|Carolyn Mendoza gives Jane Kauzlaric from RH Johnson Library in Sun City her complimentary copy|
Thursday, November 14, 2013
Nothing like giving away free books. The lucky librarians attending the Arizona Library Convention at Radisson Ft McDowell are thrilled with their new Historymaker books. Thanks to our generous sponsors for supporting this Program to Donate Az R & R to schools and libraries.
Something sweet, low in calories, and you make it a day ahead! My kind of recipe. We also like the traditional cheesecake on page 170 in Tastes & Treasures cookbook.
Polka Dot Cheesecake
Directions for Crust:
Preheat oven to 300 F. Line 8" X 8" pan with baking paper.
In medium sized bowl mix together 1 cup of graham crumbs with 1/4 cup of melted butter, 2 tbsp of sugar and 1/4 cup of cocoa. Pour mixture into pan.
Directions for Filling:
Beat 16 oz softened cream cheese and add 1/2 cup of sugar and 2 eggs to it. Stir it on low speed and add 1 tbsp of vanilla and 2/3 cups of sour cream. Pour one half of this mixture into pan.
Melt 2 oz of dark chocolate and stir into the other one half of the cream cheese mixture. Put chocolate/cream cheese mixture into pastry bag and place some dots all over your cheesecake.
Bake for an hour at 300 F. Turn off oven but leave the cake inside for an additional one hour. Refrigerator for 24 hours before serving.
Ingredients for Crust:
1 cup Graham crumbs
¼ cup cocoa
2 tbsp sugar
¼ cup melted butter
Instructions for Filling:
16 oz softened cream cheese
½ cup sugar
2 oz dark chocolate, melted
1 tsp vanilla
2/3 cup sour cream