Lunch with the Ladies
Grilled Chicken Salad Sandwiches
Spring Mix Salad w/ Tomatoes
and Creamy Raspberry Dressing
Fresh Fruit - Cantaloupe and Pineapple
Dessert - Individual Amaretto Cheesecake Mousses
|Little embroidered napkins I got at flea markets in Germany.|
The punch cups I found for 75 cents and 50 cents at a local antique malls -
just the right size for a bit of dessert.
I got this cheesecake recipe* from my friend, Karla, in 1989, when she brought it for dessert to our annual Christmas get together. It's easy to make and over the years I have experimented with the flavors - Irish Cream, lemon, vanilla - it's fun to play with food.
Recipe - AMARETTO CHEESECAKE MOUSSE
Serves 12 - more or less
3 packages (8 oz. each) cream cheese, take them out of the fridge about two hours before you start to create this dessert. Go ahead take them out of the wrapper, put them in a big mixing bowl.
Put 3/4 cup heavy whipping cream and 2 teaspoons of sugar in a small mixing bowl and put them in the fridge for 3 minutes. Take the bowl out of the fridge and whip (stiff, but don't turn it into butter).
Put 1/2 cup of cold water in a small sauce pan, sprinkle 1 envelope Knox Unflavored Gelatine over water, let stand 1 minute. Stir over low heat until completely dissolved (about 3 minutes), remove from heat.
Back to the big mixing bowl and to the cream cheese add 1 1/4 cups of sugar. Using an electric mixer (yes, you can do this by hand - but life is short) beat cheese and sugar mixture until fluffy (about 4 minutes). Gradually add 5 oz. evaporated milk (just buy a 5 oz. can - it will make this much easier) and 1 teaspoon of lemon juice beat on medium high for another 2 minutes.
Add 1/4 cup of Amaretto Liqueur and 1 teaspoon of vanilla to the gelatine mixture and gradually pour these ingredients into cream cheese and sugar mixture, blend well - beating another 2 or 3 minutes.
You're through with the mixer.
Now fold the whipped cream and sugar into cheese mixture. Fold gently, you want to have 'spots' of whipped cream lightning up the heaviness of the cream cheese mixture.
Pour into individual punch cups or dessert glasses and chill at least 4 hours.
|My punch bowl cups would wait a long time for punch - but using them as |
dessert cups gives them a chance to get out every now and then.
Everyone enjoyed the lunch and (I'm happy to report)
there was a little dessert left over.
Life is sweet.
*Yes, you may prepare a graham cracker crust and pour the mixture into it. Chill at 8 hours if you're making it a 'pie.'