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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.
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# 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. -
Honey-Butter Sauce
HONEY-BUTTER SAUCE THE TAMPA TRIBUNE
½ cup (1 stick) butter Dash of salt
3/4 cup honey ½ c. whipping cream
1/8 tsp. cinnamon
Melt butter in saucepan. Blend in honey, cinn-
amon and salt. Remove from heat and stir in
whipping cream until smooth. Cool.
Yields 1 3/4 cups.
Card 1 Back: blank
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# Honey-Butter Sauce
*The Tampa Tribune*
*Yields 1 3/4 cups*
## Ingredients
- 1/2 cup (1 stick) butter
- 3/4 cup honey
- 1/8 tsp cinnamon
- Dash of salt
- 1/2 cup whipping cream
## Instructions
1. Melt butter in saucepan.
2. Blend in honey, cinnamon, and salt.
3. Remove from heat and stir in whipping cream until smooth.
4. Cool. -
Cream Biscuits
CREAM BISCUITS THE TAMPA TRIBUNE
1 c. + 1 TB. flour ½ tsp. salt
1½ tsp. baking powder 1 tsp. sugar
½ c. + 1-3 TB. whipping cream 1 TB. butter
Combine 1 cup flour, salt, baking powder and
sugar in mixing bowl. Stir to combine. Add 9
tablespoons cream, adding additional cream if
necessary to form sticky ball. Flour work sur-
face with remaining 1 tablespoon flour and
knead dough 1 minute. Pat into 6x4" rectangle,
½-inch thick. Cut into 3 (2-inch) rectangles.
Meanwhile, place medium-size baking sheet in
oven heated to 425 degrees. When ready to
Card 1 Back:
bake biscuits, remove baking sheet from oven.
Add butter and allow to melt. Place each rec-
tangle in butter, turning over to coat both
sides. Arrange rectangles ½-inch apart on
baking sheet. Bake at 425 degrees until light
golden brown, for 15 minutes. Makes 3 bis-
cuits or 2 servings.
NOTE:Also marvelous as shortcake, increase sugar
to 1 tablespoon, if desired, for a dessert.
---
# Cream Biscuits
*The Tampa Tribune*
*Makes 3 biscuits or 2 servings*
## Ingredients
- 1 cup + 1 Tbsp flour (divided)
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp sugar
- 1/2 cup + 1–3 Tbsp whipping cream
- 1 Tbsp butter
## Instructions
1. Combine 1 cup flour, salt, baking powder, and sugar in a mixing bowl. Stir to combine.
2. Add 9 tablespoons (1/2 cup + 1 Tbsp) cream, adding additional cream if necessary to form a sticky ball.
3. Flour work surface with the remaining 1 tablespoon flour and knead dough 1 minute.
4. Pat into a 6x4" rectangle, 1/2-inch thick. Cut into 3 (2-inch) rectangles.
5. Meanwhile, place a medium-size baking sheet in oven heated to 425°F.
6. When ready to bake biscuits, remove the hot baking sheet from the oven. Add butter and allow to melt.
7. Place each rectangle in the butter, turning over to coat both sides.
8. Arrange rectangles 1/2-inch apart on the baking sheet.
9. Bake at 425°F until light golden brown, about 15 minutes. -
Orange Dessert
Berns
receipt
Orange Dessert.
Dissolve 1 envelope Knox
gelatine in 1/4 C. cold water
Add 1/2 C. boiling water & stir
Then add 1C. strained orange
juice, juice of 1 lemon and
1C. sugar. Stir until sugar
is dissolved. Let stand in cool
place until set about 1hr.
Beat one pint whipping cream
stiff & fold in. Line a long
cake pan with wax paper
Slice an angle food cake
into 32 pieces. Add 1/2 of
gelatine mixture, then
the other half of cake and
rest of mixture. Let
stand in refrigerator over
nite. Serve with whipped
cream and cherry.
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# Orange Dessert
*Recipe from the kitchen of Bern*
## Ingredients
- 1 envelope Knox gelatine
- 1/4 cup cold water
- 1/2 cup boiling water
- 1 cup strained orange juice
- Juice of 1 lemon
- 1 cup sugar
- 1 pint whipping cream
- 1 angel food cake
## Instructions
1. Dissolve 1 envelope Knox gelatine in 1/4 cup cold water.
2. Add 1/2 cup boiling water and stir.
3. Then add 1 cup strained orange juice, juice of 1 lemon, and 1 cup sugar.
4. Stir until sugar is dissolved.
5. Let stand in a cool place until set, about 1 hour.
6. Beat one pint whipping cream stiff and fold in to the gelatine mixture.
7. Line a long cake pan with wax paper.
8. Slice an angel food cake into 32 pieces.
9. Add half of the cake pieces to the pan, then pour half of the gelatine mixture over them.
10. Add the other half of the cake pieces, then pour the rest of the mixture over top.
11. Let stand in refrigerator overnight.
12. Serve with whipped cream and a cherry. -
Peanut Butter Pie
1 Baked 9" pie shell Peanut Butter Pie
1 cup Creamy Peanut Butter
1/2 C superfine sugar
6 T half & half or milk
1 C whipping Cream - whipped till stiff
Peanuts for garnish
Cream peanut butter, sugar & milk in
large mixing bowl. Whip Cream & fold into
peanut Butter Mixture. When mixed well
pour into pie shell. Chill several hrs.
Garnish with nuts.
note. May substitute non-dairy whipped topping
Shave Bittersweet Choc. over top
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# Peanut Butter Pie
## Ingredients
- 1 baked 9" pie shell
- 1 cup creamy peanut butter
- 1/2 cup superfine sugar
- 6 Tbsp half & half or milk
- 1 cup whipping cream, whipped until stiff
- Peanuts for garnish
## Instructions
1. Cream peanut butter, sugar, and milk together in a large mixing bowl.
2. Whip the cream until stiff.
3. Fold whipped cream into the peanut butter mixture.
4. When mixed well, pour into the baked pie shell.
5. Chill several hours.
6. Garnish with nuts.
> **Note:** May substitute non-dairy whipped topping. Shave bittersweet chocolate over top. -
Peanut Butter Cream Pie
PEANUT BUTTER CREAM PIE
1 baked pie shell or crumb crust
1 cup sugar
4½ tablespoons cornstarch
½ teaspoon salt
3 cups milk
3 egg yolks, slightly beaten
½ cup creamy peanut butter
1 teaspoon vanilla
Prepare and bake pastry crust. To prepare filling,
combine sugar, cornstarch and salt in saucepan. Graduall
add milk, stirring until mixture is smooth. Bring to
boil over medium heat, stirring constantly. Boil for
1 minute and remove from heat. Gradually stir half of
hot mixture into egg yolks. Pour back into saucepan
(over)
TOPPING
1 cup whipping cream
2 Tbsp powdered
sugar
½ tsp vanilla
Back:
Return to boiling, stirring constantly. Cook 1 minute
longer and remove from heat. Stir in peanut butter
and vanilla. Pour into pie shell and refrigerate at
least 3 hours.
To prepare topping: about 1 hour before serving, whip
cream with sugar and vanilla until stiff. Spread over
filling and refrigerate an additional hour.
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# Peanut Butter Cream Pie
## Ingredients
- 1 baked pie shell or crumb crust
- 1 cup sugar
- 4 1/2 tablespoons cornstarch
- 1/2 teaspoon salt
- 3 cups milk
- 3 egg yolks, slightly beaten
- 1/2 cup creamy peanut butter
- 1 teaspoon vanilla
## Topping
- 1 cup whipping cream
- 2 Tbsp powdered sugar
- 1/2 tsp vanilla
## Instructions
1. Prepare and bake pastry crust.
2. To prepare filling, combine sugar, cornstarch and salt in saucepan. Gradually add milk, stirring until mixture is smooth.
3. Bring to boil over medium heat, stirring constantly. Boil for 1 minute and remove from heat.
4. Gradually stir half of hot mixture into egg yolks. Pour back into saucepan with hot mixture.
5. Return to boiling, stirring constantly. Cook 1 minute longer and remove from heat.
6. Stir in peanut butter and vanilla. Pour into pie shell and refrigerate at least 3 hours.
7. To prepare topping: about 1 hour before serving, whip cream with sugar and vanilla until stiff. Spread over filling and refrigerate an additional hour. -
Tiffin Famous French Pudding
Tiffin Famous French Pudding
1 lb. butter (room temperature) 2 cups chopped maraschino cherries
4 cups powdered sugar 1 tsp. vanilla
8 eggs—unbeaten Pinch of salt
2 cups chopped english walnuts 2 lbs. vanilla wafers, coarsely crushed
1 quart whipping cream
Step No. 1—Line a large buttered pan (10x16) with ½
the vanilla wafer crumbs. Cream butter well on electric
beater and add powdered sugar slowly. Add eggs one
at a time and beat until fluffy. Put this mixture in your
wafer lined pan. Place in refrigerator.
Step No. 2 — Whip the cream, add nuts, cherries and
vanilla. Cover over egg mixture and top with remaining
crumbs. Freeze.
Serve with any sauce, such as wine or apricot with
Kirsch.
The Chef of TIFFIN INN
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# Tiffin Famous French Pudding
*From The Chef of Tiffin Inn*
## Ingredients
- 1 lb. butter (room temperature)
- 4 cups powdered sugar
- 8 eggs, unbeaten
- 2 cups chopped English walnuts
- 2 cups chopped maraschino cherries
- 1 tsp vanilla
- Pinch of salt
- 2 lbs. vanilla wafers, coarsely crushed
- 1 quart whipping cream
## Instructions
1. Line a large buttered pan (10x16) with 1/2 the vanilla wafer crumbs.
2. Cream butter well on electric beater and add powdered sugar slowly.
3. Add eggs one at a time and beat until fluffy.
4. Put this mixture in the wafer lined pan. Place in refrigerator.
5. Whip the cream, add nuts, cherries and vanilla.
6. Cover over egg mixture and top with remaining crumbs.
7. Freeze.
8. Serve with any sauce, such as wine or apricot with Kirsch. -
Bakers Sweet Chocolate Swirl Cake
Cake Bakers sweet chocolate swirl
Grate 1/2 box Sweet chocolate (Bakers)
Prepare 1 pkg angle food mix
spoon small amount of batter into
2 ungreased pans. loaf pans. Sprinkle
each 2 tbs of choc. Repeat 3 more layers
ending with batter 375° 30 to 35
Melt remaining 1/2 pkg. choc. 2 tbs
water over very low heat stirring constantly
remove from heat, Stir in 1 beaten egg
yolk Cook 1 min Cool.
Beat 1 egg white until foamy gradually
Back:
add 2 tbs sugar. beat until stiff.
fold into cooled choc. mixture.
Whip 1 cup whip cream until
soft peaks form. Reserve 1/4 cup
for garnish. Fold remaining cream
into choc. mixture. Cut cake wedge
2 1/2 in by 1 deep. spoon choc filling
insert wedges chill. Just before
serving place dabs of reserved cream
on top of cake. Drizzle with
syrup. 8 to 10 servings.
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# Bakers Sweet Chocolate Swirl Cake
## Ingredients
- 1/2 box Baker's Sweet Chocolate, grated (for batter layers)
- 1 pkg angel food cake mix
## Filling Ingredients
- 1/2 pkg Baker's Sweet Chocolate (remaining)
- 2 Tbsp water
- 1 beaten egg yolk
- 1 egg white
- 2 Tbsp sugar
- 1 cup whipping cream
## Instructions
1. Grate 1/2 box Baker's Sweet Chocolate.
2. Prepare 1 package angel food cake mix according to package directions.
3. Spoon a small amount of batter into 2 ungreased loaf pans.
4. Sprinkle each pan with 2 Tbsp of grated chocolate.
5. Repeat for 3 more layers, ending with batter.
6. Bake at 375° for 30 to 35 minutes.
## Filling
1. Melt remaining 1/2 pkg chocolate with 2 Tbsp water over very low heat, stirring constantly.
2. Remove from heat. Stir in 1 beaten egg yolk.
3. Cook 1 minute. Cool.
4. Beat 1 egg white until foamy; gradually add 2 Tbsp sugar and beat until stiff.
5. Fold egg white mixture into cooled chocolate mixture.
6. Whip 1 cup whipping cream until soft peaks form. Reserve 1/4 cup for garnish.
7. Fold remaining cream into chocolate mixture.
## Assembly
1. Cut cake into wedges 2 1/2 inches wide by 1 inch deep.
2. Spoon chocolate filling into wedges and insert wedges back. Chill.
3. Just before serving, place dabs of reserved cream on top of cake.
4. Drizzle with syrup.
5. Makes 8 to 10 servings. -
Mrs. Sasser's Salad
MRS. SASSER'S SALAD
2 SMALL PKGS. LIME JELLO. TO
THIS ADD NECESSARY HOT FRUIT
JUICES. (PINEAPPLE)
THEN ADD SMALL MARSHMALLOWS
IMMEDIATELY (ABOUT 19 OF THEM)
LET BEGIN TO CONGEAL
THEN ADD 1/2 PT WHIPPING
CREAM (WHIPPED)
ADD 1 CUP GRATED CHEESE (over)
Back:
ADD SOME PECANS (AS MANY
AS YOU WANT)
ADD 1 BIG CAN CRUSHED
PINEAPPLE, DRAINED.
---
# Mrs. Sasser's Salad
## Ingredients
- 2 small packages lime Jello
- About 19 small marshmallows
- 1/2 pint whipping cream, whipped
- 1 cup grated cheese
- Pecans, as many as you want
- 1 big can crushed pineapple, drained with juice saved
## Instructions
1. Heat pineapple juice and dissolve 2 small packages of lime Jello.
2. Immediately add the small marshmallows (about 19 of them).
3. Let the mixture begin to congeal.
4. Add the whipped whipping cream.
5. Add 1 cup grated cheese.
6. Add pecans (as many as you want).
7. Add drained crushed pineapple. -
Blueberry Salad
Ruth Henderson
Blueberry Salad
1 cans blueberry
3 mashed bananas
1 small cans crushed pineapple
2 pkgs. lemon jello
1½ pt. whipping cream
Drain blueberries & pineapple
Save & heat juice to dissolve
jello. Chill jello & fold in
the fruits. Chill until
Back:
slightly congealed before
folding in cream. Chill
again.
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# Blueberry Salad
## Ingredients
- 1 can blueberries
- 3 mashed bananas
- 1 small cans crushed pineapple
- 2 pkgs lemon jello
- 1 1/2 pt whipping cream
## Instructions
1. Drain blueberries and pineapple.
2. Save and heat juice to dissolve jello.
3. Chill jello and fold in the fruits.
4. Chill until slightly congealed before folding in cream.
5. Chill again. -
Frosty Strawberry Squares
Frosty Strawberry Squares
1 Cup sifted all-purpose flour
1/4 Cup brown sugar
1/2 cup Chopped Walnuts
1/2 cup butter or margarine - melted
2 egg whites
2/3 cup gran. sugar
1 - 10 oz pkg. frozen strawberries
2 T lemon juice
1 Cup whipping cream whipped (Cool - whip)
Back:
Stir together 1st - 4 ingredients - spread evenly
in shallow baking pan - (9 x 12/13). Bake at 350°
20 mins - stirring occasionally. Sprinkle 2/3 of
Crumbs in 9x13 pan.
Combine egg whites, sugar, berries & lemon
juice in lg. bowl, with elect. beaters. Beat at
high speed till stiff peaks - a good 10 mins.
Fold in whipped cream. Spoon over crumbs - top with
remain crumbs. Freeze 6 hrs. or over night.
Cut in sqs. No need to take out early before
serving.
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# Frosty Strawberry Squares
## Ingredients
- 1 cup sifted all-purpose flour
- 1/4 cup brown sugar
- 1/2 cup chopped walnuts
- 1/2 cup butter or margarine, melted
- 2 egg whites
- 2/3 cup granulated sugar
- 1 - 10 oz pkg. frozen strawberries
- 2 Tbsp lemon juice
- 1 cup whipping cream, whipped (Cool Whip)
## Instructions
1. Stir together the first 4 ingredients. Spread evenly in a shallow baking pan (9 x 13). Bake at 350° for 20 minutes, stirring occasionally.
2. Sprinkle 2/3 of the crumbs in a 9 x 13 pan.
3. Combine egg whites, sugar, berries, and lemon juice in a large bowl with electric beaters. Beat at high speed until stiff peaks form — a good 10 minutes.
4. Fold in whipped cream.
5. Spoon mixture over crumbs. Top with remaining crumbs.
6. Freeze 6 hours or overnight.
7. Cut in squares. No need to take out early before serving.