Gregg hereI've heard numerous things about the standard (aluminum) AR-15 lower receivers being used for larger calibershow long will the lower last under that kind of stress? I mean, a .50 Beowolf is a rather powerful round, and I'm thinking, if it recoils as hard as it does (shot one magazine full.)Has anyone had problems with the lowers cracking/chipping (around any major quot;contactquot; points)? I'm really interested10 ptsto the most informational/educational answer.
This is the best cheesecake recipe I've ever found, and I spent about 5 years experimenting! Feel free to add mini chocolate chips, and drizzle with caramel sauce! It's not totally necessary, but I find I get better results, when I wrap the outside of the pan with 2 layers of heavy duty foil, and put the cheesecake in a roasting pan with water around it (hot water bath)It makes the cheesecake cook more evenly without any crackingCheesecake INGREDIENTS: 1 1/2 cups graham cracker crumbs 1/2 cup white sugar 1/4 cup butter, melted 5 (8 ounce) packages cream cheese, softened 5 eggs 2 egg yolks 1 3/4 cups white sugar 1/8 cup all-purpose flour 1/4 cup heavy whipping cream DIRECTIONS: 1Preheat oven to 400 degrees F (200 degrees C)2Mix the graham cracker crumbs, 1/2 cup of the white sugar, and the melted butter togetherPress mixture into the bottom of one 9 or 10 inch springform pan3In a large bowl, combine cream cheese, eggs and egg yolks; mix until smoothAdd the remaining 1 3/4 cups white sugar, the flour and the heavy creamBlend until smoothPour batter into prepared pan4Bake at 400 degrees F (200 degrees C) for 10 minutes, then turn oven temperature down to 300 degrees F (100 degrees C) and continue baking for 1 hour, or until filling is setLet cheesecake cool, then refrigerate.
The lower receiver of an AR type rifle does not carry any of the load during firingThe bolt and barrel are locked together until the bullet passes the gas port in the barrel, then the bolt rotates to unlockThe force of recoil is carried straight back and into the shoulder of the shooterThe only lower receiver I have ever seen break was a rifle that was dropped off a shooting bench onto concreteOne of the lugs up front where the pin goes through broke off and that is not reparable on a cast aluminum part.
1 1 crumb-crust recipe, made with finely ground graham crackers 5 (8-oz) packages cream cheese, softened 1 3/4 cups sugar 3 tablespoons all-purpose flour Finely grated zest of 1 orange Finely grated zest of 1 lemon 5 large eggs 2 large egg yolks 1/2 teaspoon vanilla PreparationMake crumb crust as directed in separate recipePreheat oven to 550°F Beat together cream cheese, sugar, flour, and zests with an electric mixer until smoothAdd eggs and yolks, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions Put springform pan with crust in a shallow baking panPour filling into crust (springform pan will be completely full) and bake in baking pan (to catch drips) in middle of oven 12 minutes, or until puffedReduce temperature to 200°F and continue baking until cake is mostly firm (center will still be slightly wobbly when pan is gently shaken), about 1 hour more Run a knife around top edge of cake to loosen and cool completely in springform pan on a rackChill cake, loosely covered, at least 6 hoursRemove side of pan and transfer cake to a plateBring to room temperature before serving venus
Brownie Cheesecake Recipe This delightful chocolate brownie cheesecake recipe combines chocolate and cheesecake in a tasty wayBrownies and cheesecake are a perfect blend, this is one recipe you'll make as often as you can! Brownie Cheesecake Ingredients: 16 oz Cream Cheese, Softened 8 oz (1 Pk) Brownie Mix 1/2 cup Sugar 2 Large Eggs 1 tspVanilla 1 c Milk Chocolate Chips, Melted Directions: 1Grease bottom of 9-inch springform pan 2Prepare the brownie mix as directed on packagePour batter into pan, bake for 15 minutes at 350F 3Combine sugar, vanilla, and cream cheeseMix on medium speed with an electric mixer until well blendedAdd eggs, one at a time, mixing well after each additionPour cheese mixture over brownie layer 3Spoon melted chocolate over the cream cheese mixture, then cut through with a knife for a marble effect 4Bake at 350F for 35 minutesLoosen cake from rim of pan; cool before removing rim of panChill hope it helps!!!!
HERSHEY'S Best Loved CHOCOLATE CHEESECAKE 9 inch springform pan Quick Chocolate Crumb Crust (recipe follows) Chocolate Wafer Crumbs 1/4 cup (1/2 a stick) Butter or Margarine 3 pkg.s cream cheese, softened 1 1/4 cups sugar 1 container (8 oz.s) sour cream 2 tsp.s vanilla extract 1/2 tspHERSHEY'S Cocoa 2 Tbs.s all-purpose flour 3 eggs Quick Chocolate Drizzle (recipe follows) HERSHEY'S Semi-Sweet Chocolate Chips 2 tsp.s shortening (do not use butter, margarine, spread or oil) makes 12 servings Prepare Quick Chocolate Crumb CrustHeat oven to 450FCombine 1 cup chocolate wafer crumbs and 1/4 cup butter or margarine; press onto bottom of 9-inch springform panMakes 1 (9-inch) crustBeat cream cheese and sugar until well blendedBeat in coca and flourAdd eggs, one at a time; beat just until blendedPour into crustBake 10 minutesReduce oven temperature to 250F; continue baking 40 minutesRemove from wire rackWith knife, loosen cake from side of panPrepare the Quick Chocolate Drizzle; drizzle over topRefrigerate 4 to 6 hoursStore covered in refrigerator Quick Chocolate Drizzle: Place 1/2 cup HERSHEY'S Semi-Sweet Chocolate Chips and 2 teaspoons shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowlMicrowave at HIGH (100%) 30 secondsIf necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted.
