Fritter Batter (Deep Fried Veggies)

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1 1/3 cups flour      ¼ tsp. pepper

1 tsp. vegetable oil      2 eggs, separated

¾ cup flat beer

Directions:  Stir together flour, pepper, oil, and beaten egg yolks in a bowl.  Add 

beer gradually, stirring constantly.  Cover and refrigerate 3 to 12 hours.  

Just before using, beat egg whites until stiff.  Fold into chilled batter.  Coat 

vegetables in batter and deep fry.

Comment:  Sometimes dusting vegetables with flour before dipping into batter will 

ensure better coating.

Oreo Cheesecake

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Crust:

1 pkg. (1lb.2oz.) Oreo chocolate sandwich cookies

¼ cup butter, melted

Filling:

32 oz. cream cheese, softened

1 cup sugar      1 tsp. vanilla

1 cup sour cream      4 eggs

Directions:  Preheat oven to 325 degrees.  Grease either a 9” spring-form pan or a 9” 

x 13” cake pan.

For crust, place 30 cookies in a re-sealable bag.  Flatten bag to remove excess air, 

then seal bag.  Finely crust cookies by rolling a rolling pin across the bag.  Place 

crumbs in a bowl.  Add butter; mix well.  Press firmly onto bottom of pan.

For filling, beat cream cheese, sugar, and vanilla until well blended and fluffy.  Add 

sour cream; mix well.   Add eggs, one at a time, beating just until blended after each 

addition.  Chop or crush remaining cookies.  Reserve a few cookie pieces for 

sprinkles, stir the rest into the cream cheese batter.  

Pour filling into crust.  Sprinkle with cookie crumbs.  Bake 60-70 minutes or until 

center is almost set.  Cool.  Refrigerate 3 hours or overnight.  Store in refrigerator.

Comment:

Mmpossible Cheesecake

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¾ cup milk      2 tsp. vanilla

2 eggs      1 cup sugar

½ cup Bisquick

16 oz. cream cheese cut into ½” cubes, softened

Topping:

1 cup sour cream      2 T. sugar

2 tsp. vanilla

Directions:  Preheat oven to 350 degrees.  Grease a 9” pie plate.

Place milk, eggs, sugar, and Bisquick in blender.  Cover and blend on high for 15 

seconds.  Add cream cheese.  Cover and blend on high for 2 minutes.  Pour into pie 

plate.  Bake until center is firm, 40-45 minutes; cool.  

Mix topping ingredients and spread carefully over top of baked cheesecake.  Chill.

Comment:

Cheese Cake

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Filling:

¼ lb. butter      2 cups sugar

24 oz. cream cheese      2 tsp. vanilla

3 cups sour cream      5 eggs

Crust: 

1 ½ cups graham cracker crumbs

½ cup sugar

¼ cup margarine

Directions:  Preheat oven to 350 degrees.  Grease a 12” spring-form pan.

For crust, combine three ingredients and press into pan.

For filling, cream butter, sugar and cream cheese.  Add sour cream and vanilla.  Add 

five beaten eggs.  Pour into crust.  Bake for 40 to 60 minutes until center is fairly 

firm.

Comment:  Sheri Romer’s recipe.  Very rich!  Very good!