I like this one for a regular cheesecake: BEST CHEESECAKE Creust: 1 cup flour 1/4 cup sugar 1 tsp grated lemon zest 1 stick butter 1 egg yolk, slightly beaten 1/4 tsp vanilla Preheat oven to 400°. Combine the flour, sugar & lemon zest. Cut in butter with a pastry blender until teh mixture is crumbly. Add the yolk & vanilla; blend well. Pat 1/3 of the dough on the bottom of a 9" springform pan (sides removed.) Bake about 6 minutes or until golden; cool. Butter the sides of the pan; attach to the bottom. Pat the remaining dough evenly on the sides to a height of 2". Cheese Filling Five 8 oz pkg cream cheese, softened 1 3/4 cup sugar 3 TBL flour 3/4 tsp grated lemon zest 1/4 tsp salt 1/4 tsp vanilla 5 eggs (1 cup) 2 egg yolks 1/4 cup heavy cream Heat oven to 500°. Put the cream chese in a mixing bowl & beat until fluffy. In a separate bowl, combine the sugar, flour, lemon zest, salt & vanilla. Gradually blend into the cheese. Add the eggs & yolks, 1 at a time; beat well after each addition. Gently stir in the cream. Turn into the crust-lined pan. Bake at 500° for 5-8 minutes or until the top of the crust is golden. Reduce the heat to 200°; bake 1 hour longer. Remove from the oven; cool in the pan for 3 hours. Remove the sides of the pan. Chill 6 hours or overnight.~~(Serve in small slices, very rich.) For a gussied up verson I like this: PRALINE CHEESECAKE WITH PECAN SAUCE Crust: 1 1/4 cups graham cracker crumbs 1/4 cup sugar 1/4 cup pecans, chopped & toasted 4 TBL butter, melted Preheat oven to 350°. Combine the crumbs, sugar & pecans in a bowl. Add the melted butter & mix well. Press the crumb mixture over the bottom & 1 1/2" i[ tje sodes pf a 9" springform. Bake 10 minutes. Filling: Three 8 oz pkg cream cheese, softened 1 cup packed brown sugar 2/3 cup evaporated milk 2 TBL flour 1 1/2 tsp vanilla 3 eggs 1 cup pecan halves, toasted Beat together the cheese, brown sugar, evaporated milk, flour & vanilla. Add the eggs & beat just until blended. Pour into the hot baked crust. Bake 50-55 minutes. Cool in the pan 30 minutes, loosen the sides of the springform & remove the rim. Cool completely. Arrange the pecan halves on top of the cheesecake. Pecan Sauce 1 cup dark brown sugar, packed 2 TBL cornstarch 2 TBL butter 1/2 cup broken pecan pieces In a saucepan, mix the brown sugar & cornstarch. Add 1 1/2 cups of water. Bring to a boil & stir over medium heat until thickened & bubbly, about 5 minutes. Stir in the butter & add the pecans. Serve the sauce over the cheesecake or pass in a sauceboat.~~

Sounds good to me too. I have this recipe from a restaurant we use to go to when we lived in Grand Rapids 25 years ago. The owner was generous enough to share a couple of his recipes with me. Home Cookin 4.9 Chapter: Recipes From Thibeault's Table Shire House Cream Cheese Pie ============================ have had this recipe for over 25 years. It was given to my by the owners of the Shire House Restaurant which was just outside of Grand Rapids, Michigan The restaurant has been gone for many years. The orginal recipe calls for poached pears but I have used strawberries as well as apricots 1 8 oz cream cheese 1 cup whipping cream 1 French Pie Crust (Pate Sucree) Honey sugar vanilla 6 poached pear halves (substitute other fruit) orange liqueur Apricot Preserves . Poach Pears or apricots in 1 cup sugar to 2 cups water with 1 tablespoon of lemon added. Cook until tender and cool. Prepare and bake pie crust. Cool Whip cream cheese with 3 to 5 tablespoons of honey (to taste). Whip cream with sugar (again to taste) Add vanilla. Fold cream into cheese and add to cold pie crust. Decorate with pears and brush with orange liqueur.

If you don't mind a little extra work this is my favourite Chicken Pot Pie recipe. I adjust the filling depending on what I feel like. But I always cook fresh chicken breasts and use the broth to cook the rest of the ingredients. I don't like it made with leftover chicken. You can top it with , the or with . Home Cookin Chapter: Recipes From Thibeault's Table Chicken Pot Pie With Herbed Crust ================================= Pie can be topped with herbed crust or with Puff pastry Dough 1 1/2 cups all purpose flour 2 Tablespoons chopped fresh thyme 1/2 teaspoon salt 4 Tablespoons cold butter, cut into 1 inch pieces 1/4 cup cold solid vegetable shortening cut into bits 1/4 cup ice water Chicken filling 4 Large chicken breasts 5 Cups chicken broth 2 Teaspoons black peppercorns 2 bay leaves 4 springs fresh thyme 3 Large garlic cloves 2 Small carrots cut into 3/4 inch cubes 1 Small leek cut into 1/2 inch thick pieces (about 2 cups) 1 Large sweet potato 1 or 2 stalks of celery 2 or three large baking potatoes cut into 1 1/2 inch pieces 1 Cup frozen peas Sauce 4 Tablespoons butter 5 Tablespoons all purpose flour 1 Cup heavy cream 2 Tablespoons chopped fresh thyme salt and pepper . Use any combination of vegetables. I have added fresh green beans cut into 1/2 inch pieces. Cook the chicken in a soup pot with the broth, peppercorns, bay leaves, thyme and garlic. Bring to a boil over high head. Reduce the heat to low and simmer very gently until the chicken is cooked. Remove the chicken from the pot and let cool. Remove meat from bones. Strain broth to remove peppercorns and herbs. Bring strained broth to a boil and add leeks, celery and carrot. Cook a couple of minutes and then add sweet potatoes and regular potatoes. Remove vegetables from broth to a bowl with the chicken and set aside. Make sauce, by melting butter in a saucepan over low heat. Add flour and then cooking stirring frequently with a whisk, until the mixture develops a nutty smell, about 2 minutes. Slowly add half the broth to the roux, whisking constantly until the sauce thickens. Add the rest of the broth along with the cream and chopped thyme. Increase the heat to moderate and allow the sauce to simmer, stirring occasionally, until it is well steeped with the flavour of thyme. Remove the pan from the head. Add the vegetables and chicken to the sauce. Add frozen peas. Season with salt and pepper. Spoon filling into the pan. Cover with pastry, trucking in edge to seal to side of pan. Reroll the dough trimmings and cut out several leaf shapes to decorate. Make small incisions in the crust to allow steam to escape. Bake in a 375 degree oven until crust in golden brown, for about 50 minutes.

I've done it....but didn't use a recipe...other than that for the crust and the filling . I made 2 times the crust recipe, patted it into the bottom of a jelly roll pan and up the sides using my fingers. Then I mixed up the filling, gently poured and spread it around on the crust, layed slices of apple over the top overlapping slightly, sprinkled with sugar and cinnamon and baked at 350 until done. Think it took about40 minutes. The crust: Pastry 1 1/4 cups AP flour 1 /4 cup cake flour !/4 cup sugar 1/4tsp salt !/4 lb chilled bitter 2 egg yolks Water if needed Pastry Mix dry ingredients in a bowl, cut in ( or work in with your fingers) the butter until mix resembles coarse meal Work in beaten egg yolks And add water if needed to hold dough together. Form into flattened ball, wrap and chill at least 30 minutes ( or up to 2 days) filling 2 8 oz blocks of cream cheese 2 eggs 2/3 cup sugar 1 tsp vanilla Beat until smooth. This was called something like Dutch Apple squares. Hope this is what you are looking for. Linda C