Ah Monday – again. Hope everybody had a restful weekend. As for me, I did cleaning and more party planning. I’ve been looking for recipes for the Mardi Gras party. I got a Mam Papaul’s king cake mix. It includes the praline filling, decorative sugars and even the baby. I’ve heard they are really good. If you can’t get one locally, you can do a Google search and get one online. I also found a praline cheesecake recipe that looks great and I want to make some white trash.
Anyway, back to Monday. I am working on a 3 hour workshop called First Steps to E-Commerce for the Arkansas Small Business and Technology Development Center from Arkansas State University. The workshop will be on Friday the 20th at the Mountain Home ASU campus. That, of course, is the day before the Mardi Gras party. Looks like a couple of busy weeks coming up.
I’m also still working on my book. I saw an interview of the author of The Man Plan: Drive Men Wild, Not Away recently and thought, “I need to write faster!” I am so tired of books about how to catch a man. These books give men all the power in relationships. Apparently women are supposed to read these books and talk the way they say to talk, dress the way they say to dress, act the way they say to act and they will catch the man of their dreams. Give me a break! How about finding a man that likes the way I act and dress and talk and he tries to impress me instead of always the other way around. Anyway, I’m working on the book. Sorry to get carried away.
Today’s Lagniappe: Southern Pecan Praline Cheesecake
1 1/2 cups crushed gingersnaps (about 24 cookies)
1/2 cup butter or margarine, melted and divided
3 (8-ounce) packages cream cheese, softened
1 cup sugar
6 tablespoons all-purpose flour, divided
3 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup firmly packed light brown sugar
1/2 cup chopped pecans, toasted
15 Caramels, unwrapped
2 tablespoons heavy whipping cream
Stir together gingersnaps and 1/4 cup melted butter; press mixture into bottom of a 9-inch springform pan.
Beat cream cheese, sugar, and 2 tablespoons flour at medium speed with an electric mixer 2 minutes. Add eggs, vanilla, and salt; beat 3 minutes. Pour batter into prepared crust. Set aside.
Stir together brown sugar, pecans, remaining 1/4 cup flour, and remaining 1/4 cup melted butter until crumbly. Sprinkle around edge of cream cheese mixture.
Bake at 300° for 1 hour and 10 minutes or until center is firm. Turn off oven. Leave cheesecake in oven 30 minutes. Remove cheesecake from oven; cool in pan on a wire rack 30 minutes. Cover and chill 8 hours. Drizzle caramel topping on edge of chilled cheesecake, if desired.
To make caramel topping, place caramels and whipping cream in 1-cup microwave-safe bowl. Microwave at High for 30 seconds to 1 minute, stirring halfway through cooking time, until melted.
Note: Commercial caramel ice-cream topping may be substituted for caramel topping.
Yield: Makes 12 servings