LEBNA DIP WITH DRIED FIGS
3 c. Greek yogurt
1 1/4 c. chopped stemmed dried figs
3 T. honey
1/4 tsp. salt
Line a strainer with cheesecloth; set over a bowl. Add the yogurt, cover with plastic wrap and let drain in the refrigerator for at least 24 hours or up to 2 days. Transfer the lebna to a medium bowl. Mix in the figs, honey and salt.
Serve with apple slices, strawberries and/or dried mango strips for dipping.
1 c. packed brown sugar
1 c. white sugar
1 c. butter
2 large eggs
2 1/4 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
2 c. oatmeal
1 tsp. vanilla
2 c. gum drops
1 c. chopped walnuts
Bring the butter to room temperature. Preheat the oven to 350 degrees.
Beat the butter with the sugars and the eggs. Stir the flour, baking powder, baking soda and salt together in a bowl. Add the flour mixture to the butter mixture and beat slowly until combined.
Cut the gum drops into pieces. Add the oatmeal, vanilla, gum drops and walnuts to the mixture. Drop the cookie dough using a one-tablespoon scoop onto a greased cookie sheet or a cookie sheet lined with parchment paper. Bake at 350 degrees for 15 minutes. Cool on a wire rack.
¼ c. butter
12 oz. hard gingersnap cookies
1/4 c. sugar
4 8 oz. pkgs. low-fat cream cheese
4 large eggs
1 1/2 c. refrigerated eggnog
2 c. powdered sugar
2 T. flour
1 c. whipping cream
1/2 c. refrigerated eggnog
Freshly grated nutmeg
Bring the cream cheese to room temperature.
Melt the butter.
Preheat the oven to 325°.
Put the cookies in a food processor and chop until finely ground. Combine the ground gingersnaps, sugar and melted butter in a bowl. Stir until combined. Press the mixture onto the bottom of a 10" springform pan.
Beat the cream cheese at medium speed with an electric mixer until smooth. Add the eggs, 1 at a time, beating until blended after each addition. Add 1 1/2 c. eggnog and beat until blended. Stir the powdered sugar and flour together in a small bowl. Slowly add the flour mixture to the cream cheese mixture and mix until thoroughly combined. Pour the cream cheese mixture into the springform pan. Bake at 325° for 60 to 90 minutes until cheesecake is set. Turn off the oven. Leave the cheesecake in the oven with the door closed for 1 hour. Remove to a wire rack and let cool completely. Cover and chill at least 8 hours.
Beat the whipping cream at high speed with an electric mixer until stiff peaks form. Fold in 1/2 c. eggnog. Spread the mixture evenly over the top of the chilled cheesecake. Garnish with freshly grated nutmeg. Chill until served.
It is important to use a 10" springform pan with this recipe. In a smaller pan, the crust is too thick, the cheesecake doesn't get done and there is too much whipped cream topping.
