Tedâ€™s daughter made a cheesecake the other day but wasnâ€™t happy with the result.Â This is what I did with the cheesecake for which she was being WAY over critical of herself. It was good and even better in the followingâ€¦
I made a white cake and baked it in a flan pan.Â I put the cheese cake in the middle of the flan and topped it with fresh berries:Â blueberries, raspberries, and strawberries.Â The glaze is apricot preserves, heated in the microwave and brushed on top of the fruit.Â Pretty snazzy isnâ€™t it?!Â
The second dessert I was put in charge of was the pumpkin pie. â€œLibbyâ€™s Famous Pumpkin Pieâ€
- 3/4 cup sugar
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground clove
- 2 large eggs
- 1 can 100% Pure Pumpkin (â€œLibbyâ€™s of course!)
- 1 can Evaporated Milk (12 oz)
- 1 UNBAKED 9â€ deep dish pie shell
Preheat oven to 425 F.
Mix the sugar, salt, spices in a small bowl.Â Beat eggs in a large bowl. Stir in the pumpkin and the sugar-spice.Â Gradually stir in evaporated milk. Pour into the pie shell.
Bake for 15 minutes at 425 F.Â Reduce heat to 350 F and bake for 50 more minutes.Â Cool on wire rack for 2 hours. Serve or refrigerate.