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Subject: [Mocha Chocolate Chip Cheesecake] - September22, 2005



Hello everyone,
It's Patsy back again.
Thank you for all your lovely cards, notes etc. regarding my brothers death. It is much appreciated.

Here's a note from Kay:

Hi Mom,
Got to hospital they were giving Kyle dialysis so we weren't allowed in for an hour. After that we stayed from 5 till 7:30..more

He was groggy because they gave him benadryl to keep him calm through dialysis. He was hard to understand, his words were groggy as well, but we were able to understand most 1-4 word responses....

He told me who was in our family pic by name...he read the kids notes and then got me to read them to him a 2nd time...he was pleased and said to tell them he loved them very much and he missed them too...
Kids were tickled pink.....and want to go see him again soon......

In therapy today they helped him stand for 10 seconds 3 times and he was a little unsteady on his feet but I told the therapist ( she said he was less today then yesterday when she had him but yesterday sher had him in afternoon and today morning due to dialysis) I told her he was a 2nd shift worker and 12 noon he would normally just be getting up so shes going to try to have him scheduled for afternoon therapy.

I bought him some learning books ABC's, 123,'s beginner words....ya know when they have a dotted line to help learn...and a few games, lego....His therapist said that was wonderful......

He was running a slight temp of 100.01 and his flem was a bit colored so they think he my still have a touch of pneumonia again....


The stuff we took him he didnt react to much he was too groggy....
Overall, the news is more good than bad for sure:)
Love ya! Kay

We are so grateful for all of you, for your prayers, beautiful notes, thoughts, support, & love. Thank you so very much. You are greatly appreciated. Our love, Patsy & Kay


PS if you would like to send Kyle a card?
OR cheer up the kids with one? They would love that:):)

Kiefer OR Nikita C/O
Kay & Kyle Gibson
6616 St. Rt. 327
Jackson, Ohio 45640


~*~


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*-=*=-*Mocha Chocolate Chip Cheesecake*-=*=-*


2 1/4 c Graham Cracker Crumbs
12 oz Semi Sweet Chocolate chips *
2/3 c Butter, melted **

1/2 c Milk
4 ts Instant Coffee
1 Env. Unflavored Gelatin
16 oz Cream Cheese, Softened
14 oz Sweetened Condensed Milk
2 c Heavy Cream, Whipped
1 c Chocolate Chips *

* Chocolate chips should be the Little Bits chocolate Chips
** Butter is to be melted and then cooled to room temperature.

In large bowl, combine graham cracker crumbs, 1 cup little bits chocolate chips and butter, mix well. Pat firmly into 9-inch springform or cheesecake pan, covering bottom and 2 1/2-inches up sides. Set aside.

In small saucepan, combine milk and instant coffee, sprinkle gelatin on top. Set aside for 1 minute. Cook over low heat, stirring constantly until gelatin and coffee dissolve. Set aside.
In large bowl, beat cream cheese until creamy. Beat in sweetened condensed milk and gelatin mixture. Fold in whipped cream and remaining 1 cup of little bits chocolate chips. Pour into prepared pan. Chill until firm (about 2 hours).
Run knife around edge of cake to separate from pan, remove rim.
Yield: 10 Servings - one 9-inch Cheesecake
 

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*-=*=-*Salty's White Chocolate Mousse Cake*-=*=-*
 

Cake:
3 cups cake flour, plus extra for dusting cake pans
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 cup unsalted butter, at room temperature, cut into 8 pieces
2 cups granulated sugar
1 teaspoon vanilla extract
1 cup whole milk
8 large egg whites, at room temperature
1 pinch cream of tartar

Glaze:
3 tablespoons red-currant jelly, whisked until it reaches spreading consistency

Icing
12 ounces white chocolate, coarsely chopped  
4 cups whipping cream, chilled

Garnish
1 pound white chocolate, room temperature, shaved into curls (use vegetable peeler) or substitute sweetened coconut or white sprinkles

To prepare oven, baking pans:
Preheat oven to 350 degrees F. Grease 3 (9-inch) cake pans. Line bottoms with wax or parchment paper. Grease paper. Dust bottoms and sides with flour. Tap out excess.

To mix cake:
Sift together flour, baking powder and salt. Set aside.
In large bowl and using electric mixer at low speed, beat together butter and sugar until coarsely blended. Increase speed to medium. Beat until light and creamy. Add vanilla, then flour mixture alternating with milk. Beat until well combined.

In separate bowl, beat egg whites with cream of tartar at medium-high speed until they hold soft peaks. Using rubber spatula, gently fold one-third of egg whites into cake batter until well blended, using a cutting motion through middle of batter and turning bowl as you work. Gently fold remaining whites into batter until just combined. (Note: Do not over-mix.)

To bake cake:
Divide batter evenly into prepared pans. Bake in center of oven for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool layers in pans on wire racks for 20 minutes. Turn out onto racks to cool completely. Remove paper. Using serrated knife, cut off top brown part on each layer, making sure layers are flat and even.

To prepare mousse:
In double boiler or stainless steel or glass bowl over saucepan filled with simmering water, heat 12 ounces white chocolate until almost melted. Remove pan from heat. Stir until completely melted. Cool to room temperature. Using electric mixer, whip cream in large mixing bowl until stiff peaks form. Working quickly, gently fold melted chocolate into cream.

To assemble:
Place 1 cake layer on plate. Using pasty brush, quickly glaze top with thin layer of jelly. Working quickly, cover jelly with one-third of mousse. Top with cake layer. Add glaze and mousse. Top with final layer. Ice top and sides with remaining mousse. Gently press white-chocolate curls into mousse, covering entire cake. Refrigerate for at least 1 hour to set. Makes one 9-inch cake.


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*Smiles*
Mother & Daughter.
Patsy & Kay *S*
 
---Important-Disclaimer at the bottom of this page.
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Pakadevas-Chocolate-Recipes
PO Box 377 Robert's Arm NL Canada A0J1R0
*Con`tact: rpkdv@nf.aibn.com








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