Recipes Included On This Page Cheesecake Ice Cream Chicken Quesadillas Chocolate Chip Pie Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Cheesecake Ice Cream Recipe By : Serving Size : 5 Preparation Time :0:00 Categories : Volume 13-07 Jul 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup whole milk 3/4 cup granulated sugar 4 ounces cream cheese -- (1/2 eight ounce block) 1/2 teaspoon pure vanilla extract -- the good stuff 1 egg juice of 1/2 lemon 1 1/2 cups heavy cream 2 ounces digestive biscuits -- or graham crackers, crumbled (optional) Heat the milk in a pan, and while it's getting warm, beat together the sugar, cream cheese, vanilla and egg in a bowl. Still whisking, pour the hot milk into the cream cheese mixture and pour this back into the cleaned out pan and make a custard in the regular way (see below). Pour into a bowl and let it cool, at which time add the lemon juice and then the heavy cream, lightly whipped. Freeze following the usual instructions (see below), folding in the crushed digestive biscuits - if using - before the ice cream is solid. Serves 4 to 6. Author Note: This started off as something of a culinary conceit; I wanted to recreate the flavor of cheesecake in ice cream form. I don't claim it's an original idea - I'd once eaten cheesecake ice cream in a restaurant in Los Angeles, scooped into a lozenge-shaped ball and serve alongside a mini blueberry pie - but striving for originality is frankly a grievous culinary crime. Never trust the sort of cooking that draws attention to the cook rather than to the food. Anyway, this works exceptionally well, and is in some respects easier to make than regular cheesecake. I love to fold crushed digestive biscuits, graham crackers, or vanilla wafers into the smooth, familiarly sharp-sweet mixture once it comes out of the ice cream maker but isn't yet frozen solid, but you can leave the ice cream palely pure and sandwich it between two intact biscuits as you eat. Author Tip: Making ice cream isn't difficult - it's all just stirring - but if you haven't got an ice cream maker it is labor-intensive (which is a different matter). What you do then is put cooled ice cream base into a covered container, stick it in the freezer and whip it out every hour for 3 hours as it freezes and give it a good beating, either with an electric whisk, by hand or in a the processor. That gets rid of any ice crystals that form and that make the ice cream crunchy rather than smooth. If you've got an ice cream maker, you're laughing; it then takes 20 minutes from having a cooled mixture to having an ice cream that's frozen but not set; it'll probably need another 2 to 3 hours in the freezer for that. The important thing, however you make it, once it's set hard, is to let it ripen in the refrigerator for about 20 minutes before you eat it. You want it frozen, certainly, but not rock hard. As for the method of making the custard for the ice cream, once you've got into the habit, it's - like everything else - routine. Just fill the sink half full with cold water for plunging the custard into if it looks like splitting at any stage. Heat the specified amount of cream or milk until nearly boiling. Whisk the required yolks and sugar, and pour, still whisking, the warm cream over. Transfer to a saucepan and cook till a velvety custard. I don't bother with a double boiler, and actually don't keep the heat very low, but you will need to stir constantly, and if you think there's any trouble ahead, plunge the pan into the sink of cold water and whisk like mad. It shouldn't however take ore than 10 minutes, this way, for th custard to cook. And when it has thickened, take it off the heat, add whatever needs adding according to the recipe, then cool (I transfer the custard to a bowl and sit it in cold water in the sink) before chilling and freezing in the ice cream machine (or see manual tips above). Source: "Nigella Fresh by Nigella Lawson, 2010." S(Formatted by Chupa Babi): "July 2010" Contributed to the FareShare Gazette by Chupa; July 28, 2010 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 479 Calories; 37g Fat (67.3% calories from fat); 6g Protein; 34g Carbohydrate; 0g Dietary Fiber; 170mg Cholesterol; 126mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Non-Fat Milk; 7 Fat; 2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Chicken Quesadillas Recipe By : Linda Wetzel, Woodland Park, CO Serving Size : 6 Preparation Time :0:00 Categories : Volume 13-07 Jul 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups shredded cooked chicken 2/3 cup salsa -- Medium or Hot 1/3 cup sliced green onions 3/4 teaspoon ground cumin 1/2 teaspoon salt 1/2 teaspoon dried oregano 6 flour tortillas -- 8 inches 1/4 cup butter or margarine -- melted 2 cups shredded Monterey jack cheese Sour cream and guacamole In a skillet, combine the first six ingredients. Cook, uncovered, over medium heat for 10 minutes or until heated through, stirring occasionally. Brush one side of tortillas with butter. Spoon 1/3 cup chicken mixture over half of unbuttered side of each tortilla. Sprinkle with 1/3 cheese; fold plain side of tortilla over cheese. Place on a lightly greased baking sheet. Bake at 475F for 10 minutes or until crisp and golden brown. Cut into wedges; serve with sour cream and guacamole. Serves 6 Source: "Taste of Home - August/September 1999" S(MC formatting by): "CaroleTaillon" NOTES : These Quesadillas have an impressive look and taste without tricky, time-consuming preparation. "Left-over chicken gets Mexican flair from cumin in this fun main dish," says Linda. Shown served with Zippy Beans and Rice Bobbie's Note: This was delicious. I made a couple of changes. I made half the recipe to serve two of us but used three 10-inch tortillas. So we had 3 quarters each. I didn't want to heat the oven so did them using the melted butter in fry pans on the stovetop. I would suggest using a medium or hot salsa as the flavor is not strong in this dish. I used a Medium Salsa Verde. I served this with corn on the cob and sliced tomatoes. Contributed to the FareShare Gazette by Bobbie; 6 July 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 453 Calories; 24g Fat (48.2% calories from fat); 16g Protein; 43g Carbohydrate; 3g Dietary Fiber; 54mg Cholesterol; 928mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 4 Fat. Back to Recipe List * Exported from MasterCook * Chocolate Chip Pie Recipe By : Deen Brothers Serving Size : 24 Preparation Time :0:00 Categories : Volume 13-07 Jul 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 3/4 cups all-purpose flour 1 1/2 teaspoons salt 1 teaspoon baking soda 1 1/4 teaspoons baking powder 1 cup (2-sticks) unsalted butter, softened 1 1/2 cups packed light brown sugar 1/2 cup granulated sugar 3 large eggs 1 tablespoon vanilla extract 3 cups semisweet chocolate chips 2 cups chopped walnuts, optional Whipped cream: 2 pints (4-cups) heavy cream 1/4 cup confectioners' sugar 1/4 cup miniature semisweet chocolate chips Makes 2 pies Preheat oven to 350F. Grease 2 (9-inch) pie plates; set aside. In a large bowl, sift together the flour, salt, baking soda, and baking powder. In the bowl of an electric mixer, cream together butter, brown sugar, and granulated sugar. Add the eggs, 1 at a time, beating until incorporated. Beat in the vanilla. Add flour mixture, a little at a time, and mix until fully combined. Fold in the 3 cups chocolate chips and, if desired, the walnuts. Divide the dough between the prepared pie plates and smooth the tops with a spatula. Bake about 30 minutes or until pies are golden and slightly firm to the touch but still soft. If the pies begin to darken too much before they are baked through, cover with foil and continue baking. Let pies cool completely on a wire rack. While the pies cool, whip the cream and confectioners' sugar until soft peaks form (tips curl). Fold in the chocolate chips. Refrigerate whipped cream until ready to use. Spread the whipped cream over the pies and serve. Notes: Reviewers characterize this dessert as a large chocolate chip cookie. It is recommended that you do not spread the whipped cream over the entire pie unless you and your guests are going to eat the entire pie. Some reviewers served the pie wedges slightly warm with vanilla ice cream instead of the whipped cream. I watched Paula Deen and one of her sons make this on TV this evening. Contributed to the FareShare Gazette by Art; 1 July 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 231 Calories; 7g Fat (26.0% calories from fat); 3g Protein; 42g Carbohydrate; 2g Dietary Fiber; 27mg Cholesterol; 228mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 2 Other Carbohydrates.

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