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70. - 2011-03-10 22:30:50 |
 Hi Annie, I sure hope you have a great day!!! Here’s to all your wishes coming true today!!!!!
  woohoo!!!!
sherry  |
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69. - 2011-03-10 22:22:51 |
| Hi Annie, I sure hope you have a great day!!! Here’s to all your wishes coming true today!!!!! |
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68. speeder - 2011-03-10 22:11:16 |
Hiya Annie,
Hope all is well.
-speeder
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67. Chameleon~~ - 2011-01-30 20:55:25 |
oh annie i forgot to say...sometimes i use ground toasted almonds or hazelnuts for the crust instead. Do it the same way as the graham cracker crumbs. Very elegant for parties and such.
See ya in chat.
Chameleon~~
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66. Chameleon~~ - 2011-01-30 20:46:50 |
K Annie here it is... enjoy.
Luisa’s Cheesecake
Crust
2 cups graham cracker crumbs
1/4 cup granulated white sugar
1/2 cup unsalted butter, melted
Filling
32 oz (4-8oz pkg) cream cheese, room temperature (use full fat, not reduced or fat free)
1 cup granulated white sugar
3 tablespoons all purpose flour
5 large eggs, room temperature
1/3 cup heavy whipping cream
1 tablespoon lemon zest
1 teaspoon pure vanilla extract
Topping
1 cup sour cream (not reduced or fat free)
2 tablespoons granulated white sugar
1/2 teaspoon pure vanilla extract
Preheat oven to 350F (177C) with rack in center oven.
Butter a 9 inch springform pan. Place springform pan on a larger baking pan to catch any leakage while the cheesecake is baking.
For Crust;
In a medium sized bowl, combine the graham cracker crumbs, sugar, and the melted butter. Press the crumbs evenly over the bottom and about 1 inch up the sides of the springform pan. Cover and refrigerate while you make the filling.
For Filling;
Mix cream cheese, sugar and flour on medium speed until smooth (about 2 minutes), scraping down the sides of the bowl as needed. Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Scrape down the sides of the bowl. Add the whipping cream, lemon zest, vanilla extract and beat until incorporated. Remove the crust from the refrigerator an pour in the filling. Place the cheesecake pan in the oven.
Bake for 15 minutes and then lower the oven temperature to 250F (120C) and continue to bake for about another 1 1/2 hours or until firm and only the center of the cheesecake looks a little wet and wobbly. Remove from the oven and place on a wire rack.
Meanwhile, in a small bowl, combine the sour cream, sugar and vanilla extract. Spread the topping over the warm cheesecake and return to oven to bake for about 15 minutes. Remove from the oven and carefully run a knife around the inside edge of pan to loosen the cheesecake (helps prevent the surface from cracking while cooling).
Let cool before covering with plactic wrap and refrigerate. This taste best after at least a day of refrigeration.
Annie,
My hubby’s grandmother would make this cheesecake and put it in the cellar for up to a week (only in winter, and it was cold in her cellar). It gets richer tasting then. You can also freeze this cheesecake on a baking pan, then wrap tightly in aluminum foil, place in a freezer bag and freeze up to several months. Take it out of the freezer and thaw overnight in the refrigerator.
There are several things you can do to keep the top from cracking (just for appearance sake, doesnt enhance flavor lol). Do not overbeat the filling, especially when creaming the cheese and sugar. Also, do not overbake. It is done when it is firm but the middle may still look a little wet. One more thing, make sure the springform pan is well greased with butter. If not, the cheesecake could stick to the sides and crack.
Oh, and dont go for the reduced fat or non fat stuff... makes a really big difference. I figure if you are going to eat cheesecake, why bother.. lol.
I hope you try this recipe Annie. It really is easier than it sounds and is the best you’ll ever have.
Enjoy
Chameleon~~ |
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65. Jim Diggins - 2011-01-11 00:25:49 |
Ann, those baked goods look scrumptious  & the winter scenes are kewl |
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64. Smrlis - 2010-12-27 07:41:21 |
I promised to post my recipe for Cranberry Cake with Hard Sauce, so here it is. Easy recipe for Christmas dinner and even the kiddies like it. ;)
Cake
1 C sugar
2 C flour
3 tsp baking powder
1/4 tsp salt
3 tbsp melted butter
1 C milk
1 bag fresh cranberries (10 oz)
Hard Sauce
1 C sugar
1/2 C (1 stick) butter
3/4 C heavy cream
1 tsp vanilla
Mix first four cake ingredients in bowl. Add butter and milk. Folk in berries. Bake in lightly buttered 8x11 cake pan for 35-40 minutes, testing with toothpick until it comes out clean. 40 minutes is perfect in my oven. Might vary in your oven.
Hard Sauce
Heat all ingredients to a slow boil stirring constantly. Pour over warm cake and serve. I often serve the warm sauce over cold cake and it takes just as good. |
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63. Smrlis - 2010-12-19 23:17:01 |
Here’s the recipe for Walnut Slices;
Combine 1/2 C butter with 1 C flour and bake at 350 for 15 minutes.
Mix together 1 1/2 C brown sugar, 2 lightly beaten eggs, 2 Tb flour, 1/2 Tsp baking powder, 1/2-1 C coconut, chopped walnuts (she doesn’t say how many, but 1 C or better maybe?).
Bake at 350 for 20-25 minutes.
Enjoy!  |
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62. hvtongue@hotmail - 2010-12-03 00:09:07 |
| hey very nice pics. but this is a slow site for me. just thought you should know it takes for ever to load. have a terrific day. |
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61. me of course - 2010-10-25 02:31:09 |
ohhhhhhhhhhhhh and i love the butterfly clock over the cockoo clock that always scared the hell outta me..  |
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