| Sweets |
| Cinnamon Rolls! Level 1 - Profat I was a grand prize winner in the Somersizing recipe contest! Wait for the book in November to try them! Thanks to all for the inspiration! Ashlee |
| Orange Creamsicle Milkshakes Level One - Profat 2/3 C Cream 1/3 C Vanilla Syrup 1/2 t Orange Extract 1-15 Ice cubes Combine in a blender and blend. Yumm! |
| Sour Cream Cheesecake Level One - Profat Fool-proof if you can follow directions! Oven: 250 degrees 20 oz Cream Cheese (2 1/2 blocks) 1 1/4 C Sour Cream 3 T Somersweet (or equiv. of 1 C sugar) 1 T Vanilla Extract 2 Eggs (whole) 3 Yolks 1/3 C Heavy Cream Prepare the 9 inch round pan (like the one pictured). Brush with melted butter and line with parchment. (One circle for the bottom and a long strip taller than the sides for the sides.) In a mixer with a paddle attachment, beat sour cream for 10 seconds. (This is to ensure the cream cheese doesn't stick to the bowl.) Add the cream cheese and sweetener and mix on low for 30 seconds and then turn up to medium. Scrape the bowl. In a separate container, combine vanilla, eggs, yolks and heavy cream. With the mixer on medium, slowly pour the liquid mixture in. When half of it is incorporated stop and scrape. continue adding the mixture until the rest of the ingredients are incorporated. Once completely combined, pour into the prepared pan. Place cheesecake into a preheated (boiling) water bath. The water should come 1/3 to 1/2 way up the side of the pan. Bake for 1 hour. Turn the oven off and open the door for one minute. Close the door for one more hour. Remove the cheesecake from the wayer bath. and place in the refrigerator for 6 hours to completely cool before serving. When ready to serve, place the entire cake pan into a hot water bath for about 15 seconds. Unmold onto a cake round or serving dish. To slice, place your knife into hot water bath, and wipe dry each time you make a pass through the cake. Serves 12. |
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| 9 inch cake pan with 3 inch vertical walls |
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| Easy Choclate Mousse - Almost Level One 1 - 8 oz. block cream cheese, softened 1/2 cup Wondercocoa 4 TBSP Ssweet or 1 1/2 C sugar equiv. 1 1/2 tsp Vanilla 2 Cups Heavy Cream, whipped Beat cream cheese and cocoa in large mixer bowl until fluffy and well blended. Add sugar. Stir in vanilla. Fold cream into cream cheese mixture. Chill until firm, garnish as desired? Tried my mousse? |
| Note: You can also substitute 1/3 Cup of water and 1/2 tsp of vanilla extract along with equiv. of 4 tsp sugar for syrup. |
| Parisian Cocoa - Almost Level One 1 C Heavy Cream 1/4 C Water 1TBL Wondercocoa 1 Tsp Cinnamon pinch nutmeg pinch salt 1 t somersweet Combine in saucier or other saucepan over medium heat, stir with whisk and heat through. Do not boil. |
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| Joy and me at Navy Pier on a trip to Chicago in June '02. |
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