Vintage Recipes Series ~ Cream Cheese Squares

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I have a collection of old handmade recipe albums, recipe card boxes and a box full of recipes that I have been collecting for several years.  If I see someone’s recipe card collection for sale, I just can’t pass it up.  I feel bad that someone’s hard work collecting these recipes is being sold so I buy them and put on my bookshelf.  I have recipes from the 20s through about 2005 or so.  Some are not vintage but I have no idea what to call them.

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Some recipes are written on the backs of envelopes and some are typed out neatly on cards.  It’s really a treasure trove of someone’s life in the kitchen.  It’s fun to go through them.

I decided that a few times a month, I would pick a recipe, make it, and blog about it.   Many of these recipes have no attribution or even a publishing date and are handwritten.  If it does have any publishing info, I’ll post it.  Except for the box of recipes that I have collected, I have no idea who even belonged to these boxes/albums.

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As you can see from the picture, the ingredient list in this recipe ~ Cream Cheese Squares ~ is a mess.  Luckily, there aren’t too many ingredients.  The recipe looks like it’s from the late 70s or early 80s from a column called Common Sense Cooking by Ruth McDaniel.  I did a bing search and it looks like Mrs. McDaniel has passed away.

These cream cheese squares are delicious!  They are cheesecake in bar form.  The recipe is easy however, saving 1 cup of the base to sprinkle on top is too much.  One-half cup would be plenty.

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Cream Cheese Squares

1/3 cup butter, room temperature
1/3 cup packed brown sugar
1 cup flour
1/2 cup chopped nuts ~ I used pecans
1 (8 oz) cream cheese, room temperature
1/4 cup sugar
1 egg
1 tbsp fresh lemon juice
2 tsps milk
1/2 tsp vanilla

Preheat oven to 350º.

Cream butter and brown sugar in a medium bowl. Add flour and chopped nuts and mix to make a crumb mixture. Reserve 1/2 cup and set aside. Press remainder in greased, 8-inch square pan. Bake 15 minutes until lightly browned. Let cool while you make the cream cheese mixture.

Blend sugar and cream cheese in a medium bowl with a mixer until smooth. Add egg, milk, lemon juice, and vanilla. Beat well until smooth. Pour over warm crust and sprinkle the reserved crust mixture over the cream cheese mixture. Bake for 25 minutes.

Cool and cut into squares.

I keep them in the refrigerator because I like cheesecake cold but the recipe doesn’t say anything about keeping them there.

Makes 9 bars.

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Happy Cooking!

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Sopapilla Cheesecake from Simple Shortcut Recipes

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Day 3 of recipes from by Gooseberry Patch.  If you want to enter a giveaway for a FREE copy of this cookbook, enter by commenting on THIS POST!

I have made this particular recipe many times before.  In fact I posted the recipe on this blog quite some time ago.  I decided to try this version because it is a bit different than the one I usually make.  This one uses brown sugar instead of white.  You will also notice that apparently I can’t read when I’m in the grocery store and I bought crescent rounds instead of crescent rolls so I had to come up with a way to use them.  For the bottom crust I just pinched them all together to make a bottom crust and I used them to make a lattice crust on the top. If 1/2 cup butter is too much for you, I think it would be fine with 1/4 cup melted.

It’s a delicious and easy dessert and would be perfect for meal!

Sopapilla Cheesecake
Submitted by Kary Ross, Searcy, AR

VIEW PRINTABLE RECIPE HERE!

2 (8 oz) tubes crescent roll
2 (8 oz) pkgs cream cheese, softened
1 cup brown sugar, packed
1 tsp vanilla
1/2 cup butter, melted
1/2 cup sugar
1 tsp cinnamon

Spray a 13×9 pan with Pam.

Unroll one tube of rolls and press it over the bottom of the pan to cover it, pressing seams together.

In a mixing bowl, beat cream cheese, brown sugar, and vanilla until well blended.

Spread over crescent rolls in the pan.

Layer remaining tube of crescent rolls over the top, pinching seams together if possible.

Drizzle melted butter over the top and sprinkle with sugar and cinnamon.

Bake, uncovered, at 350º for 30 to 40 minutes.

Let cool and cut into squares.

Serves 8 to 10

Happy Cooking!

Strawberry Cheesecake Tart

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We have a strawberry farm stand a few miles from our house that I go to frequently.  I usually buy two buckets at a time and freeze one bucket and cook/bake with the other.  This recipe is really delicious and easy to make.  I found the recipe on the Land O’Lakes website and adapted it to my liking.

Strawberry Tart

Strawberry Cheesecake Tart

Crust:

1/2 cup butter, softened
1/3 cup sugar
1 1/4 cups all-purpose flour
2 tablespoons milk
1/2 teaspoon almond extract

Filling:

1 cup whipping cream
1 (3.4-ounce) package cheesecake-flavored instant pudding mix
1 (8-ounce) package cream cheese, softened

Topping:

1 pint fresh strawberries, hulled, sliced
1/4 cup strawberry jam, melted

Heat oven to 400°. Combine butter and sugar in small bowl; beat at medium speed until creamy. Reduce speed to low; add flour, milk and almond extract. Beat, scraping bowl often, until mixture leaves sides of bowl and forms a ball.

Press dough onto bottom and up sides of greased 10-inch tart pan or 12-inch pizza pan; prick with fork. Bake for 15 to 18 minutes or until light golden brown. Cool completely.

Combine all filling ingredients in medium bowl. Beat at medium speed, scraping bowl often, until creamy. Spread over cooled crust. Refrigerate at least 1 hour.

Just before serving, arrange strawberries over filling; brush or drizzle strawberries with melted jam.

Makes 10 servings.

Happy Cooking!

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Super Easy Cheesecake

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This is more like a cheese pie than it is like a traditional cheesecake but it’s so delicious and so easy to make.  This is one of DS’s favorites.

You can top it with any kind of pie filling ~ we just like cherry.  I use light cream cheese and light sour cream instead of the regular and light pie filling.

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Super Easy Cheesecake

Cheesecake
2 (8 ounce) packages cream cheese, softened
1/2 cup sugar
3 eggs
1 teaspoon vanilla

Topping
1 cup sour cream
5 tablespoons sugar
1 teaspoon vanilla

Grease 9″ pie plate.

Cream the cheese and sugar, add eggs one at a time, beating well after each. Add the vanilla, pour into the pan and bake at 350º for 25 minutes.   The cheesecake will puff up and then settle down.  Cool the cheesecake 20 minutes, then add the topping.

Mix topping ingredients together and pour on cheesecake. Bake an additional 7 minutes at 350º to set the top. Cool, chill and, before serving, top with a can of pie filling.

8 servings.

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Happy Cooking!

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Blueberry Cheesecake Dessert

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I relly like this dessert because it seems lighter than a regular cheesecake and it’s easy to make.   For the blueberries I used some that I had frozen in the summer and it worked great ~ I didn’t thaw them.  I think you could use the graham cracker crumbs that come in a box but I happened to have some graham crackers so I used those ~ one whole cellophane package.  One other thing, I didn’t have any cornstarch for the sauce so I used flour.

The recipe comes from Recipezaar ~ Blueberry Cheesecake Dessert

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Happy Cooking!

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Christmas Party Recipes ~ Sweets

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I made a couple of sweets for our party and there weren’t any left at the end of the night.

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Charleston Cherry Bars

2 cups flour
2 tsps baking powder
1/4 tsp salt
1/2 cup butter, softened
1 cup sugar
2 eggs
1 tsp vanilla
1 tsp almond extract
1 10 ounce bottle maraschino cherries, drained and chopped
1 cup packed brown sugar
1/2 cup chopped pecans

Heat oven to 350º and coat a 13×9 pan with butter.

In a small bowl, combine flour, baking powder and salt and set aside. In a medium bowl, cream butter and sugar about 2 minutes. Add 1 of the eggs and 1 egg yolk, reserving the egg white. Mix well. Add both extracts. Blend in flour mixture until smooth.

Place dough in prepared pan and pat down evenly. Set aside.

Beat reserved egg white to stiff in a medium bowl. Pat cherries dry with a paper towel. Stir cherries and brown sugar into beaten egg white until well combined. Spread over dough in pan. Sprinkle with chopped pecans.

Bake at 350º for 30 minutes. Cool completely on rack before cutting into squares and serving.

Makes 24 bars.

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Mini Turtle Cheesecakes

1 box refrigerated pie crusts, softened as directed on package
1/2 cup milk chocolate chips
4 ounces cream cheese, softened
1/4 cup packed brown sugar
2 tbsps caramel topping
1 egg
1/2 tsp vegetable oil
2 tbsps finely chopped pecans

Heat oven to 450º. Remove 1 crust from pouch and unroll on work surface. Roll lightly with a rolling pin. Cut 12 rounds from crust with a 2 1/2 inch to 2 3/4 inch cookie cutter. Press rounds into 12 mini muffin cups. Repeat with remaining pie crust. Place about 5 chocolate chips in each crust.

Bake 6 minutes. Leave crusts in pan and reduce oven temperature to 375º.

In medium bowl, beat cream cheese, brown sugar, caramel topping and egg with electric mixer until well combined and creamy. Spoon about 1 1/2 tsps into each crust covering chocolate chips.

Bake at 375º for 10 to 12 minutes or until cheesecake is set. Cool 10 minutes. Remove tarts from pan to cooling rack.

In a small microwaveable bowl, place remaining chocolate chips and vegetable oil. Microwave 30 seconds on HIGH and stir. Continue to microwave on HIGH at 30 second intervals until melted. Stir to smooth out. Drizzle over each cheesecake and immediately sprinkle chopped pecans over the top.

Refrigerate at least 2 hours before serving.

Cover and refrigerate any remaining tartlets.

Makes 24 mini cheesecakes.

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Famous Fudge

3 cups sugar
3/4 cup butter
2/3 cup evaporated milk (one of those little cans is 2/3 cup)
1 package semisweet chocolate chips
1 7 ounce jar marshmallow cream
1 tsp vanilla
1 cup chopped nuts, optional

Grease a 13×9 pan and set aside.

Mix butter, sugar, and evaporated milk in a saucepan.

Bring to a rolling boil and boil, stirring constantly, for exactly 5 minutes. Remove from heat. Stir in chocolate chips until smooth. Add marshmallow cream and vanilla and nuts (if using). Stir until smooth. Pour into prepared pan and cool to room temperature. Cut into small squares.

Makes 3 pounds.

Happy Cooking!

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Mixed Berry Cheesecake ~ Barefoot Contessa

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Ina made this cheesecake on the Food Networks Thanksgiving Dessert show that I watched last week and when I saw it, I knew I had to make it.  It’s beautiful and delicious.  I used low fat cream cheese, fat free sour cream and splenda blend (1/2 sugar and 1/2 splenda) for the cake.  For the topping I used Simply Fruit raspberry spread and fresh fruit.  Now, the recipe says nothing about using a pan of water underneath it in the oven to prevent cracks so I didn’t but next time I will since it cracked terribly.  Once I put the topping on, you couldn’t see the cracks but still ~ I know it’s cracked, LOL!

This would be fabulous for Christmas or New Year’s dessert.

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Ina Garten’s Mixed Berry Cheesecake

Crust
1 1/2 cups graham cracker crumbs
1 tablespoon sugar
6 tablespoons unsalted butter, melted

Filling
2 1/2 pounds cream cheese, at room temperature
1 1/2 cups sugar
5 whole extra-large eggs, at room temperature
2 extra-large egg yolks, at room temperature
1/4 cup sour cream
1 tablespoon grated lemon zest (2 lemons)
1 1/2 teaspoons pure vanilla extract

Topping
1 cup red jelly (not jam) such as currant, raspberry, or strawberry
1/2 pint sliced strawberries
1/2 pint fresh raspberries
1/2 pint fresh blueberries

Preheat the oven to 350 degrees F.To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.

Raise the oven temperature to 450 degrees F.

To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.

Bake for 15 minutes. Turn the oven temperature down to 225 degrees and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.

Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.

To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss berries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.

Serves about 12 depending on the size of your slices.

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Happy Cooking!

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