In the coming weeks and months you're going to see and hear a new theme from the people at Daniels Energy. It grew out of a very simple phrase we have heard over many years from our customers. When asked, "who's doing your heating oil?" the response so often has been, we, "Let Daniels Do It."

When it comes to selecting a home heating oil company - "Let Daniels Do It." We've been heating homes in CT for more than eight decades. Propane - "Let Daniels Do It." We've been providing safe, secure propane for heating and cooking for nearly two decades. New heating and cooling  systems? Converting from oil to gas an need new equipment? " Let Daniels Do It."

We hope, as you hear our new theme, it will bring a smile to your face and perhaps the next time you need help to heat or cool your home, you'll  " Let Daniels Do It."

Futbol Quiz. Win $25 Target Gift Card!  

OK...there's this big soccer thing.

Football if you are from across the pond or south of El Paso, TX. It's the World Cup. And you have a 

chance to win a $25 Target Gift Card - just for telling us who is going to win the most coveted prize in sport.

Just send your answer via e mail - by NOON on July 9th - to pclement@danielsoil.com. We'll select one correct answer from those entered in time and that incredibly cogent individual will win a $25 Gift Card from Target. Have fun!

 Movie & a Snack  

Working under the assumption that we all love movies and we all love snacks, (we're not to far out on a limb on this, are we?) this month we thought we'd kick-off an idea where we combine a great movie with a great snack.

And, seriously, who doesn't love a slice of cake - and this month's cake is appropriate because it's our American Flag cake. (You may substitute a simple donut or cupcake, if baking isn't your thing.)

Our movie choice is: Born on the Fourth of July, starring a young Tom Cruise.

OK, for those of you as old as the guy writing this epistle let us suggest...Yankee Doodle Dandy. C'mon, it's got singing, dancing, flag waving and...Jimmy Cagney!

We are looking for suggestions for the lazy days of August -tell us your favorite film here for a hot August night - and you may actually win a copy. Enjoy!

Red, White and Blue Cheesecake

 

Yield:

One 9inch two layer layer cake

Prep Time:

1 hour + cooling and chill time

Cook time:

1 hour 10 minutes

Ingredients:

CHEESECAKE: Two 8-ounce packages cream cheese, at room temperature.

2/3 cup granulated white sugar

Pinch of salt

2 large eggs

1/3 cup sour cream

1/3 cup heavy whipping cream

1 teaspoon vanilla extract

CAKE: 1 stick (1/2 cup) unsalted butter, softened, plus more for cake pans and parchment

2 cups All Purpose Gold Medal� Flour

1 tablespoon baking powder

1/2 teaspoon fine salt

1 1/2 cups granulated white sugar

3 large eggs, at room temperature

1 cup whole milk

1 teaspoon vanilla extract

concentrated gel paste- red and blue (*SEE TIPS BELOW)

FROSTING:

1 stick (1/2 cup) unsalted butter, softened

4 ounces cream cheese, at room temperature

5 cups powdered sugar

1/4 teaspoon fine salt

3 to 4 tablespoons whole milk

1/2 teaspoon vanilla extract

sprinkles, optional

Directions:

1. Prepare the cheesecake layer: 

Place a 9x13-inch pan on the bottom rack of the oven and fill it halfway with water. Place your other rack in the center of the oven.

Preheat the oven to 325 degree F. Spray a 9-inch springform pan with nonstick spray, then line the bottom of the pan with parchment, then spray again.    

In a large bowl, use an electric mixer to blend the cream cheese until it is smooth and creamy, 1 to 2 minutes. Mix in the sugar and salt and blend for 2 minutes, scraping down the sides of the bowl to make sure all is mixed in. Add the eggs, one at a time, blending after each addition. Finally, mix in the sour cream, whipping cream and vanilla.
Mix until smooth.

Pour the batter into the prepared pan.

Set the pan on the middle rack in the pre-heated oven. Bake the cheesecake for 45 minutes. It should be set to the touch and not jiggly.

Remove the cheesecake from the oven and let it cool on a wire rack for at least an hour. When it has cooled, place the pan into the freezer and let the cheesecake freeze completely (4 to 5 hours or overnight).

 

2. Prepare the cake:

Preheat the oven to 350 degrees F. Spray two 9-inch round cake pans and line bottoms with parchment; spray the parchment as well.  

In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat together butter and granulated sugar with a mixer on medium speed until combined, 1 to 2 minutes. Add the eggs and beat well, scraping down sides of bowl as necessary.

Reduce the speed to low and gradually add the flour mixture, beating until combined. Add the milk and vanilla and beat until just combined. Scoop half of the batter into another bowl and use gel paste (red and blue) to color the each half a deep hue.

Scrape the batter into each of the prepared pans. Bake until firm to touch and a toothpick inserted into centers comes out clean, 25 to 30 minutes. Let cakes cool in pans on wire racks 15 minutes.

Turn out cakes onto racks to cool completely.

3. To make the frosting:
In a large bowl, beat together the butter and cream cheese with a mixer on medium-high speed until pale and creamy, about 1 minute.  

  

Reduce speed to medium. Add powdered sugar 1 cup at a time, beating well after each addition.  

Add salt, 3 tablespoons milk, and vanilla and beat until fluffy, about 3 minutes.

Add an additional tablespoon of milk if you'd like the frosting to be more creamy.

4. To assemble the cake:

Place the red cake layer on a cake plate and spread a small amount of frosting on top. Remove the (frozen) cheesecake from the pan and place the cheesecake layer on top of the red layer (be sure to measure it and make sure that it fits on top... you may need to place it on a cutting board and shave off some of the edge with a sharp knife to match the size of the cake layer).Spread a small amount of the frosting on top of the cheesecake layer. Add the blue layer on top.

Scoop some frosting on top of the blue layer and cover the entire cake in a VERY THIN LAYER of frosting (you're just doing a "crumb coat.") Then place the cake in the freezer for a few minutes, just until the cake and frosting are a little bit firm.

Then add the remaining frosting to the top of the cake, spread across the top evenly and down the sides.
Sprinkle festive sprinkles on top, if desired.

The cake should be refrigerated until ready to serve.

 Tips:

 You do not have an actual throw pillow with an illustration of Robert Downey in an 18th Century military uniform.  

What? You even have the shower curtain! Impossible.

Or...just... http://society6.com We love it!