Peaches Prattlings











{November 11, 2013}   Marine Corps birthday cheesecake?

Today, all day, was the 238th birthday of the United States Marine Corps, Ooh Rah!
http://en.wikipedia.org/wiki/United_States_Marine_Corps

Some of you may know and if you didn’t, DCM served our country as a US Marine, “Once a Marine, always a Marine”, can you tell I’m a very proud girlfriend? Every year, we celebrate the Marine Corps birthday; when he was still in Georgia, the kids would bake him a cake, why stop a great tradition?

Today, I asked him what type of cake he wanted and he proclaims quite decidedly, ” cheesecake!” After brunch we stopped off to get supplies, he thought we would be buying a cheesecake, ha ha, not a chance! I have an awesome recipe given to me by a dear family friend, one of my ‘moms’, KS. We bought the supplies and home we went. I left all the ingredients to be softened on the counter and a few hours later, it was baking time.

The recipe will be at the end of the post, (I am including the recipe for both a cheesecake and pie), enjoy! We did! (Just to give you a warning, this is not a dairy free deal and if you are lactose intolerant and don’t take a Lactaid pill, you will be sorry, just saying. I might have to try this dairy free sometime!

Can we say…YUM!

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There have been some wonderful posts all day on Facebook, thankful and birthday wishes, fantastic photos of loved ones past and present in uniform. Happy birthday to all the great men and women who have and are serving in the United States Marine Corps.

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Happy birthday and Thank You.

KS’ amazing cheesecake

CRUST
1.    Grease A 9” x 3” springform  with butter
2.    Mix 3 Tbl. Sugar, ½ tsp. cinnamon, ½ stick milted butter, 1 cup cracker crumbs
3.    Press mixture onto bottom of pan
4.    For pie use a ready to use pie crust.

CAKE                                                                           PIE
3- 8 ounce packages of cream cheese                     1- 8 ounce package of cream cheese
1 ½ cups of sugar                                                        ½ cup of sugar
1/3 cup of flour                                                            1/6 cup of flour
16 ounces of sour cream                                            5 ½ ounces of sour cream
Juice from ½ lemon                                                     juice from 1/8 of lemon
Zest from one lemon                                                  Zest from ¼ of lemon
6 eggs separated (at room temp.)                            2 eggs separated (at room temp.)                     
2 tsp. vanilla                                                                2/3 tsp. of vanilla

DIRECTIONS          
1.    Beat cheese until soft and creamy
2.     Add sugar and mix until light and fluffy
3.     Add yolks one at a time
4.    Add sour cream, vanilla, flour, lemon rind, and lemon juice
5.    Beat egg whites in another bowl until stiff
6.    Fold into cream cheese mixture
7.    Pour into pan
8.    Bake at 3590  1/14 hr. for cake(until golden) –for pie 25 minutes
9.    Shut of oven and leave cake in for 1 hr. more – pie fro 20 minutes
10.Remove from oven and let stand until cool

Remove from pan and refrigerate



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