Oreo Cheesecake

Cheesecake is a family favourite at just about any occasion...especially Christmas. So...in honour of Christmas and our Sunday School Christmas party I made...Cheesecake! And in spite of what most people think, it is extremely simple to make!

OREO CHEESECAKE

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CRUST:
1/3 cup butter
1 1/2 cups chocolate cookie crumbs
  1TBSP granulated sugar

FILLING:
3 - 8oz pkg cream cheese, softened
1 cup granulated sugar
3 TBSP flour
5 eggs
1 1/2 tsp vanilla
1 cup sour cream
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CRUST: Melt butter in saucepan. Stir in crumbs and sugar. Press into bottom of ungreased 9 inch spring-form pan. Bake at 350 degree for 10 minutes.

FILLING: Beat cream cheese, sugar and flour in mixing bowl until blended.
Beat in eggs, 1 at a time, until mixed. Add vanilla and sour cream. Mix. Pour mixture over crumbs.
  Bake in 350 degree oven for about 1 hour or until set. 

Decorate with Oreos.

(Serves 12)

 

*Thank you Mom for the recipe! :)

dough-cooked-over-the-fire

Our family has started a little summer tradition in recent years - dough-cooked-over-the-fire (such an original name, I know). Actually, the first time Mike and I were introduced to this was when we went to Germany with Word of Life a few years ago. There, of course, we had it with bratwurst or Nutella. Here we've Canadianized it a bit and use plain old smokies...or Nutella. What is interesting about it is that while we learned it in Germany, Canadian history has a very similar traditional food called Bannock. Since I come from a German-Canadian family it seems very fitting, I suppose :).

It's fun! 

It tastes so yummy! 

And it's become a staple at our campfire cookouts.

So, I thought I would share it with y'all (as the Texans say). 

...so you can be as happy as Josh...

"mmm...sweet satisfaction"

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DOUGH-COOKED-OVER-THE-FIRE Recipe

1/2 cup warm water

3/4 Tbsp sugar

2 Tbsp of yeast

Mix above ingredients together and let proof until doubled in size.

In a mixing bowl place:

1/4 cup cream 

1 1/2 cups warm water

1/8 cup of sugar

3/4 tsp salt

2 cups of flour

Mix together until spongy.

Add the yeast mixture to spongy mixture and blend together.

Add about 2-3 cups more of flour.

Mix until it makes a firm dough.

Kneed dough for about 10 minutes on a floured surface.

(if dough is still sticky add more flour)

Then place dough in a large oiled bowl.

And let rise until doubled in size.

Form dough into small individual-sized bun shapes and place on a pan.

Take small ball of dough and wrap around the end of a thick stick, sealing edges well (we usually take a knife and scrape all the bark off the end we are cooking on...unless you like to eat that sort of thing).

 Cook until well-done over an open fire. 

Enjoy with sausages, smokies, hot dog wieners, jam, honey or Nutella...

...and many, many friends

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(thanks to Mom and Auntie Doris for perfecting a recipe that works perfectly!)