FOR THE BISCUIT LAYER - Mix all
For cheesecake:.
Preheat oven to 325
to the top of the cheesecake (spaced evenly apart).
e paper in place.
FOR THE CRUST: Use a
xtending at 2 opposite sides for handles. For the cake, beat butter
ven to 350 degrees.
For the crust:
Combine butter
For Scones:
Preheat oven to
ll the.
remaining ingredients for the cheesecake.
Pour into the
an.
Bake in oven for 10 minutes and then remove
br>Make filling and bake cheesecake: Reduce oven temperature to 300
nd add the sugar, beating for about 2 minutes. Beat in
For the crust:
Heat the
FOR THE CRUST:
Preheat oven
he sides, about 10 minutes for the crust and 25 minutes
In a very large bowl, combine lettuce,spinach,radicchio,red onions,green olives,mushrooms,eggs,hearts of palm and bacon; toss well.
Add crumbled blue cheese, croutons and about 1/2 to 3/4 of Lemon Basil Dressing; toss until well mixed.
Divide salad among 4 dinner plates, garnish with cherry tomato halves and top salads with crispy fried onions.
For Lemon Basil Dressing:.
Combine all ingredients,add seasoned salt and garlic pepper to taste.
Mix well; refrigerate until serving.
Refrigerate any leftover dressing.
inch baking pan.
FOR CRANBERRY FILLING ~ In a small
Make batter for Lemon Custard Angel Food Cake as directed, except add 1/2 teaspoon nutmeg.
Bake as directed.
Cool.
ithout any gaps.
Refrigerate for 20 minutes then bake base
firm crust) & bake for 10 minutes.
Reduce oven
for about 5 minutes or until rhubarb is tender. Cool. Add lemon