Saturday, December 19, 2009

A Snow Day to slow down

With all of the snow today, I feel the Lord is trying to send us a message: SLOW DOWN, RELAX AT HOME!

New Jersey hasn't seen this kind of snowfall at this time of year in a long time.

FYI: the 9:00 a.m. Mass tomorrow (Dec. 20) is CANCELLED.

This will give our plowing company a chance to plow our parking lot in time for the 11:00 a.m. Mass. So please, get the word out: No 9 tomorrow. We'll all gather at the 11:00 and there's even coffee and donuts after mass, as well as decorating the church, and getting ready to host 5 families coming to stay with us this week.

A few weeks ago, some people heard that I made a killer cheescake for Thanksgiving. Well, here's the recipe. Consider it an early Christmas gift. Please share it with your family and friends:

Pumpkin Cheesecake

1 3/4 cups Graham Cracker crumbs
1/4 cup finely ground pecans
2 tablespoons light brown sugar
2 teaspoon ground cinnamon
8 tablespoons (1 stick) unsalted butter, melted
Three 8-ounce packages cream cheese, at room temperature.
1 1/2 cups sugar
2 tablespoons cornstarch
1 teaspoon pure vanilla extract
1/2 teaspoon freshly ground nutmeg
2 large eggs
2 large egg yolks
One 15-ounce can solid-pack pumpkin
1/4 cup heavy cream

1. PREHEAT oven to 350 degrees.

2. COMBINE the cracker crumbs, pecans, brown sugar, and the cinnamon in a bowl. Mix in the melted butter. Press the mixture firmly and evenly into the bottom and about 2 inches up the sides of an ungreased 9-inch springform pan.

3. BEAT the cream cheese, sugar, cornstarch, vanilla, 1 teaspoon of cinnamon, and nutmeg in the bowl of an electric mixer on low speed until smooth and fluffy, scraping down the sides of the bowl as needed. Add the eggs and yolks and beat just until blended. Mix in the pumpkin and cream. Spread the batter in the pan, and place it on a baking sheet.

4. BAKE until center is nearly set, about 60-70 minutes. Cool on a wire rack for 15 minutes.

5. CAREFULLY run a sharp knife between the cake and the sides of the pan. Remove the sides of the pan. Cool completely on the rack before coveing tightly with foil or plastic wrap. Refrigerate until well-chilled before serving, at least 4 hours or up to 2 days.


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