Monday, October 15, 2007

Raspberry Chocolate Cheesecake

This cheesecake is easy to make, and easy to do variations on. Use whatever kind of chips you think will taste good. I like it with white chocolate and a graham cracker crust. Tom likes it with peanut butter chips and a graham cracker crust.

Crust: Mix together and press into a 9-10 inch springform pan:
2 c Oreo Crumbs
1/4 c sugar
1/2 c melted butter

3 (8 oz) packages of cream cheese
1 c sugar
3 eggs
3/4 tsp vanilla
1/2 c. raspberry chocolate chips, melted

Cream the cream cheese. Add sugar a little at a time. Add eggs one at a time. Add vanilla. Pour 3/4 of the filling into the crust. Combine remaining filling with raspberry chips. Swirl into filling. Bake at 350 until center is set. Add a pan of warm water to oven to create a moist environment for cake to back.

Saturday, October 13, 2007


1 Egg
1/2 Stick (1/4 Cup) Butter, cut in tiny pieces
3 Teaspoons of Orange Juice
3/4 Cups of Milk
1/4 Cup of Water
1 Teaspoon salt
1/4 Cup Sugar
3 Cups of Flour
2 Teaspoons of Yeast

Put ingredients in breadmaker in the order listed. Run 'dough' cycle. Roll out the dough in to a square a foot and a half long, and cut it into 4" squares (a pizza cutter works well for this). Then drop teaspoonsfull of canned pastry filling onto the squares. I prefer Apricot. Plum, poppyseed, and apple are also common choices. Stretch the four corners of each square out a little, then pinch opposing corners together and seal the fruit in the middle. Let rise for 15 minutes (no longer, they'll split open) and bake them for 15 minutes in a 375 degree oven. Brush butter on the tops right when they come out of the oven, golden brown.

Stef's Grandma Kukachka used to always serve these at family gatherings, and I missed them since she passed away, so I dug around on the internet, found a bunch of recipes, tweaked them a little, and came out with something that is pretty close. In Memory of Millie Kukachka.

Contributed by: Aaron

Pratt Family Cooking

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