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 Neapolitan Cheesecake—Prototype 5:   In a number of recent cheesecakes, I boosted the white chocolate chips for a firmer crust. The latest Neapolitan prototype presented here features this increase, to 4 ounces.   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") pan, but do not wrap foil around it until just before the batter is added (spreading the crust in an already wrapped pan can result in greater disturbance to the foil, thus increasing leakage risks). Crust: 4 oz. melted, white chocolate 8 oz. (1 cup) 3-cheese blend (see above) 1/4 cup granulated sugar 1/4 cup brown sugar 1/2 teaspoon vanilla 2 oz. finely ground All-Bran Place the resulting mixture in the greased pan and pre-bake without tub at 300 degrees for 20 minutes, then cool enough to comfortably touch at least the pan's upper sidewall. Vanilla Batter: 1/2 cup + 1 tablespoon + 1 teaspoon (7/12 cup) granulated sugar 13 1/3 oz. (1 2/3 cups) 3-cheese blend (see above) 2 teaspoons vanilla 3/8 teaspoon xanthan gum 2 eggs (brown recommended, large) Wrap the pan in foil at this point. Carefully pour the batter on top of the crust and bake all this in a hot water tub at 325 degrees for about 30 minutes. Afterwards, take the tub-and-pan assembly out of the oven and promptly add the next batter indicated below. Strawberry Batter: 1/4 cup + 2 teaspoons granulated sugar 1/3 cup Nestlé Strawberry Nesquik drink mix (the same amount of mix that would be needed as if to make 2/3 quart of the drink itself) 13 1/3 oz. (1 2/3 cups) 3-cheese blend (see above) 2/3 to 3/4 teaspoon vanilla 1/8 teaspoon heat-resistant red food coloring 3/8 teaspoon xanthan gum 2 eggs (brown recommended, large) Carefully scoop this on top of the vanilla batter (it is best to do this around the edge of the pan and let the strawberry batter flow towards the middle) and return the tub-and-pan assembly to the oven, still at 325 degrees. Resume baking for about another 30 minutes (if using a 9 1/2" pan). Afterwards, take the tub-and-pan assembly out of the oven and promptly add the final batter shown below. Chocolate Batter: 1/2 cup + 1 tablespoon + 1 teaspoon (7/12 cup) granulated sugar 2 tablespoons cocoa powder 13 1/3 oz. (1 2/3 cups) 3-cheese blend (see above) 2/3 to 3/4 teaspoon vanilla 3/8 teaspoon xanthan gum 2 eggs (brown recommended, large) Carefully scoop this on top of the strawberry batter (again, it is best to do this around the edge of the pan and let the chocolate batter flow towards the middle) and return the tub-and-pan assembly to the oven, this time at only 300 degrees. Bake for about 65 more minutes (if using a 9 1/2" pan). Then shut off the oven and cool the cheesecake down while still in it (and in tub), with the oven door slightly ajar, for about an hour. Afterwards, remove the cheesecake (still in its springform pan) from the oven and tub and continue to cool it down at room temperature for another two hours. After cooling down at room temperature, remove the cheesecake from its pan and refrigerate. For some reason, it seemed like I ended up allocating too much of the 3-cheese blend to the strawberry layer and too little of it to the chocolate one. Also, despite using more white chocolate chips, the crust turned out very mushy. What led to that problem?? Was it a fluke? I did not know. Was at least one of the ingredients defective? Both the allocation and mushiness problems seemed mysterious to me. Perhaps I overlooked something and did not know it at the time? Did I measure something incorrectly? I needed to come up with a more cautious strategy going forward. One of my considerations was that for next time, pre-bake the crust for 30 minutes, not 20, and if the crust turns out too puffy, well, that's "tuffy"! Better puffy than mushy! At least aim high on the bake time if the crust pours into the pan too easily (which it did for this most recent effort). Again, like last year (and previous years), I baked a Neapolitan cheesecake for a Labor Day cookout at my workplace, The Home Depot. This most recent prototype was brought there in early September of 2024.