In my book The Cinnamon Stick I give direction on how to bake in a ordinary terra cotta flower pot. Direction are there on how to season the clay pots in preparation for baking bread or you can bake cakes in the smaller size.
I used this as example so a person could get the feel of early cooks baking in their clay pots. A recipe is included in the book on Clay Pot Cinnamon Bread. Try it you might get other ideas on how to use these clay pots.
Did You know that Yogurt was discovered by a nomad centuries ago. He poured his extra goats milk in his goat skin bag and slung it over his camel. After he completed a long days travels, he opened his goat skin bag and found a wonderful creamy concoction. The hot weather along with cultures in the bag produced this tasty custard.
I include in my book ways to make your own yogurt or try an electrical yogurt maker. I include recipes on how to use yogurt and making yogurt cream cheese.
I call these Hannah's Peanut Bars, it was a recipe my mother made when I was a child. She made a sponge sheet cake, cut in squares, iced them with cinnamon frosting and rolled in ground up salted peanuts. It was my favorite from all the candy we made way back in the olden days.
Last Summer I was intrigued by Suzanne Somers diet plan. I loved her many books and decided to enter a contest she was running using her diet plan. In the fall I heard from them that my recipe was in the running. I had to give them my Texas phone number as we were ready to leave for the winter. In February a message was on my answering machine to call them back, to my surprise my recipe won an honorable mention and would be in her new book that included all the winners. The pictures show the book and my recipe listed on the very back page of the book.
TRUFFLE CHEESE CAKE SUPREME
For Truffles Crust:
Spray oil or butter for greasing the pan
1 cup heavy cream
6 0z. unsweetened chocolate pieces
1 teaspoon Somersweet (Suzanne's special sugar)
1 tablespoon rum extract
Heat cream, unsweeetened chocolate, and rum extract in a saucepan over medium heat. Stir until smooth.
Coat a 9x9-inch cake pan or a deep dish pie dish with spray oil. Pour in a thin layer of truffle mixture (this uses 1/2-3/4 cup to make a smooth layer. Freeze or refrigerate until hardened.
For Cheesecake:
1 envelope gelatin
1/2-cup boiling water
2-8 oz. packages cream cheese, at room temperature
4-tablespoon SomerSweet
1-cup whipping cream
1/4-teaspoon rum extract
In a small bowl, pour boiling water over gelatin and stir until gelatin has dissolved. Add remaining truffle mixture to gelatin and mix well. Set aside to cool.
In large bowl with electric mixer, beat cream cheese until smooth. Add SomerSweet, a little at a time, until well blended. Add cooled chocolate-truffle mixture and beat until smooth, and set aside.
In medium bowl, whip cream until frothy. Add SomerSweet and rum extract, beating until stiff peaks form. Fold cream into truffles-cream cheese mixture. Pour onto hardened truffle crust and shave chocolate curls over cheese cake. Refrigerate until firm. Serve cold.
You can order Suzanne Somers Recpe Contest Cookbook with many winners and honorable mentioned in a variety of delicious recipes. On her web site you can order her SomerSweet, plus this book on http:www.SuzanneSomers.com. Check it out you won't be sorry.
My love of cooking and baking for my family resulted in this cookbook published 2004. There are quite a few cinnamon recipes in this book. You will find ways to change recipes to go with low carb, low fat and low salt diets. Check it out on www.booklocker.com/books/1753.html.
You can check out more about this book on my web site at http://www.booksbyletta.com/kitchenmagiccookbook.html.
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