Dulce de Leche No Cook Cheesecake
This was really easy and turned out well, but a little less gelatin next time?
1 envelope (7 grams) unflavored gelatin
1/2 cup hot water
1 package (8 ounces) cream cheese, at room temperature
1 can (13.4 ounces) NESTLÉ LA LECHERA Dulce de Leche
2 teaspoons vanilla extract
1 cup whipping cream and 1 tablespoon granulated sugar, whipped until soft peaks form
1 prepared 10-inch (9 ounces) graham cracker crust
- Mix gelatin and hot water in small bowl until gelatin is dissolved; set aside.
- Beat cream cheese
and dulce de leche in large mixer bowl until creamy.
- Stir in gelatin
mixture and vanilla extract.
- Fold in whipped cream.
- Pour into graham
- Refrigerate, covered for at least 3 hours or until set.
drizzled with chocolate syrup.
Grandpa's Blueberry Sauce
This wasn't invented by Grandpa, but he likes it - and it can be frozen so Grandma doesn't poison him with outdated stuff ...
You can pour it over waffles, cake or ice cream or whatever ...
- 2 cups fresh or frozen blueberries
- 1/4 cup water
- 3/4 cups sugar
- 1 cup orange juice
- 2 tablespoons cornstarch
- 1/4 cup cold water
- 1/4 tsp almond extract
- 1/8 tsp cinnamon
- In a saucepan
over medium heat, combine the blueberries, 1/4 cup of water, orange
juice, and sugar. Stir gently, and bring to a boil.
- In a cup or
small bowl, mix together the cornstarch and 1/4 cup cold water. Gently
stir the cornstarch mixture into the blueberries so as not to mash the
berries. Simmer gently until thick enough to coat the back of a metal
spoon, 3 to 4 minutes. Remove from heat and stir in the almond extract
and cinnamon. Thin sauce with water if it is too thick for your liking.
Cream of Tomato Soup
I just got Marion Cunningham's book Lost Recipes. Since Michael had one of his rare colds, I saw this as an opportunity to increase his veggie intake and made this soup - I didn't change much from the original - just added a cup of chicken stock in place of one cup of milk and a bit less salt since I used salted butter and the stock and added a bit of pepper ...
the ratio of milk to chicken stock is up to you!
3 cups peeled tomatoes - 28 oz can
1/2 tsp baking soda
4 tbsps butter
1/2 onion, chopped
1/4 cup flour
3 cups milk or 1 cup milk
1 cup chicken stock or 3 cups chicken stock
1 tbsp honey
1 tsp salt
1/2 tsp dried basil or 1 sprig fresh
Blend the tomatoes until smooth and stir in baking soda
Melt the butter in a large soup pot
Add the onions and cook until the onions are soft
Add the flour and stir for a minute or so
Slowly add the milk, stock, basil and honey and cook until slightly thickened
Stir in the tomatoes and bring to just a simmer
Strain the soup, add salt and pepper as needed
Reheat and serve