In the first news of the morning, Emma, one of the wild sheep, is lambing. She's had one so far and may just have a single. I re-bedded their shelter and left them alone. I'll try to catch the baby and iodine it's navel and check it over when it gets to be daylight.
Yesterday, I went to Mountain Home to promote the OFC Cooking Classes on the 726 Show, a hometown talk show about the area. I created and baked up a batch of Peach baked cheesecake cups, that we are going to be making in the February Sweet Treats with whole grains and fruit class. They were good! The cast ate one on air and the crew loved theirs behind the camera.
Peach Baked Cheesecake Cups
2 cups War Eagle Oats
1/4 cup butter
1 T honey
Melt the butter. Stir butter and honey in with oats. Pack in bottoms and sides of cups in a 12-cup non-stick muffin pan.
Filling Ingredients
1- 15oz. can of peaches packed in fruit juice, store bought works just fine.
2 eggs, farm-fresh preferred (of course!)
8 oz. of neufchatel or fresh creamy goat cheese
Blend these ingredients in a blender until smooth. Leave the juice in with the peaches, but do take the shells off the eggs!
Pour the cheese mix over the oats in the muffin pan.
Bake at 350 for 40 minutes. Test with a knife to make sure it comes out clean.
Cool on a rack for 10 minutes or more. Sprinkle with cinnamon.
Serve with slices of fresh peach or a diced peach preserve and a few curls of dark chocolate for accent.
I created these in part because New York baked cheesecake is one of my all-time favoritest foods. .And peaches... and oats.
Try this recipe and enjoy! Let me know if you have any comments
Yesterday, I went to Mountain Home to promote the OFC Cooking Classes on the 726 Show, a hometown talk show about the area. I created and baked up a batch of Peach baked cheesecake cups, that we are going to be making in the February Sweet Treats with whole grains and fruit class. They were good! The cast ate one on air and the crew loved theirs behind the camera.
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| Oats, butter, honey and muffin pan |
2 cups War Eagle Oats
1/4 cup butter
1 T honey
Melt the butter. Stir butter and honey in with oats. Pack in bottoms and sides of cups in a 12-cup non-stick muffin pan.
Filling Ingredients
1- 15oz. can of peaches packed in fruit juice, store bought works just fine.
2 eggs, farm-fresh preferred (of course!)
8 oz. of neufchatel or fresh creamy goat cheese
 |
| Blend the eggs, cheese and peaches 'til smooth. |
Blend these ingredients in a blender until smooth. Leave the juice in with the peaches, but do take the shells off the eggs!
Pour the cheese mix over the oats in the muffin pan.
Bake at 350 for 40 minutes. Test with a knife to make sure it comes out clean.
Cool on a rack for 10 minutes or more. Sprinkle with cinnamon.
Serve with slices of fresh peach or a diced peach preserve and a few curls of dark chocolate for accent.
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| Let cool for at least 10 minutes. |
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| Top with sliced fresh peach |
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| Remember to sprinkle with cinnamon |
Try this recipe and enjoy! Let me know if you have any comments
2 comments:
For some reason it never occurred to me to make cheesecake in a muffin tin until I saw this. It's one of the reasons I don't make cheesecake; It just seems like a recipe for plus size jeans to have a whole cake around! But this would be good for freezing and taking out just one at a time! Thanks for the idea!
It makes them nice to take to potlucks, or work lunches, too!
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