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Morning Sunshine Biscuits!

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WooDoggies
WooDoggies Posts: 2,390
edited November -1 in EggHead Forum
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Happy April everyone! It's a little gray and wet today in our part of the world so here are a few from our sunny weekend.


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Cheers!

john
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Comments

  • Frank from Houma
    Frank from Houma Posts: 5,755
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    Can't believe I'm posting pics behind the master. here goes anyways

    Wave Petunia gone wild - climbing my sago
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    Kitchen window box
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    Last nights Egged Amaretto cheesecake - my first ever cheesecake

    101_2407640x480.jpg
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  • Cpt'n Cook
    Cpt'n Cook Posts: 1,917
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    Nice as usual Woo. You guys are a bit ahead of us.
    DecemberDaffies.jpg
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  • vidalia1
    vidalia1 Posts: 7,092
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    Please share the cheesecake recipe....it looked great :P
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  • Lawn Ranger
    Lawn Ranger Posts: 5,467
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    This is what it usually looks like here, but with essentially no rain since October...it ain't happening.
    111_1163.jpg
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  • Spring Chicken
    Spring Chicken Posts: 10,255
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    Thanks again for brightening my day.

    Spring "All Smiles" Chicken
    Spring Texas USA
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  • Frank from Houma
    Frank from Houma Posts: 5,755
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    Found this on a di Saronno recipe card - tasted like a custard - very nice and real easy to make

    Ingredients
    1-1/2 cups coarse graham craker crumbs
    1/2 stick butter, melted
    1 fifteen ounce carton ricotta cheese
    1 eight ounce package cream cheese
    4 eggs lightly beaten
    1/2 cup sugar
    1/3 cup Amaretto di Saronno
    1 teaspoon vanilla
    1/4 teaspoon salt

    Combine crumbs and butter. Press over bottom and sides of a greased 9-inch springform pan, chill. Beat together the ricotta and cream cheese until smooth. Add remaining ingredients - beat until smooth. Pout mixture into pan. Stabilize the Egg at 325. Bake (indirect - legs up) for 1 hour and 15 minutes or until the middle is firm. Cool 20-30 minutes in pan before removing.

    The above is the original recipe. I think I'll add a little brown sugar to the graham cracker crumbs next time. I took 1-1/2 hours to cook. Probably the difference between dome and grate temps.
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  • vidalia1
    vidalia1 Posts: 7,092
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    Thanks for the recipe. I can't wait to try it on the BGE. It sounds very easy to make. ;)
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