Recipes from the Dasarian Kitchens

IronWaffle · Post by **IronWaffle** » Sat Oct 07, 2006 6:03 pm

Canadian thanksgiving is coming up in a couple of days, any dinner suggestions from the Dasarian kitchen? Stuffing? Original way of cooking? Maybe something not as casual?

baby1111007 · Post by **baby1111007** » Sat Oct 07, 2006 6:12 pm

Try this as a different dessert

Pumpkin Cheesecake

3/4 cup graham cracker crumbs
1/2 cup ground pecans
2 tablespoons white sugar
2 tablespoons brown sugar
1/4 cup butter
3/4 cup white sugar
3/4 cup canned pumpkin
3 egg yolks
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground mace
1/2 teaspoon ground ginger
1/4 teaspoon salt
3 (8 ounce) packages cream cheese
3/8 cup white sugar
1 egg
1 egg yolk
2 tablespoons whipping cream
1 tablespoon cornstarch
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract

Preheat oven to 350 degrees F .

Combine the graham cracker crumbs, ground pecans, 2 tablespoons white sugar, 2 tablespoons brown sugar, and the melted butter or margarine and mix well. Firmly press mixture into one 9 inch springform pan.

Combine 3/4 cup of the white sugar, the pumpkin, 3 egg yolks, ground cinnamon, ground mace, ground ginger and salt in a medium bowl. Mix well, and set aside.

Beat cream cheese with an electric mixer until light and fluffy; gradually add 1/4 cup plus 2 tablespoons white sugar and mix well. Add the whole egg, remaining egg yolk and the whipping cream, beating well. Add cornstarch and vanilla and lemon flavorings, beat batter until smooth. Add pumpkin mixture and mix well. Pour batter into the prepared pan.

Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes. Do not overbake. Center may be soft but it will firm up when chilled. Let cheesecake cool on a wire rack, then refrigerate.

baby1111007 · Post by **baby1111007** » Sat Oct 07, 2006 6:14 pm

And this is a side dish that I use to save time

Day Before mashed Potatoes

9 potatoes, peeled and cubed
6 ounces cream cheese
1 cup sour cream
2 teaspoons onion powder
1 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons butter

Bring a large pot of salted water to a boil. Drop in potatoes, and cook until tender but still firm, about 15 minutes.

Transfer potatoes to a large bowl, and mash until smooth. Mix in the cream cheese, sour cream, onion powder, salt, pepper and butter. Cover, and refrigerate 8 hours, or overnight.

Preheat oven to 350 degrees F. Lightly grease a medium baking dish.

Spread potato mixture into the prepared baking dish, and bake in the preheated oven about 30 minutes.

IronWaffle · Post by **IronWaffle** » Sat Oct 07, 2006 6:35 pm

If i'm feeling ambitious I might try the cheesecake, not the best baker here though.

I'll give the mash potatoes a go, though thanks.

Is it necessary to be refrigerated for 8 hours or can they be fully prepared on the spot?

baby1111007 · Post by **baby1111007** » Sat Oct 07, 2006 6:46 pm

These are better if you make them the 8 hours before for some reason.

baby1111007 · Post by **baby1111007** » Sat Oct 07, 2006 6:49 pm

Here is an easy dessert

Holiday Rum Cake

1 cup chopped walnuts
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
1/2 cup water
1/2 cup vegetable oil
1/2 cup dark rum
1/2 cup butter
1/4 cup water
1 cup white sugar
1/2 cup dark rum

Preheat oven to 325 degrees . Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.

In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan.

Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.

To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.

Will · Post by **Will** » Sun Oct 08, 2006 5:27 am

Pumpkin Cheesecake and all this Rum! Wyv is sooo lucky...

IronWaffle · Post by **IronWaffle** » Sun Oct 08, 2006 9:40 pm

Your Rum cake was a hit Michelle, thanks.

baby1111007 · Post by **baby1111007** » Sun Oct 08, 2006 9:43 pm

fantastic!!!! told you it was foolproof

baby1111007 · Post by **baby1111007** » Sun Oct 08, 2006 9:59 pm

As promised Waffle...try this one

Ameretto Cake

1 (18.25 ounce) package yellow cake mix
4 eggs
1 (5.1 ounce) package instant vanilla pudding mix
2 tablespoons amaretto liqueur
1/2 cup water
1/2 cup vegetable oil
1/4 teaspoon almond extract

1/2 cup amaretto liqueur
1 cup sifted confectioners' sugar

Preheat oven to 350 degrees . Grease and flour a 10 inch Bundt pan.

In a large bowl, combine cake mix, eggs, instant vanilla pudding, water, oil, almond extract, and 2 tablespoons of the amaretto; blend together well. Pour batter into the prepared pan.

Bake in preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of cake comes out clean. Remove cake from oven and while it is still warm, poke holes in the surface. Drizzle with the Amaretto Glaze, insuring that some of the glaze fills the holes. Let the cake cool for at least 2 hours before removing from the pan.

To make Amaretto Glaze: Sift the confectioners' sugar, and combine it with the remaining 1/2 cup amaretto. Blend until smooth. You may add more amaretto as needed.

IronWaffle · Post by **IronWaffle** » Sun Oct 08, 2006 10:03 pm

Excellent, i'll be sure to give it a try for the holidays or maybe just if i'm feeling ambitious. Thanks!

muletang · Post by **muletang** » Sun Nov 05, 2006 9:50 am

Random act of romance pending. Was hopin you guys could give some poiners towards the following spec: white meat, if chicken breast then with something on it cos its annoying when slightly dry, crank up the spicy, cookable by a normal human (none of this broil in pheasant poop under the moonlight kinda thing), end effect will ensure she drops her... er... drops her jaw in shock at my skill..

Oh and we are erring on the side of healthy here, so no deep fried coke balls or nothing

If you think you could help with this rather demanding and specific request, I'm all ears.
Thanks kindly.

Tinuvhiell · Post by **Tinuvhiell** » Sun Nov 05, 2006 3:53 pm

Try baby's orange curry chicken. Sounds like it might fit. Stir fry is good for you, spicy, and simple too. If you think you could manage something like that. The best thing about that is you just put the things you like in with some sauce and spices and cook it up! Easy and fast. Chicken or pork, mushrooms, beans, broccoli, take your pick. What do you think you can do?

Tinuvhiell · Post by **Tinuvhiell** » Sun Nov 05, 2006 7:50 pm

I think it's time to whip up some of that hot rum batter. And pick up a bottle of rum. What type do you recommend? Just whatever I like best?

baby1111007 · Post by **baby1111007** » Sun Nov 05, 2006 7:53 pm

I love using Bacardi's dark Rum, but lately have just gone with a slightly cheaper brand. Since you are mixing it tastes much the same. But definately the dark rum instead of the light.