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People's Co-op
Refrigerator Cheesecake

Ingredients
  • 2 envelopes gelatin
  • 125 ml (1/2 cup) cold water or pineapple juice
  • 185 ml (3/4 cup) Co-op milk
  • 250 ml (1 cup) fine sugar
  • 2 egg yolks (beaten)
  • 454 g ( 1 lb) Co-op sandwich cream cheese
  • 5 ml (1 tsp) vanilla
  • 250 ml (1/2 pint or 1 cup) Co-op whipping cream (whipped)
  • 2 egg whites (stiffly beaten)
  • Crushed pineapple or chopped cherries
Crust
  • 30 graham wafers
  • 45 ml (3 tbsp) sugar
  • 90 ml (6 tbsp) melted butter
Directions
  1. Make the crust. Crush graham wafers into a powder. Add sugar and melted butter. Mix well. Press 2/3 of mixture into 25 cm (10-inch pan). Pour filling over this and top with remaining crumbs. Place in refrigerator and chill at least 4 hours.
  2. For the filling: Soak gelatin in cold water or pineapple juice.
  3. Combine milk, sugar and slightly beaten egg yolks in double boiler and cook until thickened (about 15 - 20 min.). Remove from heat, add gelatin and cool.
  4. Cream the cheese well and add gelatin mixture and vanilla. Fold in whipped cream and stiffly beaten egg whites.
  5. Add crushed pineapple or chopped cherries as desired.
Recipe courtesy of the Winnipeg Free Press
Baked Cheesecake

Ingredients
  • 2 cartons cream cheese, whipped thoroughly
  • 125 ml (1/2 cup) sugar
  • 3 eggs
  • 5 ml (1 tsp) vanilla
  • pinch of salt
  • 10 maraschino cherries, cut fine
  • 125 ml (1/2 cup) well-drained crushed pineapple
Crust:

  • 1/2 box graham wafers, rolled fine (about 2 cups)
  • 60 ml (1/4 cup) soft butter
Directions
  1. Make crust by combining the graham wafers and butter. Pat into 20 x 20 cm (8 x 8-inch) pan.
  2. Save 175 ml (3/4 cup) crumbs for topping.
  3. Beat the cream cheese, sugar, eggs, salt and vanilla until light and fluffy.
  4. Fold in the maraschino cherries and crushed pineapple.
  5. Pour over graham wafer mixture and sprinkle with remaining crumbs.
  6. Bake at 175 C (350 F) for 35 minutes.
  7. Chill in refrigerator at least 4 hours.
Recipe courtesy of the Winnipeg Free Press
Buttermilk Hotcakes

Ingredients
  • 500 ml (2 cups) sifted all-purpose flour
  • 5 ml (1 tsp) soda
  • 5 ml (1 tsp) salt
  • 30 ml (2 tbsp) sugar
  • 2 eggs, beaten
  • 500 ml (2 cups) Co-op buttermilk
  • 30 ml (2 tbsp) melted shortening or bacon drippings
Directions
  1. Sift dry ingredients together into bowl.
  2. Combine well-beaten eggs, buttermilk and melted shortening. Add to dry ingredients, stirring until flour is barely moistened.
  3. Drop batter on hot, lightly greased griddle or frying pan; turn cakes when they are golden brown and bubbles on surface break.
  4. Serve with butter and heated syrup or honey.
Recipe courtesy of the Winnipeg Free Press