In this issue:

Wednesday's O.A.M.C. Recipe: *Devil's Tooth Cheesecake*
Requests & Replies from Subscribers:  Three Crust Blueberry Pie

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* Exported from MasterCook *

Devil’s Tooth Cheesecake

Recipe By : Real Food for Real People
Serving Size : 12   Preparation Time :0:00
Categories :   Desserts                  Cream Cheese
O.A.M.C.                    Diabetic                      Low-Carb

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust:
1/4 cup Butter -- melted
1 1/2 cups Chocolate Wafer Cookie Crumbs
1/2 cup Almond Meal
Filling:
16 ounces Cream Cheese
1 cup Splenda -- or Sugar
16 ounces Ricotta Cheese
6 Eggs
1/2 cup Sour Cream
1 1/2 teaspoons Almond Extract
1 1/2 teaspoons Vanilla Extract
12 ounces Chocolate Chips
1/4 cup Butter
1/2 cup Whipping Cream

To make crust, mix butter, almond meal and crumbs and press into a 10-inch Dutch
Oven, going up the sides at least 1-inch.

To make filling, mix first five ingredients (cream cheese, Splenda or sugar, ricotta,
eggs, sour cream) until smooth. Melt chips, butter and whipping cream over low heat
until smooth. Add almond flavoring. Pour 1/3 of white mixture into chocolate mixture
and mix well. Pour this into crust. Add vanilla to remaining white mixture and
carefully pour this over the chocolate layer already in the Dutch oven. This is very
dense and takes about 1¼ hours to bake, so be patient. It is done when the top
cracks and is firm. This dessert is great warm, but to true chocoholics, it becomes
the ultimate after cooling all night in the cold Idaho mountain air and enjoyed with a
cup of morning coffee.

Note: This can be made in a spring form pan just like other cheesecake recipes,
although it is written for cooking in a Dutch oven while camping. This recipe can also
be frozen for later use. To freeze, cool completely, wrap tightly in plastic wrap and seal
in an airtight container; label and freeze up to 3 months before using.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 579 Calories; 45g Fat (67.9% calories from
fat); 15g Protein; 33g Carbohydrate; 2g Dietary Fiber; 205mg Cholesterol; 350mg
Sodium.

Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Non-Fat Milk; 8 Fat; 2 Other
Carbohydrates.
 

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

Hi,

I am looking for a recipe for a spread that goes on Valtrompian bread. It is in one of
the Pampered Chef little cookbooks. I have misplaced my book. I sort of remember
some of the ingredients: 7 seasons Italian dressing (dry), mayonnaise, dill, and I think
something else. After you mix it you spread it on the slices of valtrompian bread and
put a thin sliced cucumber twist on top. I hope you can help me. Thanks,

Joan

I lost my recipe for chocolate mousse that Rachael Ray said was from her mother.
Very simple and just a few ingredients. Told my daughter how simple and good it was
and now I can't find it. Looked into RR site and food network, also Oprah's site. She
told it on Oprah's show and I jotted it down at the time. Thanks for your help.

Marlene

Kaylin,

Thank you so much for all you do and thank you to all the readers who are always so
great to help! There is a wonderful Mexican place in my town that serves the most
delicious white cheese dip. We asked what was in it and all the waitress could tell us
was condensed milk, jalapeños and she thought mozzarella. I had guessed it was
Monterey Jack but... Anyway, does anyone have a recipe for this "white cheese dip?"
Thanks so much!

Angelique
 

~ Subscriber Responses ~
 

Hi Kaylin,

Here is some help for Sue with the relishes. Relishes don't go bad very quickly. I've
used older well sealed commercial and home canned relishes safely.

One idea if you like hot peppers might be to chop some fine and add to the relish.

My favorite sandwich when I want "quick", is toasted bread, American type cheese,
and relish, and salad dressing. I've used pepper relish, corn relish, dill relish, hot
pepper relish, and sweet relish, only one at a time, on this sandwich and like them all.

Another sandwich I make is chipped ham BBQ, that is chipped chopped ham or cheap
ham, some water to heat, add real or instant onions, I use sweet relish, one shake of
ground cloves, heat a few minutes then add catsup then stir and adjust the water and
catsup, serve on buns. This can make enough for one or lots and lots of people and
served in a crockpot.

I make tartar sauce with dill relish and salad dressing, way cheaper.

Another use can be what I grew up using on salads, equal amounts of catsup and
salad dressing, and then add sweet relish. I use this on Ruben sandwiches or salads.
Hope this helps,

Cathy               chmlindsey@yahoo.com
 

Coconut Rice Pudding

18 oz evaporated milk
1 can (14 oz) cream of coconut
1/2 c golden raisins
3 egg yolks, beaten
grated peel of 2 limes
1 tsp vanilla
3 c leftover long-grain rice
toasted shredded coconut (optional)

Spray slow cooker with nonstick cooking spray. Add evaporated milk, cream of
coconut, raisins, egg yolks, lime peel and vanilla; mix well. Add rice; stir to combine.
Cover; cook on LOW 4 hours or HIGH 2 hours. Stir every 30 minutes, if possible.
Pudding will thicken as it cools. Garnish with toasted coconut, if desired. Makes 6
servings.

BUTTERMILK PIE

3 eggs (or 4 eggs for less sweet version)
1 cup sugar
2 tablespoons flour, plus a little for dusting
1/2 cup melted butter
1 cup buttermilk (or 1 1/2 cups buttermilk for less sweet version)
1 teaspoon vanilla extract
1 unbaked 9-inch pie shell

Preheat oven to 325 degrees. Beat eggs slightly and add sugar and flour. Then add
melted butter and mix well. Add buttermilk and vanilla and mix. Dust the unbaked pie
shell with a little bit of flour. Pour batter into shell, and then sprinkle a little more flour
on top. Bake at 325 degrees until the custard is set, approximately 1 hour.

boo_moma@webtv.net
 

Dtt333,

Hi, you got my curiosity peaked with this recipe, so I just had to try to find it. I wish I
could say I found exactly what you were looking for, but, no. What I DID find was this,
so maybe this sounds sort of like the recipe you're searching for (with the exception of
having to substitute strawberries with the blueberries). If you do find the exact recipe,
please share it with me, OK? I'm dying to try it. Sincerely,

Lisa          truleelee@msn.com

Three-Crust Blueberry Pie
Cipâte aux Bleuets (Quebec)

This recipe is from the Time Life Foods of the World series, American Cooking: New
England. If you see any of these cookbooks in used bookstores be sure to grab them.
They are incomparable for both describing American food or food from around the world
as well as the cultures they all derive from.

This is the blueberry pie that my family made every summer. Nothing could be simpler
or more delicious. I did take a couple of liberties in adding a bit of flour to the
blueberries. I like juice but this slightly thickens it. Also, I baked the pie at the
recommended temperatures from the piecrust recipe.

To make one 9-inch pie

1 tablespoon butter
Pastry for a double-crust pie

6 cups fresh ripe blueberries, washed, picked over and dried between two layers of
paper towels
1-1/2 to 2 cups sugar
2 tablespoons fresh lemon juice
flour

Preheat the oven to 450°. Spread the butter over the pie tin. According to the
instructions in the pastry recipe, roll out the pastry to make the bottom layer, top layer
and, using the scraps, a middle layer of crust that measures 8" (I rolled it out and then
used an 8" cake pan to cut around).

Put the bottom layer of pastry in the pie tin. Mix the blueberry ingredients gently
together in a large bowl until well combined. Taste the berries to see if you need the
extra half-cup of sugar or not. I always put a spoonful or two of flour in with the berries
to slightly thicken the juices. Put half the berries in the pie tin.

Lie the middle layer of pastry over the berries and then cover with the remaining berries
and top layer of pie crust. Trim pastry edges and crimp together firmly. Cut a 1 inch
hole in the middle of the top crust. I cut a cross in the middle and turned the edges
back. It was a little prettier that way.

Bake in the middle of the oven for 25 minutes, then reduce oven temperature to 375°
and continue baking for 35 minutes (total baking time will be 1 hour). This is a very
juicy pie and I always put a couple of pieces of foil on the oven rack below the pie.
Otherwise you will have a lot of burned sugary juices on the bottom of your oven ... a
horrible mess.

Serve warm (although this is good for breakfast too!). the center crust, which will
steam as the pie bakes, will have a dumpling-like texture and absorb some of the berry
juice.

Betsy asked for a recipe for homemade shower cleaner. I use this one which was
posted on this site. It works great! Very inexpensive.

In a 1 qt. spray bottle, mix:

2 oz. liquid cleaner (any generic brand is good... I use a lemon cleaner)
4 oz. alcohol

Fill the bottle with water to top. Start with a clean shower are, then spray away! I use
it daily on the shower walls and also on the glass doors.

Pat                 pat31750@yahoo.com
 

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