There are so many recipes for cheesecake but what is just one more? You can never have enough, I always say.
- 1/2 cups gingersnap crushed wafers
- 3 tbsp. melted butter
- 2 pkgs Philadelphia Light Cream Cheese
- 2 pkgs. regular Philadelphia Cream Cheese
- 1 cup sugar, divided
- 1 tbsp. pure vanilla
- 3 eggs
- 1 tsp. blueberry flavouring
- 3/4 cup fresh blueberries
- 8 oz. whipped topping
Heat oven to 325 degrees. On bottom layer place a pan with water in it.
Mix together the gingersnap crumbs and melted butter and press into the bottom of a 9 inch springform pan.
In your electric mixer, beat 3 pkgs. of cream cheese (LESS CALORIES THIS WAY AND STILL THE RICH TASTE) with 3/4 cup sugar and 1 tbsp. vanilla. Add the eggs, one at a time, and mix until smooth. Fold in 3/4 cup fresh and washed blueberries. Pour into pan.
Bake for 50-60 minutes until center is almost set. Run a knife around the edge of the pan to loosen and let cool completely.
Beat the remaining pkg of cream cheese, sugar, blueberry flavouring and blueberry juice until well blended. Spread over the top of the cheesecake. Refrigerate at least 5 hours. When serving, plate and add a few fresh blueberries.
Apple Creme Caramel Baked French Toast
Wow! The title alone sounds daunting. NOT…..Really a lovely breakfast or brunch item.
- 2 cups dark brown sugar
- 1 cup butter (not margarine)
- 4 tbsp. clear corn syrup
- 2 tsp. pure vanilla
- 7-8 large granny smith apples, peeled, cored and sliced
- 1 loaf french bread, cut into 1″ thick slices, ends removed
- 6 eggs
- 1 cup milk
- 1/2 cup whipping cream
- 1/2 tsp. each cinnamon and freshly grated nutmeg
- whipped cream
In a saucepan combine the brown sugar, butter, corn syrup and vanilla. Melt until smooth and caramelized.
Spread half of the caramel in a 13 x 9 inch baking pan (sprayed with Pam) and keep the rest for the topping.
Now overlap the apples slices on top and lay the slices of the bread over the top of this.
In a large bowl, mix the eggs, milk, cream, cinnamon/nutmeg and remaining tsp. of vanilla. Pour over the mixture making sure to cover the bread. Cover with plastic wrap and refrigerate overnight.
Remove from the fridge 30 minutes before baking in a preheated 350 degree oven for 40-45 minutes until golden brown. Cut into 6-8 slices and invert to serve. *Drizzle caramel sauce over each slice and add a dollop of whipped cream. Did I mention just how yummy this is???
You may have to reheat this to a drizzle consistency.
My Perfectly Good Husband’s Ham Glaze
You gotta know my “PERFECTLY GOOD HUSBAND” is a great cook. This is his glaze for ham and everyone who has tasted this has wanted the recipe. Here goes:
- 1 cup apple jelly
- 1 tsp. ground cloves
- 1/2 tsp. ground ginger
- 1 tbsp. honey
- 2 tbsp. cornstarch mixed with 1/4 cup cold water
Put the ingredients, except the cornstarch and water, in a small saucepan and, stirring to combine, bring to a simmer and make sure it is smooth. Bake the ham according to instructions and remove from the oven. Score the fat on the ham. (yes, this is unusual)..Now pour the glaze over the ham and bake for 20-30 minutes longer at 325 degrees.
Thicken the sauce with the cornstarch and drizzle over the sliced ham and keep the remaining sauce in a gravy boat. EVERYONE will want more.