Lunchbreak: Sawdust pie and elephant ear cheesecake, prepared by Phil Potempa

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Phil Potempa

April 2
2:30 p.m.
Theatre at the Center
1040 Ridge Road
Munster, IN

For tickets and more information:

Sawdust Pie

1 1/2 cups sugar
1 1/2 cups coconut
1 1/2 cups pecans or nuts
1 1/2 cups graham cracker crumbs
1 cup egg whites

Mix all ingredients together until well combined.   Spread filling into an unbaked 9-inch pie shell.  Bake at 350 degrees for 35 minutes.

Kylee’s Easy Elephant Ear Cheesecake

2 (8 ounce) canisters of refrigerated crescent rolls
2 (8 ounce) packages cream cheese (softened)
1 cup sugar plus 1/4 cup (divided use)
1 egg
1 teaspoon vanilla
1/2 cup margarine, melted
1 teaspoon cinnamon
Non-stick cooking spray

Preheat oven to 350 degrees. Spray a 9-inch by 13-inch baking pan. Gently unroll one of the cans of crescent rolls into a single layer of dough and press into bottom of prepared pan, stretching or rolling out dough as necessary to cover bottom of pan.  In a bowl, mix together cream cheese, 1 cup of sugar, egg and vanilla, beating until smooth and creamy.  Spread filling over the bottom crescent layer.   On a very lightly floured surface, gently roll out the second can of crescent rolls to a size that fits over the entire cheese filling layer.  Don’t press down on cheese layer.   Pour melted margarine over the entire top crust and spread so it evenly covers before combining cinnamon with 1/4 cup sugar and scattering evenly over the melted margarine.   Bake 25 to 30 minutes or until golden brown.   Makes 20 dessert squares.

Recipes courtesy of “Further From the Farm: Family Recipes and Memories of a Lifetime”

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