Recipe Scrapbook Home Bran Buddy / HiFi Buddy Bars Chocolate Peanut Butter Prototype 1 Prototype 2 Prototype 3 Prototype 4 Prototype 5 Prototype 6 Prototype 7 Prototype 8 Chocolate Prototype 1 Prototype 2 Prototype 3 Chocolate Peanut Butter Dream Bars Prototype 1 Chocolate Cherry Prototype 1 Prototype 2 Peanut Butter Prototype 1 Prototype 2 Banana Prototype 1 Fluffernutter Prototype 1 Prototype 2 Prototype 3 Lemon Prototypes 1 & 2 Orange Prototype 1 Pumpkin Prototype 1 (plus Balls variation) HiFi Buddy Balls Orange Prototype 1 Chocolate Prototype 1 (plus Orange-Chocolate variation) Prototype 2 Peanut Butter Prototype 1 Prototype 2 Chocolate Peanut Butter Prototypes 1 & 2 Maple Prototype 1 Eggnog Prototype 1 Pancakes Eggnog Pancake Batter Notes Trader Joe's Mix Latkes Spicy Latkes Matzah Pizza Stack Basic Crust Bran Buds Pie Crust Pies Chilled Eggnog Prototype 1 Prototype 2 Prototype 3 Chilled Pumpkin Eggnog Prototype 1 Key Lime Prototype 1 Prototype 2 Pecan Prototype 1 Prototype 2 Prototype 3 Eggnog Notes Additional Eggnog Notes Cheesecakes Chocolate Prototype 10.1 Prototype 10.2 Prototype 10.3 Prototype 10.4 Prototype 10.5 Prototype 11 Prototype 12 Prototype 13 Prototype 14 Prototype 15 Prototype 16 Prototype 17 Prototype 18 Prototype 19 Prototype 20 Prototype 21 Prototype 22 Prototype 23 Prototype 24 Prototype 25 Prototype 26 Eggnog Prototype 1 Prototype 2 Prototype 3 Prototype 4 Prototype 5 Prototype 6 Prototype 7 Prototype 8 Prototype 9 Prototype 10 Prototype 11 Prototype 12 Prototype 13 Prototype 14 Prototype 15 Prototype 16 Prototype 17 Prototype 18 Prototype 19 Prototype 20 Prototype 21 Prototype 22 Prototype 23 Prototype 24 Prototype 25 Prototype 26 Prototype 27 Prototype 28 Prototype 29 Prototype 30 Prototype 31 Prototype 32 Prototype 33 Peanut Butter Prototype 1 Prototype 2 Prototype 3 Prototype 4 Prototype 5 Maple Prototype 1 Prototype 2 Prototype 3 Prototype 4 Prototype 5 Prototype 6 Prototype 7 Prototype 8 Lemon Prototype 3 Prototype 4 Prototype 5 Prototype 6 Prototype 7 Orange Prototype 3 Prototype 4 Prototype 5 Chocolate Peanut Butter Prototype 1 Prototype 2 Prototype 3 Prototype 4 Prototype 5 Prototype 6 Prototype 7 Prototype 8 Prototype 9 Prototype 10 Banana Prototype 1 Prototype 2 Prototype 3 Prototype 4 Prototype 5 Prototype 6 Prototype 7 Pumpkin Prototype 1 Prototype 2 Prototype 3 Prototype 4 Prototype 5 Prototype 6 Prototype 7 Prototype 8 Prototype 9 Prototype 10 Prototype 11 Prototype 12 Prototype 13 Plain Prototype 4 Prototype 5 Prototype 6 Prototype 7 Prototype 8 Prototype 9 Prototype 10 Prototype 11 Prototype 12 Prototype 13 Prototype 14 Prototype 15 Prototype 16 Prototype 17 Prototype 18 Prototype 19 Prototype 20 Prototype 21 Prototype 22 Prototype 23 Prototype 24 Eggnog Pumpkin Prototype 1 Prototype 2 Prototype 3 Prototype 4 Prototype 5 Prototype 6 Cookies+Creme Prototype 1 Prototype 2 Prototype 3 Prototype 4 Prototype 5 Prototype 6 Prototype 7 Prototype 8 Prototype 9 Prototype 10 Prototype 11 Chocolate Chip Cookie Dough Prototype 1 Prototype 2 Prototype 3 Prototype 4 Prototype 5 Chocolate Eggnog Prototype 1 Vanilla Prototype 1 Prototype 2 Prototype 3 Prototype 4 Orange Vanilla Prototype 1 Prototype 2 Prototype 3 Prototype 4 Prototype 5 Chocolate Banana Prototype 1 Prototype 2 S'mores Prototype 1 Prototype 2 Prototype 3 Prototype 4 Prototype 5 Prototype 6 Pumpkin Pecan Prototype 1 Prototype 2 Whoopie Pie Prototype 1 Prototype 2 Pecan Prototype 1 Prototype 2 Marshmallow Prototype 1 Cherry Prototype 6 Prototype 7 Fluffernutter Prototype 1 Dulce De Leche Prototype 1 Prototype 2 Prototype 3 Chocolate Cherry Prototype 3 Strawberry Prototype 1 Prototype 2 Prototype 3 Prototype 4 Prototype 5 Prototype 6 Prototype 7 Prototype 8 Almond Prototype 1 Prototype 2 Chocolate Strawberry Prototype 1 Chocolate Almond Prototype 1 Neapolitan Prototype 1 Prototype 2 Prototype 3 Prototype 4 Prototype 5 Triple-Plus Chocolate Chip Cookie Dough Prototype 1 Blueberry Prototype 1 Prototype 2 Patriotic Prototype 1 Prototype 2 Prototype 3 Key Lime Prototype 1 Prototype 2 Prototype 3 Prototype 4 Cheesecake Tips Pecan Pie Filling Prototype 1 Prototype 2 Cream Cheese Spread Pumpkin Additional Notes Name Change: Bran to HiFi Birthday Gift Replacement of Bran Buds with Regular All-Bran Batter Composition Changes (Mid-2015) Batter Composition Changes (Mid-2017) Update Since COVID-19 (Late-2021) All Recipes & Notes Red Velvet Research Project Preliminary Secondary My 1980's Cheesecake Prototypes Pitfalls to avoid: Unsuccessful recipes

Baked Key Lime Cheesecake—Prototype 4:   I had wanted to make this one for the Memorial Day cookout in 2025 for my fellow associates at The Home Depot to enjoy, but I had to have surgery on my right elbow—that meant restrictions for how much I could lift during my recovery. This cheesecake ended up being a belated "make-up" in the June that followed. Despite what I felt was a "shortchanged" bag of key limes (less net weight than what the bag claimed!), I still managed to get ("squeeze!!") the amount of juice and zest that I wanted out of only 11 key limes. Usually for cheesecake crusts, I would use All-Bran. But after giving some thought to my key lime cheesecakes being inspired in large part by key lime pies—which themselves typically featured a graham cracker crust—I felt that I would replace the All-Bran with grahams, at least for this prototype. This wasn't the first time I did this for a cheesecake. I had already been using graham crackers for my some of my eggnog ones (per my friend Lesa's request), as well as my s'mores cheesecakes (in keeping with that variety's graham-chocolate-marshmallow combination).   3-Cheese Blend (1CT-1NC-1YG): Prepare ahead of time 16 ounces of yogurt cheese, derived from one 32-ounce container of nonfat yogurt. If the resulting yogurt cheese falls below 16 ounces, add back enough of the whey (that was strained out from the yogurt) to make up the difference. To this yogurt cheese combine 16 ounces of whipped, lowfat cottage cheese and 16 ounces (two 8-ounce packages) of softened Neufchatel cheese ("light cream cheese"). Grease a 9 1/2" (or 9") springform pan, but do not wrap foil around it yet (see below). Crust: 4 oz. melted, white chocolate 8 oz. (1 cup) 3-cheese blend (see above) 1/4 cup granulated sugar 1 tablespoon brown sugar 1/2 teaspoon vanilla 3 oz. graham crackers, ground up ("Original" Nabisco Grahams recommended) Place the resulting mixture in the greased pan and pre-bake without tub at 300 degrees for 30 minutes, then cool to room temperature (for at least 30 minutes). Batter: 1 1/4 cups granulated sugar 40 oz. (5 cups) 3-cheese blend (see above) 2 teaspoons vanilla 1/3 cup key lime juice 1 tablespoon grated key lime zest (peel) 14-ounce can of sweetened condensed milk 2 1/4 teaspoons xanthan gum 6 eggs (brown recommended, large) Expect close to 8 1/2 cups of the resulting batter, but do not add this to the pan all at once. Rather, this needs to be done in four installments. Wrap the pan in foil just before adding the first batter installment (to minimize the foil's disturbance and therefore its leakage risk, do not put it on any earlier). Or as an alternative to using foil, place this pan in an Easy Bath Cheesecake Wrap. For each of the first three installments, gently scoop about 2 1/2 cups of batter into the pan, fully covering the surface (here's a tip—scoop small amounts of batter around the edge of the pan, letting this batter flow towards the middle on its own), and then bake this pan with its contents for 30 minutes, at 325 degrees. However, at the end of the third installment's 30 minutes, add on another 25 minutes of baking time, but only at 300 degrees (that's a 55 minute "baking installment"—the first 30 minutes at 325 degrees and the next 25 at 300). For these three installments here, bake with the pan in a tub filled with at least 1/4 to 1/2 inch of boiling water, but (to reduce spillage risks) do not fill the tub all the way at this point, because the whole tub-and-pan assembly is going to need to be removed from the oven (in order to comfortably add contents to the pan) between installments. After these first three installments are done, there should be about 1 cup of batter left, with 115 minutes of baking time reached at this point (30 minutes for each of the first two installments, and 55 for the third one). Now comes the fourth installment—carefully add the last of this batter on top of the pan's earlier installments, fully coating the entire surface. Next, return the entire pan-and-tub assembly to the oven, with the temperature remaining at 300 degrees. At this point, fill up the tub generously with boiling water. Resume baking for another 75 minutes (based upon usage of a 9 1/2" pan). Afterward, shut the oven off, and leave its door slightly ajar, with the cheesecake still inside—and in the tub—for an hour. Next, remove the cheesecake from the oven and tub. Continue to cool it down at room temperature for another two hours. After doing so, remove the cheesecake from pan and refrigerate. This one was quickly devoured (and greatly appreciated) by my co-workers. I brought it into The Home Depot break room at 12:00 noon on the last Saturday in June. I then headed back home to spend more time there, because my shift didn't start until much later on that afternoon. According to what I then heard from my fellow associates, this cheesecake was gone by about 3:00! Beforehand, I anticipated a quick disappearance of this treat, largely because on the Friday before, we were supposed to have an employee-committee-related ice cream event. But that one ended up getting cancelled (and reportedly postponed). So I suspected that outcome triggered plenty of sweet-tooth momentum for the day that would follow. Ultimately, this key lime cheesecake was a great success, and I myself was very pleased with this latest prototype—texture, flavor and all.