Lovestodream

Only about 30,000 remain and it is thought that up to half of these are in India. However, should the decline continue at its present rate the Asian elephant will be extinct by 2040.http://www.kuriositas.com/2010/05/multicolored-elephants-on-parade.html

Quote by Abraham Lincoln

“When you have got an elephant by the hind legs and he is trying to run away, it's best to let him run”

Facts

One out of 20 people have an extra rib

40% of the U.S. paper currency in circulation was counterfeit by the end of the Civil War

Kodiak, which is native to Alaska, is the largest bear and can measure up to eight feet and weigh as much as 1,700 pounds

Mars is the home of Olympus Mons the largest known volcano in our solar system

Jenga is a Swahili word, meaning "to build."

Tip

Removing grease from grimy dishes. Squeeze a lemon into the sink the next time you are doing the dishes and you’ll probably notice the grease comes off of dishes much easier.

Recipe

Coffee Toffee Tart

3/4 cup Crisco^® Butter Flavor All-Vegetable Shortening,

1/2 cup sugar

1/2 teaspoon vanilla extract

1/2ups Pillsbury BEST^® All Purpose Flour

FILLING

1 1/4 cups heavy cream, divided

1 tablespoon Crisco^® Butter Flavor All-Vegetable Shortening

1 (12 oz.) package semi-sweet chocolate chips

1 (8 oz.) package cream cheese, softened

1 (8 oz.) container frozen whipped topping, thawed

4 teaspoons Folgers Classic Roast^® Instant Coffee Crystals

1 tablespoon cocoa powder

1/2 cup powdered sugar

HEAT oven to 350°F. Spray 9-inch round fluted tart pan with removable bottom with no-stick cooking spray.

COMBINE shortening and sugar until light and fluffy. Add vanilla. Sift flour into small bowl; add to shortening mixture. Mix on low speed until mixed.

TRANSFER to lightly floured surface; shape into disk. Press onto bottom and up sides of prepared pan (make sure the finished edge is flat). Chill until firm.
PLACE a square of aluminum foil over crust; fill shell with 2 cups dried beans or rice to keep crust flat. Bake 20 minutes. Remove foil and beans; bake about 20 minutes longer or until lightly browned. Cool.
HEAT 3/4 cup cream and 1 tablespoon shortening in microwave in medium bowl until boiling (about 90 seconds). Add chocolate chips; whisk until smooth. Set aside.
RESERVE 1/2 cup chocolate mixture. Pour remainder into cooled crust. Refrigerate 1 hour. Remove from refrigerator. Beat cream cheese in large bowl with electric mixer until fluffy.
ADD remaining 1/2 cup cream, 1 cup whipped topping, coffee crystals, cocoa powder and powdered sugar. Beat on high 2 minutes (or until coffee has dissolved), scraping down sides occasionally.
STIR in 1/2 cup toffee bits. Spread over chocolate layer. Refrigerate 2 hours (or overnight, if desired). Spread remaining whipped topping over coffee layer; sprinkle with remaining 1/4 cup toffee bits.
CUT tart into 8 slices; place slices on serving plates. Place remaining chocolate mixture in small resealable plastic food storage bag. Microwave until warm. Cut small corner off bag; squeeze to drizzle over tart slices; serve.
http://www.folgers.com/coffee-dessert-recipes/coffee-toffee-tart.aspx
Crafts & Tutorials