Strawberry Mousse Cheesecake

If you are looking for a scrumptious refrigerator dessert for that special occasion...you won't be disappointed with this one.

Crust

• 1 1/4 cups chocolate wafer crumbs 
• 1/4 cup butter, melted

 Combine melted butter and crumbs.  Press on bottom of 9-inch spring form pan.

Filling

• 3 oz. / 85 gr. package strawberry flavoured gelatin
• 1 envelope Knox unflavoured gelatin
• 1 cup boiling water
• 15 oz. (about 1 1/2 cups) frozen sliced strawberries
• 8 oz. / 250 grams cream cheese
• 2/3 cup icing (confectioner's) sugar
• 2 cups whipping cream
•  Chocolate hearts & strawberries for garnish

1. Mix gelatin powders together in a bowl.  Add boiling water and stir to dissolve.  Mix in partially thawed strawberries.  Chill until syrupy.
2. Beat cream cheese and icing sugar together until smooth. 
3. Whip cream until stiff.  Fold into cream cheese mixture.
4. Fold in thickened strawberry jello mixture.
5. Pour over prepared crust.
6. Chill for several hours before serving. 
7. Garnish with chocolate curls or hearts and fresh strawberries, if desired.

Serves 10-12.

Oatmeal Chocolate Chip Cookies

Chewy, moist...and almost healthy with the addition of oatmeal...these cookies have been a family favorite for decades.  When my grandson comes to visit...we bake cookies...and these are usually his pick!

• 1 cup butter
• 1 1/2 cups brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 1/2 cups flour
• 2 1/2 cups quick cooking oats
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 1/2 cups chocolate chips
• 1/2 cup chopped nuts, optional

1. Cream together butter and sugar until light and fluffy.
2. Beat in eggs and vanilla.
3. Add flour, oatmeal, soda and salt and mix until well blended.
4. Stir in chocolate chips (and nuts).
5. Drop dough in large mounds (ice-scream scoop works great) onto greased cookie sheet.
6. Flatten mounds slightly.
7. Bake at 350°F for 10-12 minutes.

Christmas Punch

I got this simple punch recipe from a caterer many years ago...and it became my favorite Christmas punch over the years.  It's quick to make...a sparkling punch with just a hint of green...and looks lovely with frozen cranberries floating in the bowl.  And here's a plus...if the punch is spilled and dripped on floors and furniture...no stains! 

• 1 can Welch's frozen white grape juice
• 1 can Minute Maid frozen limeade
• 1 - 2L Sprite

1. Mix frozen juices according to directions on the can (add 7 cans water).
2. Add Sprite to taste.
3. Serve in punch bowl...adding ice cubes and frozen cranberries.

* Not all stores carry the frozen white grape concentrate...but I buy it locally at Save-on Foods.

Gingerbread Cake with Lemon Sauce

Baking gingerbread fills the home with the aromas of the season.  Topped with warm lemon sauce and whipped cream...this cake is a favorite at this time of the year.

Gingerbread Cake

• 1/2 cup butter or margarine, softened
• 1/2 cup sugar
• 2 eggs
• 3/4 cup molasses
• 2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1 1/2 teaspoons ginger
• 1 teaspoon cinnamon
• 1/2 teaspoon cloves
• 1/2 cup buttermilk

1. Cream butter and sugar.
2. Add eggs and molasses and mix.
3. Add remaining ingredients and beat at medium speed until smooth.
4. Spread batter in a greased 9" square pan (or 9" x 12").
5. Bake at 350°F until toothpick inserted in center comes out clean (about 40 minutes in a 9" square pan and 30 minutes in a 9" x 12" pan).  
6. Serve warm with lemon sauce and whipped cream.

Lemon Sauce

• 1/2 cup sugar
• 1 tablespoon cornstarch
• 1/4 teaspoon salt
• 1 cup water
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• 1 tablespoon butter

1. In saucepan, combine sugar, cornstarch and salt.   Gradually stir in water.  
2. Cook over medium heat, stirring the whole time, until mixture comes to a boil and is thickened.
3. Remove from heat and stir in lemon zest, juice and butter.
4. Spoon warm lemon sauce over cake.

Hazelnut Rounds

This hazelnut shortbread cookie recipe is a souvenir of my high school cooking class...rather a long time ago.  I have made them off and on throughout the years and always think of Mrs. Pucher...my fabulous instructor with her European accent and her contagious enthusiasm.  I have no idea what ever became of her...but her cookies live on!  They are a great addition to cookie trays during the holiday season.

• 1 cup butter  (no substitutes)
• 1/2 cup icing sugar (confectioners sugar)
• 1 1/2 cups flour
• 1 teaspoon pure vanilla
• 1/2 cup ground hazelnuts
• chocolate for drizzling, optional

1. Cream butter and sugar well.
2. Add vanilla.
3. Add flour and ground nuts and mix well incorporated.
4. Roll teaspoons of dough into small balls.
5. Place 2" apart on cookie sheets lined with parchment paper.
6. Flatten to 1" in diameter, using the flat bottom of a glass tumbler dipped in sugar.
7. Bake at 350°F for 8-10 minutes.
8. Transfer to wire rack to cool.
9. Drizzle with melted chocolate.

Chocolate Mousse

Never fail chocolate mousse...that is what I would call it. But it is also known as the 'church mousse'...since I became very familiar with this recipe at church functions...where we would make up enough to serve 200-300 people. It can be made in pans and cut into squares...as a chocolate mousse pie...or spooned into parfait glasses. Light and fluffy...and chocolate...it's hard to go wrong!

Crumb Crust:

• 1/3 cup butter
• 1 1/3 cups chocolate wafer crumbs (Oreo Baking Crumbs)

1. Melt butter; stir into crumbs.
2. Press into bottom and sides of a nine-inch pie plate or eight-inch square pan.

Mousse:

• 2/3 cup sugar
• 1/4 cup cocoa
• 1/8 teaspoon salt
• 1 cup milk
• 1/4 cup cold water
• 1 envelope gelatin (Knox)
• 1/2 teaspoon vanilla
• 1 carton Cool Whip - 500 ml

1. Combine sugar, cocoa, salt and milk.  Cook and stir over medium heat until mixture comes to a boil.
2. Dissolve gelatin in cold water and add to boiled mixture along with vanilla.
3. Cool in fridge until almost set (needs to be quite firm).
4. Beat in Cool Whip until combined and smooth...using 'low' setting on mixer.
5. Pour into prepared crust.
6. Chill several hours before serving.

*To make a 9" x 13" pan, double the recipe for the mousse...and use 2 cups crumbs with 1/2 cup butter for the base.  This recipe can also be frozen for later use...and is great in chocolate cups for special occasions.
 

Crab Rolls

With shorter days and cooler temperatures, we are spending more time indoors at this time of year...and appetizers fresh out of the oven go over well. We had an appetizer and dessert night recently...and these tasty little rolls were a hit. The recipe came from my sister originally...and has been in my files for years.

Crab Rolls

• 20 slices soft white bread
• 8 oz. cream cheese
• 2 tablespoons butter
• 6 oz. tin crab meat
• 2 tablespoons parsley or chives, chopped
• 1/4 cup butter, melted
• Sesame seeds

1. Remove crusts from bread. Flatten slices lightly with a rolling pin.
2. Combine cream cheese and butter and soften in microwave until easily stirred.
3. Drain crab meat; add to cheese mixture along with parsley or chives.
4. Spread 1 tablespoon of cheese mixture on each slice of bread and roll up.
5. Place rolls on baking sheet lined with parchment paper, seam side down.
6. Brush melted butter over rolls. Sprinkle with sesame seeds.
7. Broil for 3-4 minutes or until golden.
8. Cut each roll into 3 pieces.

Yield: 60 tiny rolls.