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Category: - Author:- Contributor:

CHEESECAKE WITH BLACKBERRY TOPPING

Ingredient:

1 1/4 c. graham cracker crumbs
1/4 c. sugar
1/4 c. butter
1 tbsp. cinnamon
3 (8 oz.) pkgs. cream cheese
4 eggs
1 c. sugar
1/2 pt. sour cream
3 tbsp. sugar
1 tsp. vanilla
1 jar blackberry jam
1/2 pkg. blackberries, thawed

Direction:

Preheat oven to 300 degrees. Combine crumbs, sugar, cinnamon,

and butter. Press onto bottom of springform pan. Whip cream

cheese. Add eggs, one at a time whipping after each addition.

Gradually add sugar and whip. Pour over crust. Bake 45

minutes. Whip sour cream, sugar and vanilla. Pour on top of

baked cake and bake for 10 more minutes. Remove and chill for

at least 6 hours. When ready to serve, heat jam and

blackberries. Pour hot over the cake slices. Serves 8.

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Pick of the Week

Title:NO SCUM CROCK DILL PICKLES - Author: N/A - Contributor:

Ingredient:

1 peck 4 to 6 inch pickles
4 grape or horseradish leaves
1 bunch dill weed
6 qts. water
2 tbsp. alum
1 1/2 pt. vinegar
1 1/2 c. canning salt
8 cloves garlic, optional
A 4 gal. crock

Direction:
Wash and place in crock; pickles, grape (or horseradish) leaves and dill. Boil together water, vinegar, salt, and alum for at least 5 minutes. Cool and pour over pickles. Weight with plate to keep pickles covered with brine solution and cure for 10 days. You may add garlic after the eighth day. Let cure in a cool place.