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Roger's Romance With Food


	Cookbook Image - 288570	Title: Roger's Romance With Food	By: Roger Hennessy	Group/Family Location: Bristol, IN	Organization: Roger Hennessy
Book Number: 288570
From: Bristol, IN
Number of Recipes: 200
Binding Style: 3 Ring

Special Features: 3 ring binder to be able to add your favorite recipes.

Description: Roger's Romance with Food. Tasteful Treasures by Roger Le Chef. Favorite recipes from family and friends of Roger Le Chef.

How to Purchase

Make check payable to:
Sharon Hennessy

Mail order to:
Roger Hennessy
P O Box 321
Bristol, IN 46507
Phone: 574-848-1580
E-mail: rogerlechef@yahoo.com

Cost: $25.00
plus $5.00 S/H per book.

Favorite Recipe

French Cheesecake
By: Roger Hennessy

  • Crust:
  • 1 3/4 cups graham cracker crumbs, finely ground
  • 1/2 cup melted butter
  • 2 Tablespoons sugar
  • Filling:
  • 1 cup sugar
  • 2 lbs. cream cheese, softened
  • 2 eggs
  • 1 teaspoon pure vanilla extract (not imitation)
  • 2 Tablespoons cornstarch
  • 1 cup sour cream

Note: All filling ingredients must be at room temperature. Preheat oven to 325 F. Combine the crust ingredients and mix well. Put parchment paper on the bottom of a 9 inch spring-form pan and secure the sides of the pan. Spray the inside of the pan with cooking spray. Press the crust mixture on the bottom and halfway up the sides of the pan. Set aside. In the mixing bowl of a standard mixer with a paddle attachment attached, beat the cream cheese and sugar until smooth and light. Beat in the eggs one at a time and then the vanilla and cornstarch just until blended. Stir in the sour cream. Pour the mixture into the prepared spring-form pan with the crust in it. Put a pan with water in it into the hot oven, then put the cheesecake on the middle rack of the oven and bake for 50 minutes. When the cheesecake is raised and done in the center, remove from the oven and cool in the spring-form pan on a wire rack. When cooled, put the cheesecake in the refrigerator overnight in the spring-form pan. The next day, remove the sides of the spring-form pan and put the cheesecake on a plate. You may top the cheesecake with cherry or blueberry pie filling. Also, fresh fruit, well drained, can be used to top the cheesecake. Strawberries, raspberries, peaches, or other seasonal fruit may be used.







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