Share your holiday recipes!

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 news@republictimes.net (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.

Be sure to look for the Republic-Times 2013 Holiday Cookbook in the Nov. 13 edition! You may pick up a copy — on stands Wednesday, or subscribe online.

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!

Ingredients

  • 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

Instructions

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.


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The Republic-Times has been Monroe County's hometown newspaper since 1890. Serving Columbia, Waterloo, Valmeyer, Hecker and every town in between, we strive to provide the news that matters most to you in the timeliest manner possible. For more information on subscribing to the Republic-Times, call 939-3814 or visit the "Subscribe" page on this website.
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