Best Eggnog Cheesecake!

Adapted from Taste of Home

 

Base

1 cup graham cracker crumbs (variation: try half graham crumbs & half crushed gingersnaps)

2 tbsp. sugar

3 tbsp. butter, melted

Filling

3 packages (8 ounces each) cream cheese, softened

1 cup sugar

3 tbsp. all-purpose flour

2 large eggs, room temperature, lightly beaten

3/4 cup eggnog

1 tsp. amber or spiced rum

Dash ground nutmeg & cinnamon

Whipped cream & additional ground nutmeg, optional

Preheat oven to 325° F.

Wrap greased 9″ springform pan with double thickness of heavy-duty foil (about 18″ square). Secure foil around pan.

For the Base: Combine cracker crumbs, sugar and melted butter. Press into the bottom of pan. Bake at 325°F for 10 minutes and cool on a wire rack.

For the Filling: Beat cream cheese, sugar and floor in a large bowl until smooth. Add eggs; beat on low speed just until combined. Gradually stir in the eggnog, rum, nutmeg and cinnamon. Pour filling over crust.

Place foil wrapped springform pan in a larger baking pan; add 1″ of hot water to larger pan.

Bake at 325°F for about 45–50 minutes, until centre is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Loosen sides from pan with a knife; cool 1 hour longer. Refrigerate overnight, covering when completely cooled. If desired, top with whipped cream, then sprinkle with nutmeg.

 

28

Scratch-My-Back Cookies

Bill and Pearl Collins – Leecoll Stables, Calgary, Alberta These cookies were Pearl’s Grandmother Harrington’s favorite. MAKES 2 DOZEN COOKIES

3/4cup butter
1 cup brown sugar
1 egg
1-1/4 cups flour
1/2 tsp salt
1 tsp vanilla
1/2 tsp baking soda
1 cup rolled oats
1 cup coconut

~ Mix butter, sugar and egg. Add remaining ingredients.  Drop by teaspoonfuls onto cookie sheet and bake at 350F for 10 to 15 minutes.

Berries and Cream Salad

By D.C. and Patty Lund

  • 1 (170 g) pkg raspberry Jell-O
  • 1 (170 g) pkg blueberry Jell-O
  • 1 (600 g) pkg frozen unsweetened raspberries
  • 1 (600 g) pkg frozen berries (your choice)
  • ¾ cup whipping cream
  • ¾ cup sugar
  • 1 tsp vanilla
  • 1 (57 g) pkg gelatin
  • ¾ cup sour cream
  • ¾ cup cream cheese

Prepare the raspberry Jell-O as per package directions and add in frozen raspberries, you can substitute some of the raspberry juice as part of the cold water in the making of the Jell-O. Put this is in a clear glass bowl to set. Heat whipping cream, sugar and vanilla over low temperature and add in gelatin (dissolve as per directions on package) and cool. Cream sour cream and cream cheese together and mix with whipping cream mixture. Pour this over raspberry Jell-O and let set. Prepare blueberry Jell-O as per package directions and add well drained berries, again you may use juice from the berries as part of the cold water to prepare the Jell-O. Pour this over the last layer and let set well before serving.

I recommend making this the day before as it takes time for all the layers to set.

No Bake Cherry Cheesecake

By Tim Ellis, Road to the CFR
Canadian Cowboy Country Magazine

  • Crust
  • ¼ cup margarine
  • 1?¼ cups graham wafer crumbs
  • Mix together margarine and graham crumbs and press remaining crumbs into 
  • 9″ x 12″ pan. Bake 6 to 8 minutes at 350°F.
  • Filling
  • 1 (8 oz) pkg cream cheese
  • 1 tsp vanilla
  • 2 tbsp lemon juice
  • ½ cup icing sugar
  • 1 envelope Dream Whip

Mix together cream cheese, vanilla, lemon juice and icing sugar. In another
bowl, mix one envelope of Dream Whip. Fold together cream cheese mixture
and dream whip. Pour into cold crust.

Topping

  • 1 (500 ml) can cherry pie filling
  • ¼ cup graham wafer crumbs

Add cherry pie filling on top and sprinkle with graham crumbs.

Pumpkin Pie Recipe

By Tracey Feist, Freelance Writer
Canadian Cowboy Country Magazine

This is my Mum’s recipe?—?every fall at our Church’s turkey dinner’s I would search out her pumpkin pie. It has just the right amount of spice and the real pumpkin is what makes it amazing. The recipe was her mother’s (my grandmother-who is still going strong at 92). It is now my son’s favourite pie, and instead of birthday cake each year, this is his choice!

Filling

  • 1?½ cups pumpkin (MUST use real pumpkin meat)
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • 2 eggs, beaten
  • 1?½ cups whole milk
  • 2?3 cup brown sugar
  • pinch of salt
  • Pastry
  • 3 cups flour
  • 1 tsp salt
  • 2 tsp baking powder
  • 1?½ cups Tenderflake lard

Mix all ingredients together for the filling and set aside to make pastry.

Mix flour, salt and baking powder, adding in lard with pie cutter; keep adding VERY cold ice water until the dough resembles oatmeal. Roll out for pies.

Add filling to pastry and bake at 450°F for 10 minutes; then reduce to 350°F for 30 to 40 minutes, or until a knife comes out clean. This will make two smaller pies or one large one.