Sunday, September 9, 2012

Philadephia Cheesecake




Philadelphia Cheesecake

Ingredients

Crust

1 cups all-purpose flour
¼ cup sugar
Pinch of salt
½ cup butter

Or

1 prepared graham cracker crumb crust (6 ounce or 9 inch)

Filling

1 package (8 ounces) Philadelphia Cream Cheese, softened
⅓ cup sugar
1 tub (8 ounces) Cool Whip Whipped Topping, thawed


Method
1.                  Preheat oven to 350°.  Grease a 9” pie pan or dish.
2.                  In a bowl combine the flour, sugar, and salt.  Using a pastry blender, cut in butter until mixture resembles coarse crumbs.  Press mixture into the bottom and sides of prepared pan.
3.                  Bake 18 to 20 minutes or until crust is golden.
4.                  Cool completely.
5.                  Mix cream cheese and sugar with electric mixer on medium speed until well blended.  Gently stir in whipped topping.
6.                  Spoon into crust.  Refrigerate 3 hours or overnight.  Top with fresh fruit or cherry pie filling, if desired.  Store leftover cheesecake in refrigerator.


Philadelphia Cheesecake was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

A portion of the recipe derived from and was taken from Kraft Best-Ever Holiday Recipe Collection  “© Kraft Foods, Inc. and Meredith Corporation, 1999”; the chapter on Visions of Decadent Desserts; page 94.




Shopping Online




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Shop online at Amazon.com your one stop shop with many departments, along with access to hundreds of the world's online stores such as Macys, JCPenney, Target etc.  

Sales and discounts available daily on many products.  Rewards are available to shoppers as well.




Thank You!



Shirley-Ann Pearman

Recipe Marketing

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Saturday, August 18, 2012

Everyday Waffles




Everyday Waffles

Ingredients
1¾ cups sifted all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
2 beaten eggs yolks
1¾ cups milk
½ cup salad oil or melted shortening
2 stiffly beaten egg whites

Method
1.                  Sift together dry ingredients.
2.                  Combine yolks, milk, and oil; stir into dry ingredients.
3.                  Fold in whites, leaving a few fluffs.
4.                  Bake
5.                  Makes three 10-inch waffles.

Everyday Waffles was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from Better Homes and Garden New Cook Book “Third Printing 1970”; the chapter on “Breads” - “Pancakes And Waffles”; page 59.



 Shopping Online





-----------------------------------------------------------------------------------------------------

Shop online at Amazon.com your one stop shop with many departments, along with access to hundreds of the world's online stores such as Macys, JCPenney, Target etc.  

Sales and discounts available daily on many products.  Rewards are available to shoppers as well.




Thank You!



Shirley-Ann Pearman

Recipe Marketing

Marketing Sites


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