Lightly beat eggs.
Melt butter in 9 x 13 deep pan, add sugar & graham cracker crumbs and mix and spread in bottom and sides of pan, set aside. Beat cream cheese with sugar and vanilla until smooth. Add 1 egg at a time and beat until fluffy. Pour into graham cracker crust pan and bake at 350 for about 30 min. on top rack in oven until middle of the cake comes up to meet the sides. Cool for a good 20 or so minutes. While cake is cooling, turn oven up to 475.
2 16 oz. Cartons of sour cream Add canned cherries or blueberries on the top & side while serving.
Put all the above ingredients into mixing bowl, and mix with spoon until blended. (Do not use hand mixer) Grease & flour 9 x 13 pan. Spread batter in pan and bake 35-40 min @ 350.
1 Large Cream Cheese-softened
Preheat oven to 425 degrees F. Prepare crust as directed on package. Place on foil-lined 12-inch pizza pan. If necessary, press out any folds and creases. Brush crust with about ½ of the beaten egg white. Mix ¾ C sugar, cornstarch and cinnamon in medium bowl. Toss with apples. Spoon into center of crust spreading to within 2 inches of edges. Fold 2-inch edge of crust up over apples, pleating and folding crust as needed. Brush crust with remaining egg white. Sprinkle with 1 t of sugar. Bake 20 minutes or until apples are tender. Cool slightly before serving.
In saucepan over medium heat, combine berries, 1/4 cup water, orange juice and sugar. Stir gently and bring to a boil, stirring constantly. In a small bowl, mix together cornstarch and 1/4 cup cold water. Gently stir the cornstarch mixture into the blueberries but do not mash the berries. Simmer gently until thick enough to coat the back of a metal spoon...3-4 minutes. Remove from heat and stir in the almond extract and cinnamon. If necessary, thin with water to your liking. Serve over Cheesecake, Ice Cream, any cake or torte. You may also substitute raspberries, strawberries or blackberries.
In a mixing bowl mix 1/4 cup instant oatmeal, brown sugar, butter, almonds and set aside. Drain your 2 Cans of Pears, but keep 2 Tbsp of the syrup. In a microwave-safe bowl, mix the pears, 2 Tbsp of syrup u kept, and 1/2 cup instant oatmeal and microwave for 1 minute. Place heated mixture into two (2) 8oz ramekins or souffle bowls and top with your dry mixture. Place in oven at 425 and bake for 8 minutes.
Mix ingredients above, spoon on foil covered cookie sheet. (This recipe does not need flour) Bake at 350 for approx 10 mins or until golden brown.
Cream butter, sugar and vanilla until fluffy. Bake 20 minutes at 325 degrees. Do not brown. Roll while hot in powdered sugar. Makes 3 ½ - 4 dozen 1-inch cookies.
Make your Jello as directed on the box in a 13 x 9 x 2 baking dish. When Jello has set, fold in the crushed pineapple (make sure to drain the pineapple juice into a measuring cup..needed for topping), and marshmellows.
Take Cool Whip (slightly unthawed) and place in a mixing bowl. Add your pineapple juice in a little at a time, as you want your cool whip to stay fairly firm. I go by taste as I mix juice in.. should have a light hint of pineapple or lemon. Spread your topping on top of Jello, then sprinkle the grated cheddar cheese on top of your topping. Refrigerate.
Mix thoroughly together your shortening, eggs and sugar. Sift together and stir in flour, cream of tartar, baking soda, and salt. Chill dough. After chilled, roll into balls about the size of a small walnut. Roll the balls into mixture of: 2 Tbsp Sugar and 2 Tsp Cinnamon. Preheat oven to 400, bake for 8-10 minutes.
Line a 9" Square Pan with aluminum foil. Combine in a mixing bowl your cranberries, pistachios, raisins and roasted sunflower seeds. Sprinkle mixture over chocolate mixture and press lightly. Chill for 1 hour or until firm, then cut into triangles.
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