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131  CLOTHING / Clothing: Completed Projects: Reconstructed / Re: Death to bridesmaid dresses! on: January 08, 2008 05:27:14 PM
That is really creative.  I love how you redid the neckline
132  CLOTHING / Clothing: Completed Projects: Reconstructed / Re: Pretty but useless silk scarf turned into pretty and useful blouse on: January 08, 2008 05:21:16 PM
I love that! 
133  COOKING / Dessert / Re: SUPERMAN cupcakes. Just as SUPER as implied. on: January 08, 2008 09:29:50 AM
You are making me hungry for cupcakes Smiley
134  COOKING / Dessert / Re: Boring white cake turned colorful! on: January 08, 2008 09:28:29 AM
That is beautiful!  I am trying it with my next cake Smiley
135  COOKING / Recipes and Cooking Tips / Re: College/Cheap but not horribly unhealthy ideas on: January 08, 2008 08:33:57 AM
I always buy hamburger in bulk when it goes on sale.  Then there is so much you can do with it:

1.  Spaghetti (1 can of $1.00 sauce and browned hamburger) + pasta
2.  Tacos (browned hamburger, shells, and cheese)
3.  Hamburgers (sliced white bread can serve as the bun)
4.  Queso Dip (rotel tomatoes, browned hamburger, melted cheese, chips)

If you cook for yourself, make enough for two and freeze the extras.  Most of the time it is no more expensive to cook another serving and then you have something already done for later in the week.
136  COOKING / Dessert / Great Tiramisu Recipe on: January 08, 2008 08:19:33 AM
I made this over Christmas in individual footed glass desert dishes.  If you make the ladyfingers yourself, you can make them in any shape you want to fit your dishes:)  The extra egg whites make great meringue cookies!

Homemade Ladyfingers (from Emeril):
2 tablespoons butter
3/4 cup plus 2 tablespoons sifted flour
4 egg yolks
1/2 cup sugar
4 egg whites, beaten until stiff
Pinch of salt
1 teaspoon vanilla
powdered sugar for dusting

1.  Preheat the oven to 350 degrees F. Grease and flour 2 baking sheets with 2 tablespoons butter and 2 tablespoons of flour.
2.  Put the eggs and sugar in a large mixing bowl, and with an electric mixer fitted with a wire whisk beat on medium-high speed until the mixture is pale yellow, thick, and has tripled in volume, about 8 minutes, using the mixer.
3.  Add the egg whites, remaining 3/4 cup flour, salt and vanilla, fold to mix thoroughly so the mixture is smooth. Fill a large pastry bag with a 3/4-inch plain tube with the mixture. Pipe fingers about 4 1/2-inches in length on to the baking sheet (or any shape you want).  Dust the ladyfingers with powdered sugar. Bake until for 15 to 18 minutes, or until just firm on the outside and soft in the center


Tiramisu:
6 egg yolks
3/4 cup white sugar
16 oz. cream cheese (or mascarpone if you want an additional expense)
1 3/4 cups heavy whipping cream
Homemade ladyfingers (or 2 (12 ounce) packages ladyfingers)
2/3 cup very strong coffee
1/3 cup coffee flavored liqueur
 
Garnish:
unsweetened cocoa powder, for dusting
1/2 c. heavy whipping cream (if desired)

1.  Whisk together the egg yokes, sugar, and 1/2 c. of the heavy cream.  In a double boiler constantly whisk the egg mixture until it is thickened and just starting to boil.  Remove from heat immediately or else the mixture will get chunky... and no one likes scrambled egg in tiramisu Smiley  Let chill in the fridge for at least 1 hour.
2.  In a mixing bowl whip 1 1/4 c. heavy cream.  When done set aside.
3.  In a second bowl, whip the cream cheese until soft.
4.  The really strong coffee can be made by running your coffee through the grounds several times.  Mix the coffee and liqueur and baste the ladyfingers with the liquid.  Keep basting until every drop is absorbed.  Layer the soaked ladyfingers in the bottom of your dish (spring form pan (sides too), trifle dish, individual dishes)
5.  Mix the chilled egg mixture into the whipped cream cheese.  Fold in the whipped cream.
6.  Alternate layers of ladyfingers and filling until all supplies are used.
7.  Cover the dish and refrigerate at least overnight.  These really taste best after sitting for a day.  Just before serving garnish with more whipped cream and coco powder.
137  COOKING / Dessert / Re: CAKE HEEEELP!!!! on: January 08, 2008 07:48:36 AM
Try putting aluminum foil around the edges (kind of like you would around the crust of a pie).  Let it cook a little longer than directed.  Then when it is done cut it in half like a layer cake and scoop out any unbaked batter.  Frost between the layers and fill in any holes.  When the whole thing is frosted no one will be able to tell that it isn't perfect Smiley
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