Blueberry Cheesecake

Ingredients

• 1 1/4 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup butter softened
• 2 eggs
• 1/2 cup sugar
• 1 - 8 oz package cream cheese
• 1 tsp vanilla
• Cinnamon
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 1 can (15 oz) blueberries, drained (reserve liquid)
• 2 tablespoons lemon juice
• sweetened whipped cream

Directions1. Heat oven to 300 degrees. Mix crumbs, 1/4 cup sugar and the butter; press firmly and evenly in bottom of ungreased baking pan, 9x9x2 inches.

2. Beat eggs until thick and lemon colored; beat in 1/2 cup sugar, the cream cheese and vanilla until smooth. Pour over crumb mixture. Bake 30 minutes. Sprinkle cinnamon on top; cool.

3. In saucepan, mix 1/2 cup sugar and the cornstarch. Stir in reserved blueberry liquid and lemon juice. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; stir in blueberries. Cool.

4. Pour over cream cheese mixture. Chill at least 8 hours. Serve with sweetened whipped cream.

5. Quick Blueberry Cheesecake: Substitute 1 can (21 ounces) blueberry pie filling for the cooked blueberry mixture. Stir 2 tablespoons lemon juice into pie filling.

Chocolate Turtle Cheesecake

Ingredients

• 1 - 7 oz package of caramels
• 1/4 cup evaporated milk
• 3/4 cup chopped pecans
• 1 - 9 inch chocolate piecrust
• 2 - 3 oz packages cream cheese (softened)
• 1-2 cup sour cream
• 1 1/4 cup milk
• 1 - 3.9 oz chocolate instant pudding mix
• 1/2 cup fudge topping 

Directions1. Combine caramels and evaporated milk in a heavy saucepan and heat over medium-low, stirring continually, until smooth (about 5 minutes). Stir in 1/2 cup of pecans and pour mixture into pie crust.

2. Combine cream cheese, sour cream and milk in a blender and process until smooth. Add pudding mix and process for about 30 more seconds.

3. Pour pudding mixture over caramel layer and chill, loosely covered until set (about 15 minutes).

4. Drizzle fudge topping over pudding layer in a decorative pattern, then sprinkle the top with remaining pecans. Chill loosely covered until serving time.

Chocolate Macaroons

Ingredients

• 2 3/4 oz dark chocolate, broken into pieces
• 2 egg whites
• pinch of salt
• 1 cup superfine sugar
• 1 1/4 cups ground almonds
• shredded coconut

Directions1. Preheat oven to 300 degreees, fahrenheit and grease 2 cookie sheets with margarine and line with baking parchment paper or rice paper.

2. Melt dark chocolate pieces in a double boiler, then cool slightly.

3. Beat egg whites with salt until they form soft peaks.

4. Gradually whisk superfine sugar into the egg whites, then fold in ground almonds and cooled melted chocolate unitl all the ingredients are thoroughly incorporated.

5. Place heaping teaspoons of the mixture on the prepared cookie sheets, spacing them well apart and spread into drops about 2 1/2 inches across. Sprinkle with shredded coconut if desired.

6. Bake for about 25 minutes, or until the macaroons are firm to the touch when pressed with a finger.

6. Cool slightly before carefully lifting the macaroons from the cookie sheets. Transfer to a wire rack and cool completely before serving.

Powdered Sugar Icing

Ingredients

• 1 cup sifted powdered sugar
• 1/4 teaspoon vanilla
• 1 tablespoon milk 

Directions1. Mix powdered sugar and vanilla.
2. Stir in milk, 1 teaspoon at a time.
Chocolate Powdered Sugar Icing: Prepare as above, except add 2 tablespoons unsweetened cocoa powder to the powdered sugar.

Sugar Cookies

Ingredients

• 1/3 cup margarine or butter
• 1/3 cup shortening
• 2 cups all-purpose flour
• 1 egg
• 3/4 cup sugar
• 1 tablespoon milk
• 1 teaspoon baking powder
• 1 teaspoon vanilla Dash salt

Directions1. Preheat oven to 375 degreees, fahrenheit.

2. Add about half of the flour, the egg, sugar, milk, baking powder, vanilla, and salt. Beat until thoroughly combined. Beat in remaining flour. Divide dough in half. Cover and chill for 3 hours.

3. On a lightly floured surface, roll half of the dough at a time 1/8 inch thick. Cut into desired shapes with a 2 1/2 inch cookie cutter.

4. Place on an ungreased cookie sheet. If desired, sprinkle with sugar and cinnamon.

5. Bake for 7 to 8 minutes or until edges are firm and bottoms are very lightly browned. Cool cookies on a rack.

6. If desired, frost cookies with Powdered Sugar Icing.

Chocolate Dipped Oatmeal Cookies

Ingredients

• 4 tbsp butter
• 1/2 cup superfine sugar
• 1 egg, beaten
• 1/2 cup flour
• 1/2 tsp salt
• 1/2 tsp baking powder
• 2 cups oats
• 3/4 cup raisins
• 1 1/4 cups white or semi-sweet chocolate chips

Directions1. Lightly grease 2 cookie sheets and preheat oven to 350 degreees, fahrenheit.

2. Mix together butter and sugar until light and fluffy, add the beaten egg and beat until well combined.

3. Sift the flour, salt and baking powder into creamed mixture.

4. Add oats and raisins and mix together well.

5. Place spoonfulls of the mixture well apart (to allow for spreading during baking) on the cookie sheets and flatten slightly with the back of a spoon.

6. Bake for about 15 minutes.

7. Let the cookies cool slightly on the cookie sheets, then transfer to a wire rack for further cooling. 8. Heat chocolate chips and 1 teaspoon vegetable oil in microwave on medium power (50%) for about 2 minutes and stir chips until melted. Dip cookies into chocolate, then set on wax paper until cooled.