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FareShare Gazette -- January 2006 Recipes

FareShare Gazette -- January 2006 Recipes is built on Sweetened Condensed Milk, Low Fat Cream Cheese, Granulated Sugar, All Purpose Flour, and Vanilla Extract. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 can
• 1 can
• 1 1/2 lb
• 1 cup
• 2 tbsp
• 2 tsp
• 1/3 cup
• 3 tbsp

Method (preview)

1. 1

   Remove the label from the can of condensed milk.

2. 2

   Do not under any circumstances open the can yet.

3. 3

   Take the can and stick it in a pot.

4. 4

   Cover it with water.

5. 5

   Put the pot on a stove and turn up the heat.

6. 6

   Let the pot and can simmer gently for about one and a half to two hours for runny dulce de leche, or up to four hours for solid dulce de leche.

7. 7

   Add more water, as necessary, when the level boils down too much.

8. 8

   When it's done, let it cool for a while, and then carefully open up the can and eat directly (for the solid variety) or use as a dessert spread (for the liquid variety).

9. 9

   The resulting product should be colored tan or brown.

10. 10

    Empty milk can into a slow cooker.

11. 11

    Cover and cook on low for 7 to 8 hours until milk is rich, caramel color, stirring every 45 minutes to an hour.

12. 12

    Oven method: Pour 1 can sweetened condensed milk into 9-inch pie plate.

13. 13

    Cover with aluminum foil; place in a larger shallow pan.

14. 14

    Fill larger pan with hot water.

15. 15

    Bake at 425 F for 1 hour or until thick and caramel- colored.

16. 16

    Beat until smooth.

17. 17

    Stovetop method: Pour 1 can sweetened condensed milk into top of double boiler; place over boiling water.

18. 18

    Over low heat, simmer 1 to 1 hours or until thick and caramel colored, stirring occasionally.

19. 19

    Beat until smooth.

20. 20

    Microwave method: Pour 1 can sweetened condensed milk into 2-quart glass measuring cup.

21. 21

    Cook on 50 percent power (medium) 4 minutes, stirring briskly every 2 minutes until smooth.

22. 22

    Cook on 30 percent power (medium low)

23. 23

    Preheat oven to 400 F. Mix crust ingredients together and press into 9-inch springform pan.

24. 24

    Place pan on baking sheet and bake 8 to 1 minutes.

25. 25

    Remove from oven and cool. (Makes one 9 inch crust).

26. 26

    Beat cream cheese, sugar and flour together until well mixed and smooth.

27. 27

    Add vanilla and mix until blended.

28. 28

    Add eggs, one at a time scraping sides of bowl and beating well after each addition.

29. 29

    Mix until smooth.

30. 30

    Add milk and blend.

31. 31

    Measure 1/2 cup of cheesecake batter and pour into small bowl. Add dulce de leche and stir until well combined.

32. 32

    Pour plain batter over crust. Place spoonfuls of dulce de leche batter over plain batter. Gently swirl into plain batter with tip of knife.

33. 33

    Bake 45 to 55 minutes or until centre is almost set.

34. 34

    Remove from oven and gently run metal spatula around rim of pan to loosen cheesecake (this helps prevent cracking).

35. 35

    Cool 20 to 25 minutes before covering and placing in refrigerator.

36. 36

    Prep. time: 20 minutes.

37. 37

    Baking time: 45 to 55 minutes.

38. 38

    Chill time: 6 hours or overnight.