dgmodel Posted July 29 Report Share Posted July 29 aiight... now come one come all share some recipes for this weeks dinner... anything... shoot... Quote Link to comment Share on other sites More sharing options...
suthrnbelle Posted July 30 Report Share Posted July 30 are you coming over to cook? Quote Link to comment Share on other sites More sharing options...
dgmodel Posted July 30 Author Report Share Posted July 30 [corny_on] oh things will be heating up... but i dont think theyll be in the kitchen... grrrrreeeow~! :wink wink:... [/corny_off] Quote Link to comment Share on other sites More sharing options...
Destiny Posted July 30 Report Share Posted July 30 I love to cook Whoohooo! Quote Link to comment Share on other sites More sharing options...
georgym Posted July 31 Report Share Posted July 31 I got some fudge cookies in the fridge waiting to be made. I always make a habit of leaving Xtra batter in the bowl to use as i please Quote Link to comment Share on other sites More sharing options...
vicman Posted August 2 Report Share Posted August 2 1 crumb-crust recipe, made with finely ground graham crackers5 (8-oz) packages cream cheese, softened1 3/4 cups sugar3 tablespoons all-purpose flourFinely grated zest of 1 orangeFinely grated zest of 1 lemon5 large eggs2 large egg yolks1/2 teaspoon vanilla Make crumb crust as directed in separate recipe. Preheat oven to 550°F.Beat together cream cheese, sugar, flour, and zests with an electric mixer until smooth. Add eggs and yolks, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.Put springform pan with crust in a shallow baking pan. Pour filling into crust (springform pan will be completely full) and bake in baking pan (to catch drips) in middle of oven 12 minutes, or until puffed. Reduce temperature to 200°F and continue baking until cake is mostly firm (center will still be slightly wobbly when pan is gently shaken), about 1 hour more.Run a knife around top edge of cake to loosen and cool completely in springform pan on a rack. Chill cake, loosely covered, at least 6 hours. Remove side of pan and transfer cake to a plate. Bring to room temperature before serving. Quote Link to comment Share on other sites More sharing options...
suthrnbelle Posted August 4 Report Share Posted August 4 Originally posted by dgmodel [corny_on] oh things will be heating up... but i dont think theyll be in the kitchen... grrrrreeeow~! :wink wink:... [/corny_off] lol, sorry i missed this earlier ok, i will see you about 8, then? lol Quote Link to comment Share on other sites More sharing options...
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