General cooking tips

Oven Tips : Check the seal on your oven door for wear. Even a small tear or gap can allow heat to wander away from your meal. A clean seal also provides better heat retention.

Our survival no longer depends on our knowledge of nature's cycles, but there is much to be gained from getting back this lost wisdom. Regardless of technology's advances, the fact remains that food in season is the best. Apples taste better when they haven't been flown half way around the world. And buying in season encourages local producers who, boosted by factors like the rise in farmers' markets, are building a more sustainable food industry.

Buy Local Food : If you were to turn back the clock 100 years, what would gardeners in your area be growing? Try regional heirloom varieties of garden standbys such as beans, squash, tomatoes and melons, which were selected for their flavors and reliability in the days when personal survival often depended upon a garden’s success. Appalachian “greasy” beans or creamy New England-bred butternut squash can help open the door to great flavors from the past.

Cheesecake Pie

	Category	Baking Recipes
	Views	378
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Ingredients And Procedures

1 1/4 Cups graham cracker crumbs -- ~18 squares *

1/3 Cup butter or margarine -- Melted

16 ounces cream cheese -- Softened

1/2 Cup sugar

2 eggs

1 Teaspoon vanilla extract

1 Teaspoon lemon juice, bottled

1 Cup sour cream

2 Tablespoons sugar

1/2 Teaspoon vanilla extract

Combine crumbs and butter. Firmly press into bottom and up the sides of a 9" pie plate. Chill. Blend cream cheese, sugar, eggs, vanilla and lemon juice. Pour into prepared crust; bake at 325 degrees for 25 minutes. Remove from oven. Cook 5 minutes. Meanwhile, in a small bowl, combine sour cream, sugar and vanilla. Spread over pie, bake 5 additional minutes. Cool to room temperature; refrigerate at least 5 hours.

*Or use a 9" prepared graham cracker pie crust.

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<h1>Cheesecake Pie</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>1 1/4 Cups graham cracker crumbs -- ~18 squares * <P>1/3 Cup butter or margarine -- Melted <P>16 ounces cream cheese -- Softened <P>1/2 Cup sugar <P>2 eggs <P>1 Teaspoon vanilla extract <P>1 Teaspoon lemon juice, bottled <P>1 Cup sour cream <P>2 Tablespoons sugar <P>1/2 Teaspoon vanilla extract <P><P>Combine crumbs and butter. Firmly press into bottom and up the sides of a 9" pie plate. Chill. Blend cream cheese, sugar, eggs, vanilla and lemon juice. Pour into prepared crust; bake at 325 degrees for 25 minutes. Remove from oven. Cook 5 minutes. Meanwhile, in a small bowl, combine sour cream, sugar and vanilla. Spread over pie, bake 5 additional minutes. Cool to room temperature; refrigerate at least 5 hours. <P>*Or use a 9" prepared graham cracker pie crust. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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