Chocolate Raspberry Cheesecake

Crust:

1 cup graham crackers, crushed

2 tablespoons sugar

1 tablespoon cocoa

2 tablespoons unsalted butter, melted

Swirl:

6 ounces fresh raspberries

2 tablespoons sugar

Filling:

6 ounces semi-sweet chocolate

2 teaspoons instant coffee, dissolved in 2 tablespoons water

3 packages (8oz ea) cream cheese, softened

1 cup sugar

pinch salt

1 teaspoon vanilla

3 eggs, room temperature

Preheat oven to 350F.  In a small mixing bowl, combine graham cracker crumbs, 2 T. sugar, and cocoa. Stir in melted butter. Press crumb mixture firmly into the bottom and ½ inch up the sides of a 9inch Springform pan. Bake 10 minutes or until set. Cool on wire rack. Reduce oven temperature to 325F.

In a double boiler, melt chocolate chips. Let cool. Stir in coffee. (Do not do this while the chocolate is hot or it will seize). Set aside.

In a food prosser, puree raspberries. Run through a sieve to remove seeds. Add 2T. sugar. Set aside.

In a large bowl or standing mixer, beat cream cheese till light and fluffy, about 3 minutes. With the mixer on medium speed, slowly add 1 c. sugar in a small stream until incorporated. Add vanilla and salt. With the mixer on low, add eggs one at a time.  Incorporate each egg before adding the next, but avoid overmixing. Fold in chocolate. Pour over cooled crust.

Spoon raspberry puree in dots over filling. Swirl with a wooden skewer or knife. Bake for 60-65 minutes or until set with a slightly wobbly center. Cool.

Marnie’s Sugar Cookies

2/3 cup shortening

¾ cup sugar

1 teaspoon vanilla

1 egg

4 teaspoons milk

2 cups flour

1 ½ teaspoon baking powder

¼ teaspoon salt

Preheat oven 375F. Cream shortening, sugar, and vanilla. Add egg and milk. Beat till light and fluffy. Sift together dry ingredients. Add to creamed mixture. Cut dough in half. Refrigerate one hour. Roll dough to ¼ inch. Cut and bake 8 to 10 minutes. Decorate with buttercream frosting.

Grandma Betty’s Hot Fudge

1 can evaporated milk

2/3 cup sugar

1 bag chocolate chips

Cook and stir all ingredients over low heat, stirring frequently.

Corn Flake Cookies

1 cup sugar
1 cup Karo syrup
1 1/2 cups creamy peanut butter
6 cups corn flakes
1/4 cup chocolate chips

Measure corn flakes into a large bowl; set aside. In a medium saucepan, heat sugar and Karo over medium heat till it comes to a full boil. Remove from heat; add peanut butter. Stir to combine. Pour over corn flakes; stir. Scoop by heaping teaspoon onto wax paper. Melt chocolate over a double boiler. Spatter over cookies with a wisk.

Double Layer Pumpkin Cheesecake

2(8 ounce) packages cream cheese, softened

½ cup sugar

½ teaspoon vanilla

2 eggs

½ cup pumpkin

½ teaspoon cinnamon

1 pinch cloves

1 pinch nutmeg

1/3 cup butter

¼ cup sugar

1 ¼ cup finely crushed graham crackers (about 18)

Preheat oven to 375F. Melt butter; stir in sugar. Add crackers. Toss mixture well. Spread evenly in 9 inch Springform pan. Press along bottoms and sides to form a firm, even crust. Bake 4 to 5 minutes. Cool on wire rack. Reduce oven temperature to 325F. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup batter and spread into bottom of crust; set aside. Add pumpkin, cinnamon, cloves, and nutmeg to remaining batter and stir gently until well blended. Carefully spread over the batter in the crust. Bake 35 to 40 minutes, or until center is almost set. Cool. Refrigerate 3 hours.

Chocolate Chip Cookies

1 cup margarine

½ cup sugar

½ cup brown sugar

1 egg

1 small package dry instant vanilla pudding

1 teaspoon vanilla

1 teaspoon baking soda

2 ½ cups flour

½ cup semi-sweet chocolate chips

½ cup milk chocolate chips

Preheat oven to 350F. Cream together margarine and both sugars. Add egg, pudding mix, and vanilla. Beat till light and fluffy. Add baking soda and flour. Mix gently. Stir in chocolate chips by hand. Drop by heaping teaspoon onto ungreased cookie sheet. Bake 10 minutes or until golden brown.