No bake cheese cake

http://kitchenpantry.blogspot.com/2007/06/monthly-mingle-10-happy-brthday-meeta.html

chilli dip

directions
Bring the milk, butter, salt, and cayenne to a boil in a saucepan. Remove from the heat, add the flour all at once, and mix vigorously with a wooden spatula until the mixture forms a ball. Return the pan to the heat and cook over medium heat, stirring occasionally, for about 1 minute to dry the mixture a bit. Transfer to the bowl of a food processor, let cool for 5 minutes, then process for about 5 seconds.

Add the eggs and paprika to the processor bowl, and process for 10 to 15 seconds, until well mixed. Transfer the choux paste to a mixing bowl, and let cool for 10 minutes.

Preheat the oven to 375°. Line a cookie sheet with a reusable nonstick baking mat or parchment paper. Reserve 1 tablespoon of the grated Parmesan cheese, then add the remainder and all the Swiss cheese to the choux paste. Stir just enough to incorporate. Using a tablespoon, scoop out a level tablespoon of the gougère dough, and push it off the spoon onto the cooking mat. Continue making individual gougères, spacing them about 2-inches apart on the sheet. Sprinkle a few grains of coarse salt and a little of the reserved Parmesan cheese on each gougère. Bake for about 30 minutes, until nicely browned and crisp. Serve lukewarm or at room temperature with drinks.

Marilyn’s Italian Cheesecake

About 12 generous servings; recipe can be halved

3 pounds ricotta cheese, room temperature
8 oz. marscapone or cream cheese, softened
2 tablespoons pure vanilla extract
8 large or 6 extra large eggs
2 cups granulated sugar
Graham Cracker, Amaretti, Chocolate or Vanilla Wafer crumbs or flour for dusting pan
Butter for coating inside of pan

Preheat oven to 350 degrees.

Butter a 9″ springform pan, dust with crumbs or flour, discarding excess.

Place cheeses in a mixing bowl and beat with a hand or stand mixer till very well blended and fluffy (it should take about 2-3 minutes). Then add eggs and flavorings and mix until well blended. Add sugar in three batches and mix very well after each addition, scraping down sides so ingredients are evenly incorporated.

Pour the batter into the prepared pan. Cover the bottom of the pan very carefully with heavy duty aluminum foil, making sure there are no breaks in the foil so that when the cake is immersed there will not be any leaks. Place the pan in a large roasting pan and carefully pour water in to the roaster to a depth of about 1 inch. Bake for about 1-1/2 hours or until the top of the cheesecake is beginning to turn golden (if it looks more than golden it will taste burnt). This is a very creamy cake, so a cake tester will not come out completely clean; the cake will solidify upon cooling.

Remove cake from the oven and remove the foil that wraps the pan. Cool till room temperature before refrigerating. Serve at room temperature or chilled slightly.

Variations:

Almond:

For 2 tablespoons vanilla, substitute 1 tablespoon vanilla and 1 tablespoon almond extract, or two tablespoons Amaretto Liqueur (add instead of the vanilla, and use Amaretti cookie crumbs or pulverized almonds to dust pan).

Chocolate:

Add 1 small package chocolate mini morstles to cheesecake batter and mix well; use crushed chocolate wafer crumbs to dust pan). Top of cheesecake can be drizzled with chocolate ganache.

Lemon:

Substitute 1/2 teaspoon lemon extract and 1 tablespoon of vanilla extract for 2 tablespoons of vanilla. Add one teaspoon of freshly grated lemon zest and mix well.

Cheesecake -

4 8-0z pkgs cream cheese –

1 2/3 cup sugar –

1/4 cup corn starch –

1 tbsp pure vanilla extract –

2 extra large eggs –

3/4 cup heavy whipping cream

Place one 8-oz pkg of the cream cheese, 1/3 cup sugar and the cornstarch in a large bowl. Beat with electric mixer on low until creamy, about 3 minutes, then beat in the remaining 3 packages of cream cheese. Increase mixer speed to high and beat at the remaining 1 1/3 cups of the sugar, then beat in the vanilla. Blend in the eggs, one at a time, beating the batter well after adding each one. Blend in the heavy cream. At this point, mix the filling only until completely blended. Be careful not to over mix the batter. Remove 1 ½ cups of the batter.

I like the gramcracker crust, but you can put it in what ever crust you like best.

1 cup melted chocolate chips
1 cup brown sugar
1/3 cup oil
1/2 cup nuts (I don’t add these cuz I’m not fond of nuts)
2 eggs
1 tsp vanilla
1 tsp baking powder
1/4 tsp salt
1 cup flour

***powdered sugar

after melting chips, add sugar and oil, then mix.
add eggs, vanilla, salt, baking powder, then mix.
Stir in nuts and flour.
Chill till firm.
Roll into balls and then roll into powdered sugar.
Bake at 350 for 10 minutes.

Hint: cook on parchment paper or other “non stick” surface as they are one of the stickier cookies I’ve ever made. They come out rich and decadant, crisp and chewy!

I’ve also seen variations using espresso (powdered/instant) in them, too. That would be DELISH!

Succulent pieces of paneer marinated in a tantalizing tandoori masala grilled to perfection and served with pulao, a stuffed capsicum and tangy makhani gravy. If you like, serve some grilled onions with it too.

Preparation Time : 15 mins.
Cooking Time : 60 mins.

Makes 2 sizzlers.

For the paneer tikkas

1½ cups paneer (cottage cheese), cut into 50 mm.
½ cup onions, cut into thick wedges
½ cup capsicum, cut into 50 mm. (2″) pieces
½ cup thick curds
½ teaspoon Bengal gram flour (besan)
1 teaspoon ginger paste
1 teaspoon garlic paste
2 teaspoons chilli powder
½ teaspoon kasuri methi (dried fenugreek leaves)
½ teaspoon garam masala
2 tablespoons chopped coriander
2 tablespoons mustard oil
salt to taste

For the yellow rice
1 cup long grained rice
½ teaspoon cumin seeds (jeera)
25 mm. (1″) stick cinnamon (dalchini)
2 cloves (laung)
1 bay leaf (tej patta)
¼ teaspoon turmeric powder (haldi)
1 tablespoon oil
salt to taste

For the makhani sauce

5 large tomatoes, roughly chopped
2 cloves (laung)
4 to 5 cashewnuts
½ teaspoon cumin seeds (jeera)
2 teaspoons ginger-garlic paste
½ cup onions, finely chopped
1 teaspoon chilli powder
3 tablespoons cream
¼ teaspoon garam masala
½ teaspoon kasuri methi (dried fenugreek leaves)
1 tablespoon oil
1 tablespoon butter
salt to taste

For the stuffed capsicum

1 capsicum
½ cup corn kernels, boiled
½ cup green peas, boiled
½ teaspoon roasted cumin seed (jeera) powder
1 teaspoon chopped coriander
salt to taste

Other ingredients

1 tablespoon oil mixed with 1 tablespoon of water

For the paneer tikkas

1. Combine the curds, gram flour, ginger paste, garlic paste, chilli powder, kasuri methi, garam masala, coriander, salt and 1 tablespoon of mustard oil and mix well to prepare a marinade.

2. Add the paneer, onions and capsicum to it and keep aside for 10 to 15 minutes.

3. Arrange the paneer, onions and capsicum on 4 skewer sticks.

4. Heat the balance 1 tablespoon of mustard oil on a non-stick tava (griddle) and sauté the paneer tikkas on all sides till they are lightly browned (approximately 4 to 5 minutes).

For the yellow rice

1. Clean, wash and soak the rice for 10 minutes. Drain and keep aside.

2. Heat the oil in a heavy bottomed pan, add the cumin seeds, cloves and bay leaf and stir.

3. When the seeds crackle, add the rice, turmeric powder and salt and sauté for 2 minutes.

4. Add 2 cups of hot water. Cover and cook over a slow flame for 10 to 15 minutes till the rice is cooked. Keep aside.

For the makhani sauce

1. Combine the tomatoes, cloves, cashewnuts and oil with ¼ cup water and

2. Blend to a smooth purée in a liquidiser. Strain the purée through a sieve and keep aside.

3. Melt the butter in a pan and add the cumin seeds.

4. When the seeds crackle, add the ginger-garlic paste and sauté for a few seconds.

5. Add the onions and sauté till the onions turn golden brown.

6. Add the strained purée, chilli powder, cream, garam masala, kasuri methi

For the stuffed capsicum

1. Cut the capsicum into 2 halves horizontally, scoop out the seeds to create an empty shell.

2. Parboil the capsicum in salted water, drain and keep aside.

3. Combine the corn, peas, cumin seed powder, coriander and salt and mix

4. Fill this mixture in the capsicum halves and keep aside till required.

How to proceed

1. Heat 2 sizzler plates over an open flame till they are red hot and place them on their respective wooden trays.

2. Arrange half the warm yellow rice in the centre of each cast iron plate.

3. Place one stuffed capsicum on one side of each sizzler plate.

4. Top with 2 skewers of the paneer tikkas.

5. Repeat with the remaining ingredients on the other sizzler plate to make another sizzler.

6. Pour the oil-water mixture over the cast iron plates for a sizzling effect.

7. Serve immediately with the makhani sauce.

In a large bowl combine flour, sugar, soda and salt. Make a well in the center and set aside.
In a medium bowl combine eggs, oil, apple juice and vanilla. Stir in apples and nuts. Add the egg mixture to dry ingredients, just until moistened.
Spread batter in a greased and floured 9 x 13-inch pan. Bake at 350°F for 45-50 minutes.
In a small saucepan combine the brown sugar, butter and cream.
Cook and stir till bubbly and all of the sugar is dissolved. Cool slightly. Drizzle warm sauce over cake, when it has cooled for 5 minutes, so it can seep into the cake, keeping it moist

taken from Recipezaar.com

METHOD
PLACE the TOBLERONE* and butter into a saucepan and heat gently until chocolate is melted. Remove from heat.
STIR through the sugar, flour, eggs and sour cream until well combined. Pour into a well lined 20 x 30cm lamington tin.
BAKE at 180ºC for 30 minutes or until cooked through. Cool on a wire rack, cut into pieces dust with cocoa and serve.

someone posted at Today’s parent site