Recipes for the holidays

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Eggnog Cheesecake Recipe

Crust:

1 cup finely ground cashews
1 cup crushed graham crackers (14 squares)
1/2 cup sugar
1/2 cup butter, melted

Filling:

4 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 tablespoon rum (optional)
1 teaspoon vanilla
1/4 teaspoon ground nutmeg
3 eggs
1-1/2 cups dairy eggnog
Cashews for garnish (optional)

In medium bowl, stir together ground cashews, cracker crumbs and
sugar. Drizzle with butter, toss until mixed and press onto bottom
and 1-1/2 inches up sides of 10-inch springform pan. Set aside.

In large mixing bowl, beat cream cheese with electric mixer on medium-
high speed 3 to 4 minutes or until light and fluffy. Gradually beat
in sugar, beating 2 to 3 minutes or until mixture is smooth, scraping
sides of bowl. Reduce speed to medium, beat in rum (if using),
vanilla and nutmeg. Add eggs, all at once; beat on low speed until
just combined. Stir in eggnog.

Pour filling into crust-lined pan and place in shallow roasting pan.
Bake at 350° F. 45 to 50 minutes or until center appears nearly set
when pan is lightly shaken. Cool 15 minutes on wire rack. Loosen
crust from sides of pan and cool 30 minutes. Remove sides of pan and
cool completely. Cover with plastic wrap and refrigerate up to 2
days. Garnish with cashews, if desired.

Serves 16.

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Sugar Free Recipe Section
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Sugar-Free Lemon Cream Pie

Crust:

1/2 C ground nuts (macadamias or walnuts)
2 packets Splenda
1/4 C bake mix
3 T melted butter
Filling:

1/2 Pint (8 fl oz) heavy cream
1 package sugar-free Lemon Jell-o
3/4 C water
1 packet Splenda

How to Prepare:

Crust:
Chop nuts in a food processor, or by hand. Try to get as fine a
grind as possible without turning them to butter. Combine nuts, bake
mix, and Splenda in a bowl. Add in melted butter and blend until you
have a crumbly mixture that will hold its shape if pressed together
(you may not need the entire 3 T of butter).

Grease a pie dish (7-8″ works best), and pour in crust mixture.
Press firmly into the bottom and sides of the pan, coming up the side
about 2″. Bake this in a 300 F Degree preheated oven for about 10-14
minutes, until it just barely begins to darken (careful – don’t
overbake). Remove from oven and cool.

Filling:

Heat 3/4 C water in a small saucepan. When boiling, add the
package of Jell-o. Stir to dissolve completely, then take off heat.
Chill until the Jell-o liquid is cold, but not starting to set (about
20 mins in the refrigerator).

Pour 3/4 C of heavy cream into a chilled bowl (the other 1/4 C
will be whipped for a topping, but this is to be done just before
serving). Beat until very stiff peaks form. Add the chilled Jell-o
liquid to the whipped cream. Beat for a few seconds, just enough to
fully mix. Pour the filling into the cooled pie crust and spread to
form an even top. Place in the refrigerator and chill for at least 3
hours.

Just before serving, beat the remaining 1/4 C of heavy cream,
adding Splenda to taste. Cut the pie into pieces and serve with a
dollop of whipped cream.

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~~~ Homemade candy Recipe ~~~
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Cedar Crest Peppermint Stick Ice Cream Cake Recipe

1 box (16 oz.) white angel food cake mix
1 1/2 gallon peppermint stick ice cream, softened 10 to 15 minutes
1 can (12 oz.) evaporated milk
2 C. sugar
3 squares (1 oz. each) unsweetened baking chocolate, chopped
1 t. vanilla extract
Red and green peppermint candy, broken into pieces

Move oven rack to lowest position in oven. Preheat oven to 350° F.

Wash and dry 10 x 4-inch angel food (tube) pan. Follow directions for
making angel food cake according to package directions. Cool cake
completely before removing from pan. Run knife around edges of pan
and remove cake from pan. Place cake on large plate upside down.
Remove any large crumbs from sides and top of cake.

Using sharp knife, remove 1-inch layer from top of cake. Scoop out
center from cake, leaving walls and bottom about 1 inch thick. Spoon
ice cream into cake. Replace top. Put covered cake in freezer until
ice cream is frozen again (2 hours or overnight).

Prepare hot fudge sauce by mixing together evaporated milk, sugar,
chocolate and vanilla in heavy saucepan. Bring to simmer over low
heat and cook 5 minutes. Remove from stove and let cool slightly.
Drizzle warm sauce over individual servings of cake and top with
broken pieces of peppermint stick candies.

Makes 12 to 16 servings.

Note: For a shortcut, substitute prepared hot fudge sauce in a jar
for homemade sauce.

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