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Recipes from the Front Porch

Chocolate Truffle Pie -shared by Shirley :From the IE

Ingredients:

Directions:

2 cups or 12 oz. semi sweet chocolate chips
1 1/2 cups whipping cream, divided
1/4 cup confectioners sugar
1 tablespoon vanilla extract
1 chocolate cookie crust
whipped cream
and chocolate covered peppermint candies, optional ( ie. Junior Mints)

In a microwave-safe dish, combine the chocolate chips and 1/2 c. of the cream;
cook on high for 1-2 minutes,
stirring every 30 seconds till smooth.
Cool to room temperature.
Stir in sugar and vanilla;
set aside.
In a small mixing bowl, beat remaining cream
until it forms soft peaks.
Beat in chocolate mixture,
one third at a time; mixing well.
Spoon into prepared crust.
Refrigerate at least 3 hours.
Garnish with whipped cream and candies, if desired.
Makes 8-10 servings

Taken from "Taste of Home" magazine

Frozen Raspberry Cheese Cake -Andree: A Front Porch Chef

Ingredients:

Directions:

Crust:
1 1/4 C graham cracker crumbs
1/4 C sugar
1/3 C softened butter or margarine
Filling:
250g or 1 8 oz pkg cream cheese, softened
1 C whipped cream/topping
1 pkg frozen rasberries, about 1 1/2 C (reserve 10-12 for garnish)
1 can Eagle brand sweetened, condensed milk

Combine crust ingredients in a small mixing bowl
Press the graham crust into a square, 8X8 or 9X9 cake pan.
Mix the cream cheese with the Eagle brand milk.
In the blender, bring the rasberries to a creamy consistency.
Add to the cheese mixture.
Add the whipped cream, blending gently.
Put over the graham cracker crust and freeze over night.
Take out of freezer about 20 minutes before serving.
Garnish with reserved raspberries.

PRALINE CHEESECAKE -Billie Anderson: from the Idea Exchange

Ingredients:

Directions:

Crust:
1 1/4 C Graham cracker crumbs
1/4 C sugar
1/4 C Toasted Pecans, chopped fine
1/4 C melted butter (do not use margarine)
Filling:
1/1/2 pounds top quality Cream Cheese (do not use fat free)
1 C dark Brown Sugar
2/3 C Heavy Whipping Cream
2 T flour
2 Tsp Pure Vanilla Extract (do not use imitation)
3 large eggs, room temperature
1/2 C toasted Pecans, chopped
To toast pecans... spread on cookie sheet, put in 350 degree oven for 10 minutes, watch closely ...do not burn
Praline Glaze:
1 C light Corn Syrup
1/2 C Dark Brown Sugar
1/4 C Butter (no margarine)
2 Tsp Pure Vanilla Extract (no imitation)
1 C Toasted Pecans, chopped

Crust:
Mix all ingredients together, press into bottom of 9 inch spring form pan.
Filling:Beat Cream cheese until soft, add sugar and beat until fluffy.
Add eggs, one at a time until blended.
Slowly pour in cream
Then add flour and vanilla, mix well.
Finally fold in the Toasted Pecans.
Pour into prepared pan.
Bake in 325 degree oven for 1 hour, turn the oven off leave in oven 1 more hour.
Do not open the oven at all during baking.
Remove from oven and cool to room temperature then refrigerate overnight or for at least 12 hours.
Glaze:
Combine corn syrup, butter, and brown sugar, in sauce pan.
Cook over medium heat stirring constantly to 225 degrees.
Remove from heat, add vanilla and pecans.
Cool only for a couple of minutes.
While glaze cools, remove cheesecake from spring-form pan, place on serving plate
(I like to use a pedestal cake plate).
Spread Praline Glaze over the top and let it drizzle down the sides.
Refrigerate again until completely cooled.

I ask only one thing............please only use the best ingredients you can and it will be fantastic! :)

Pumpkin Cheesecake -Julia/Seattle

Ingredients:

Directions:

Crust:
1 1/2 C. Oatmeal (uncooked)
1/2 C. Brown Sugar
1/2 C finely chopped nuts
1/2 C. Melted Butter
Filling:
16 oz. Cream Cheese, room temp.
3/4 C Sugar
2 C Pumpkin
1 t cinnamon
1/4 t ginger
1/4 t nutmeg
dash salt
2 eggs
Topping:
1 C Vanilla Yogurt

For crust, combine all ingredients and mix well.
Firmly press onto bottom and sides of ungreased, 9" springform pan.
Bake in preheated oven at 350 degrees for 18 mins. or until golden.
Cool.
For filling, beat cream cheese and sugar until well blended.
Beat in pumpkin, spices and salt.
Add eggs one at a time, beating well.
Pour mixture into crust.
Bake at 350 for 50 minutes or until filling is completely set.
Then completely cool, remove pan sides and spread with yogurt.
(Julia's note: I "whizzed" the oatmeal a bit in my blender to grind it up some.
I also garnished the top of the cheesecake with some pecans, as well as, dollops of the yogurt.