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 Pecan Cheesecake—Prototype 1:   After earlier efforts of combining pecan filling with a few pumpkin cheesecake varieties, I decided to make a cheesecake that featured pecan in its own right. I modeled the batter for this one primarily after Prototype 6 of my pumpkin cheesecake (although I decided to use a plain crust here).   2-to-1 Blend of Yogurt Cheese and Cottage Cheese: Prepare ahead of time 2 pounds of yogurt cheese, derived from two 32-ounce containers 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 16 ounces (1 pint) of whipped, lowfat cottage cheese. Pecan Filling: 1 tablespoon granulated sugar 2 tablespoons all-purpose flour 1/4 teaspoon salt 1/2 teaspoon xanthan gum 2 eggs (Tip: blend these five above ingredients first—starting with the first four, then adding the eggs—before adding the other ones below.) 2 cups corn syrup 1 teaspoon vanilla 4 oz. chopped pecans (about 1 cup, after chopping) Combine all the pecan filling ingredients in a saucepan before heating. Stir constantly over a roughly medium heat (not high—otherwise the mixture can easily leave a sticky, burnt residue on the bottom of the pan), bringing the mixture to a mild boil. Stir and cook carefully for about another 5 minutes, then remove from heat. Let this mixture sit until it is time to add it to the cheesecake batter (at which point the filling should still be at least warm enough that it spreads very easily). Crust: 2 oz. melted, white chocolate 1/4 cup granulated sugar 3 tablespoons brown sugar 2 teaspoons cinnamon 1/2 teaspoon vanilla 8 oz. (1 cup) 2-to-1 blend of yogurt cheese and cottage cheese (see above) 2 oz. All-Bran, ground up Pour this crust mixture into pan (9 to 9 1/2 inches) and pre-bake without tub at 300 degrees for 10 minutes, then cool enough to comfortably touch at least the pan's upper sidewall. Carefully wrap the pan in heavy foil afterwards (do not wrap it earlier—otherwise, this increases leakage risks). Batter: 4 tablespoons melted or softened butter 1 cup granulated sugar 1/4 cup all-purpose flour 3 tablespoons arrowroot 5 cups (40 oz.) 2-to-1 blend of yogurt cheese and cottage cheese (see above) 2 teaspoons vanilla 4 eggs pecan filling (see above), prepared and slightly cooled (mix this in last, doing so just until thoroughly blended) Pour on top of crust. Bake in tub at 300 degrees for 105 minutes (if using a 9 1/2" pan). Then cool down while still in oven (with this oven shut off) and in tub with door slightly ajar for an hour. Afterwards, remove from oven and tub and continue to cool down at room temperature for another 105 minutes, then remove from pan and refrigerate. I maxed out the springform pan's capacity on this one. The top surface of the cheesecake had a well-done look to it. But when this cheesecake was cut, it was rather quite soft on the inside, somewhat like many of my eggnog pumpkin prototypes. But I was able to pick up a satisfactory presence of the pecan-pie-like flavor (I more readily sensed the cheese taste). However, I felt that I should have perhaps reduced or cut out the cinnamon from the crust (as long as the cheesecake was pecan only). I served this prototype at Living Hope Church on a Sunday when the turnout seemed quite low. About 1/4 of this cheesecake was left. It was served among a modest selection of refreshments.   Baked Pecan Cheesecake—Prototype 2:   For this one, the crust's cinnamon was reduced (I forgot to also decrease the brown sugar here, in keeping with the cinnamon reduction). I also made some adjustments in hopes of firming up this cheesecake, yet avoiding an overcooked top surface.   2-to-1 Blend of Yogurt Cheese and Cottage Cheese: Prepare ahead of time 2 pounds of yogurt cheese, derived from two 32-ounce containers 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 16 ounces (1 pint) of whipped, lowfat cottage cheese. Pecan Filling: 1 tablespoon granulated sugar 2 tablespoons all-purpose flour 1/4 teaspoon salt 1 teaspoon xanthan gum 2 eggs (Tip: blend these five above ingredients first—starting with the first four, then adding the eggs—before adding the other ones below.) 2 cups corn syrup 1 teaspoon vanilla 4 oz. chopped pecans (about 1 cup, after chopping) Combine all the pecan filling ingredients in a saucepan before heating. Stir constantly over a roughly medium heat (not high—otherwise the mixture can easily leave a sticky, burnt residue on the bottom of the pan), bringing the mixture to a mild boil. Stir and cook carefully for about another 5 minutes, then remove from heat. Let this mixture sit until it is time to add it to the cheesecake batter (at which point the filling should still be at least warm enough that it spreads very easily). Crust: 2 oz. melted, white chocolate 1/4 cup granulated sugar 3 tablespoons brown sugar 1 teaspoon cinnamon 1/2 teaspoon vanilla 8 oz. (1 cup) 2-to-1 blend of yogurt cheese and cottage cheese (see above) 2 oz. All-Bran, ground up Pour this crust mixture into pan (9 to 9 1/2 inches) and pre-bake without tub at 300 degrees for 10 minutes, then cool enough to comfortably touch at least the pan's upper sidewall. Carefully wrap the pan in heavy foil afterwards (do not wrap it earlier—otherwise, this increases leakage risks). Batter: 4 tablespoons melted or softened butter 1 cup granulated sugar 1/4 cup all-purpose flour 1/2 cup arrowroot 5 cups (40 oz.) 2-to-1 blend of yogurt cheese and cottage cheese (see above) 2 teaspoons vanilla 4 eggs pecan filling (see above), prepared and slightly cooled (mix this in last, doing so just until thoroughly blended) Pour on top of crust. Bake in tub at 300 degrees for 90 minutes (if using a 9 1/2" pan). Then cool down while still in oven (with this oven shut off) and in tub with door slightly ajar for 90 minutes. Afterwards, remove from oven and tub and continue to cool down at room temperature for another 2 hours, then remove from pan and refrigerate. I felt that this cheesecake was still too soft, but (hopefully) not quite as soft as the previous prototype. And the top did not seem overdone this time. I served this latest cheesecake at Living Hope Church after a Sunday service which featured baptisms and testimonies. Although there was a good-sized turnout, about a quarter of Prototype 2 was left over (just like Prototype 1). A good selection of other baked goods, plus other snacks, were available as well.