Turtle Cheesecake - Vickie Glenzer
Ingredients:
CRUST
1 ½ C graham cracker crumbs (10 crackers) or chocolate or Oreo crumbs
1T sugar
6T unsalted butter
FILLING
2 ½ lbs. cream cheese, at room temperature
1 ½ C sugar
5 whole extra large eggs, at room temperature
2 extra large egg yolks, at room temperature
¼ C sour cream
1 ½ t pure vanilla extract
TOPPING
Caramel topping
Melted chocolate squares
Whole pecans
Combine graham crackers, sugar and melted butter until moistened. Pour into a 9-inch spring form pan. With your hands press the crumbs into the bottom of the pan and about 1 inch up the side. Bake for 8 minutes at 350. Cool to room temperature.
Raise oven temperature to 450. Cream the cream cheese and sugar in a bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and yolks, two at a time, mixing well. Scrape down the bowl and beater as necessary. With the mixer on low add the sour cream and vanilla. Mix thoroughly and pour into the cooled crust. Bake for 15 minutes. Turn the oven temperature down to 225 and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours until completely cooled. Wrap and refrigerate overnight.
Remove the cake from the spring form pan by running a hot knife around the outside of the cake. Leave the cake on the bottom of the spring form pan for serving.
For topping place whole pecans around edge, spoon caramel in the middle to edges, melt chocolate square and spread as you like. Refrigerate until ready to serve.
Note: measure your spring form pan. The bottom of mine measures 9 inches, but it says 9 ½. I put the spring form pan on a sheet pan before putting in it in the oven to catch any spills.
Tennille O’Leary
608-393-6618 email – maddiecakes07@yahoo.com
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Rhubarb Kuchen - from the kitchen of Jan Primus
Mix together:
1 C Flour
1 1/2 tsp baking powder
1/4 c. brown sugar, packed
1/4 c. butter
Add to above and press into 8 x 12 pan
1 egg beaten
3 Tbsp milk
Cover with 2 1/2 - 3 c rhubarb
Sprinkle 1 pkg. dry strawberry jello over this
Make topping:
1 c. sugar
1/2 c. flour
1/4 c. butter
Sprinkle on top and bake 40-45 minutes in 350 degree oven
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Ann Peterson’s Cheesey Potatoes
Stir together:
2# shredded frozen hash browns
2C shredded cheddar cheese
Combine:
4 oz. melted butter
1 small onion chopped
8 oz. sour cream
2 cans cream soup (chicken, mushroom or celery)
1/2t garlic powder
1/2t salt
Blend all together and place in 9 x 13 pan. Top with 1 1/2C crushed corn flakes and 1/3C melted butter drizzled over.
Bake covered at 350 for 30 minutes, uncover and bake another 15-20 minutes longer or until slightly brown and crispy on top. Can be made ahead, frozen and baked.
