Top Secret Christmas Food Recipes 2011

2011 Top Secret Christmas Food Recipes

Santa Claus Main Site Recipes2u.tk 12/12/2011

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Contents: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20.

Downeast Maine Pumpkin Bread Apple Pie by Grandma Ople Banana Sour Cream Bread Peanut Butter Cup Cookies Sweet Potato Pie I Pumpkin Bread IV Pumpkin Gingerbread Cranberry Hootycreeks Ruth's Grandma's Pie Crust Molasses Sugar Cookies Soft Gingersnaps Banana Nut Bread Baked in a Jar Whole Wheat Ginger Snaps Creamy Coconut Cake Pumpkin Cheesecake II Finnish Pulla Meringue Mushrooms Pineapple Bread Pudding Southern Style Banana Split Cake Company Cheesecake

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Downeast Maine Pumpkin Bread Prep Time: 15 Min

Cook Time:50 Min

Servings To 25 people Ingredients

1 (15 ounce) cans pumpkin puree 4-1/4 eggs 1 cup and 1 tablespoon vegetable oil 2/3 cup and 1 teaspoon water 3 cups and 2 tablespoons white sugar 3-2/3 cups all-purpose flour 2 teaspoons baking soda

Ready In:1 Hr 5 Min

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1-1/2 teaspoons salt 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1/4 teaspoon ground ginger

Directions

This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 3 - 7x3 inch loaf pans. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Nutritional Information

Amount Per Serving Calories: 263 | Total Fat: 10.3g | Cholesterol: 35mg

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Apple Pie by Grandma Ople Prep Time:30 Min

Cook Time:1 Hr

Servings 8 people Ingredients       

1 recipe pastry for a 9 inch double crust pie 1/2 cup unsalted butter 3 tablespoons all-purpose flour 1/4 cup water 1/2 cup white sugar 1/2 cup packed brown sugar 8 Granny Smith apples - peeled, cored and sliced

Ready In:1 Hr 30 Min

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Directions 1. 2. 3.

Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

Nutritional Information Amount Per Serving Calories: 512 | Total Fat: 26.7g | Cholesterol: 31mg

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Banana Sour Cream Bread Prep Time:10 Min

Cook Time:1 Hr

Ready In:1 Hr 10 Min

Servings 32 peoples Ingredients             

1/4 cup white sugar 1 teaspoon ground cinnamon 3/4 cup butter 3 cups white sugar 3 eggs 6 very ripe bananas, mashed 1 (16 ounce) container sour cream 2 teaspoons vanilla extract 2 teaspoons ground cinnamon 1/2 teaspoon salt 3 teaspoons baking soda 4 1/2 cups all-purpose flour 1 cup chopped walnuts (optional)

Directions 1.

Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.

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In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans. Bake for 1 hour, until a toothpick inserted in center comes out clean.

Nutritional Information Amount Per Serving Calories: 263 | Total Fat: 10.5g | Cholesterol: 38mg

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Peanut Butter Cup Cookies Prep Time:25 Min

Servings 40 Peoples

Cook Time:10 Min

Ready In:1 Hr 35 Min

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Ingredients           

1 3/4 cups all-purpose flour 1/2 teaspoon salt 1 teaspoon baking soda 1/2 cup butter, softened 1/2 cup white sugar 1/2 cup peanut butter 1/2 cup packed brown sugar 1 egg, beaten 1 teaspoon vanilla extract 2 tablespoons milk 40 miniature chocolate covered peanut butter cups, unwrapped

Directions 1. 2.

3.

Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

Nutritional Information Amount Per Serving Calories: 122 | Total Fat: 6.5g | Cholesterol: 12mg

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Sweet Potato Pie I Prep Time:30 Min

Cook Time:1 Hr 50 Min

Ready In:2 Hrs 20 Min

Servings 8 peoples Ingredients         

1 (1 pound) sweet potato 1/2 cup butter, softened 1 cup white sugar 1/2 cup milk 2 eggs 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon 1 teaspoon vanilla extract 1 (9 inch) unbaked pie crust

Directions 1. 2.

3.

Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin. Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.

Nutritional Information Amount Per Serving Calories: 389 | Total Fat: 20.6g | Cholesterol: 85mg

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Pumpkin Bread IV Prep Time:15 Min

Cook Time:1 Hr

Ready In:1 Hr 15 Min

Servings 36 peoples

Ingredients           

3 1 4 6 4 1 1 1 1 1 1

cups canned pumpkin puree 1/2 cups vegetable oil cups white sugar eggs 3/4 cups all-purpose flour 1/2 teaspoons baking powder 1/2 teaspoons baking soda 1/2 teaspoons salt 1/2 teaspoons ground cinnamon 1/2 teaspoons ground nutmeg 1/2 teaspoons ground cloves

Directions 1.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9x5 inch loaf pans.

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In a large bowl, mix together the pumpkin, oil, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended. Divide the batter evenly between the prepared pans. Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed.

Footnotes   

Variations Add raisins, mini chocolate chips (the best), pecans, or walnuts.

Nutritional Information Amount Per Serving Calories: 247 | Total Fat: 10.3g | Cholesterol: 35mg

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Pumpkin Gingerbread Prep Time:15 Min

Cook Time:45 Min

Ready In:1 Hr

Servings 24 peoples Ingredients             

3 cups sugar 1 cup vegetable oil 4 eggs 2/3 cup water 1 (15 ounce) can pumpkin puree 2 teaspoons ground ginger 1 teaspoon ground allspice 1 teaspoon ground cinnamon 1 teaspoon ground cloves 3 1/2 cups all-purpose flour 2 teaspoons baking soda 1 1/2 teaspoons salt 1/2 teaspoon baking powder

Directions 1. 2. 3. 4.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove. In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans. Bake in preheated oven until toothpick comes out clean, about 1 hour.

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Nutritional Information Amount Per Serving Calories: 263 | Total Fat: 10.2g | Cholesterol: 35mg

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Cranberry Hootycreeks Prep Time:25 Min

Servings 18 peoples

Ingredients          

5/8 1/2 1/2 1/2 1/2 1/3 1/3 1/2 1/2 1/2

cup all-purpose flour cup rolled oats cup all-purpose flour teaspoon baking soda teaspoon salt cup packed brown sugar cup white sugar cup dried cranberries cup white chocolate chips cup chopped pecans

Ready In:25 Min

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Directions 1. 2.

Layer the ingredients in a 1 quart or 1 liter jar, in the order listed. Attach a tag with the following instructions: Cranberry Hootycreeks 1. Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet or line with parchment paper. 2. In a medium bowl, beat together 1/2 cup softened butter, 1 egg and 1 teaspoon of vanilla until fluffy. Add the entire jar of ingredients, and mix together by hand until well blended. Drop by heaping spoonfuls onto the prepared baking sheets. 3. Bake for 8 to 10 minutes, or until edges start to brown. Cool on baking sheets, or remove to cool on wire racks.

Footnotes 

Nutritional Information Amount Per Serving Calories: 95 | Total Fat: 2g | Cholesterol: 1mg

Ruth's Grandma's Pie Crust Prep Time:10 Min

Servings 32 peoples Ingredients    

4 1 3 2

cups all-purpose flour 3/4 cups shortening tablespoons white sugar teaspoons salt

Ready In:10 Min

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1 egg 1/2 cup water

Directions 1. 2.

In a large mixing bowl, combine all-purpose flour, shortening, sugar, and salt. Blend together with a pastry cutter until crumbly. In a small bowl, mix egg with water. Blend into flour mixture. Chill in refrigerator until ready to use.

Nutritional Information Amount Per Serving Calories: 163 | Total Fat: 11.5g | Cholesterol: 7mg

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Molasses Sugar Cookies Prep Time: 25 Min

Servings 72 peoples Ingredients  

1 1/2 cups shortening 2 cups white sugar

Cook Time:15 Min

Ready In:3 Hrs 40 Min

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1/2 cup molasses 2 eggs 4 cups all-purpose flour 4 teaspoons baking soda 2 teaspoons ground cinnamon 1 teaspoon ground cloves 1 teaspoon ground ginger 1 teaspoon salt

Directions 1. 2. 3. 4. 5. 6.

Melt the shortening in a large pan on the stove, and cool. Add sugar, eggs, and molasses, beat well. In a separate bowl, sift dry ingredients together and add to the pan. Mix well and chill 3 hours or overnight. Form into walnut-size balls. Roll in granulated sugar. Place on greased cookie sheet about 2 inches apart. Bake at 375 degrees F (190 degrees C) for 8-10 minutes. Store in an airtight container to keep from getting overly crisp. If they do lose their softness, an easy way to restore it is to place one slice of fresh bread in the container with the cookies for a couple of hours or overnight and they will be soft again!

Nutritional Information Amount Per Serving Calories: 93 | Total Fat: 4.5g | Cholesterol: 6mg

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Soft Gingersnaps Prep Time:30 Min

Cook Time:10 Min

Ready In:40 Min

Servings 66 peoples Ingredients            

1 1/2 cups butter (no substitutes), softened 2 cups sugar 2 eggs 1/2 cup molasses 4 1/2 cups all-purpose flour 3 teaspoons baking soda 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1 teaspoon ground cloves 1/2 teaspoon salt 1/2 teaspoon ground nutmeg Additional sugar

Directions 1.

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in molasses. Combine the flour, baking soda, cinnamon, ginger, cloves, salt and nutmeg; gradually add to creamed mixture. Refrigerate for 1 hour or until dough is easy to handle.

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Roll into 1-in. balls; roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350 degrees F for 8-12 minutes or until puffy and lightly browned. Cool for 1 minute before removing to wire racks.

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Banana Nut Bread Baked in a Jar Prep Time:10 Min

Cook Time:45 Min

Ready In:1 Hr 5 Min

Servings 24 peoples

Ingredients            

2/3 cup shortening 2 2/3 cups white sugar 4 eggs 2 cups mashed bananas 2/3 cup water 3 1/3 cups all-purpose flour 1/2 teaspoon baking powder 2 teaspoons baking soda 1 1/2 teaspoons salt 1 teaspoon ground cinnamon 1 teaspoon ground cloves 2/3 cup chopped pecans

Directions 1. 2. 3.

Preheat oven to 325 degrees F (165 degrees C). Grease insides of 8 (1 pint) straight sided, wide mouth canning jars. In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs, bananas, and water. Sift together flour, baking powder, soda, salt, cinnamon, and cloves. Add to banana mixture. Stir in nuts. Pour mixture into greased WIDE MOUTH pint jars, filling 1/2 full of batter. Do NOT put lids on jars for baking. Be careful to keep the rims clean, wiping off any batter that gets on the rims.

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Bake at 325 degrees F (165 degrees C) for 45 minutes. Meanwhile, sterilize the lids and rings in boiling water. As soon as cake is done, remove from oven one at a time, wipe rims of jars and put on lid and ring. Jars will seal as cakes cool. Place the jars on the counter and listen for them to "ping" as they seal. If you miss the "ping", wait until they are completely cool and press on the top of the lid. If it doesn't move at all, it's sealed. Jars should be eaten immediately or kept sealed in refrigerator for up to a week.

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Whole Wheat Ginger Snaps Prep Time:10 Min

Servings 60 peoples Ingredients         

1 1 2 1 4 1 2 1 1

cup butter or margarine 1/2 cups white sugar eggs, beaten cup molasses cups whole wheat flour tablespoon baking soda teaspoons baking powder tablespoon ground ginger 1/2 teaspoons ground nutmeg

Cook Time:15 Min

Ready In:25 Min

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1/2 teaspoons ground cinnamon 1/2 teaspoons ground cloves 1/2 teaspoons ground allspice cup white sugar for decoration

Directions 1. 2.

3. 4.

Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, cream together the butter and 1 1/2 cups of sugar until smooth. Mix in the eggs, and then the molasses. Combine the whole wheat flour, baking soda, baking powder, ginger, nutmeg, cinnamon, cloves, and allspice, heaping the measures if you like a lot of spice. Stir the dry ingredients into the molasses mixture just until blended. Roll the dough into small balls, and dip the top of each ball into the remaining white sugar. Place the cookies about 2 inches apart on the cookie sheets. Bake for 10 to 15 minutes in the preheated oven, until the tops are cracked. Bake longer for crispy cookies, less time for chewy cookies. Cool on wire racks.

Nutritional Information Amount Per Serving Calories: 106 | Total Fat: 3.4g | Cholesterol: 15mg

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Creamy Coconut Cake Prep Time:10 Min

Servings 12 peoples

Cook Time:35 Min

Ready In:45 Min

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Ingredients      

1 1 1 1 1

(16 (14 (14 (16 (10

ounce) ounce) ounce) ounce) ounce)

package white cake mix can cream of coconut can sweetened condensed milk container frozen whipped topping, thawed package flaked coconut

Directions 1. 2. 3. 4.

Prepare cake according to package directions. Bake in a 9x13 inch pan. Cool completely. In a small bowl combine cream of coconut and condensed milk. Poke holes in cake with a straw. Pour milk mixture over cake and spread with whipped topping. Sprinkle coconut over cake. Serve chilled.

Nutritional Information Amount Per Serving Calories: 556 | Total Fat: 29.7g | Cholesterol: 11mg

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Pumpkin Cheesecake II

Servings 16 peoples Ingredients  

3/4 cup graham cracker crumbs 1/2 cup ground pecans

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2 tablespoons white sugar 2 tablespoons brown sugar 1/4 cup butter 3/4 cup white sugar 3/4 cup canned pumpkin 3 egg yolks 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground mace 1/2 teaspoon ground ginger 1/4 teaspoon salt 3 (8 ounce) packages cream cheese 3/8 cup white sugar 1 egg 1 egg yolk 2 tablespoons heavy whipping cream 1 tablespoon cornstarch 1/2 teaspoon vanilla extract 1/2 teaspoon lemon extract

Directions 1. 2.

3. 4.

5.

Preheat oven to 350 degrees F (175 degrees C). Combine the graham cracker crumbs, ground pecans, 2 tablespoons white sugar, 2 tablespoons brown sugar, and the melted butter or margarine and mix well. Firmly press mixture into one 9 inch springform pan. Combine 3/4 cup of the white sugar, the pumpkin, 3 egg yolks, ground cinnamon, ground mace, ground ginger and salt in a medium bowl. Mix well, and set aside. Beat cream cheese with an electric mixer until light and fluffy; gradually add 1/4 cup plus 2 tablespoons white sugar and mix well. Add the whole egg, remaining egg yolk and the whipping cream, beating well. Add cornstarch and vanilla and lemon flavorings, beat batter until smooth. Add pumpkin mixture and mix well. Pour batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes. Do not overbake. Center may be soft but it will firm up when chilled. Let cheesecake cool on a wire rack, then refrigerate.

Nutritional Information Amount Per Serving Calories: 305 | Total Fat: 22g | Cholesterol: 121mg

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Finnish Pulla Prep Time:30 Min

Cook Time:30 Min

Ready In:3 Hrs 20 Min

Servings 36 peoples

Ingredients           

2 cups milk 1/2 cup warm water (110 degrees F/45 degrees C) 1 (.25 ounce) package active dry yeast 1 cup white sugar 1 teaspoon salt 1 teaspoon ground cardamom 4 eggs, beaten 9 cups all-purpose flour 1/2 cup butter, melted 1 egg, beaten 2 tablespoons white sugar

Directions 1. 2.

3.

Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm. Dissolve the yeast in the warm water. Stir in the lukewarm milk, sugar, salt, cardamom, 4 eggs, and enough flour to make a batter (approximately 2 cups). Beat until the dough is smooth and elastic. Add about 3 cups of the flour and beat well; the dough should be smooth and glossy in appearance. Add the melted butter or margarine, and stir well. Beat again until the dough looks glossy. Stir in the remaining flour until the dough is stiff. Turn out of bowl onto a floured surface, cover with an inverted mixing bowl, and let rest for 15 minutes. Knead the dough until smooth and satiny. Place in a lightly greased mixing bowl, and turn the dough to grease the top. Cover with a clean dishtowel. Let rise in a warm place until doubled in bulk, about 1 hour. Punch down, and let rise again until almost doubled.

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Turn out again on to a floured surface, and divide into 3 parts. Divide each third into 3 again. Roll each piece into a 12 to 16 inch strip. Braid 3 strips into a loaf. You should get 3 large braided loaves. Lift the braids onto greased baking sheets. Let rise for 20 minutes. Brush each loaf with egg wash and sprinkle with sugar. Bake at 400 degrees F (205 degrees C) for 25 to 30 minutes. Check occasionally because the bottom burns easily.

Nutritional Information Amount Per Serving Calories: 178 | Total Fat: 3.8g | Cholesterol: 37mg

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Meringue Mushrooms Prep Time:45 Min

Cook Time:1 Hr

Ready In:1 Hr 45 Min

Servings 36 peoples

Ingredients       

1/2 cup egg whites 1/4 teaspoon cream of tartar 1/4 teaspoon salt 1 teaspoon vanilla extract 1 cup white sugar 1 tablespoon unsweetened cocoa powder 4 ounces chocolate confectioners' coating

Directions 1. 2.

3.

4.

Preheat the oven to 225 degrees F (110 degrees C). Line 2 cookie sheets with parchment paper or aluminum foil. In a large glass or metal bowl, use an electric mixer to whip egg whites until foamy. Add cream of tartar, salt, and vanilla. Continue whipping until the whites hold soft peaks. Gradually sprinkle in the sugar so that it does not sink to the bottom, and continue whipping until the mixture holds stiff shiny peaks. Place a round tip into a pastry bag, and fill the bag half way with the meringue. To pipe the mushroom caps, squeeze out round mounds of meringue onto one of the prepared cookie sheets. Pull the bag off to the side to avoid making peaks on the top. For the stems, press out a tiny bit of meringue onto the other sheet, then pull the bag straight up. They should resemble candy kisses. Do not worry about making all of the pieces exactly the same. The mushrooms will look more natural if the pieces are different sizes. Dust the mushroom caps lightly with cocoa using a small sifter or strainer. Bake for 1 hour in the preheated oven, or until the caps are dry enough to easily remove from the cookie sheets. Set aside to cool completely. Melt the coating chocolate in a metal bowl over simmering water, or in a glass bowl in the microwave, stirring occasionally until smooth.

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Poke a small hole in the bottom of a mushroom cap. Spread chocolate over the bottom of the cap. Dip the tip of a stem in chocolate, and press lightly into the hole. When the chocolate sets, they will hold together. Repeat with remaining pieces. Store at room temperature in a dry place or tin.

Nutritional Information Amount Per Serving Calories: 39 | Total Fat: 1.3g | Cholesterol: 0mg

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Pineapple Bread Pudding Prep Time:15 Min

Cook Time:40 Min

Ready In:55 Min

Servings 8 peoples

Ingredients         

10 slices white bread 3/4 cup butter or margarine, melted 5 eggs 1 (20 ounce) can crushed pineapple, drained 1/4 cup dried currants or raisins 1 cup sugar 1 1/2 teaspoons vanilla extract 3/4 teaspoon ground cinnamon Whipped cream

Directions 1.

2.

Place bread on a baking sheet. Bake at 375 degrees F for 4 minutes; turn over and bake 4 minutes longer or until very light brown. Cut toasted bread into 1-in. cubes. Toss with melted butter; set aside. In a bowl, beat eggs until thick and lemon-colored. Add the pineapple, currants, sugar and vanilla; mix well. Fold in bread cubes. Pour into a greased 2-1/2-qt. baking dish. Sprinkle with cinnamon. Cover and bake at 350 degrees F for 30-35 minutes or until bubbly and golden brown. Serve warm with whipped cream if desired.

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Southern Style Banana Split Cake

Servings 12 peoples

Ingredients          

2 cups graham cracker crumbs 3/4 cup white sugar 1/4 pound butter, melted 2 (8 ounce) packages cream cheese 1 1/2 cups confectioners' sugar 4 bananas, sliced 1 (15 ounce) can crushed pineapple, drained 1 (16 ounce) container frozen whipped topping, thawed 1 (16 ounce) jar maraschino cherries, drained 12 ounces crushed peanuts

Directions 1. 2. 3. 4.

Combine the graham cracker crumbs, white sugar and melted butter. Mix together and press into a 9x13 inch cake pan; refrigerate until chilled. Beat together the cream cheese and confectioners sugar; spread over graham cracker crust. Layer bananas and pineapple over cream cheese mixture; cover fruit with whipped topping. Top with cherries and chopped nuts; refrigerate and serve chilled.

Nutritional Information Amount Per Serving Calories: 749 | Total Fat: 45.9g | Cholesterol: 62mg

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Company Cheesecake Prep Time:30 Min

Cook Time:1 Hr 10 Min

Ready In:1 Hr 40 Min

Servings 12 peoples

Ingredients                

3/4 cup all-purpose flour 1/4 cup sugar 1/4 cup finely chopped pecans 1 teaspoon grated lemon peel 6 tablespoons cold butter (no substitutes) 1 egg yolk 1/2 teaspoon vanilla extract FILLING: 5 (8 ounce) packages cream cheese, softened 1 3/4 cups sugar 3 tablespoons all-purpose flour 1 teaspoon vanilla extract 1/4 teaspoon salt 4 eggs 2 egg yolks 1/4 cup whipping cream

Directions 1.

2.

In a bowl, combine the flour, sugar, pecans and lemon peel, cut in butter until crumbly. Combine egg yolk and vanilla; stir into flour mixture. Press onto the bottom of a greased 10-in. springform pan. Bake at 400 degrees F for 8-11 minutes or until edges are lightly browned. Cool on a wire rack. Fill a 13-in. x 9-in. x 2-in. baking dish with 8 cups water; place on lowest oven rack. Reduce heat to 325 degrees F.

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In a mixing bowl, beat cream cheese until smooth. Gradually beat in sugar. Add the flour, vanilla and salt. Combine eggs and egg yolks; add to cream cheese mixture just until combined. Beat in cream just until combined. Pour over crust. Bake on middle rack at 325 degrees F for 70-75 minutes or until center is almost set (top of cheesecake will crack). Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight. Remove sides of pan.

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