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 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 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 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 Chocolate Eggnog Prototype 1 Vanilla Prototype 1 Prototype 2 Prototype 3 Prototype 4 Orange Vanilla Prototype 1 Prototype 2 Prototype 3 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 Triple-Plus Chocolate Chip Cookie Dough Prototype 1 Blueberry Prototype 1 Prototype 2 Patriotic Prototype 1 Prototype 2 Key Lime Prototype 1 Prototype 2 Cheesecake Tips Pecan Pie Filling Prototype 1 Prototype 2 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 Plain Cheesecake—Prototype 8:   Okay, the time had finally come to really shake things up. The flour—which was white whole wheat at this point—as well as the skim milk and arrowroot, would be outright omitted. Because this was largely a trial-and-error effort for the batter here, I held off the usual inclusion of the crust.   Repeat Prototype 7's batter only (omit the crust), but make these changes: Fully exclude the flour, milk and arrowroot. Use only nonfat yogurt cheese at this point, and (out of simplification here) cut it by 4 ounces, to 16. More specifically, start with 32 ounces of nonfat yogurt, and strain it for at least 24 hours. If less than 16 ounces remains, add back enough of the whey strained out to make up the difference. The resulting new ingredient list for the batter follows: 2 tablespoons melted or softened butter 3/4 cup granulated sugar 1/4 teaspoon salt 16 oz. nonfat yogurt cheese 1 teaspoon vanilla 2 eggs Bake in a tub at 300 degrees for 90 minutes, cool in oven (and still in tub as well, of course) with heat shut off and door slightly ajar for another 60 minutes, then cool outside of oven (and tub) for 60 more minutes before refrigerating.   I initially was going to bake this one for a much shorter time, starting at (from what I could best remember) about 50 minutes. However, I noticed that the top of the cheesecake looked too runny, so I kept adding time in perhaps 10-minute increments. Finally, with the top still appearing unstable after 90 minutes, I shut the oven off but left the cheesecake in the oven for another hour. After another hour of cooldown at room temperature, I proceeded to remove this prototype from its bottom. Although the cheesecake was now hopefully firm enough to hold its shape, it still had a tendency to easily fall apart. Its height was also very low. While this now thin cheesecake was extremely fragile, its taste was a different story—a much different story! If using a tub revolutionized my cheesecake making, the elimination of flour—which I had been using in nearly all my cheesecakes up to this point—has turned my cheesecake prototyping upside-down. That annoying "ho-hum" tinge was gone!! At last this cheesecake tasted like a terrific, fattening, commercial gourmet one. I was blown away, and so was Lesa's friend Steve, who raved about this cheesecake as (if I could remember correctly) the best (or one of the best) desserts that I brought to him. He gladly made mention of a lemon presence, even though I added no lemon juice or flavoring. I cited the tartness of the yogurt as the likely cause. While I also left out the milk and arrowroot in this recipe, I strongly felt that it was mainly the flour's omission that made this awesome difference (and Karen at the Beverly ICC, one of the people present at Steve's 60th birthday party—see Baked Cookies+Creme Cheesecake—Prototype 5, for more info—strongly suggested cutting it down). So now I had a truly terrific-tasting batter for a cheesecake. But it was too soft. How could I make it more firm? That was the next challenge.