Praline Crunch Cheesecake

from Cheesecake: 31 Fantastic Recipes by Lou Seibert Pappas

www.amazon.com/gp/product/0811803228/sr=8-13/qid=1152892117/ref=sr_1_13/104-7443556-4403963?ie=UTF8

 

1 pound cream cheese

1 cup firmly packed brown sugar (dark)

1 tablespoon cornstarch

1 teaspoon vanilla

4 eggs, separated

¾ cup sour cream

 

2 tablespoons butter

½ cup chopped pecans or sliced almonds, toasted

½ cup firmly packed brown sugar

1 ½ tablespoon heavy cream

 

 

Beat cheese until creamy, then beat in brown sugar, cornstarch, and vanilla.  Add the egg yolks and beat until smooth.  Mix in sour cream.  In another bowl, whip egg whites until soft upright peaks form and fold into the cheese mixture.  Pour into an ungreased 9-in spring form pan.  Bake at 325 for 40 minutes or until set.

 

Prepare topping about 5 minutes before cheesecake is done.  Melt butter, then add brown sugar and cream.  Bring quickly to a boil and cook for one minute.  Stir in toasted nuts.  Once the cheesecake is done, drizzle topping over cheesecake.  Turn off oven, and leave cheesecake in oven with the door open for an hour.  Chill completely.

 

Serves 12 to 14.

Strawberry Shortcake

Homemade BBQ Sauce

4 garlic cloves, minced garlic (can use more)

1⁄4 cup vegetable oil

5 teaspoons chili powder

1⁄2 teaspoon paprika

1⁄2 teaspoon salt

1 pinch cayenne pepper (or adjust to taste)

2 cups ketchup

1 cup brown sugar, packed

1⁄4 cup cider vinegar or 1⁄4 cup red wine vinegar

1⁄3 cup prepared french's yellow mustard

1⁄4 cup Worcestershire sauce

3 teaspoons liquid smoke 

1. Add spices and allow to simmer for a moment; then add remaining ingredients; bring to a boil stirring to combine.  Reduce heat to low and simmer for 1 hour or so.  

Pizza Dough recipe

3/4 cup water 
1 teaspoon yeast 
2cup flour 
3/4 teaspoon salt 
2 teaspoons oil