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Old-Fashioned Cheesecake with Zwieback Crust
Card 1 Front:
OLD-FASHIONED CHEESECAKE WITH ZWIEBACK CRUST
ZWIEBACK CRUST
3 cups low-fat cottage cheese
1 cup sugar
4 eggs
1 cup whipping cream
1/8 teaspoon salt
Juice and rid of ½ large lemon
¼ cup flour
½ teaspoon vanilla
Prepare Zwieback Crust; set aside.
Using steel blade of food processor, blend
together cottage cheese, sugar, and eggs until
smooth. Add remaining ingredients, processing
until well mixed.
Card 1 Back:
Turn into prepared crust. Sprinkle with re-
served 3/4 cup crumb mixture. Bake in 350-
degree oven about 1 hour and 15 minutes, until
set. Turn off oven heat, open door and let
cake remain in refrigerator several hours.
Makes 10 servings.
ZWIEBACK CRUST: In food processor, crush 1
package (6 oz.) zwieback into fine crumbs. Add
½ cup sugar, 1 teaspoon cinnamon and 1/3 cup
melted butter, processing until well mixed. Set
aside 3/4 cup of the mixture to sprinkle on top
of cheesecake. Press remaining mixture onto
bottom and up sides of 9" springform pan.
NOTE: Made with cottage cheese, this is a
wonderfully light creation, ideal to serve
after a heavy meal.
---
# Old-Fashioned Cheesecake with Zwieback Crust
*Makes 10 servings*
## Ingredients
### Zwieback Crust
- 1 package (6 oz.) zwieback
- 1/2 cup sugar
- 1 tsp cinnamon
- 1/3 cup melted butter
### Cheesecake Filling
- 3 cups low-fat cottage cheese
- 1 cup sugar
- 4 eggs
- 1 cup whipping cream
- 1/8 tsp salt
- Juice and rind of 1/2 large lemon
- 1/4 cup flour
- 1/2 tsp vanilla
## Instructions
### Zwieback Crust
1. In a food processor, crush 1 package (6 oz.) zwieback into fine crumbs.
2. Add 1/2 cup sugar, 1 tsp cinnamon, and 1/3 cup melted butter; process until well mixed.
3. Set aside 3/4 cup of the mixture to sprinkle on top of cheesecake.
4. Press remaining mixture onto bottom and up sides of a 9" springform pan.
### Cheesecake Filling
1. Prepare Zwieback Crust; set aside.
2. Using the steel blade of a food processor, blend together cottage cheese, sugar, and eggs until smooth.
3. Add remaining ingredients (whipping cream, salt, lemon juice and rind, flour, and vanilla); process until well mixed.
### Assembly
1. Turn filling into prepared crust.
2. Sprinkle with reserved 3/4 cup crumb mixture.
3. Bake in a 350°F oven for about 1 hour and 15 minutes, until set.
4. Turn off oven heat, open door, and let cake remain in oven several hours.
5. Refrigerate for several hours before serving. -
Low-Fat Lemony Cheesecake with Fresh Fruit
Card 1 Front:
LOW-FAT LEMONY CHEESECAKE WITH FRESH FRUIT
EAGLE
Vegetable Cooking Spray 4 egg whites
¼ c. graham cracker crumbs 1 egg
2 (8-oz.) pkg. fat free cream 1/3 c. lemon
cheese (not in tub) juice from
1 (14-oz) can EagleFat Free concentrate
or Low Fat Sweetened Con- 1 tsp. vanilla
densed Milk (not evaporated) 1/3 c. four
1 c. fresh fruit unsifted
Preheat oven to 300 degrees. Spray bottom of
8" springform pan with cooking spray; sprinkle
crumbs on bottom of pan. In mixer bowl, beat
cheese until fluffy. Gradually beat in Eagle-
Brand milk until smooth. Add egg whites, egg,
Card 1 Back:
lemon juice and vanilla; mix well. Stir in
flour. Pour into prepared pan. Bake 50-55
minutes or until center is set. Cool. Chill.
Serve with fruit. Refrigerate leftovers.
NUTRITION VALUE PER SERVING (USING FAT FREE
EAGLE BRANDS):
210 calories 16g protein 1g total fat
34g carbohydrate 30mg cholesterol
410mg sodium
% OF CALORIES FROM:
Protein 31% Fat 4% Carbohydrates 65%
---
# Low-Fat Lemony Cheesecake with Fresh Fruit
*Recipe by Eagle Brand*
## Ingredients
- Vegetable cooking spray
- 1/4 cup graham cracker crumbs
- 2 (8-oz.) packages fat free cream cheese (not in tub)
- 1 (14-oz.) can Eagle Fat Free or Low Fat Sweetened Condensed Milk (not evaporated)
- 1 cup fresh fruit
- 4 egg whites
- 1 egg
- 1/3 cup lemon juice from concentrate
- 1 tsp vanilla
- 1/3 cup flour, unsifted
## Instructions
1. Preheat oven to 300°F.
2. Spray the bottom of an 8" springform pan with cooking spray; sprinkle crumbs on bottom of pan.
3. In a mixer bowl, beat cream cheese until fluffy.
4. Gradually beat in Eagle Brand milk until smooth.
5. Add egg whites, egg, lemon juice, and vanilla; mix well.
6. Stir in flour.
7. Pour into prepared pan.
8. Bake 50–55 minutes or until center is set.
9. Cool. Chill.
10. Serve with fruit. Refrigerate leftovers. -
Baking Fruitcake
Card 1 Front of recipe RCA0008-20260621-0162:
BAKING FRUITCAKE – ELIZABETH McKAY, TAMPA
THE TAMPA TRIBUNE
Bake fruitcakes in a slow oven (300 degrees)
until cake tests done in center. Place a
shallow pan of hot water on floor of oven to
give a less heavy crust. The following baking
times are approximate. The measurements given
below include the pan size, then the amount of
batter, then the baking time.
9x5x3" loaf pan 6½ cups 2½ hours
8½x4½x2½" loaf pan 5 cups 2 hours
5½x3x2½" loaf pan 1 3/4 c. 1½ hours
4½x1½" round foil pan 1-1¼ cups 1 h.25 min
1 pound coffee can 3½ cups 1h.50 min.
9-10" tube pan/mold 2½ qts. 3-3½ hours
Card 1 Back of recipe RCA0008-20260621-0162:
8" ring mold 3 cups 1h,40min.
6-oz. juice can ½ cup 50 min.
1 3/4x1" cupcake pans 1 rounded TB 20 min.
3x1½" cupcake pans 1/3 cup 40 min.
BAKING AND STORAGE HINTS:
For larger loaf cakes, line pans with brown
paper and grease with shortening.
For smaller pans such as small loaves, fancy
molds or juice cans, grease well.
Cupcake pans may be lined with paper baking
cups or well greased. Some experienced cooks
find foil a suitable liner for pans.
Fill pans with batter to within ½-inch of
top edge.
Cool cakes thoroughly before wrapping.
---
# Baking Fruitcake
*Recipe by Elizabeth McKay — The Tampa Tribune*
## Pan Size, Batter Amount, and Baking Time Reference
> Bake fruitcakes in a slow oven (300°F) until cake tests done in center. Place a shallow pan of hot water on the floor of the oven to give a less heavy crust. The following baking times are approximate. The measurements given below include the pan size, then the amount of batter, then the baking time.
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Best Every Apple Cookies
Card 1 Front:
BEST EVERY APPLE COOKIES MRS. JUNE WOODS
SPRING HILL, FL
½ c. shortening 1 1/3 c. brown sugar
1 egg 2 cups flour
1 tsp. baking soda 1 tsp. apple pie spice
½ tsp. salt ½ cup milk
1 c. nuts, chopped 1 cup raisins
1 c. unpared apples, finely chopped
Cream together shortening, sugar and egg.
Mix dry ingredients together and add half to
creamed mixture, blend in milk and remaining
dry ingredients. Add nuts, raisins & apples.
Mix well. Drop on greased cookie sheet. Bake
at 400 degrees for 10-12 minutes, spread with
Vanilla Glaze. (recipe on back of card).
Card 1 Back:
VANILLA GLAZE:
1½ cups powdered sugar
2½ teaspoon milk
Dash of salt
½ teaspoon vanilla
1 tablespoon melted butter
Mix until creamy; spread on cookies.
---
# Best Every Apple Cookies
*Recipe from the kitchen of Mrs. June Woods — Spring Hill, FL*
## Ingredients
### Cookies
- 1/2 cup shortening
- 1 1/3 cups brown sugar
- 1 egg
- 2 cups flour
- 1 tsp baking soda
- 1 tsp apple pie spice
- 1/2 tsp salt
- 1/2 cup milk
- 1 cup nuts, chopped
- 1 cup raisins
- 1 cup unpared apples, finely chopped
### Vanilla Glaze
- 1 1/2 cups powdered sugar
- 2 1/2 tsp milk
- Dash of salt
- 1/2 tsp vanilla
- 1 Tbsp melted butter
## Instructions
### Cookies
1. Cream together shortening, sugar, and egg.
2. Mix dry ingredients together and add half to creamed mixture.
3. Blend in milk and remaining dry ingredients.
4. Add nuts, raisins, and apples. Mix well.
5. Drop on greased cookie sheet.
6. Bake at 400°F for 10–12 minutes.
### Vanilla Glaze
1. Mix all glaze ingredients together until creamy.
### Assembly
1. Spread Vanilla Glaze on cookies while warm.
## Editor's Notes
- **"unpared apples"** — apples with the skin left on; do not peel before chopping.
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RCA0008 - Florida Collection of Typed Cards
This was a great collection to go through for a few reasons.
First, every card in the collection was typewritten on a typewriter with dates spanning decades. In addition, most of the cards were recipes transcribed from magazines, newspapers, and TV. This tells me that the original owner was very passionate about the process of cataloging these recipes in addition to the recipes themselves. With the recipes, there are several other odds and ends like tags from souvenirs. But, in addition to the tags are typed cards transcribing the tags. And, to round out the love for these cards, every single card had a plastic sleeve protecting it.
Second, this collection had some interesting recipes that originally caught my eye. Where else would I find recipes for 'Squirrel and Biscuits', 'Roast Opossum', and 'Armadillo'?! On top of the interesting ones, there are a few that stand out as recipes I want to try. 'Old-Fashioned Cheesecake with Zwieback Crust' sounds super tasty and introduced me to zwieback. And, I love oysters, so 'Scalloped Oysters' will definely hit the table at some point in the near future.
Very fun collection and I wish I knew more about the original owner. I think we'd have a lot in common.Contributors: Ann, Edna Harrell, Elizabeth McKay, Ella Ralls, Grandma, J.L.B., John Rosso, Mama D, Mrs. June Woods, Sandi Patti, Sarah Gault, Sheila Lukins, Sheryl Julian
View the items in RCA0008 - Florida Collection of Typed Cards -
RCA0007 - Vintage Handwritten Recipe Card Collection w/ Metal Recipe Box 60+ Recipes
A small, but interesting collection. The cards in this box spanned from classic recipes, to soap, to DIY bee pollen to keep your bees alive until they can start harvesting their own pollen. There were also some repeated recipes and, of those, the Sour Milk Pancakes stood out. There are two versions of that recipe in the collection. Sour Milk Pancakes is the older version and expects that cooks have soured milk on hand. Later on, the recipe was updated to use buttermilk instead. From what I can find online, this transition happened as home refrigeration became more common. Prior to homes having a refrigerator, milk would sour fairly quickly and would then be used for the acid in recipes like this rather than having the sour milk go to waste.
Another standout recipe in this set is Sukiyaki (for 100 People). The scale of this recipe indicates that this collection was built by someone who would cook for large events. There are also a few other recipes, like Punch, that are scaled for a crowd. One of the recipes (Chicken Casserole) is attributed to 'Pres. and Sis. Kimball' which could indicate members of the Church of Latter-Day Saints.Contributors: Anne Davis, Dardsley, Dunstone, Edna Stockman, Eva Croshaw, Florence Harting, Glenn, Granny, Jane Adams, John Harting, Lena, Lynden, Mar, Margaret Gossler, Mary Quantrell, Mrs. Ralph W. Snyder, Mrs. Search, Nell, Phelen, Pres. & Sis. Kimball, Tommie, Tommie Lytle
View the items in RCA0007 - Vintage Handwritten Recipe Card Collection w/ Metal Recipe Box 60+ Recipes -
RCA0006 - The Yetka family collection that started the project
This was the collection that started it all. I found this posted on eBay as a large lot of recipe cards, clippings, and other cooking related materials but not box to contain them all. When I received the collection, I was hooked. There were lots of handwritten cards, typed cards, clippings glued to cards, promotional cards, and everything in between.
As I worked through the archival steps on these, there were lots of little nuances that stood out. First, you’ll see quite a few cards with magazine and newspaper clippings that I’ve included. These stood out to me because there was clearly a lot of care put into cutting these out and then gluing them to cards to include in their recipe box. I find this extra time and care speaks a lot to me about the value of these clippings versus the hundreds of clippings that were simply loose in the collection.
Second, there were a lot of canning and pickling related cards here. So much has changed about canning since the time period of this collection. The use of alum and lime certainly stood out as neither are recommended by the USDA anymore. Additionally, many of the recipes expected a level of knowledge about the overall process. For example, none of the cards explain the actual water bath canning tools or process. Lastly, I got to learn a whole new (to me) unit of measure, the peck. One peck is 8 dry quarts.
Third, there is a type of dessert that self-separates during baking which I found completely fascinating. An example of this is “Cake Lemon Pie” (RCA0006-20260609-0111). This is high on my list of recipes to try so I can get my head better wrapped about the separation during cooking.
I also spent a good bit of time polishing the recipe parsing process during this collection. The formatted versions should be more consistent going forward and I’ll be trying to capture interesting notes in the Editor’s Note section at the bottom.Contributors: 3 girls, Alan Holcombe, Aletha, Alice Hill, Aunt Frances, Aunt Myrl, Belle, Bern, Betty Bangs, Betty Crocker, Betty J. Reynolds, Bridget, C. Kolar, Carol, Debbie, Eleanor Campbell, Elizabeth Gillenwater, F. S. Marrs, Frances, Frank, Frank Bates, G. White, Gail L. Becker, Gladys, Gladys Winkel, H.E. Erickson, Harriet, Henning, Hildegard, Jane Willson, Jeanne L. Holley, Joe, Josephine Brach, K.R., Kate Smith, Kephart, Kolar, L.M., Marie, Martha, Martha Yetka, Min, Minnie, Miriam B. Lao, mrs paul, Mrs. Bloom, Mrs. Dodge, Mrs. Horton, Mrs. Selmser, Mrs. Stassen, Orla, Phil, Rose Levy, Stuart, The Chef of Tiffin Inn, V.S., Vacie, Valerie Wildman
View the items in RCA0006 - The Yetka family collection that started the project -
RCA0005 - VTG 175+ Recipes w Box Handwritten Clipped Breads Pies Casseroles Seafood Donut
This is an interesting collection in a very cool old, weathered metal box. I’ve captured the handwritten and typed recipes along with a small few of the printed cards. This collection really runs the gamut from doughnuts to cocktails with lots of casseroles and baked goods. There are a few in here that I’ll definitely be trying out. Though, while it’s my favorite recipe in the batch, I can’t say that I’m eager to try out 'Welch’s Grape Egg Nog'.
Contributors: A. Thornton, Alberta, Alberta P. Th, Alberta Thornton, AlCox, Alice Neal, Aunt Beth, B. Green, Bill, Carina Milman, Carrie Velano, Connie McPhail, Doris Withee, E. L. Duncan, Elinor Cook, Ernestine, Ernestine Duncan, Fales, Florence Bebber, G. Inkem, G. Smith, Gertrude Rieger, Grace Cobb, H. Lord, Hoffmann, Isabell Small, Jessie J. Davis, John W. Thornton, Josie Bryant, Kath Bagley, Laura G. Palmer, Leona Parent, Lucy H, M. Lux, Marie, Marie Gifford, Marie H, Martha, Melvin A. Kelley, Mildred Wilson, Mrs Brown, Mrs Reynolds, Mrs. Bert Collins, Mrs. Bonneau, Mrs. Ethel Rickee, Mrs. Jorko, Mrs. Morrill, Mrs. Parent, Mrs. Richardson, Mrs. S. E. Howland, Nonnie, Pauline C., Pearl, Priscilla, Richard, Robertson, Roland Booker, Ruth Chadwick, Ruth Morrell, Thornton, Vera Ganoy, W. Smith, William Crossley
View the items in RCA0005 - VTG 175+ Recipes w Box Handwritten Clipped Breads Pies Casseroles Seafood Donut