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Topic summary

Posted by TmT
 - February 19, 2007, 10:56:09 PM
Quote from: Homer on February 17, 2007, 07:46:24 AM
Quote from: Imma Dork!! on February 17, 2007, 07:32:18 AM
Quote from: Homer on February 17, 2007, 07:21:48 AM
Two things that should never be mentioned in the same sentence.

Dr. Ruth
&
Sex



Why not?  She knows all about it   <..>

OK You have sex with her.  :)))
:oo  :@  :[  :oo  !@#$

Oh.. u r the  ;:"
Posted by Homer
 - February 17, 2007, 07:46:24 AM
Quote from: Imma Dork!! on February 17, 2007, 07:32:18 AM
Quote from: Homer on February 17, 2007, 07:21:48 AM
Two things that should never be mentioned in the same sentence.

Dr. Ruth
&
Sex



Why not?  She knows all about it   <..>

OK You have sex with her.  :)))
Posted by Tara
 - February 17, 2007, 07:32:18 AM
Quote from: Homer on February 17, 2007, 07:21:48 AM
Two things that should never be mentioned in the same sentence.

Dr. Ruth
&
Sex



Why not?  She knows all about it   <..>
Posted by Homer
 - February 17, 2007, 07:21:48 AM
Two things that should never be mentioned in the same sentence.

Dr. Ruth
&
Sex

Posted by Darling SilverDodger
 - February 17, 2007, 03:35:26 AM
Dr. Ruth's almost as good as Sex Cheesecake

VV
Crust:
5 oz Graham cracker crumbs
3 TB Sugar
5 TB Butter melted

Filling:
16 oz Cream cheese softened
1/2 c Sugar
1/2 ts Vanilla
pn Salt
2 lg Eggs
3 TB Chambord liqueur

Topping:
8 oz Sour cream
1 TB Sugar
1/2 ts Vanilla
1 TB Chambord liqueur
1 c Raspberries fresh

Preheat oven to 350 Deg. F.

To prepare crust, mix graham cracker crumbs, sugar and butter. Press mixture firmly into bottom of 9" springform or cheesecake pan.

To make filling, mix cream cheese, sugar, vanilla, and salt at medium speed with electric mixer. Add eggs, and mix until well blended. Using a fork, gently fold Chambord into batter. Pour mixture into crust.

Bake for approximately 40 minutes or until golden brown. Let cool and remove from pan.

To prepare topping, mix sour cream, sugar, vanilla, and Chambord and spread evenly over cheesecake. Refrigerate for 4 hours or until firm. Top with fresh raspberries just before serving.

Serves 8