• 7/5 Graham Cracker Day 1

    From Dave Drum@1:3634/12 to All on Sunday, July 03, 2022 06:33:00
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Grandma's Cranberry Cream Pie
    Categories: Pies, Desserts, Dairy, Fruit
    Yield: 6 Servings

    3/4 c Sugar
    2 ts Cornstarch
    1/4 c Cold Water
    2 c Cranberries
    1 9" Pastry Shell, baked or
    Graham cracker crust
    1 c Confectioners' sugar
    1 ts Vanilla
    1 c Whipping cream; whipped
    6 oz Cream cheese; softened

    In a saucepan, combine sugar, cornstarch and water until
    smooth. Add cranberries. Bring to boil; boil and stir for
    2 minutes. Reduce heat; cook until berries pop, about 5
    mins. Set aside.

    In a mixing bowl beat cream cheese, confectioners' sugar
    and vanilla until fluffy. Fold in whipped cream. Spread
    evenly into pie shell. Top with cranberry mixture.

    Chill for at least 4 hours. Store in refrigerator.

    This recipe from CD Kitchen

    Serves 8

    MM Format by Dave Drum - 26 January 2009

    Uncle Dirty Dave's Archives

    MMMMM

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  • From Dave Drum@1:229/452 to All on Wednesday, July 05, 2023 05:43:00
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Tin Roof Cheesecake
    Categories: Desserts, Cheesecake, Nuts
    Yield: 9 Servings

    1 1/2 pk Graham crackers; crushed
    +=OR=+
    1 pk Graham crackers
    +=AND=+
    1/2 c Peanuts; chopped
    1/3 c Sugar
    5 tb Butter; melted

    MMMMM----------------------------CAKE---------------------------------
    32 oz Cream cheese; nuked for 2
    - minutes in safe bowl
    1 c Sugar
    5 Jumbo eggs, cracked, warmed
    - in microwave for 25 sec
    - in safe bowl
    1/2 c Whipping cream
    1/4 c Cornstarch
    1 ts Vanilla
    1/2 c Peanuts; chopped
    1/2 c Chocolate or hot fudge
    - sauce

    Beat the cheese until light. Add sugar and beat again. Add eggs, one
    at a time, beating after each. Add cream, corn starch, vanilla and
    mix well. Stir in nuts.

    Pour into prepared pan and crust. Drop sauce in spoonful at a time and
    swirl with a knife.

    Bake at 350-degrees for 1 hour or so with a pan of water at the
    bottom of the oven to keep the humidity high. Cake is done when edges
    are firm but middle is still somewhat soft. When possible let the
    cake cool in the oven with the door ajar but run a knife around the
    edge of the cake to loosen from pan BEFORE it cools or it will crack
    down the middle.

    Cool several ours or overnight. Top with more fudge sauce and peanuts.
    Enjoy.

    From: http://www.recipesource.com

    Uncle Dirty Dave's Archives

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