1 (6 oz) graham cracker crust
1 (14 oz) can sweetened condensed milk
2/3 cup frozen raspberry lemonade, thawed
1 (8 oz) container cool whip, thawed
1 cup fresh OR frozen whole raspberries
in a large bowl combine sweetened condensed milk and juice concentrate; mix well. fold in cool whip. spoon 1/2 cup raspberries into bottom of crust; top with filling. chill or freeze 6 hours. top with remaining raspberries just before serving. refrigerate or freeze leftovers.
1 graham cracker pie crust
1 large egg yolk, slightly beaten
3 large egg yolks, slightly beaten
1 1/2 cups canned pumpkin
2/3 cups sugar
1/2 teaspoon salt
1 1/4 teaspoons cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 1/4 cup undiluted evaporated milk
preheat oven to 375°. brush bottom and sides of crust evenly with egg yolk. bake on a baking sheet until light brown, about 5 minutes. remove crust from oven. combine 3 egg yolks, pumpkin, sugar, salt and spices. gradually add evaporated milk. mix well. pour into crust. bake on baking sheet for 10 minutes. reduce heat to 350° and continue baking for 45 minutes or until knife comes out clean. cool before serving.
2 cups crushed vanilla oreos OR vanilla wafers
1 3/4 cups sugar
1/4 cup melted butter
1 pound cream cheese
1 pound ricotta cheese
2 cups sour cream
1/2 cup flour
6 eggs
1 teaspoon freshly grated lemon zest
1 tablespoon vanilla extract
fresh fruit mixture (see recipe below)
preheat oven to 350°. grease a 10″ springform pan.
to make the crust, combine crushed cookies, 1/4 cup sugar, and melted butter in a food processor. this will make a thick crust; if you want less crust, halve the recipe.
press mixture down flat into prepared springform pan.
bake crust for 12 minutes. set aside. reduce oven heat to 325°.
cream the cheeses on medium speed until soft and blended. add the remaining sugar and mix well, about 3 minutes.
add the sour cream and mix for another minute. reduce speed to low and add flour.
add eggs one at a time, scraping down the bowl after each addition. add lemon zest and vanilla extract.
pour batter into prepared pan. wrap the bottom and sides of the springform pan in aluminum foil to prevent any leaks, then bake in a water bath for 1 hour and 15 minutes. check cheesecake after 1 hour.
when cake is removed from oven, remove it from the water bath. let cool on a wire rack for 20 minutes. refrigerate for at least 4 hours; overnight works best.
FRESH FRUIT MIXTURE:
3 cups diced strawberries OR fresh fruit
juice of 1 lime
1/3 cup sugar
mix together and let macerate overnight. place on top of cheesecake when ready to serve.
6 servings
1 cup sugar
4 eggs
4 (8 oz) packages cream cheese
2 teaspoons lemon juice
1 teaspoon vanilla
mix sugar and eggs together. add softened cream cheese, lemon juice and vanilla. mix well.
for crust: 14 full graham crackers, crushed fine; add 2 tablespoons sugar and 3 tablespoons melted butter. mix well. press into pie pan.
pour cheese mixture into crust. bake at 375° for 40 minutes. let cool for 1 hour.
for topping: mix 1/2 pint sour cream in which 1 tablespoon sugar has been added. put on top of cheesecake and put it back in the oven at 400° for 15 minutes.
when you bake the cheesecake at the first step, it will be soft in the center.
2 1/2 cups flour
1/4 teaspoon salt
3 tablespoons sugar
1/4 cup crisco, cold
12 tablespoons butter, cold and cubed
1/4-1/2 cup ice water
in a large mixing bowl, sift together the flour, salt and sugar. add the crisco and break it up with your hands as you start to coat it with flour.
add the cold butter cubes and work them into the flour with your hands or a pastry cutter. work quickly so the butter doesn’t get too warm, until the mixture resembles coarse meal.
add the ice water, a little at a time, until the mixture comes together forming a dough. bring the dough together into a ball.
when the dough comes together, stop working it otherwise it will get overworked and tough. divide the dough in half and flatten it slightly to form a disk. wrap each disk in plastic and chill for about 30 minutes,
1 1/2 cups flour
1 tablespoon sugar
1/2 teaspoon salt
6 tablespoons unsalted butter,chilled cut into small pieces
3 tablespoons crisco, chilled cut into small pieces
4 tablespoons (or more) ice water
blend the flour, sugar and salt in a food processor. add the butter and shortening; pulse until the mixture resembles coarse meal. drizzle 4 tablespoons ice water over the mixture. process just until moist clumps form, adding more ice water by teaspoon if dough is dry. gather the dough into a ball and flatten into a disk. wrap in plastic. chill one hour.
6 large tart apples, peeled & sliced
9″ unbaked pie crust
1 cup sugar
1 teaspoon cinnamon
3/4 cups flour
1/3 cup butter
preheat oven to 425°. arrange apples in pie crust. mix 1/2 of the sugar with the cinnamon and sprinkle over apples. sift remaining 1/2 cup sugar with flour. cut in butter until crumbly. sprinkle over apples. bake for 10 minutes. reduce oven temperature to 325° and bake for 30-40 minutes more.
CRUST:
1 1/4 cups graham cracker crumbs
1/3 cup butter OR margarine, melted
1/4 cup sugar
FILLING/TOPPING:
2 packages (8 oz ea) cream cheese, softened
2 eggs, lightly beaten
2/3 cup sugar, divided
2 teaspoons vanilla, divided
pinch salt
1 cup (8 oz) sour cream
in a bowl combine graham cracker crumbs, butter and sugar; mix well. pat evenly into the bottom and up the sides of a 9″ pie plate. chill.
for filling, beat cream cheese and eggs in a mixing bowl on medium speed for 1 minute. add 1/3 cup sugar, 1 teaspoon vanilla and salt. continue beating until well blended about 1 minute. pour into crust. bake at 350° for 35 minutes. cool for 10 minutes.
for topping, combine the sour cream, remaining sugar and vanilla in a bowl; spread evenly over cheesecake. return to the oven for 10 minutes. cool completely on a wire rack. refrigerate 3 hours or overnight.
8 servings
4 eggs, slightly beaten
1 can (29 oz) solid pack pumpkin
1 1/4 – 1 1/2 cups sugar
1 teaspoon salt
1 teaspoon cinnamon
3 cups milk
3 tablespoons cornstarch
combine filling ingredients in order given. pour into pie crusts. bake 15 minutes at 425 degrees. reduce temperature to 350 degrees. bake an additional 40-50 minutes or until knife comes out clean. cool. sprinkle with cinnamon.
makes two 9″ pies
2 eggs
1 cup (8 oz) sour cream
1 cup sugar
6 tablespoons all purpose flour, divided
1 teaspoon vanilla
1/4 teaspoon salt
3 cups chopped, peeled cooking apples
1 unbaked pie shell (9″)
3 tablespoons butter OR margarine, melted
1/4 cup packed brown sugar
in a large bowl, beat eggs. add sour cream. stir in sugar, 2 tablespoons flour, vanilla and salt; mix well. stir in apples. pour into pie shell. bake at 375 degrees for 15 minutes. meanwhile, combine butter, brown sugar and remaining flour. sprinkle over top of pie. return to oven for 20-25 minutes or until filling is set. cool completely on a wire rack. serve or cover and refrigerate.
8 servings
