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from Susan Kraterfieldcheesecake

12 servings

2 cups pecans
2 1/2 tablespoons Splenda™
4 tablespoons butter, melted
32 ounces neufchatel cheese
6 egg
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)
13g Protein
7g Carbohydrate
1g Dietary Fiber
191mg Cholesterol
397mg Sodium
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from Judy Coffman

4 eggs
2 cups sugar
¼ tsp. salt
2 cups all-purpose flour
1 cup melted butter
2 tsp. almond flavoring

Topping:

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.

 

img001from Kathy Wickham

sponsored by Star Quilters & Blue Ridge Quilt Guild

National Quilting MonthMarch 10th, 2018
3 months to go.

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