Conference turris::cooks

    Re -1:
    
    Do you have a recipe for the "Cooky Crust" contained in your
    Pineapple Cheesecake?   I didn't see it in the base note.
    
    Thanks...it sounds delicious!
    
    JL
    

    Another simple taste of decadence is sure to please the sweet tooths
    among you.
    
    Get an amount of blueberries proportional to the amount of people that 
    will be eating.  After washing put them in a large bowl.  Cover them 
    with a high quality maple syrup.  Let them soak from 2 to 5 hours.  
    Place the blueberries in their serving bowls and top-off with a dollop
    of sour cream and some FRESHLY GRATED nutmeg.   Enjoy!
    
    Dane N.
    

    Looking at the recipe, I'd try using a recipe for sugar cookies
    as the crust.  Maybe even use a little lemon extract instead of
    vanilla extract to accent the fruit taste of the filling.  
    As far as amounts, I'd make the whole recipe, and make any excess
    dough into cookies.  Sugar cookies freeze very well, if you don't
    want cookies and pie the same day - you can save them for
    unexpected company.
    
    --Louise

    Easy Icecream Pie
    
    Ingredients:
    
    1 container (16 oz., I think!) of Cool Whip, thawed
    1 pint vanilla icecream (I use Haagen Daaz -- tastes just like
                             homemade!), softened
    * 1 small can (6 oz., I think!) frozen concentrate juice, thawed
    1 ready-made graham cracker pie crust        
    
    
   * you can use any flavor of frozen concentrate.  I have tried 
    lemonade, and peach (the kind that is used to make daiquiries).
    
    
    Mix the softened icecream (softened, not thawed -- you don't want
    the icecream to be liquid!) with the thawed frozen concentrate.
    Fold in the thawed cool whip.  Put into the graham cracker crust.
    Freeze until firm.  Serve.
    
    That's it.  Very easy, and very good.
    
    Be creative with this recipe.  I add a little bit of yellow food
    coloring (when I use lemonade concentrate), and top it off with
    grated lemon zest and a mint leaf or two.
    
    
                                     

>    Do you have a recipe for the "Cooky Crust" contained in your
>    Pineapple Cheesecake?   I didn't see it in the base note.
    
ANY cookbook with a "New York" Cheesecake recipe should have the cookie
crust recipe..

More easy/decadent desserts:

Mix a good quality fruit liqueur with fresh fruit (or defrosted frozen,
but stay away from the berries); marinade for 3 - 6 hours; spoon over
good vanilla ice cream or compatible fruit sorbet in wine goblets.  Great
finale for "dinner for 2".  Suggestions - strawberry flavored liqueur
with fresh strawberries/sliced peaches over ice cream or peach sorbet.

Mix crushed, sweetened  fresh berries with whipped cream - serve immediately.
This is called a Fool.  I am not making this up.  Serve with lacy cookies.

make vanilla pudding - use the "cook and serve" mix or make one from scratch
BUT use half 'n' half instead of milk.  Cover surface with saran wrap or
waxed paper, chill thoroughly.  Spoon into wine goblets, layering with
shaved bittersweet chocolate, or strawberries (defrosted frozen/sweetened
work well here), or other fruit of choice.  Top with whipped cream.  Canned,
sweetened black cherries or pineapple chunks work nicely with this one.
Mandarin orange sections are also good.  If using oranges, add a whisper
of orange peel to the whipped cream.
  

I also had the recipe for Lindy's Cheesecake.  I looked, and it has the
crust also.  Here it is.

The one I have is for plain cheesecake.  The difference is that there
    is no pineapple filling.  Instead, add to the filling 2 teaspoons
    of lemon peel, and 1 1/2 teaspoons of orange peel.  Also the 
    baking times differ in that you bake it for 10 minutes at 500F and
    then another hour at 250F.
    
    
NOTE:  It sounds a little tricky, but it's not that difficult.  If you
make a mistake, and the dough rips or gets a hole in it, just patch it
up using water.  No one will be able to tell because it blends right
into the cheesecake.


Crust for Lindy's Cheescake in note 2010.0.

1 cup sifted all-purpose flour
1/2 cup sugar
1 teaspoon grated lemon peel
1/2 teaspoon vanilla extract
1 egg yold
1/4 cup butter or regular margarine, softened


1.  Preheat oven to 400F.  Grease inside of 9-inch springform pan 
(3 inches high).  Remove side.  Make crust:  in medium bowl, combine
flour, sugar, lemon peel and vanilla.  Make well in center; with fork
blend in yolk and butter.  Mix with fingertips until smooth.

2.  On bottom of pan, form half of dough into ball.  Place waxed paper
on top; roll pastry to edge of pan.  Remove paper.  Bake 6 to 8 minutes,
or until golden.  Cool.  Meanwhile, divide rest of dough into three
parts.  Cut six strips of waxed paper, 3 inches wide.

3.  On dampened surface, between waxed-paper strips, roll each part
2 1/4 inches wide and 9 inches long.  Assemble springform pan with
crust on bottom.  Line inside of pan with pastry strips, overlapping
ends.  Remove waxed-paper strips.  

4.  Preheat oven to 500F. and follow recipe for cheesecake.


    Gail
    
    

    Ingredients:
    1 cup plain flour (pref. wholemeal)
    1 cup dessicated coconut
    4 eggs
    2 cups milk
    1 cup sugar (vary according to taste - I use half a cup)
    Half teaspoon ground nutmeg
    
    Blend all ingredients in a blender or food processor.
    Pour into greased pie dish.
    Bake for about 45 minutes at 180 degrees celsius or until firm.
    Allow to stand for 15 minutes before serving.
    
    What happens is that the flour sinks to the bottom and becomes the
    crust, the coconut floats to the top and becomes a macaroon topping,
    and the egg/milk mixture becomes custard!