General kitchen advice

Buy Local Food : It’s easy to take locally abundant foods for granted when they’re in season, but you can enjoy many locally produced foods out of season by stocking up. Storing big baskets of hazelnuts (in the Northwest) or pecans (in the Southeast) will come naturally if you start thinking like a squirrel. Look for foods that keep well, such as nuts, honey, winter squash and sweet potatoes and stock up.

Oven Tips : If you don't have one, consider buying a self-cleaning oven. They use less energy for normal cooking because of higher insulation levels. They also save on your rubber glove and cleanser purchases! However, if you use the self-cleaning feature more than once a month, you'll end up using more energy than you saved. When you clean the oven, do it right after cooking to take advantage of residual heat.

Buy Local Food : The most local food of all comes from your own garden. Plant a new garden, enlarge the one you already have, or extend your growing season by using row covers and cloches.

Sweet Potato Cheesecake Recipe

	Category	Cake Recipes
	Views	52
	Ratings	0

Ingredients And Procedures

Crust: 1 1/2 c Graham cracker crumbs

1/4 c Granulated sugar

1/3 c Butter or margarine; melted

Cheesecake: 3 3 oz pkgs cream cheese; soft

1 c Granulated sugar

1/4 c Light brown sugar

1 3/4 c Sweet potatoes, mashed

2 Eggs

2/3 c Evaporated milk; undiluted

2 tb Cornstarch

1/4 ts Ground cinnamon

1/8 ts Ground nutmeg

Topping: 2 c Sour cream; room temperature

1/3 c Granulated sugar

1 ts Vanilla extract

Recipe by: Sweet Potato Festival, Vardamon, Mississippi, 1994 Crust: Combine crumbs, sugar, and butter in bowl. Press onto bottom and 1 inch up on sides of 9 inch springform pan. Bake at 350 degrees for 6 to 8 minutes. Do not allow to brown. Remove from oven and cool. Cheesecake: Beat cream cheese, sugar and brown sugar in large bowl. Beat sweet potatoes, eggs, and milk. Add cornstarch, cinnamon and nutmeg. Beat well. Pour into crust. Bake at 350 degrees for 55 to 60 minutes or until edge is set. Topping: Combine sour cream, sugar and vanilla. Spread over warm cheeseca Return to 350 degree oven and bake 5 minutes. Cool on wire rack. Remove side of pan and chill several hours or overnight.

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<h1>Sweet Potato Cheesecake</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>Crust: 1 1/2 c Graham cracker crumbs <P>1/4 c Granulated sugar <P>1/3 c Butter or margarine; melted <P>Cheesecake: 3 3 oz pkgs cream cheese; soft <P>1 c Granulated sugar <P>1/4 c Light brown sugar <P>1 3/4 c Sweet potatoes, mashed <P>2 Eggs <P>2/3 c Evaporated milk; undiluted <P>2 tb Cornstarch <P>1/4 ts Ground cinnamon <P>1/8 ts Ground nutmeg <P>Topping: 2 c Sour cream; room temperature <P>1/3 c Granulated sugar <P>1 ts Vanilla extract <P>Recipe by: Sweet Potato Festival, Vardamon, Mississippi, 1994 Crust: Combine crumbs, sugar, and butter in bowl. Press onto bottom and 1 inch up on sides of 9 inch springform pan. Bake at 350 degrees for 6 to 8 minutes. Do not allow to brown. Remove from oven and cool. Cheesecake: Beat cream cheese, sugar and brown sugar in large bowl. Beat sweet potatoes, eggs, and milk. Add cornstarch, cinnamon and nutmeg. Beat well. Pour into crust. Bake at 350 degrees for 55 to 60 minutes or until edge is set. Topping: Combine sour cream, sugar and vanilla. Spread over warm cheeseca Return to 350 degree oven and bake 5 minutes. Cool on wire rack. Remove side of pan and chill several hours or overnight. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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