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RecipesReturn To Creative Arts Page Easy chocolate chip cheesecake:9" graham cracker or chocolate cookie crust Mix cream cheese, eggs and sugar in bowl until smooth. Pour into crust and sprinkle chocolate chips over the top. Alternatively, mix chips in with batter. Bake at 350 degrees for 30 minutes. Let cool for 1 hour, chill for at least another 3 hours (overnight is best) Sheep Herder's Bread1/2 cup butter softened (NOT margerine) [1 cube] Place butter, sugar, and salt in large mixing bowl. Add water and stir until butter melts. Add yeast, cover and let sit until bubbly (about 15 minutes). Add enough flour to form a soft dough, stirring gently. Turn out onto floured board and knead until smooth, adding flour as needed to keep it from sticking to the board. Let rise until double (about 1 1/2 hours). Cut a circle of aluminum foil to fit bottom of dutch oven. Place it in bottom of dutch oven and grease with vegetable oil. Don't forget to oil the lid! Punch down dough and knead some more until even smoother. Usually about another 15 minutes or so. Put dough in dutch oven and replace lid. Let rise until it pushes the lid off the pan about 1/4 inch. Bake at 375 degrees for 7 minutes. Remove lid. Bake at 350 degrees until golden brown and sounds hollow when you tap the top of the bread. Remove from oven, remove from pan and cool on rack. Allow to cool for at least 1/2 hour before cutting. Game Night Chocolate Chip Cookies1 cup butter softened (NOT margerine) [2 cubes] Cream together butter, sugars and eggs. Add salt, baking powder and vanilla Stir in flour until thoroughly blended. Stir in chocolate chips. Form into 1" balls. Drop on ungreased cookie sheet and flatten slightly. Bake at 350 degrees for about 10-14 minutes, or until slightly browned. Recipe by Cherie Arbuckle-Erwin |