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Jem, the baked ones are very easy, if you're unsure, add some more egg and some corn starch, and you're sure to succeed. And you can substitute most or even all of the cream cheese with turkish yoghurt. This gelatin business is what worries me.
 
I seldom use recipes, I just go with a basic knowledge of kitchen chemistry. One egg will bind about one deciliter of liquid stuff. Turkish yoghurt isn't completely liquid, so you can probably go with maybe 2 cups turkish yoghurt (or substitute with one cup philly cheese), a cup of sugar, 5 eggs and a tablespoon or two of cornstarch plus a dash of salt to make a nice filling. Oh and maybe 4 ounces of melted white chocolate. Then take a cup of blueberries, add a few tablespoons of corn starch and a dash of sugar, put it through a blender, and pour it on top of it, and make a nice marbled swirl with the wrong end of a spoon in it before putting it in the oven. Of course you need a base under that, about 3 ounces of butter and a bit over half a pound of digestive crackers put through a blender will make a nice base.
 
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JW, I'm guessing basic digestive+butter base, and for the filling mix you need cream (1 cup, whipped after measuring), turkish yoghurt or philly cheese (about 2 cups total), juice+grated zest of 2 limes, dash of salt, half a cup of sugar, teaspoon or two of vanilla extract, 5 ounces white chocolate (melted), 2 tablespoons of gelatin powder, prepared according to the container and mixed into the melted chocolate just before pouring into the rest of the ingredients. Prepare the base first, let it set in the fridge for an hour, prepare the filling, pour in, let set for 4 hours.
 
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gosh now I am hungery
 

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