Sweet Fruit Salsa with Cinnamon Chips
Updated: May 22, 2012 3:50PM
Memorial Day weekend is approaching, so it’s time for picnics and other warm-weather gatherings.
Can’t get together without food now, can we? Sweet Fruit Salsa with Cinnamon Chips — from the kitchens of Spice Islands in response to a fruit salsa recipe request from S.F. of Chicago — and Crust-less Cheesecake — from readers Laura Mahrenholz and Jeannine Konopacki for P.J. of Lemont — are two possibilities.
If, like me, you crave sweet-salty flavor combinations, don’t hesitate to serve the fruit salsa with both cinnamon chips and the more usual salty chips. Delicious!
Mahrenholz’s recipe for creamy Crust-less Cheesecake is worth every minute of the more than 6 hours it requires. Should you be more inclined to try a Crust-less Cheesecake that can be baked for 30 minutes and cooled (but doesn’t compare in texture and authenticity), try the following recipe Konopacki discovered on Cooks.com:
In a large bowl and using a mixer, combine 3 eggs, 2/3 cup sugar and 2 (8-ounce) packages of cream cheese. Pour into buttered glass pie pan and bake at 350 degrees for 30 minutes. Cool. Serve plain or topped with cherry or blueberry pie filling. Keep refrigerated.
Since two of my favorite Heinemann’s products are no longer available, would they give up their recipes for Cheese Flakies and Sugar Cookies?
Can a reader help me with a recipe for a hot breakfast cereal made with leftover brown rice?
I would appreciate a recipe for traditional baklava.