Always cheesecake time.

Somehow I misplaced April. It was here just a moment ago, I have a vivid recollection of taxes...hmmm. We have been busy with yard work, I planted my window boxes about a week ago and I'm itching to get at my planters around the yard. Mike has the gardens planned out, a variety of tomatoes, and cucumbers, are being cared for in anticipation of the ground warming up enough to plant. I think in about 10 days it will be time!

School has been so wonderful. This is the time of year when I really would like to keep them. Yesterday I found myself just watching the different groups and I was so proud of the way they interact with each other. Polite words, kind actions, giggly laughs, that's what 4 & 5 year olds are all about! I will miss these little people as they move on with their education. Some stay here at St. Paul's, but many go to other schools. It's always heartwarming when an alumni student calls and want to come read to the 'little kids', or stops by just to say 'hi'.

I have been playing around with salads, I tried a Tabbouleh recipe that was OK, but I have a friend who sent me a recipe with great promise. I'm anxious to try it! Mike made a ham and bean soup yesterday in the slow cooker. It has been a good week to revisit soup, cool and windy. Spring will come back, I know it!

This recipe for cheese cake turned out pretty well. You could use any kind of nut, pecans sound good to me too! Isn't it pretty? I didn't chop the nuts on top, they were slivered and I just let them be. Enjoy if you try it!

Almond Praline Cheesecake

• Yield: 1 (9-inch) cheesecake
• Nutrition: See Below
• Prep Time: 15 Minutes
• Cook Time: 60 Minutes

Ingredients

• 3/4 cup graham cracker crumbs
• 1/2 cup slivered almonds, toasted* and finely chopped
• 1/4 cup firmly packed brown sugar
• 1/4 cup butter, melted
• 3 (8 oz.) packages cream cheese, softened
• 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
• 3 large eggs
• 1 teaspoon almond extract
• ALMOND PRALINE TOPPING
• 1/3 cup firmly packed dark brown sugar
• 1/3 cup heavy cream
• 1/2 cup chopped, toasted* slivered almonds

Instructions

• HEAT oven to 300°F. Combine graham cracker crumbs, almonds, brown sugar and butter in medium bowl; press firmly into bottom of ungreased 9-inch springform pan or 13 x 9-inch baking pan.
• BEAT cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk until smooth (do not overbeat). Add eggs and almond extract; mix well. Pour over crust.
• BAKE 55 to 60 minutes or until center is set. Cool. Top with Almond Praline Topping. Chill.
• ALMOND PRALINE TOPPING
• COMBINE brown sugar and cream in small saucepan. Cook and stir until sugar dissolves. Simmer 5 minutes or until thickened. Remove from heat; stir in 1/2 cup chopped, toasted slivered almonds. Spoon evenly over cheesecake. (For 13 x 9-inch pan, double all topping ingredients; simmer 10 to 12 minutes or until thickened).
• *To toast almonds: Place almonds in dry nonstick skillet; cook over medium heat, shaking pan until nuts are lightly browned.