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| << July14, 2004 - Cajun Cooking |
July16, 2004 - Cajun Cooking-Members submitted recipes, recipe ratings for members,and more. >> |
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Cajun Cooking-member's submitted recipes,members questions and more. ***************************************** Hi Y'all, Another great recipe sent in by one of our members! If you get a chance, please help us rate it! Georgette must have thought that I was giving her away for real, she has been cooking up a storm! :o) ***************************************** Members Submitted Recipes Ratings: ***************************************** Recipes Are Rated 1-5 (5 being best!) Brats with Beer and Onions-Rated 5 ***************************************** Today's Recipes ***************************************** Frozen white chocolate and raspberry mousse cake Ingredients CHOCOLATE CRUMB CRUST: 1/2 cup sugar 1 (9 oz.) pkg. chocolate wafer cookies, finely crushed 1/4 cup water 6 tbsp. (3/4 stick) unsalted butter, melted 4 large egg whites, room temperature MOUSSE: 1 1/2 cups chilled whipping cream 1/2 cup whipping cream 2 1/2 pints baskets raspberries 9 oz. imported white chocolate (such as Lindt), chopped 2 tbsp. creme de cacao liqueur 1 tsp. vanilla extract Directions CHOCOLATE CRUMB CRUST: For crust: Preheat oven to 325 degrees F. Butter 9 inch springform pan with 2 3/ 4 inch high sides. Mix cookie crumbs with butter. Press mixture evenly over bottom and 1 inch up sides of prepared pan. Bake 6 minutes. Cool on rack. For mousse: Bring 1/2 cup whipping cream to boil in heavy medium saucepan. Reduce heat to low. Add white chocolate and stir until smooth. Pour white chocolate mixture into large bowl; mix in creme de cacao liqueur and vanilla extract. Cool white chocolate mixture completely. Bring sugar and 1/4 cup water to boil in heavy small saucepan over medium heat, stirring until sugar dissolves. Boil until syrup reaches 238 degrees tilting pan to submerge thermometer tip, about 5 minutes. Meanwhile, beat 4 egg whites in large bowl until soft peaks form. Gradually beat boiling syrup into egg whites. Continue beating until stiff peaks form and meringue is cool. Fold egg whites into white chocolate mixture in 2 additions. Beat 1 1/2 cups chilled whipping cream in large bowl to soft peaks. Fold whipped cream into white chocolate mixture. Pour mousse into prepared crust. Cover cake tightly and freeze until firm, at least 5 hours. Cake can be prepared one week ahead. Store in freezer. Remove cake from freezer. Using small sharp knife, cut around sides of springform pan to loosen cake. Release pan sides. Cover top of cake with raspberries, pressing to adhere Contributor : Doubleduceuno-Thanks! Please rate this recipe under category: Desserts at http://www.cajuncookingrecipes.com/index.php Rate This Recipe! ***************************************** Questions And Answers From Readers: ***************************************** Question: Does anyone have any Cajun recipes using lamb? -AZRiel Have an answer, let us know! Have a question, please ask! Still no answer for Azriel...anyone know? ***************************************** Cooking Tips: Make a better chocolate cake by adding a teaspoon of vinegar to your cake mix. Don't boil corn for more than 3 minutes. Place the corn directly into boiling water, and do not add salt. You will find the flavor is much better than cooking for 10 minutes or more. Corn will never get soft, no matter how long you cook it-it will only lose its taste Soak fish in salt water before descaling and the scales will come off easier. A quick way to separate frozen vegetables is to pour boiling water over them through a colander and then add them to your casserole or pot to finish cooking. ***************************************** Note*If you are trying to use the same username and password at the website as you have in the newsletter, and you are having problems logging in. Im sorry, it doesnt work that way. They are two different things. If you go to http://www.cajuncookingrecipes.com/index.php and look on the right hand side. Under "add recipe" it asks if you are a new user to click here. Then create a username and password. You can use the same one as for the newsletter as long as no one else has it so far. It would make it easier to remember. It's real short, and as soon as you do this, you can add your recipes. Please let us know if you have any problems. ***************************************** Our website has tons of recipes for you. We aren't all Cajun anymore. You will find recipes for Cajun, Mexican, Italian, Low Carb, Diabetic,cookies, and much more. http://www.cajuncookingrecipes.com/ Cajun Cooking Recipes *Note: If you have visited any of these pages before, you may need to reload the page to see the recent additions. ***************************************** Notice- The message board is being closed temporarily due to posting by others that are not appropriate for our website. We are working on a solution and will have it back up and running as soon as possible. It's really sad that we have to do this due to a few people who do not have any respect for others, but we do not want to have those kind of messages on our website, as it is very offensive to us and you, our faithful readers. ~Peggy ***************************************** To Unsubscribe from our newsletter send: 26525-unsubscribe@zinester.com Unsubscribe ***************************************** I highly recommend the Recipe Gold Mine newsletter. Join them for great recipes, crafts, tips and sharing at Recipe Goldmine and Craft Exchange. To subscribe send: 61956-subscribe@zinester.com Subscribe To Recipe Gold Mine ***************************************** If you enjoy our newsletter,help us grow by sending it to who you think may enjoy it. ***************************************** Contact Us Send cajuncooking@cajuncookingrecipes.com Contact Us ***************************************** Thanks for reading everyone, ~~Peggy And That Wacky Quacky,Georgette! ***************************************** |
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| << July14, 2004 - Cajun Cooking |
July16, 2004 - Cajun Cooking-Members submitted recipes, recipe ratings for members,and more. >> |
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