|Ì Coffee martini...|
Ì Blueberry Lemon cream tarts...
Preheat oven to 350°F with a baking sheet on middle
Makes 4 desserts.
|Ì Sugarless Oatmeal raisin cookies...|
Preheat oven to 350. Mix together all ingredients in a
bowl. Mix really
|Ì Lucques' Hazelnut Brown buttercake...|
Total time : 1 hour, 35 minutes.
Ì Classic Cheesecake...
Place crumbs in mixing bowl and add ¼ cup sugar and cinnamon, then stir in butter. More butter, up to ¾ cup, may be added if needed.
Butter an 8 inch spring form pan on bottom and sides.
Sprinkle a thin layer of crumbs on bottom of pan and press down with metal ¼ cup measure. Work around sides with fingers to make crumbs of even height. Any remaining crumbs may be added to bottom crust.
Bake crust at 350 degrees for 5 minutes.
To make filling, beat eggs until light. Then add ½ cup sugar and beat 5 minutes.
Add cream cheese, vanilla and grand mariner and mix well.
Turn into prepared crust and bake at 375 degrees for 20 minutes.
Cool for 15 minutes and then pour sour cream topping over filling and bake at 475 degrees for 5 minutes.
Cool cake and chill overnight before serving.
Sour cream topping:
Blend sour cream, sugar, vanilla and grand mariner well. Then pour over filling and bake as directed above.
|Ì 7 layer Jello...|
1) 1st layer of flavor jello:
½ package of knox gelatin
1 cup of hot water
Mix and pour into 9x11 pan – let set.
2) 1 can sweetened condensed milk; add 1 cup hot water in a bowl. In another bowl.
In another bowl mix 2 packages of knox gelatin and 1 cup hot water. Mix both together – set aside.
3) Place 1 cup of cooled milk mixture over set jello (1).
4) After milk sets… add next color of jello. Continue with milk then flavor of jello. MAKE SURE EACH LAYER OF JELLO IS COOL BEFORE POURING ON THE NEXT LAYER!!!!
|Ì Spicy toasted Garbanzo beans and pistachios...|
Preheat oven to 400°F. Toss garbanzo beans with corn
oil, coarse salt, cumin, black pepper and Cayenne pepper in medium bowl.
Transfer mixture to rimmed baking sheet. Bake until garbanzos are golden and
crisp, stirring occasionally with metal spatula, about 20 minutes. (Can be made
4 hours ahead. Keep at room temperature.)
Makes 2-1/2 cups.