Thanksgiving!

Well, here in the Philippines we don't celebrate Thanksgiving (but we should! For the food, at least.)

To celebrate with our Caucasian counterparts, here are some links and recipes festive enough (hopefully) to try out. And healthy too.

Thanksgiving Healthy Recipe Guide

Devilled Eggs. I'm separating this one, in lieu of that other Devilled Eggs recipe.

Oh yeah, Teaparty Potluck update: I may not be able to make it after all because of sudden OT this Saturday (the person who was supposed to go there is going to be absent, so I'm filling in).

More devilled eggs for me then!

And here are some No-Bake Sweet Goodies:

1. Cheesecake


This picture doesn't suggest the actual food when done


Ingredients
a. 1 1/4 cups graham cracker crumbs
b. 1/4 cup white sugar
c. 1/2 cup butter, melted
d. 2 (1.3 ounces) envelopes whipped topping mix
e. 2 (8 ounces) packages cream cheese, softened
f. 2 fluid ounces cherry brandy

Directions
a. In a medium bowl, combine graham cracker crumbs, butter and sugar. Mix well and press into the bottom of a 9-inch springform pan.

b. In a large bowl, mix the whipped topping powder as directed on the package and beat until thick. Cut the cream cheese into small cubes and drop them into the whipped topping, one at a time, while beating. Pour into the cherry brandy and beat another 5 minutes at high speed.

c. Spoon the filling into the graham cracker crust and smooth the top. Refrigerate 2 to 4 hours, or until set.

I think you need a machine mixer or something for this. You can always scour the net for machine-less-friendly people (like me).

2. Panna Cotta


This picture doesn't suggest the actual food when done

Ingredients
a. 1/3 cup skim milk
b. 1 (.25 ounce) envelop unflavored gelatin
c. 2 1/2 cups heavy cream (can't we just use 1 cup?)
d. 1/2 cup white sugar
e. 1 1/2 teaspoons vanilla extract

Directions
a. Pour milk into a small bowl, and stir in the gelatin powder. Set aside.
b. In a saucepan, stir together the heavy cream and sugar, and set over medium heat. bring to a full boil, watching carefully, as the cream will qickly rise to the top of the pan. Pour the gelatin and milk into the cream, stirring until completely dissolved. Cook for one minute, stirring constantly. Remove from heat, stir in the vanilla and pour into six individual ramekin dishes (what's a ramekin dish?)
c. Cook the ramekins uncovered at room temparature. When cool, cover with plastic wrap, and refrigerate for at least 4 hours, but preferably overnight before serving.

Once done, you can also put scrapes of fruits of your liking (mine's mango).