tropical- ish- ness

Okay, Back to talkin gardening...

Rose Mallow - Hibiscus Moscheutos 'Luna Red' zones 5-9
Heat and drought tolerant once established
This plant is loving the hot weather! Yay!

The Poppy-like crepe-paperish petals are so pretty in the warm blowing breeze.

Rose of Sharron- blue
I bought this plant for $5.00 at an end of season sale. It was about 1 ft. high and now a few years later about 5 ft. high .In its defense, I've moved it three times and its been a good sport about it.

Hort Couture's Mandevilla Pergola 'Surprise'

Unsure of cultivar- water makes it look more tropical.

Again, unsure or cultivar, I dug this up (with permission) on an old property whose house was being torn down. A new mansion was going up.

Here is the recipe for the Caramel Apple pecan cheese cake in prior post.

Ingredients for crust:
1 C. graham cracker crumbs ( Honeymaid is preferred)
3 Tbs. sugar
1/4 C. butter
1/2 tsp. cinnamon
2 Tbs. finely chopped pecans

Filling Ingredients:
3 packages cream cheese (8oz.) each, softened
3/4 C. sugar
3 eggs
3/4 tsp.vanilla extract

Topping Ingredients:
2- 1/2 C. Choppped and peeled Granny Smith apples
1 Tbs. lemon juice
1/4C. sugar
1/2 tsp. ground cinnamon
6 Tbs. caramel ice cream topping, divided

Garnish:
pecan pieces and whipped cream if desired

Directions:
Combine first 5 ingredients and press into lightly greased 9 inch springform pan.
Bake 350 degrees for 10 min. cool
In mixing bowl beat cream cheese and sugar until smooth. Add eggs and beat on low just until combined.
Stir in vanilla and pour over cooled crust.
Toss apples with sugar, cinnamon and lemon juice. Spoon over filling.
Bake at 350 for 55-60 min.
Cool on wire rack for 10 min. Run a knife around edge of pan to loosen.
Drizzle with 4 Tbs. caramel topping.

Cool for 1 hour. Chill overnight. Remove sides of pan.
Just before serving garnish with remaining caramel and pecans.
12 servings.