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<< October14, 2005 - Chocolate Recipes ( Mousse or Moose) *S* October18, 2005 - [Frontera Grill Mexican Chocolate Pecan Pie Bars] >>

Subject: [Chocolate Coffee Cheesecake w/Mocha Sauce] - October16, 2005



Hello everyone,
From Kay:
Kyle is still unable to swallow & has problems with both short & longterm memory. He is doing so well though. They are working him hard on various therapies & he is responding wonderfully. They have told us he will be comming home in a wheelchair for likely a year or more. He has to have 24 hour supervision, so he doesn't harm himself by trying things he really can't do yet. We have already started decluttering the house to prepare for a wheelchair, & trying to make arrangements for a wheelchair ramp. They say he *may* be able to come home by the end of the month! We are so happy:) We don't want to get hopes too high though, in case he is still delayed in the swallowing etc. as he can't return until he is able to swallow right, for his safety.
God is good & we so want to thank you for your prayers & support.
Love ya! Kay *S*


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


~*~


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*-=*=-*
 

*Welcome to -Pakadeva's Chocolate Recipes:

New treat for October is:
A 255g box of Russell Stover Almond Coconut Dream Chocolates:)
They look sooooo good...
Entry: We want your all time favourite thing you enjoy doing in the kitchen; cooking, baking, dancing hehe, whatever...
mailto:Chocolate_at84u@hotmail.com?subject=Kitchen Enjoyment:)


*-=*=-*Hint*-=*=-*


CHOCOLATE TIPS:  

*Use a potato or vegetable parer to make chocolate curls for decorating cakes and pies.  You can use bars of semi-sweet or bitter chocolate.  The chocolate should be at room temperature or even very slightly warmer.  You can adjust the thickness and lenght of the curls by the pressure of your strokes.  

*To melt chocolate, chop fairly fine. Place in a microwave-safe bowl and microwave, uncovered, at 100 percent power, stirring every 10 seconds.  

*Use self-sealing plastic bags to melt butter or chocolate in the microwave.


*-=*=-*Chocolate Caramel Crunch*-=*=-*


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*-=*=-*Homemade Hot Cocoa*-=*=-*


INGREDIENTS:  
1 quart milk  
1/3 cup sugar  
1/4 cup cocoa  
1/4 teaspoon vanilla (or 1/2 teaspoon cinnamon)  
whipped cream for topping  

DIRECTIONS:  
In saucepan, combine sugar and cocoa. Add a few tablespoons of  
milk and heat over medium high heat, stirring constantly. The  
heat will make it easier to dissolve the cocoa. When the sugar,  
cocoa and milk have formed a paste, add the remainder of the  
milk plus the vanilla or cinnamon and heat until steaming.  
Pour into mugs, top with a bit of whipped cream and serve  
immediately. Yield: 4 servings.  
 
 
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*-=*=-*Chocolate Coffee Cheesecake w/Mocha Sauce*-=*=-*


3 cups crushed chocolate graham crackers (about 20 sheets)
1/2 cup butter or margarine, melted
PAM Original No-Stick Cooking Spray
4 (8-ounce) packages PHILADELPHIA Cream Cheese, softened
1 cup DOMINO Granulated Sugar
1/4 cup coffee liqueur
1 teaspoon instant coffee granules
1 teaspoon vanilla extract
4 large eggs

Mocha Sauce:
4 (1-ounce) bittersweet baking chocolate squares

Stir together crushed graham crackers and butter; press mixture into bottom and up sides of a 9-inch springform pan coated with cooking spray. Bake at 350?° for 10 minutes. Cool on a wire rack. Reduce oven temperature to 325?°.

Beat cream cheese and sugar at medium speed with an electric mixer until blended. Add liqueur, coffee granules, and vanilla, beating at low speed until well blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Remove and reserve 1 cup cream cheese mixture. Pour remaining batter into prepared crust.

Microwave chocolate squares in a medium-size glass bowl 1 minute or until melted, stirring after 30 seconds; let cool slightly. Stir reserved 1 cup cream cheese mixture into melted chocolate, blending well. Spoon chocolate mixture in lines on top of batter in pan; gently swirl with a knife.

Bake at 325?° for 1 hour or until almost set. Turn oven off. Let cheesecake stand in oven, with door closed, 30 minutes. Remove cheesecake from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool on a wire rack. Cover and chill at least 4 hours.

Remove sides of springform pan. Serve with Mocha Sauce.

Top each serving with a dollop of whipped cream, fresh raspberries, and fresh mint sprigs, if desired. Makes 8 servings.


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*Smiles*
Mother & Daughter.
Patsy & Kay *S*
 
---Important-Disclaimer at the bottom of this page.
http://www.pakadevasfreebees.com
 

Patsy Rideout
Pakadevas-Chocolate-Recipes
PO Box 448 Thessalon, Ontario
Canada P0R1L0
*Con`tact: rpkdv@nf.aibn.com








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