Just One More Thing While I'm At It...

I said I was going to do this and I like to keep my word. I thought you all would like to see what's going on over at Deb's Paxton Valley Folk Art Shop:

Pay a visit to Deb when you have a moment and see all of her
work for all times of the year.
Warm Regards,
Susan

I Couldn't Help Myself...

I just couldn't, I wasn't going to blog anymore tonight because I've
got "blog clog", nothing will load or close, I can't open blogs from        my reading  list and pages just freeze.
But I managed to capture this beauty and here she is:

Here is the link to Babes From The Woods where this Izzie lives.
You can see all of Kathy Patterson's work including the English
Wooden Queen Anne dolls.


I think my computer is just too full of "stuff" that I am always  saving. I keep getting reminded by everyone that this is only a netbook. Oh, well...

We've Gone Pumpkin Crazy

Here's yet another pumpkin-y recipe that I love, my favorite combinations, cheesecake and anything else:
Isn't it pretty? Oh, and I always let my eggs get to room temp.
(Actually, it's advisable to have all the cold items at room temp.)

Fresh Ginger Cheesecake

Prep: 30 min. Chill: 4 to 24 hr.Bake: 5 min. + 45 min. Cool: 2 hr.
 Ingredients
1 cup finely crushed gingersnaps (18 to 20 cookies)
¼ cup butter, melted
3 - 8-ounce packages cream cheese, softened
1 cup sugar
1 tablespoon all-purpose flour
2 teaspoons grated fresh ginger
1 teaspoon lemon juice
1 teaspoon vanilla
1/8 teaspoon salt
¼ cup whipping cream
3 eggs, slightly beaten
1 8-ounce carton dairy sour cream
2 tablespoons sugar
1/3 cup caramel ice cream topping
Crystallized ginger, cut in strips (optional)
Directions
1. Preheat oven to 350 degrees F. Stir together crushed gingersnaps and the melted butter. Press onto bottom of a 9-inch springform pan. Bake in the preheated oven for 5 minutes.
2. For filling, in a large bowl, beat cream cheese with electric mixer on low to medium speed until smooth. Beat in the 1 cup sugar, the flour, ginger, lemon juice, vanilla, and salt. Beat in whipping cream just until combined. Stir in eggs (do not beat). Pour into crust-lined pan. Place on a shallow baking pan.
3. Bake in the preheated oven about 45 minutes or just until center is set. In a small bowl, stir together the sour cream and the 2 tablespoons sugar. Using a spoon, spread mixture evenly over top of baked cheesecake. Cool in pan on wire rack for 15 minutes. Loosen crust from sides of pan; cool 30 minutes more. Remove sides of pan; cool cheesecake completely. Cover; chill in refrigerator for at least 4 hours or up to 24 hours.
4. Just before serving, warm the caramel topping and spoon over top of cheesecake, allowing some to drip down sides. If desired, top with strips of crystallized ginger.
5. Makes 12 servings
nutrition facts
Calories448 Total Fat (g)32 Saturated Fat (g)19, Cholesterol (mg)141, Sodium (mg)349, Carbohydrate (g)35, Protein (g)7, Vitamin C (DV%)1, Calcium (DV%)9, Iron (DV%)9, Percent Daily Values are based on a 2,000 calorie diet

For anyone who makes this, let me know how you liked it!
Warm Regards,
Susan


All courtesy of BHG cMeredith Corp.LLC all rights reserved

Calling All NeedleFelters!

Hi, Primmies, I've been wanting to try needlefelting (I actually want to learn a lot of different crafts) and this is a great way
to get motivated. There's a Giveaway at Indygo Junction for
all of these needlefelt books and patterns, the needles, the tools, mat, molds and wool roving. The items are from
Clover.
Click HERE enter the giveaway. I'll be back later with more
pumpkin and gingerbread recipes (it will be ginger-related
recipes during the rest of the week).
Warm Regards,
Susan