• 1/2 cup sugar
• 1/3 cup unsweetened cocoa
• 40 chocolate graham cracker sticks (about 3 ounces)
• 1 tablespoon butter, melted
• 1 large egg white
• Cooking spray

Topping:

• 1 1/2 cups sugar
• 1/2 cup orange juice
• 1/4 cup fresh lemon juice
• 1 (12-ounce) package fresh cranberries
• 2 teaspoons grated lemon rind
• 1 teaspoon grated orange rind
• 1 large egg white

Filling:

• 1 cup sugar
• 2 (8-ounce) packages 1/3-less-fat cream cheese, softened
• 1 (3-ounce) package cream cheese, softened
• 3/4 cup fat-free milk
• 5 large egg whites

Preheat oven to 400°.To prepare crust, combine first 3 ingredients in a food processor; process until finely ground. Add butter and 1 egg white; pulse just until combined (do not form a ball). Firmly press crust mixture into the bottom of a 9-inch springform pan coated with cooking spray. Bake at 400° for 10 minutes; cool on a wire rack.

Reduce oven temperature to 350°.

To prepare topping, combine 1 1/2 cups sugar and the next 3 ingredients (through fresh cranberries) in a medium saucepan. Bring to a boil; cook 6 minutes or until cranberries pop and mixture thickens. Cool completely. Stir in rinds. Place 1 cup of cranberry mixture in a blender or food processor; process until smooth. Stir in 1 egg white. Set aside. Reserve remaining 1 1/2 cups cranberry mixture.

To prepare filling, combine 1 cup sugar and cream cheeses; beat with a mixer set at medium speed until smooth. Add milk; beat at low speed until blended. Add 5 egg whites; beat at low speed until blended. Pour filling mixture into prepared pan. Drizzle 1 cup cranberry puree over filling mixture. Swirl mixtures together using a knife. Bake at 350° for 45 minutes or until almost set in center. Turn oven off and partially open oven door; leave cheesecake in oven 30 minutes. Remove from oven; run a knife around outside edge. Cool to room temperature. Cover and chill 8 hours or overnight before serving. Serve with reserved 1 1/2 cups cranberry mixture.

From Cooking Light December 2005.  Seriously,  I am going to put the entire issue on here.  Except for salmon knishes.  ick.

Technorati Tags: baking, cheesecake, cake, pie, is cheesecake cake or pie?, cranberries

Mix together apples, flour, cinnamon, and salt and fill bottom shell.  Drizzle syrup over the top, add cider, dot with butter, and cover with second pastry.  Cut several slashes in the top.  Bake in preheated oven for 10 mins at 425.  Reduce heat to 375 and bake for about 35 minutes.

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This is a really good pie, and it is really awesome in the whole wheat crust which is right below this.  I like it with Cheddar Cheese.  yum.

Technorati Tags: baking, pie, apple pie, maple syrup, vermont recipes

Mix flour and salt together.   Mix in butter and/or shortening with fingers or pastry cutter (mix should be crumbly).  Add cold water.  form pastry dough into a ball and refrigerate for 30 minutes.   On a floured surface, divide and roll pastry out into 2 shells.  Place bottom shell in 9 inch pie plate.  Freezes well.

–From the hippies in Vermont.

Technorati Tags: pies, basic recipes, healthy desserts,

Because of her I also won a free cookbook from Culinate. She won a trip to Napa, but hey, she deserves it more than I do.

She also has the same issues with a small kitchen, and she makes her food look good. Me? I just type recipes.

Today she walked through Vodka Pie Crust, which I have been meaning to try since I saw it in Cook’s Illustrated. Now I will actually try it because Deb did it. Thanks Deb! Anytime vodka is required for cooking, I am right there.

Technorati Tags: smitten kitchen, vodka pie crust, baking, holidays, cooking, recipes

BEAT whipped topping mix with one cup milk and the vanilla, using large mixer bowl; beat at HIGH with electric mixer for about 6 minutes or until topping thickens and forms peaks.

ADD remaining milk and the pie filling mix; blend at LOW.  Beat at HIGH for 2 minutes, scraping bowl occasionally.

SPOON into pie shell.  Chill at least four hours.

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Do they even make Dream Whip anymore?

4 c. (1/2″ pices) rhubarb

1 1/4 c. sugar

6 T flour

1/4 tsp salt

2 tsp. grated lemon peel

1/3 c. honey

4-5 drops red food coloring

2 T. margarine

combine rhubarb, sugar, flour, salt, and lemon peel; mix well. Blend in honey and food color, let stand for several minutes.

Spoon rhubarb mix into pastry-lined 9″ pie pan; dot with margarine. Put on top crust; ccut vents. (For sparkling top, brush with milk and sprinkle with sugar)

Bake ina hot oven (400) 50-60 mins.

1 cup cold milk

3 1/2 c. COOL WHIP non-dairy whipped topping, thawed

20 chocolate sandwich cookies, ground

1 1/2 c. “Rocks”: Use any combo of choc. chips, peanut butter chips, chopped peanuts, granola bar chunks

1 chocolate crumb crust

Prepare pudding mix with one cup milk as directed on package

Fold in whipped topping. Stir one cup cookies and the “rocks” into pudding mixture.

Spoon into pie crust. Sprinkle with remaining cookies. Freeze until firm, 4 hours or overnight. Garnish with gumdrop flowers or gummy worms, if desired. Let stand at room temp 10 minutes before serving. Store leftover pie in freezer.

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Let’s be clear here. Please don’t put real rocks in the pie. This sounds like something my Grandma would make, and I would enjoy eating quite a bit, but that I would never think of making.

salt nutmeg cinnamon ginger 1 cup sugar 1 egg milk

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Seriously Edna. Why do you write this stuff down???

1 T. flour, 1 c. raisins, a little more sugar to your taste, let simmer until well blended and let cool. If to thick after mixture is cool add a little more cold water.

Add to crust 1/2 tsp cream tarter and one tsp sugar

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This woman absolutely refuses to write on the back of index cards. Never mind that we don’t know what kind of crust we are using, how long to cook this nastiness, or at what temperature…Edna does not write on the back of cards!