Creamy Vanilla Cheesecake

Five 8 ounce packages of cream cheese at room temperature
1 1/2 cups sugar
3 eggs
2 1/2 teaspoon vanilla

Beat the cream cheese at slow speed just until smooth.  Add eggs, one at a time until blended, add vanilla. 

Do not beat any longer than necessary, you don't want air added to the mixture.

Pour into prepared crust.
Bake 350 degrees for 40 minutes. Then turn the oven off, crack the door open, and let the cheesecake set for 30 minutes.   Remove and cool completly, then cover and chill for at least 8 hours.

Cooling the cheesecake properly keeps the texture right and keeps it from sweating when you place it in the refrigerator. 


Grahan Cracker Crust :
1 2/3 cups graham cracker crumbs
1/3 cup softened butter

Combine crumes and butter, press into bottom and up the sides just a little of 10 inch springform pan.
Bake at 350 degrees for 5 minutes then fill with cheesecake mixture and continue. 


Rachel Ward gave me this recipe in the early 80s.  It gets raves every time I make it.  I have shared it many many times and everyone loves it.  Cheesecakes are not hard to make, you just have to follow the steps of baking/cooling/chilling

Refrigerator Hot Rolls

I’m not sure where I got this recipe.  I’ve made them for years and years, especially back when I had large crowds for Thanksgiving. I made double batches then! When my kids were still home, I cooked big meals every night and used this often.  I could make out a muffin pan of small rolls, they would rise in a warm space while I cooked the evening meal. I’d bake them right quick to serve with supper.  

The dough keeps very well in the refrigerator for 10 days or so.  It DOES make better rolls if it is very well chilled, so I always make it the day before I want to have hot rolls.

Dissolve 2 packages of yeast in 1/4 cup warm water then set aside (4 1/2 teaspoons)

Cream 3/4 cup sugar with 1 cup shortening

Add 1 cup boiling water and stir til shortening is dissolved.

Add 2 teaspoons salt and 1 cup cold water

Add 2 eggs and stir with wire whip until blended

Add yeast mixture

Add 6 cups of plain flour, 2 cups at a time until all is added

Let rise in a greased bowl until doubled in size.

Punch the dough down, cover, and refrigerate until ready to use,

at least long enough to be completely chilled

　

To use:

Remove dough and punch it down until smooth

Shape rolls and let them rise until doubled in size. I use muffin pans and put two or three small balls of dough for cloverleaf rolls, or shape them for sandwich buns.

Bake 400 degrees until browned

Butter the tops while hot for soft rolls

This dough will keep well for 10 days to 2 weeks in the refrigerator. You can use all of it, or a little at a time.

I can make four dozen small rolls from one batch of dough.  I use a full sheet baking pan.

Too Easy Blonde Brownies

Ingredients :

1 large roll of chocolate chip cookie dough
6 Snicker bars


This is what I have.  I have the fun size instead of regular size candy bars.  I think three of these might equal one bar.  On my jelly roll pan, I used almost two sleeves of cookie dough, and 9 fu size candy bars cut up. 

Cut the cookie dough into chunks and press into a buttered cake pan
Make sure the dish is well buttered and that there are not holes left, that the cookie dough is pressed firmly and solidly across the bottom. 

Slice the Snickers candy bars into thin pieces and place across the cookie dough.

Bake 350 degrees for 20 minutes. 



Trashay Morden gave me this recipe 12/21/12 along with a tray of them for the staff of A Total Change.  They are wonderful ! 

We lost Trashay during the Covid pandemic.   Tragic loss to all who loved her.  

Divinity

2 1/2 cups sugar
1/2 cup light corn syrup
2 egg whites
1 teaspoon vanilla
1/2 cup water
1/4 teaspoon salt
chopped nuts optional


Combine sugar, syrup, water, and salt.  Cook in heavy saucepan til sugar dissolves and mixture boils.  Cook without stirring til it reaches a hard ball stage. 

 While it is cooking, and as it nears being ready, beat the egg whites til they are stiff enough to form peaks.

When syrup is at the hard ball stage, gradually pour the syrup over the beaten egg white, beating at high speed as you do so.   Continue gradually adding the syrup to the egg white until all syrup is used, continue to beat until the mixture holds its shape.  (5 minutes or more ) Stir in chopped nuts if you want nuts in it.

I have never accomplished the art of dropping the divinity onto waxed paper and making attractive dollops as some people do.  I pour mine into a buttered glass dish and cut it into squares. 


This was my daddy's favorite candy.  He called it 'that white stuff'. 

He always made sure I have plenty pecans to make candy at Christmas. 

Peanut Butter Balls

1 stick softened butter
1 box powdered sugar
1 pound peanut butter

6 ounce package chocolate chips and 1/2 bar parrafin for dipping


Stir butter, peanut butter, and sugar til blended.  Roll into balls and dip in chocolate

I don't remember who gave this recipe to me, but I know it was in the early 70s when I started making it.

Martha Washington Candy

Ingredients :

1 can Eagle Brand milk
1 box powdered sugar
1 can coconut
1 cup chopped nuts


1/2 bar parrafin and 6 ounce package of chocolate chips for the dipping chocolate


Mix all the ingredients together and chill overnight.  Roll into balls and dip in chocolate


Ruby Pemberton gave me this recipe in the early 70s

Milky Way Cake

Ingredients:
2 sticks butter or margarine
2 cups of sugar
4 eggs, beaten separately
1 1/4 cup buttermilk
1/2 tsp. soda
2 1/2 cups flour
2 tsp. vanilla
1 cup pecans
8 Milky Way bars melted with 1 tablespoon butter or margarine





Cream 2 sticks butter or margarine with sugar. Add beaten egg yolks then the beaten egg whites
Stir in the buttermilk and stir til smooth
Add soda
Add flour and vanilla
Beat til smooth

Add nuts and melted candy bars. Stir till smooth


Bake in greased and floured pan at 325 degrees til tests done with toothpick inserted.

I have used round pans and made a layered cake, but get a better response when I use a 13x9

Frosting :

2 cups sugar
1 small can evaporated milk
1 stick butter or margarine
large bag chocolate chips
1 jar marshmallow cream

Cream the sugar and milk, add butter or margarine and bring to a soft boil. 
Cook til it reaches a soft ball stage then add Chocolate chips and marshmallow cream

Beat til smooth
When cooled enough to reach a consistency that is manageable, frost the cake and swirl the top to make it look like a giant Milky Way Bar



This was my grandmother's recipe. I have it handwritten in her handwriting. 

Texas Millionaires

Ingredients :

1 cup White Karo
1 cup brown sugar
1 cup white sugar
2 sticks butter
2 cups evaporated milk
1/8 teaspoon of salt
1 tsp. vanilla
1 quart chopped pecans

For dipping:
1/2 stick parrafin
1 large Hershey bar or large bag chocolate chips


Stir syrup, sugars, butter, 1 cup of the milk, salt, and vanilla in saucepan. Bring to a soft boil and add the other cup of milk so that the mixture continues to boil.   Cook until a soft boil stage according to candy thermometer.  (...or use cool water in a bowl to check for soft ball stage)

After the mixture reaches soft ball stage, stir in the pecans and pour into a large glass dish, sprayed with Pam or buttered well.

Chill overnight.  Cut into pieces and dip in chocolate. 

Candy handles easier when thoroughly chilled, so work with a few pieces at a time and keep the rest in refrigerator.





Edna Phelps gave me this recipe in the early 90s, it was a family recipe handed down to her.