Chocolate Marble Cheesecake

Prepared crust (recipe below) 3 (8-oz) packages of cream cheese, softened 1 cup sugar, divided 1/2 cup sour cream

2-1/2 teaspoons vanilla extract, divided 3 tablespoons flour 1/4 cup cocoa powder 1 tablespoon vegetable oil

Directions:
Prepare crust and set aside. Place softened cream cheese, 3/4 cup sugar, sour cream, and 2 teaspoons vanilla in a large mixer bowl and beat until smooth. Add flour a little at a time, beating after each addition, until smooth. Set this mixture aside.

Preheat the oven to 450°. In another bowl, stir together cocoa powder and 1/4 cup sugar. Add 1/2 teaspoon vanilla extract, vegetable oil, and 1-1/2 cups of the cream cheese mixture, beating until well blended. Spoon the two batters alternately into the crust, ending with chocolate on top. Swirl a knife through the batter to create a marbled look.

Place the cheesecake in the oven, and do not open the oven door again until the baking process is finished. Bake at 450° for 10 minutes. Reduce the heat to 250° and bake for ­30 minutes. Turn off the oven and leave the cheesecake in the oven for another 30 minutes. Then, open the oven door and remove the cheesecake. Place on a rack to cool; store in refrigerator, covered.

Crust:
1 cup vanilla wafer crumbs
1/4 cup powdered sugar
1/4 cup cocoa powder
1/4 cup butter

Heat oven to 350°. Mix crumbs, powdered sugar, cocoa powder, and butter. Press the mixture into the bottom of a 9-inch springform pan, bringing it up the sides of the pan about 1/2 inch. Bake for 8 minutes. Cool on a rack.

Oreo Cookie Dessert

1 large package Oreo cookies 1 stick butter, melted 2 small boxes French Vanilla instant pudding mix

2-1/2 cups milk 8 ounces cream cheese, softened 8 ounces Cool Whip (1 small carton)

Directions:
Finely mash the cookies, reserving two whole cookies for the topping. Add the melted butter and mix well. Spread evenly in the bottom of a 9x13" pan to create a crust. In another bowl, combine the milk and pudding mix. Blend well, then add cream cheese and beat until smooth. Fold in Cool Whip. Pour mixture over the Oreo crust. Rub the two reserved cookies together, allowing the crumbs to fall onto the pudding to create a garnish. Refrigerate 2 hours before serving.

Notes:
My sister gave me this recipe. When she fixed it for us, she used 1 box chocolate pudding mix and 1 box French vanilla. It was great.

Susan Buell's Chocolate Ice Box Pudding

4 eggs, separated 3 tablespoons sugar 5 tablespoons water

1/2 lb. Dot Chocolate 1 cup whipped cream Lady fingers or angel food cake

Directions:
Melt chocolate in double boiler or in small heavy saucepan over very low heat. Add water and sugar, then egg yolks 1 at a time. Beat well after each yolk. Beat egg whites until stiff. Fold them into chocolate mixture. Add whipped cream. Alternate lady fingers or 1-inch chunks of angel food cake in the serving dish with chocolate pudding. Chill 4 hours.

Notes:
Modern FDA food safety standards indicate that this recipe is unsafe as written. They recommend using pasteurized eggs (clearly marked on the box) or pasteurized egg products in all dishes like this pudding where the eggs are not thoroughly cooked.

Susan Buell of Rose, Nebraska, placed this recipe in the Jolly Neighbors Extension Club's handwritten cookbook during the early 1960's. I have expanded the directions a little because all the recipes were greatly condensed to fit on one side of a 3x5" recipe card. Bernard and Susan Buell were neighbors who lived south of us. They were owners of the Shovel Dot Ranch, and their sons are still on the ranch and still raising Hereford cattle.

Audrey Caskey's No Bake Pie

20 large marshmallows
4 chocolate Hershey bars
2/3 cup milk
1 cup whipping cream, whipped
Prepared graham cracker crust

Directions:
Place marshmallows, Hershey Bars, and milk in a double boiler and heat until melted. Stir until well blended and allow to cool. Fold in whipped cream. Spoon into graham cracker crust and chill. Serve with ice cream or whipped cream.

Notes:
I think at the time this recipe was written, Hershey bars were 1 oz. in size, so 4 oz. of chocolate would be sufficient, but extra chocolate won't hurt.

Audrey Caskey contributed this recipe to the Jolly Neighbors Extension Club of Rose, Nebraska, for a hand-written cookbook that they made during the early 1960's. I have expanded the directions a little because all the recipes were greatly condensed to fit on one side of a 3x5" recipe card. Mrs. Caskey was my teacher at Duff Valley District 4 when I was in third and fourth grades.

Double Chocolate Ice Cream Pie

1/2 cup chocolate syrup
1/3 cup semi-sweet chocolate chips
2 cups crisp rice cereal
1/4 cup sour cream
1 quart chocolate chip ice cream

Directions:
Spray an 8-inch pie dish lightly with non-stick cooking spray. Combine chocolate syrup and chocolate chips in a small microwave bowl. Microwave on 100% power until hot (usually less than 1 minute, check frequently.) Stir to melt chips. Set aside 1/4 cup of chocolate mixture. Get the ice cream out of the freezer and set it on the counter to soften. In a mixing bowl, mix remaining chocolate mixture with cereal. Press mixture into pie dish, shaping mixture evenly across the bottom and up the sides. Place in freezer for 15 minutes or until firm. Meanwhile, combine reserved chocolate mixture with sour cream in a small bowl and mix well. When pie crust is firm, spread half the softened ice cream in it. Drizzle half the sour-cream mixture onto the ice cream. Spread the remaining ice cream on top, and drizzle with the remaining sour cream mixture. Freeze the pie uncovered until firm (usually about an hour); then wrap it thoroughly in plastic wrap until time to serve.

Notes:
A knife dipped in hot water will easily cut the pie. After each cut, dip the knife again in hot water and wipe it off.