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2 cups butter4 cups flour2 tsp.

baking soda2 cups granulated sugar2 cups brown sugar5 cups blended oatmeal (measure oatmeal &blend in blenderto a fine powder)24 oz. chocolate chips1 tsp. salt18 oz. Cadbury bar (grated)4 eggs2 tsp. baking powder3 cups chopped nuts (your choice)2 tsp. vanilla cream the butter and both sugars. Add eggs andvanilla; mix together with flour, oatmeal, salt,baking powder, and soda. Add chocolate chips,Cadbury bar and nuts. Roll into balls and placetwo inches apart on a cookie sheet.. bake for 10minutes at 375 degrees. Makes 122 cookies..

These are some of my favorite cheesecake recipes: Cheesecake 12 slices Prep: 30 minutes Chill: 4 hours Bake: 35 minutes Cool: 2 hours Stand: 2 hours Ingredients 1-1/2 cups finely crushed graham crackers 1/3 cup sugar 1/3 cup butter, melted 3 8-ounce packages cream cheese, softened 1 cup sugar 2 tablespoons all-purpose flour 1 teaspoon vanilla 1/4 cup milk 3 eggs, lightly beaten Directions 1. Preheat oven to 375F. For crust, in a medium bowl stir together crushed graham crackers and the 1/3 cup sugar. Stir in melted butter. Press the crumb mixture onto bottom and about 2 inches up the sides of an 8- or 9inch springform pan; Place the crust-lined springform pan on a double layer of 18x12-inch heavy-duty aluminum foil. Bring edges of foil up and mold around sides of pan to form a watertight seal. 2. For filling, in a large mixing bowl beat cream cheese, the 1 cup sugar, the flour, and vanilla with an electric mixer on medium speed until

combined. Beat in milk until smooth. Stir in eggs. Pour into crust-lined pan. Place in a roasting pan and pour enough hot water around pan to reach halfway up the sides. Bake in the preheated oven for 40 to 45 minutes for the 8-inch pan (35 to 40 minutes for the 9-inch pan) or until edges of cake are set but center jiggles a bit when pan is gently shaken. Turn oven off and let cheesecake sit in oven for 1 hour. 3. Cool in pan on a wire rack for 15 minutes. Using a small sharp knife, loosen the crust from sides of pan; cool for 30 minutes. Remove the sides of the pan; cool cheesecake completely on rack. Cover and chill at least 4 hours before serving. 4. Mint and Chip Cheesecake: Prepare as directed above, except substitute chocolate-flavor graham crackers for the regular graham crackers in the crust. For the filling, add 1/4 teaspoon mint flavoring with the vanilla and substitute 1/4 cup green creme de menthe liqueur for the milk. After stirring in the eggs, stir in 1 cup miniature semisweet chocolate pieces. Bake and cool as directed. Cover and chill for at least 4 hours before serving. If desired, just before serving, drizzle slices with purchased fudge sauce. 5. Honey-Nut Cheesecake: Before serving, top chilled cheesecake with 1/2 cup toasted sliced almonds and if desired, 1/2 cup fresh raspberries. Drizzle with 1/4 cup honey. Slice and serve cheesecake as directed. 6. Turtle Cheesecake: Before serving, drizzle individual slices with 1/2 to 1 tablespoon each of purchased caramel ice cream topping and chocolateflavored syrup. Sprinkle each slice with about 1 tablespoon chopped dryroasted peanuts. 7. Chocolate Bar Cheesecake: Before serving, top chilled cheesecake with 1 cup of one or more flavors of chopped chocolate candy bars, such as chocolate-covered peanut butter cups, chocolate-covered English toffee, chocolate-covered nougat bars, milk chocolate, and/or dark chocolate. If desired, drizzle each slice with purchased butterscotch, caramel, mocha chocolate, or chocolate fudge sauce. 8. Fruit-topped Cheesecake: In a 1--quart saucepan heat 1/3 cup of Orange marmalade or desired flavor fruit preserves just until spoonable. Top cheesecake with 1 to 2 cups fresh fruit such as raspberries, blueberries, halved sweet cherries, or sliced strawberries or peaches; drizzle with heated preserves. **************************************

Chocolate-Irish Cream Cheesecake Prep: 45 minutes Chill: 6 to 24 hours Bake: 50 minutes Cool: 15 minutes + 30 minutes + 1 hour Stand: 15 minutes + 30 minutes + 1 hour Ingredients 1-1/2 cups finely crushed chocolate wafers (about 18 cookies)* 6 tablespoons butter, melted* 1/2 teaspoon ground cinnamon 3 8-ounce packages cream cheese, softened 1 8-ounce carton dairy sour cream 1 cup sugar 1 8-ounce package semisweet chocolate, melted and cooled 3 eggs 1/2 cup Irish cream liqueur 2 tablespoons whipping cream or milk 2 teaspoons vanilla Directions 1. Preheat oven to 325 degrees F. For crust: In a medium bowl, combine crushed chocolate wafers, melted butter, and cinnamon; toss gently to mix. Press mixture onto the bottom and up the side of a 9- or 10-inch springform pan. Set aside. 2. For filling: In a large bowl, combine cream cheese, sour cream, sugar, and melted chocolate. Beat with an electric mixer on medium to high speed until smooth. Using a wooden spoon, stir in eggs just until combined. Stir in liqueur, whipping cream or milk, and vanilla. 3. Pour filling into the crust-lined pan. Place springform pan in shallow baking pan. Bake for 50 to 60 minutes or until center appears nearly set when gently shaken. 4. Cool in springform pan on a wire rack for 15 minutes. Using a small sharp knife, loosen from side of pan. Cool for 30 minutes more. Remove side of springform pan. Cool for 1 hour. Cover and chill for at least 6 hours or up to 24 hours. Makes 16 servings. 5. *Note: If using a 10-inch springform pan, use 1-3/4 cups crushed chocolate wafers (about 21 cookies) and 7 tablespoons butter, melted, for

the crust.

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