Blueberry Cobbler

Submitted by Carol Motsinger

Ingredients:
4 cups fresh blueberries
½ cup sugar
2 tablespoons cornstarch
1/4 cup cold water
¾ cup firmly packed brown sugar
¾ cup quick-cooking oats
½ cup all-purpose flour
½ teaspoon ground cinnamon
½ cup butter, softened

Directions:

Preheat oven to 350º F.

In a large saucepan, combine blueberries and sugar. Cook blueberry and sugar mixture, stirring frequently, over medium heat for 5 minutes.

In a small bowl, combine cornstarch and water until blended. Stir cornstarch mixture into blueberry mixture. Bring to a boil over medium heat; boil for 1 minute or until mixture is thickened. Spoon mixture into baking dish. In a medium bowl, combine brown sugar, oats, flour and cinnamon. Using a pastry blender, cut in butter until mixture is crumbly. Divide mixture evenly over blueberry mixture. Bake for 25-30 minutes or until browned and bubbly. Serve warm. Makes 6 servings

Cindy's Blueberry Cake

Submitted by Carol Motsinger

Cake
1 box butter cake mix
5 eggs at room temperature
1 envelope Dream Whip mix
1 cup milk

Frosting
1 lb powdered sugar
1 stick butter, softened
1 package cream cheese, softened
1 1/2 small tub Cool Whip
1 can blueberry pie filling

CAKE
Mix cake mix, eggs, Dream Whip, and milk together. Beat on medium for 2 min.
Bake in two 8-inch cake pans for the time indicated on the cake mix box.

FROSTING
Cream butter and cream cheese, add cool whip and powdered sugar until blended.
Putting cake together:
When cakes are cool, cut in half making 4 thin layers.
Alternate cake, frosting, and blueberries until all layers are covered.
Allow to drip down sides, do not frost edges.
Add fresh blueberries on top for garnish, optional

Michelle's Famous Shavuot Cheesecake

Submitted by Michele Rieder & served at Shavuot oneg

For the crust:
1 1/2 C graham cracker crumbs (about 10 or 11 crackers)
6 Tablespoons butter, melted & enough butter to grease your pan
2 Tablespoons sugar

For the Filling:
1-1/4 lb (20 oz.) cream cheese
1 cup sugar
1/2 teaspoon salt
4 eggs
1-1/2 cup sour cream
1 teaspoon vanilla
2 teaspoon lemon juice

Generously butter the bottom & sides of 9" spring form pan. Combine crumbs, sugar, & melted butter in a bowl & mix well. Press mixture into the bottom of your spring form pan. Place the pan in the freezer while you make the filling.

Make the filling: In a large bowl beat together till smooth the cream cheese, sugar, & salt at low speed on your electric mixer. add eggs 1 at a time, letting each become fully incorporated before adding the next egg (but don't over-beat or you'll incorporate too much air which can contribute to cake cracking as it bakes). Quickly beat in the sour cream, vanilla, & lemon juice mixing just till all is well incorporated.

Place the "spring form pan with your crust" into a shallow baking baking pan. Pour the filling into the crust. Bake for 1 hour, then turn off the oven and allow the cake to continue baking in the cooling oven for 30 min. Crack the oven and leave the cake in the oven for an additional 30 min. Take the pan out of the oven and place it on a cooling rack with an inverted plate covering the top & cool for 30 more min. Lastly take the plate off the cake and allow to cool at room temp for 30 more min. before refrigerating. Refrigerate overnight or for 6 to 8 hours before cutting and serving. The main factors in preventing unwanted cracking and to ensure a smooth texture are 1)don't over-beat, 2) incorporate eggs as quickly as possible and don't over-beat after eggs have been added 3) baking at low temp 4) cool the cake very slowly.

Serve with berries of your choice or chocolate sauce. You can also make a marbled chocolate cheese cake by adding dollops chocolate sauce to the filling once you've poured the filling over the crust. Just use a case knife to gently cut the chocolate sauce through the filling by dragging the knife through the dollops to marble them into the filling.

Extraordinary Cream Cheese Pie

Submitted by Jeanie Britt & served at oneg

2, 8 oz packs of cream cheese
1 can of condensed sweet milk
1 tsp. vanilla

Mix all ingredients together until smooth. Pour into a graham cracker crust. Add either a pie filling/topping of your choose or my favorite, fresh sliced or diced strawberries. Put pie into the fridge until it chills, about 1 - 1/2 hours.

Hamantashen Recipe

½ cup butter
1 cup sugar
1 egg
1 Tablespoon milk
1 Tablespoon vanilla extract
2 cups flour
2 teaspoons baking powder
¼ teaspoon salt
Jelly or jam

Cream the butter (rubbing it with the back of a wooden spoon) and gradually add the sugar. Beat the mixture until fluffy. Add egg, milk and vanilla and beat well.

Sift together the flour, salt and baking powder. Add to the mixture.

Stir to make a soft dough. Chill in the refrigerator for 20 minuets.

Sprinkle a board lightly with flour. Roll the dough out on the board until it is about 1/8 inch think. Dip a wide-mouthed jar or glass into flour and press it into dough to cut circles. (If rolled too thin, you'll have problems)

Spoon some jam in the center of each circle. Bring 3 sides of the circle together to form a triangle (leaving about 1/3 open). Pink the edges together to make a seam.

Arrange well apart on an un-greased baking sheet. Bake in a hot oven (400) for 10 to 12 minuets. Makes about 36 hamantashen.

Grasshopper Bars

Submitted by Lori Webster & served at Thessa's shower

Large brownie mix (to fit a 9x13 baking pan)
4 cups powdered sugar
1 1/2 sticks butter, softened
2 tps peppermint extract
3 Tbsp milk
food coloring - optional
6 ounces chocolate chips
5 Tbsp butter

Make brownie mix according to the package directions.  Let brownie cool to at least room temperature before adding the next layer.

Prepare center layer by beating together powdered sugar, 1 1/2 sticks butter, peppermint extract, milk and food coloring until fluffy.  Spread this mixture over the cooled brownie.  Refrigerate.

To prepare the top layer, heat the chocolate chips and the 5 Tbsp butter until melted in a pot on the stove.   Pour over the peppermint layer and spread to cover completely.  Refrigerate and keep cool.  As soon as the chocolate layer is firm enough to cut, cut into serving size squares.  (Note: be sure to cut into squares before the brownie get too hard and difficult to cut nicely.)

Chewy Granola Bars

Submitted by Carol Motsinger and muched loved at oneg

2 cups quick cooking oats
1 cup whole wheat pastry flour (or all-purpose flour)
3/4 cup brown sugar
3/4 cup raisins
1/2 cup wheat germ
1/2 teaspoon salt
1/2 teaspoon cinnamon -- ground
1/2 cup walnuts-- chopped
1/2 cup canola oil
1/2 cup honey
1 egg
2 teaspoons vanilla extract

Preheat oven to 350F, line 9x13 baking pan with parchment paper or foil.

In a large bowl, stir together oats, flour, brown sugar, raisins, wheat germ, salt, cinnamon, and walnuts. In smaller bowl blend oil, honey, egg, and vanilla. Pour into the flour mixture, and mix by hand until the liquid is evenly distributed. Press into the prepared pan.

Bake 20 minutes or until the edges are golden. Cool completely in pan before placing on cutting board and cutting into bars. Can be decorated with cookie icing. Number of Servings: 20