OKIE IS READY TO BE A MOM?!?
OKIE IS READY TO BE A MOM - FALL 1978
Thursday, July 29, 2010
ABOUT MY BLOGGING
I HAVE SO MUCH TO SAY TO THE WORLD. MAYBE THIS WILL BE A VEHICLE FOR ME TO DO SO. IT WILL TAKE ME A WHILE TO UNDERSTAND HOW TO DO THIS CORRECTLY, SO THERE MAY BE SOME WHACKY POSTINGS, PICTURES, AND SPELLING UNTIL I LEARN HOW TO CORRECT THINGS, AND HOW TO PREVIEW THINGS!!! I HAVE LOTS OF GREAT RECIPES AND INSIGHTS AND STORIES TO TELL. I JUST DON'T WANT TO USED TOO MUCH OF MY TIME - THE JOURNEY IS SHORT - DOING THIS, BUT I DO WANT TO "GIT'ER DUN!!! GO COWBOYS...
MY - "JORDAN & SONJA" WEDDING CHEESECAKE..
Creme Brulee Cheesecake
48 ounces cream cheese, softened
1 1/2 cups granulated sugar
6 tablespoons low fat sour cream
6 eggs
3/4 cup heavy cream
3 cups vanilla wafer crumbs
3/4 cup (1 1/2 sticks) unsalted butter, melted
6 tablespoons brown sugar
4 teaspoons orange peel
3/4 cup granulated sugar (for topping)
Boiling water (for baking)
Strawberries, raspberries and blueberries (for garnish)
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
Preheat oven to 325 degrees F.
In a bowl place the cream cheese, 1 1/2 cups of sugar and sour cream and beat on medium speed until mixture is smooth. Add the eggs, heavy cream and orange peel. Beat till smooth.
In another bowl, mix until well blended the vanilla wafer crumbs, butter and brown sugar. Pat the wafer mixture into a pan; top the wafer mixture with the cheese mixture. Bake for 40 minutes or until set. Remove carefully let cool for 30 minutes at room temperature. Refrigerate for 4 hours or until serving time.
Cook over hot water if possible. I try to not set the pan in the water, as it always gets into the crust. I usually put a pan with water on the shelf directly under the shelf I cook the cheesecake on. Make sure the water is boiling when you put the cheesecake in the oven so it will start to moisturize the oven immediately when you shut the door…
Google “how to tell if a cheese cake is done” and it will give you lots of information…
48 ounces cream cheese, softened
1 1/2 cups granulated sugar
6 tablespoons low fat sour cream
6 eggs
3/4 cup heavy cream
3 cups vanilla wafer crumbs
3/4 cup (1 1/2 sticks) unsalted butter, melted
6 tablespoons brown sugar
4 teaspoons orange peel
3/4 cup granulated sugar (for topping)
Boiling water (for baking)
Strawberries, raspberries and blueberries (for garnish)
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
Preheat oven to 325 degrees F.
In a bowl place the cream cheese, 1 1/2 cups of sugar and sour cream and beat on medium speed until mixture is smooth. Add the eggs, heavy cream and orange peel. Beat till smooth.
In another bowl, mix until well blended the vanilla wafer crumbs, butter and brown sugar. Pat the wafer mixture into a pan; top the wafer mixture with the cheese mixture. Bake for 40 minutes or until set. Remove carefully let cool for 30 minutes at room temperature. Refrigerate for 4 hours or until serving time.
Cook over hot water if possible. I try to not set the pan in the water, as it always gets into the crust. I usually put a pan with water on the shelf directly under the shelf I cook the cheesecake on. Make sure the water is boiling when you put the cheesecake in the oven so it will start to moisturize the oven immediately when you shut the door…
Google “how to tell if a cheese cake is done” and it will give you lots of information…
This would be day I would add to the "relive" list.
Today I took 6 Youth from my church ward to Arkansas from Broken Arrow, OK for a 3 day youth conference. Wow, I so easily remember being that young and that free of responsibility...However, I am so very thankful for these valiant young people. They will bear the Kingdom successfully for Heavenly Father.
Subscribe to:
Posts (Atom)