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 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 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 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 Chocolate Chip Cookie Dough (DMB) Cheesecake—Prototype 2:   No, that "DMB" is not a typo. I used the "MBD" in the previous prototype in honor of the woman who gave me the cookie dough for that one. "DMB" is explained below. It had been over a year since I made my first chocolate chip cookie dough prototype. For this more recent one, the batter would be nearly doubled, and some refinements (in working with other cheesecake flavors) over the past year would be utilized also. But instead of doubling the amount of cookie dough itself as well, I felt that it would be easier to match the size of a package of refrigerated dough from a grocery store (I used "DeMoulas" Market Basket—hence the "DMB" designator—the "More for Your Dollar" grocer enjoyed by me, Mary Beth and many other acquaintances). The size used here was 16 ounces. So whereas Prototype 1 included 10 ounces, Prototype 2 would get 16 instead of 20. But I did not think that this 20% reduction would make too much of a difference. Furthermore, a border of chocolate chips would help make up for Prototype 2's decrease in dough (I did not include such a border for Prototype 1).   2-to-1 Blend of Yogurt Cheese and Cottage Cheese: Prepare ahead of time 32 ounces of yogurt cheese, derived from two 32-ounce containers (that's 64 ounces altogether) of nonfat yogurt. If the resulting yogurt cheese falls below 32 ounces, add back enough of the whey (that was strained out from the yogurt) to make up the difference. To this yogurt cheese combine one 16-ounce container of whipped, lowfat cottage cheese. Crust: 4 oz. semi-sweet chocolate, melted 1 1/3 tablespoons cocoa powder 8 oz. (1 cup) 2-to-1 blend of yogurt cheese and cottage cheese (see above) 3/8 cup granulated sugar 1 teaspoon vanilla 2.2 oz. finely ground Bran Buds Place all this into a 9 or 9 1/2 inch springform pan. Batter: 4 tablespoons melted or softened butter 1 1/4 cups granulated sugar 1/4 cup all-purpose flour 3 tablespoons arrowroot 1/2 teaspoon salt 40 oz. (5 cups) 2-to-1 blend of yogurt cheese and cottage cheese (see above) 2 teaspoons vanilla 4 eggs Expect the resulting amount of batter to be about 7 cups. Cookie Dough: 1 16-ounce package of chocolate chip cookie dough. Cut this uncooked dough into reasonably little (but not too small!) pieces (perhaps about half-inch-sized). Pour, on top of the crust, about 1 1/2 cups of the batter. There is no need to be exact here, but the intent is to ultimately get the dough pieces more evenly distributed throughout the height of the cheesecake (rather than their floating all the way to the top or sinking all the way to the bottom). Next, fully immerse a quarter of the cookie dough into this batter. Then bake this, in a tub (in order to reduce spillage risks with water, don't use too much of it at this point, because the whole tub-and-pan assembly is going to need to be taken out of the oven a few times), at 325 degrees for 15 minutes. Afterward, remove the tub-and-pan assembly from the oven and promptly add (carefully!) about another 1 1/2 cups of batter. Fully immerse the next quarter of cookie dough as well. Return all this to the oven for another 15 minutes. Repeat this procedure for the third additions (same sizes as the first two) of the batter and cookie dough (make sure that there is still some hot water in the tub—otherwise, add some). Do likewise with the fourth addition. Upon doing so, there should be about 1 cup of batter left (and roughly 6 cups already poured into the pan), but all the cookie dough should be in the pan at this point. However, when the cheesecake is returned to the oven for this fourth installment of 15 minutes, lower the temperature to 300 degrees. After the fourth installment (and 60 minutes of baking time at this point), remove the assembly from the oven and top off the cheesecake with the remaining batter (about 1 cup). Try to fully coat the entire surface, especially wherever cookie pieces may be showing. Then return all this to the oven, still at 300 degrees. At this point, fill up the tub generously (with boiling water). Resume baking for another 60 minutes (based upon usage of a 9 1/2" pan). Afterward, shut the oven off and let the cheesecake cool down while it is still in there and in the tub, with the oven's door slightly ajar, for an hour. Afterwards, remove the cheesecake from the oven and tub, and add a border of chocolate chips around the edge of this cheesecake. Continue to cool it down at room temperature for another couple of hours. After cooling, remove the cheesecake from pan and refrigerate. Delicious...and gone in about half an hour, at Living Hope Church! But I myself had some difficulty tasting the cheesecake flavor and cookie dough, and I suspected this was due to some mild respiratory problems in the back of my mouth and/or somewhere in my throat. But others who I asked enjoyed this cheesecake. If only my medical issues did not hinder my enjoyment!