Apple Crisp Recipe - from the 70's

Approx. 12 apples, peeled & sliced
1 t. cinnamon
½ c. butter
1 c. sugar
2 c. flour

Spread apples in greased  9X12 pan.  Mix together other ingred. until combined & sprinkle over apples.  Bake at 350 degrees until apples are tender.  Serve with ice cream.

Frozen Orange Bars

I got these out of an old Friend Magazine - kids love them!

Pumpkin Cheesecake

CRUST:

1 c. graham cracker crumbs (about 20 2-inch squares)
½ c. finely chopped pecans or walnuts
1/3 c. unsalted butter, melted
¼ c. sugar


FILLING:

4 8-oz pkgs. cream cheese, at room temperature
6 eggs, at room temperature
1 15- to 16-oz. can pumpkin puree
1 ¾ c. sugar
½ tsp. ground cinnamon
½ tsp. ground ginger
½ tsp. grated nutmeg
¼ tsp. ground cloves
1/8 tsp. salt


Heat oven to 325°F. In a bowl, mix crumbs and remaining crust ingredients with a fork until well blended. Pour into an 8- by 3-inch or a 9- by 2¬inch springform pan. Using the back of a spoon, press crumbs onto bottom and up side of pan to within 1 inch of top of pan. Set aside.

In a large mixing bowl, with mixer at medium speed, beat cream cheese until smooth. Add remaining in¬gredients and beat just until blended. Pour into crumb-lined pan. Bake 1 hour and 30 minutes (1 hour and 15 minutes for a 9-inch pan) or until lightly golden on top. Turn off oven and let cake stand in oven for 1 hour. Remove cake from oven; cool completely on wire rack. Cover with aluminum foil and chill overnight before serving. (Makes 16 servings.)

Golden Lemon-Glazed Cheesecake

Crust:

2 1/2 cups graham cracker crumbs
1/4 cup sugar
10 TBSP. butter, melted

Filling:

3 8 oz. pkg. cream cheese, softened
3 eggs
1 1/4 cups sugar
3 TBSP. fresh lemon juice
1 tsp. vanilla
1 TBSP. grated lemon

Glaze:

1 lemon, sliced paper thin
3 cups water, divided
1 cup sugar
2 TBSP. plus 2 tsp. cornstarch
1/3 cup fresh lemon juice


To Make crust: Combine the graham cracker crumbs, sugar and melted butter and press it into the bottom and 2 inches up the sides of a 9 inch springform pan. Bake at 350 degrees for 5 minutes. Cool.

For the filling, in a mixing bowl, beat the cream cheese at medium high until smooth. Add the eggs, one at a time, beating well after each addition. Gradually add sugar, lemon juice and vanilla. Mix well. fold in the lemon peel. Pour this mixture into the crust and bake at 350 degrees for 40 to 50 minutes. Cool to room temperature; refrigerate until chilled.

For the glaze, reserve a lemon slice for garnish. Coarsely chop the lemon slices. Boil with 2 cups water for 15 minutes. Drain and discard the liquid. In a saucepan, combine the sugar, cornstarch, 1 cup water, lemon juice and lemon pulp. Bring to a boil, stirring constantly and boil 3 minutes. Cool, stirring occasionally. Pour over cheesecake and garnish center with lemon slice. Chill until ready to serve. Remove cheesecake from pan.

Buttermilk Chocolate Bundt Cake

Combine and set aside:
2 cups flour
1 tsp. baking soda
2 cups sugar
½ tsp. salt
4 TBSP. cocoa
1 tsp. cinnamon

Bring to boil and let cool slightly:
1 cube butter
1 cup water
½ cup oil

Add 2 eggs, slightly beaten, ½ cup buttermilk and 1 tsp. vanilla. Combine all ingredients and mix well. Batter will be runny. Spray Bundt pan well with vegetable oil spray. Bake 40 minutes to 1 hour at 350.

Frosting for this cake:
1 lb. of powdered sugar
1 cube butter
4 – 6 TBSP. cocoa
1 tsp. vanilla
6 TBSP. milk and/or buttermilk
1 cup chopped nuts

Mix it all together for a scrumptious bumpy frosting.

Apple Topped Cheesecake

Crust:
1 c. graham cracker crumbs
3 T. sugar
1/2 tsp. ground cinnamon
1/4 c. melted butter
2 T. finely chopped pecans

Combine all ingredients; press into the bottom of a lightly greased 9-in. springform pan. Bake at 350-F for 10 minutes; cool.

Filling:
3 pkg. (8 oz., each) cream cheese, softened
3/4 c. sugar
3 eggs
3/4 tsp. vanilla extract
In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs, beat on low speed just until combined. Stir in vanilla. Pour over crust.

Topping:
2-1/2 c. chopped peeled apples
1 T. lemon juice
1/4 c. sugar
1/2 tsp. ground cinnamon
6 T. caramel ice cream topping, 'divided'
Sweetened whipped cream
2 T. chopped pecans

Toss apples with lemon juice, sugar and cinnamon; spoon over filling. Bake at 350-F for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes.

Molten Chocolate Cake

1 stick unsalted butter (plus a little additional for greasing ramekins)
½ lb. bittersweet chocolate, coarsely chopped
4 ea. large eggs, room temperature
1 ea. egg yolks, room temperature
¼ tsp. vanilla extract
¼ tsp. kosher salt
½ cup granulated sugar
1/8 cup all purpose flour

Preparation:

Preheat oven to 450 degrees. Melt butter or soften to room temperature. Grease molds or baking cups with butter and sprinkle with flour. Shake to coat entire surface with flour, turn upside down, and tap to remove excess flour. (may want to put parchment paper on bottom of medium/large pans as some sticking may occur)

Place butter and chocolate over a double boiler and heat slowly until melted. Stir occasionally with a rubber spatula.

Place eggs, egg yolks, salt and sugar into a mixing bowl and whisk or beat with an electric mixer until doubled in volume and lemon colored. Several minutes.

When chocolate is melted, slowly add to the egg mixture while continuously stirring. Do not add too fast or the eggs might cook or break. When combined, add vanilla extract and 1/8 cup flour. Fold together until combined.

Place mixture in baking molds and fill only about ½ to 2/3 of the way. Bake at 400 degrees for 6-10 minutes, depending on the thickness of the cake. Cakes will rise slightly and form a shell on the outside, should be "liquidy" in the center still.

To remove from tin, cool for 2 minutes. If it looks like cake is still adhering to sides of mold, then run a small knife around edges, trying not to pierce the cake. Invert a plate over the mold and flip plate and mold over together. Gently lift mold off of plate.

Drizzle with chocolate sauce (caramel sauce), whipped cream and any other desired toppings and serve warm. However this cake is rich enough by itself!

To prepare ahead. Simply fill molds and refrigerate until about an hour prior to baking time.

Grandma Wohl's Rice Pudding