Lemon Cheesecake

Sonny Anderson, Cooking For Real

Ingredients

• 2 cups cinnamon graham cracker crumbs
• 6 to 8 tablespoons butter, melted
• 4 (8-ounce) packages cream cheese, softened
• 1 1/4 cups sugar, plus
• 2 tablespoons sugar
• 2 teaspoons vanilla extract
• 2 tablespoons lemon juice
• 4 eggs, beaten
• 2 cups sour cream
• 1 pint blueberries
• 1 pint strawberries, sliced

Directions

Special Equipment: 9-inch springform pan Heat oven to 325 degrees F. In a food processor blend crumbs and melted butter until moist, but not wet. Press into the bottom and up the sides of the springform pan. In a large bowl, using an electric beater, combine the cream cheese, 1 cup sugar, 1 teaspoon vanilla and the lemon juice, until light and smooth. Slowly mix in eggs then pour into the prepared pan. Bake 55 minutes or until the center sets. Turn off oven and remove cake. In a medium bowl mix together sour cream, 1/4 cup sugar and vanilla. Spread this over the top of the cheesecake and return to the warm oven for 30 minutes. Remove then let cool to room temperature before removing springform.

Meanwhile, in a small bowl toss together blueberries and sliced strawberries with remaining sugar.

To serve: slice cheesecake into wedges and garnish with fruit.

Irish Fluff, great for St. Patrick's Day Celebrations.

Also known as Watergate Salad

1 pkg instant pistachio pudding mix
1 pkg small marshmallows
1 can crushed pineapple(do not drain)
1 small tub whipped topping

In large mixing bowl combine dry pudding mix and pineapple with juice. Mix well,add marshmallows and whipped topping. Mix, then refrigerate for one hour. Serve. 

The History of Aprons

Note, medium is size 14-16!

Do you remember making aprons in Home Economics? I don't think the students really knew the purpose an apron served. So many things have changed over the years. The saddest thing for me is that we are no longer teaching the art of sewing in our "home ec" program. Someone at the state level decided that sewing was not a skill that students needed. I am so tired of trying to defend the importance of this part of our department and have conceded. But I do want to share the following verse that has been around for years and you may recognize it.

The principal use of Grandma's apron was to protect the dress underneath because she only had a few. It was also because it was easier to wash aprons than dresses and aprons used less material. But along with that, it served as a potholder for removing hot pans from the oven. 

It was wonderful for drying children's tears, and on occasion was even used for cleaning out dirty ears.  

From the chicken coop, the apron was used for carrying eggs, fussy chicks, and sometimes half-hatched eggs to be finished in the warming oven.

When company came, those aprons were ideal hiding places for shy kids.. 

And when the weather was cold Grandma wrapped it around her arms. Those big old aprons wiped many a perspiring brow, bent over the hot wood stove.

Chips and kindling wood were brought into the kitchen in that apron.

From the garden, it carried all sorts of vegetables.  After the peas had been shelled, it carried out the hulls. In the fall, the apron was used to bring in apples that had fallen from the trees. 

When unexpected company drove up the road, it was surprising how much furniture that old apron could dust in a matter of seconds. 

When dinner was ready, Grandma walked out onto the porch, waved her apron, and the men folk knew it was time to come in from the fields to dinner. 

It will be a long time before someone invents something that will replace that 'old-time apron' that served so many purposes. 

Hot Cocoa Mix

1 cup powdered non-dairy creamer

2 cups powdered sugar

½ cup cocoa powder

3 + ½ cups non-fat powdered dry milk

Mix all ingredients in large bowl. Blend with whisk or use a flour sifter until finely blended. Store in an airtight container.

Use 1/3 cup in a mug, pour in hot water, and stir. Add mini marshmallows or a dollop of whipped cream.

Sharon's Pimento Cheese Spread

I just love having my mom living in Ellet now. She is such a good cook and I've been able to get some of her recipes written along with much needed guidance. A couple months ago she made Pimento Cheese Spread and I fell in love with it. I would take a sandwich to school for lunch and zap it in the microwave for 10 or 20 seconds just to take the chill off it. Yum! She made it again last week and this time she wrote down the ingredients. Well...I tried to make it tonight and this is where I think I went wrong. First, I used finely shredded sharp cheddar instead of regular shredded. Second, I used Miracle Whip instead of mayonnaise. Third, Mom said to drain the pimentos and I don't think I did that very well. Let's just say I think I need to follow this exactly next time to get a batch like Mom's.  

8 oz. cream cheese, room temperature

2 cups shredded sharp cheddar

1/3 cup mayonnaise

Pinch of garlic powder

4 oz. jar of pimentos

In mixing bowl beat cream cheese, mayo and garlic powder until softened. Add cheddar cheese, mix until well blended.  Add well drained Pimentos, stir gently until blended.

Sticky Popcorn

  A Landon favorite

½ stick butter

¼ cup Karo syrup

¼ cup brown sugar
1 tsp vanilla

1 large pan of popped corn, 3 quarts
(Tiny White brand)

1 cup peanuts or almonds

Heat together butter, karo and brown sugar in small sauce pan. Bring to rolling boil, boil for 1 minute. Remove from heat, add vanilla, stir. Drizzle over popcorn & peanuts while stirring gently.

Apple and Pear Crisp

When I tasted this crisp I almost cried. It had a beautiful blend of pear and apple and the lemon gave it this freshness I had never experienced in food before. I took a dish to Dad before it cooled off.  

Submitted by Christie

4 pears, peel, core and cut into chunks

6 apples, peel, core and cut into chunks

1 orange (1 tsp zest and 2 Tbsp juice

1 lemon (1 tsp zest and 2 Tbsp juice

½ cup sugar

¼ cup flour

1 tsp cinnamon

½ tsp ground nutmeg

Topping:

1 ½ cup flour

¾ cup sugar

¾ cup light brown sugar, packed

½ tsp salt

1 cup old fashioned oatmeal

2 sticks cold butter, diced

Place cut fruit in large bowl, add zest and juice, sugar, flour, cinnamon, and nutmeg. Pour into 9x13 baking dish.

Topping: Combine all ingredients in bowl, using electric mixer until mixture becomes large crumbs. Sprinkle evenly and completely over fruit.

Bake at 350 for 50 – 60 minutes, until top is brown and fruit is bubbly. Serve warm.