Friday, June 26, 2009

Peach Cheesecake

I will give the cheesecake recipe I use (from Libby Bryan in Idaho), but you can use whatever cheesecake recipe you favor.
The topping is what this post is really about!
Love cheesecake? Like to try new things? Stray from the tried and true, and traditional? Years ago my Mom tried this when we had fresh peaches on hand and it became an immediate favorite with me!
1 & 1/4 cup graham cracker crumbs (1 pack,crushed)
2 Tablespoons sugar
6 Tablespoons butter, melted
Combine and press into a 10" spring form pan.
Bake 7 minutes @ 375 degrees.
While it is baking, mix 'til smooth:
2 - 8 oz. packages cream cheese (room temp.)
3 eggs
1/2 cup sugar
1 teaspoon vanilla
Pour over crust and bake 18 minutes. When it is cool, you are ready for the fruit topping of your choice.
Or... if you are not into fruit on your cheesecake, try this.
Cool 15 minutes.
1 pint sour cream
1/4 cup sugar
1 teaspoon vanilla
Spread on top of cheesecake and sprinkle with nutmeg. Bake 5 more minutes.
Refrigerate 2 hours before serving.
Cook together 'til thick:
1 cup sugar
1 cup water
2 & 1/2 Tablespoons cornstarch
While it's hot, add 3 Tablespoons jello.
Cool and add fruit.
When you use peaches, use orange jello. The peach flavored jello tastes too fake. Add as much fruit as you like.
This recipe for thickening works well for fresh fruit pies too. Like strawberry... just use strawberry jello.
I like cheesecake good and cold, so I refrigerate it for a while after I put the topping on.

Serve and enjoy!
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Sunday, June 14, 2009

Bolivian Potato Salad

Here's a real different one for you! Our brother-in-law Omar from Bolivia, South America hooked us on this one. It's a favorite amongst the family. My sister-in-law Tia just got her LPN license and we did a celebratory dinner last weekend. Since she loves this salad like I do, I made it and took the pictures so I could post it when I got time...
Peel and cube 6 cups of potatoes - I used red ones. Cook till just done, not mushy, with minced garlic in the water. Cool. (I like to get everything ready the night before so the ingredients are cold and ready to put together.)

Peel and dice approx. 2 cups carrots, cook 'til tender crisp. Cool. (you can use frozen)

Add 2 cups frozen peas.
Also 2 cans diced red beets, drained.
For dressing, all the original recipe calls for is mayonnaise and of course salt and pepper. Toss all ingredients, chill, and serve. The longer it sets, the pinker it gets!

I happen to like to add some basil pesto into it to jazz it up a bit. It really is interesting with all the different textures.
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