Crust:

1 1/2 cups graham cracker crumbs
1/2 cup melted butter
3 T sugar
1 1/2 lbs cream cheese, softened
4 eggs
1 1/2 t dried lavender
1 T grated orange peel
3/4 cup sugar
1 t vanilla
2 T orange liqueur
4 oz white chocolate melted

Glaze:

1/4 c heavy cream
Garnish: edible flowers, lavender or white chocolate curls

Preheat oven to 350. For crust and combine all ingredients into small bowl. Mix with fork and press into 9 in spring form pan. Bake 10 minutes. Cool completely. Reduce oven temperature to 300.

Filling

Beat cream cheese with sugar. Add eggs one at a time. Beat in melted chocolate. Vanilla, lavender, orange peel and liquor. Spoon into crust. Bake at 300 for 1 hour and 20 minutes cool completely. Cover and refrigerate 8 hours or overnight.

Garnish with edible flowers or lavender.

Preheat oven to 350. Grease spring form pan and line bottom of pan with parchment paper. Wrap three layers of foil around the outside of the pan.

Crust:
1 ½ Cups ground ginger snaps
6 T. melted butter
1/8 C. sugar
1/8 C. Brown sugar (packed)

Line bottom and up about 1 inch of pan with crumb mixture. Bake in oven for about 15 minutes until crust starts to brown slightly. Remove from oven to cool.

Cake:
4 8oz. packages cream cheese softened
½ Cup sugar
½ Cup brown sugar
5 eggs (at room temperature)
2 T. Vanilla

Blend ingredients. Pour into pan. Place large pan filled with about 2-3 inches of boiling water in oven. Place spring form pan in pan with water. Bake for about 1 hour 10 min. Before removing from oven.




Mix:
1 pint sour cream
¼ C. sugar
2 T. vanilla
Pour onto of cake and bake 5 minutes. Remove cake from oven.
Refrigerate overnight.
Two to six hours prior to serving, make caramel topping.
1 ½ C. Sugar
¼ C. water
1 C. Heavy whipping cream
1 T. Vanilla

Directions:

Put sugar and water in heavy pan. Stir till dissolved over medium heat. Cook for about 5 min. to 250 degrees. Remove from heat.

Slowly add cream and vanilla stirring consistently. Return to cooking over medium heat until mixture reaches 225 degrees, stirring consistently (about 8 min.). Mixture will still be pourable. Cool slightly then spoon over top just to edge. Refrigerate at least 2 hours.

Graham Cracker Crust:
1 ½ cups graham cracker crumbs
2 Tbsp. sugar
½ tsp. cinnamon
¼ cup melted butter

Cream Cheese Layer:
4 oz. cream cheese, softened
1 cup frozen whipped topping, thawed
3 Tbsp. powdered sugar

Cranberry Jello:
1 ½ cups water
2 cups fresh or frozen cranberries
1 cup sugar
1 ½ small packages of raspberry jello
1 small can crushed pineapple, drained
1 apple, cored and chopped
½ cup pecans, chopped

Sour Cream Layer:
1 ½ cups sour cream
2 cups mini marshmallows
Garnish with Cranberries & Fresh Mint

Directions:

Mix together ingredients for the graham cracker crust in a food processor. Press into a 9” pie plate. Bake for 20 minutes @ 350 degrees. Cool on a wire rack.

Mix together cream cheese, whipped topping and powdered sugar with a mixer. Spread in the bottom of your cooled graham cracker crust.

To make cranberry jello, mix water, cranberries and sugar in a saucepan. Simmer for 10 minutes and then remove from heat and add jello. Allow to cool for a few minutes. Add pineapple, apple and pecans. Pour into a bowl and chill for 2 hours until softset.

Then add cranberry jello mixture to the top of your cream cheese layer. Chill until firm. Mix together your sour cream and mini marshmallow and add to the top of your pie. Garnish with cranberries and fresh mint.

This is an easy recipe, but may take a little time because of the chilling. You can cut out 1 step by using a purchased graham cracker crust. This pie is delicious and well worth the wait!

Ingredients:

1 liter / 1¾ pints whole milk
2 tbsp ground almonds
1 tbsp rice flour
5-6 tbsp sugar, or to taste
½ tsp green cardamom seeds, ground, or to taste

To serve:
2 tbsp chopped pistachios
2 tbsp flaked almonds

Directions:

Heat the milk in a wide, heavy-bottomed saucepan over a low heat and bring to the boil.

Lower the heat and cook gently, stirring often.

Place the ground almonds and rice flour into a small cup and, once the milk is warm, stir a little bit into the cup to make a thin paste. Then stir the paste back into the pan with the sugar.

Continue to cook gently until the milk is reduced by half - this takes about an hour. If a skin forms on the surface, just stir it back in.

Add the ground cardamom, to taste. Cool completely, then pour into four kulfi moulds, polystyrene cups or freezer proof containers and place into the freezer.

Two hours after the kulfi have been put into the freezer, take them out and give them a good whisk to break up any ice crystals. Return to the freezer.

Take the moulds out of the freezer 20 minutes before serving. Dip them into hot water and turn out onto plates. Sprinkle generously with the nuts.

This Recipe is linked to: Made From Scratch Monday.