Big Bend Florida
Cheese Cake (Cupcakes)
1 bag of Oreo Cookies
4 Tbsp. butter (melted)
Crush Oreos (break into pieces and process in food
Mix in melted butter
Press mixture into springform pan OR 24 muffin cups
18 oz. White Chocolate
1/2 C heavy cream
1 3/4 pounds cream cheese
1 tsp. vanilla
1 C sugar
Melt white chocolate and heavy cream together in double
boiler OR in microwave (set aside) Beat cream cheese and cup of sugar
until smooth Stir in eggs and continue to beat until mixed Stir in
the white chocolate and vanilla Pour into pan OR muffin
For Cheese Cake: Bake at 350 X 15 min, then reduce temp
to 250 X 15 min, 225 X 15 min, then 200 for 2 and 1/2 hours. Turn oven
off and leave in oven for 1 to 2 hours. Refrigerate for 12
For Cupcakes: Shorten the 15 min cooking times to 10
min and at 200 cook 10 to 15 min until tops cracked. Remove from
1/3 C heavy cream
1 Tbsp. butter
1 Tbsp. sugar
3 oz. Chocolate Chips
Heat 1/3 C heavy cream, butter, and sugar over medium
high heat to a boil. Pour over chocolate chips and stir until smooth.
Pour over chilled cheese cake.
Thanks to J. McKinsey for the recipe! Enjoy
Carrie-AKA Mrs. Sinbad
Chocolate or Vanilla
Author Capt Ken
This recipe has been in my family for more than 150
years. Untold gallons have been consumed by my family. Any time it is
made, it disappears mighty fast. If it wasn't good, the recipe would
have died out a generation ago.
Chocolate Custard (pudding)
1-1/2 cups SUGAR
3 heaping tsp COCOA
1/2 cup FLOUR
1 tsp VANILLA
3 cups MILK
1 can EVAPORATED MILK
Mix all dry ingredients Add eggs and a small amount of
the milk at a time, stirring to make a smooth paste, all the while
adding the rest of the milk.
Cook until it starts to thicken then add vanilla while
the custard gets as thick as you like it. Stir all the time it is
cooking or it will stick. Serve hot or cold.
To make Vanilla Custard/pudding, omitt the cocoa and
double the amount of vanilla. I use the Vanilla Custard for Bananna
The women in my Mom's family were cooking legends. They
all used this recipe.
Sharon has done a little experimenting with this recipe
in the past few days. (I've eaten a little more pudding than usual)
She cut 1/3 from the sugar content and, to me the pudding is even
better. Sweet aplenty where it was over sweet in the original recipe.
To make vanilla pudding even better, cut the sugar and use only the
egg yolks. These cuts in calories, make the pudding a little more
"waist line friendly." Tonight she made chocolate pudding and used
only skimmed milk rather than using the can of milk. I really couldn't
see much difference and there was a drastic cut in fat which makes the
pudding even more waistline friendly.
Minute Tapioca with a
Buy the little boxed stuff......use the recipe on the
side, cut the sugar in half. To make it real fluffy...pour in half the
milk (whole milk) drop the egg in the other half and mix it up real
Mix the milk, tapioca, sugar and egg together and zap
in the microwave on high for 15 seconds.....remove and let it sit for
In a sauce pan peel and pit two ripe peaches (squeeze a
wedge of lemon)or whatever fruit you like, add a tablespoon of sugar
and reduce on low heat for 5 minutes. Add the milk/tapioca mix and
cook as per instructions......stir it constantly until it boils.
Remove from the heat, add 1 teaspoon vanilla or a bean and a handful
of golden rasins and mix the stuff up real good in a glass bowl and
cover to cool on cold tile counter.
Pretty tasty stuff with the fresh fruit available now.
Dad's Fruit Syrup
Author Capt Ken
most of his life, Dad peeled and boiled fruit to make his syrup. About
20 years ago, he found that he could cook the fruit in the microwave
and make syrup just as good in a fraction of the time.
This works with Apples, Pears, Blackberries,
Strawberries, Blueberries, Peaches, and probably with just about any
other fruit you have available. Even frozen fruit works fine. I never
tried citrus fruit but it might work.
I often add a little cinnamon to apples and pears.
I'm not sure but I think Dad used less fruit than I use. I use 2 cups
of fruit per 32 oz of syrup. You should not need to sweeten the fruit
for fruit syrup.
Place 2 cups of chopped fruit in a microwave dish with
a secure cover. Add about 2 TSP of water. Microwave on high for about
2 minutes or until the fruit is mushy. (Pears take a little longer) It
may take a little longer if fruit is cold.
Stir cooked fruit into 32 oz of boiling syrup. AlaGa is
my favorite. Stir for about 5 minutes while it boils, then cool. This
syrup will keep several weeks if kept in refridgerator. No chance of
it lasting that long here, however.
got this recipe from (I am NOT making this up!) an Airborne Ranger
librarian on a military interest email group I belong to. His name is
Kirk Spencer and he lives somewhere in the wilds of North GA.
I've become fond of baked apple pockets aka personal
apple strudels -
easy to make, easy to clean up once done.
For three, mix a bit less than a quarter cup of oats
(or oatmeal) with half as much brown sugar, a half teaspoon of
cinnamon, and a pinch of ginger and cloves. Mix thoroughly, then cut
in a couple tablespoons of butter - you don't want it homogeneous, but
you want it to hold together somewhat. Anyway, hollow the apples,
removing most of the core from the top but leave a solid bottom. If
you need to, cut the bottom so the apples sit solidly in the pan. Fill
each hollow half full with sweet liquid of choice - I prefer honey,
some prefer maple syrup, I've a semi-frequent guest who likes it with
a brown sugar sludge (brown sugar and a bit of water).
Add the strudel mix loosely to each apple, slightly
mounded. Bake these in a 350 oven till they're soft - about 45
minutes. Adjunct note: We usually serve these with a side of vanilla
ice cream. I think I can give an indicator of what they're like when I
note that my wife and I think the ice cream cuts the richness of the
Miss Kate's Sweet
this is the REAL THING.
Best sweet tater pie you've ever had. It's a little
different from some recipes I've seen, and I've tried a lot of them.
Finally got my sister to give up my Mom's tater pie recipe. It's like
an heirloom. Give it a try, I think you'll like it.
This pie is on the same level as Redfish's nanner puddin.
5 or 6 whole sweet potatoes
3 eggs beaten
1 1/2 cups white sugar
1 stick melted butter
1 3oz package of Jello Instant Vanilla Pudding mix (the dry kind)
1 5oz can of Carnation Evaporated Milk
1 teaspoon of Vanilla extract
1/4 teaspoon of fresh ground nutmeg
1/2 teaspoon of Coconut extract
2 - Pillsbury shallow shell (not deep dish) frozen pie
Put sweet potatoes (whole, with peeling ON) in large pot, cover with
water and bring to a boil, once boiling commences, reduce heat to
medium and cook until the potatoes are fork tender. Let cool and
Place peeled potatoes in a mixing bowl and with a hand
mixer, beat the potatoes to a smooth consistency (a few lumps are OK).
Occasionally check the beaters for the fibrous strings from the
potatoes and discard them.
Now get 2 level cups of the sweet potato mash and put
in a mixing bowl. All all the other ingredients. (You can freeze any
remaining potato mash for another pie another day)
Mix together well, and pour into the two pie crusts.
Cover the edges of the crust with aluminum foil to
prevent burning the edges.
Place in a pre-heated 350 degree oven for 1 hour to 1
hour 15 minutes.
To know if they're done.... they will "Poof up" and then fall down.
Once that happens they're done. You can do the fork test as well. A
fork should come out relatively dry.
Let cool for a bit. This pie is good warm, or cold.
Don't mess it up with marshmallows or whipped cream. Plain, along with
a big glass of whole milk, and you've got a smile on your face.