Cheesecake

Contributed by Milicent Matheson

Make a day ahead or at least 8 hours

Crust:

1 1/4 cups graham cracker crumbs very finely crushed

2 TBSP sugar

4 TBSP melted butter

Pat crush into 9 inch spring form pan

Preheat oven to 350 degrees

Mix the following together until smooth and then pour over crust

24 oz cream cheese softened

3 eggs

1 cup sugar

2 1/2 tsp vanilla

Bake 35 minutes. Immediately refrigerate for 30 minutes to stop cooking process

Mix together until smooth:

1 pint sour cream

3 TBSP sugar

1 tsp. vanilla

Carefully spread over cake and return to oven (350 degrees) and bake 5 minutes. Immediately return cake to refrigerator.

Serve plain or with fruit or favorite topping

Sister Matheson's Favorite Rolls

Combine and let stand in a mixing bowl for 20 minutes:

1/2 cup warm water

1 TBSP dry yeast

1 TBSP sugar

1 tsp. baking powder

Scald: 1 cup milk

1/3 cup butter

1/2 cup sugar

dash of salt

Add: 2 beaten eggs- mix continually while adding eggs

Combine yeast with milk-egg mixture (make certain the milk mixture has cooled enough so it doesn't' kill the yeast)

Combine all with at least 4 1/2 cup flour (add enough flour to make dough workable) not too much flour or it makes the dough dry

Let rise until double- about 1 hour- roll dough out on a lightly floured cloth

Cut into wedges and roll into crescent shape (or whatever shape desired)

Let rise on lightly greased pans- about 1 hour

Bake at 390 for about 8-10 minutes or until lightly browned

Thin Mints

Don't worry that Girl Scout cookie season is going to end soon- you can make your own thin-mints! Follow this recipe:

http://bakingbites.com/2005/10/thin-minties/