Blueberry Cheesecake

Dad is the cheesecake man. He makes really fantastic cheesecakes that are ginormous. And that means they are really, really big. Since I don't get to see him very often, he made a huge effort to make every yummy treat he knew how to make.

It resulted in 4 cheesecakes and a key lime pie in a week. I gained 5 pounds. Mom and Hali counted the desserts in the fridge one night: 5 choices. Obviously I had one of each. Every night. Someone please save me from myself. Nobody should be so committed to dessert. (But it is really good.)

If you know Dad, give him a call. He is the cheesecake man. If you don't know him you will have to make your own cheesecake. Several other flavors will be coming soon.

Blueberry Cheese Cake

Crust

For 10 inch springform pan For 9 inch springform pan

1 ½ cups vanilla wafer crumbs 1 cup vanilla wafer crumbs

¾ cup flaked coconut – toasted ½ cup flaked coconut – toasted

3/8 cup finely chopped walnuts ¼ cup finely chopped walnuts

3 T sugar 1/8 cup sugar

½ cup butter – melted 6 T butter – melted (a little less butter works ok) Combine 1st 4 ingredients in bowl – stir in butter Press onto bottom an 1 in up sides of springform pan Refrigerate for 15 min.

Cook Sauce

2 ½ cups blueberries

¼ cup sugar (combine sugar and cornstarch before adding) (little less sugar)

3 t cornstarch

1 T water

1 T lemon juice

Cook until it thickens.

Filling

3 packages (8 oz each) cream cheese – softened

1 (14 oz.) sweetened condensed milk

4 eggs

1 tsp vanilla

In a mixing bowl, beat cream cheese until smooth. Beat cream cheese and condensed milk till combined. Add eggs and vanilla; beat till combined Pour ½ in to crust. Add ½ of blueberry sauce. Add rest of filling. Swirl in the rest of blueberry sauce. Place pan on baking sheet. Bake at 350 for 50 to 60 min or until center is nearly set Cool for 10 min. Carefully run a knife around edge of pan to loosen. Refrigerate overnight

Nasturtium Orange Butter - And Other Creations

Aunt Marie sent me home with a bouquet of edible flowers. They were beautiful and I was thrilled - but a bit hesitant to actually eat a flower.

We wanted an excuse to see her, so we asked if we could help weed her garden. She saw through our excuses but let us come. Aunt Louise got the short end of the stick because I left with FOUR BAGS of loot and she got nothing. I guess the moral of the story is if I volunteer to help, hide your stuff because I may be really excited to use all the wonderful things growing in your garden. It's my garden envy and I must wear it on my sleeve because everyone gave me some food as a gift. At any rate, I'm a lucky, lucky girl.

Thanks, Aunt Marie. I loved everything that came from your garden and you are so generous.

These are stuffed with cream cheese and chives and next time I get my hands on a few blooms I am going to try the honey and walnut recipe.

A salad with a few gorgeous blooms as garnish looks really fancy. Aunt Marie is so nice and fun. I wish I lived closer to her so I could see her every day.

Nasturtium Orange Butter

1/2 cup unsalted butter, at room temperature

2 t orange peel, grated

1 T lime juice

3 T nasturtium blossoms, finely chopped

Herbed Cream Cheese Stuffed Nasturtium Blossoms

3 ounces softened cream cheese
1 T heavy cream
2 T minced fresh chives

Nasturtium Stuffed with Honey, Cream Cheese, and Walnuts

3/4 cup cream cheese, softened

4 T sour cream

1 T fresh lemon juice

3 T honey

1 t vanilla

1/3 cup chopped walnuts

1/4 cup chopped golden raisins

20 nasturtiums and leaves, washed and dried

Salt to taste
30 large nasturtium blossoms