You are currently browsing skraterfield’s articles.
from Susan Kraterfield
|2 cups pecans
2 1/2 tablespoons Splenda™
4 tablespoons butter, melted
|32 ounces neufchatel cheese
1 teaspoon vanilla
2 cups Splenda™
2 cups sour cream
Heat oven to 350. Spray 10″ springform pan with oil.
Grind nuts in food processor. Add 2.5 tbsp Splenda, butter, and 1.5 tsp blackstrap molasses (optional) and blend.
Pat into pan and bake crust for 15 minutes.
Mix cheese, eggs, 2c Splenda, vanilla and beat till smooth. Blend in sour cream.
Pour over nut crust and bake till edges firm; about 50 minutes. Put a pan of water in the oven to help keep the top from cracking
Per Serving: 471 Calories
|44g||Fat (82.7% calories from fat)|
from Judy Coffman
2 cups sugar
¼ tsp. salt
2 cups all-purpose flour
1 cup melted butter
2 tsp. almond flavoring
¼ cup sugar
1 cup slivered almonds
Preheat oven to 325°. Beat eggs, sugar and salt in bowl until light. Add mixture of flour and butter. Add flavoring. Pour into greased and floured 9×13 baking pan. Sprinkle with ¼ cup sugar and almonds. Bake for 30-35 minutes (or until top edges are light brown). Yield: 3 dozen.
from Kathy Wickham
Thanks to Sue Berry, here are the directions for the party favor from the Christmas Social.
This year we’re meeting on the 1st Monday of January. It shouldn’t interfere with the holiday because of the way the calendar is falling