Keeney Cheesecake

Ingredients:

Crust
2/3 cup graham cracker crumbs (about 5 whole crackers)
1 ½ Tbs. sugar
3 Tbs. unsalted butter, melted
Pinch salt

Filling
2 – 8oz packages cream cheese – softened
½ cup sugar
1 tsp. vanilla bean paste or pure vanilla extract
2 large eggs – room temperature
¼ cup sour cream – room temperature
2 tsp. lemon zest
Pinch of salt

Topping
Seedless strawberry and/or raspberry jam
Fresh Strawberries – cut in half lengthwise, fresh raspberries and fresh blueberries


Directions:
Preheat oven to 325°F and place the rack in the center position. Line a muffin tin with 12 liners. Set aside.

Make the crust: Combine the graham crumbs, 1 ½ tablespoons of sugar and melted butter in a bowl. Divide the mixture evenly among the muffin liners and press it down with the bottom of a ¼ cup measuring cup or the back of a spoon. Set aside.

Make the filling: Place the ½ cup of sugar and the lemon zest into a small bowl and rub together with your clean fingers, until fragrant and slightly damp. Set aside.
Place the softened cream cheese in a large bowl and beat on medium low with a hand mixer or stand mixer fitted with the paddle attachment, until creamy and smooth, about 1-2 minutes. Add the lemon-sugar mixture, salt and vanilla. Mix until thoroughly combined, with the mixer on medium low. Scrape the bowl and paddle, as needed.
Add the eggs, one at a time, with the mixer on low, beating well after each addition. Scrape as needed. Add the sour cream and mix until incorporated. Give the bowl one last scrape to be sure the ingredients are thoroughly combined.
Spoon the mixture evenly into the muffin tins over the crust. I use an ice cream scoop.
Bake for about 18-20 minutes or until centers are almost set. The cheesecakes will rise during baking and are likely to crack a bit. Remove from the oven and set on a rack to cool completely. Chill the cheesecakes in the muffin tin for at least 2 hours or overnight, before removing from the tin and topping. Note: When the cheesecakes are removed from the oven the centers will begin to sink, but this is expected and provides the perfect space for the topping.
Remove chilled cheesecakes from liners, if desired, and top each cupcake with about a heaping teaspoon of jam, a strawberry half, a few raspberries, some blueberries or the topping of your choice. Keep refrigerated until ready to serve.

Sweet Dough Rolls

Sweet Roll Dough

(Mom's favorite Rolls)

from Mesa 3rd Ward Member

time varies

yield 70 dinner rolls or 35 dinner rolls and 20 cinnamon rolls

category Breads

cuisine Traditional

ingredients

Dissolve 3 1/4 T. yeast in 1 c. water

In a large bowl put the following ingredients:

3 c. warm milk (or use instant powder milk 1 1/3+3 cups hot water)

1 c. sugar

4 eggs

2 sticks margarine - soft or melted

31/4 t. salt

directions

1. Add yeast mixture to the above mixture and then stir in 7 c. unsifted flour and mix until smooth. You can use a mixer to do this if you desire. Then stir in 4 c. flour 1 c. at a time mixing well after each addition. 

2. You will probably have to start using your hands to mix at this point. Keep adding more flour to make a soft dough adding flour slowly as not to put in too much. Don't be too concerned about the exact amount of flour as the altitude and humidity make a good deal of difference on how much flour you will need. Keep kneading the doughy until you feel it is the right consistency. It will be nice and smooth on the outside but still sticky on the inside. 

3. Using butter or soft margarine completely grease the ball of dough. Cover the bowl with plastic wrap allowing the plastic wrap to be over the sides. I uses 3 pieces across the top of the bowl overlapping them each a little. This allows the dough to raise yet still be covered with the wrap to prevent drying out  (You can also use a large clean dishcloth). Let rise until double in bulk. Punch down and let rise again until double in bulk. 

4. Punch down and shape into desired rolls: Dinner rolls, cinnamon rolls, coffee cake, cinnamon twists and filled buns. You can use this dough for doughnuts also but if you do increase the sugar 1/2 c. I use 350 degree oven to cook all things. Bake dinner and cinnamon rolls 15 - 20 min.

Yield: approximate 70 dinner rolls or 35 dinner rolls and 20 cinnamon rolls. Brush melted butter or margarine over the tops of the dinner rolls after shaping them and also after they come out of the oven.

Chicken Enchilada Soup

1 can Ranch style beans

1 can Rotel

16 oz chicken broth

1 family size can cream of chicken soup

1 lb diced chicken (or 1-2 cans)

Serve with cheese and sour cream over tortilla chips

Pumpkin Cheesecake Snickerdoodles

Cookies

3 3/4 c flour

1 1/2 t baking powder 

1/2 t salt

1/2 t cinnamon

1/4 t nutmeg

1 c butter, room temp

1 c sugar

1/2 c brown sugar

3/4 c pumpkin purée

1 egg

2 t vanilla

Filling

8 oz cream cheese, softened 

1/4 c sugar

2 tsp vanilla

Coating

1/2 c sugar

1 t cinnamon

1/2 t ginger

dash of allspice

Whisk dry ingredients. In separate bowl beat butter and sugar until light and fluffy. Add pumpkin and egg to butter, beat. Add dry ingredients, mix until just combined. Add flour if too sticky. 

Beat filling ingredients together until smooth. Refrigerate dough and filling for 1 hour.

Preheat oven to 350. Spray cookie sheets. Mix coating.

Flatten about 2 T dough, put about 1 t filling on top, pinch dough closed. Roll into ball, roll in coating. Bake 10-15 min, until top starts to crack.

Jess' Favorite Peanut Butter Cookies

1 cup sugar
1 cup brown sugar
1 cup shortening
1 cup peanut butter
1 teaspoon salt
1 teaspoon vanilla
2 eggs
1/4 cup milk
3 1/2 cups flour
2 teaspoons soda

Preheat oven to 350º. Combine sugars, shortening, peanut butter, salt, and vanilla, mix well. Add eggs and milk, mix until creamy. Fold in flour and soda. Roll into balls and put on cookie sheet with wax paper. Flatten with fork or the bottom of a glass dipped in sugar. Bake for 8 to 10 minutes. Press a hershey kiss into each cookie as soon as they're removed from the oven. Makes 5 dozen. 

Sue's Fudge

In large bowl:

1/2 lb (1 cup) margarine

2 cups chopped nuts (optional)

2 1/2 tsp vanilla

3 packages (6 cups) chocolate chips (or white chocolate chips)

1 pt (16 oz) marshmallow creme 

In large pan: 

4 1/2 cups sugar

1 lg can (12 oz) evap milk

Bring milk and sugar to a rolling boil and boil for exactly 10 minutes. Remove from heat and add to the dry ingredients. Stir until thoroughly dissolved. Pour into 3 8in square buttered cake pans. Cool and cut into squares.

Makes 5 lbs.

Chicken Cordon Bleu Sauce

Chicken Cordon Bleu Sauce recipe

1 10.75 oz. cream of chicken

1/2 c. sour cream

1/2 c. milk

1 t. lemon juice

(serves 7)

Mix ingredients together and heat.