About Me

I live in a small poke town within an hour of the California coast where there are more vineyards than people with my husband and three children and various pets. James Dean's tree is within walking distance and the James Brothers were also known to ride these hills. I was born to the son of Lutheran missionaries and the daughter of Catholic hypocrites. I'm a Zionist. I was born and raised in California where liberal ideas become gods, and conservative ideals are evil. Unfortunately, it's illegal to have morals in California. I'm one of the evil ones. I take my frustrations out on my houseplants, all 300+ of them.

Recipes & Procedures


LEMON-GINGER CHEESECAKE BARS

LEMON-GINGER CHEESECAKE BARS

30 ginger snaps, finely crushed

2 pkg. (8 oz. each) Neufchatel Cheese, softened

2/3 cup sugar

Grated peel and juice from 1 medium lemon

2 eggs

2/3 cup apricot preserves

  • Preheat oven to 350°F.
  • Sprinkle cookie crumbs evenly onto bottom of greased 13x9-inch baking pan; set aside.
  • Beat Neufchatel cheese and sugar in large bowl with electric mixer on medium speed until well blended.
  • Add lemon peel and juice; mix well.
  • Add eggs, 1 at a time, mixing just until blended after each addition.
  • Pour over crumbs in pan.
  • Bake 25 minutes or until center is almost set; cool completely.
  • Spread preserves evenly over cheesecake.
  • Refrigerate at least 1 hour or until chilled.
  • Cut into 24 bars to serve.
  • Store leftover bars in refrigerator.
  • For best results, chop any large pieces of fruit in the preserves before spreading over cheesecake.

Posted by Mentha at 9:49 PM 0 comments  

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