Trading Post: Recipes offer food for the soul

Staff Writer
Mount Shasta Herald

Nourish the body and you nourish the soul.

That’s why offerings of food — through canned food drives, prepared meals and made-from-scratch desserts — are central to the work of churches.

These recipes for homemade desserts, along with specialty coffees and teas, will be prepared for a Springfield church function.

Cinnamon Apple Cheesecake

From Kathleen Hochstetler of Springfield

1/2 cup butter, softened

1/4 cup packed brown sugar

1 cup flour

1/4 cup quick-cooking oats

1/4 cup finely chopped walnuts

1/2 teaspoon ground cinnamon


2 (8-ounce) packages cream cheese, softened

1 can (14 ounces) sweetened condensed milk

1/2 cup apple juice concentrate

3 eggs, lightly beaten


2 medium apples, peeled and sliced

1 tablespoon butter

1 teaspoon cornstarch

1/4 teaspoon ground cinnamon

1/4 cup apple juice concentrate

In a small mixing bowl, cream butter and brown sugar. Gradually add flour, oats, walnuts and cinnamon; mix well. Press onto the bottom and 11/2 inch up the sides of greased 9-inch springform pan. Place on a baking sheet. Bake at 325 degrees 10 minutes or until set. Cool on a wire rack.

In a large mixing bowl, beat cream cheese until fluffy. Beat in milk and apple juice concentrate until smooth. Add eggs; beat on low speed just until combined (batter will be thin). Pour into crust. Return pan to baking sheet. Bake at 325 degrees 40-45 minutes or until the center is almost set. Cool on wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer. Refrigerate overnight.

In a large skillet, cook and stir apples in butter over medium heat until crisp-tender, about 5 minutes. Cool to room temperature. Arrange over cheesecake. In a small saucepan, combine cornstarch, cinnamon and apple juice concentrate until smooth. Bring to a boil, stirring constantly. Boil for 1 minute or until thickened. Immediately brush over apples. Refrigerate 1 hour or until chilled. Remove sides of pan and slice to serve.

Makes 10 to 12 servings.

Hickory Nut Chiffon Cake

From Janet Gille of Springfield

2 cups flour, sifted

11/2 cups sugar

1 teaspoon baking powder

1 teaspoon salt

1/2 cup vegetable oil

7 eggs, separated

3/4 cup water

1 teaspoon vanilla flavoring

1/2 teaspoon cream of tartar

1 cup chopped hickory nuts (substitute another kind if not available)

Creamy Vanilla Frosting:

4 cups powdered sugar

1/2 cup butter, softened

11/2 teaspoons vanilla

4-6 tablespoon milk

1/2 cup chopped hickory nuts

Preheat oven to 325 degrees. Combine flour, sugar, baking powder and salt in large mixing bowl. Add oil, egg yolks, water and vanilla and beat till smooth.

In another bowl, beat egg whites and cream of tartar to stiff peaks. Gradually fold the egg white mixture into the cake mixture. Gently fold in hickory nuts.

Carefully spoon batter into an ungreased 10-inch tube pan. Bake on lowest oven rack for 60-65 minutes or until top springs back when touched. Cool completely and turn onto cake plate.

Frosting: Combine all ingredients in medium mixing bowl and beat with mixer until spreading consistency. Frost cooled cake.

Makes 10 to 12 servings.

Chocolate Orange Torte

From Heidi Hochstetler of Chatham

1/2 cup slivered almonds

4 oranges

1 (20-ounce) package of double chocolate muffin mix

1 cup sugar

Heat oven to 375 degrees. Grease a 9-inch round cake pan. Finely chop the almonds. Grate 1 teaspoon orange zest from one orange and cut strips of zest from another to use for garnish. Squeeze 11/2 cups juice from the oranges.

Prepare muffin mix as directed but substitute 3/4 cup orange juice for the water and blend in chopped almonds and grated zest. Pour the batter into the pan. Bake for 25 minutes. Cool torte in pan for 10 minutes and then remove to wire rack.

Meanwhile, in a small saucepan, combine sugar and remaining 3/4 cup orange juice. Simmer, stirring occasionally until slightly reduced and thickened, about 10 minutes. To serve, spoon the sauce over the torte and garnish with orange zest strips.

Makes 8 to 10 servings.

* The Trading Post is looking for your family’s favorite Thanksgiving dinner side dish recipes. Please send them in.

Send recipes and recipe requests to the Trading Post, The State Journal-Register, P.O. Box 219, Springfield, IL 62705, fax to 788-1551 or Please include your name, city and daytime phone number.