The Republic-Times annual holiday cookbook hits stands this week, and in honor of this holiday tradition the R-T is calling on YOU to share your recipes with the community! Help others get a taste of holiday cheer with your favorite seasonal dishes and the R-T will post them to the website for the community to see. Think of it as an R-T original Pinterest pinboard!
Simply email your recipes to firstname.lastname@example.org (you may even include a photo or two of your scrumptious dish) and you will find it right here on our Lifestyles page! You may also send in your recipe through the submit a news tip feature.
Here’s a sneak peak of a recipe you will find in this year’s book:
No Fuss Pineapple Cheesecake Squares
Recipe courtesy of Patti Bauer
This cheesecake is amazing if you like pineapple and I even used pecans once instead of almonds and it was even better I thought!
- 2 cups all-purpose flour
- 1/2 cup confectioner’s sugar
- 1/2 cup sliced almonds or chopped pecans
- 2/3 cup butter
- 2 (8 ounce) packages cream cheese
- 1/2 cup white sugar
- 2 eggs
- 2/3 cup unsweetened pineapple juice (I could not find so used regular)
- 1/4 cup all-purpose flour
- 1/4 cup white sugar
- 1 (20 ounce) can crushed pineapple, drained with juice reserved
- 1/2 cup heavy cream, whipped
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine 2 cups flour, confectioner’s sugar, and almonds. Cut in butter until mixture resembles coarse crumbs. Press into the bottom of a 9×13 inch pan. Bake in preheated oven for 15 to 20 minutes.
While the crust is baking, prepare the cream cheese layer. In a large bowl, beat the cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in 2/3 cup unsweetened pineapple juice. Pour over hot crust and bake for about 20 minutes more in preheated oven. Allow to cool completely.
Make the topping: In a saucepan, combine 1/4 cup flour, 1/4 cup sugar and 1 cup reserved pineapple juice. Bring to a boil and stir for 1 minute. Remove from heat and stir in crushed pineapple. Cool completely. When cool, fold in whipped cream. Spread topping over cream cheese layer. Refrigerate 4 hours before serving.