Dryrub: Mix together.
Basting Sauce: Combine first four ingredients in a saucepan and mix well. Cook very slowly for 1 hour. Add sugar, butter, and root beer to mixture and slow boil for 30 minutes. Recommended for pork and game.
Wet Sauce: Mix all ingredients in a saucepan and simmer for 1 hour. Let sauce stand for 2 hours before serving on the side with barbecue.
Rub Dry Rub into both sides of skinned ribs. Place meat on grill away from coals, bone side down. Cook ribs 1-1/2 to 2 hours, never turning, before using basting sauce. ...
Cheesecake:
Combine 1st 3 ingredients;
f the chopping for this recipe, but your patience will be
utter.Proceed with rest of recipe.
I grew up on
Allow cream cheese, sour cream and butter to come to room temperature. In a large mixing bowl, blend together all ingredients except eggs. Beat eggs into mixture, one at a time, mixing well after each addition.
Mix ingredients for the crepes together, adding then in the order given until the mixture is smooth and free of lumps.
Heat a lightly greased skillet over medium heat until water sizzles on contact.
Pour 1/8 teaspoon of batter into skillet, swirl for evenness and cook for 30 to 45 seconds.
Remove from the skillet onto a clean dry towel while making the rest of the crepes.
Spread filling on each crepe in the order given in the filling ingredients list.
Roll up crepes and cut into 1 inch or so bite size pieces.
Insert ...
Preheat oven to 350\u00b0.
Spread pumpkin filling evenly in bottom of pie crust.
nd have not made this recipe for many years- I am
he crumbs.
Empty the cheesecake filling into a large mixing
lices and perhaps wanting a cheesecake not as high as what
se any Belgium waffle batter recipe, feel free to use your
hour more. (If the cheesecake is not done after 45
ry overbaked once the cheesecake cooks. Set the
-inch springform pan).
Cheesecake: Beat together cream cheese, sugar
et, about 50 minutes. Transfer cheesecake to a wire rack to
cool.
TO MAKE THE CHEESECAKE: Heat oven to 350\u00b0F
inutes or until set (the cheesecake should feel firm when lightly
ush up to remove the cheesecake from the cup. Use a
o 200*F.
Bake cheesecake 1 hour longer, covering loosely
ell and spread over cooled cheesecake.
Refrigerate 4 hours or