Recipes

from Kraft Foods

2 c. finely crushed ginger snaps
.5 c finely chopped pecans
6 T butter, melted
24 oz. cream cheese
1 c. sugar, divided
1 tsp. vanilla
3 eggs
1 c. canned pumpkin
1 tsp. ground cinnamon
.25 tsp. ground nutmeg
dash ground cloves

Mix ginger snap crumbs, pecans, and butter; press onto bottom and 2 inches up the side of 9-inch springform pan. Beat cream cheese, 3/4 c of the sugar, and vanilla until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until well blended. Reserve 1.5 c of the plain batter. Stir remaining .25 c sugar, pumpkin, and spices into remaining batter. Spoon half of the pumpkin batter over crust; top with spoonfuls of half of the reserved plain batter. Repeat layers. Cut through batters with knife several times for marble effect. Bake at 325F for 55 minutes or until center is almost set if using a silver springform pan. OR, bake at 300F for 55 minutes or until center is almost set if using a dark nonstick springform pan. Loosen cake from side of pan; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator. Makes 12 servings.

My comments:
*This recipe can seem overwhelming, but it truly is simple. Just follow the directions step by step and it will turn out great!

*When I first made this I had never heard of a springform pan. I used a 9x9 glass pan, which worked just fine. I do use a springform pan now because it gives a nicer presentation.

*My father-in-law isn't a big fan of pumpkin. After eating this cheesecake he said, "Just when you're getting too much pumpkin, you get a taste of the plain cheesecake and it all evens out!" He took seconds.

*After eating a ginger snap crust you will never want a graham cracker crust again!

I just spent the past hour frantically searching through the kitchen trying to find this recipe. I only know one other person who has the recipe, and they weren't home. It was quite a scene! I finally found the recipe card, in a recipe book marking a page of another recipe that I don't really like. Sigh!

I think this was the first cake that I ever made. It's really easy, and honestly you can just dump everything together, mix, put on as many chocolate chips as you want, and bake. Because of the applesauce, it's always nice and moist. This cake is always a huge favorite whenever I serve it. Just in case I ever loose it again, I'm posting the recipe here!

Beat together:
1.5 c. sugar
.5 c. oil
2 eggs
2 c. unsweetened applesauce

Add:
2 c. flour
1.5 tsp. baking soda
.5 tsp. salt
.5 tsp. cinnamon
2 T cocoa

Pour batter into an ungreased 9x13 cake pan. Sprinkle 1 c. semisweet chocolate chips on top. Bake at 350F for 30-40 minutes. Great warm or at room temperature!

from Feeding The Flock cookbook, published by the Michiana Mennonite Relief Sale

submitted by Waneta Zehr

Cream together:
1.5 c. shortening, 2 c. sugar

Blend in:
2 eggs, .5 c. honey, 4 T. milk, 2 tsp. vanilla

Add to mixture:
5 c. flour, 3 tsp. baking soda, 1.5 tsp. salt, 1.5 tsp nutmeg, 2 tsp. cinnamon

Beat and mix well. Chill, then form into small balls. Roll in granulated sugar. Place on greased cookie sheet. Bake at 375 degrees for 8-10 minutes. Let stand briefly before removing from cookie sheet. Makes at least 6 dozen.

My additional comments:

*Why are these called "spicy" cookies? I have no idea!

*I've had people comment that they usually don't like ginger snaps, but they do like these. Sometimes I smile and nod, other times I let them in on the secret that they aren't eating ginger snaps.

*I decrease the nutmeg to 1 tsp, and add .5 tsp of cloves.

*This recipe generally makes 8 dozen cookies for me, and I usually make cookies larger than others do. The cookies do freeze well.