Page 5
Sour Cream Cheese Cake
Preheat oven 325°
15 graham cracker squares
½ cup sugar
½ teaspoon cinnamon
Blend graham crackers in blender until fine, add sugar, cinnamon, and melted butter. Stir until moistened,and press into a buttered 8 or 9 inch pie plate. Chill until ready to use; or bake in a preheated oven 400° for 6 minutes. Cool before filling.
2 eggs
½ cup sugar
2 teaspoons vanilla
1½ cups sour cream
2 8oz packages cream cheese, softened
2 tablespoons butter, melted
Place first four ingredients into blender. Blend 15 seconds on Liquefy. With blender still running, remove lid and gradually add cheese. Add butter. Pour into prepared cake pan and bake in preheated oven 325° for 35 minutes, or until set in center. Filling will be very soft, but will firm up as the cake cools. Optional: Top with cherry pie filling.
Contributed by PopPop Bundrick
Apple-Cider Pie
Preheat oven 450°
1 package prepared pie
crust
2 cup apple cider
1/3 cup sugar
3 tablespoons cornstarch
2 tablespoons fresh lemon juice
2 teaspoons vanilla extract
1¼ teaspoons pumpkin pie spice
3 lbs Braeburn cooking apples, peeled and ¼ inch slices
Bring cider to a boil in a large, heavy saucepan over high heat. Cook until reduced to 1/2 cup (about 20 minutes). Cool completely.
Combine cooled cider, 1/3 cup sugar, cornstarch, lemon juice, vanilla, and pie spice in a large bowl. Stir in apple slices. Spray 9-inch pie dish, fit prepared pie crust, allowing to extend over edge of plate. Fill with apple mixture. Lightly brush edges of dough with water, place remaining crust on top. Press edges of dough together, fold under, and flute.
1 large egg, lightly beaten
1 tablespoon water
1 tablespoon sugar
Cut slits into top of
pastry using sharp knife. Combine egg and water, bursh top and edges of pie
with egg mixture. Sprinkle with sugar. Place pie on a baking sheet and bake
at 450° for 15 minutes; reduce heat to 350° (do not remove pie from oven)
and bake an additional 45 minutes or until golden brown.
Contributed by PopPop
Bundrick
