Freddie the Turkey

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Freddie the Turkey Freddie is a wild turkey that hangs out at FMC Fremont

Dylan Schneider opened for Kane Brown
22/08/2024

Dylan Schneider opened for Kane Brown

26/08/2023

Banana pudding cheesecake squares 😋
Ingredients
For the Blondie Crust:
1/2 cup unsalted butter melted
1/2 cup light brown sugar packed
1 large egg yolk
1/2 cup all-purpose flour
Pinch salt
1/4 cup mashed ripe banana
1 teaspoon pure vanilla extract
For the Cheesecake Topping:
2/3 cup heavy whipped cream
16 ounces cream cheese 2 blocks
1 cup granulated sugar
3.4 ounce instant banana pudding powder 1 box
1/2 cup milk
1 teaspoon vanilla extract
Optional: Powdered Sugar for extra sweetness
Garnish: Nilla wafers
Instructions
For the Blondie Crust:
Preheat oven to 350 degrees and prepare a 8x8 baking pan with non-stick method of your choice.
In a large bowl, whisk together butter and sugar until combined. Next whisk in the egg yolk, flour, salt, banana and vanilla until well combined.
Add blondie batter to pan and bake for 15-20 minutes until just set.
Cool to room temperature and prepare topping.
For the Cheesecake Topping:
Using your hand mixer, whip heavy cream in a medium sized bowl until stiff peaks develop then refrigerate and clean beaters.
In a separate bowl, beat cream cheese until nice and fluffy with hand mixer.
Slowly add in the sugar, banana pudding powder, milk, and vanilla extract. Beat until well incorporated.
Carefully fold pre-made whipped cream into the cream cheese batter.
Taste and add a little powdered sugar if you prefer it a little sweeter.
Pour and evenly spread cheesecake topping over blondie crust and freeze for at least 2 hours or until completely firm.
Garnish with nilla wafers and serve. ❤

26/08/2023

PEACH COBBLER POUND CAKE 😍
For the Cake:
3 cups All Purpose Flour
3 cups Granulated Sugar
6 Large Eggs
1 1/2 cup Unsalted Butter
8 oz Cream Cheese softened at room temperature
2 tsp Vanilla Extract
1/4 tsp Salt
1 cup diced peaches fresh or canned with the juices drained off
For the Topping:
2 peaches sliced (fresh or 8 oz canned sliced peaches with the juices drained)
1/2 cup Brown Sugar
1/4 cup Melted Butter
For the Glaze:
1 cup Confectioners Sugar
1 tsp Vanilla Extract
2-3 Tbsp Milk adjust to desired thickness
2 Tbsp Brown Sugar for sprinkling on cake
Preheat the oven to 300 degrees F and grease a large bundt pan generously with cooking spray.
In a large mixing bowl, cream together the butter, sugar and cream cheese until combined. Then add in the eggs, one at a time, mixing after each egg. Then add in the vanilla extract.
Next gradually add the flour, 1/2 cup at a time and mix on low speed. Scrape down the sides of the bowl and mix ensuring that the batter is fully mixed together. Then mix in the salt.
Gently fold the diced peaches into the cake batter. Set the batter aside while preparing the cake topping.
Melt the butter in a small bowl and then mix it with the brown sugar. Place the sliced peaches in the bottom of the greased bundt pan. Then cover the slices with the brown sugar and melted butter mixture.
Pour the cake batter on top making it as even as possible. Gently tap the bundt pan on the work surface to eliminate any large air bubbles.
Bake at 300 degrees F for 60-70 minutes until a toothpick inserted into the middle of the cake comes out clean. Remove the cake from the oven and transfer it to a wire rack to cool completely (20-30 minutes).
While the cake is cooling, prepare the glaze. Whisk together the confectioner’s sugar, vanilla extract and milk. Gradually add the milk to the mixture until the glaze is the consistency that you prefer.
Once the cake has cooled completely, invert the cake onto your favorite cake pan. Drizzle the glaze on top.

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