YaHoo! We finally got in our Memory Box dies and I am sorry to announce they are pretty much gone already. We do have several still available so please check the store. If there is one you want and it is out of stock...please email us thru the store and we will put you on the growing list of people waiting. This way you won't miss out when they come in late next week. We really suggest that you do get on the list because some of this last batch were gone within 4 hours.
We do have all the supplies needed for the Spinning card Kathryn of The Scrap Beach is doing next Thursday. So you can find those in the store
As I have been promising...here is a fabulous twist on traditional Pecan Pie. Once I made this I never made one the regular way again. I hope you enjoy it as much as my gang does!
'nite all, Barrie & Carol
Pecan Cheesecake Pie
1 Deep dish pie crust
1 8oz pkg cream cheese softened
4 lg eggs
3/4C sugar divided (1/4 & 1/2)
2tsp vanilla divided
1 C Light corn syrup
1 1/4C chopped pecans
>Beat cream cheese, 1 egg, 1/2C sugar, 1tsp vanilla and salt at med. speed with electric mixer until smooth. Pour into pie crust.
Sprinkle evenly with chopped pecans
>Whisk together corn syrup and remaining 3 eggs, 1/4C sugar and 1 tsp vanilla; pour over pecans. Place pie on baking sheet.
> Bake at 350 degrees on lowest oven rack 55-min or until done. Cool on wire rack. Best chilled and served the next day.