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Amaretto Cheesecake with Madeleine Crus

Published on 04 May 2016 Category: BlogRecipes Written by Andrea
Recipe may 3 Amaretto Cheesecake 


2/3 cup Madeleine pieces, plus 6 whole cookies for garnish
1/4 cup whole raw almonds
3 tablespoons brown sugar
5 tablespoons butter,melted
8 ounces cream cheese, softened
1/2 cup granulated sugar
1/2 teaspoon almond extract
1/4 teaspoon salt
2 large eggs
3 teaspoons amaretto liqueur (optional)
Bittersweet chocolate, for garnish




1. Preheat oven to 350°F.
2. Place 2/3 cup Madeleine pieces, almonds, brown sugar and butter in a
food processor and grind until fine. Pour crumb mixture into an 8-inch
springform pan and press firmly onto the bottom and sides.
3. Place cream cheese and granulated sugar in a mixing bowl and beat
until smooth. Beat in almond extract and salt.
4. Blend in eggs one at a time, on low speed. Stir in amaretto.
5. Pour batter into the crust.
6. Bake for 35-40 minutes, or until the filling is just set. Let cool to room
temperature and then refrigerate until chilled. Makes 12 servings.
Garnish: Take 6 Madeleine cookies and cut diagonally in half. Melt bittersweet
chocolate. Dip the bottom of each cookie into melted chocolate,
place on a tray lined with foil or waxed paper, and refrigerate until the
chocolate hardens. Place a cookie, chocolate side down, on each piece
of cheesecake.

Lemon-Dill Sautéed Catfish

Published on 04 May 2016 Category: BlogRecipes Written by Andrea
Recipe May 3 Lemon-Dill Sautéed Catfish 


 4-5 deep skin catfish fillets

Salt (preferably sea salt)
Freshly ground pepper
Minced fresh dill or dried dill weed
Lemon juice
1 tablespoon olive oil
1/2 stick (1/4 cup) butter


 1. Sprinkle catfish fillets with salt, pepper, dill and lemon juice to taste.

2. Pour olive oil into a skillet and heat over medium heat for 2-3 minutes.
Add butter and, as soon as it melts, add fillets.
3. Sauté fillets for 4-6 minutes on each side, or until fish flakes with a fork.
If fish seems dry when turning, melt more butter and add with lemon juice.
This is important to keep fish moist. Makes 4-5 servings.

Tip: This recipe works well on a grill and in a closed-lid cooker such as a
George Foreman. Place fillets in foil to keep all the liquids around the fish.

Cranberry Parfait Pie

Published on 23 April 2016 Category: BlogRecipes Written by Andrea
 Recipe april 16 Cranberry Parfait Pie

1 cup cranberry juice cocktail
1 6-ounce package strawberry-flavored gelatin
1 cup whole-berry cranberry sauce
1/2 cup vanilla ice cream 
1 9-inch prepared graham cracker crust
1/2 cup heavy cream
1/4 cup sugar
1 teaspoon vanilla extract


Heat juice in a medium saucepan over low heat.
Stir in gelatin until dissolved. Cook, stirring occasionally, 
until thickened, 15-20 minutes. Transfer to a medium 
bowl and beat with an electric mixer until fluffy.
In a blender or food processor, finely chop cranberry 
sauce. Add the gelatin mixture and ice cream; mix 
until well blended.
Transfer the blended mixture to the crust. Chill in the 
refrigerator for 2-3 hours. 
In a medium bowl, whip together heavy cream, sugar 
and vanilla. 
To serve, top the pie with whipped cream.
Makes 8 servings.