Hi again! I’ve decided to add recipes which I’ve previously tried here. I know it sounds funny because last week I was talking about diet and how I lost about 11kg in just 2 months and now I’m seducing people into eating. Don’t get me wrong! ...cooking or baking is not equal to eating. You can get other people to eat the food for you ha ha…To me, it’s a way of releasing stress. So, here is a recipe that I’ve tested and succeed. Look at the picture! The recipe is taken from http://www.dianasdesserts.com/index.cfm/fuseaction/recipes.recipeListing/filter/dianas/recipeID/690/Recipe.cfm Diana’s cake recipes are marvelous!
Ingredients:
Crust:
1 cup all-purpose flour
1/4 cup dark brown sugar
1 cup chopped pecans
1/2 cup (1 stick/4 oz./113g) unsalted butter, melted
Filling:
16 oz. cream cheese
1 cup granulated sugar
1 tsp. vanilla extract
3 large eggs
Topping:
2 cups sour cream
6 tbsp. granulated sugar
1 tsp. vanilla extract
Pecan halves
Instructions:
Mix first 4 ingredients together in food processor. Press into bottom of a 9 x 13-inch baking pan. Bake for 15 minutes in a 350°F/180°C oven. Let Cool.
In the food processor whip together the cream cheese, sugar and vanilla until smooth. Add the eggs and process until the mixture is smooth and fluffy. Pour over the baked crust. Return to the oven and continue to bake at 350°F/180°C for about 20 minutes or until set and puffed. Remove and spread with the sour cream topping (stir topping ingredients together gently with a fork to mix).
Spread over the baked filling and return to the oven. Bake for 5 minutes, remove and cool on a rack. Chill until very cold. Cut into squares. Place a pecan half in the center of each square. Keep chilled until ready to serve.
Makes 24 squares
Mix first 4 ingredients together in food processor. Press into bottom of a 9 x 13-inch baking pan. Bake for 15 minutes in a 350°F/180°C oven. Let Cool.
In the food processor whip together the cream cheese, sugar and vanilla until smooth. Add the eggs and process until the mixture is smooth and fluffy. Pour over the baked crust. Return to the oven and continue to bake at 350°F/180°C for about 20 minutes or until set and puffed. Remove and spread with the sour cream topping (stir topping ingredients together gently with a fork to mix).
Spread over the baked filling and return to the oven. Bake for 5 minutes, remove and cool on a rack. Chill until very cold. Cut into squares. Place a pecan half in the center of each square. Keep chilled until ready to serve.
Makes 24 squares
Credit to Diana's Recipe Book. ^^
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