October 31, 2008
White Chocolate Raspberry Cheesecake from @planetKnit
2 C crushed regular Oreo cookies (not Double Stuf), finely crushed
2 T butter OR margarine, melted
4 8oz packages Cream Cheese, at room temperature (reduced fat is fine, non-fat not recommended)
8 oz white chocolate, melted
1 C Sugar
1 teaspoon almond extract
½ C seedless raspberry jam, melted
White chocolate shavings and fresh raspberries for garnishing, if desired.
Preheat oven to 425º F. Prepare 10” springform pan by wrapping outside of bottom and sides in heavy-duty aluminum foil, to make watertight.
Combine Oreo crumbs and butter, press into 10” springform pan, on bottom and 1-1.5” up the side. Bake crust for 10-12 minutes. Reduce heat to 275ºF and prepare water bath.
Melt chocolate in microwave or in a double boiler. Melt jam in microwave or in pan over low heat. Set aside. Beat cream cheese and almond extract until fluffy, then add eggs, sugar and chocolate. Pour ½ of mixture over crust in pan. Pour melted jam evenly over this layer. Pour remaining mixture over jam layer. Gently swirl knife through batter to incorporate jam throughout both layers. Careful, pan will be very full.
Bake in water bath 1 hr at 275ºF. Turn oven off, and let cool 1 hour in oven with door ajar. Garnish with chocolate shavings and raspberries as desired. Serves 12-16.
October 31, 2008
A Food Story from @KDFrawg
Once upon a time in the eighties, I was sitting in the Blue Danube Restaurant in Columbus, Ohio with friends. The Danube was a hangout for masters and doctoral student, mainly, and served pretty good food and drink. We were having a little bit of both. At some point in the festivities, I noticed that my friend Edgar Lee was climbing up to stand in that little triangle of flat space that exists at the top, between booths.
Edgar had that crazed look that he got sometimes. He was short enough that he did not have to scrunch down much to stand up there. But he was not so short that people didn’t notice and in less than a minute the Danube was quiet, watching Edgar Lee stare intently at the television in the bar behind our booth. National news of some variety was doing a story on starvation in Asia or Africa.
Edgar Lee was nodding to some internal rhythm as he watched the distended bellies and the skinny legs and the flies parade across the screen. Apparently the abundance of food in the Blue Danube had gotten to him when contrasted to the total lack of food thousands of miles away. Standing on that booth triangle flat space above the totally silent bar, it was clear that Edgar Lee was going to make a pronouncement about the issue.
Sounding like the invading legions of hell, Edgar Lee finally shouted into the silent bar at the top of his lungs, “You poor stupid bastards, move to where the food is! Move to where the food is!”
Then he calmly slid back down to his seat, and finished his beef tips and noodles with a very apparent contentment.
October 31, 2008
Oatmeal Chocolate Chip Walnut(or pecan) Cookies from @DebInDenver
Preheat oven to 375 degrees
1 c. butter
¾ c. light brown sugar
¾ c. white sugar
2 large eggs
1 tsp. vanila
I ½ c. Whole Wheat Flour
1 tsp. baking powder (recipe calls for baking soda, but I actually used baking powder by accident once and liked the result better- but I live at altitude)
1 tsp. salt
2 c. chocolate chips (I like Ghirardelli.)
2 c. quick-cooking oatmeal
1 c. pecans or walnuts (I like both, but they each give a different flavor to the cookie.)
I use a large kitchenaid mixer to mix this recipe.
1. Toast chopped nuts in oven for 6 mins. (@ 375) give them enough time to cool before you mix them in. I always cool them on a plate rather than the cookie sheet I toast them on.
2. Cream butter and sugars together, then beat in eggs and vanilla
3. In a separate bowl mix together whole wheat flour, baking powder and salt.
4. Add flour mixture to butter/egg mixture.
5. Add in oats, nuts, then chocolate chips. (This is a hard-core batter, so the mixer will be working pretty hard)
6. Bake for 13 minutes. At the 6:30 point, I switch the cookies sheets to the other rack and spin them so they bake evenly. (Most ovens leak by the door and the cookies bake differently on the upper and lower racks, so I do this.) Your baking time may be a little different. I live at altitude, so you may need to experiment with baking time)
7. Cool on rack.
8. Serve with milk!
October 31, 2008
@SquireHogg‘s sister Mindy owns the restaurant HotChocolate in Chicago. As you will note from the photo at the left, The Squire’s sister is hotter than the Squire with or without her chocolate. If you will follow this link, you will find a number of recipes from her restaurant, including:
Lemon and Ricotta Pancakes
Pleasant Ridge Reserve Wrapped in Brioche
Olive Oil Poached Tuna Salad
Twice Baked Lady Apples
October 31, 2008
Polenta Chips from @NotAMeanGirl
2 cups hot water
2 tsp Better Than Bullion Chicken Flavor (Found on soups aisle)
1/2 c corn meal
Preheat oven to 375 degrees. Mix hot water, Better Than Bullion,
cayenne pepper, black pepper and onion. (use peppers and onion to taste in microwave safe bowl.(Mine was quite spicy but we like it that way) Add corn meal. Whisk. Microwave on high 2 minutes. Whisk well. Microwave 3 minutes. Whisk again. pour in cookie sheet that has been sprayed with nonstick spray. Spread quickly and evenly. (mixture gets sticky as it cools. Try not to work with it too much) This will coat the bottom of the cookie sheet thinly. Bake for 30 minutes. DO NOT OPEN THE OVEN AFTER THE 30 MINUTES ARE UP. Turn off oven at 30 minute mark. Leave in oven for 90 additional minutes. (It
sounds nuts but it works great!)
Break into chips once 90 additional minutes in oven pass.
This is great with salsa, fresh guac or hummas!
October 30, 2008
Apple Cheesecake by @germaine
16 ounces of softened cream cheese
4 cups of apple slices, peeled and sliced thinly (2-3 apples)
1 cup of graham cracker crumbs
Three amounts of sugar: 3 tablespoons, 1/2 cup, 1/3 cup
1 teaspoon of cinnamon
3 tablespoons of melted margarine
2 medium eggs
1/2 teaspoon of vanilla extract
1/2 cup of chopped pecans
Preheat oven to 350F (175C)
Combine the graham cracker crumbs, 3 tablespoons sugar, 1/2 teaspoon cinnamon and melted margarine, and mix well.
Press the mixture into the bottom of a 9-inch pie plate to form the crust. Bake for about 10 minutes.
In a large bowl, beat the cream cheese and 1/2 cup of sugar until well blended. Add the eggs, one at a time, and beat after each is added. Blend in the vanilla, and pour the mixture into prepared crust.
In a large bowl, combine 1/3 cup of sugar and 1/2 teaspoon of cinnamon. Add the apples and toss to coat. Spoon the apples over top of the cheesecake filling. Sprinkle the pecans over the apples. Put back into the oven and bake for an hour.
Chill, then serve.
October 30, 2008
Sweet or Savory Scones from TeresaDKG
Mix dry together:
2 c flour
1-3 tbs sugar (for sweet, for savory cut this to 1 tsp)
1 tbs baking powder
1/4 tbs soda
1/2 stick butter
Mix dry and then cut in the butter.
Add in any extra ingredients (for sweet try chopped dried fruit, for savory try browned ground sausage)
Now mix wet ingredients:
2/3 c buttermilk or soured milk
(use juice of 1/2 small lemon)
(for sweet) 1 tbs vanilla (optional)
(for sweet) cinnamon (optional)
1 egg beaten
Make a well in the center of the dry ingredients (plus butter & extras) and pour in wet ingredients.
work lightly in bowl
do not knead
pat out on cookie sheet
pre score before baking
Bake at 450 for 15 min
October 8, 2008
It is hard to imagine a more popular topic on plurk than food. Food is even more popular than Karma. So it was completely natural for @pritcharddesign and @kdfrawg to cook up this idea in a splurk and give the entire Plurkiverse a place to share recipes. Yes, we know, the recipe for Oreos is already taken. But we are also willing to bet that you have a favorite recipe or two that you would like to share with the Plurkiverse. Come on, don’t be shy, share the food you love with Plurk! If you don’t have a Plurky recipe, share a food story with us!
It could not be easier. Just click on Contact Us in the menu above. Then fill in the few required fields and either type or paste your favorite recipe into the large text box. That’s all there is to it. We will turn your recipe into a post, giving you full credit. Make sure you tell us your Plurk nick! Your recipe can be for any food that you love, any food that you eat while you plurk, or any food that you think about while on Plurk. The sky’s the limit.
If you have a lot of recipes or food stories that you would like to share, please contact us (also) via the Contact Us page. Maybe we can make you an author, and you can use the WordPress editor to enter your own posts containing your own recipes. There are a couple of rules about that, but not many. And if you are a site author, you also get your name in the sidebar list of authors!