Chocolate Cheesecake

Posted by on 20 February 2009 No comments

Crust:

  • 1 1/2 c Crushed vanilla wafers
  • 1/3 c Cocoa
  • 1/3 c Powdered sugar
  • 1/3 c Butter, melted

Filling:

  • 2-8oz pkg Cream cheese
  • 1 c Sugar
  • 2 tsp Vanilla
  • 1/3 c Cocoa
  • 2 Eggs
  • 8 oz Sour cream

To make the crust:

Crush wafers until fine, blend very well with cocoa and powdered sugar until it’s a consistent mixture. Add melted butter, mix well. Press into bottom of an 8 inch springform pan.

To make the filling:

Mix softened cream cheese with sugar, add eggs one at a time mixing in between. Stir in vanilla. Add cocoa and sour cream, mix well. Bake at 325 for 30-35 minutes. Let chill until firm, preferably overnight.

Double Layer Pumpkin Cheesecake

Posted by on 20 February 2009 No comments

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Crust:

  • 1 1/2 c Graham cracker crumbs
  • 1/4 Sugar
  • 1/2 c Butter (one stick), melted

Filling:

  • 2-8oz pkg Cream cheese, softened
  • 1/2 c Sugar
  • 1/2 tsp Vanilla
  • 2 Eggs
  • 1/2 c Pumpkin puree
  • 1/2 tsp Cinnamon
  • 1 pinch Ground cloves

To make the crust:

Mix the graham cracker crumbs and the sugar together, and stir in the melted butter. Press firmly into the bottom of an 8 inch springform pan.

To make the filling:

Preheat oven to 325. In large bowl, combine cream cheese, sugar and vanilla; beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter, and spread into bottom of crust. Chill 30 min-1 hr or until slightly set.

Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over batter in the crust. Bake in preheated oven for 30-40 min, or until center is ALMOST set. Allow to cool, then refrigerate for 3 hours or overnight.

Crepes

Posted by on 16 February 2009 No comments

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  • 1 c Flour
  • 1/4 c Powdered Sugar
  • 1/4 tsp Salt
  • 1 1/4-1 1/2 c Milk
  • 2 Eggs
  • 3 tbsp Butter or Margarine melted
  • 1 tsp Vanilla

Mix all ingredients and beat until smooth. Heat a lightly greased skillet and add a small ladle-full of batter, spreading around the pan. Cook until lightly browned and brown on the other side. Repeat until the batter is gone.

Serve with your favorite canned pie filling, lemon juice sprinkled with a little sugar,  cranberry sauce or just whatever (we find that these crepes are just TOO sweet with maple syrup).

Banana Pudding

Posted by on 31 January 2009 No comments

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  • 2-3.7 oz boxes of instant Banana pudding mix
  • 4 cups Milk
  • Vanilla wafer cookies
  • 3-5 Bananas

Make up the pudding and chill until set (usually about 10 minutes).

Lay banana slices along the bottom of the dish, you are using. Place a layer of vanilla wafer cookies on top of the banana layer, then cover with a layer of banana pudding. Continue layering the bananas, cookies and pudding until you run out of bananas or pudding or you reach the top of the dish. 😉 Chill until ready to serve.

This recipe is best made just an hour or so before you intend to use it. Making it the night before is not recommended because the cookies get really soggy and the bananas turn brown.

Pumpkin Pancakes

Posted by on 24 January 2009 No comments

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  • 2 c Flour
  • 3/8 c Brown Sugar
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Pumpkin Pie Spice
  • 1/2 tsp Salt
  • 1 1/2 c Milk
  • 1 c Pumpkin (mashed)
  • 1 Egg
  • 2 tbsp Vegetable Oil
  • 2 tbsp Vinegar

Combine flour, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt. In a separate bowl mix together the milk, pumpkin, egg, oil and vinegar. Stir flour mixture into the pumpkin mixture just enough to combine.

Heat a lightly oiled griddle, or frying pan over medium heat. Pour about 1/4 cup of batter for each pancake and brown on both sides.

We love these pancakes. They aren’t too fluffy and they have just a light pumpkin taste, not too overwhelming.

Banana Bread

Posted by on 23 January 2009 No comments

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  • 1 1/2 c Flour
  • 3/4 tsp Baking Soda
  • 1/2 tsp Salt
  • 3/4 c Sugar
  • 1/3 c Vegetable Oil
  • 2 Eggs
  • 1 c Bananas (mashed)
  • 3/4 tsp Lemon Peels (grated)-optional
  • 1/2 c Nuts-optional

Preheat oven to 325 degrees. Grease a 9x5x3 inch loaf pan.

In a medium bowl, mix flour, baking soda, and salt; set aside. In a larger mixing bowl at medium speed, beat sugar, oil, and eggs until well blended. Beat in bananas and lemon rind. At low speed, beat in flour mixture just until blended. By hand, stir in nuts. Spoon batter into loaf pan.

Bake for 50-60 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pan for 10 minutes. Remove from pan and cool on wire rack.

Blender Pancakes

Posted by on 23 January 2009 No comments
  • 1 1/2c Milk
  • 1 c Whole Wheat (uncooked)
  • 2 Eggs
  • 2 tbsp Vegetable Oil
  • 2 tsp Baking Powder
  • 2 tbsp Honey or Sugar
  • 1/2 tsp Salt

Put milk and wheat in blender and blend on the hightest speed for 4-5 minutes, or until the batter is smooth. Add eggs, oil, baking powder, honey and salt, and blend on low. Bake on hot griddle.

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Banana Pancakes

Posted by on 23 January 2009 No comments

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  • 1 c All-Purpose Flour
  • 1 tbsp Sugar
  • 2 tsp Baking Powder
  • 1/4 tsp Salt
  • 1 Egg
  • 1 c Milk
  • 2 tbsp Vegetable oil
  • 2 ripe Bananas (mashed)
  • 1/2 c Finely chopped walnuts or pecans (optional)

Combine flour, sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil, and bananas. Stir the flour mixture into the banana mixture (batter will be slightly lumpy).

Heat a lightly oiled griddle or frying pan over medium heat. Pour or scoop about 1/4 c mixture per pancake onto the griddle and cook until pancakes are golden brown on both sides. Serve hot.

These pancakes were so good that we found you don’t need syrup or anything on them. Yum.