Eleanor’s Culinary Clips
She is a member of the H-M-B choir and speech team. She enjoys spending time with friends and family, being outdoors and reporting for The Hazelton Newsletter.
This fall she will be attending Bismarck State College to pursue a degree in business management.
Sierras parent’s are Randy and Velecia Rath.
Double Layer Pumpkin Cheesecake
2 (8 oz.) pkg. cream cheese, softened
1/2 C. white sugar
1/2 tsp. vanilla extract
1 (9 in.) prepared graham cracker crust
1/2 C. pumpkin puree
1/2 tsp. ground cinnamon
1 pinch ground cloves
1/2 C. frozen whipped topping, thawed
1. Preheat oven to 325°.
2. In a large bowl, combine cream cheese,sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
3.Add pumpkin, cinnamon and cloves to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
4. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate 3 hours or overnight. Cover with whipped topping before serving.
1 Tbsp. instant coffee granules
3 C. white sugar
1 pinch salt
1 C. of milk
2 Tbsps. light corn syrup
3 Tbsps. butter
1 tsp. vanilla
1 C. semisweet chocolate chips
In medium saucepan,stir together the instant coffee, white sugar, and salt. Stir in the milk and corn syrup and add the butter. Heat to between 234 and 240°. or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and stir in vanilla. Let cool to room temperature, or about 110°.
When the mixture is cool, beat with a wooden spoon until it loses its gloss. Add chocolate chips and stir slightly to create a marbled effect. Pour into a buttered 8 inch square baking dish. Cool completely before cutting into pieces.