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Monday, August 22, 2011

Love One Another



Love one another

And you will be happy

It's as simple

And as difficult as that


Katie Bug





There is a garden in every childhood, an enchanted place where colors are brighter, the air softer, and the morning more fragrant than ever again.

Sunday, August 21, 2011

Unique

Decide who you are and revel in it.............

Friday, August 19, 2011

Country Drives



Photography Is Truth

I wanted to share some recent pictures I took. I have vowed to not leave the house without my camera. You never know what you will find.

I love old doors...



The colors in my new umbrella make me happy


Not the best shot, it's very grainy, but I love this street at night




Rural Georgia

My absolute favorite animal to shoot are cows, could only find horses this day though.

Tuesday, August 16, 2011

Cheesecake? Yes, please!


Crust:

1/4 cup finely chopped pecans
1/4 cup finely chopped walnuts
1/4 cup finely chopped almonds
3/4 cup finely chopped vanilla wafers
2 tablespoons melted butter

Filling:

1 1/2 lbs cream cheese
1 1/3 cups sugar
5 large eggs
16 ounces sour cream
1/4 cup flour
2 teaspoons vanilla extract
2 teaspoons lemon juice

Directions:

Crust Directions:

1. Mix all nuts and vanilla wafer crumbs with melted butter and press into a 9 inch buttered springform pan, trying to line the sides as much as possible about 1 1/2" up the sides of the pan, set aside.

Cheesecake Directions:

1. All the filling ingredients should be at room temperature.

2. Beat the cream cheese until light and fluffy with an electric mixer set on low (keep the setting at low during the entire mixing process).

3. Add the sugar a little at a time and continue beating until creamy.

4. Add one egg at a time and beat after each egg.

5. Add flour, vanilla and lemon juice, mix well.

6. Add the sour cream and beat well.

7. Pour cream cheese mixture into the springform pan.

8. Place on the top rack in the middle of a 325 degree F preheated oven for one hour and 15 minutes.

9. When time is up turn oven off, prop open oven door and leave in oven for one hour.

10. Remove from oven and let cool then refrigerate for 24 hours.

11. Remember this important tip : A cheesecake should season. The wait is worth it. The flavor ripens and becomes enriched.