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This recipe is for a medium density cheesecake. If you like the dense, very heavy kind, we will have a recipe in a few weeks.
2-1/2 lbs cream cheese
1-3/4 cup sugar
3 tbl flour
1/4 tsp salt
1/4 tsp vanilla
1/2 pint heavy cream
Beat cream cheese by hand till fluffy. Add sugar, flour, salt, vanilla, beat until smooth. Add eggs, one at a time, stir in cream. Grease pan, sprinkle brown sugar on bottom to coat. Pour in batter. Bake at 500 for 12 minutes. Reduce to 200° and bake for 1 hour. Leave in overnight to cool (needs about 8 hours)
1 cup mango
1 small container vanilla yogurt
1 and ½ small handfuls of ice
1 splash milk (to make it healthier use skim milk)
Add all these thing into the blender and ice first and blend it up! Enjoy on a hot summer day by the pool!
You go to Florida, what’s the one thing you have to bring home? Coconut Patties! And here’s the recipe.
1 1/4 Cup Confectioner’s Sugar
1/2 Cup (1 stick) Unsalted Butter
1 egg white
1/8 tsp salt
1 1/4 Cup Coconut, packed
1 1/2 tsp vanilla
8 ounces semi-sweet chocolate
Make the coconut filling: In a medium heatproof bowl set over a pan of simmering water, whisk together the confectioner’s sugar, butter, egg white and salt until very liquid and warm to the touch, about 10 minutes. Remove from heat and, with a spoon, stir in the coconut and vanilla until well combined. Cover with plastic wrap and refrigerate for 1 hour. Form the coconut mixure into 16 (or fewer, for larger patties) parts. Flatten a bit, and put in the freezer on wax paper for 30-45 min.
Melt the chocolate in a mixing bowl over a pan of hot water, remove from heat, and dip the coconut balls into the chocolate. Put into fridge until it hardens. Have some pretzles available to dip into any extra chocolate. Tastes like Florida.