Cheesecake

Time: 6 hours 30 minutes

Serves: 12-16

Difficulty: 3

Ingredients:

14 graham cracker squares	¼ cup sugar (separate from 1 tbsp sugar)
¼ cup butter	1 teaspoon vanilla
1 tablespoon sugar	1 11-oz. can mandarin orange sections
1 cup whipping cream (different from whipped cream)	¼ cup apricot/peach preserves, or orange marmalade
1 8-oz. package cream cheese, softened

Supplies:

Large plastic bag	Table knife
Rolling pin	Large mixing bowl
Measuring cups and spoons	Electric mixer
2 small saucepans	Rubber spatula
Colander	Spoon
Wooden spoon	Can opener
9” springform pan with metal bottom	Foil

Directions:

Put graham crackers in a plastic bag and seal closed. Use the rolling pin to crush them into fine crumbs; you should have about 1 cup.

Melt the butter in a saucepan on low heat. Add graham cracker crumbs and sugar, and stir with the wooden spoon until well mixed. Spread the mixture evenly in the springform pan with your hands. Press hard- you want it compacted to make a crust. Cover the pan with foil and put in the freezer for about 10 minutes or until firm.

Using the table knife, cut up the cream cheese into pieces and place in the mixing bowl. Beat on medium speed for about 30 seconds or until softened. Add the whipping cream, the ¼ cup sugar, and the vanilla. Beat on low or medium speed until light and fluffy, stopping the mixer now and then to scrape the sides of the bowl with the rubber spatula.

Spoon the cream cheese mixture over the graham cracker crust, spreading evenly. Open the can of oranges and pour into the colander, letting the liquid drain into the sink. Arrange the oranges on top of the cream cheese.

Put the preserves or marmalade in the clean saucepan. With the pan on the burner, turn to low heat and cook until the contents melt, stirring often. Spoon the preserves over the oranges (don’t let them cool) and cover the cheesecake with oranges. Chill in the refrigerator for at least six hours.

When chilled, use the knife to go around the edges of the cheesecake to loosen it from the pan. Slice and serve chilled.

Allergy Information: Contains dairy.

Chocolate Cinnamon Buns

Time: 2 ½ hours

Serves: makes 12

Difficulty: 5

Ingredients:

¾ cup warm water (110-115 F is best)	⅓ cup cocoa
1 package active dry yeast	2 ¼ cups enriched flour
¼ cup shortening	1 tbsp butter or margarine., softened
1 teaspoon salt	1 ½ teaspoons cinnamon
¼ cup sugar	3 tablespoons confectioner’s sugar
1 egg	Almonds or pecans
Milk

Supplies:

Measuring cups and spoons	Cheesecloth
Mixing bowl	Board (a cutting board works fine)
Electric mixer	Greased 9” baking dish
Towel	Toothpick
Rolling pin	Knife

Directions:

In a mixing bowl, dissolve yeast in warm water. Add the shortening, salt, sugar, egg, and 1 (only 1!) cup of flour. Beat on medium speed for two minutes, making sure to scrape the sides, too. Cover with a towel and let it rise to double in size, which should take about an hour.

Beat down the dough and turn onto a well-floured, cheesecloth-covered board. Roll into a 12” by 9” rectangle, then spread with butter and sprinkle with cinnamon. Roll the dough into a 12’’ log and cut into 12 pieces. Each piece should be 1” thick.

Place the circles (they don’t have to be perfect) in the baking dish. Let them sit for a while, but keep an eye on them and put them in the oven when they are doubled. Bake for 25 minutes at 375 F. Use a toothpick to test- if it comes out with dough on it, let the rolls bake a few minutes longer and check again. When done, remove pan from oven.

Immediately make frosting with confectioner’s sugar and just enough milk to make it smooth and pasty. Spread the frosting on the buns while they are still hot. Sprinkle nuts on top and serve warm.

Allergy Information: Contains egg, dairy, and nuts.