1. Crust:
  2. Combine thoroughly. bake on bottom of springform pan at 350F to 450F for 12 minutes.  (I start the oven warming and put the pan in as it reaches around 350F on its way to the 450F required for the cheesecake)
  3. Cheesecake:
  4. Warm (or microwave) cream cheese to 90F. Beat the cream cheese at medium to high speed for three minutes in mixer. Blend in sugar and flour. Blend in eggs one at a time, then blend in vanilla. Add sour cream and cream of coconut and beat in mixer until a uniform fluff -- about two to three minutes.
  5. Bake at 450F for ten minutes and then 250F for one hour.  Garnish with coconut if desired (the held out coconut above).
  6. Let cool and cure for eight hours. Then chill.

Salad Dressing

Place all ingredients except walnut oil in a blender. Blend well. With motor running, slowly pour in the walnut oil. Blend until creamy.. About 1 minute. Pour over salad mixture, toss to coat. Serve immediately.

Pear and Blue Cheese Salad

Place the salad greens in a large bowl. Add the red onion. Then add the pear, pecans, and blue cheese. Toss to mix evenly. Add the dressing and toss the salad immediately before serving. Serves 12. Candied Pecans When using pecans for a salad, consider coarsely chopping the pecans before candying. 2 TBS butter 2 TBS brown sugar 2 TBS maple syrup 2 cups pecans. Heat oven to 350. Line cookie sheet with parchment paper. In skillet, melt butter. Then add brown sugar and syrup. Cook until bubbly. Stir constantly. Add pecans. Cook 2-3 minutes until coated. Spread mixture onto cookie sheet. Bake 6-8 minutes, or until golden brown. Cool completely. Store in tightly covered container for up to 2 weeks. Or freeze for longer storage.

Green Fudge Win Basic Special Julie Chewy Recipe Index Ethesis Blackberry Cobbler

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