This week some thing for the sweet tooth! Well 3 somethings Blueberries, Chocolate and Bananas ! No not all together Enjoy

BLUEBERRY TORTE

1 Cup crushed graham crackers

1/2 Cup sugar

1/2 Cup (1 cube) melted butter

Mix the above and spread in 9×13 pan.

1 Large Cream Cheese

1/2 Cup sugar

Cream the above together and add 2 eggs. Beat together and pour over graham cracker crust. Bake at 350 degrees for 25 minutes.

Cool and pour over 1 can Comstock Blueberry Pie filling.

Cut in squares and serve with whip cream!

Chocolate Swirl Cheesecake

1 6 ounce package (1 cup) Semi Sweet chocolate morsels

½ cup sugar

1 ¼ cups graham cracker crumbs

2 tablespoons sugar

¼ cup melted butter

2 8 ounce packages cream cheese, softened

¾ cups sugar

½ cup sour cream

1 teaspoon vanilla extract

4 eggs

Preheat oven to 325. Over hot (not boiling) water, combine semi sweet chocolate morsels and ½ cup sugar. Heat until morsels melt and mixture is smooth. Remove from heat and set aside. In a small bowl, combine graham cracker crumbs, 2 tablespoons sugar and the melted butter. Mix well.   Pat firmly into a 9-inch springform pan, covering bottom and 1 inch up sides; set aside.   In a large bowl, beat cream cheese until light and creamy. Gradually beat in ¾ cup of sugar. Mix in sour cream and vanilla extract. Add eggs, one at a time, beating well after each addition. Divide batter in half. Stir in melted chocolate mixture into one half. Pour into crumb lined pan. Cover with plain batter. With a knife, swirl chocolate batter though the plain batter to marbleize. Bake 50 minutes or until only a 2 to 3 inch circle in center will shake. Cool at room temperature. Refrigerate until ready to serve.

Bananas Flambé

Ingredients:

6 Tablespoons Butter

1 Tablespoon Cinnamon, Ground

6 ounces White Rum

3 ounces Banana Liquor

3 / 4 Cup Brown Sugar

6 Bananas, Peeled & Sliced Lengthwise

Vanilla Ice Cream

NOTE: The bananas must be fully ripe (yellow skins flecked with small brown spots) for this recipe.

method

Combine the rum and the banana liquor. Then, gently heat – do not allow to come to a boil.

Melt the butter in a chafing dish and thoroughly blend in the brown sugar. Then add the bananas.

Saute lightly.

Sprinkle the cinnamon over.

Lower the flame and pour the rum and banana liquor mixture over the bananas.

Ignite carefully, basting the bananas with the flaming liquid.

Serving:

Serve over ice cream after the flames have died. (This recipe yields 6 servings)

Peace remember for more visit me on the web and www.curtisaikens.com