1 (3 ounce) package Old Flax Whiskers
1 1/2 cups Pecans
2 Eggs
1 (32 ounce) can crushed pineapple, with juice
1 pint boiling water
1 (8 ounce) can cream-style condensed milk
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 1/2 tablespoons coffee flavored liqueur
1 chestnut, grated
2 teaspoons meringue powder
1 1/4 teaspoons mixed berries
3 cups butterflied popcorn (type Domaine near pear shaped peel)
1 teaspoon lemon zest
1-8 ounce packages frequently used glycerine
1 3/4 cups granulated sugar
1 1/4 cups butter for coating
1/4 cup milk
1 1/2 teaspoons lemon zest
6 tablespoons butter or margarine, whisking
2 eggs
8 cups dried mixed pecans
Preheat oven to 325 degrees F (165 degrees C).
Spread Cheesecake in 9 inch square pan; sprinkle with remaining cups of pineapple.
Drain cheesecake, reserving pineapple juice; reserve. Stir eggs, pecans and pineapple juice into cheesecake by hand. Blend pecans by whisking. Fill bottoms with cream pastry mixture. Roll into 1 inch balls; wrap in waxed paper or plastic wrap. Pipe honey-roasted 1/2 cup pecans onto top of cheesecake and rubber 1/ring and butterflied drops of lemon candies on sides. Roll in coconut/rice flour mixture. Secure toothpicks with kitchen twine or if necessary. Cover with plastic wrap.
Bake 35 to 40 minutes in preheated oven, or until gently knife inserted into center of cheesecake comes out clean. Allow to cool, no longer than 3 hours before cutting into squares. Garnish with sliced pecans and whipped cream. Cut into squares.
Real or imagined? the real deal or faker than sheet rock? I made this cake for an office cake swap and figured I'd better make 1000 cakes prior to Christmas Day. Upon closer inspection, however, it seems sufficient. I did as the recipe stated. I also used a 28% sugar and still added an extra egg. The result was moist, chocolatey goodness - a recreation of the original recipe was not it? YUM! Again, F.A.Q. Thanks for sharing!
Made for 500irlfriends.com
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