LOCAL RECIPES
Blueberry cheese pie - a winner among all of our family and friends. You can make individual mini muffin cheesecakes (see below). I use less sugar than the original recipe. The amount listed is from the original recipe. The amount I use is in ( ) after the ingredient. Original credit for this recipe goes to Peggy Dekel.
Ingredients:
For the crust
1 1/2 cup graham cracker crumbs
2 tablespoons sugar. (1 Tablespoon)
1/2 cup unsalted butter, melted
For the cheese custard
8 oz cream cheese, at room temperature
1/3 cup sugar (1/4 cup sugar)
1 teaspoon vanilla extract
2 eggs
For the berries:
2 cups bleuberries
1/3 cup water
1/3 cup sugar (1/4 cup sugar)
1 1/2 tablespoon cornstarch mixed with 2 tablespoons water.
Directions:
Preheat oven to 325 degrees. Pat the crumb mixture into a 9-inch pie pan and bake for 8 minutes. Cool completely before filling. Meanwhile, make the cheese custard: In a bowl combine the cheese, sugar, and vanilla and beat until thoroughly mixed and smooth. Add the gss and beat well. Pout into the baked shell and bake until just set, 25 - 30 minutes. Remove from the oven and let cool. While the custard is cooking, combine the berries, water, and sugar in a saucepan and bring to a boil. Reduce the heat and simmer, covered, for about 2 - 5 minutes, stirring once. Remove from the heat and add the cornstarch and water mixture. Bring back to a boil and cook for about 1 minute, stirring constantly. Remove from the heat and let cool until tepid. Spoon the berries over the custard. Chill for at least 1 hour before serving.
To make mini muffin size cheesecakes:
Makes 42 mini cheesecakes. Prepare a pan with mini paper cupcake holders. For each one put 1 teaspoon of the crumb mixture and bake for approximately 4 - 5 minutes. Add 1 teaspoon of the custard and bake for 10 minutes (just until set). Add 1 teaspoon of blueberry mixture. allow to cool completely before removing from the pan.
Ingredients:
For the crust
1 1/2 cup graham cracker crumbs
2 tablespoons sugar. (1 Tablespoon)
1/2 cup unsalted butter, melted
For the cheese custard
8 oz cream cheese, at room temperature
1/3 cup sugar (1/4 cup sugar)
1 teaspoon vanilla extract
2 eggs
For the berries:
2 cups bleuberries
1/3 cup water
1/3 cup sugar (1/4 cup sugar)
1 1/2 tablespoon cornstarch mixed with 2 tablespoons water.
Directions:
Preheat oven to 325 degrees. Pat the crumb mixture into a 9-inch pie pan and bake for 8 minutes. Cool completely before filling. Meanwhile, make the cheese custard: In a bowl combine the cheese, sugar, and vanilla and beat until thoroughly mixed and smooth. Add the gss and beat well. Pout into the baked shell and bake until just set, 25 - 30 minutes. Remove from the oven and let cool. While the custard is cooking, combine the berries, water, and sugar in a saucepan and bring to a boil. Reduce the heat and simmer, covered, for about 2 - 5 minutes, stirring once. Remove from the heat and add the cornstarch and water mixture. Bring back to a boil and cook for about 1 minute, stirring constantly. Remove from the heat and let cool until tepid. Spoon the berries over the custard. Chill for at least 1 hour before serving.
To make mini muffin size cheesecakes:
Makes 42 mini cheesecakes. Prepare a pan with mini paper cupcake holders. For each one put 1 teaspoon of the crumb mixture and bake for approximately 4 - 5 minutes. Add 1 teaspoon of the custard and bake for 10 minutes (just until set). Add 1 teaspoon of blueberry mixture. allow to cool completely before removing from the pan.
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VITAMIX
Our family loves using the Vitamix blender. It is the best way to enjoy healthy green smoothies. Here's a link to a few different priced ones on Amazon. Son, Ben would be the Vitamix master.
Spinach smoothie pre-blended.
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Spinach Smoothie
- 1 banana - 2 handfuls of leafy greens - 2-4 ice cubes - sweet potato - beet - flax seed and/or chia seed - 2 cups of orange juice - 2 carrots - (plus any other fruit or vegetables you want to add ) |
Recipes
