Issue 48.10
Hello, Southern Utah!!
Let us introduce ourselves.
We pray that you enjoy a grateful, happy Thanksgiving, with a house full of laughing children, adults chatting world politics, and football. It should be a fine day!!
And we ALL truly DO have so much to be thankful for, America and our freedoms, our faith, our wonderful families, and friends. We are blessed, indeed!!
Catherine and I moved to warmer weather in June 2009 from Idaho Falls where we keep a 2nd office. We are now permanently in St George.
We enjoy working together as a husband-wife team of retirement financial advisors, helping people plan for, and make the most of, their retirement. We specialize in safe-money strategies that minimize taxes and maximize peace-of-mind.
We are excited to serve and contribute to this community.
Catherine is into the watercolor society, and I am brushing up my golf game.
Today, Thanksgiving day, we’re maximizing memories. Hope you are, too!
And let us share our favorite Double-Layer Pumpkin Cheesecake recipe.
Double-Layer Pumpkin Cheesecake
. 2 pks cream cheese (8 oz each)
. ½ cup sugar
. 1 Tablespoon cornstarch
. 1 ½ Tablespoons lemon juice
. ½ teaspoon vanilla
.
. 1 can pureed pumpkin (15 oz)
. 1 teaspoon rum or flavoring
. 3 Tablespoons brown sugar
. 1 teaspoon molasses
. ½ teaspoon cinnamon
. ¼ teaspoon ginger
. ¼ teaspoon nutmeg
One 8-inch graham cracker crust
Preheat oven to 350 F
Mix the first set of ingredients until completely smooth.
Spread one cup of this mixture on the bottom crust
Add the next set of ingredients (pumpkin thru nutmeg) to the remaining smooth mixture, and process until well blended. Smooth it carefully over the white layer in the crust, heaping slightly in the middle.
Bake until the center is almost set, about 50-60 minutes (insert a toothpick to see if center is firm)
Remove from the oven and allow to cool.
Refrigerate until completely chilled, at least 3 hours
Serve with fresh whipped cream.