Who doesn't love a good pie?
America is all about the saga of a good pie. Remember the movie - "American Pie?"
I truthfully haven't met a person who doesn't love a good pie - whether it's Apple, Lemon Meringue, Blueberry, Strawberry Rhubarb or even Gooseberry.
The smell of it baking invades the house and takes over. The onlookers smell it as it cools; their mouth is watering . . . Should we top it with ice cream, whip cream or nothing at all . . . so avant-garde - so point blank.
I think it reminds us of our past and our grandmother's house - the smells permeate and bring up memories of sitting in her kitchen? Right?
What is your preference? Curious to know . . .
Recipe for BEST CheeseCAKE Ever!
BEST Cheesecake!
Ingredients
· 15 graham crackers (ground fine)
· 2 T. butter, melted
· 4 – 8oz. blocks of cream cheese (softened)
· 1 ½ cup of sugar (or sugar substitute such as Monk’s sugar for a sugar-free cheesecake)
· ¾ cup of Milk (whole or lowfat is best)
· 4 large eggs
· 1 cup of Sour Cream
· 1 T. Vanilla Extract
· ¼ cup of Flour
Directions
Grease bottom and sides of a spring form pan. In a medium bowl mix graham crackers bits with melted butter and press into the bottom of the spring form pan.
In a large bowl, mix cream cheese with sugar until smooth. Blend in milk. Mix in eggs, one at a time, mix just enough to incorporate. Mix in sour cream, vanilla extract and flour until smooth.
Pre-heat oven to 325 degrees.
Bake in pre-heated oven for 1 hour at 325 degrees Fahrenheit. After one hour of baking, turn oven off and let the cake cool, while the door is kept closed for 5 – 6 hours (or over night). This prevents cracking. Afterwards chill in refrigerator until time to serve. Aluminum foil can be used to keep moisture in.
Comments