu in a bowl, and mash well. Add the nutritional yeast, tahini, basil, oregano, tumeric, tamari, and pepper and stir until well mixed. Add the toasted bread cubes and the cooked vegetables and mix well. Press the mixture firmly into the prepared loaf pan. Bake until browned on top, 50 to 60 minutes.

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Posts: 214
From: Northeast Ohio
Registered: Sep 2002

posted November 23, 2004 01:47 PM         

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I can't find my sister's dessert cookbook, but this recipe sounds similar to her Rugelach:

http://www.pastrychef.com/htmlpages/recipes/rugelach.html

She makes it every year for Thanksgiving and Christmas.

Angie

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Posts: 86
From: Bronx, NY USA
Registered: Oct 2004

posted November 23, 2004 01:49 PM         

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If anyone likes "Southern Baked" mac n cheese. Let me know, I have a hell of a recipe

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