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WEBER 426001 Q 300 PROPANE GAS BARBECUE

Weber 426001 Q 300 Propane Gas Barbecue

 

Weber, New Q300, Gas Grill, Silver, Cast Aluminum Lid & Porcelain Cast Iron Cooking Grate, Includes Q Stationary Cart, Hose & Regulator, Flavorizer System Integrated Into Cooking Grate, Large 393 SQIN Cooking Area With 2 Piece Porcelain-Enameled Cast Iron Cooking Grate, 21,700 BTU, 2 Seamless Stainless Steel Burners, Built In Thermometer & Infinite Control Valves, Bolts Into Stationary Cart & Features Removable Side Tables.

>>>>>>>> I WANT THIS! <<<<<<<<

Posted on Sep 19, 2009

ROSE LEVY BERANBAUM’S ROSE’S PERFECT PIE PLATE WITH RECIPE BOOKLET

Ceramic Rose Perfect Pie Plate

* Made of ceramic; 9-inch diameter pie plate has fluted edge creating a beautifully scalloped pie crust
* Built to demanding specifications of the best culinary shops and home bakers around the world
* This transitional is perfect for any setting
* High-fired with a scratch free glaze so it is broiler, oven and dishwasher safe

>>>>>>>> I WANT THIS! <<<<<<<<

Posted on Sep 15, 2009

THERMAPEN INSTANT THERMOMETER

thermapen-instant-read-thermometer

 

* It reads temperature in less than 4 seconds!
* It is compact and the fold away probe protects from breakage or damage.
* It covers a wider range -58°F to 572°F.
* Its big easy-to-read digits are much easier to read than other pocket thermometers.
* Its accuracy meets USDA guidelines in the food range.

>>>>>>>> I WANT THIS!<<<<<<<<

Posted on Jul 17, 2009

BREVILLE BBL600XL IKON BLENDER

best-blender-breville-ikon

* 5-speed blender with pulse and presets for ice crushing and smoothies
* 51-ounce glass jar resists scratching, chipping, and fogginess
* Easy-to-read measurement markings; back-lit digital timer
* 50-watt motor; die-cast aluminum base; dishwasher-safe parts
* Measures 6-1/2 by 8 by 15-1/2 inches

>>>>>>>> I WANT THIS! <<<<<<<<

Posted on Jul 16, 2009

BEATERBLADE+

beaterblade

* Continuously beats, scrapes, folds and mixes ingredients for KitchenAid, Cuisinart, Viking and DeLonghi stand mixers
* Virtually eliminates hand-scraping and batter build-up on the blade
* Fits all KitchenAid 6 quart and lift mixers regardless of KitchenAid model number
* Cuts mixing time by as much as 50-percent
* Made in the USA and UL certified ANSI/NSF2; dishwasher-safe

>>>>>>>> I WANT THIS!<<<<<<<<

 

Gary’s Sour Cream Cheesecake Recipe

You will need:
1 (3-inch deep) 9-inch springform pan
one roasting pan large enough to fit the springform pan.

Crust:
1¼ cups graham cracker crumbs
3 tablespoons sugar
3 tablespoons clarified or unsalted butter

1. Adjust oven rack to the middle position; preheat to 325° F.
2. In a quart size pot, melt butter gently, add sugar and graham cracker crumbs and mix thoroughly with a fork. Press mixture into pan and flatten with the bottom of a drinking glass and cook until golden, about 6-8 minutes. Cool thoroughly.

Cheesecake Batter:
1 pound (two 8 oz. packages) Philadelphia classic cream cheese, room temperature
1 cup granulated sugar (7 oz / 200 grams)
1 (16 ounce) container sour cream, room temperature
3 large eggs, room temperature
2 teaspoons vanilla extract
¼ teaspoon ground cinnamon
pinch of ground nutmeg

1. Line the bottom of the springform with parchment paper.
2. In a bowl of a stand mixer add Cream Cheese, attach BeaterBlade+ and turn mixing speed to Low (#2-3). Beat until smooth, about 30 seconds. Add the Sugar in a stream, mix until combined, 30 seconds. 3. Stop mixer, Add ½ of the Sour Cream and continue mixing only until absorbed, about 30 seconds. Repeat with the remaining sour cream. 4. With mixer running on Low add the Eggs 1 at a time, until each is absorbed; add Vanilla, Cinnamon and Nutmeg.
5. Stop and clean ingredients from BeaterBlade+ if necessary, and mix again to complete. Be sure batter is smooth.
6. A “Water bath” is recommended. Wrap heavy-duty aluminum foil around the bottom of the springform pan so the metal comes at least 1 inch past the top of the pan. Using a spatula pour the batter into the pan and place that into a roasting pan. Pour warm water into the roasting pan to a depth of 1/2-inch. Carefully place into the oven.
7. Bake the cheesecake about 60 minutes, until batter sets at edges and the center jiggles. Do not overcook! Turn off oven, prop oven door open slightly, and leave for 1 hour.
8. Remove from the oven, lift the cheesecake out of the bath and set to cool on rack about 45 minutes. Loosely cover and chill overnight.
9. To unmold, slowly run a warm knife around the inside of the pan. Unbuckle the pan and lift off. Leave the cake on the base to serve, or run a spatula under the parchment paper and slide the cake onto a platter. Decorate with cinnamon, fruit or whipped cream.

Mixing Time: 6:00



Posted on Jul 15, 2009

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