Air Bandung Special

mudah aje... cara penyediaan bandung ni yg buat dia special. bahan2 standard je.

Air Bandung Special

Bahan:

susu pekat

gula

sirap

air

Cara:

bancuh susu, gula dan air ikot selera sendiri (nk manis ke kurang manis ke). lebihkan rasa susu dari gula. 

kemudian, blend bancuhan susu tuh sampai nampak sebati. tuang dalam gelas berisi ais.

titiskan sirap merah ke dalam gelas berisi susu tadi. 

sedia untuk dihidang. (biar 'customer' kacau sendiri sirap tuh)

* nak lagi special boleh blend sekali dengan ais jadi ice blended bandung.

Blueberry Swirl Cheesecake

make this many times and each times it's super delicious... from kraftfoods.com

 

Blueberry swirl cheesecake

Ingredients:

1 cup Honey Maid Graham Cracker Crumbs

1 cup plus 3 Tbsp. sugar, divided

3 Tbsp. butter or margarine, melted

4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1 tsp. vanilla

1 cup sour cream (BREAKSTONE'S or KNUDSEN if available)

4 eggs

2 cups, fresh or thawed frozen blueberries

Directions:

PREHEAT oven to 325°F. Mix crumbs, 3 Tbsp. of the sugar and the butter. Press firmly onto bottom of foil-lined 13x9-inch baking pan. Bake 10 min.BEAT cream cheese, remaining 1 cup sugar and the vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour over crust. Puree the blueberries in a blender or food processor. Gently drop spoonfuls of the pureed blueberries over batter; cut through batter several times with knife for marble effect.

BAKE 45 min. or until center is almost set; cool. Cover and refrigerate at least 4 hours before serving. Store leftover cheesecake in refrigerator.

Tips: Substitute 1 can (15 oz.) blueberries, well drained, for the 2 cups fresh or frozen blueberries. Instead of using a blender, crush the blueberries in a bowl with a fork. Drain before spooning over the cheesecake batter and swirling to marbleize as directed.