All Pies

Who doesn't love a good pie?

America is all about the saga of a good pie. Remember the movie - "American Pie?"

I truthfully haven't met a person who doesn't love a good pie - whether it's Apple, Lemon Meringue, Blueberry, Strawberry Rhubarb or even Gooseberry.

The smell of it baking invades the house and takes over. The onlookers smell it as it cools; their mouth is watering . . . Should we top it with ice cream, whip cream or nothing at all . . . so avant-garde - so point blank.

I think it reminds us of our past and our grandmother's house - the smells permeate and bring up memories of sitting in her kitchen? Right?

What is your preference? Curious to know . . .

Recipe for BEST CheeseCAKE Ever!

BEST Cheesecake!

Ingredients

· 15 graham crackers (ground fine)

· 2 T. butter, melted

· 4 – 8oz. blocks of cream cheese (softened)

· 1 ½ cup of sugar (or sugar substitute such as Monk’s sugar for a sugar-free cheesecake)

· ¾ cup of Milk (whole or lowfat is best)

· 4 large eggs

· 1 cup of Sour Cream

· 1 T. Vanilla Extract

· ¼ cup of Flour

Directions

Grease bottom and sides of a spring form pan. In a medium bowl mix graham crackers bits with melted butter and press into the bottom of the spring form pan.

In a large bowl, mix cream cheese with sugar until smooth. Blend in milk. Mix in eggs, one at a time, mix just enough to incorporate. Mix in sour cream, vanilla extract and flour until smooth.

Pre-heat oven to 325 degrees.

Bake in pre-heated oven for 1 hour at 325 degrees Fahrenheit. After one hour of baking, turn oven off and let the cake cool, while the door is kept closed for 5 – 6 hours (or over night). This prevents cracking. Afterwards chill in refrigerator until time to serve. Aluminum foil can be used to keep moisture in.