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Recipes from the Front Porch

MARGURITA PIE -Sandie: A Front Porch Chef

Ingredients:

Directions:

CRUST:
3/4 cup pretzel crumbs
1/3 cup Butter
3 T sugar
FILLING:
1 envelope plain gelatin
1/2 cup lemon juice
1 cup sugar, divided
4 eggs, seperated
1/4 tsp. salt
1 tsp. grated lemon rind
1/3 cup Tiquila
3 Tab. Triple Sec

Combine all crust ingredients, press into 9" pie plate..CHILL.
For filling,sprinkle gelatin over lemon juice, let stand until soft.
Beat egg yolks in top of double boiler.
Blend in 1/2 cup sugar, salt, lemon rind.
Add the gelatin.
Cook over boiling water, stirring constantly until slightly thick.
Place in a bowl, blend in tiquila and triple sec, CHILL
Beat egg whites until foamy, slowly add the rest 1/2 cup sugar, continuing to beat until stiff.
Fold into cooled mixture.
Pour into crust and chill for several hours until set.

It's a great item for potlucks. -Andi

Individual Cheesecakes -Andi: A Front Porch Chef

Ingredients:

Directions:

24 vanilla wafer cookies (Nabisco Nilla wafers)
2 pkgs, 8 oz. each, regular creamed cheese, softened
2 eggs
3/4 C sugar
1 t vanilla extract
1 T lemon juice
2 cans, 21 oz. each, pie filling, (cherry, blueberry)

Pre-heat oven to 350 degrees F.
Place 1 vanilla wafer into bottom of each of 24 paper cupcake liners,
placed in muffin tins.
Set aside.
In large bowl, mix cream cheese,
eggs, sugar, vanilla, and lemon juice until creamy.
Divide batter evenly among muffin tins.
Bake 11-14 minutes until cheesecakes are set, but not brown!
Cool completely.
Spoon pie filling over the top of each cake.
Makes 24 servings.

Pumpkin Cheesecake by maggie j: from the IE

Ingredients:

Directions:

graham crust for 8-inch spring-form pan
1 (16oz.) can solid pack pumpkin
1 c. golden brown sugar, packed
1 tsp. ground cinnamon
1 envelope unflavored gelatin
1 Tbsp. vanilla extract
1 c. mini marshmallows
1 (20oz.) can Dole pineapple, crushed (in juice)
3 eggs, beaten
1/2 tsp. ground ginger
2 (8oz.) pkg. cream cheese, softened
1/2 c. whipping cream, whipped

Graham cracker crust should cover bottom
and 1&1/2 inches up sides of spring-form pan.
Bake in a 350 degree oven for 10 min.
Drain pineapple well,
pressing out juice with back of spoon.
Reserve 3/4 cup of juice.
Cover pineapple and refrigerate.
Combine juice with pumpkin, sugar, eggs,
spices and gelatin in medium saucepan.
Cover and simmer gently 30 min.
stirring occasionally.
Beat cream cheese and vanilla until fluffy.
Gradually beat in warm pumpkin
mixture until well blended.
Pour into prepared spring-form pan.
Cover; refrigerate overnight.
Remove sides from pan.
Place cheesecake on serving plate.
Fold pineapple and marshmallows into whipped cream.
Spoon onto top of cheesecake.