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Thursday, April 23, 2009

For Those Who Have Stuck Admirably to Their New Year's Resolutions, and the Rest of Us

Thought I'd share my favorite repices from each end of the spectrum.

First, Bran Muffins, courtesy of my dear friend and health food GENIUS, LeArta. This recipe makes a VAT of muffin batter, which you can store in the fridge for FIVE WEEKS and bake up muffins when the spirit moves you.

Apple Cinnamon Bran Muffins




Mix and set aside to cool:
4 c All bran cereal
2 c boiling water

Cream together in large bowl:
1 c vegetable oil (I substitute applesauce)
2 1/2 c honey
4 eggs

Add and mix well:
2 T baking soda
2 t salt
4 c buttermilk
cooled bran mixture
7 c whole wheat flour
4 T cinnamon
4 1/2 c finely chopped, peeled apples
2 1/2 t nutmeg
2 1/2 t cloves

Yield: 13 cups batter

Bake at 350 degrees for about 20-25 min.

And now I give you, my favorite

New York Cheesecake (thanks to Martha for this one)


4 T unsalted butter, melted, plus more for pan (I use cooking spray for that)
8 full graham crackers
2 T light brown sugar
3 8 oz bars cream cheese (I always use neufchatel), room temperature
1 3/4 c sugar--divided
1/8 t salt
2 1/2 t vanilla extract--divided
5 large eggs, room temperature
1 pint sour cream (2 cups)

1. Preheat oven to 350. Butter bottom and sides of 9 inch springform pan. In food processor, place graham crackers and brown sugar until finely ground. Add butter and process until moist crumbs form. Press mixture into bottom and 2 inches up side of pan. Set aside.

2. In large bowl, beat cream cheese, 1 1/2 c sugar, salt, and 1 t vanilla until smooth. Add eggs, beating after each one and scraping sides of bowl. Pour filling into pan, bake until center is almost set, about 50 min. Let cool 15 min.

3. Meanwhile, raise temp to 450. In a bowl, combine sour cream, remaining 1/4 c sugar and 1 1/2 t vanilla. After cake has cooled 15 min, spread topping leaving 1/2 inch border. Bake 10 min.

4. Let cool, then refrigerate at least 12 hours. Run a knife around edge of pan before releasing sides.

If you've ever had my cheesecake, this is the recipe I used.

Both of these are so yummy, but the recipes are worthy of a complete read-through before you begin. The cheesecake one, especially takes some pre-planning (room temp ingredients, etc). Let me know how you like them!

4 love notes:

Jessica said...

That bran muffin recipe looks fabulous! I always just use the one on the All Bran box, but it is NOT as healthy. That's great how you can put it in the fridge and make some whenever you want.

You just HAD to follow it up with an evil dessert. Thanks a lot! ;)

mandy said...

Ah, thank you for posting these. I had forgotten to ask you for them. Yum!

Peterson Pack of Wild Dogs said...

Ummm...Yes Please!!!

kelly said...

hey, that photo looks familiar