Thursday, November 10, 2011

November Newsletter

The November newsletter has been posted to our newsletter page.  Here are the links to the websites that were mentioned on the front page of this month's newsletter:

From experience in making this cheesecake I can tell you that it is vital to use very soft cream cheese and room temperature eggs.  If you use cold cream cheese it will not mix with the other ingredients very well and you will end up with chunks of unmixed cream cheese in your cheesecake.  Also, if the cheesecake batter is too cold when it goes in the oven it will not finish baking in the time allowed in the recipe and no one likes a raw cheesecake!  Another variation on this cheesecake is to use ginger snap cookie crumbs in the crust instead of graham crackers.  We like to serve this cheesecake with whipped cream!


If you children are allergic to peanut butter and you can't use Nutter Butters you can find more turkey cupcake ideas here.  I bought a whole extra bag of candy corn after Halloween just so I could make these!

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