Murph's Cheesecake

We (the Strattons) got this from our neighbor, Murph, in Texas. This is the best New York style cheesecake I think we've ever had. The crust is the best part!

1 pkg graham crackers, crushed
1 1/3 cups sugar
1/2 cups of chopped nuts, optional
4 T melted butter
Mix together and press on bottom and slightly up the sides of a spring form pan.

2 8oz packages cream cheese
2 8oz cartons whipped cream cheese
2 cups sugar
1 t salt
2 pints sour cream
2 T cornstarch
6 Extra large eggs

Beat cheeses and sugar well then add other ingredients, except eggs. Add eggs one at a time. Pour into crust and bake 1 hour at 375. Turn oven off and leave cake in oven for 1 hour. No peeking except to cover with foil towards end of baking time to keep top from over browning.

Chocolate Truffle Caramel Bars

Heat oven to 350 degrees

Topping
1/3 cup whipping cream
3 T. butter
1 T. light corn syrup
1 bag dark chocolate chips (2 cups)

In small saucepan, heat first 3 ingredients to a full boil over medium heat. Turn off heat. Add chips and let stand 5 minutes without stirring. Then stir slowly with whisk until chips are melted and mixture is smooth and glossy. Set aside.

Crust
1 cup flour
1/2 cup packed brown sugar
1/2 cup cold butter
1 cup oats, regular or quick-cooking
1 cup chopped pecans

In large bowl, stir flour and brown sugar. Cut in the butter, using a pastry blender or 2 knives, until mixture looks like coarse crumbs. Stir in oats and nuts. Press into ungreased 15 x 10 inch pan. Bake until golden brown about 15-20 minutes.

Caramel
1 cup butter
1 cup packed brown sugar
1/4 cup light corn syrup
1/4 t. salt
1 can sweetened condensed milk (not evaporated)

In a 2 quart saucepan, heat all together to boiling over medium heat, stirring constantly. Boil for 5 minutes, stirring constantly. Pour over crust and spread evenly. Cool about 10 minutes.

Pour chocolate topping over caramel and spread evenly. Cool 1 hour and refrigerate 2 hours. Cut and serve. Refrigerate remaining bars.

Who can wait that long! Also, I think I would try it in a 9 x 13 inch pan (check that the crust doesns't need a little longer cooking) so the bars would be thicker. But, cut these into smaller pieces as it is very rich!

Pork Roast with Cumin/Mixed Berry Sauce

Heat oven to 400 degrees
2-3 lb. pork loin
salt and ground black pepper
1 cup chopped fresh strawberries
1/2 cup strawberry preserves
1/2 cup other berry preserves like boysen, black, or raspberry (can mix 2)
1 t. ground cumin
2 parsnips, peeled and cut in large cubes
Olive oil

Put pork in baking dish with a little olive oil on bottom. Season the pork with salt and pepper.

In a small bowl, combine the strawberries, preserves and cumin. Mix well and pour over the pork. Arrange the parsnips around the pork, rolling them in the olive oil. Roast 45 minutes in the oven. Remove and let the pork rest for 10 minutes (so doesn't lose juices) then slice and serve with sauce to pour over. Yes, the parsnips make a difference and they are very tasty, too.

Whole Wheat Hotcakes

This is from my Aunt Marilyn of the Marilyn's popcorn recipe fame! She is a great cook.

2 egg whites, beaten stiff
1 1/2 cups whole wheat flour
1 T. baking powder
3/4 t. salt
3 T. raw sugar or brown sugar
2 egg yolks
1 1/2 cups whole milk (I use whatever % I have which is never whole)
3 T. vegetable oil

In a small bowl, beat egg whites with electric mixer until stiff peaks. In larger bowl, combine ingredients in order given EXCEPT leave egg whites until last. Mix briefly, scrape sides and bottom of bowl and stir, and then fold in egg whites by hand until just incorporated. Cook like normal and enjoy!

Sweet Snack Mix

6 cups corn chex
6 cups golden grahams
2 cups slivered almonds
3 cups coconut chips (you can get this at the health food store, or just use regular flaked coconut)
1 1/2 cups butter
1 1/2 cups sugar
2 cups karo

Combine first 4 ingredients in a large bowl.

Mix butter, sugar and karo in large sauce pan. Cook to 230 degrees on a candy thermometer (about soft ball). Pour over above mixture. Pour on wax paper to cool. Store in an airtight container. *You can also add M&Ms once this starts to cool.

I've also had this with rice chex and cinnamon toast crunch cereals.

Brownie (Batter)

1 1/2 cups flour
2 cups sugar
6 T cocoa (January only uses 4)
1 t salt
1 cup butter, softened
4 eggs
2 t vanilla

Mix everything together on medium speed for 3 minutes. Pour into a 9x13" greased pan and bake at 350 degrees for 30 minutes. (That's assuming it makes it to the pan. This is so good as batter, Strattons have been know to make just brownie batter for dessert. It does make delicious brownies as well.)

For mint brownies: Make frosting, but use mint flavoring instead of almond flavoring. Color it green (great for St. Patrick's Day) if you want. Spread over cooled brownies. In a sealed Ziploc baggie, melt chocolate chips in the microwave. Cut off a very small corner of the baggie, squeeze chocolate over the mint frosting. For a fun, festive Christmas brownie, use peppermint flavoring, color the frosting pink and sprinkle crushed candy canes over the top.

For cream cheese brownies: Frost brownies with cream cheese frosting. Drizzle chocolate over in the same fashion as above. You can color the frosting pink and it make a delicious Valentine's Day treat.

Scones

Using basic roll dough, roll very thin and cut into 2.5" triangles. Fry in skillet filled with 1/2 cup hot oil, turning once. Serve immediately.

Cinnamon Rolls

Use 1/2 recipe basic roll dough and roll 1/4" thick. Spread all over with softened butter. Sprinkle with cinnamon-sugar mixture consisting of 1 cup white sugar, 1 cup brown sugar and 4 T. cinnamon. Roll up and cut into 1/2" thick slices with serrated knife. Let rise 1 to 1 1/2 hours. Bake at 350 for 18-25 minutes. Can drizzle with water/powdered sugar glaze.

Pluckit

This is a Stratton family Conference tradition. Love, love, love!

Use 1/2 recipe of basic roll dough, roll into 1" diameter balls. Dip in melted butter. Roll in cinnamon-sugar mixture. Place in bundt pan, 2 layers deep. Let rise 1 hr. Bake at 375 for 35-45 minutes.

Basic Roll Recipe

3/4 c. warm water
2 T. yeast (2 pkgs)
1/2 tsp sugar

Stir until dissolved and let rise in small bowl

1/2 c. sugar
1/2 c. melted butter
1 c. water

Mix in large bowl

3 eggs

Beat and add to above mixture. Add yeast mixture to large bowl.

2 tsp salt
7 cups flour

Mix all together for 7 minutes in bread mixer at high speed. Let rise 1 hour; punch down. Cover and refrigerate overnight. {Does not have to be refrigerated but is best that way.}

Divide dough into 2 equal parts. Roll out each part into a circle. Use a pizza cutter to cut into 16 equal pieces. Roll up from larger end to shorter end. Place in pan seam side down. Let rise 3 hours, until double in size. Bake at 350 for 10-12 minutes. Brush with butter.

{I also like to only raise/cook half the batch and put the other half straight into the freezer on the baking sheet for 4 hours. When frozen, take rolls and put into ziploc bag in the freezer. Voila! Homemade Rhodes rolls}

Texas Sheet Cake

This is a Stratton family staple. I just found out that my mom orginally got the recipe from her sister-in-law, Darlene, so I guess it's a Smith staple as well. This is really easy to make but really good, too. It would be perfect to take to a potluck (Emily).

Bring the following to boil over low heat:
2 sticks margarine
1 c. water
2 1/2 T. cocoa

In a large mixing bowl, beat well:
2 eggs
1/2 c. sour milk (1/2 c. milk with 1 tsp vinegar)
1 tsp baking soda
1 tsp vanilla

Add to mixing bowl (and mix):
2 c. flour
2 c. sugar

Add melted margarine mixture and combine well.

Pour into a jelly roll pan and cook at 375 for 20 minutes.

5 minutes before the cake is done, boil over low heat:
1 stick margarine
1/2 c. milk
2 1/2 T cocoa

Add:
4 1/2 c. powdered sugar
1 tsp vanilla

Immediately after taking the cake out of the oven, pour the icing over the cake and let cool.

Tortilla Soup

4 chicken breasts, without skin or bones is easiest but works either way

2-3 bay leaves

6 chicken bouillon cubes

8-10 carrots, peeled and diced large

10-12 stalks of celery, cleaned and sliced ½

1 or 2 large Spanish or white onions, diced large

1 bunch of cilantro, leaves only is best, chopped

2-3 cloves of garlic, smashed

1 T cumin

salt, pepper, garlic salt to taste

Boil the chicken in 6 quarts of water with salt, pepper, 2 or 3 bay leaves, until cooked through about 20 minutes. Remove and cool chicken and dice or shred. In the same pan, bring the water back to boil and add bouillon cubes and carrots and cook 5-8 minutes then add celery and onions and cook for 15-20 minutes. Add seasonings and ½ the cilantro and cook for 5 minutes more. Check for flavor, add chicken and rest of the cilantro and serve.

Garnish with:

fried tortilla strips, sliced green onions, grated cheese, diced avocado, diced tomatoes

This is compliments of January! A family fave.