Saturday, March 5, 2011


Contributed by Milicent Matheson

Make a day ahead or at least 8 hours

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

Tuesday, March 1, 2011

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: