Hello everyone. Joe here with the latest edition on whats going on in Warwick. Things are really hopping here at the Inn. We are getting ready to put all the trim and doors on in the addition and I will post some pics of the finished product in upcoming posts. We have painted and put the rockers out on the front porch, so you know that summer and warmer weather are almost here.
Bill and I hope your Easter and Passover holidays were wonderful for you and yours. We had a great Easter at my daughter's house with all the grandkids present. And today we celebrated Bill's Greek Orthodox Easter with a traditional Greek dinner with all the trimmings. And to add to the festivities, all the daffodils were in full bloom outside and the ducks and geese were waddling all over the property and swimming in the pond. Very Easterish.
The town of Warwick and the surrounding towns and villages are gearing up for the warm weather season. The farmer's market begins in Warwick on May 13th. You can buy fresh produce, baked goods,wines and all sorts of farm fresh items at the outdoor market every Sunday from 10 am to 2 pm in the South Street parking lot, rain or shine. And on the opening day there will be a special Mothers Day Market, so bring that special mom to enjoy her day.
The Warwick Drive-In is now open and many of our guests come from far and wide to enjoy and old fashioned night at the movies. Check their website for movies and showtimes
And don't forget the many wineries in the area. Whether it be for a wine tasting or a leisurely lunch, our local wineries are among the best.
Now for my recipe of this month. I just made this today and it is a definite keeper. Very simple and very elegant and very delicious. Hope you enjoy it. It is a perfect dessert for a Mother's Day celebration.
Lemon Cheesecake
Crust
1 box Betty Crocker® SuperMoist® yellow cake mix
1/4 cup vegetable oil
1 egg
1 teaspoon grated lemon peel
Filling
2 packages (8 oz each) cream cheese, softened
3/4 cup sugar
3 containers (3.5 oz each) lemon pudding (from 4-pack
container)
1/2 cup sour cream
3 eggs
2 cups frozen (thawed) whipped topping or real whipped
cream for topping
1. Heat oven to 300°F. Spray bottom and side of 10-inch springform pan with baking spray with flour. Wrap foil around outside of pan to catch drips. Reserve 1/4 cup of the cake mix; set
aside. In large bowl, beat remaining cake mix, oil, 1 egg and lemon peel with electric mixer on low speed until crumbly. Press in bottom and 1 inch up side of pan.
2. In same large bowl, beat reserved cake mix, the cream cheese, sugar, pudding and sour cream on medium speed until smooth and creamy. Beat in 3 eggs, one at a time, until mixed. Pour over crust.
3. Bake 1 hour 20 minutes to 1 hour 35 minutes or until edges are set but center of cheesecake jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes longer.
4. Remove cheesecake from oven; place on cooling rack. Without releasing side of pan, run knife around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Cover
loosely; refrigerate 4 hours or overnight. Remove side of pan before serving. Pipe or spoon whipped topping around outside edge of cheesecake. Store covered in refrigerator.
Makes 16 servings
This is such an easy cake and so good for spring or summer desserts. Enjoy.
Crust
1 box Betty Crocker® SuperMoist® yellow cake mix
1/4 cup vegetable oil
1 egg
1 teaspoon grated lemon peel
Filling
2 packages (8 oz each) cream cheese, softened
3/4 cup sugar
3 containers (3.5 oz each) lemon pudding (from 4-pack
container)
1/2 cup sour cream
3 eggs
2 cups frozen (thawed) whipped topping or real whipped
cream for topping
1. Heat oven to 300°F. Spray bottom and side of 10-inch springform pan with baking spray with flour. Wrap foil around outside of pan to catch drips. Reserve 1/4 cup of the cake mix; set
aside. In large bowl, beat remaining cake mix, oil, 1 egg and lemon peel with electric mixer on low speed until crumbly. Press in bottom and 1 inch up side of pan.
2. In same large bowl, beat reserved cake mix, the cream cheese, sugar, pudding and sour cream on medium speed until smooth and creamy. Beat in 3 eggs, one at a time, until mixed. Pour over crust.
3. Bake 1 hour 20 minutes to 1 hour 35 minutes or until edges are set but center of cheesecake jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes longer.
4. Remove cheesecake from oven; place on cooling rack. Without releasing side of pan, run knife around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Cover
loosely; refrigerate 4 hours or overnight. Remove side of pan before serving. Pipe or spoon whipped topping around outside edge of cheesecake. Store covered in refrigerator.
Makes 16 servings
This is such an easy cake and so good for spring or summer desserts. Enjoy.
Well, got to get out to the rose garden and weed. Hope you enjoy your spring and hope to see you all soon.
God Bless you all.
