Real Recipes

1 c. butter
1/2 c. confectioners sugar
1 tbsp. water
2 tsp. vanilla
2 1/2 c. flour
1 c. chopped pecans

Cream butter. Blend with sugar. Add water and vanilla; mix well. Add flour
and pecans. Chill 3 to 4 hours. Shape in balls or fingers. Bake on ungreased
cookie sheet in slow oven (300 to 325 degrees), about 25 minutes until
delicately brown. Cool slightly, roll in powdered sugar. Makes 3 to 4 dozen.

1 c. shortening
1 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ground cloves
1 1/2 c. brown sugar
2 eggs
1 1/2 c. rolled oats
1 c. nuts
1 c. raisins
2 c. flour (white-wheat)
3/4 tsp. soda
1/4 c. sour milk

Cream shortening, salt, spices and sugar. Add eggs, then nuts, oats and
raisins. Sift flour and soda and add to creamed mixture alternately with milk.
Spoon onto cookie sheet then flatten with damp fingers. Bake at 325 degrees for
10 to 15 minutes.

1/3 c. butter
1/3 c. brown sugar
1 c. flour
1/2 c. chopped nuts
1/4 c. sugar
1 pkg. (8 oz.) cream cheese
1 egg
2 tbsp. milk
1/2 tsp. vanilla
1 tbsp. lemon juice

Preheat oven to 350 degrees. Cream butter and brown sugar until light and
fluffy. Add flour and nuts; blend until mixture resembles crumbs. Set aside 1
cup mixture. Press remainder into 8 x 8 inch pan. Bake for 12 to 15 minutes.
Let cool. Beat sugar and cream cheese until smooth. Add remaining ingredients
and beat well. Spread over crust. Sprinkle reserved crumbs on top, pressing
down lightly with fingers. Bake for 25 minutes, cool, and cut into bars. Store
in refrigerator.

2 (8 oz.) pkgs. cream cheese, room
temp.
3/4 c. sugar
2 eggs
1 tbsp. lemon juice
1 tsp. vanilla
24 vanilla wafers
1 (21 oz.) can pie filling – cherry,
lemon, pineapple, etc.

Beat cheese, sugar, eggs, lemon juice and vanilla until light and fluffy. Line
muffin pans with paper liners and place 1 wafer in bottom of each one. Fill 1/2
to 2/3 full. *Bake at 350 degrees for 15 to 20 minutes or until set. Chill and
add topping. Makes 24. *Watch carefully – DO NOT overbake, they`ll puff up
while baking and drop down a little while cooling.

1 graham cracker crust shell
1 lg. brick cream cheese
1 sm. container whipped cream
2 heaping tbsp. powdered sugar
1 can Comstock cherry pie filling

Blend together cream cheese, whipping cream and powdered sugar until smooth.
Pour into graham cracker shell. Pour cherry filling on top. Chill and keep refrigerated.

3 sq. Baker`s semi-sweet chocolate
1/4 c. water
8 oz. Philadelphia light cream cheese
1/2 c. raspberry fruit spread (light
or low calorie)
3 1/4 c. (8 oz.) Cool Whip light
topping, thawed
2 tbsp. water
Fresh raspberries

Microwave chocolate with water at high for 1 to 1 1/2 minutes or heat on range
top on low, stirring constantly until almost melted; remove and stir until
completely melted. (Mixture will be thick.) Beat chocolate, cream cheese and
1/4 cup fruit spread. Immediately stir in 2 1/2 cups whipped topping until
smooth. Spread in 8 or 9 inch pie plate or springform pan. Freeze 3 to 4
hours. Remove from freezer; let stand 15 minutes. Briefly heat and stir
remaining fruit spread and water until well blended. Garnish with fruit spread
sauce, a dollop of whip cream and fresh raspberries. Store leftover cheesecake in freezer.

1 1/4 c. graham cracker crumbs
1/4 c. sugar
1/4 c. butter
1 tbsp. cinnamon
3 (8 oz.) pkgs. cream cheese
4 eggs
1 c. sugar
1/2 pt. sour cream
3 tbsp. sugar
1 tsp. vanilla
1 jar blackberry jam
1/2 pkg. blackberries, thawed

Preheat oven to 300 degrees. Combine crumbs, sugar, cinnamon, and butter.
Press onto bottom of springform pan. Whip cream cheese. Add eggs, one at a
time whipping after each addition. Gradually add sugar and whip. Pour over
crust. Bake 45 minutes. Whip sour cream, sugar and vanilla. Pour on top of
baked cake and bake for 10 more minutes. Remove and chill for at least 6 hours.
When ready to serve, heat jam and blackberries. Pour hot over the cake slices.
Serves 8.

CRUST:
3/4 c. graham cracker crumbs
3 tbsp. melted butter
1 tsp. cinnamon
2 tbsp. firmly packed brown sugar
3 tbsp. chopped pecans (opt.)
FILLING:
4 (8 oz.) cream cheese
1/4 c. sugar or firmly packed brown
sugar
3 eggs
2 tbsp. flour
1 (30 oz.) can pumpkin pie mix
1/4 c. chopped pecans or walnuts

Preheat oven to 325 degrees. Grease 9 inch spring form pan or spray with non-
stick spray. Combine crust ingredients and line sides and bottom of pan. Beat
cream cheese in a large bowl until fluffy. Gradually add sugar. Add eggs, one
at a time, beating well after each addition. Gradually add flour and pumpkin
pie mix and blend well. Stir in nuts. Pour into crust-lined pan. Bake 1 hour
and 45 minutes or until center feels firm when touched. Cool in pan on wire
rack. Brush top with maple syrup. Cool completely. NOTE: To substitute
canned pumpkin for pumpkin pie mix, use 1 (1 pound) can pumpkin, increase sugar
to 1 1/2 cups, use 5 eggs instead of 3, 1/4 cup flour instead of 2 tablespoons
and add 2 teaspoons pumpkin pie spice.

1 lb. cream cheese
1/2 c. sugar
3 eggs
1 tsp. vanilla
1/8 lb. margarine
1 2/3 c. rolled graham crackers
2 tbsp. sugar
1 pt. sour cream
1/3 c. sugar
1 tsp. vanilla
1 can cherry pie filling

Cream cheese and sugar. Add eggs, one at a time. Add vanilla and mix well.
Set aside. Melt margarine. Add graham crackers and sugar. Spread firmly in
the bottom of a greased 8 x 10 inch Pyrex dish. Pour cream cheese mixture into
crust and bake at 350 degrees for 20 minutes. Cool. Mix sour cream, sugar and
vanilla. When cake is cool, spread over top and bake at 375 degrees for 10
minutes. When cool, top with cherry pie filling.

CRUST:
1/3 c. powdered sugar
1 1/2 c. graham cracker crumbs
4 tbsp. butter or margarine
1 c. granulated sugar
3 (8 oz.) pkgs. cream cheese
1 generous tsp. vanilla flavoring
4 eggs

Melt butter and add to graham cracker crumbs and powdered sugar. Line the
bottom of a spring form pan, packing firmly.

Pour above ingredients into spring form pan (the crust is as yet unbaked) and
bake in preheated oven at 350 degrees for approximately 50 minutes. Do not turn
off the oven. Remove the cheesecake and top with 1 pint commercial sour cream
and return to the oven for another 5 minutes. Cool in spring form pan for a
few minutes. Run a knife around the edge to loosen. Remove side of spring form
pan and refrigerate.