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This year 26 boats braved the blustery winds for the annual lake boat parade. And there was no rain in sight.
Bella was not too keen on 'dressing up' but she did not want to be left behind.
As we passed by shore we gave them our best 'princess' wave.
It was a fun way to start the day.
My neighbor Jean took lemon cheesecake to a whole new level with this artistic creation. Her dessert got rave reviews. It's an All-American dessert that celebrates the day! Enjoy the recipe she shared with me.
Crust
- 1- 3/4 cups graham cracker crumbs
- 2 Tablespoons sugar
- 6 Tablespoons melted butter
- 2 (8 oz) pkg. cream cheese, softened
- 2/3 cup sugar
- 1 Tablespoon all-purpose flour
- 2 eggs
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups strawberries, halved
- 1-1/2 cups blueberries
- 1/4 cup seedless raspberry preserves, melted
- Heat oven to 325F. Spray 9-inch tart pan with removable bottom with cooking spray.
- Combine graham cracker crumbs and sugar in medium bowl. Stir in melted butter until
- moistened. Press into bottom and up sides of pan. (I used a regular cheesecake pan
- with removable bottom).
- Place on baking sheet and bake 10 minutes or until set. Cool on wire rack.
- Process cream cheese, 2/3 cup sugar and flour in food processor for 30 seconds until
- smooth. Add eggs, process another 30 seconds until blended. Add lemon juice, vanilla
- and almond extract and process 15 seconds. Pour into crust.
- Bake 30 to 35 minutes or until center is set when gently shaken.
- Remove tart from baking sheet and cool completely on wire rack. Refrigerate uncovered for 5 hours or overnight.
- Arrange strawberries around tart. Fill in with blueberries. Gently brush berries with melted preserves.
- Store in refrigerator uncovered.
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