Our Best Cheesecake

June 6, 2012 Leave a Comment

Our Best Cheesecake (Honey Maid)

For years I have used Honey Maid Graham Cracker Crumbs for my baked goods.  It wasn’t until 2010 that I tried the cheesecake on the back of the box.  It was easy, and tasted GREAT.  Why don’t you try making Our Best Cheesecake Recipe, and you’ll love it.

Our Best Cheesecake

Our Best Cheesecake

1 ¾ cups Honey Maid Graham Cracker Crumbs

1/3 cups margarine, melted

1 ¼ cups sugar, Divided

3 pkg. (8 oz. each) Philadelphia cream cheese, softened

2 tsp. vanilla

3 eggs

1 cup Breakstone’s Sour Cream

1 can (21 oz.) cherry pie filling (optional)

Preheat oven to 350F if using a silver 8 or 9 inch springform pan (or to 325F if using a DARK nonstick 8 or 9 inch springform pan).  Mix graham cracker crumbs, margarine and ¼ cup of sugar.  Press firmly onto bottom and 2 ½ inches up side of pan; set aside.

Beat cream cheese, remaining 1 cup sugar and the vanilla in large bowl with electric mixer on high speed until blended.  Add eggs, 1 at a time, mixing on low speed after each addition just until blended.  Add sour cream.  Pour into crust.

Bake 1 hour 10 minutes or until center is almost set.  Turn off oven.  Leaving door slightly ajar, leave cheesecake in oven 1 hour.  Remove from oven; cool completely.  Refrigerate 4 hours or overnight.  Remove side of pan; top with pie filling.  Store leftover cheesecake in refrigerator.

Makes 16 servings

(Recipe from Honey Maid Graham Cracker Crumbs; Our Best Cheesecake)

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Rainbow Slice Cookie Recipe

May 18, 2012 Leave a Comment
Rainbow Slice Cookie Recipe

This cookie is so good. Because you have 3 flavors in one bite.

In 1986 I lived in Albany with my husband and my 2 year old son.  I remember thats when I started to take my cookies and cakes serious.  After working a full-time job during the day, and my nights I baked cookies, and sold them.   That’s when NECESSITY turned into LOVE, and that’s why you’ll love these cookies.

Rainbow Slice Cookie Recipe

Rainbow Slice Cookie

1 cup margarine, softened

1 cup sugar

1 egg

1 tsp. vanilla

2 ½ cups flour

1 tsp. baking powder

Pinch of salt

4 drops red food coloring

¼ cup finely chopped red candied cherries

1/3 cup semisweet pieces, melted

1/3 cup finely

Chopped walnuts

½ tsp. rum extract

1/3 cup flaked coconut

Line an 8” x 4” loaf pan with waxed paper.  In a large bowl, beat together margarine, sugar, egg and vanilla until light and fluffy.  Add flour, baking powder and salt, beating until blended.  Divide dough into 3 equal portions.  To 1 portion, blend in red food coloring.  Then add candied cherries.  To another portion, add melted chocolate and walnuts.  To remaining portion, blend in rum extract.  Then add coconut.  Press pink dough in an even layer in bottom of lined pan.  Cover evenly with chocolate dough.  Top evenly with white dough.  Cover and refrigerate until firm, several hours or overnight.  To bake cookies preheat oven to 350 F (175C).  Invert pan of chilled dough on a board; peel off waxed paper.  Cut into 1/4-inch crosswise slices.  Cut each slice into 3 equal pieces.  Place 1 inch apart on ungreased baking sheets.  Bake 10 to 12 minutes or until edges are golden brown.  Remove cookies from baking sheets;  cool on racks.

Makes 84 cookies

(Recipe is from HPBooks Cookies, 1983)

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