Books: Didn’t read any more Simply Christian because I was having too much fun reading the rest of HP3. Already over 100 pages into HP4. The rest of the series will go much more quickly for me–I am finally hooked! I promise to do some more “spiritual” reading this week.
Kids: This week has been busy as usual, but we had the extra fun of celebrating Nevin’s 12th birthday. Here’s a pic from the birthday lunch at home:
I am really at a loss of other things to say, so I’ll leave you with the recipe for the Birthday Cheesecake:
Cheesecake Supreme from the Better Homes and Garden New Cookbook (c. 1989)
1 3/4 C crushed graham crackers
1/4 C finely chopped walnuts
1/2 t. ground cinnamon
1/2 C melted butter or margarine
3 8 oz packages cream cheese
1 C sugar
2 T flour
1 t vanilla
1 egg yoke
1/4 C milk
Mix graham cracker crumbs, nuts, butter, and cinnamon together for crust. Reserve 1/4 cup of mixture for the top of the cheesecake. Press remaining mixture into 8 or 9 inch springform pan.
In a mixer bowl, combine cream cheese, sugar, flour, vanilla, with electric mixer until fluffy. Add eggs and yolk all at one time and mix just until combined. Stir in milk. Pour into crust-lined springform pan. Sprinkle reserved crust mixture on top of the cheesecake mixture. Bake at 375 degrees for 45 – 50 minutes (8 in pan; 35 -40 for the 9 in pan). Your cheesecake is done when the center appears nearly set but jiggles slightly when shaken gently.
Cool for 15 minutes. Loosen crust from sides of pan with a kitchen knife. Cool for 30 more minutes, and then remove springform pan sides. Cool completely and chill for 4 hours before serving.
I used my food processor for mixing, and it worked beautifully. I also sped things up at the end of the process by not allowing as much cooling before putting the cheesecake in the refrigerator, and it worked out fine. I also only refrigerated the cake for 2 hours as we needed it for a birthday lunch! There were no complaints!! Here’s a pic of my finished product: