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Bring the milk, rice and salt to a boil in a 2 quart (2-1) nonstick saucepan set on medium-high heat. Reduce the heat to medium and keep at a slow boil for 10 minutes, stirring often. In a medium bowl, mix

Stir 1 cup of the sugar and the water together in a medium saucepan. Bring to a simmer over medium-high heat, swirling the pan over the heat to dissolve the sugar - don't stir the mixture. Cover the pan tightly

Put the gelatin powder and cold water in a small dish and let sit for 10 minutes to soften. Melt the chocolate and 1/2 cup of the whipping cream in the top of a double boiler, stirring well. Stir in the

Line an 8 or 9 inch fluted tart pan with a removable bottom with the dough and prick the bottom with a fork. Cover the tart shell with plastic wrap and refrigerate for at least 30 minutes. Preheat the oven to

Make the walnut pie crust and pat the mixture over the bottom and 2/3's of the way up the sides of a 9 inch springform pan. Preheat the oven to 350 F. With an electric mixer, beat the cream cheese and

Preheat the oven to 400 F. In a large saute pan set on medium-high heat, melt the butter. Add the sugar and stir for 3 minutes with a wooden spoon until the sugar mixture is a golden caramel brown color,

Line an 8 or o inch fluted tart pan with the pastry and prick the bottom with the tines of a fork. Cover the pie shell with plastic wrap and refrigerate for 30 minutes or more. Preheat the oven to 375

Line an 8 or 9 inch fluted tart pan with the pie dough and prick the bottom with the tines of a fork. Cover the pie shell with plastic wrap and refrigerate for 30 minutes or more. Preheat the oven to

For the Walnut Crust: Preheat the oven to 350 F. Mix the sugar, walnut, flour and salt in a large bowl. Combine the butter and almond extract and pour over the dry ingredients, mixing well with a wooden spoon. Press the dough