- 1 cup flour
- 1-1/4 cups graham cracker crumbs
- 1-1/2 tsp baking powder
- 1/4 cinnamon
In a mixer bowl, beat:
- 1 stick (4 oz) soft butter
- 1/2 cup brown sugar
- 1 egg white – save the yolk for the filling
- 1/2 tsp vanilla
Mix well together – if the mixer seems a bit dry, add a few drops of water until it forms a dough Continue reading
- 1 lb strawberries, cleaned and hulled
Chop up and put into food processor and process until all chunks are gone. Strain into a bowl to remove any little chunks and most seeds. Set aside.
- 1-1/2 cups graham cracker crumbs
- 1/4 tsp cinnamon
- 1/3 cup melted butter
Mix altogether well and press into the bottom of a 9″ springform pan. Wrap the springform pan with plastic wrap so that it covers the bottom and the sides – not covering the top – press it on well. Put the crust into the freezer while you make the filling. Continue reading
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- 1 cup graham cracker crumbs
- 3 tbsps sugar
- 3 tbsps melted butter
- Blend well – divide evenly in four 4-1/2″ springform pans (or 1 8″ pan)
Bake at 300 degrees for 7 minutes – remove and set aside
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1-1/2 sticks butter
2 cups flour
1/2 cup brown sugar
Combine all in a food processor and process until crumbly. Spread in a 13×9 baking dish. Pat down. Bake at 350 for 20 minutes.
16 oz soft cream cheese
2 large eggs
3/4 cup flour
1 tsp vanilla
3/4 cup blue berry preserves or pie filling
Spread the preserves over the baked crust.
In a mixer, mix the cream cheese and sugar and vanilla. Add sugar and blend until well mixed. Pour over blueberry preserves.
Bake at 350 degrees for about 30 minutes until it is slightly puffed. Remove and cool completely before cutting.