Gooey Butter Cookies
1 Stick Butter (sweet)
1/4 teaspoon Vanilla
1 Large Egg
1 8-Ounce Cream Cheese
1 Box Butter-Flavored Cake Mix (yellow)
(Powdered Sugar needed for coating cookies)
Cream butter, vanilla and egg.
Add cream cheese, beat until light and fluffy.
Add cake mix, blend until smooth.
Chill for 30 minutes.
Heat oven to 350 degrees.
Lightly grease cookie sheet.
Drop batter (teaspoon or tablespoon) into powdered sugar.
Roll into balls.
Place on cookie sheet about two inches apart.
Bake 12 minutes at 350 degrees or until golden brown
Raisin Cookies
1 Cup Raisins
1/2 Cup Water
1 Cup Sugar
1/2 Cup Shortening
1 Large Egg
1 teaspoon Vanilla
2 Cups Flour
1/2 teaspoon Baking Soda
Cook raisins in water for 5 minutes.
Cream sugar and shortening.
Add egg and beat well.
Stir in remaining ingredients including raisins and water.
Drop on cookie sheet and bake at 350 for about 10 minutes
Creamy Cheesecake with Graham Cracker Crust
A classic recipe adapted by Nick Barone
(serves 8-10 people, or 1 greedy pig) |
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I've made many cheesecakes, and each time I've tweaked the recipe a bit till I've got it just the way I like it. I've reduced the amount of sugar originally called for in the custard and I've replaced adding sugar to the crust in favor of flavored graham crackers. I think you'll like this cheesecake.
Nick Barone
CRUST:
4 ounces cinnamon graham crackers (about 12 crackers), ground
1/4 teaspoon fine sea salt
2 ounces unsalted butter (1/4 cup), melted
CUSTARD:
2 pounds cream cheese (4 blocks), room temperature
2 teaspoons vanilla extract
1 cup sugar
4 eggs
1) CRUST: In a bowl, combine all crust ingredients and mix well. Press mixture onto the bottom of a 9-inch spring form pan. Place crust in refrigerator to harden while making the custard.
2) CUSTARD: In a bowl, mix cream cheese till smooth. Add vanilla and sugar, mixing until combined. Add eggs one at a time and mix until smooth and creamy. Do not over mix. Pour custard over chilled crust. Jiggle pan until custard is level.
3) BAKING: Place in preheated oven at 325º for 1 hour. Turn off heat and leave it in the oven for 30-45 minutes while the oven cools. This will set the interior of the cake so it isn't soft or runny.
NOTE: Allow at least 8 hours to cool before serving. Best if made 1-3 days in advance. Can be frozen for up to 1 month
ANOTHER NOTE: For a seasonal twist, substitute one block of the cream cheese for an equal amount of pumpkin pie filling. mmmmm... pumpkin
