Recipes 8-19-25

Chocolate Cheesecake
1 (8.5 oz.) pkg chocolate wafers
6 tablespoons melted butter
12 oz. chocolate chips
3 (8 oz.) pkg cream cheese
1 cup sugar
1 tablespoon brandy (optional)
3 eggs
8 oz. sour cream

Crush wafers and mix with melted butter; pat into 9x13 inch spring form pan, leaving a 1 inch space at top. Melt chocolate chips in double boiler. Beat cream cheese, sugar and brandy until smooth. Add chocolate chips and 3 eggs, 1 at a time. Add sour cream; mix until smooth. Pour into pan. Bake at 375 degrees for 1 hour. Cook on rack.

Frozen Passion
2 cans Eagle Brand milk
2 (28 oz.) bottles or 4 (12 oz.) cans of any flavor soda

Pour Eagle brand milk and soda pop into freezer drum and freeze according to freezer directions. Makes 2 quarts.

Sweet Potato-Pineapple Puffs
2 cup mashed cooked sweet potatoes
2 egg yolks
2 tablespoon melted butter
2 tablespoon brown sugar
1 teaspoon salt
Dash of nutmeg
1/2 cup crushed drained pineapple
1 cup crushed corn flakes
2 egg whites
1 cup crushed corn flakes

Combine potatoes, egg yolks, butter, sugar, salt, nutmeg, pineapple and 1 cup crushed corn flakes in a bowl. Shape into small balls, dusting lightly with flour, if necessary. Dip in slightly beaten egg whites and then in remaining corn flakes. Fry in deep fat until golden brown. Drain.

Black Forrest Cake
1 box devil’s food cake mix
8 oz. whipped topping, thawed
1 tablespoon almond flavoring
2 tablespoon vanilla
1 box instant vanilla pudding mix
1 can cherry pie filling
1 oz. chocolate sprinkles
Maraschino cherries

Bake cake according to directions on box in 9x13x2inch baking pan. Mix pie filling and almond flavoring. While cake is still warm, poke top with fork and spread cherry pie filling over cake. While cake cools, prepare pudding according to package directions, adding extra vanilla flavoring. Fold in whipped topping. Spread pudding mixture over cake, carefully covering cherry pie filling. Decorate with chocolate sprinkles and maraschino cherries. Cover and refrigerate.