处女座的天堂

-Ingredients 材料

~Whipped Cream 奶油
~Avocado 鳄梨

-Directions 指示

First,need to dig the avocado's seed.首先，先把鳄梨的种子挖出来。
And then dig the avocado's flesh and put in to the bowl.然后挖出鳄梨的肉出来，装进一个碗里。
Second，shake and press the whipped cream in to the bowl.第二个步骤是先摇一摇几次，然后按奶油在碗里，也是在鳄梨的上面。

A craze in the '60s, fondue is experiencing a new following and popularity. This recipe has a touch of pleasing tanginess with the addition of buttermilk to a Swiss cheese fondue in this quick-to-fix appetizer or a romantic dinner for two. From savory to sweet, see more fondue recipes that are easy to make, fun, and romantic.

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ingredients

• 6 ounces process Swiss or Gruyere cheese, torn or shredded
• 1 tablespoon all-purpose flour
• 1 cup buttermilk, dry white wine, or apple cider
• Dash ground nutmeg or mace, or 1/2 teaspoon caraway seed
• 2 tablespoons chopped walnuts or pecans
• 3 cups cubed French, sourdough, or whole wheat bread
• 2 cups assorted vegetable dippers (such as radicchio leaves; baby yellow summer squash halves; sweet orange, red, or green pepper strips; Belgian endive leaves; bias-sliced carrots; broccoli flowerets; cauliflower flowerets)

directions

1. In a small bowl toss together Swiss or Gruyere cheese and flour. In a medium saucepan heat buttermilk, wine, or apple cider over medium heat until small bubbles rise to the surface. Stir in cheese mixture, little by little, making sure cheese has melted before adding more. (Stir constantly and continue to add cheese until all is mixed in.) Stir until cheese mixture bubbles gently. Stir in nutmeg, mace, or caraway seed.
2. Pour cheese mixture into a small fondue pot. Keep cheese mixture warm over fondue burner. Sprinkle with walnuts or pecans. Serve with bread cubes and vegetable dippers. Makes 2 servings.

Try this twist to a traditional sweet icy treat. The frozen combination of tomatoes, basil, lemon, jalapeno peppers, and sugar creates a fresh-and-savory icy dish. This low-fat recipe is good for those who want something cool but crave a savory flavor. Find more cool recipes for those hot summer days.

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ingredients

• 8 medium tomatoes, peeled, seeded, and cut up (about 4 cups)
• 2 tablespoons water
• 1-1/2 teaspoons unflavored gelatin
• 1/4 cup lightly packed fresh basil leaves, finely snipped
• 3 tablespoons sugar
• 3 tablespoons lemon juice
• 2 tablespoons snipped dried tomatoes (not oil-packed)
• 1 teaspoon seeded and finely chopped fresh jalapeno pepper*
• 1/4 teaspoon salt
• Fresh basil leaves (optional)

directions

1. Place tomatoes (a portion at a time, if necessary) in a blender container or food processor bowl. Cover and blend or process until smooth. Transfer to a large mixing bowl; set aside.
2. Combine water and gelatin in a custard cup or a 1-cup glass measuring cup; let stand for 5 minutes to soften. Place custard cup in a saucepan with a small amount of simmering water; heat and stir until gelatin is dissolved. Stir gelatin mixture into tomatoes along with basil, sugar, lemon juice, dried tomatoes, jalapeno pepper, and salt, stirring until sugar is dissolved.
3. Freeze mixture in a 2-quart ice cream freezer according to manufacturer's directions. Ripen for 4 hours. (Or, transfer mixture to a nonmetal freezer container. Cover and freeze for several hours or until almost firm. Break mixture into small chunks; transfer to a chilled bowl. Beat with an electric mixer until smooth but not melted. Return to container. Cover and freeze for 6 hours or until firm.)
4. To serve, transfer mixture to a serving bowl. If desired, garnish with fresh basil leaves. Makes about 3-1/2 cups or 6 servings.
5. *Note: Hot peppers contain oils that can burn eyes, lips, and sensitive skin. Wear plastic gloves while preparing peppers and be sure to thoroughly wash your hands after handling.
6. Food exchanges: 1 vegetable, 1/2 starch.

Once you try this sweet potato-based cheesecake, it just might compete with pumpkin pie as a Thanksgiving Day dessert staple. From the bottom of its gingersnap cookie crust to the top of its bourbon-laced sour cream frosting, every bite of this rich dessert will convince you that it should become a tradition for your holiday table.

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ingredients

• For Crust:
• 2 cups gingersnap cookie crumbs (about 30 cookies)
• 6 Tbsp. butter, melted
• For Filling:
• 3 8-ounce packages cream cheese, softened
• 1/2 cup butter, softened
• 1-1/3 cups sugar
• 1 cup cooked or canned sweet potatoes, mashed
• 3/4 tsp. ground nutmeg
• 3/4 tsp. ground cinnamon
• 3 Tbsp. bourbon
• 1 tsp. vanilla
• 4 eggs
• For Topping:
• 1-1/2 cups dairy sour cream
• 2 Tbsp. sugar
• 1-1/2 Tbsp. bourbon
• Additional gingersnap cookie crumbs (optional)

directions

1. For crust, in a medium bowl stir together the crust ingredients. Press crumb mixture into bottom and 1 inch up sides of buttered 10-1/2-inch springform pan. Bake in a 350 degree F oven for 8 to 10 minutes just until color starts to deepen. Remove from oven and set aside.
2. For filling, in a large mixing bowl combine cream cheese and butter; beat with an electric mixer on medium speed until smooth. Beat in sugar, scraping sides of bowl occasionally. Add mashed sweet potatoes, nutmeg, and cinnamon; beat to combine. Add bourbon and vanilla. Mix until thoroughly combined and smooth. Add eggs, one a t a time, mixing just until combined after each addition.
3. Pour filling into prepared crust. Bake in a 350 degree F oven for 20 minutes. Reduce oven temperature to 300 degree F; continue baking for 35 minutes more. Reduce oven temperature again to 250 degrees F, continue baking for 20 to 30 minutes more or until cheesecake is set around the edge and barely jiggles at the center. Remove cheesecake from the oven. Increase oven temperature to 350 degree F.
4. Meanwhile, for topping, whisk together the sour cream, sugar, and bourbon. Carefully spread topping evenly over cheesecake. Bake for 5 minutes more to just set the topping. Remove from oven and let cool for 5 minutes. Run a thin-bladed knife around the edge of the pan and let cool completely. Cover and chill for several hours. Remove cheesecake from pan. If desired, sprinkle with additional gingersnap crumbs. Makes 16 servings.
5. Make-Ahead Tip: Prepare cheesecake as directed and refrigerate, tightly wrapped in plastic wrap, for up to 48 hours.

Kids will love this attractive peppermint-flavored angel food cake with its pink and white marbled appearance and peppermint-flavored frosting. Parents will love the fact that the cake is fat-free and has no cholesterol, making this dessert a more acceptable sweet treat for everyone to enjoy.

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ingredients

• 1-2/3 cups egg whites (about 12 large)
• 1 cup sifted powdered sugar
• 1 cup sifted cake flour or sifted all-purpose flour
• 1-1/2 teaspoons cream of tartar
• 1 teaspoon vanilla
• 1 cup granulated sugar
• 1/4 teaspoon peppermint extract
• 6 drops red food coloring
• 2 egg whites
• 2/3 cup granulated sugar
• 2 tablespoons corn syrup
• 1/4 cup water

directions

1. Place 1-2/3 cup egg whites in a very large mixing bowl; let stand at room temperature for 30 minutes.
2. Sift powdered sugar and flour together 3 times. Beat egg whites, cream of tartar, and vanilla with an electric mixer on medium to high speed until soft peaks form (tips curl). Gradually add 1 cup granulated sugar, about 2 tablespoons at a time, beating until stiff peaks form (tips stand straight). Sift about one-fourth of the flour mixture over beaten egg whites; fold in gently. Repeat sifting and folding in the remaining flour mixture three more times, using one-fourth of the flour mixture each time.
3. Divide batter in half. Fold extract and food coloring into one half. Alternately spoon pink and white batters into an ungreased 10-inch tube pan. Gently cut through batter with a knife, swirling gently.
4. Bake on the lowest rack in a 350 degree F oven for 40 to 45 minutes or until top springs back when lightly touched. Immediately invert the cake in the pan, standing the tube pan on its legs or resting the center tube over a tall-necked bottle. Cool thoroughly. Remove cake from pan.
5. Meanwhile, for the Pink Peppermint Frosting, place 2 egg whites in a bowl. Let stand 30 minutes. In a 2-quart saucepan mix 2/3 cup granulated sugar, corn syrup, and water. Cook and stir until mixture comes to a boil. Boil gently, without stirring, for 5 minutes. Beat egg whites using an electric mixer at medium to high speed until soft peaks form (tip curl). Slowly add hot syrup to egg whites, pouring in a steady stream, while beating. Continue beating until stiff glossy peaks form (tips stand straight). Beat in 1/4 teaspoon peppermint extract and enough red food coloring to tint frosting pink.
6. Frost with Pink Peppermint Frosting. Store cake leftovers in refrigerator. Makes 12 servings.