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 Cocoa 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 Prototype 34 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 Prototype 14 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 Prototype 4 Key Lime Prototype 1 Prototype 2 Prototype 3 Prototype 4 Cookies+Creme / Chocolate Peanut Butter ("OReesEO") Prototype 1 Prototype 2 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 Cookies+Creme ("Oreo") / Chocolate Peanut Butter ("Reese's") [aka "OReesEO"] Cheesecake—Prototype 2:   My enthusiasm for this combination of the two classic sweets has led me to come up with this combination logo: I was very happy to serve my previous cheesecake prototype in this flavor, but I felt that I needed to fine-tune a couple of things. First, the peanut butter batter was too thick. It was hard to blend, and I had some difficulty spreading it around the cookies in the pan. Therefore the amount of xanthan gum used here is reduced (and the baking time is increased to compensate) for this latest prototype. Second, the easily-melting miniature peanut butter cups aren't added until a much later point. (A few additional changes are also included.)   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). Chocolate/Peanut Butter Crust: 2 oz. semi-sweet chocolate, melted 2 oz. peanut butter chips, melted 3/8 cup granulated sugar 2 tablespoons cocoa powder 8 oz. (1 cup) 3-cheese blend (see above) 1 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 remove from oven and cool down at room temperature (for at least 30 minutes). Chocolate Batter: 7/8 cup granulated sugar 3 tablespoons cocoa powder 20 oz. (2 1/2 cups) 3-cheese blend (see above) 1 teaspoon vanilla 1/2 teaspoon xanthan gum 3 eggs Cookies for this chocolate batter: Oreo (recommended, regular kind with vanilla creme centers) or other chocolate sandwich cookies, about 13 Wrap the pan in foil at this point (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. Carefully pour the batter on top of the crust, and add the aforementioned 13 cookies (don't bother breaking them up—keeping them whole is fine and, in fact, recommended). Place some batter over these cookies, ensuring that they are fully coated and—as much as possible—immersed. After doing so, 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 batter and additional cookies indicated below. Peanut Butter Batter: 3/4 cup granulated sugar 4 oz. unsalted peanut butter 20 oz. (2 1/2 cups) 3-cheese blend (see above) 1/4 teaspoon xanthan gum 3 eggs Cookies for this peanut butter batter: Oreo (recommended, with Reese's peanut butter creme centers) or other chocolate sandwich cookies (with, preferably, peanut butter creme centers—otherwise, stick with vanilla), about 13 Expect close to 3 3/4 cups of the resulting peanut butter batter, but do not add it to the pan all at once. Rather, this batter needs to be added in two installments. For this installment, gently scoop about 2 1/2 to 2 3/4 cups of the batter (more specifically, reserve about 1 to 1 1/4 cups of it for the next installment) on top of the chocolate batter (it is best to do this around the edge of the pan and let the peanut butter batter flow towards the middle). Next, add the cookies for the peanut butter batter. Do so in the same way as for the chocolate one (including thorough coating of the cookies—but be careful so as not to break the top surface of the chocolate batter), and then continue to bake this pan with its contents for about 30 minutes, but this time only at 300 degrees. Afterwards, take the tub-and-pan assembly out of the oven and promptly add the remaining peanut butter batter, gently scooping it on top of the pan's other contents. Try to fully coat the entire surface, especially wherever cookie pieces may be showing. Next, return the entire pan-and-tub assembly to the oven. At this point, fill up the tub generously with boiling water. Resume baking at 300 degrees for another 50 minutes. After this is done, 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. As an option, immediately after removal from the oven, decorate this cheesecake with chocolate and/or peanut butter chips (or peanut butter cup candies such as morsel-sized cups or broken pieces of larger cups) around its edge. Another variation is to use miniature versions of Reese's Peanut Butter Cups (Oreo cookie crumbs version recommended)—but do not add these yet (see immediately below)! After cooling down at room temperature, remove the cheesecake from its pan. After this is done, the miniature peanut butter cups can now be placed on the cheesecake (should this option be used, let the cheesecake sit at room temperature for about another 15 minutes after placing these mini cups). Next, refrigerate the cheesecake. It looks like I increased the baking time too much for the peanut butter batter. There ended up being a big crack in it. But this cheesecake was still enthusiastically received among my co-workers at The Home Depot. I baked this treat for a mid-October 2025 bake sale there.