September 2014 - Page 2 of 8 - Garden Seeds and Honey Bees

Country Berry Cheesecake

Graham Cracker Crust:

* 2 cups Graham Crackers, finely crushed
*1 tablespoon Sugar
*1/2 teaspoon Cinnamon
*1/2 cup unsalted Butter, melted

Preheat oven to 325* F.

Combine the above ingredients in a mixing bowl and mix with a fork until moistened.

Use a Pam sprayed spring form pan and press the graham cracker mixture into the bottom and sides of the pan and refrigerate while you make the filling.

Cheesecake Filling:

*2 8 ounce packages Cream Cheese
*3 Eggs
*1 cup Sugar
*1 pint Sour Cream, low fat
*1 teaspoon Vanilla
*1 tablespoon Lemon Extract Flavoring
*1 tablespoon Lemon Zest

Cream or beat the cream cheese until smooth.

Add one egg at a time beating in the sugar, sour cream, vanilla, lemon extract and lemon zest for about 1 minute until combined. Pour filling into the above graham cracker pie crust and smooth the top.

Bake the cheesecake on a 1/2 baking sheet at 325*F. for 25-30 minutes. Be careful not to over bake. Cheesecake will continue to bake 1-2 minutes after removing from the oven.

When Cheesecake has cooled, cover and refrigerate for 4 hours. Serve. Cut into slices as desired.

Raspberry Sauce or buy a pre-made Raspberry Sauce

*1 tablespoon Sugar
*1 1/2 teaspoon cornstarch
*1/3 cup cold water
*1 1/2 cups Raspberries, fresh or frozen, smashed and strained from seeds

Combine the above ingredients in a sauce pan, cook on medium heat until thickened and strain through a fine mesh strainer or Cheese cloth and etc… to remove seeds. Place strained, cooled sauce on cheesecake.

Top with fresh raspberries and blackberries as desired. Enjoy!

See for Cheesecake recipe links

Enjoy!

Jessica and Lindy

Apples, apples and even more apples, we have two apple trees and we are trying to remember all the apple recipes we can to use up apples. We are going to be making Caramel Apples and many more recipes with apples be sure to check back!

Fresh Apple Muffins

*4 cups Macintosh Apples peeled and diced or baking apple of your choice
*1 cup of Sugar
*2 large Eggs or 3 medium
*1/2 cup of Vegetable Oil or Olive Oil
*2 teaspoons Vanilla
*2 cups All-Purpose Flour
*2 teaspoons Baking Soda
*2 teaspoons Cinnamon
*1 teaspoon Salt
*1 cup Raisins (Optional)
*1 cup chopped nuts, pecans etc… (Optional)

Note: These need to be made the night before baking.

Mix in a bowl all the above ingredients together, scoop mixture into put in a gallon Ziploc bag and remove as much air as possible. Lay the bag flat in the fridge overnight. The mixture might be on the dry side but the moisture pulls out of the apples overnight. If it seems to dry in the morning add another egg.

In the morning using greased or Pam sprayed muffin tins. (You could use cupcake cups but they look more like a muffin if the batter is put directly in the muffin tin.)

Fill each muffin cup with 3/4 full of batter. Bake muffins at 350* F. for 20-25 minutes. (If using small muffin tins bake about 10- 12 minutes.) Watch to make sure they do not over bake.

Recipe adapted from Bridgerland Culinary Arts School.