Cooking tips

Oven Tips : Check the seal on your oven door for wear. Even a small tear or gap can allow heat to wander away from your meal. A clean seal also provides better heat retention.

Buy Local Food : If you were to turn back the clock 100 years, what would gardeners in your area be growing? Try regional heirloom varieties of garden standbys such as beans, squash, tomatoes and melons, which were selected for their flavors and reliability in the days when personal survival often depended upon a garden’s success. Appalachian “greasy” beans or creamy New England-bred butternut squash can help open the door to great flavors from the past.

Dieting tips

The Glycaemic Index Diet
The glycaemic index weight loss program is based on the gi (or glycaemic index), a list showing food types and a score illustrating the ease that the energy of the food gets changed to glucose in the dieters bloodstream. The claim is that long-acting foods (ie those with a low Glycaemic index score), will keep you feeling full for longer and help to take in less food without craving snacks all the time.
It is also especially beneficial for sufferers from diabetes, as the low GI types of food are useful in preventing surges in glucose levels.

Amaretto Cheesecake with Raspberry Sauce Recipe

	Category	Baking Recipes
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Ingredients And Procedures

(Crust): 1/4 c Butter

2 c Chopped almonds

2 tb Granulated sugar

(Filling): 12 oz Cream cheese, softened

1/2 c Granulated sugar

3 Eggs

1 c Sour cream

2 tb Amaretto

1/2 ts Vanilla

1/2 ts Almond extract

(Sauce): 3 c Frozen unsweetened

-raspberries, thawed 2 ts Amaretto

Sugar

In 9-inch microwavable quiche dish, shallow round baking dish or deep pie plate, melt butter at high (100 per cent power) 1 to 1 1/2 minutes. Stir in almonds and sugar until evenly coated with butter. Press into bottom and sides of dish. Microwave at high 2 to 3 minutes or until firm. If necessary, rotate

dish during cooking. Beat cream cheese and sugar until light. Beat in eggs one at a time. Add sour cream, 2 tablespoons Amaretto or almond liqueur, vanilla and almond extract. Beat until smooth. Pour into baked crust. Microwave uncovered at medium (50 per cent power) 14 to 18 minutes or until cheesecake is almost set in centre. Rotate dish partway through cooking, if necessary. Cool on countertop to room temperature, then cover and refrigerate until serving time. Reserve some whole raspberries for garnish. Puree remaining raspberries. Push through sieve to remove seeds. Stir 2 tablespoons Amaretto or almond liqueur into puree. Add sugar to taste. To serve, spoon some sauce on to dessert plates. Place slice of cheesecake on sauce. Garnish with reserved berries. If you prefer, use 1 cup graham cracker crumbs with 1/2 cup finely chopped almonds for the crust. Use a

food processor and pulse to chop nuts to an even consistency, rather than a fine powder. Also, you could substitute strawberries for the raspberries. To omit liqueur, increase almond extract in the filling to 1 teaspoon and use just a drop in the raspberry puree. Edited to MM format by: Lois Flack, CYBEREALM BBS, Watertown, NY - Home of Kook-Net (315)782-1120 -

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<h1>Amaretto Cheesecake with Raspberry Sauce</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>(Crust): 1/4 c Butter <P>2 c Chopped almonds <P>2 tb Granulated sugar <P>(Filling): 12 oz Cream cheese, softened <P>1/2 c Granulated sugar <P>3 Eggs <P>1 c Sour cream <P>2 tb Amaretto <P>1/2 ts Vanilla <P>1/2 ts Almond extract <P>(Sauce): 3 c Frozen unsweetened <P>-raspberries, thawed 2 ts Amaretto <P>Sugar <P>In 9-inch microwavable quiche dish, shallow round baking dish or deep pie plate, melt butter at high (100 per cent power) 1 to 1 1/2 minutes. Stir in almonds and sugar until evenly coated with butter. Press into bottom and sides of dish. Microwave at high 2 to 3 minutes or until firm. If necessary, rotate <P>dish during cooking. Beat cream cheese and sugar until light. Beat in eggs one at a time. Add sour cream, 2 tablespoons Amaretto or almond liqueur, vanilla and almond extract. Beat until smooth. Pour into baked crust. Microwave uncovered at medium (50 per cent power) 14 to 18 minutes or until cheesecake is almost set in centre. Rotate dish partway through cooking, if necessary. Cool on countertop to room temperature, then cover and refrigerate until serving time. Reserve some whole raspberries for garnish. Puree remaining raspberries. Push through sieve to remove seeds. Stir 2 tablespoons Amaretto or almond liqueur into puree. Add sugar to taste. To serve, spoon some sauce on to dessert plates. Place slice of cheesecake on sauce. Garnish with reserved berries. If you prefer, use 1 cup graham cracker crumbs with 1/2 cup finely chopped almonds for the crust. Use a <P>food processor and pulse to chop nuts to an even consistency, rather than a fine powder. Also, you could substitute strawberries for the raspberries. To omit liqueur, increase almond extract in the filling to 1 teaspoon and use just a drop in the raspberry puree. Edited to MM format by: Lois Flack, CYBEREALM BBS, Watertown, NY - Home of Kook-Net (315)782-1120 - <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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