Say Anything (7,248)
mollybaby: Posse.
Just saying
Ohhhh! Just saying
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mollybaby: Finished work.
Relaxing with the dogs.
What do you do if not too personal?Relaxing with the dogs.
Not with the dogs
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mollybaby: Posse.
Just saying
Just saying
No wonder i had a hard time with google
I'm a big dumba**
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Lookin4missright: Roger doger
So what is your job? And don't go all political on me
It's equal to you So what is your job? And don't go all political on me
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Lookin4missright: Keh
?
?
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mollybaby: It's equal to you
Is this a payback for the guess what's in the chest thing is this my dang clue 
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Harbal: I have to correct you there, molly. They are using one to run the country.
Causing trouble again?------ This thread has reached the limit ------
Harbal: I have to correct you there, molly. They are using one to run the country.
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Lookin4missright: Pffft!
Gonna make a coffee ya want one?
I don't drink coffee Gonna make a coffee ya want one?
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Some nice recipes on here
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annaroach: Some nice recipes on here
NGREDIENTS250g packet plain sweet biscuits
125g butter, melted
2 x 250g packets cream cheese, softened
3/4 cup CSR Caster Sugar
3/4 cup sour cream
1 teaspoon vanilla extract
1 teaspoon finely grated lemon rind
3 eggs
Frozen raspberries, thawed, to serve
Select all ingredients
METHOD
Step 1
Preheat oven to 160°C/140°C fan-forced. Grease a 6cm-deep, 22cm round (base) spring-form cake pan.
Step 2
Process biscuits until mixture resembles fine breadcrumbs. Add butter. Process until combined. Press mixture over base and sides of pan leaving a 2cm gap from top (see Cooking class). Refrigerate for 30 minutes.
Step 3
Process cream cheese, sugar, sour cream, vanilla and lemon rind until smooth. Add eggs, 1 at a time, processing until just combined. Pour into prepared pan. Bake for 50 minutes to 1 hour or until just set and centre wobbles slightly. Allow to cool in oven for 2 hours, with door ajar. Refrigerate overnight. Serve with raspberries.
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mollybaby: Make tea, dammit
If you make me a cheese cake ------ This thread has reached the limit ------
Verkenner: sometimes saying nothing is the best way to talk and express. The sound of silence. Silence can talk... and shout..
I don't think that method works online quite as well ------ This thread has reached the limit ------
Lookin4missright: If you make me a cheese cake
Is that your favourite?------ This thread has reached the limit ------
Lookin4missright: NGREDIENTS
250g packet plain sweet biscuits
125g butter, melted
2 x 250g packets cream cheese, softened
3/4 cup CSR Caster Sugar
3/4 cup sour cream
1 teaspoon vanilla extract
1 teaspoon finely grated lemon rind
3 eggs
Frozen raspberries, thawed, to serve
Select all ingredients
METHOD
Step 1
Preheat oven to 160°C/140°C fan-forced. Grease a 6cm-deep, 22cm round (base) spring-form cake pan.
Step 2
Process biscuits until mixture resembles fine breadcrumbs. Add butter. Process until combined. Press mixture over base and sides of pan leaving a 2cm gap from top (see Cooking class). Refrigerate for 30 minutes.
Step 3
Process cream cheese, sugar, sour cream, vanilla and lemon rind until smooth. Add eggs, 1 at a time, processing until just combined. Pour into prepared pan. Bake for 50 minutes to 1 hour or until just set and centre wobbles slightly. Allow to cool in oven for 2 hours, with door ajar. Refrigerate overnight. Serve with raspberries.
Yeah Delicious,,, but alas, i don't eat that kind of food anymore250g packet plain sweet biscuits
125g butter, melted
2 x 250g packets cream cheese, softened
3/4 cup CSR Caster Sugar
3/4 cup sour cream
1 teaspoon vanilla extract
1 teaspoon finely grated lemon rind
3 eggs
Frozen raspberries, thawed, to serve
Select all ingredients
METHOD
Step 1
Preheat oven to 160°C/140°C fan-forced. Grease a 6cm-deep, 22cm round (base) spring-form cake pan.
Step 2
Process biscuits until mixture resembles fine breadcrumbs. Add butter. Process until combined. Press mixture over base and sides of pan leaving a 2cm gap from top (see Cooking class). Refrigerate for 30 minutes.
Step 3
Process cream cheese, sugar, sour cream, vanilla and lemon rind until smooth. Add eggs, 1 at a time, processing until just combined. Pour into prepared pan. Bake for 50 minutes to 1 hour or until just set and centre wobbles slightly. Allow to cool in oven for 2 hours, with door ajar. Refrigerate overnight. Serve with raspberries.
Too much fat and sugar!
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mollybaby: Is that your favourite?
One of about 50 Trifle mmm mmm mmm
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Lookin4missright: One of about 50
Trifle mmm mmm mmm
I make trifle for my dad Trifle mmm mmm mmm
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annaroach: Yeah Delicious,,, but alas, i don't eat that kind of food anymore
Too much fat and sugar!
Too cool Too much fat and sugar!
your health is most important Roachy good on ya as it is hard to stay away from that type of food.
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Just saying