portfolio & design blog of logo & identity designer, Graham Smith
Typographic Desk Reference Giveaway
Time for a 2nd helping of typographic wonderfulness. You could have a copy of the ‘Typographic Desk Reference’ book sitting on your bed stand, as you lovingly caress it’s textured hard surface, and you marvel at the sheer majesty of this epic publication.
Also there will be two runner up prizes : Helvetica Moleskine and a pack of TypeTrumps.
The TDR is simply a must have book. It is well written, concisely presented and packed full of all the essential ingredients that will speed you on your way to typographic heaven. If you are a designer, web designer, logo designer, any type of designer, you will need this book in your collection
You will receive a freshly sealed version, free from my gummy fingers.
I couldn’t be bothered to take any photos, but you can visit the official TDR site for further information. You can also read a review of the book over at ILoveTypography.
To have any chance of winning this prestigious tome, you must do the following. Mostly consists of pandering to my desire to be the center of everyone’s universe. I realise a lot of people are still not into FriendFeed, so this is my way of subtly suggesting you ‘ought’ to give FriendFeed a shot.
- Sign up to my FriendFeed, Twitter and RSS Feed. (I will check to see if the winner has followed those 3 simple steps. If not, then FAIL.) I will follow back on both FriendFeed and Twitter.
- If you are into FaceBook, then feel free to sign up here as well. That’s optional.
- Leave a comment below, with Twitter ID. No Twitter ID, no win. Graciass.
- In the comment, please confirm you have followed the points in #1 to the letter. If you are already following etc, then just say so. No need to unfollow then refollow.
- Finally, leave me a pudding recipe in the comment. Yes, marvel me with some awesome pudding magic. The quality of the receipe has NO bearing on the winner as this is randomly picked. This is to weed out those epicly lazy sorts that probably wouldn’t read the book once they got it anyway.
Then a week from now, I will pick a name from random and announce the winner.
Small Print
This book will likely be sent direct from FontShop.
To whom it may concern
This and prior giveaways are self-funded, opposed to being sponsored, so the quantity of prizes are usually limited to one-offs. or at least, very limited. If any company reading this would like to offer up some similar prizes for advertising and marketing purposes, then please get in contact.
Till this time, I will continue to offer the type of prizes that I wold like to win, so hopefully something of nerdy and geeky value and interest.
Categories: Typography
Tagged: book, fonts, giveaway, logo designer, tdr, typographic, typographic desk reference < Previous: Calluna Regular by Exljbris – Free for Download
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I already follow you on the social networks:
@sannsaan
Ingredients
Batter:
3 eggs
3/4 C. sugar
1/2 C. nuts, chopped
3 1/2 C. flour
2 t. baking powder
1 1/4 C. water-or more to mix
1/2 C. dates, I chop mine some
Sauce:
1 C. brown sugar
3 T. butter
2 C. boiling water
2 t. vanilla
Directions
Prepare the batter, mixing ingredients well, place in greased baking dish. Boil water for sauce, mix w/other sauce ingredients then pour over batter mixture. Bake at ~350 for 45 minutes.
I already follow you on the social networks:
@sannsaan
Ingredients
Batter:
3 eggs
3/4 C. sugar
1/2 C. nuts, chopped
3 1/2 C. flour
2 t. baking powder
1 1/4 C. water-or more to mix
1/2 C. dates, I chop mine some
Sauce:
1 C. brown sugar
3 T. butter
2 C. boiling water
2 t. vanilla
Directions
Prepare the batter, mixing ingredients well, place in greased baking dish. Boil water for sauce, mix w/other sauce ingredients then pour over batter mixture. Bake at ~350 for 45 minutes.
I am following you on all four things, and my twitter name is misterpoppet.
I’m not sure if tiramisu is a kind of pudding, but i enjoy it.
1 2/3 cup sugar
6 egg yolks
1 1/2 pkgs cream cheese (250 g. each)
1/2 litre (about 2 cups) whipped whipping cream
2 teaspoons Kahlua
2 pkgs lady fingers
espresso
shredded chocolate (to garnish)
Mix together sugar and egg yolks. Cut cream cheese into small pieces, and whip into sugar/egg yolk mixture. Add whipped whipping cream, and Kahlua with electric mixer. Use an entire mini bottle of Kahlua (less if you prefer).
Soak lady fingers in espresso, and line the bottom of a 9×13″ pan with half of them. Spread 1/2 the cream cheese mixture over the top, and repeat layers until all mixture is used up.
Cover top of cheesecake with shredded chocolate. Refrigerate 4 – 6 hours, then serve.
If not here’s a recipe for good ol’ fashioned chocolate pudding.
2 squares chocolate
pinch of baking soda
2 eggs, separated
1/2 cup sugar
1 T butter
2 cups milk
1 tsp vanilla
Separate the eggs. Melt chocolate in a little water with a pinch of soda in a double boiler. Reduce heat.
Beat the egg yolks. Stir a spoon of the chocolate into the beaten eggs. Add the egg mixture slowly into the chocolate, stirring briskly. Add most of the the sugar gradually (reserve a T for the egg whites) and continue stirring constantly until the mixture thickens.
Remove from heat.
Beat the egg whites with 1 T sugar and the vanilla until stiff. Fold into the pudding mixture while still hot.
Chill several hours before serving.
I am following you on all four things, and my twitter name is misterpoppet.
I’m not sure if tiramisu is a kind of pudding, but i enjoy it.
1 2/3 cup sugar
6 egg yolks
1 1/2 pkgs cream cheese (250 g. each)
1/2 litre (about 2 cups) whipped whipping cream
2 teaspoons Kahlua
2 pkgs lady fingers
espresso
shredded chocolate (to garnish)
Mix together sugar and egg yolks. Cut cream cheese into small pieces, and whip into sugar/egg yolk mixture. Add whipped whipping cream, and Kahlua with electric mixer. Use an entire mini bottle of Kahlua (less if you prefer).
Soak lady fingers in espresso, and line the bottom of a 9×13″ pan with half of them. Spread 1/2 the cream cheese mixture over the top, and repeat layers until all mixture is used up.
Cover top of cheesecake with shredded chocolate. Refrigerate 4 – 6 hours, then serve.
If not here’s a recipe for good ol’ fashioned chocolate pudding.
2 squares chocolate
pinch of baking soda
2 eggs, separated
1/2 cup sugar
1 T butter
2 cups milk
1 tsp vanilla
Separate the eggs. Melt chocolate in a little water with a pinch of soda in a double boiler. Reduce heat.
Beat the egg yolks. Stir a spoon of the chocolate into the beaten eggs. Add the egg mixture slowly into the chocolate, stirring briskly. Add most of the the sugar gradually (reserve a T for the egg whites) and continue stirring constantly until the mixture thickens.
Remove from heat.
Beat the egg whites with 1 T sugar and the vanilla until stiff. Fold into the pudding mixture while still hot.
Chill several hours before serving.
I am following you everywhere.
My Twitter Id: pablolarah
Chocolate Pudding
Top this tasty chocolate pudding with a dollop of whipped cream for a wonderful everyday dessert.
Ingredients:
* 3 squares unsweetened chocolate (3 ounces)
* 3 cups milk
* 1/4 cup cornstarch
* 1/2 cup sugar
* 1/4 teaspoon salt
* 1 1/2 teaspoons vanilla extract
Preparation:
In a saucepan over medium heat, cook milk with chocolate, stirring constantly, until chocolate is melted and milk begins to bubble around the sides.
In a bowl, whisk together the cornstarch, sugar, and salt. Stir the remaining 1/3 cup of milk into the sugar mixture. Add the sugar mixture to the hot milk and chocolate mixture and place over low heat. Cook, stirring constantly, until the mixture is thickened and smoothed. Continue cooking for about 5 minutes longer, stirring constantly. Cool slightly, stir in vanilla, and pour into serving dishes.
This chocolate pudding will serve 6.
I am following you everywhere.
My Twitter Id: pablolarah
Chocolate Pudding
Top this tasty chocolate pudding with a dollop of whipped cream for a wonderful everyday dessert.
Ingredients:
* 3 squares unsweetened chocolate (3 ounces)
* 3 cups milk
* 1/4 cup cornstarch
* 1/2 cup sugar
* 1/4 teaspoon salt
* 1 1/2 teaspoons vanilla extract
Preparation:
In a saucepan over medium heat, cook milk with chocolate, stirring constantly, until chocolate is melted and milk begins to bubble around the sides.
In a bowl, whisk together the cornstarch, sugar, and salt. Stir the remaining 1/3 cup of milk into the sugar mixture. Add the sugar mixture to the hot milk and chocolate mixture and place over low heat. Cook, stirring constantly, until the mixture is thickened and smoothed. Continue cooking for about 5 minutes longer, stirring constantly. Cool slightly, stir in vanilla, and pour into serving dishes.
This chocolate pudding will serve 6.
I follow you…
@lindapage
I’m thinking I have to bookmark this page for the recipes!
Banana Loaf:
1,5 cups plain flour
1 teaspoon baking soda
1 cup white sugar
.25 cup butter, softened
1 teaspoon vanilla essence
.5 teaspoon baking powder
1 egg
3 overripe bananas, mashed
1. Preheat oven to 175ºC, grease and flour the loaf pan
2. mash bananas, add flour, sugar, butter, vanill, baking powder, baking soda & egg. Mix well and pour into pan.
3. Bake at 175ºC for 50 – 60 minutes or until toothpick inserted into centre comes out clean.
FOOLPROOF.
enjoy.
I follow you…
@lindapage
I’m thinking I have to bookmark this page for the recipes!
Banana Loaf:
1,5 cups plain flour
1 teaspoon baking soda
1 cup white sugar
.25 cup butter, softened
1 teaspoon vanilla essence
.5 teaspoon baking powder
1 egg
3 overripe bananas, mashed
1. Preheat oven to 175ºC, grease and flour the loaf pan
2. mash bananas, add flour, sugar, butter, vanill, baking powder, baking soda & egg. Mix well and pour into pan.
3. Bake at 175ºC for 50 – 60 minutes or until toothpick inserted into centre comes out clean.
FOOLPROOF.
enjoy.
Following you for all three!
My Twitter ID is Atropos89
And here’s some awesome spiced pudding:
Ingredients:
6 cardamom pods
4 cups milk
1 cup orzo pasta
1 inch piece cinnamon stick
1 tsp coriander seed
1/8 tsp salt
3 Tbsp honey
2 Tbsp sugar
1/2 tsp saffron threads, lightly crushed (optional)
2 Tbsp raisins (or more if desired)
2 Tbsp slivered almonds
1/2 tsp ground cardamom
Directions:
Crush the cardamom pods and remove the seeds; discard the hulls. Combine the cardamom seeds with the next nine ingredients (milk through raisins) and bring to a boil, stirring often.
Reduce heat to simmer; cook, stirring, 10 minutes.
Remove from heat, cover, and let sit 20 minutes. Stir in almonds and ground cardamom. Serve slightly warm or thoroughly chilled.
Cheers!
Following you for all three!
My Twitter ID is Atropos89
And here’s some awesome spiced pudding:
Ingredients:
6 cardamom pods
4 cups milk
1 cup orzo pasta
1 inch piece cinnamon stick
1 tsp coriander seed
1/8 tsp salt
3 Tbsp honey
2 Tbsp sugar
1/2 tsp saffron threads, lightly crushed (optional)
2 Tbsp raisins (or more if desired)
2 Tbsp slivered almonds
1/2 tsp ground cardamom
Directions:
Crush the cardamom pods and remove the seeds; discard the hulls. Combine the cardamom seeds with the next nine ingredients (milk through raisins) and bring to a boil, stirring often.
Reduce heat to simmer; cook, stirring, 10 minutes.
Remove from heat, cover, and let sit 20 minutes. Stir in almonds and ground cardamom. Serve slightly warm or thoroughly chilled.
Cheers!
I follow on twitter (Desig_nerd), FriendFeed, and your rss.
Banana Pudding Recipe
Ingredients:
* 1 large pkg instant vanilla pudding, (6 ounces)
* 2 1/2 cups cold milk
* 1 can sweetened condensed milk, (14 ounces)
* 1 container whipped topping, (16 ounces)
* sliced bananas
* vanilla wafer cookies
Preparation:
Mix pudding and milk; add condensed milk. Blend well; fold in half the whipped topping.
Alternate layers of pudding, bananas and vanilla wafers; top with remaining whipped topping and a few banana slices.
Refrigerate overnight before serving.
I follow on twitter (Desig_nerd), FriendFeed, and your rss.
Banana Pudding Recipe
Ingredients:
* 1 large pkg instant vanilla pudding, (6 ounces)
* 2 1/2 cups cold milk
* 1 can sweetened condensed milk, (14 ounces)
* 1 container whipped topping, (16 ounces)
* sliced bananas
* vanilla wafer cookies
Preparation:
Mix pudding and milk; add condensed milk. Blend well; fold in half the whipped topping.
Alternate layers of pudding, bananas and vanilla wafers; top with remaining whipped topping and a few banana slices.
Refrigerate overnight before serving.
I follow on RSS, Twitter @hairyeggg, FriendFeed. Of course.
I’m so very unlazy that I made a whole YouTube video about making pudding at http://www.youtube.com/watch?v=I87TsGS1JCY
What do you mean, I made it a while ago and am in fact being lazy? I saw into the future back then.
I follow on RSS, Twitter @hairyeggg, FriendFeed. Of course.
I’m so very unlazy that I made a whole YouTube video about making pudding at http://www.youtube.com/watch?v=I87TsGS1JCY
What do you mean, I made it a while ago and am in fact being lazy? I saw into the future back then.
I am already following you on RSS, Twitter and FriendFeed and my twitter id is: Elving
Figgy Pudding Recipe
1 cup suet
1 cup sugar
3 large egg yolks
1 cup milk
2 tablespoons rum
1 apple peeled, cored and finely chopped
1 pound dried figs, ground or finely chopped
Grated peel of 1 lemon and 1 orange
1 cup chopped nuts
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1 1/2 cups dried bread crumbs
2 teaspoons baking powder
3 large egg whites, stiffly beaten
Grease a two-quart mold.
Cream together butter and shortening. Gradually add sugar, egg yolks, milk, extract, apple, figs, lemon and orange peel. Add next 6 ingredients, mixing well. Fold stiffly beaten egg whites into mixture.
Pour into two-quart buttered bowl or mold and place into large shallow pan and steam for four hours.
Please give me my first Typography book :)
I am already following you on RSS, Twitter and FriendFeed and my twitter id is: Elving
Figgy Pudding Recipe
1 cup suet
1 cup sugar
3 large egg yolks
1 cup milk
2 tablespoons rum
1 apple peeled, cored and finely chopped
1 pound dried figs, ground or finely chopped
Grated peel of 1 lemon and 1 orange
1 cup chopped nuts
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1 1/2 cups dried bread crumbs
2 teaspoons baking powder
3 large egg whites, stiffly beaten
Grease a two-quart mold.
Cream together butter and shortening. Gradually add sugar, egg yolks, milk, extract, apple, figs, lemon and orange peel. Add next 6 ingredients, mixing well. Fold stiffly beaten egg whites into mixture.
Pour into two-quart buttered bowl or mold and place into large shallow pan and steam for four hours.
Please give me my first Typography book :)
This is hilarious, I had no idea people would actually take part in this, what awesome people you are…
This is hilarious, I had no idea people would actually take part in this, what awesome people you are…
Already on the RSS and the Twitter thing and FF too. @4_D
Pudding.
Well jumping on the youtube video instructions.
Here’s my suggestion.
http://www.youtube.com/watch?v=S7GGkKpBR-g
Already on the RSS and the Twitter thing and FF too. @4_D
Pudding.
Well jumping on the youtube video instructions.
Here’s my suggestion.
http://www.youtube.com/watch?v=S7GGkKpBR-g
Following you to the point if you turn round, I’m there…. : )
@r27 | twitter
Dark Chocolate Cake I
INGREDIENTS (Nutrition)
475 ml boiling water
85 g unsweetened cocoa powder
345 g all-purpose flour
9 g baking soda
2 g baking powder
3 g salt
225 g butter, softened
450 g white sugar
4 eggs
8 ml vanilla extract
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease 3 – 9 inch round cake pans. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.
In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans.
Bake in preheated oven for 25 to 30 minutes. Allow to cool.
Following you to the point if you turn round, I’m there…. : )
@r27 | twitter
Dark Chocolate Cake I
INGREDIENTS (Nutrition)
475 ml boiling water
85 g unsweetened cocoa powder
345 g all-purpose flour
9 g baking soda
2 g baking powder
3 g salt
225 g butter, softened
450 g white sugar
4 eggs
8 ml vanilla extract
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease 3 – 9 inch round cake pans. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.
In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans.
Bake in preheated oven for 25 to 30 minutes. Allow to cool.
I already follow you on FriendFeed, Twitter and RSS Feed.
Twitter ID: @dcypher_
Caramel Pudding Recipe
Ingredients:
• 4 Cups milk
• 1 Cup brown sugar
• 1/4 Cup butter
• 4 Egg whites
• 4 Egg yolks
• 1 Cup granulated sugar
• 1/4 Cup cornstarch
How to make Caramel Pudding:
• Bring brown sugar and milk to a boil, keep stirring.
• Beat yolks and cornstarch together in a big bowl and add butter to it.
• Add it to the first mixture and cook, keep stirring till thick.
• Pour it into the greased baking pan and bake at 350 degrees F, till brown.
• Beat egg whites with sugar and brush on top.
• Now return to the oven and brown top.
Hope you enjoy the pudding!
I already follow you on FriendFeed, Twitter and RSS Feed.
Twitter ID: @dcypher_
Caramel Pudding Recipe
Ingredients:
• 4 Cups milk
• 1 Cup brown sugar
• 1/4 Cup butter
• 4 Egg whites
• 4 Egg yolks
• 1 Cup granulated sugar
• 1/4 Cup cornstarch
How to make Caramel Pudding:
• Bring brown sugar and milk to a boil, keep stirring.
• Beat yolks and cornstarch together in a big bowl and add butter to it.
• Add it to the first mixture and cook, keep stirring till thick.
• Pour it into the greased baking pan and bake at 350 degrees F, till brown.
• Beat egg whites with sugar and brush on top.
• Now return to the oven and brown top.
Hope you enjoy the pudding!
I have already fulfilled all the ‘social’ requirements and my twitter user name is frenetik so the url is: http://twitter.com/frenetik
I have no pudding recipe up my sleeve but I have a Chocolate macaroons, and you are going to love it!
It takes quite a time to prepare them, but you will no longer need to go to the pastry chef ;)
The measures are in the European system.
For about twenty macaroons:
Ingredients:
110g of almond powder (you can get that from crushing almond with a blender)
225g of icing sugar
50g of caster sugar
25g of non-sweet cocoa powder
4 egg-white
For the ganache:
30g of whipped cream
125g of full-cream milk
125 of 52% dark chocolate (52% and above but not too much because it can ruin the recipe if it is really high)
Steps to follow:
The day before you want to eat your macaroons:
24 hours before, break the eggs to get the white out of them, and keep 120g of it. Keep them 24 in the fridge in an hermetic box.
24 hours before too, prepare the ganache. Break the chocolate into little parts. In a saucepan, pour milk and cream. Heat it until it boils, then pour the chocolate and mix it with a spatula (a maryse is better). Take it to the boiling point again while whipping and pour down the ganache into a salad bowl. Set cling film on it so that it doesn’t crust. Let it getting cooler and put it into the fridge for 24 hours.
The day you want the macaroons to be ready:
Get the gee-white out of the fridge so that they get to the ambient temperature. Preheat the oven to 150° C.
Mix the cocoa powder, icing sugar and almond powder to obtain a very fine powder.
Spread it on the greaseproof paper sheet that you have laid on your oven plate. Put it 5 minutes into the oven. Sift it so that there is so lump.
Beat the egg-whites very stiffly, add the caster sugar part after part. Beat 3 minutes after all the sugar is added. With a spatula, blend the chocolate powder with the egg-whites. The pastry has to be smooth, bright and flexible but not liquid.
Lay greaseproof paper on two oven plate, lay out the macaroons (3 to 4 cm of diameter) with a pastry bag (a coffee spoon can make the deal too). Let them dry one hour so that they won’t crack during the baking (after 1 hour, the pastry must not glue to the finger). Get the ganache out of the fridge to let it become more supple.
Put the oven plate(s) into the oven at 150°C for 10 minutes. Get the macaroons out of the oven, and let them getting cooler.
Delicately unstick the macaroons from the greaseproof paper and turn them over. Fullfil the pastry bag (of get a clean spoon) with ganache. Fill half of the macaroons shells. Get the non-filled shell on the others, press a little to join them.
It is ready (finally) ;)
You can store them in a metal bow, but they’re better fresh ;)
It took me quite a while to translate my written recipe from French so I hope you’ll enjoy it :)
I have already fulfilled all the ‘social’ requirements and my twitter user name is frenetik so the url is: http://twitter.com/frenetik
I have no pudding recipe up my sleeve but I have a Chocolate macaroons, and you are going to love it!
It takes quite a time to prepare them, but you will no longer need to go to the pastry chef ;)
The measures are in the European system.
For about twenty macaroons:
Ingredients:
110g of almond powder (you can get that from crushing almond with a blender)
225g of icing sugar
50g of caster sugar
25g of non-sweet cocoa powder
4 egg-white
For the ganache:
30g of whipped cream
125g of full-cream milk
125 of 52% dark chocolate (52% and above but not too much because it can ruin the recipe if it is really high)
Steps to follow:
The day before you want to eat your macaroons:
24 hours before, break the eggs to get the white out of them, and keep 120g of it. Keep them 24 in the fridge in an hermetic box.
24 hours before too, prepare the ganache. Break the chocolate into little parts. In a saucepan, pour milk and cream. Heat it until it boils, then pour the chocolate and mix it with a spatula (a maryse is better). Take it to the boiling point again while whipping and pour down the ganache into a salad bowl. Set cling film on it so that it doesn’t crust. Let it getting cooler and put it into the fridge for 24 hours.
The day you want the macaroons to be ready:
Get the gee-white out of the fridge so that they get to the ambient temperature. Preheat the oven to 150° C.
Mix the cocoa powder, icing sugar and almond powder to obtain a very fine powder.
Spread it on the greaseproof paper sheet that you have laid on your oven plate. Put it 5 minutes into the oven. Sift it so that there is so lump.
Beat the egg-whites very stiffly, add the caster sugar part after part. Beat 3 minutes after all the sugar is added. With a spatula, blend the chocolate powder with the egg-whites. The pastry has to be smooth, bright and flexible but not liquid.
Lay greaseproof paper on two oven plate, lay out the macaroons (3 to 4 cm of diameter) with a pastry bag (a coffee spoon can make the deal too). Let them dry one hour so that they won’t crack during the baking (after 1 hour, the pastry must not glue to the finger). Get the ganache out of the fridge to let it become more supple.
Put the oven plate(s) into the oven at 150°C for 10 minutes. Get the macaroons out of the oven, and let them getting cooler.
Delicately unstick the macaroons from the greaseproof paper and turn them over. Fullfil the pastry bag (of get a clean spoon) with ganache. Fill half of the macaroons shells. Get the non-filled shell on the others, press a little to join them.
It is ready (finally) ;)
You can store them in a metal bow, but they’re better fresh ;)
It took me quite a while to translate my written recipe from French so I hope you’ll enjoy it :)
Already fufilled the requirements, my twitter is @Caria
Elderflower Cheesecake:
1 nine-inch Pastry case
1½lbs Cottage cheese
70g (2½oz) Sugar
3 Eggs whites
2 tbsp Dried Elderfowers
1 tbsp Rosewater
Preheat oven to 190°C: 375°F: Gas 5
Whisk the egg whites to the soft peak stage.
Mix the cottage cheese, sugar, elderflowers and rosewater and blend thoroughly (use a food processor or blender).
Fold the whisked egg whites into the cheese mixture.
Pour mixture into the pastry case.
Bake for 45 minutes to an hour, or until filling has set and the crust is a golden brown.
Allow to cool before serving.
Already fufilled the requirements, my twitter is @Caria
Elderflower Cheesecake:
1 nine-inch Pastry case
1½lbs Cottage cheese
70g (2½oz) Sugar
3 Eggs whites
2 tbsp Dried Elderfowers
1 tbsp Rosewater
Preheat oven to 190°C: 375°F: Gas 5
Whisk the egg whites to the soft peak stage.
Mix the cottage cheese, sugar, elderflowers and rosewater and blend thoroughly (use a food processor or blender).
Fold the whisked egg whites into the cheese mixture.
Pour mixture into the pastry case.
Bake for 45 minutes to an hour, or until filling has set and the crust is a golden brown.
Allow to cool before serving.
I’m already following you on everything mentioned.
@blvdstudios
And here is some Rice Pudding
Ingredients
* 2 1/2 cups (600 ml) of whole milk
* 1/3 cup (66 grams) of uncooked short grain white rice
* Pinch of salt
* 1 egg
* 1/4 cup (50 grams) dark brown sugar
* 1 teaspoon of vanilla extract
* 1/4 teaspoon of cinnamon
* 1/3 cup (40 grams) raisins
Method
1 In a medium-sized, heavy-bottomed saucepan, bring the milk, rice and salt to a boil over high heat. Reduce heat to low and simmer until the rice is tender, about 20-25 minutes. Stir frequently to prevent the rice from sticking to the bottom of the pan.
2 In a small mixing bowl, whisk together egg and brown sugar until well mixed. Add a half cup of the hot rice mixture to the egg mixture, a tablespoon at a time, vigorously whisking to incorporate.
3 Add egg mixture back into the saucepan of rice and milk and stir, on low heat, for 10 minutes or so, until thickened. Be careful not to have the mixture come to a boil at this point. Stir in the vanilla. Remove from heat and stir in the raisins and cinnamon.
Serve warm or cold.
Serves 2-3.
I’m already following you on everything mentioned.
@blvdstudios
And here is some Rice Pudding
Ingredients
* 2 1/2 cups (600 ml) of whole milk
* 1/3 cup (66 grams) of uncooked short grain white rice
* Pinch of salt
* 1 egg
* 1/4 cup (50 grams) dark brown sugar
* 1 teaspoon of vanilla extract
* 1/4 teaspoon of cinnamon
* 1/3 cup (40 grams) raisins
Method
1 In a medium-sized, heavy-bottomed saucepan, bring the milk, rice and salt to a boil over high heat. Reduce heat to low and simmer until the rice is tender, about 20-25 minutes. Stir frequently to prevent the rice from sticking to the bottom of the pan.
2 In a small mixing bowl, whisk together egg and brown sugar until well mixed. Add a half cup of the hot rice mixture to the egg mixture, a tablespoon at a time, vigorously whisking to incorporate.
3 Add egg mixture back into the saucepan of rice and milk and stir, on low heat, for 10 minutes or so, until thickened. Be careful not to have the mixture come to a boil at this point. Stir in the vanilla. Remove from heat and stir in the raisins and cinnamon.
Serve warm or cold.
Serves 2-3.
The fabulous Swedish pudding.
You will need the following:
1 ticket to gothenburg, sweden
1 plastic bag
Instructions:
Go to Sweden, follow me on twitter, let me know your in my town and want pudding.
Cheers! ^^
/Malin
The fabulous Swedish pudding.
You will need the following:
1 ticket to gothenburg, sweden
1 plastic bag
Instructions:
Go to Sweden, follow me on twitter, let me know your in my town and want pudding.
Cheers! ^^
/Malin
Following you on all three (Twitter ID: johntaylorgirl)
Pumpkin Fluff
1 large can pumpkin
1 small box fat-free, sugar-free vanilla pudding
1 small box fat-free, sugar-free butterscotch pudding
2 cups fat-free milk
pumpkin pie spice, to taste
Mix milk and puddings with hand mixer. Add pumpkin and spice. Chill.
Following you on all three (Twitter ID: johntaylorgirl)
Pumpkin Fluff
1 large can pumpkin
1 small box fat-free, sugar-free vanilla pudding
1 small box fat-free, sugar-free butterscotch pudding
2 cups fat-free milk
pumpkin pie spice, to taste
Mix milk and puddings with hand mixer. Add pumpkin and spice. Chill.
Following you on Twitter (cuby07), Friendfeed and RSS :)
Sounds like a great book! Here’s a good chocolate brownie recipe to keep you happy…
¾ cup butter (170 g)
1+½ cup sugar (330 g)
2 teaspoon vanilla
3 eggs
¾ cup all-purpose flour (85 g)
½ cup cocoa powder (50 g)
1 teaspoon baking powder
Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
Line a 13 x 9 in (33 x 23 cm) cake tin with grease proof or other non-stick paper and grease the tin. Melt the butter.
Beat eggs with sugar, and add vanilla, flour, cocoa, baking powder, salt (optional) and melted butter.
Add chopped nuts.
Bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 20-30 minutes.
Cool the cake. Dust with powdered sugar or glace with your favorite chocolate frosting.
Following you on Twitter (cuby07), Friendfeed and RSS :)
Sounds like a great book! Here’s a good chocolate brownie recipe to keep you happy…
¾ cup butter (170 g)
1+½ cup sugar (330 g)
2 teaspoon vanilla
3 eggs
¾ cup all-purpose flour (85 g)
½ cup cocoa powder (50 g)
1 teaspoon baking powder
Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
Line a 13 x 9 in (33 x 23 cm) cake tin with grease proof or other non-stick paper and grease the tin. Melt the butter.
Beat eggs with sugar, and add vanilla, flour, cocoa, baking powder, salt (optional) and melted butter.
Add chopped nuts.
Bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 20-30 minutes.
Cool the cake. Dust with powdered sugar or glace with your favorite chocolate frosting.
(HI)
75% dark chocolate/lighter/spoon
Place chocolate in spoon, warm with lighter, place in month. Yum.
hutch
hutch46 (tweeter)
(HI)
75% dark chocolate/lighter/spoon
Place chocolate in spoon, warm with lighter, place in month. Yum.
hutch
hutch46 (tweeter)
I had to change my twitter, too much pr0n spam.
I was @4_D and now @Four_D. Already a post above.
I had to change my twitter, too much pr0n spam.
I was @4_D and now @Four_D. Already a post above.
@dotmariusz
Who needs pudding if you can have panna cotta?
4 cups (1l) heavy cream (or half-and-half)
1/2 cup (100g) sugar
2 teaspoons of vanilla extract, or 1 vanilla bean, split lengthwise
2 packets powdered gelatin (about 4 1/2 teaspoons)
6 tablespoons (90ml) cold water
1. Heat the heavy cream and sugar in a saucepan or microwave. Once the sugar is dissolved, remove from heat and stir in the vanilla extract.
(If using a vanilla bean, scrape the seeds from the bean into the cream and add the bean pod. Cover, and let infuse for 30 minutes. Remove the bean then rewarm the mixture before continuing.)
2. Lightly oil eight custard cups with a neutral-tasting oil.
3. Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes.
4. Pour the very warm Panna Cotta mixture over the gelatin and stir until the gelatin is completely dissolved.
5. Divide the Panna Cotta mixture into the prepared cups, then chill them until firm, which will take at least two hours but I let them stand at least four hours. (Judy told me American refrigerators are colder than European ones. )
If you’re pressed for time, pour the Panna Cotta mixture into wine goblets so you can serve them in the glasses, without unmolding.
6. Run a sharp knife around the edge of each Panna Cotta and unmold each onto a serving plate, and garnish as desired.
To make Panna Cotta with sheet gelatin: Soften 25g (approximately six sheets) in a liter of cold water for 5 to 10 minutes. Wring the sheets out and stir them into the warm Panna Cotta mixture in step # 4, until dissolved.
@dotmariusz
Who needs pudding if you can have panna cotta?
4 cups (1l) heavy cream (or half-and-half)
1/2 cup (100g) sugar
2 teaspoons of vanilla extract, or 1 vanilla bean, split lengthwise
2 packets powdered gelatin (about 4 1/2 teaspoons)
6 tablespoons (90ml) cold water
1. Heat the heavy cream and sugar in a saucepan or microwave. Once the sugar is dissolved, remove from heat and stir in the vanilla extract.
(If using a vanilla bean, scrape the seeds from the bean into the cream and add the bean pod. Cover, and let infuse for 30 minutes. Remove the bean then rewarm the mixture before continuing.)
2. Lightly oil eight custard cups with a neutral-tasting oil.
3. Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes.
4. Pour the very warm Panna Cotta mixture over the gelatin and stir until the gelatin is completely dissolved.
5. Divide the Panna Cotta mixture into the prepared cups, then chill them until firm, which will take at least two hours but I let them stand at least four hours. (Judy told me American refrigerators are colder than European ones. )
If you’re pressed for time, pour the Panna Cotta mixture into wine goblets so you can serve them in the glasses, without unmolding.
6. Run a sharp knife around the edge of each Panna Cotta and unmold each onto a serving plate, and garnish as desired.
To make Panna Cotta with sheet gelatin: Soften 25g (approximately six sheets) in a liter of cold water for 5 to 10 minutes. Wring the sheets out and stir them into the warm Panna Cotta mixture in step # 4, until dissolved.
@terrierpines
Not a cook, so buy rice pudding in a can; add cinnamon and RAISINS (golden preferred). If you heat all this in the microwave, add some milk and the raisins absorb the creaminess and are awesome.
@terrierpines
Not a cook, so buy rice pudding in a can; add cinnamon and RAISINS (golden preferred). If you heat all this in the microwave, add some milk and the raisins absorb the creaminess and are awesome.
Does FeedMyInbox count? If so, then yes, I’m following you.
Pudding recipe?!
The only one I know:
Step 1. Buy box of instant pudding at store.
Step 2. Follow directions on said box.
Step 3. Enjoy!
(@MadysonDesigns of course)
Does FeedMyInbox count? If so, then yes, I’m following you.
Pudding recipe?!
The only one I know:
Step 1. Buy box of instant pudding at store.
Step 2. Follow directions on said box.
Step 3. Enjoy!
(@MadysonDesigns of course)
I’d love a copy of TDR. I’ve followed the steps in #1. My Twitter id is @bnonn. Now, here is the guaranteed best chocolate mousse recipe on the face of the planet:
Ingredients:
* 250 ml cream
* 250 grams chocolate
* 2 eggs, separated
* 1 tsp vanilla essence
Method:
1. Whisk the egg yolks in a small saucepan with the cream until mixed.
2. Break up the chocolate and add to the saucepan.
3. Heat very gently, stirring, until the chocolate is melted. Do not allow the mixture to boil.
4. Take the mixture off the heat, add the vanilla essence and leave until thoroughly cool.
5. Beat the egg whites with electric beaters until stiff.
6. Using the (unwashed) beaters, beat the chocolate mixture until it becomes paler in colour, fluffy and light.
7. Fold in one spoonful of the egg whites, then fold in the remainder, ensuring the mixture is smooth.
8. Pile into individual glasses or a bowl, dust with cocoa if desired and leave to set.
See http://bakingdesserts.suite101.com/article.cfm/homemade_chocolate_mousse for the original source, replete with serving suggestions and variations (yes, Sarah Tennant is my excellent wife).
I’d love a copy of TDR. I’ve followed the steps in #1. My Twitter id is @bnonn. Now, here is the guaranteed best chocolate mousse recipe on the face of the planet:
Ingredients:
* 250 ml cream
* 250 grams chocolate
* 2 eggs, separated
* 1 tsp vanilla essence
Method:
1. Whisk the egg yolks in a small saucepan with the cream until mixed.
2. Break up the chocolate and add to the saucepan.
3. Heat very gently, stirring, until the chocolate is melted. Do not allow the mixture to boil.
4. Take the mixture off the heat, add the vanilla essence and leave until thoroughly cool.
5. Beat the egg whites with electric beaters until stiff.
6. Using the (unwashed) beaters, beat the chocolate mixture until it becomes paler in colour, fluffy and light.
7. Fold in one spoonful of the egg whites, then fold in the remainder, ensuring the mixture is smooth.
8. Pile into individual glasses or a bowl, dust with cocoa if desired and leave to set.
See http://bakingdesserts.suite101.com/article.cfm/homemade_chocolate_mousse for the original source, replete with serving suggestions and variations (yes, Sarah Tennant is my excellent wife).
I’m already following. That’s got to be worth something, right? Right?
@dbideshi
Creamy Banana Pudding
#
Ingredients
1. 1 (14 ounce) can sweetened condensed milk (NOT evaporated milk)
2. 1 1/2 cups cold water
3. 1 (3.4 ounce) package instant vanilla pudding mix
4. 2 cups whipping cream, whipped
5. 36 vanilla wafers
6. 3 medium bananas, sliced and dipped in
7. Lemon juice
#
Directions
1. In large mixing bowl, combine condensed milk and water. Add pudding mix; beat until well blended. Chill 5 minutes.
2. Fold in whipped cream. Spoon 1-cup pudding mixture into 2 1/2-quart glass serving bowl.
3. Top with one-third each of the vanilla wafers, bananas and pudding. Repeat layering twice, ending with pudding mixture. Chill thoroughly. Garnish. Store leftovers covered in refrigerator. Serves 8 or 4 people with appetite-control problems.
I’m already following. That’s got to be worth something, right? Right?
@dbideshi
Creamy Banana Pudding
#
Ingredients
1. 1 (14 ounce) can sweetened condensed milk (NOT evaporated milk)
2. 1 1/2 cups cold water
3. 1 (3.4 ounce) package instant vanilla pudding mix
4. 2 cups whipping cream, whipped
5. 36 vanilla wafers
6. 3 medium bananas, sliced and dipped in
7. Lemon juice
#
Directions
1. In large mixing bowl, combine condensed milk and water. Add pudding mix; beat until well blended. Chill 5 minutes.
2. Fold in whipped cream. Spoon 1-cup pudding mixture into 2 1/2-quart glass serving bowl.
3. Top with one-third each of the vanilla wafers, bananas and pudding. Repeat layering twice, ending with pudding mixture. Chill thoroughly. Garnish. Store leftovers covered in refrigerator. Serves 8 or 4 people with appetite-control problems.
Following you on everything, twitter @juliaruzich.
Paula Deen’s Banana Pudding Recipe
(It’s PAULA DEEN of course its good)
Ingredients
* 3/4 cup sugar
* 2 tablespoons cornstarch
* 3 cups milk
* 4 egg yolks
* 1 teaspoon vanilla extract
* 2 ounces (1/2 stick) butter
* 3 medium bananas, sliced
* 1 (12-ounce box) vanilla wafers
For the meringue topping, optional:
* 3 egg whites
* 1/4 teaspoon cream of tartar
* 1/4 cup sugar
Directions
Mix together sugar and cornstarch and slowly add milk. This should be cooked in the top of a double boiler, but you can cook it over low to medium heat, stirring constantly until it thickens–do not leave it unattended. Slightly beat egg yolks and temper with a small amount of the hot custard; stir well. Add egg mixture to custard pot and cook 2 more minutes. Remove from heat and add vanilla and butter. Let cool. In a 9 by 9-inch oven proof baking dish, alternate pudding, bananas, and wafers, beginning with pudding and ending with pudding. Add topping, if desired.
For the meringue topping, if using:
Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar until stiff peaks form, then spread onto top of pudding mixture. Bake until golden brown.
Following you on everything, twitter @juliaruzich.
Paula Deen’s Banana Pudding Recipe
(It’s PAULA DEEN of course its good)
Ingredients
* 3/4 cup sugar
* 2 tablespoons cornstarch
* 3 cups milk
* 4 egg yolks
* 1 teaspoon vanilla extract
* 2 ounces (1/2 stick) butter
* 3 medium bananas, sliced
* 1 (12-ounce box) vanilla wafers
For the meringue topping, optional:
* 3 egg whites
* 1/4 teaspoon cream of tartar
* 1/4 cup sugar
Directions
Mix together sugar and cornstarch and slowly add milk. This should be cooked in the top of a double boiler, but you can cook it over low to medium heat, stirring constantly until it thickens–do not leave it unattended. Slightly beat egg yolks and temper with a small amount of the hot custard; stir well. Add egg mixture to custard pot and cook 2 more minutes. Remove from heat and add vanilla and butter. Let cool. In a 9 by 9-inch oven proof baking dish, alternate pudding, bananas, and wafers, beginning with pudding and ending with pudding. Add topping, if desired.
For the meringue topping, if using:
Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar until stiff peaks form, then spread onto top of pudding mixture. Bake until golden brown.
I’m already following all of your informative goodness! Nessa_Jayne on twitter, but it’s being changed to Vanessa_Parnell soon.
Butterscotch Rice Pudding:
* 3 cups milk, divided
* 1/2 cup uncooked long grain rice
* 1/2 teaspoon salt
* 3/4 cup packed brown sugar, divided
* 2 tablespoons butter or margarine
* 2 eggs, separated
* 1 teaspoon vanilla extract
1. In top of double boiler, heat 2 cups milk to a gentle boil. Stir in rice and salt. cover and cook over medium-low heat 45 minutes, stirring occasionally. remove from the heat; set aside. In a saucepan, heat 1/2 cup brown sugar, butter and remaining milk until simmering. In a small bowl, beat egg yolks. Add small amount of hot milk mixture to yolks; return to pan. Stir until smooth. Stir into rice mixture; cook and stir over medium heat 5 minutes. Remove from heat; stir in vanilla. Pour into a greased 1-1/2-qt. baking dish; set aside.
2. In a mixing bowl, beat egg whites until soft peaks form; gradually add remaining brown sugar, beating until stiff peaks form. Spread over rice mixture, sealing edges. Bake at 300 degrees F for 20-25 minutes.
Enjoy!
I’m already following all of your informative goodness! Nessa_Jayne on twitter, but it’s being changed to Vanessa_Parnell soon.
Butterscotch Rice Pudding:
* 3 cups milk, divided
* 1/2 cup uncooked long grain rice
* 1/2 teaspoon salt
* 3/4 cup packed brown sugar, divided
* 2 tablespoons butter or margarine
* 2 eggs, separated
* 1 teaspoon vanilla extract
1. In top of double boiler, heat 2 cups milk to a gentle boil. Stir in rice and salt. cover and cook over medium-low heat 45 minutes, stirring occasionally. remove from the heat; set aside. In a saucepan, heat 1/2 cup brown sugar, butter and remaining milk until simmering. In a small bowl, beat egg yolks. Add small amount of hot milk mixture to yolks; return to pan. Stir until smooth. Stir into rice mixture; cook and stir over medium heat 5 minutes. Remove from heat; stir in vanilla. Pour into a greased 1-1/2-qt. baking dish; set aside.
2. In a mixing bowl, beat egg whites until soft peaks form; gradually add remaining brown sugar, beating until stiff peaks form. Spread over rice mixture, sealing edges. Bake at 300 degrees F for 20-25 minutes.
Enjoy!
Hey man, I’ve already been following you for a bit. Good links and stuff.
My Twitter username is ajdigitalfocus
To be honest, I’m a horrible chef and I don’t even know where to start making pudding. I’ll tell you how to make some spaghetti though! :)
boil some water
put the noodles in
put in a pinch of salt and some oil
let them cook
in another pot, put your crushed tomatoes
pour some water in and add seasonings like oregano, basil, salt, etc.
strain the spaghetti, mix the sauce. voila! eat!
and then do the dishes! haha
Hey man, I’ve already been following you for a bit. Good links and stuff.
My Twitter username is ajdigitalfocus
To be honest, I’m a horrible chef and I don’t even know where to start making pudding. I’ll tell you how to make some spaghetti though! :)
boil some water
put the noodles in
put in a pinch of salt and some oil
let them cook
in another pot, put your crushed tomatoes
pour some water in and add seasonings like oregano, basil, salt, etc.
strain the spaghetti, mix the sauce. voila! eat!
and then do the dishes! haha
1. I’m now using FriendFeed and I blame you Graham. >_> And you’re already following me on Twitter.
2. Been there, did that too.
3. @paperdoll is where you can find me!
4. PUDDING! No, seriously, pudding. Okay, rice pudding. I tried this recipe a while back and it’s AWESOME!
http://allrecipes.com/Recipe/Creamy-Rice-Pudding/Detail.aspx
1. I’m now using FriendFeed and I blame you Graham. >_> And you’re already following me on Twitter.
2. Been there, did that too.
3. @paperdoll is where you can find me!
4. PUDDING! No, seriously, pudding. Okay, rice pudding. I tried this recipe a while back and it’s AWESOME!
http://allrecipes.com/Recipe/Creamy-Rice-Pudding/Detail.aspx
my tweet id is bebek_ijo, i’ve add you to my friendfeed & facebook also
Here’s the pudding recipe:
Awesome Chocolate Pudding
5-6 tablespoons sugar
3 tablespoons cornstarch
1 1/2 tablespoons cocoa powder
Pinch salt
1/2 cup heavy cream
3 cups whole milk
1 teaspoon pure vanilla extract
6 ounces best-quality semisweet chocolate, finely chopped (for the chocolate-demented,
you can up this to as much as 9 ounces for a more intense pudding.
Don’t go that high with the 70% cocoa Trader Joe’s unless you are a real fiend like me.)
In a medium saucepan, whisk together sugar, cornstarch, cocoa, and salt. In a 4-cup measuring cup, combine heavy cream with milk and vanilla. Whisk 1 cup milk mixture into dry ingredients until cornstarch is completely dissolved. Whisk in remaining cream mixture until smooth.
Place saucepan over medium heat. Cook, whisking constantly, until mixture comes to a boil and thickens, about 4 to 5 minutes. Add chocolate, and cook, whisking until chocolate is melted, about 1 minute. Remove from heat. I usually just pour into a big bowl and chill in fridge. Or using a 3-ounce ladle, pour pudding into 6 dessert cups. Refrigerate until completely set, about 1-2 hours.
Serving suggestions: serve plain, or with whipped cream. For the over-the-top version, I usually also serve with toasted almonds and walnuts.
Yield: 6 servings Prep Time: 15 minutes Inactive Prep Time: 1 hour Cook Time: 6 minutes
my tweet id is bebek_ijo, i’ve add you to my friendfeed & facebook also
Here’s the pudding recipe:
Awesome Chocolate Pudding
5-6 tablespoons sugar
3 tablespoons cornstarch
1 1/2 tablespoons cocoa powder
Pinch salt
1/2 cup heavy cream
3 cups whole milk
1 teaspoon pure vanilla extract
6 ounces best-quality semisweet chocolate, finely chopped (for the chocolate-demented,
you can up this to as much as 9 ounces for a more intense pudding.
Don’t go that high with the 70% cocoa Trader Joe’s unless you are a real fiend like me.)
In a medium saucepan, whisk together sugar, cornstarch, cocoa, and salt. In a 4-cup measuring cup, combine heavy cream with milk and vanilla. Whisk 1 cup milk mixture into dry ingredients until cornstarch is completely dissolved. Whisk in remaining cream mixture until smooth.
Place saucepan over medium heat. Cook, whisking constantly, until mixture comes to a boil and thickens, about 4 to 5 minutes. Add chocolate, and cook, whisking until chocolate is melted, about 1 minute. Remove from heat. I usually just pour into a big bowl and chill in fridge. Or using a 3-ounce ladle, pour pudding into 6 dessert cups. Refrigerate until completely set, about 1-2 hours.
Serving suggestions: serve plain, or with whipped cream. For the over-the-top version, I usually also serve with toasted almonds and walnuts.
Yield: 6 servings Prep Time: 15 minutes Inactive Prep Time: 1 hour Cook Time: 6 minutes