Desserts.CranberryCrustlessPie History
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May 22, 2014, at 09:25 PM
by -
Deleted lines 27-33:
[[#comment1]](:nl:)>>messagehead<<
!!!!![[~Yhenni]] — [-04 May 2014, 15:51-]
>>messageitem<<
Here you go INGREDIENTS9 ounces chclooate wafer cookies (Oreo's)1/4 cup butter, melted1/2 cup whipping cream6 ounces semisweet chclooate, chopped3 (8 ounce) packages cream cheese1 cup sugar1/3 cup unsweetened cocoa powder3 large eggs1 tablespoon vanillaDIRECTIONSIn a food processor, whirl cookies into crumbs; you should have 2 cups. Pour into a 9-inch cheesecake pan with removable rim; add butter and mix. Press mixture over bottom and 1/2 inch up sides of pan. Bake in a 350 degree oven until crust looks dry, about 10 minutes.In a 1- to 2-quart pan, bring 1/4 cup cream to a boil. Remove from heat, add 2 ounces chclooate, and stir until smooth.In a large bowl, with a mixer, beat cream cheese, sugar, and cocoa until smooth. Add eggs, one at a time, beating well after each addition. Add chclooate mixture and vanilla; beat until blended. Scrape into crust; spread level.Bake cheesecake in a 325 degree regular or 300 degree convection oven until center jiggles only slightly when pan is gently shaken, about 1 hour. Cool for 1 hour.In a 1- to 2-quart pan, bring remaining 1/4 cup cream to a boil. Remove from heat, add remaining 4 ounces chclooate, and stir until smooth. Pour over cake and spread level. Cover and chill at least 8 hours or up to 1 day.Run a knife between cake and pan rim; remove rim. Cut cake into wedges
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May 04, 2014, at 10:51 PM
by - Comment added
Added lines 28-34:
[[#comment1]](:nl:)>>messagehead<<
!!!!![[~Yhenni]] — [-04 May 2014, 15:51-]
>>messageitem<<
Here you go INGREDIENTS9 ounces chclooate wafer cookies (Oreo's)1/4 cup butter, melted1/2 cup whipping cream6 ounces semisweet chclooate, chopped3 (8 ounce) packages cream cheese1 cup sugar1/3 cup unsweetened cocoa powder3 large eggs1 tablespoon vanillaDIRECTIONSIn a food processor, whirl cookies into crumbs; you should have 2 cups. Pour into a 9-inch cheesecake pan with removable rim; add butter and mix. Press mixture over bottom and 1/2 inch up sides of pan. Bake in a 350 degree oven until crust looks dry, about 10 minutes.In a 1- to 2-quart pan, bring 1/4 cup cream to a boil. Remove from heat, add 2 ounces chclooate, and stir until smooth.In a large bowl, with a mixer, beat cream cheese, sugar, and cocoa until smooth. Add eggs, one at a time, beating well after each addition. Add chclooate mixture and vanilla; beat until blended. Scrape into crust; spread level.Bake cheesecake in a 325 degree regular or 300 degree convection oven until center jiggles only slightly when pan is gently shaken, about 1 hour. Cool for 1 hour.In a 1- to 2-quart pan, bring remaining 1/4 cup cream to a boil. Remove from heat, add remaining 4 ounces chclooate, and stir until smooth. Pour over cake and spread level. Cover and chill at least 8 hours or up to 1 day.Run a knife between cake and pan rim; remove rim. Cut cake into wedges
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May 29, 2008, at 03:43 PM
by -
Added lines 1-27:
Name: Cranberry Crustless Pie\\
Key Ingredient: cranberries\\
Preparation: combine; beat; bake\\
Cuisine: American\\
Source: Anita Lowther/Leanne Van Horn\\
Food Group: fruit\\
Meals: dinner, snack\\
Courses: dessert\\
Temperature: cold, room\\
Effort: easy\\
Prep. Time: :15\\
Elapsed Time: 1:00\\
Occasion: Thanksgiving\\
Servings: 10
3 cups fresh cranberries\\
1-1/2 cups granulated sugar, divided\\
1/2 cup chopped pecans or walnuts\\
2 eggs\\
3/4 cup all-purpose flour\\
1/2 cup (1 stick) butter, melted\\
1/4 cup (1/2 stick) margarine, melted
Grease a 10" pie plate. Spread cranberries over bottom of pie plate. Sprinkle berries with 3/4 cup sugar and nuts. Stir sugar and nuts into cranberries. Smooth out evenly.\\
For crust: Beat eggs in bowl until light and lemon-colored. Continue beating and gradually add remaining sugar, flour, butter and margarine. When thoroughly combined and smooth, spread over berries.\\
Bake at 325F. for 45 minutes or until crust browns.
Key Ingredient: cranberries\\
Preparation: combine; beat; bake\\
Cuisine: American\\
Source: Anita Lowther/Leanne Van Horn\\
Food Group: fruit\\
Meals: dinner, snack\\
Courses: dessert\\
Temperature: cold, room\\
Effort: easy\\
Prep. Time: :15\\
Elapsed Time: 1:00\\
Occasion: Thanksgiving\\
Servings: 10
3 cups fresh cranberries\\
1-1/2 cups granulated sugar, divided\\
1/2 cup chopped pecans or walnuts\\
2 eggs\\
3/4 cup all-purpose flour\\
1/2 cup (1 stick) butter, melted\\
1/4 cup (1/2 stick) margarine, melted
Grease a 10" pie plate. Spread cranberries over bottom of pie plate. Sprinkle berries with 3/4 cup sugar and nuts. Stir sugar and nuts into cranberries. Smooth out evenly.\\
For crust: Beat eggs in bowl until light and lemon-colored. Continue beating and gradually add remaining sugar, flour, butter and margarine. When thoroughly combined and smooth, spread over berries.\\
Bake at 325F. for 45 minutes or until crust browns.