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April 17, 2014  | Everyday Recipes
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Everyday Recipes from Our Recipe Family.
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ll be sent out each weekday

This is in response to a request for Cheesecake from the newsletter of 4/16/14.

Dorie's Cheesecake Recipe

16 oz. cream cheese softened. (2 8 oz. pkgs.)
4 eggs room temperature
1 cup sugar
1 tsp. lemon juice
2 tsp. vanilla

1/2 pt. sour cream
2 T. sugar

2 cups graham cracker crumbs
1 stick melted butter.
1 T. sugar

Mix crust and press into pan. Bake for 5-10 min. at 325 degrees. Cream cheese and sugar. Add eggs 1 at a time and beat at medium speed until blended. Add lemon juice and vanilla. Pour into crust and bake at 350 for 40-50 minutes.

Mix topping and spread over baked cheesecake and bake 5 minutes more. (If the cheesecake cracks, that’s okay. The sour cream topping will cover it!).

Chill a few hours or overnight. Cut with a knife warmed in hot water.
Dorie in Wisconsin
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Cheesecake Tips

This is for Sonhe in Canton and others who are not experienced in making cheesecakes. Dennis at The Prepared Pantry put together these helpful tips.
Robbie IN

-Bring all ingredients to room temperature before mixing. This usually takes thirty minutes.
-To soften cream cheese in the microwave: place unwrapped 8 oz. cheese in a microwavable bowl and microwave on high for 15 seconds. Add 15 seconds for each additional bar of cheese.
-Mix filling only until combined. Don't over mix.
-Use a spring form pan so that the sides can be removed.
-Butter sides or use a metal spatula around the edges immediately after removing the cheese cake from the oven.
-Place spring form pan on a shallow pan, like a pizza pan , or cover bottom and up one inch around the sides with aluminum foil to avoid leaks in the oven.
-Place a shallow pan of water in rack below cheesecake to keep oven moist.
-Don't open oven door while baking.
-A perfectly baked cheesecake will be puffed around the edges. When shaken, about an inch in diameter in the center should jiggle.
-Cool slowly (about an hour) on a wire rack, away from any drafts.
Store in the refrigerator, loosely covered, for up to four days.
The bottom of the pan can be removed from the cheesecake once the cake has firmed in the refrigerator. Use two spatulas to move cake to serving platter.

Garnishing a cheesecake should only be done within 1 to 3 hours of serving.

Cheesecakes taste best when brought to room temperature. This takes about 30 minutes.

Securely wrap an already firm, about 4 hours in the refrigerator, cheesecake to be put in the freezer. Cheesecakes can be kept for up to 2 months in the freezer.
Thaw frozen cheesecake overnight in the refrigerator.
Dennis The Prepared Pantry
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If you have any recipes, tips and questions to share NancyLand family of recipe members would love for you to share. Send your favorite tried and tested recipes to
nancyskitchen@suddenlink.net    or
so they can be shared with others.

Recipes ingredients need to be in one column.  Instructions need capital letters at the beginning of a sentence and punctuation at the end of sentences. Remember to include the title of the recipe, number of servings, additional notes about the recipe, and your name within the message.
Nancy Rogers 

This is for Sonhe requesting a recipe for a cheesecake.

Here is a recipe for a basic cheesecake I always use. It needs a water bath, but it never cracks and the top is flat. Comes out very nice and delicious. I then buy Comstock pie filling for the top, in any flavor you like.

My Favorite Cheesecake

3 packages (8 ounces each) cream cheese, soft
1 pint (2 cups) sour cream
1/2 pint (1cup) heavy cream
1 cup sugar
5 whole eggs, room temperature
1 teaspoon vanilla or 1 teaspoon rum extract
Rind of 1 lemon or 1 teaspoon lemon juice
Graham cracker crumbs

Oil a 9” spring form pan, coat with crumbs. Preheat oven to 350.
In large bowl, cream the cheese thoroughly. Add sugar, flavoring and lemon, mixing well.
Add eggs, one at a time, beating after each addition.

Add sour cream and heavy cream; beat until very smooth and creamy.
Pour mixture into the pan. Set this in a large baking pan (or nesting pan) and pour in enough cold water to come almost halfway up the sides of the pan .bake at 350 for 45 min.
Then check to see if the cheesecake is browning on the top and has risen almost to the top of the pan. Continue baking until golden brown on top. Increasing oven temperature to 375 if necessary. (total baking time will be about 1 hour. Cheesecake will not be entirely firm when removed from the oven, but will become more firm as it cools). Remove from the oven and take the cheesecake pan out of the water and let the cheesecake stand at room temperature for 2 hours, then chill. Run a spatula around the edge of the pan, then invert on a plate to serve. Add fruit topping, if desired.
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In the "whipped cream frosting " recipe from Robbie IN would the frosting be the same if one substituted another cup of butter instead of shortening? We were big users of shortening and margarine at one time and they are now a big no-no in this family as three siblings have had heart attacks and one has died.

According to our doctors the biggest contributors were these trans fatty oils Butter is not man made.
Luciveta in Canada

This is for the for the lady who wanted to make her first cheesecake. I have used this recipe many times and it is very easy. There are so many ways to change this recipe to give you many variations. I do not like Graham Crackers so I substitute Vanilla wafers instead and make everything else the same. Also you can leave out the chocolate chips and have a plain cheese cake or you can add either a can of Blueberry or Cherry Pie filling to the top of the cheesecake after it has cooled. It is my favorite cheesecake and I've been using this one for years.

Chocolate Chip Cheesecake Recipe

Graham Cracker Crust
1-1/2 cups graham cracker crumbs
1 Tbs. sugar
1/2 tsp. cinnamon
1/2 cup melted butter

Mix all ingredients together and pat crust into the greased bottom and sides of an 8 or 9 inch spring form pan.

4 8-ounce pkgs. cream cheese
1 cup sugar
4 eggs
1 tsp. vanilla
1 tsp. almond extract
3/4 cup sour cream
1- 12 oz pkg. chocolate chips

Mix cream cheese and sugar together with an electric mixer. Add vanilla and almond flavoring.

Fold in sour cream and chocolate chips. Pour on top of graham cracker crust. Bake 350- 70-80 mins.
Abby in Atlanta
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Online recipes will be posted 5 days a week.  They will not be posted on Tuesday or Friday.

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Did you Know
The bold black text links are links to recipes.  The bold black text links below are to instruction manuals that include recipes. All manuals are in pdf format.  The links listed in this newsletter have been checked within the last 24 hours are safe to click.

Pecan Praline Cheesecake

This is an elegant, fun-to-make cheesecake that is perfect for the holidays. It is loaded with pecans and has a caramel-like topping. The smooth cheesecake filling contrasts well with the crunch of the nuts.
This dessert works well for those busy days when you have company coming. A cheesecake is less work than a cake and the topping is simple. This recipe makes ten to twelve servings.

1-3/4 cups crushed graham crackers
2 tablespoons sugar
4 tablespoons butter, melted

For the filling:
3 8-ounce packages of cream cheese, softened
3 large eggs
1- 1/4 cups brown sugar
2 tablespoons flour
1/4 teaspoon salt
1 teaspoon vanilla
1/4 cup whipping cream
3/4 cup chopped pecans

For the topping:
2/3 cup brown sugar
1/3 cup butter
1 tablespoon light corn syrup
1/2 teaspoon vanilla
15 to 20 pecan halves

1. Crush the graham crackers. Mix the crumbs with the sugar and melted butter in a ten-inch round springform pan or a nine-inch square springform pan. Press the mixture into a crust across the bottom of the pan and up the sides. Put the crust in the refrigerator to set up while you prepare the filling and the topping.
2. Preheat the oven to 350 degrees. Mix the cream cheese with the paddle attachment of your stand-type mixer set at medium speed until smooth and creamy, about five minutes. Add the eggs, 1 1/4-cups brown sugar, flour, salt, vanilla, and cream, and blend together until smooth. Do not over beat. Too much air in the filling will cause the cake to crack. Fold in the chopped pecans.
3. Pour the cream cheese filling into the crust. Bake for 50 to 55 minutes or until the top just starts to turn golden and the center of the cake is just barely jiggly. Cool on a wire rack.
4. After the cheesecake has cooled, make the topping. Heat the 2/3-cup brown sugar and 1/3-cup butter together with the corn syrup over low heat until the mixture is bubbly. Continue cooking over low heat for 4 or 5 minutes or until the topping is smooth with no sugar crystals. Pour the hot topping over the cooled cheesecake. Garnish with pecan halves and a cherry. Serve chilled.

Baker’s note: The corn syrup in this recipe is added to the concentrated sugar syrup to inhibit crystal formation. Both glucose and fructose syrups resist crystallization.
Dennis, the Prepared Pantry   
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Gluten Free Cheesecake Recipe

For the crust
2 cups crushed gluten-free cookie crumbs or cracker crumbs. If you use cracker crumbs, add 1/4 cup sugar.
6 tablespoons butter, melted.

For the filling
2-1/2 eight-ounce packages of cream cheese
1 cup granulated sugar
1/4 teaspoon salt
3 large eggs
1 teaspoon vanilla
2 tablespoons milk

Preheat the oven to 350 degrees.

1. In a nine-inch spring form pan, mix the cracker crumbs and the melted butter. Press the crumb mixture into a crust across the bottom and about one inch up the sides. Bake the crust for eight minutes.
2. In a large bowl, cream the cream cheese with the sugar. Add the salt. Add the eggs, vanilla, and milk all at once. Mix until just combined, scraping down the sides of the bowl. Pour the filling mix into the crust.
3. Bake for 30 minutes at 350 degrees or until the cheesecake filling is set.
4. After the cheesecake has cooled for ten minutes, with a thin-bladed spatula, loosen the edges of the cheesecake from the pan so that the cake will pull away from the pan as it cools. Remove the rim of the pan after it has cooled for about forty-five minutes.
5. Serve with toppings of your choice.

My cheesecakes always develop cracks across the tops. What causes that?

Too much air entrained in the batter is usually what causes cracks in the tops of cheesecakes. To avoid this, don’t over mix. Whisk the eggs before adding them to the batter and mix on low speed just until blended. If there are other ingredients to add, mix them in with a spatula.
How do I tell when my cheesecake is done?

There are two ways to tell if your cheesecake is done. The most foolproof is with a knife or spatula. Slip it into the center of the cheesecake. If it is done, the knife will come out clean.

Sticking a knife in the cake mars the top surface with a cut. With experience, you can tell when the cheesecake is baked with the “jiggle test”. The cheesecake will be almost set when you try to jiggle it. We suggest using the knife test for your first few cheesecakes and jiggle the cake. By observing how a baked cheesecake jiggles, you’ll soon be able to tell without the knife.
Dennis, the Prepared Pantry 
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Free No Bake Cheesecake Manual (pdf)


Raspberry White Chocolate Scone MixEnglish scones with white chocolate and raspberry in every bite./strong>

These gourmet scones--light, buttery, and flakey--are very good. They are loaded with raspberry bits and imported white chocolate. Just follow the easy instructions and you will have restaurant quality scones.

A great selection of quick breads. All of our muffins are ready to go, all you do is add water. And we have an assortment of breakfast foods like pancakes, scones, aebleskiver, pannekoeken and crepes.
More Quick Bread Mixes

Bread Machine Mixes

BlueBerryLemonNoBakeCheesecakeBlueberry Lemon No Bake Cheesecake

For the crust
1 2/3 cups graham cracker crumbs
1/2 cup butter, melted
3 tablespoons granulated sugar

In a nine-inch springform pan, mix the graham cracker crumbs, melted butter, and sugar together. Press the mixture across the bottom of the pan and up the sides to form the crust.

Put the crust in the refrigerator to set the butter while you mix the filling.

For the filling
2 8-ounce packages of cream cheese
1/2 cup granulated sugar
2 cups Bavarian Cream (see substitutes)
1 teaspoon lemon flavor
1 teaspoon lemon zest

In your stand-type mixer and with the paddle attachment, beat the cream cheese and sugar together until it is soft and smooth.
Add the Bavarian Cream, flavor, and zest and continue beating, scraping down the sides until smooth.
For the topping

12-ounce package of frozen blueberries (see substitutes)
1/4 cup water
1/2 cup granulated sugar or to taste
3 tablespoons Instant Clearjel (see substitutes)

fresh blueberries to garnish

Defrost and mash the blueberries. Add the water. Mix the sugar and the Instant Clearjel together in a cup. Add the sugar mixture to the raspberries and stir until the sauce thickens.
To assemble, spread the filling into the crust and smooth with a spatula. Add the blueberry sauce over the top. Garnish with fresh blueberries. Refrigerate. Peel the ring off the dessert when you are ready to serve. Garnish with whipped cream.

You will have more sauce than what you need. That’s okay. Save it for an ice cream or dessert topping or put it on your pancakes. Leftover sauce can be frozen.

You may substitute cornstarch for the Instant Clearjel. If you do so, you will need to cook the sauce to thicken it. Cornstarch requires cooking to thicken; Instant Clearjel thickens without cooking. (Original Clearjel thickens when cooked.)
You may substitute vanilla pudding for the Bavarian Cream.
You may use fresh blueberries instead of frozen.
Dennis, the Prepared Pantry  
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Molten Chocolate Lava CakesNow it's easy to make Molten Chocolate Lava Cakes like those found in the restaurants. Molten chocolate lava cakes are wonderful little cakes filled with warm, oozing chocolate sauce and topped with powdered sugar or whipped cream. Try them!

Chocolate lava cakes are a popular, elegant cousin to a brownie. Though they look like they could be complicated, they are not. With this mix, they are easy. If you can make cupcakes, you can make these lava cakes. It doesn't take special equipment; you can make them in your jumbo muffin pans.
Molten Chocolate Lava Cake Mix (makes 6 desserts)

All Baking Mixes

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Dr. Weil


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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

Paypal: email address is everyday_recipes@yahoo.com