The daffodils will bloom for you without chill. Go ahead and plant them. FYI all daffodils will not persist (come back year after year) in the deep south. There are those that will, but more that won't. So, depending on the varieties you bought, you may or may not see them after two to four years. Neverthless, you'll enjoy them for now and can do research in the meantime. Crocus tammasinianus will bloom and return for you. That is the kind that is commonly sold here, so with a bit of luck, you should be alright with that. The hyacinths, however, do need chill for 8 to 10 weeks in order to bloom. I understand about the space issue. By next year, I intend to have a little dorm fridge that I can run in the garage for the few weeks it takes to chill bulbs. I have been known to chill bulbs in the church refrigerator too, although this requires permission. :) If you want to learn more about bulb growing in the south, get your hands on Scott Ogden's Book, "Garden Bulbs for the South", which I discovered based on recommendations from others in this forum. Without a doubt, I have saved more than enough on bulbs that don't have a chance of thriving here than the cost of the book. And, my pleasure in bulb growing has multiplied tenfold. (I have Grand Soleil D'Or and Grand Primo Paperwhites in full bloom in my yard right now. It surely does brighten up January!)

Homey - I almost never post on this forum but I'll help you out. Ricotta can make a great cheesecake. You can simply bake ricotta actually, and don't even call it a "cake". The texture will not be smooth like with Philadelphia Cream Cheese. You can use a crust that's kind of a pate sucree - mix together some butter, flour and sugar and add an egg or two. Can incorporate crushed nuts of some sort if you want. Bake it a bit before putting in the filling - many people don't do that but they should. Matter of fact, do that with the graham cracker crust too - if you put a wet filling on an unbaked crust, the crust will never quite cook right. But be careful - it will burn fast so watch it. When you're making a cheesecake, what you're really making is a custard. You thicken a custard with eggs. When the temp gets hot enough to change the proteins of the eggs, they solidify and that's why your custard hardens. Exactly the same thing you do with flan, etc. So when you cook it, don't leave it in the oven until it's completely done. Take it out or stop cooking it when the center is still kind of gooey - the internal temp of the custard will finish the cooking itself. If you cook until done completely, you'll end up with an overcooked cheesecake and it won't be smooth. You don't have to use Philadelphia cream cheese obviously, and the better the cheese, the better the finished product. You can actually make your own and it will be delicious. Get some good yogurt, or make your own yogurt, and strain it well. That's essentially cream cheese - the commercial version adds a lot of starch and stabilizers, but the original is very common in the Middle East, Greece, and France. Whatever you use, if you whip the batter and incorporate a lot of air, you'll end up with a kind of souffle that will rise and sink, so it's better to mix by hand or with minimal help from the food processor or whatever else you're using. As always, don't worry about specific measurements in your cooking. As a rule of thumb, if you use those 8 oz packages of cheese, use one egg per package and a tablespoon of sugar. If you like it sweeter, use a bit more sugar or honey or maple syrup or whatever. Also add a pinch of salt and maybe a few drops of vanilla. From there, you can go anywhere. When they're in season, I add blueberries or raspberries or strawberries, etc. Or peaches, which are wonderful. You can put in a food processor or put in chunks. For the holidays, add pumpkin - baked not canned because it's less watery, and add some cinnamon, cloves, ginger, etc. Or dice up a jalapeno really fine and incorporate that. Or burnt butter or a banana or melted chocolate or peanut butter. You don't need a "recipe" for any of those - just add what you feel will work. It's the ratio of liquid to egg and the cooking time that is going to make the difference in your final product. You don't need to add sour cream, and I wouldn't. Or you can make a savory cheesecake - forego the sugar and add chunks of blue cheese, mushrooms, herbs, or whatever. It's essentially a kind of quiche at that point. What you should NOT do is use condensed milk. That's way too sweet and has a grainy texture that's horrid. If you want something similar, make dulce de leche or confiture du lait - you can do it in a crock pot. Use about 1/2 cup of sugar for every 2 cups of milk and add about a quarter spoon of salt. Bring to a boil and then turn the heat down way low and simmer until it's reduced to a fraction of what it was. You decide how thick you want it. Good luck and happy baking!

I make a cheese cake that is topped with a cup of sour cream mixed with 2 , sugar and 1/2 tsp vanilla....spread on the cheese cake and return to3 75 oven for 20 minutes.... But to fill deepc racke you will need 2 or 3 times as much...double ro triple the recipe.

If he doesn't object to nuts, you can make very nice crusts with walnuts or almonds. There are a lot of ways to do it from something like this: For the Crust: 1 cup (4.5 ounces) walnut pieces 1 cup (5 ounces) all-purpose flour 1/2 cup (3 ounces) confectioner sugar, tamped lightly down and leveled off 1/2 teaspoon cinnamon 1/2 teaspoon salt 1/2 cup (4 ounces) unsalted butter, softened and cut into tablespoon pieces Prepare the crust: Line a 9x13 baking pan with parchmentl. Place the nuts in the bowl of a food processor and coarsely grind, about 15 one-second pulses. Add the flour, sugar, cinnamon, and salt, and pulse until finely ground, about 10 additional one-second pulses. Sprinkle the chunks of butter over the top of the flour-nut mix and pulse until the mixture holds together when compressed in your palm, another 20-25 one-second pulses. Press the crust mix into the baking dish, making it as even as possible. Freeze for 30-60 minutes. Pre-heat the oven to 350°F. Remove the crust from the freezer and bake for 20-25 minutes, until beginning to color around the edges. to just tossing some nuts and a couple of pitted dates into the food processor till it makes a big sticky ball.