Glamorgan Sausages

3 1/2 oz Potato
Salt and pepper to taste
3 1/2 oz white bread crumbs
5 oz Lancashire or Caerphilly Cheese, grated
1 small leek, finely chopped
1/4 tsp dried sage
1 tblsp chopped fresh parsley
Pinch of cayenne pepper
1 medium egg, plus 3 egg yolks
3 tblsp plain flour
Oil for frying
Cook the potato in boiling salted water for 15-20 minutes, until tender.  Drain well, mash, then leave to cool for 15 minutes.  Mix the cold mash with half the breadcrumbs, the cheese, leek, sage and parsley.  Season with salt, pepper and cayenne and the yolks.  Using your hands, shape into 12 sausages.  Cover and refrigerate for 1 hour.

Season the flour.  Beat the whole egg.  Dip the sausages into the seasoned flour, then into the beaten egg, then coat in the remaining bread crumbs.  Heat 1/4 inch of oil in a large frying pan and fry half the sausages, turning, for 10 minutes or until golden brown.  Drain on kitchen towels and keep warm while you cook the rest.

Caramel Sauce

Ingredients
1 1/2 cups sugar
1/3 cup water
1 1/4 to 1 1/2 cups heavy cream
1/2 vanilla bean or 1/2 teaspoon pure vanilla extract
Directions
Mix the water and sugar in a large heavy-bottomed saucepan. Cover and cook over low heat until the sugar dissolves. Increase the heat and boil uncovered until the sugar turns a medium brown, about 5 to 7 minutes, stirring occasionally with a wooden spoon. Watch it carefully at the end, as it will go from caramel to burnt very quickly. Stand back to avoid splattering, and gradually add the cream and the seeds scraped from the vanilla bean (or vanilla extract). Simmer until the caramel dissolves and the sauce is smooth and thick, about 2 minutes. Serve warm, or add another 1/4 cup of heavy cream and serve room temperature.
There were complaints about this recipe....I made it following the instructions exactly except I added a pinch of salt. I am not sure if it gets thicker as it cools but I was wanting a thick caramel sauce for the mini pumpkin cheese cakes. If it stays thin more like something for ice cream then I would decrease the heavy cream to one cup.
Update: The sauce was thick enough so no alterations need to be made to this recipe other than the pinch of salt.

Black Bottomed Mini Caramel Pumpkin Cheesecake Bites

8 whole Oreos, finely ground in food processor

1 1/2 Tablespoons melted butter

8 oz softened cream cheese

1/2 Cup granulated sugar

1/2 Cup pumpkin puree (I used Libby’s)

1 large egg

1 teaspoon vanilla

1/2 teaspoon cinnamon

1/4 teaspoon fresh ground nutmeg

3 Caramel Sauce recipe on this blog

12 Pumpkin Spice Hershey Kisses, unwrapped

1.  Preheat oven to 350 degrees F.  Combine ground Oreos and melted butter into a bowl until well combined.  Spoon into12 mini cheesecake cups that have been sprayed with cooking spray.  Press into the bottom of each cup so the crust is flat.  Partially bake for 10 minutes then remove from oven.

2.  In a stand or electric mixer beat the cream cheese,  sugar and pumpkin until smooth.  Beat in egg, vanilla, cinnamon and nutmeg until combined.  Pour evenly into the 12 cups filling about 3/4 way full.  Spoon about a teaspoon of caramel into the tops of each filled cup and swirl with a toothpick gently.  Bake for 25-28 minutes or until cheesecake is cooked through.  Let cool completely.

3.  Remove cheesecakes from pan and top each with a spoonful of remaining caramel and a Pumpkin Spice Hershey Kiss.  Refrigerate until ready to serve.

12 mini cheesecakes

Found recipe here:

http://picky-palate.com/2009/09/17/black-bottomed-mini-caramel-pumpkin-cheesecake-bites/

The mean personality type

You know there are so many different personality types…it’s really amazing and mostly a wonderful thing.  We are all who we are, and changing our core differences is near impossible.  I often think we are born with these differences; maybe some are inherited but for the most part I believe these differences come from a higher power…the one I like to call God.

Today for whatever reason, I felt the need to write this down; maybe I feel it will help me get through what I’m feeling at this moment.  Possibly it’s the high dosage of a nerve pain reliever I take daily…and yes just like it says the possible side effects are it does cause depression for me on some days.   It is an overwhelming depression and feels like a heavy cloud pushing me down.  Anyway that’s not what this post is about.

I, my personality type is, well probably not a common one or at least I’ve always felt like people think I’m on my own planet and really I’m okay with that.  My head swims with ideas, so much so that I could never accomplish all that I want in one life time (I think I’ll have to come back to complete all of the tasks in my head) I’m also very organized, and can’t stand disorganization,  I actually cannot even think around a mess.  However my mind is disorganized if that makes any sense at all.  I’m also very companionate, overly so.  I cry when I see injustice and often want to right a wrong.  I will give my last dime away to someone who needs it; I always say that I’ll never be rich even if I won the lottery because I’d just give it all away. (Thank God I have a husband that keeps me in check) I’ve always been drawn to people and animals that need a friend.

After having said all of that, because that is also my personality type, (“over talking, overthinking, and lecturing”) sorry.  I am upset today.  I’m upset at another personality type that can’t let people be “nice people” that they always have to think that nice people have an ulterior motive; that no one is “that nice”.  That nice people are trying to outdo someone else that they are trying to make someone else look bad, etc…. I think they feel this way because they don’t want to be nice, they are “ME” people and never wake up thinking “what can I do today to make someone smile”.  This personality type complains and drains the life out of ever happy moment; they feel out done by the slightest acts of kindness.   I don’t wonder why there are so many frowns on people’s faces at work, at the grocery store, at public events… I don’t wonder why some people do not come to the rescue of someone in need; I don’t wonder why people are afraid to be “nice”.  I know it’s because of this personality type I’ve described.  They try to ruin every happy moment.

If you want to take the time to visit with someone that could use the company; bring gifts of food and trinkets, and just be kind to someone then that should be okay right?  But no, it’s not okay because this personality type will say….  She’s trying to make the rest of us look bad, or she’s not bringing enough, or she only brings to people she likes, on and on and on…  So there sit’s the reason I don’t wonder why more people aren’t kind or bother  going to retirement homes and visiting the residents, or going to an animal rescue and bringing much needed supplies like old towels and such, or joining groups that dedicate their time to making items for war Vets, or cancer patients….  People don’t want to get involved because this personality type is always hanging around trying to turn it into some sort of Soap Opera Drama. 

The way this economy is we need to ignore this personality type, do the right thing, help people and animals in need, and ignore the greedy!  Help your neighbors, and do your best to right a wrong.

To this personality type I say to you:  Nice people ARE NOT OUT TO GET YOU!

Vietnamese Egg Rolls

These are my all time favorite Asian food.

1/2 lb. raw shrimp, minced
1/2 lb. lean pork, minced
1/2 lb. bean sprouts
2 medium carrots, grated
2 to 3 shallots, minced, if desired
1 oz. cellophane noodles(bean threads)
1 pkg. round rice paper(available at Oriental markets)
2 eggs, beaten
Oil for deep frying
Shredded scallions for garnish, if desired
Lettuce leaves
Dipping Sauce(Nuoc Cham)
1 fresh red chili or 2 small dried chilies
2 large garlic cloves, peeled
5 t sugar
Juice and pulp of 1/4 unpeeled lime
1/4 c fish sauce(available at Oriental markets)
1/3 c water
1 T shredded carrot
1 T minced scallion

In large bowl, combine shrimp, pork, bean sprouts, carrots and shallots; set aside.
Soak cellophane noodles in warm water about 15 minutes, until flexible; drain, cut into one-inch pieces and add to meat mixture. Toss until combined.

Run one sheet of rice paper quickly under tepid water, handling carefully because paper is very brittle. Place sheet on work surface and brush quickly with egg. Let stand a few seconds, until flexible. With very sharp knife, cut into quarters(or halves, if larger rolls are desired). Place one tablespoon filling on round edge of quarter piece; roll over once, then tuck in sides to enclose filling and continue rolling. If using halves, place about 1/3 cup filling on one end, roll once, tuck in sides and roll up. Continue filling and rolling until all filling is used. The egg will hold the rolls together. In wok or 10-inch frying pan, heat oil until a drop of water jumps on the surface. Fry about eight rolls at a time until golden brown, about 15 minutes. Drain on paper towels, garnish with scallions and serve with lettuce leaves and Nuoc Cham. Makes about 50 small or 30 large egg rolls.

Dipping Sauce (Nuoc cham)
If using fresh chili, remove seeds and membrane. In food processor or blender, combine chili, garlic, sugar, lime, fish sauce and water. Process or blend until well minced. Pour into serving dish and sprinkle with carrot and scallion. Makes about 3/4 cup