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Full Online Book HomeLearning KitchenCakesandfrostings - Cheesecake History Lover's
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Cakesandfrostings - Cheesecake History Lover's Post by :JMan1234 Category :Learning Kitchen Author :Unknown Date :December 2011 Read :978

Click below to download : Cakesandfrostings - Cheesecake History Lover's (Format : PDF)

Cakesandfrostings - Cheesecake History Lover's

This is from International Cookbook Series VIP Recipes on CD ROM

2 lb. cream cheese
1/4 lb. butter
16 oz. sour cream
1 tsp. lemon juice
2 tbsp. cornstarch
1 1/4 tbsp. vanilla
1 1/4 c. sugar
5 eggs

Leave all ingredients at room temperature for 1 hour.

While you're waiting, read Julius Caesar's "Commentaries on Gallic Wars".

While your warming up to that, so will your ingredients.

Blend cream cheese, butter, and sour cream.

Add cornstarch, sugar, vanilla, and lemon juice.

While they are "mixing" think about great historical question, "Is America really a melting pot?"

Add eggs one at a time until all ingredients are well blended.

Grease a 9 1/2 inch spring form pan.

After you put pan together, sit down and read a few chapters of Lynn White's "Medieval Technology and Social Change".

After all, cooking utensils are a product of technological development, right????

Now pour into pan and place pan into a large roasting pan filled half way with water.

You'll be reminded of how much this looks like famous Civil War ironclad "U.S.S. Monitor".

Place in a 375 degree oven and sit down and read some of Alfred T. Mahon's "Influence of Sea Power in History".

Bake for 1 hour.

After about 45 minutes, check progress of your cake.

If it's not done, ready some of Gibbon's "The Decline and Fall of Roman Empire" and pray that your cheese cake doesn't.

When done, leave in oven with door open DOING NOTHING for another hour.

This inactivity on part of your cake should inspire you to read Article I, Section 8 of Constitution to find out what elected officials ARE SUPPOSE to be doing.

Your last job is to place cake in refrigerator for up to 6 hours to "chill out".

This will provide you with some time to read about "chilly" adventures of Peary at North Pole in 1909.
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Cakesandfrostings - Cheesecake Hungarian Cakesandfrostings - Cheesecake Hungarian

Cakesandfrostings - Cheesecake Hungarian
Sweet tart crust: 1 1/2 cups all-purpose flour 1/4 cup sugar 1 egg yolk 1 tablespoon lemon juice 1/2 cup unsalted butter - softened Filling: 1 1/2 pounds dry cottage cheese pinch salt 3/4 cup sugar 4 eggs 1 yolk 2 tablespoons all-purpose flour 2 tablespoons corn starch 1 cup sour cream 1 teaspoon vanilla 1/2 cup yellow raisins - plumped and chopped 1/2 cup crushed pineapple - well-drained Garnish: confectioner's sugar for dusting Generously grease a 9 inch springform pan or 9 inch deep quiche or tart pan with removable bottom. Sweet Tart Crust: Preheat oven to 350 F. Combine

Cakesandfrostings - Cheesecake Hilltop's Mocha Cheesecake Cakesandfrostings - Cheesecake Hilltop's Mocha Cheesecake

Cakesandfrostings - Cheesecake Hilltop's Mocha Cheesecake
Chocolate Crust-whirl a handful of chocolate graham crackers in the food processor. Melt a little butter and press into 10" springform pan. Set aside. Filling: 6 oz. semisweet chocolate 1 1/2 lbs. cream cheese 1/2 cup granulated sugar 2 large eggs 1 cup heavy cream 1 tsp. instant coffee crystals 1 tsp. vanilla Preheat oven to 350. Melt chocolate in double boiler. In a large bowl or Kitchenaid, beat together the cheese and sugar. Beat 10 minutes until very fluffy. Add eggs one at a time and beat 5 more minutes. Pour melted chocolate slowly into the mixture, scraping sides and