Mendolonium

Ingredients:

• 455 grams (16 ounces) cream cheese (block)

• 3/4 cup granulated sugar

• 3 eggs, separated

• 1, 8″ – 9″ diameter graham cracker crust

• 3/4 cup sour cream

• 1 teaspoon vanilla

• 2 1/2 Tablespoons granulated sugar

Directions:

1. Preheat oven to 350 degrees.
2. Separate eggs into yolks and whites.
3. Beat egg whites until stiff peaks form. Set aside.
4. Mix together sugar, cream cheese, and egg yolks.
5. Fold egg whites into the mixture.
6. Pour into graham cracker shell.
7. Bake at 350 degrees for 45 minutes.
8. While cheese cake is baking combine remaining sugar, sour cream, and vanilla.
9. After 45 minutes (or when cake tester inserted in center comes out clean) spread sour cream mixture over cheesecake,
10. Return to oven for 5 to 10 minutes.
11. Remove from oven and cool completely before serving.

Source: Gina Mendolo

Note: Makes enough for a double layer 9″ x 13″ cake plus one average sized toddler.

Ingredients:

* 1 c butter, room temperature
* 7 c powdered sugar
* 1/2 c powdered cocoa
* 1/4 t salt
* 6 T milk or cream
* 1 t vanilla extract
* 1/2 t chocolate extract

Directions

1. Cream butter and sugar together at low speed until mixture holds together.
2. Add in salt, cream, and extracts.
3. Cream at high speed for approximately two minutes or until frosting is smooth.
4. Use immediately or refrigerate until needed.

Source:  The Krups Ice Cream Maker Manual with Gina Mendolo Modifications

Ingredients:

• 1 cup coconut milk
• 2/3 cup sugar
• 2 eggs
• 1/4 cup coconut flakes (unsweetened)
• 1/2 t vanilla extract
• 2 cups heavy whipping cream

Directions:

1. Mix coconut milk, eggs, and sugar in a medium saucepan.
2. Heat slowly on moderate heat until thickened, stirring frequently.  Do not allow to boil.
3. Remove from heat and mix in coconut flakes, vanilla, and cream.
4. Chill for at least 4 hours (preferably overnight).
5. Pour into ice cream maker and freeze according to manufacturer’s directions.

Source: Gina Mendolo

Ingredients:

• 70 grams butter
• 78 grams vegetable shortening Crisco brand does the best.
• 100 grams granulated sugar
• 110 grams brown sugar
• 1 egg
• 1 1/2 teaspoons vanilla
• 1/2 teaspoon baking soda
• 220 grams flour
• 225 grams chocolate chips I use a 50/50 mix of semisweet and milk chocolate chips.

Directions:

1. Preheat oven to 375 degrees.
2. Cream together butter, shortening, and sugars until smooth.
3. Beat in egg, then stir in vanilla.
4. Mix in flour and baking soda.
5. Stir in chocolate chips.
6. Drop 1 inch balls onto ungreased cookie sheets. I find using a melon baller is ideal.
7. Bake 10 to 12 minutes until centers are just set and edges are lightly browned. Cookies may appear underbaked…they are not.
8. Cool for 2 minutes before removing from baking sheets.

This is a very special cookie recipe. I baked two batches of these cookies while I labored with Thomas and they were the first thing I ate after he was born.