As we all know, birthdays have certainly had a “different look” during the past few months of 2020. Virtual Celebrations, Zoom Meetings, Face Time and Webinars have certainly played a huge part of our family’s birthday celebrations.. From fresh flowers and balloons being delivered to “virtual toasts”, it has been a year to remember.. I decided to share a few “Birthday Worthy Desserts” that are always delicious and are a cinch to prepare.
Teppy’s Cheesecake
Crust
1 3/4 cup Cinnamon Graham Cracker crumbs, 1/2 cup chopped pecans or walnuts, 1/2 cup of butter melted. Mix well together and press on the bottom and up 2/3 of the sides of a 9″ spring pan form. I like to bake mine at 350 degrees for about 5 – 8 minutes.
Filling
3 beaten eggs, 2 (8 oz.) packages of cream cheese softened, 1 cup of sugar, pinch of salt, 2 teaspoons of vanilla, 3 cups of sour cream. Place eggs, cream cheese, sugar and salt in your mixer and blend well. Add vanilla. Fold sour cream into mixure and blend on low speed in your mixer. Bake at 350 degrees for about 35 minutes or until “just set”. The middle will still be a little “jiggly”. Cool and then chill for about 2 – 3 hours. Serve with fresh strawberries, blueberries or blackberries… Delicious…..
Classic Southern Pecan Pie
1 cup Karo Light Corn Syrup, 3 eggs, 1 cup sugar, 2 tablespoons butter melted, 1 teaspoon vanilla, 2 cups pecans, unbaked 9″ pie crust. oven to 350 degrees F.
Mix corn syrup, eggs sugar, butter and vanilla on low in your mixer. You can also just stir the deliciousness with a spoon. Pour filling into your unbaked pie crust for 60 to 65 minutes, depending on your oven. (Note: if the top starts browning too quickly, cover loosely with aluminum foil) Remove from oven when done and let cool for at least 2 hours.
Homemade Vanilla Ice Cream
This recipe is so simple and my go to recipe… It’s amazing how wonderful Simple Vanilla Ice Cream is to prepare….
1 cup whole milk, (I have used almond milk and it is delicious!) 3/4 cup granulated sugar, (I like to use about a 1/2 cup), a pinch of salt, 2 cups of heavy cream and 1 tbsp vanilla.
Mix on low in your mixer (my favorite is Kitchen Aid). Refrigerate on low for at least two hours.. I have cheated and put it right in the Cuisinart Ice Cream Maker frozen bowl and place in your Ice Cream Maker. Turn on and let thicken for about 2- to 30 minutes. Transfer to an airtight container and place in the freezer.. Serve on your warm Pecan Pie… Deliciousness… in every bite…
TEP's Southern Style 