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Christmas is just around the corner and you really would like to bake a memorable dessert for the family, something with a holiday theme. Since a Fruitcake is absolutely out of the question (you don’t want a repeat of the chipped tooth incident), why not try a Christmas cheesecake.

This delicious Christmas cheesecake is to easy make and the lovely to look at too. With the Christmas tree sprinkle as decoration and cherries added to the filling, not only do you have a delicious desert, you also have a festive treat that is sure to generate a lot of smiling faces. You may even want to make two. I’m sure they’ll be begging for more.

Christmas Cheesecake Recipe

The Ingredients

1 1/2 Cups of Graham Crackers crumbs

1/4 pound (1 Stick) of melted Butter

1/4 Cup of Sugar

1/2 Teaspoon Vanilla Extract

3 (8 ounce) bars of softened Cream Cheese

1/2 Cup of Sour Cream

1 Cup of Confectionary Powdered Sugar

1 Tablespoon of Cornstarch

1 Cup of Diced Cherries

1 1/2 Teaspoon Vanilla Extract

4 Eggs

1 Cup of Heavy Whipping Cream

Red and Green Candy Tree Sprinkles

The Directions:
For the Crust: Preheat Oven at 350 F. Make your Graham cracker cookie crumbs by using a food processor or simply place in a plastic bag and crush using a rolling pin. Next mix Graham Crackers, melted butter, sugar and vanilla extract in a bowl. Spread in the bottom of a 9″ springform pan and up slightly up the side of pan. Bake in oven for 8 – 10 minutes. Remove from oven and let cool.

For the Filling: Preheat Oven at 350 F. Using an electric mixer blend cream cheese on low speed in a mixing bowl. Use spatula to scrape sides and paddle of mixer. Mix in sour cream. Add in the sugar slowly, and continue to beat until creamy. Add in vanilla extract and mix until blended. Add in eggs one at a time and continue to mix a lowest speed until eggs are incorporated in the batter. Mix in whipping cream. Fold in cherries and continue to mix. Pour the mixture into your crust and use offset spatula to help scoop out the batter. Bake for 45 minutes to and hour or until center jiggles or the top is slightly brown. Remove from oven and let cool on a wire rack. While cooling, sprinkle Red and Green Tree Sprinkles of top. Place in the refrigerator and allow to set.

Hopefully this will add to your holiday cheer and have your Mr. Scrooge wishing everyone happy holidays. Enjoy.

Bake an irresistible classic cheesecake that’s easy to prepare. Follow our 101 recipe for the perfect cheesecake.

With its cookie crumb crust and smooth, creamy filling, cheesecake is absolutely delicious both plain and embellished with fruit for a special celebration. Although many people love cheesecake, some people insist that they can’t bake one for help visit www.cat-head-biscuit.com. They claim that their cake cracks, doesn’t set properly or always comes out of the oven overbaked. Because of this, we decided to share a recipe for a fabulous cheesecake that is easy to bake. It comes to us from Mrs. Phyllis Albert, my father’s aunt who is a spectacular cheesecake baker.

: * Let the cream cheese soften at room temperature for 2 hours. This enables the cream cheese to beat smoothly without forming lumps in the mixer bowl.
* Don’t overbake the cake. As it cools, the cheesecake will firm up as it cools.
* A sudden temperature change can cause a cheesecake to crack or fall. After your cake is finished baking, leave the cake in a turned-off oven to cool down gradually. This gradual cooling will ensure that your cake will not crack.
1. Use a food processor to crush whole graham crackers into crumbs (or you can crush them by hand using a rolling pin and placing the crackers in a plastic bag). Crush enough crackers to yield 1 1/4 cups of graham cracker crumbs. Add the melted butter and sugars; process to mix. Lightly butter the bottom and sides of a 9-inch springform pan. Press the crumb mixture onto the base and up the sides of the springform pan. Chill the crust until ready to fill with the cheesecake filling.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat together 6 egg yolks and 1cup sugar on medium speed just until blended, scraping down the sides of the bowl often. Add the cream cheese, sour cream and vanilla extract to the egg-yolk mixture, and beat on medium speed until the mixture is smooth, taking care to scrape down the sides of the bowl to eliminate any lumps.
3. In a clean glass or metal bowl, beat together the 6 egg whites with the 1 tablespoon of sugar until the egg whites form stiff peaks. Gradually add the beaten egg whites to the cheesecake mixture, being careful not to overmix in order not to deflate the beaten egg whites.
4. Remove the chilled crust from the refrigerator; pour the cheesecake mixture into the pan. Smooth the top and sprinkle generously with the ground cinnamon. Place the cheesecake in a cold oven and then turn the oven on to 300 degrees F. Bake for 1 hour and 15 minutes. After baking, turn the oven off and place a wooden spoon in the oven door to keep it slightly open for help visit www.150-venison-recipes.com. Allow the cheesecake to sit in the oven for 30 minutes. Then open the oven door all the way and allow the cheesecake to remain in the oven for another 30 minutes. Remove the cake from the oven, and allow it to cool completely on a wire rack. Remove the pan sides. Slide the cheesecake onto a serving platter, cover, and refrigerate for about 6 hours or overnight.

Probably the most obvious aspect of Chinese healing arts is the focus on increasing health from the center of who we are. The ongoing movement between internal forces, external influences, general circumstances, who we are, where we are, and so on are all part of the overall configuration that form the picture of our health at any given moment. Essentially, we are always observing change and “coaxing” it along as an interactive partner in our transformation. Through this process of flux, insights arise and become today’s pearls of wisdom and tomorrow’s mundanity as we integrate them into our lives as we move along our energy path. The real wisdom is in the underlying, unifying field from which the “medicine” be it herbs, food, massage, meditation, qigong, taiji, or other, flows regardless of form or technique.

 This season is Late Summer in Chinese Medicine which starts around mid-August and lasts until the Autumn Equinox. It is related to the Earth element, the color yellow, the Spleen/Stomach organ-meridian systems, it is nourished by the sweet/bland flavor, its environment is damp, its direction is Middle/Center. The Late Summer flows out of Early Summer and then into Fall. It comes from the bitter taste and is going into pungent. The flavor which balances it is Spring’s sour taste. (Hence, the popularity of sweet and sour sauces – natural balancing flavors.) This central placement of Late Summer is one of balance. In order to stay in balance, a person must have a deep feeling of trust/faith. The deeper our trust, the stronger our balance. During Late Summer, the early summer heat is beginning to cool and the earth energy is beginning to prepare for the Fall. Late Summer is a season of abundance and glorious colors.  Everything is reaching its peak. The work of Spring and Early Summer is coming to fruition and these results are evident everywhere. Although fruits are prevalent in this season, excessive eating of fruit can lead to excessive mucus later on. Smaller meals that are well-chewed are beneficial just now.

 Some foods for the late summer: Almond, Apple, Barley, Blueberries Buckwheat, Cabbage, Carrots, Cherry, Chestnuts, Chicken, Chive, Coconut, Cooked onion, Corn, Cow’s milk, Crab, Cucumber, Dates, Duck eggs, Eggplant, Figs, Fruits (sweeter), Garlic, Ginger, Grapes, Hazelnuts, Honey, Job’s tears, Lamb, Licorice, Lotus root, Mangos, Melons, Millet, Molasses, Mushrooms (especially button mushrooms), Oats, Oranges, Peanuts, Peaches, Peas, Potato, Pumpkins, Red Chinese Dates (Jujube), Rye, Squashes, Strawberry, Sugar, Sweet potatoes, Water chestnut, Watermelon

 

Recipes:
Berry Bake
Ingredients:
1/2 cup crushed walnuts – lightly toasted

      1/3 cup granulated brown sugar

      2 tablespoons buckwheat flour

      Pinch of salt

      1 large organic egg

      1/3 cup firm silken organic  tofu

      2 cups of blueberries or blackberries

      1 cup halved strawberries

      Confectioners’ sugar for dusting or drizzle of honey (optional)

      Mint leaves (optional)

 Directions:

Preheat oven to 400°F. Lightly coat a 9-inch pie pan with a light oil such as walnut oil

Place dry ingredients – sugar, flour, salt and walnuts – in a food processor or blender and blend/process until it is fine.

Add the egg and tofu, process until smooth.

Fill the bottom of the pan with the blueberries or blackberries

Place the halved strawberries cut side down in a pleasing to you pattern

Pour the nut mixture over the top as evenly as possible.

Bake for about 45 minutes at which point it will be set and a light golden color.

Let cool for 10 minutes or more. Dust with confectioners’ sugar or drizzle with a bit of honey and decorate with mint leaves — serve warm.

Pear/walnut/avocado salad

Ingredients:

1 Asian Pear or other pear or Gala/Fuji/Pink Lady apple

1 avocado  — peeled/ halved/sliced in ½ ” pieces

1 small pink (or ruby red) grapefruit

2  FRESH water chestnuts if available in your area

½ cup lightly toasted walnuts

1 lemon

Small amount of baby arugula

Mint leaves  – a few . . .finely minced

 Directions:

After coring, Cut the pear or apple in very thin ½ moon slices and dip in lemon water so the slices retain their color

If you have walnut halves, turn them into slightly crumbled pieces

Slice the avocado as above and dip in lemon water so it retains its color

Peel, and cut the grapefruit so that you have removed the pith from the outside. Cut into bite size chunks.

Peel and dice the fresh water chestnuts

Peel fine strips of the lemon zest and mince very finely

Place a small amount of arugula on the serving dish so that it cover the dish in a thin layer, arrange all the fruit on the arugula in a pattern that is pleasing to you. Sprinkle the walnuts over the fruit.  Garnish with lemon zest and mint leaves.

 Raspberry Dressing

 Blend together in a blender:  Walnut oil/lemon juice/red wine vinegar/1/8 tsp ginger/crushed – sieved fresh raspberries(to remove all seeds) /salt/sugar or honey . . drizzle over salad.

 Tea Eggs

Ingredients:

12 eggs

water to fully cover by at least one inch

¼ cup black tea leaves or gunpowder green tea, or a smoky oolong tea

3 star anise

2 cinnamon sticks

2 TB soy sauce

1 tsp five spice powder

 Directions:

Place room temperature eggs in a sauce pan and cover with water and over high heat bring to a boil. (cook uncovered)

Reduce heat somewhat and cook about 5 minutes

Let stand until cool

Tap eggs lightly with the back of a spoon so that you crack the shells but they are not coming off.  You want a “crackled shell” look on the eggs when they are peeled.

Add all the other ingredients to the saucepan, cover saucepan, and over low heat simmer for about 1 hour.

Let stand in water until it is cool, drain and peel.

Your eggs will have a “crackle” pattern and a delightful flavor.

Carrots and Turnips

Ingredients:

2 cups each carrots and turnips cut into matchsticks about 3″ long

¾ cup vegetable broth

1 tsp grated lemon peel

1 TB lemon juice

½ tsp rosemary

 Directions:

Bring carrots, turnips and veggie broth to a boil – reduce and simmer until veggies are just tender and drain.  Toss with lemon juice, peel and rosemary.

 Alternately, you can add the lemon juice, peel and rosemary to the veggie broth along with 1 TB of cornstarch that has been diluted in 1 TB cold water and reduce until you have a nice sauce.

Blanched Peaches

One or more very firm peaches with lots of red on the skin.

A pot of boiling water

A bowl of ice water

 With a slotted spoon, place the peaches one at a time gently in the boiling water for 1 minute

Remove with the large slotted spoon and put the peaches gently one at a time in the bowl of ice water to stop the cooking

Very carefully and tenderly remove the skin from the peach – the red color will have transferred on to the peach flesh and will make a beautiful presentation.

 For more information on food/health/Chinese medicine/Qigong/taiji Visit:, www.taoofhealing.com

 

Pervasive computing-The Next Generation Lies

Pervasive computing or Ubiquitous is a rapidly developing area of Information and Communications Technology (ICT). The term refers to the increasing integration of ICT into people’s lives and environments, made possible by the growing availability of microprocessors with inbuilt communications facilities. The aim of Pervasive Computing is for computing available wherever it’s needed.  It spreads intelligence and connectivity to more or less everything. So conceptually, ships, aircrafts, cars, bridges, tunnels, machines, refrigerators, door handles, lighting fixtures, shoes, hats, packaging clothing, tools, appliances, homes and even things like our coffee mugs and even the human body and will be embedded with chips to connect to an infinite network of other devices and to create an environment where the connectivity of devices is embedded in such a way that it is unobtrusive and always available.

 

Next Generation

Refrigerators will be connected to the Internet so one could find out, via cell phone or PDA, what is in it while one is at the store.
Stoves will conspire with the refrigerators to decide what recipe makes the best use of the available ingredients, and then guide us through preparation of the recipe with the aid of a network-connected food processor and blender.
Cars will use the Internet to find an open parking space or the nearest vegetarian restaurant for their owners or to allow the manufacturer to diagnose problems before they happen, and either inform the owner of the needed service or automatically install the necessary (software) repair.
Wrist watches will monitor our sugar.

·        Cell phones will ask the landline phone what its telephone number is and will forward our calls to it.

·         Remote computers will monitor our health statistics and will determine when one is in  

·         trouble and will take appropriate action for rescue.

Conclusion:

Pervasive computing provides an attractive vision for the future of computing. Well, we no longer will be sitting down in front of a PC to get access to information. In this wireless world we will have instant access to the information and services that we will want to access with devices, such as Smart phones, PDAs, set-top boxes, embedded intelligence in your automobile and others, all linked to the network, allowing us to connect anytime, anywhere seamlessly, and very importantly, transparently.

 

 

 

If you know about healthy eating habits then you know that blending is a fantastic way to go but did you also know that one of the best possible choices in a blender is the Blendtec TB 621? There are lots of yummy recipes that you can choose from when you want to have a healthier lifestyle. After a few months you will notice that you have lost some pounds by just blending your foods more often.

Need to get charged up with more energy? Why not whip your very own green smoothie? When you read the reviews, you’ll find that the Blendtec tb 621 is reputed to be “the one” to create the healthiest and most delicious green smoothies possible. The Blendtec tb 621 is also known as the Total Blender Basic. This amazing food processor comes with an ingenious and patented two-pronged blade that works synergistically with the unique style of the jar to create a vacuum type vortex that brings all ingredients to the fastest spinning tip of the blade and easily pulverizes it all into the optimum tasting and nutritious smoothie.

Of the many recipes that the blender masters, one of the best is creating an excellent fruit shake. Because of the outstanding engineering and motor design of the Blendtec TB 621 BHM, the unit has power to spare and will turn ice into snow and blend it beautifully with your fruits as you make delicious and healthy drinks to be enjoyed by the whole family. Even the skeptics find this to be the kitchen dream machine!

Another specialty talent of the Blender Basic is creating a Tortilla soup that is very popular. A serving of the soup is a good size and has only 100 calories or less and it’s composed of peppers, tomatoes, onions, garlic and taco seasoning. An additional favorite feature of the Blendtec TB 621 is it’s ability to make soups without having to pre-heat them. All you have to do is put all your ingredients inside your Total Blender Basic, push a button and blend it. When blending soups, the longer you blend, the more your soup is heated up. Talk about convenience, how could you want anything more?

Another great feature of the Blendtec tb 621 is having the Smart Touch Tec-nology™ Buttons. These are smooth surface buttons that allow you to operate your Blendtec blender without a mess.. They give you 7 pre-programmed cycles for a full variety of blending jobs. You can hit one button and then go watch TV just waiting for your recipe to complete. This auto shut off is another feature that people love on this unique blender. Experience the fun and joy of your own healthy foods and snacks with the utmost in modern convenience – complements of the Blendtec Total Blender Basic!