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 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 Cookies+Creme Cheesecake—Prototype 5:   The quest was on to improve on the cookies. I came up with a new idea on how to soak them. At this point, I made a major change for the batter, and—to some degree—for the crust as well. I replaced the cottage cheese with yogurt cheese for this cookies+creme prototype after having experimented beforehand with some plain cheesecakes (see Baked Plain Cheesecake—Prototype 7 for more details). I also made some further adjustments, particularly in boosting the sugar. Among other things to be noted here: no milk (except to soak the cookies), lemon juice or arrowroot used.   Crust: 4 oz. semi-sweet chocolate, melted 1 1/3 tablespoons cocoa powder 8 oz. yogurt cheese (half of it lowfat, the other half nonfat) 3/8 cup granulated sugar 1 teaspoon vanilla 2.2 oz. Bran Buds, ground up Batter: 2 tablespoons melted or softened butter 1 cup granulated sugar 1/3 cup flour 1/4 teaspoon salt 20 oz. yogurt cheese (half of it lowfat, the other half nonfat) 1 teaspoon vanilla 2 eggs Cookie Mixture: 16 chocolate sandwich cookies, broken preferably in halves (at least make a reasonable effort here) 1/2 cup skim milk Fill a resealable ("Ziploc") sandwich or 1-quart bag with the 16 cookies and 1/2 cup skim milk. Seal this bag and shake it to distribute the milk and moisten the cookies. Refrigerate for a few hours. Then add this to the batter before baking. Bake the cheesecake in a tub for about an hour at 300 degrees. Cool it down afterwards for about 90 minutes before refrigerating. At first, the bagged, milk-soaking approach seemed like a great idea. But after a few hours of letting this sit in the refrigerator, the bag's contents turned to a chocolate "mush". Anyway, I tried to make the best of this outcome by distributing this "mush" throughout the cheesecake batter before baking. I was also moved at this point to perform another comparison test between the Oreo and Nature's Promise brands, because the Oreo cookies on a previous try seemed to have absorbed some mint flavor due to being stored in a container which also had, from what I best recall, a package of chocolate-covered mints. In that earlier test, I reasoned that the two brands still had close enough tastes, apart from the mint interference. The more recent test would be a cleaner comparison. I ended up concluding that as long as I thoroughly combined the chocolate cookie outsides and the inner cremes together, the tastes were hopefully close enough for me to be unable to tell the difference. In fact, with my eyes closed, I incorrectly guessed (likely the majority of times) which brand I was eating. However, in comparing the outer cookies, I felt that Nature's Promise's was a little sweeter. On the other hand, I felt that the Oreo's inside creme was a little sweeter than that of Nature's Promise. Perhaps with the right amount of sugar-shifting between the outer cookie and inner creme of one brand, its taste could indeed be very indistinguishable from the other brand's. My conclusion at this point: mix the cookie and creme together in each brand's case (at least inside the mouth), and the amount of overall sweetness hopefully evens out between Oreo and Nature's Promise. I made this cheesecake for Lesa's friend Steve, in celebration of his 60th birthday. This prototype ended up faring nicely at the Italian Community Center in Beverly, where the occasion took place. The chocolate sandwich cookies, I felt, gave this recipe a really nice taste. However, on the heels of Prototype 7 of my plain cheesecake—and my ongoing quest to improve the flavor of the plain batter, I felt that the batter of my latest cookies+creme prototype, apart from the cookies, still had that "ho-hum" tinge. Karen, among those at Steve's party, suggested cutting down on the flour (she also discussed with me some red velvet tips).