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PUMPKN CHEESECAKE
Crust:
1 and 1/2 c. graham cracker crumbs
1/4 c. sugar
1/3 c. melted butter
optional- 1/2 tsp. cinnamon
Filling:
3 - 8 oz. packages cream cheese, softened
1 c. sugar
1/4 c. brown sugar, packed
1 and 3/4 c. solid pack pumpkin (NOT prepared pie filling)
2 eggs
2/3 c. evaporated (NOT condensed) milk, or small can
2 Tbsp cornstarch
1 and 1/2 tsp. cinnamon
1/2 tsp. nutmeg
Topping:
16 oz. sour cream
1/4 c. sugar
1 tsp. vanilla
Crust:
Combine crumbs, sugar and melted butter. Press into
bottom and 1/2 way up sides of springform pan. Bake at 350 degrees for 10 minutes. Set aside to cool.
Cake:
Beat cream cheese and sugars in a large bowl until fluffy. Beat in pumpkin, eggs and milk. Add cornstarch and spices, Beat well. Pour into crust and bake for 55 to 60 minutes.
Topping:
Combine all ingredients and spread over hot cheesecake. Spoon topping on in several places on cake, then spread. Don't just pour in center. Bake an additional 10 minutes. Cool several hours overnight before serving to set.
COCONUT-CHOCOLATE-ALMOND CHEESECAKE
Crust:
1 and 1/2 c. chocolate wafer crumbs (28 - 30 wafers)
3 Tbsp sugar
1/4 c. melted butter
Filling:
4 - 8 oz packages cream cheese, softened
3 eggs
1 c sugar
1 (14 oz) package flaked coconut
1 package milk chocolate chips
1/2 cup slivered toasted almonds
1 tsp. vanilla
1/2 cup semisweet morsels
Slivered toasted almond for garnish
Crust:
Mix together the first three ingredients. Press into springform pan. Bake at 350 degrees for 8 to 10 minutes. Set aside and cool.
Cake:
Beat cream cheese, eggs and sugar at medium speed until
fluffy. Stir in coconut, milk chocolate, 1/2 c. almonds and vanilla. Pour into pan. Bake at 350 degrees for one hour. Place semisweet morsels in a ziploc bag and seal. Submerge in hot water until melted. Snip a tiny hole in one corner of the bag. Drizzle chocolate over top of the cake and garnish with toasted almonds. Cover and chill 8 hours or over night
COOKIES AND CREAM CEESECAKE
Crust:
2 c. finely crushed Oreos (approximately 22 cookies)
1/4 c. melted butter
Filling:
4 - 8 oz packages cream cheese, softened
1 c. sugar
2 Tbsp flour
1 tsp. vanilla
4 eggs
3 extra egg yolks
1/3 c. whipping cream
1 and 1/2 c. coarsely chopped Oreos (about 12)
Topping:
1 - 8 oz container sour cream
2 Tbsp sugar
1/2 tsp. vanilla
coarsely ground Oreos for topping
Crust:
Combine crushed cookies and butter in a bowl. Press into
bottom of a springform pan.
Cake:
Beat cream cheese until smooth. Add sugar, flour, and
vanilla and beat until combined. Add eggs and egg yolks and beat on low speed until just combined. Stir in whipping cream. Pour half of the batter in crust. Sprinkle coarsely chopped Oreo crumbs. Spoon remaining filling over cookies. Bake at 375 degrees for 55 minutes, or until the center of the cake is nearly set when shaken.
Topping:
Combine sour cream, sugar and vanilla. Remove cheesecake from oven after baking. Immediately, evenly spread topping over cheesecake. Sprinkle Oreo crumbs and bake for 10 minutes. Remove from oven and let cool on wire rack. Run a small spatula around sides of pan to loosen. Cool on rack for 1 hour. Cover and refrigerate for at least 4 hours, or overnight.
POPPY SEED OR NUT ROLL
Ingredients:
8 cups flour
1 pkg. dry yeast
1 stick of butter or margarine melted
5 eggs
3/4 cup sugar
1 tsp. salt
2 cups of warm milk
Filling:
1 lb. poppy seed or ground nuts
1 cup sugar
1 1/2 sticks margarine or butter
1 cup milk, hot
1 lemon rind
Directions:
Combine all filling ingredients and beat well.
Dissolve yeast in 1/2 cup of the warm milk. Combine the flour, sugar, salt and eggs. Add remainder of the milk, butter and yeast mixture.
Beat until elastic. Sprinkle top with a little flour and cover with a cloth. Let stand in a warm place until double in size. Punch down. Divide the dough into 2 pieces. Put on floured board and roll out into a rectangle.
Spread cool filling and sprinkle with raisins. Roll like a jelly roll. Place in greased pan and let stand to rise again. Brush top with margarine or butter bake for 45-60 min in 350 degree oven.
CHOCOLATE KAHLUA CHEESECAKE
Ingredients:
1-1/2 c Chocolate wafer crumbs
1/4 c Melted butter
2 tb Sugar
1 3/4 c Semi-sweet chocolate chips/chunks, divided
1 c Whipping cream
1/4 c + 2 Tbsp. Kahlua, divided
24 oz Cream cheese, softened
1 c Sugar
1/3 c Cocoa
3 large Eggs, room temperature
1 ts Vanilla extract
1 tb Powdered sugar
Directions:
Mix crumbs, butter, and sugar. Press onto bottom and up the sides partway of a 9-inch springform pan. Freeze 5 minutes, then bake at 350F for ten minutes and allow to cool. Heat in a bowl or pan over boiling water 2/4 cup chocolate chunks until melted and smooth. Add 1/4 cup whipping cream and 1/4 cup Kahlua and stir until blended. In another bowl, beat cream cheese, cocoa and sugar until fluffy. Add first mixture to the second and blend well. Add eggs one at a time, mixing well after each addition, and vanilla. Pour over prepared crust and bake 10 minutes at 400F. Decrease to 275F and bake another 45 minutes. Remove from oven to cool: loosen cake from rim of pan and remove. Melt remaining chocolate. Then add 1/4 cup whipping cream and the 2 Tbsp Kahlua, mixing well. Spread on top of cake and refrigerate six or so hours.
Before serving, beat remaining whipping cream with the powdered sugar and garnish cake by piping it on and decorating with a few remaining chocolate chips. Refrigerate leftovers.
STRAWBERRY CHEESECAKE
Crust:
1-1/4 cups graham cracker crumbs
1/2 teaspoons cinnamon
1/2 stick butter, melted
Filling:
1 jar strawberry jam
2 tablespoons Grand Marnier or orange juice
2 tablespoons fresh lemon juice
3 8-ounce packages Neufchâtel cheese (reduced-fat cream cheese)
3/4 cup light sour cream
3/4 cup sugar
1 tablespoon flour
2 large eggs
2 large egg yolks
Topping:
3/4 cup heavy cream, whipped
2 cups fresh strawberries, sliced
2 tablespoons confectioner's sugar
2 teaspoons fresh lemon juice
Directions:
1. Preheat oven to 350 degrees.
2. To make crust: In medium bowl, combine crust ingredients. Press crumb mixture over bottom and 1 inch up sides of 9-inch, springform pan. Refrigerate crust.
3. To make filling: In small pan, heat jam with Grand Marnier and lemon juice until mixture has liquified.
4. With electric mixer, beat cheese until fluffy. Beat in sour cream, sugar, flour and jam mixture. Beat in eggs one at a time. Mixture should be very smooth. Pour filling into crust. Bake 40 minutes.
5. Turn oven off and leave cake in for 30 minutes. Let cool to room temperature and refrigerate overnight.
6. Remove sides and turn cake out to serving plate.
7. For the topping: Using a pastry bag with a star tip, pipe rosettes of whipped cream around edge of cake. Toss strawberries with lemon juice and sugar and pile in center of cake.
GRANDMA'S CHEW BREAD
Ingredients:
1 pound brown sugar
4 eggs
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup chopped pecans
Directions:
1. Preheat oven to 400 degrees F ( 200 degrees C ). Grease a
15x10x1 inch jellyroll pan.
2. In a heavy saucepan combine the sugar and eggs. Cook over medium heat, stirring constantly until sugar is dissolved. Remove from heat, stir in the flour, salt, vanilla, and pecans.
3. Spoon mixture into the prepared baking pan and bake for 15 minutes in the preheated oven. Cool and cut into squares.
ANOTHER GERMAN CHOCOLATE PIE
Pie Filling:
3 Cups Sugar
7 Tbs. Baking Cocoa
13 oz Evaporated Milk
4 eggs (room temperature), Beaten
1/2 Cup butter
1 tsp. Vanilla
2 Cups coconut, flaked
1 Cup pecans, chopped
2 each Unbaked 9-inch Pie Shells (use recipe below)*
Pie Crust:
1/3 cup plus 1 tablespoon shortening or 1/3 cup lard
1 cup all-purpose flour
1/4 teaspoon salt
2 to 3 tablespoons cold water
Combine flour and salt in bowl. Add shortening or butter and blend with fork or pastry cutter until mixture is fairly coarse. Add water, 1 tablespoon at a time, gently mixing dough after each addition until dough forms a ball. Place dough on a lightly floured surface and roll into a 10 to 11 inch circle. Line 9-inch pie pan. Flute edges. Chill until use.
*Can use store bought pie shells.
Pre-heat oven to 350 degrees F. Melt butter and set aside.
Combine the sugar and baking cocoa in a bowl. Stir in the evaporated milk, eggs, melted butter, and vanilla. Blend well.
Stir in the coconut and pecans and turn into two unbaked pie shells.
Bake in a 350 degree F. oven for about 40 minutes. Cool on racks.
Decorate the top with whip cream and chocolate sprinkles.
SUGAR-FREE POPCORN TREAT
Ingredients:
2 cups popped popcorn
3 egg whites
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon cream of tartar
2 tablespoons granulated artificial sweetener
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets. Place popped popcorn into a food processor or blender; grind into small kernels.
2.In a large bowl, whip egg whites until frothy. Add baking powder, salt and cream of tartar; continue whipping to stiff peaks. Gradually mix in the sugar substitute. Fold in the popcorn pieces. Drop by teaspoonfuls onto the prepared cookie sheets.
3.Bake for 12 to 15 minutes in the preheated oven, or until lightly browned. Allow cookies to cool on cookie sheets before removing.
CREAM CHEESE MINTS
1 3-oz pkg cream cheese at room temperature
4 drops food coloring (mint - green, lemon - yellow, strawberry - pink)
1 tsp flavoring extract as above
1 T milk
Stir the above together until well mixed then add:
1 lb confectioner's sugar
Mix all the sugar into the cream cheese mixture, kneading it with your hands. When completely mixed, roll into a large sausage. Break off small amounts and roll into balls, about 1" diameter. Place balls on waxed paper, and press flat with fork dipped in confectioner's
sugar. Let dry until tops are just dry, then flip and dry out underside.
Store in airtight container so they don't dry out any further.
Yields 80-90 mints.
VEGGIE PIE
6 Tbsp. seasoned breadcrumbs
3 large potatoes, washed and shredded into very thin pieces
1 large onion, chopped
3 cups cheddar cheese
4 Tbsp. butter
2 tsp. oregano
Salt and pepper
2 Tbsp. olive oil
1 zuchini, sliced thin
1/2 pound mushrooms, thinly sliced
3 tomatoes, chopped
3 Tbsp. Parmesan cheese, grated
Grease bottom of 10-inch pie plate. Sprinkle breadcrumbs on bottom and up the sides of the dish. In a large bowl, combine potatoes, onion, 1 cup cheddar cheese, butter, 1 tsp. of the oregano and salt and pepper and mix well. Spoon mixture into the pie plate and press firmly onto the bottom and up the sides. Bake in a preheated 450-degree oven for 25 minutes. Heat oil in a pan and add zucchini, mushrooms and tomatoes. Add the remaining 1 tsp. of oregano and salt and pepper. Cook mixture for about 7 minutes then spoon it into the pie pan and spread evenly over the crust. Sprinkle with the remaining cheddar cheese and Parmesan cheese. Bake for 5 minutes or until cheese is melted and the pie is bubbly. Serve hot.
CHERRY PARFAITS
2 cups cherry pie filling
1/4 cup cherry flavored liquor (optional)
2 (16-oz.) cartons of vanilla ice cream
6 Tbsp. Grape Nuts cereal or other brand of nutty cereal
2 Tbsp. chopped pecans
If using the cherry flavored liquor, combine pie filling and liquor in a bowl and mix well. Layer cherry mix and ice cream in parfait glasses. Combine cereal and pecans and sprinkle evenly over each parfait glass. Chill and serve.
ANOTHER FUNNEL CAKE
Ingredients:
2 eggs
dash of salt
1 cup milk
1/2 tsp. baking powder
2 cups flour
peanut oil (for frying)
1/4 cup sugar
powdered sugar
Preparation:
Beat eggs; add milk and sugar. Mix well.
Combine flour, salt and baking powder and add to wet ingredients and mix. Place 1 1/2 inches of oil in a frying pan and heat until grease is hot.
Using 1 cup of batter at a time, pour through a funnel into the oil, making a crisscross pattern. Flip batter when bottom is golden brown. When both sides are golden brown, put on a paper plate and sprinkle with sugar.
Yields about 8 cakes.
ANGEL PIE
4 eggs, separated
1/2 tsp (2 ml) cream of tartar (tartaric acid)
1 1/2 cups (375 ml) sugar
3 Tbs (45 ml) lemon juice
2 tsp (10 ml) grated lemon rind
1 cup (250 ml) heavy cream, stiffly whipped
Beat the egg whites until frothy. Add cream of tartar and gradually beat in 1 cup (250 ml) of the sugar until stiff peaks form. Spread the mixture in a greased 9-inch (23 cm) pie pan and bake in a preheated 275F (135C) oven for 20 minutes. Increase the temperature to 300F (150C) and bake an additional 40 minutes. Remove the meringue from the pie pan immediately and cool on a wire rack. Meanwhile, beat the egg yolks and remaining sugar until thick and lemon-colored. Stir in the lemon juice and rind and cook in a saucepan set over a pot of simmering water until thickened, stirring constantly. Cool to room temperature. Spread half the whipped cream over the meringue. Cover with the lemon mixture and top with the remaining whipped cream. Serve chilled. Serves 6 to 8.
ANOTHER SHEPARDS PIE
1 pound ground chuck (or regular beef, ground turkey or whatever's on sale)
1/4 medium onion, chopped
2 carrots, peeled and sliced diagonally
1 c. sliced mushrooms
6 medium potatoes, boiled and mashed (add milk, salt and butter as usual)
1 c. brown gravy
3/4 c. shredded sharp cheddar cheese
Brown ground chuck with chopped onions and drain, then set aside (in same skillet) while finishing the next steps. In three separate pots or pans, cook carrots, saute mushrooms in a dab of butter and prepare mashed potatoes if not already done. Add gravy to ground beef, along with carrots and mushrooms. Cover and simmer on medium heat for a few minutes until thickened. Place beef mixture into a medium sized casserole dish and cover with mashed potatoes. Drag a fork over the top of potatoes and sprinkle with the amount of cheese desired. The more the better, but only if it's on sale! Place in 350 degree oven just long enough to melt the cheese. Serves 3-4.
Note: Can easily be doubled and cooked in a 10x13 baking pan.
