Senin, 09 Mei 2011

You can't teach an old dog new tricks

The Doogie Doggie

Doogie was a doggie; he was my doggie.   He was a scruffy, grey-whiskered mutt.  He was the sweetest, roly-poly pot-bellied fella.  He was always wagging about with the constant wiggle of his shaggy tail . . . a butt sniff here, a yip-yap there . . . but his furry little brain never strayed far from his main obsession . . . noms. 

Nom, nom, nom . . .

He doggedly pursued unguarded yummy nuggets.  He couldn’t help it, it was his nature.  He was, in fact, a chow hound. 

When Doogie spotted a lonely, abandoned bit of food . . . he had to have it.  He would approach the noms with  stealth and caution.  .   He would stalk in wide loops, his eyes never leaving the morsel of yumminess. 

Duuun dun duuun dun dun dun dun dun dun dun BOM BOM dun dun dun dun dun dun doo dedoo doo dedoo dede doo dede doo dededoo.

When he was sure that no one was looking, he would creep closer . . . crouched low, belly dragging across the floor, constantly looking about to make sure no one was watching.  When he got close enough to the object of his desire, he would move with a swift litheness that belied he’s plump appearance. Snatch and grab achieved . . . he would wolf it down.  Chomp, chomp, gulp . . . gone.

Nom, nom, nom . . .


Doogie would stalk and eat and eat and stalk . . . nom, nom, nom. Eventually he would get to the point where not only couldn't he eat any more but couldn't move at all.  He would lay contentedly on his back, legs splayed and belly bulging . . . everything right in the world . . . for the Doogie doggie.


 Rub my belly!

___________________

Ricotta Cheese Pie with Cream Cheese




For the Crust:

8 Tablespoons Of Butter
½ Cup Of Sugar
1 Cup Of Graham Cracker Crumbs (About 4 – 5 Sheets Of Graham Crackers)











In a food processor combine the above ingredients.






Press into a pie plate and bake in a 350 degree oven for 8 minutes.

Let cool before filling.








For the filling:


3 Eggs
9 Ounces of Part-Skim Ricotta Cheese
8 Ounces of Cream Cheese
½ Cup Sugar
¼ Cup Cornstarch
1 Tsp Baking Powder
1 Tsp Vanilla
¼ Tsp Grated Lemon Peel
¼ Tsp Grated Orange Peel
1 Tsp Lemon Juice


Topping for pie:

¼ cup almonds
¼ cup graham crackers (about 2 sheets of graham crackers)

In a food processor combine graham crackers and almonds and give a few good chops.

Preheat oven 350 degrees:

Using an electric mixer with a large bowl, combine eggs, Ricotta, cream cheese and sugar. Beat until smooth.

Stir together cornstarch and baking powder. Add to cheese mixture along with vanilla, lemon peel, orange peel and lemon juice.

Pour into cooled pie crust and top with almond and graham crackers crumbs.



Bake for about 55 minutes, or until firm.


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