Hi, I'm Macy Fisher the Mifflin County Dairy Princess. This week I haven't had much to do at all actually. Most of my week has been free.
Friday was also one of my family member's birthdays so we stopped and visited for a while. Later that evening Amanda and mom ended up in the emergency room. Amanda fell at school on Thursday and hurt her knee, now she is in a large leg splint.
I was up bright and early Saturday to head off to Altoona. Mom and I went to Altoona for the day to search out material for new square dance uniforms with Lonnie Semple, the square dance coach, and her granddaughter, Kendra. Now the square dance team will have all new uniforms to go to the Farm Show in January.
Sunday was just a day to clean up around the house. When we all did head back to school Monday, the FFA chapter decided to throw a surprise party for Mrs. Forgy, our FFA advisor. A few weeks ago we all decided that we wanted to get Mrs. Forgy a present for her for her new baby. Everyone equally decided that we should get her a swing. I think she really liked it, I know we all liked seeing her face when she opened it.
One of my favorite things to snack on when I'm relaxing is something thick and creamy. What I am talking about is cheesecake. I really do love cheesecake! These two recipes this week are both for festive cheesecakes. These two recipes are sure to be a new favorite dessert at your Thanksgiving table.
Apple-Pecan Cheesecake
1 1/2 cup graham cracker crumbs
1/2 cup butter, melted
2 tablespoon brown sugar
4 packages (8-oz. each) cream cheese, softened
1 1/2 cups packed brown sugar, divided
1 teaspoon vanilla
1 cup sour cream
4 eggs
3 apples, peeled, chopped
3/4 cup chopped pecans
1 teaspoon ground cinnamon
Heat oven to 325 degrees. Line 13x9 baking pan with foil, with ends of foil extending over sides of pan. Mix graham crumbs, butter and 2 tablespoons brown sugar; press onto bottom of pan. Beat cream cheese, 1 cup brown sugar and vanilla in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Combine remaining brown sugar, apples, nuts and cinnamon; spoon over batter. Bake for 55 minutes or until center is almost set. Cool completely. Refrigerate for 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.
Sweet Potato Cheesecake
2 packages (8-oz. each) cream cheese
3/4 cup canned sweet potatoes, drained, mashed
1/2 cup sugar
1/2 teaspoon ground cinnamon
Dash ground cloves
Dash ground nutmeg
2 eggs
1/2 teaspoon vanilla
1 graham cracker crust
3/4 cup pecan pieces
2 tablespoons maple-flavoring or maple syrup
Heat oven to 350 degrees. Beat cream cheese, sweet potatoes, sugar and spices with electric mixer on medium speed until well blended. Add eggs and vanilla; mix just until blended. Pour into crust. Sprinkle with pecans. Bake 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Drizzle with syrup just before serving. Store leftover cheesecake in refrigerator.
