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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. -
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. -
Cranberry Fruit and Nut Mold
CRANBERRY FRUIT AND NUT MOLD EDNA HARRELL
CLEARWATER
1 6-oz. or 2 3-Oz. package any red jello
2 cups boiling water
1 8-oz. can jellied cranberry sauce, mashed
1½ cup cold water
1 cup peeled and diced apples
½ cup nuts
Dissolve jello in boiling water. Add mashed
cranberry sauce; stir until smooth; add cold
water. Chill until thickened; fold in apples
and nuts. Pour into a 6-cup mold. Chill until
firm. Cut in squares; place on lettuce leaf
and serve. Makes 10-12 servings.
Card 1 Back: blank
---
# Cranberry Fruit and Nut Mold
*Recipe from the kitchen of Edna Harrell — Clearwater, FL*
*Makes 10–12 servings*
## Ingredients
- 1 6-oz. or 2 3-oz. package any red jello
- 2 cups boiling water
- 1 8-oz. can jellied cranberry sauce, mashed
- 1 1/2 cups cold water
- 1 cup peeled and diced apples
- 1/2 cup nuts
## Instructions
1. Dissolve jello in boiling water.
2. Add mashed cranberry sauce; stir until smooth.
3. Add cold water.
4. Chill until thickened.
5. Fold in apples and nuts.
6. Pour into a 6-cup mold.
7. Chill until firm.
8. Cut in squares; place on a lettuce leaf and serve. -
Ice Cream Cones
Card 1 Front:
ICE CREAM CONES Better Homes & Gardens
2/3 cups flour ¼ cup sugar
¼ c. cooking oil 3 tablespoons water
2 egg whites 1 teaspoon vanilla
½ teaspoon cooking oil
Preheat an 8" skillet over low heat. Stir
together flour and sugar. Add the ¼ c. oil,
water, egg whites and vanilla; stir until
smooth. Brush bottom of skillet with ½ tsp.
oil. Pour 2 TB. batter into skillet, spreading
batter to a 5½" circle. Cook over low heat 3
minutes or until light brown. With a wide
spatula, lift and turn wafer; cook 1 min. more.
Card 1 Back:
Working quickly, roll into a cone shape;
secure with a pick. Cool, pick side down.
Repeat with remaining batter. (Do not add more
oil to skillet.) Remove picks when cool.
Store cones tightly covered.
Makes about 10.
For Chocolate Cones: use this recipe, but
add 2 ounces melted unsweetened chocolate to
the batter and reduce the oil to 3 tablespoons.
---
# Ice Cream Cones
*Better Homes & Gardens*
*Makes about 10*
## Ingredients
- 2/3 cup flour
- 1/4 cup sugar
- 1/4 cup cooking oil
- 3 tablespoons water
- 2 egg whites
- 1 tsp vanilla
- 1/2 tsp cooking oil (for skillet)
## Instructions
1. Preheat an 8" skillet over low heat.
2. Stir together flour and sugar.
3. Add the 1/4 cup oil, water, egg whites, and vanilla; stir until smooth.
4. Brush bottom of skillet with 1/2 tsp oil.
5. Pour 2 Tbsp batter into skillet, spreading batter to a 5 1/2" circle.
6. Cook over low heat 3 minutes or until light brown.
7. With a wide spatula, lift and turn wafer; cook 1 minute more.
8. Working quickly, roll into a cone shape; secure with a pick.
9. Cool pick side down.
10. Repeat with remaining batter. (Do not add more oil to skillet.)
11. Remove picks when cool.
12. Store cones tightly covered.
**For Chocolate Cones variation:** The card notes that 2 ounces of melted unsweetened chocolate may be added to the batter, with the oil reduced to 3 tablespoons. -
The Great Raisin Cookie
Card 1 Front:
THE GREAT RAISIN COOKIE KELLOGG'S
2 cups Raisin Bran cereal crushed to 1½ cups
3/4 cup whole wheat flour
1¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 cup margarine
2/3 cup granulated sugar
½ cup firmly packed brown sugar
2 eggs
1 teaspoon vanilla
½ cup raisins
1. Combine Raisin Bran cereal, flours, baking
soda, and cinnamon. Set aside.
Card 1 Back:
2. In large mixer bowl, beat margarine, granu-
lated sugar and brown sugar until light and
fluffy. Add eggs and vanilla. Beat well.
Stir in flour mixture. Mix thoroughly. Add
raisins. Drop by level ¼ cup measure onto un-
greased cookie sheet.
3. Bake at 325 degrees for 15 minutes or until
lightly browned.
Yield: 16 cookies.
Here's a cookie that's not only great tasting
but also has the goodness of Raisin Bran.
---
# The Great Raisin Cookie
*Recipe by Kellogg's*
*"Here's a cookie that's not only great tasting but also has the goodness of Raisin Bran."*
*Yields 16 cookies*
## Ingredients
- 2 cups Raisin Bran cereal, crushed to 1 1/2 cups
- 3/4 cup whole wheat flour
- 1 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 3/4 cup margarine
- 2/3 cup granulated sugar
- 1/2 cup firmly packed brown sugar
- 2 eggs
- 1 tsp vanilla
- 1/2 cup raisins
## Instructions
1. Combine Raisin Bran cereal, flours, baking soda, and cinnamon. Set aside.
2. In a large mixer bowl, beat margarine, granulated sugar, and brown sugar until light and fluffy. Add eggs and vanilla. Beat well. Stir in flour mixture. Mix thoroughly. Add raisins.
3. Drop by level 1/4 cup measure onto an ungreased cookie sheet.
4. Bake at 325°F for 15 minutes or until lightly browned. -
Holiday Chocolate Butter Cookies
HOLIDAY CHOCOLATE BUTTER COOKIES
LAND O LAKES"
½ cup sugar 1 tsp. almond extract
3/4 c. butter, softened 1½ c. all-purpos
flour
1 egg yolk ¼ c. unsweetened cocoa
Heat oven to 375 degrees. In large bowl, com-
bine all ingredients except flour and cocoa.
Beat at medium speed until light and fluffy (2-3
minutes. Gradually add flour and cocoa until
well mixed (2-3 min.). Shape rounded teaspoon-
fuls as desired (1" balls, 2"-3" longs, balls
flattened, balls with indentations, etc,) or
use cookie press. Place 1" apart on cookie
sheets. Bake 7-9 min. or until set. Cool.
Card 1 Back:
Decorate with melted chocolate chips, melted
almond bark, nuts, colored sugars, candied
fruit, candies, maraschino cherries, etc.
YIELD: 3 dozen.
---
# Holiday Chocolate Butter Cookies
*Recipe by Land O Lakes*
*Yields 3 dozen*
## Ingredients
- 1/2 cup sugar
- 3/4 cup butter, softened
- 1 egg yolk
- 1 tsp almond extract
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa
### For Decoration (optional)
- Melted chocolate chips
- Melted almond bark
- Nuts
- Colored sugars
- Candied fruit
- Candies
- Maraschino cherries
## Instructions
1. Heat oven to 375°F.
2. In a large bowl, combine all ingredients except flour and cocoa.
3. Beat at medium speed until light and fluffy, 2–3 minutes.
4. Gradually add flour and cocoa until well mixed, 2–3 minutes.
5. Shape rounded teaspoonfuls as desired — 1" balls, 2"–3" logs, balls flattened, balls with indentations, etc. — or use a cookie press.
6. Place 1" apart on cookie sheets.
7. Bake 7–9 minutes or until set.
8. Cool.
9. Decorate as desired with melted chocolate chips, melted almond bark, nuts, colored sugars, candied fruit, candies, maraschino cherries, etc. -
Spritz Butter Cookies
SPRITZ BUTTER COOKIES
1 c. (2sticks) butter, softened
3/4 cup sugar
1 large egg
1 tsp. EACH: vanilla/almond extract
2 cups all-purpose flour
½ c. toasted sliced blanched almonds, finely
ground
Dash of salt
Glace cherries, sugar sprinkles or dragees
optinal
Preheat oven to 375 degrees. Cream butter in
large mixer bowl. Add sugar, beat until light
and fluffy. Beat in egg and extracts. Grad-
ually blend in flour, almonds, and salt. Using
Card 1 Back:
pastry bag and large star tip, pipe dough into
rosettes or stars about 1 3/4" in diameter
onto unbuttered cookie sheets. Decorate with
cherries, sprinkles, or dragees, if desired.
Bake 10-12 minutes or until pale golden. Re-
move from cookie sheets; cool completely on
wire racks.
Yield: about 3½ dozen cookies.
---
# Spritz Butter Cookies
*Yields about 3 1/2 dozen cookies*
## Ingredients
- 1 cup (2 sticks) butter, softened
- 3/4 cup sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp almond extract
- 2 cups all-purpose flour
- 1/2 cup toasted sliced blanched almonds, finely ground
- Dash of salt
- Glacé cherries, sugar sprinkles, or dragées (optional, for decoration)
## Instructions
1. Preheat oven to 375°F.
2. Cream butter in a large mixer bowl. Add sugar; beat until light and fluffy.
3. Beat in egg and extracts.
4. Gradually blend in flour, almonds, and salt.
5. Using a pastry bag and large star tip, pipe dough into rosettes or stars about 1 3/4" in diameter onto unbuttered cookie sheets.
6. Decorate with cherries, sprinkles, or dragées, if desired.
7. Bake 10–12 minutes or until pale golden.
8. Remove from cookie sheets; cool completely on wire racks. -
Chocolate & Butterscotch Fudge
Card 1 Front:
CHOCOLATE & BUTTERSCOTCH FUDGE/HERSHEY'S/EAGLE
BRAND
1 c. butterscotch chips 1 tsp. vanilla
1 can sweetened condensed milk ½ c. chopped
2 c. semi-sweet chocolate chips walnuts
Line 8" square pan with foil. In small micro-
wave-safe bowl, place butterscotch chips and
1/3 cup sweetened condensed milk; set aside.
In medium microwave-safe bowl, place chocolate
chips, remaining sweetened condensed milk and
vanilla. Microwave at HIGH (100%) 1 minute;
stir until chips are melted. Stir in walnuts.
Spread into prepared pan. Microwave butter-
scotch chips at HIGH 45 seconds; stir until
chips are melted. Spread evenly over chocolate
Card 1 Back:
layer. Refrigerate until firm. Remove from
pan. Peel off foil; cut into squares. Store
in refrigerator.
Yield: About 4 dozen pieces.
---
# Chocolate & Butterscotch Fudge
*Hershey's / Eagle Brand promotional recipe*
*Yields about 4 dozen pieces*
## Ingredients
- 1 c. butterscotch chips
- 1 can sweetened condensed milk
- 2 c. semi-sweet chocolate chips
- 1 tsp. vanilla
- 1/2 c. chopped walnuts
## Instructions
1. Line an 8" square pan with foil.
2. In a small microwave-safe bowl, place butterscotch chips and 1/3 cup of the sweetened condensed milk; set aside.
3. In a medium microwave-safe bowl, place chocolate chips, remaining sweetened condensed milk, and vanilla.
4. Microwave the chocolate chip mixture at HIGH (100%) for 1 minute; stir until chips are melted.
5. Stir in walnuts.
6. Spread chocolate mixture into the prepared pan.
7. Microwave the butterscotch chip mixture at HIGH for 45 seconds; stir until chips are melted.
8. Spread butterscotch mixture evenly over the chocolate layer.
9. Refrigerate until firm.
10. Remove from pan. Peel off foil; cut into squares.
11. Store in refrigerator. -
Chocolate and Pecan Bars
CHOCOLATE AND PECAN BARS
1 c. all-purpose flour 1 c. graham-cracker
2/3 cup sugar crumbs
½ tsp. salt
3/4 c. (1½ sticks) butter/margarine
2 eggs 1 can sweetened condensed
½ c. cocoa milk
1½ tsp. vanilla ½ c. flaked coconut
1 c. chopped pecans
Heat oven to 350 degrees. In large bowl, stir
together flour, crumbs, sugar and salt. Add
butter, cut in until mixture resembles coarse
crumbs. Stir in 1 beaten egg. Press evenly
onto bottom of ungreased 13x9x2" baking pan.
Bake 25 min. or until golden. In large mixer
Card 1 Back:
bowl, beat sweetened condensed milk, cocoa, re-
maining 1 egg and vanilla. Pour over baked
layer. Sprinkle coconut then pecans over top.
Bake 25 minutes or until set. Cool com-
pletely. Cut into bars.
Yield: about 24 bars.
---
# Chocolate and Pecan Bars
*Yields about 24 bars*
## Ingredients
- 1 c. all-purpose flour
- 1 c. graham-cracker crumbs
- 2/3 cup sugar
- 1/2 tsp. salt
- 3/4 c. (1 1/2 sticks) butter or margarine
- 2 eggs (divided)
- 1 can sweetened condensed milk
- 1/2 c. cocoa
- 1 1/2 tsp. vanilla
- 1/2 c. flaked coconut
- 1 c. chopped pecans
## Instructions
1. Heat oven to 350°F.
2. In a large bowl, stir together flour, graham-cracker crumbs, sugar, and salt.
3. Add butter; cut in until mixture resembles coarse crumbs.
4. Stir in 1 beaten egg.
5. Press evenly onto the bottom of an ungreased 13x9x2" baking pan.
6. Bake 25 minutes or until golden.
7. In a large mixer bowl, beat sweetened condensed milk, cocoa, remaining 1 egg, and vanilla.
8. Pour over baked layer.
9. Sprinkle coconut, then pecans, over top.
10. Bake 25 minutes or until set.
11. Cool completely.
12. Cut into bars. -
Summer Mint Pie
SUMMER MINT PIE BADCOCK CALENDAR 1992
1 chocolate crumb crust
1 quart mint chocolate chip ice cream
1 jar hot fudge sauce, 12 oz., room temperature
1 container whipped cream, 4 oz.
Fill crumb crust with 1½ cups softened ice
cream. Freeze to harden. Spread 3/4 cup fudge
topping on hardened ice cream. Freeze. Repeat
with a second layer using 1½ cups ice cream.
Spread with whipped cream, garnish with choco-
late curls and serve frozen.
Yield: 6 servings.
Card 1 Back: blank
---
# Summer Mint Pie
*Badcock Calendar — 1992*
*Yields 6 servings*
## Ingredients
- 1 chocolate crumb crust
- 1 quart mint chocolate chip ice cream
- 1 jar (12 oz.) hot fudge sauce, room temperature
- 1 container (4 oz.) whipped cream
## Instructions
1. Fill crumb crust with 1 1/2 cups softened ice cream.
2. Freeze until hardened (1-2 hours).
3. Spread 3/4 cup hot fudge topping over hardened ice cream.
4. Freeze again until set (1-2 hours).
5. Repeat with a second layer using 1 1/2 cups ice cream.
6. Spread whipped cream over the top and garnish with chocolate curls.
7. Serve frozen. -
Cheese Bread
CHEESE BREAD BADCOCK CALENDAR 1992
1 loaf french bread
2 cups sharp cheese, shredded
2/3 cup mayonnaise
1 bunch green onions, chopped
1 tsp. lemon juice
garlic pod, crushed
salt and pepper
Split french bread loaf in half, long ways. Mix
ingredients and spread mixture on french bread.
Sprinkle with paprika. Bake at 350 degrees for
5 minutes or until lightly toasted. Cut french
bread into serving pieces.
Card 1 Back: blank
---
# Cheese Bread
*Badcock Calendar — 1992*
## Ingredients
- 1 loaf french bread
- 2 cups sharp cheese, shredded
- 2/3 cup mayonnaise
- 1 bunch green onions, chopped
- 1 tsp lemon juice
- 1 garlic pod, crushed
- Salt and pepper
- Paprika (for sprinkling)
## Instructions
1. Split french bread loaf in half lengthwise.
2. Mix together the shredded sharp cheese, mayonnaise, chopped green onions, lemon juice, crushed garlic, salt, and pepper.
3. Spread mixture on the cut sides of the french bread.
4. Sprinkle with paprika.
5. Bake at 350°F for 5 minutes or until lightly toasted.
6. Cut french bread into serving pieces.
## Editor's Notes
- **"Badcock Calendar 1992"** — this recipe is attributed to a Badcock Home Furnishings promotional calendar from 1992. Badcock was a Florida-based furniture retailer known for producing annual recipe calendars.