APPLE PANCAKES

2 tbsp. butter
3 tbsp. sugar
1/2 tsp. cinnamon
1/2 tsp. baking powder
1/2 c. milk
1 egg
1 tsp. salad oil
1 apple, pared and sliced
1/2 c. pancake mix

Melt butter, combine apple, sugar, and cinnamon,

heat together until bubbly.

Combine pancake mix,

tablespoon sugar, baking powder, egg, milk, and oil.

Pour this mixture over the apple mixture.

Bake at 400 degrees for 12 minutes.

Serve with powdered sugar or syrup.

Chocolate Orange Supreme Cheesecake

1 c Chocolate Wafer Crumbs
1/4 ts Cinnamon
3 tb Margarine, Melted
32 oz Cream Cheese, Softened
3/4 c Sugar
4 ea Large Eggs
1/2 c Sour Cream
1 ts Vanilla
1/2 c Semi-sweet Choc. ChipsMelted
2 tb Orange Flavord Liqueur
1/2 ts Grated Orange Peel

Combine crumbs, cinnamon and margarine;
press onto bottom of 9-inch springform pan.
Bake at 325 degrees F., 10 minutes.
Combine cream cheese and sugar,
mixing at medium speed on electric mixer until well blended.
Add eggs, one at a time, mixing well after each addition.
Blend in sour cream and vanilla.
Blend chocolate into 3 cups batter;
blend liqueur and pell into remaining batter.
Pour chocolate batter over crust.
Bate at 350 degrees F., 30 minutes.
Reduce oven temperature to 325 degrees F.
Spoon remianing batter over chocolate batter continue baking 30
minutes more.
Loosen cake from rim of pan; cool before removing rim of pan. Chill.

Chocolate Orange Supreme Cheesecake

1 c Chocolate Wafer Crumbs
1/4 ts Cinnamon
3 tb Margarine, Melted
32 oz Cream Cheese, Softened
3/4 c Sugar
4 ea Large Eggs
1/2 c Sour Cream
1 ts Vanilla
1/2 c Semi-sweet Choc. ChipsMelted
2 tb Orange Flavord Liqueur
1/2 ts Grated Orange Peel
Combine crumbs, cinnamon and margarine; press onto bottom of 9-inch springform
pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese and sugar,
mixing at medium speed on electric mixer until well blended. Add eggs, one at a
time, mixing well after each addition. Blend in sour cream and vanilla. Blend
chocolate into 3 cups batter; blend liqueur and pell into remaining batter. Pour
chocolate batter over crust. Bate at 350 degrees F., 30 minutes. Reduce oven
temperature to
325 degrees F. Spoon remianing batter over chocolate batter continue baking 30
minutes more. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

Chocolate Cherry Cheesecake

8 1/2 oz Chocolate Wafers, Fine Crush
1/2 c Butter, Melted
12 oz Semi-sweet Chocolate Chips
1 1/2 c Heavy cream
16 oz Cream Cheese, Softened
1/4 c Sugar
4 ea Large Eggs
3/4 c Cherry Flavored Liqueur
1 ts Vanilla Extract
1 lb Cherry Pie Filling
1/2 c Heavy Cream Whipped (Opt.)

In large bowl, combine chocolate wafer crumbs and butter.
Pat fimly into 9-inch springform pan,
covering bottom and 2 1/2 inches up sides.
Chill.
Preheat oven to 325 degrees F.
Combine over hot (not boiling) water, chocolate chips and heavy
cream.
Stir until morsels are melted and mixture is smooth.
Set aside. In large bowl,
combine cream cheese and sugar, beating untl creamy.
Add eggs, one at a time, beating well after each addition.
Add chocolate mixture, cherry liqueur, and vanilla, mix until
blended.
Pour into prepared crust.
Bake at 325 degrees F. for 60 minutes.
Turn oven off.
Let stand in oven with door ajar 1 hour.
Remove, cool completely.
Chill 24 hours.
Spread cherry pie filling over top of cheesecake leaving 1-inch from
the edge.
Decorate edge with whipped cream, if desired.

Cherry Cheesecake

1 c Graham Cracker Crumbs
3 tb Sugar
3 tb Margarine, Melted
24 oz Cream Cheese, Softened
3/4 c Sugar
3 ea Large Eggs
1 ts Vanilla
21 oz Cherry Pie Filling (1 cn)

Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake
at 325 degrees F., 10 minutes.

Combine cream cheese and sugar, mixing at medium
speed on electric mixer until well blended.

Add eggs, one at a time mixing well after
each addition.

Blend in vanilla; pour over crust.

Bake at 450 degrees F., 10 minutes.

Reduce oven temperatur to 250 degrees F., continue baking 25 to 30 minutes or
until set.

Loosen cake from rim of pan; cool before removing rim of pan.

Chill.

Top with pie filling just before serving.

Chocolate Chip Cheesecake Supreme

Chocolate Chip Cheesecake Supreme

1 c Chocolate Wafer Crumbs

3 tb Margarine, Melted

24 oz Cream Cheese, Softened

3/4 c Sugar

1/4 c Unbleached All-Purpose Flour

3 ea Large Eggs

1/2 c Sour Cream

1 ts Vanilla

1 c Mini Semi-sweet Chips

Combine crumbs and magarine; press onto bottom of 9-inch springform pan. Bake at
350 degrees F., 10 minutes. Combine cream cheese, sugar and flour, mixing at
medium speed on electric mixer until well blended. Add eggs, one at a time, mixing
well after each addition. Blend in sour cream and vanilla. Stir in chocolate chips and
pour into crust. Bake at 350 degrees F., 55 minutes. Loosen cake from rim of pan;
cool before removing rim of pan. Chill. Garnish with whipped cream and fresh mint
leaves, if desired.

Chocolate Turtle Cheesecake

2 c Vanilla Wafer Crumbs

6 tb Margarine, Melted

14 oz Carmels ( 1 bag)

5 oz (1 cn) Evaporated Milk

1 c Chopped Pecans, Toasted

16 oz Cream Cheese, Softened

1/2 c Sugar

1 ts Vanilla

2 ea Large Eggs

1/2 c Semi-sweet Chocolate Chips *

* Chocolate chips should be melted.

Combine crumbs and margarine, press onto bottom and sides of 9-inch
spring- form pan.

Bake at 350 degrees F., 10 minutes.

In 1 1/2-quart heavy saucepan,

melt carmels with milk over low heat, stirring frequently, until smooth.

Pour over crust.

Top with pecans.

Combine cream cheese, sugar and vanila, mixing at medium speed
on electric mixer until well blended.

Add eggs, one at a time, mixing well after each addition.

Blend in chocolate, pour over pecans.

Bake at 350 degrees F., 40 minutes.

Loosen cake from rim of pan; cool before removing rim of pan.

Chill. Garnish with whipped cream, additional chopped nuts and
maraschino cherries, if desired.

CARROT WALNUT CAKE

3 c. flour, sifted
2 c. sugar
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
2 tsp. cinnamon
4 eggs
1 c. oil
2 lg. grated carrots
1/2 c. black walnuts, chopped
1/2 tsp. vanilla

In large bowl, mix the first six ingredients. Fold and stir thoroughly
by hand.

In smaller bowl, combine the other ingredients. Stir until thoroughly
mixed.

Make a well in dry ingredients and combine the contents of the two bowls.
Beat by hand until smooth. Pour into two (9 x 1 1/2 inch) round pans.

Bake in preheated 350 degree oven for 35 minutes.

ICING: Optional; but cream cheese icing is delicious.

Cherry Cheesecake

1 c Graham Cracker Crumbs
3 tb Sugar
3 tb Margarine, Melted
24 oz Cream Cheese, Softened
3/4 c Sugar
3 ea Large Eggs
1 ts Vanilla
21 oz Cherry Pie Filling (1 cn)

Combine crumbs and margarine; press onto bottom of 9-inch springform pan.

Bake at 325 degrees F., 10 minutes.

Combine cream cheese and sugar, mixing at medium speed on electric mixer
until well blended.

Add eggs, one at a time mixing well after each addition.

Blend in vanilla; pour over crust.

Bake at 450 degrees F., 10 minutes.

Reduce oven temperatur to 250 degrees F., continue baking 25 to 30
minutes or until set.

Loosen cake from rim of pan; cool before removing rim of pan. Chill.

Top with pie filling just before serving.

Chocolate Mint Meringue Chocolate Mint Meringue Cheesecake

1 c Chocolate Wafer Crumbs
3 tb Margarine, Melted
2 tb Sugar
24 oz Cream Cheese, Softened
2/3 c Sugar
3 ea Large Eggs
1 c Mint Chocolate Chips, Melted
1 ts Vanilla
3 ea Large Egg Whites
7 oz Marshmallow Creme (1 Jr)

Combine crumbs, margarine and sugar; press onto bottom of 9-inch spring- form
pan.

Bake at 350 degrees F., 10 minutes.
Combine cream cheese and sugar, mixing at medium speed on electric mixer until
well blended.

Add eggs, one at a time, mixing well after each addition.

Blend in mint chocolate and vanilla; pour over crust.

Bake at 350 degrees F., 50 minutes.

Loosen cake from rim of pan; cool before removing rim of pan.

Chill.

Beat egg whites until soft peakes form.

Gradually add marshmallow creme, beating until stiff peakes form.

Carefully spread over top of cheesecake to seal.

Bake at 450 degrees F.; 3 to 4 minutes or until lightly browned.

Cappuccino Cheesecake

1 1/2 c Finely Chopped Nuts
2 tb Sugar
3 tb Margarine, Melted
32 oz Cream Cheese, Softened
1 c Sugar
3 tb Unbleached All-purpose Flour
4 ea Large Eggs
1 c Sour Cream
1 tb Instant Coffee Granules
1/4 ts Cinnamon
1/4 c Boiling water

Combine nuts, sugar, and margarine; press onto bottom of 9-inch spring-
form cake pan.

Bake at 325 degrees F., 10 minutes.

Combine cream cheese, sugar, and flour, mixing at medium speed on
electric mixer until well blended.

Add eggs, one at a time, mixing well after each addition.

Blend in sour cream. Dissolve coffee granules and cinnamon in water.

Cool; gradually add to cream cheese mixture, mixing until well blended.

Pour over crust.

Bake at 450 degrees F., 10 minutes.

Reduce oven temperature to 250 degrees F.; continue baking 1 hour.

Loosen cake from rim of pan; cool before removing rim of pan. Chill.

Garnish with whipped cream and whole coffee beans if desired.

VANILLA BUTTERNUT CAKE

3 c. sugar
2 sticks margarine
1/2 c. Crisco
6 eggs
3 c. flour
1/2 tsp. salt
1 c. milk
4 tsp. butternut vanilla flavoring Nuts

Cream together sugar, margarine and Crisco until very smooth.

Add eggs, one at a time, beating until smooth after each.

Next add flour with 1/2 teaspoon salt
alternating with 1 cup of milk, ending with flour.

Fold in flavoring and nuts by hand.

Pour into greased tube pan.

Put in cold oven and set temperature at 325 degrees.

Bake 1 hour and 45 minutes.

Do not open oven door during baking.

Remove from pan immediately.

Chocolate Chip Cheesecake Supreme

1 c Chocolate Wafer Crumbs
3 tb Margarine, Melted
24 oz Cream Cheese, Softened
3/4 c Sugar
1/4 c Unbleached All-Purpose Flour
3 ea Large Eggs
1/2 c Sour Cream
1 ts Vanilla
1 c Mini Semi-sweet Chips

Combine crumbs and magarine; press onto bottom of 9-inch springform pan.

Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and flour, mixing at
medium speed on electric mixer until well blended.

Add eggs, one at a time, mixing well after each addition.

Blend in sour cream and vanilla.

Stir in chocolate chips and pour into crust.

Bake at 350 degrees F., 55 minutes. Loosen cake from rim of pan;
cool before removing rim of pan.

Chill.

Garnish with whipped cream and fresh mint
leaves, if desired.

Arizona Sunset Cheesecake PART #2

Cranberry Glaze Filling:

Mix the sugar and cornstarch together in a small saucepan.
Stir in the cranberry sauce.
Cook over medium heat, stirring constantly, until thick.
Stir in the lemon zest and lemon juice.
Set aside to cool slightly.

White Chocolate Filling:

Reset the oven to 350 degrees F. Boil the orange juice
and piece of orange peel in a heavy medium saucepan until
the juice is reduced to 3 Tbsp - about 12 minutes.
Remove and discard the strip of orange peel and set aside
the reduced orange juice.

Using an electric mixer, beat the cream cheese, sugar, grated
orange zest, Crantasia, and reduced orange juice until smooth.
Beat in the melted white chocolate and then the eggs, one at a
time, beating just until combined.

Pour the cranberry glaze filling into the prepared crust,
spreading evenly.

Pour the white chocolate filling over the cranberry layer and
bake about 50 minutes (the top will be dry and the sides puffed
slightly - the center will not be set).

Move cheesecake to a wire rack and cool completely to room temperature.
Chill in the refrigerator overnight.


Candied Oranges Topping:

Cover a wire rack with waxed paper. Set aside.
Combine the water and sugar in a heavy shallow wide skillet.
Stir over medium heat until the sugar dissolves.
Simmer 5 minutes longer.
Add the orange slices 1 at a time
and adjust the heat so that the syrup bubbles only around the
edges of the pan.

Cook the oranges for one hour.
Turn over the top layer of oranges and cook until the oranges
are translucent and the orange peels tender,
about another one hour longer.

Lift and drain each orange slice out of the syrup, and arrange
the slices in a single layer on the prepared rack.

Let dry 1 hour.
Boil the orange-sugar syrup until thick, about 6 minutes.
Loosen and remove the sides of the springform pan.
Set the cheesecake on a serving dish.
Overlap the candied orange slices around the top of the
cheesecake.

Reheat the orange syrup, if necessary, and brush over the orange
slices.

Drizzle any remainder over each serving. Garnish: whipped cream.

NOTE: You may substitute grapefruits for the oranges in the Candied
Oranges Topping if you prefer.

Arizona Sunset Cheesecake PART #1

Shortbread Crust
1 1/2 c Flour
1/2 c Finely ground pecans
1/3 c Sugar
1 lg Egg, separated
1/2 c Butter, softened

Cranberry Glaze Filling

1 cn Whole berry cranberry- sauce OR 2 cups cranberry
orange relish
2 tb Sugar
1 tb Cornstarch
1 tb Grated lemon zest
1 tb Lemon juice

White Chocolate Filling

1 1/2 c Fresh orange juice
1-3 Inch x 1 inch piece- of orange peel (orange part only)
4 8 oz pkgs cream cheese
2/3 c Sugar
1 tb Grated orange zest
2 tb Cranberry Liqueur (such- as Crantasia Schnapps)
8 oz White chocolate, melted
4 Eggs
Candied Orange Topping
4 c Water
2 c Sugar
3 Seedless oranges (unpeeled)- cut into paper-thin slices
Garnish Whipped Cream

Shortbread Crust:

Preheat the oven to 400 degrees F. Working on a large flat
surface, such as a pastry board,
place flour, pecans, and sugar in the center of the
surface and mix together.
Form a small depression or well in the center of the mound.
Add the egg yolk and the softened butter to the well, then blend
these with the dry mixture.
Mix the ingredients thoroughly using your hands -- there is no
substitute for warm hands.
Shape the dough into a ball and wrap in plastic wrap.

Chill for at least 10 minutes.
Roll out the dough to a thickness of about 1/4-inch.
You should have a circle of about 11 inches in diameter.

For best results, roll out your dough between 2 sheets of waxed
paper,
then peel away the paper and cut the crust in a 9 inch circle.
Place the circle inside a 9 inch springform pan.
Prick the crust several times with a fork to keep the crust from
puffing up during the baking.

Place the springform pan in the oven and bake for 15 to 20 minutes,
or until light brown.

Allow to cool. Using the leftover dough, line the sides of the
springform pan.

Press the dough against the sides of the pan, smoothing it so as
to have a continuous layer of crust all the way around the sides
of the pan.

Make sure that the side crust meets the bottom crust all the way
around.

Brush the reserved egg white onto the shell,
covering the bottom and sides.

This will seal the dough and keep it from becoming soggy.

Set aside until ready to use.

Chocolate Raspberry Cheesecake

1 1/2 c Creme-filled Cookie Crumbs *
2 tb Margarine, Melted
32 oz Cream Cheese, Softened
1 1/4 c Sugar
3 ea Large Eggs
1 c Sour Cream
1 ts Vanilla
6 oz Semi-sweet Chocolate Chips**
1/3 c Strained Raspberry Preserves
6 oz Semi-sweet Chocolate Chips
1/4 c Whipping Cream

* Cookie crumbs should come from 18 Cream Filled Cookies that have been finely
crushed.

** This 6 ozs of Chocolate chips should be melted and cooled slightly .
Combine crumbs and margarine; press onto bottom of 9-inch springform pan.

Combine 24 ozs of cream cheese and sugar, mixing at medium speed on electric
mixer until well blended.

Add eggs, one at a time, beating well after each addition.

Blend in sour cream and vanilla; pour over crust.

Combine remaining 8 ozs cream cheese and melted chocolate, mixing at
medium speed on eletric mixer until well blended.

Add Red Raspberry preserves; mix well.

Drop rounded measuring tablespoonsfuls of chocolate cream cheese batter
over plain cream cheese batter, do not swirl.

Bake at 325 degrees F., 1 hour and 25 minutes. Loosen cake from rim of
pan; cool before removing rim of pan. Melt chocolate pieces and whipping cream
over low heat stirring until smooth.
Spread over cheescake. Chill.

Garnish with additonal whipping cream, whipped, raspberries and fresh mint
leaves, if desired.

Chocolate Velvet Cheesecake

1 c Vanilla Wafer Crumbs
1/2 c Chopped Pecans
3 tb Granulated Sugar
1/4 c Margarine, Melted
16 oz Cream Cheese, Softened
1/2 c Brown Sugar, Packed
2 ea Large Eggs
6 oz Semi-sweet Chips, Melted
3 tb Almond Flavored Liqueur
2 c Sour Cream
2 tb Granulated Sugar

Combine crumbs, pecans, granulated sugar and margarine; press
onto bottom of 9-inch springform pan.

Bake at 325 degrees F., 10 minutes.

Combine cream sheese and brown sugar, mixing at medium speed
on electric mixer until well blended.

Add eggs, one at a time, mixing well after each addition. Blend
in chocolate and liqueur; pour over crust.

Bake at 325 degrees F., 35 minutes. Increase oven temperature to
425 degrees F.

Combine sour cream and granulated sugar; carefully spread over
cheesecake.
Bake at 425 degrees F. 10 minutes.

Loosen cake from rim of pan; cool before removing rim of pan.
Chill.

APPLE CAKE

1/4 c. butter or margarine
1 egg
1/4 tsp. soda
3/4 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1 c. sugar
1 c. flour
2 c. apples, chopped
1/2 c. nuts, chopped

Mix all together.

Put into 8 x 10 or 9 inch square pan.

Bake at 350 degrees until done, about 45 minutes.

FRESH APPLE CAKE

1 c. oil
1 1/2 c. sugar
2 eggs
2 1/2 c. flour
1 tsp. salt
1 tsp. baking soda
1 1/2 tsp. cinnamon
1 tsp. baking powder
4 c. apple, finely chopped
1/2 c. coconut
1/2 tsp. vanilla
Beat together oil, sugar, eggs and vanilla. Add apples, and set aside.

Sift together flour, salt, baking soda, powder and cinnamon.

Add dry ingredients to apple mixture.

Mix well.

Add coconut.

Spread into a greased and floured 9 x 13 inch pan (or two 8 x 8 inch pans).

Bake at 350 degrees for 35 to 40 minutes.

Cool in pan. For individual cakes.

Divide mixture by filling 18 to 24 cupcake/muffin tins 3/4 full.

Use paper liners.

Bake at 350 degrees for 30 minutes.

HUMMINGBIRD CAKE

2 c. flour
1 tsp. cinnamon
1 tsp. baking soda
1 c. oil
2 c. sugar
1 tsp. salt (optional)
3 eggs
2 c. bananas, diced
1 (8 oz.) can crushed pineapple with juice

Put all ingredients in bowl.

Mix until well blended by hand with a wire whisk or spoon
(about 300 strokes).

Pour into greased and floured 13 x 9 inch pan.

Bake in 350 degree oven for 45 to 60 minutes (test with toothpick).

Bake 40 minutes if using 2 (9 inch) pans. --CREAM CHEESE FROSTING:

1 box confectioners sugar
1 stick margarine
1 (8 oz.) pkg. cream cheese
2 tsp. vanilla
Beat together with electric mixer.
If too thick, add a little milk.

NOTE: Use 1/2 recipe to frost 13 x 9 inch cake.
Cream cheeses and margarine should be at room temperature.

Chocolate Velvet Cheesecake

1 c Vanilla Wafer Crumbs
1/2 c Chopped Pecans
3 tb Granulated Sugar
1/4 c Margarine, Melted
16 oz Cream Cheese, Softened
1/2 c Brown Sugar, Packed
2 ea Large Eggs
6 oz Semi-sweet Chips, Melted
3 tb Almond Flavored Liqueur
2 c Sour Cream
2 tb Granulated Sugar

Combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9-
inch springform pan. Bake at 325 degrees F., 10 minutes. Combine cream sheese
and brown sugar, mixing at medium speed on electric mixer until well blended. Add
eggs, one at a time, mixing well after each addition.

Blend in chocolate and liqueur; pour over crust.

Bake at 325 degrees F., 35 minutes. Increase oven temperature to 425 degrees F.

Combine sour cream and granulated sugar; carefully spread over
cheesecake.

Bake at 425 degrees F. 10 minutes.

Loosen cake from rim of pan; cool before removing rim of pan. Chill.

VARIATION:

Substitute 2 Tablespoons milk and
1/4 teaspoon almond extract for almond flavored liqueur.
Cookies and Cream Cheesecake
2 c Cream-filled Cookies *
6 tb Margarine, Softened
1 ea Env. Unflavored Gelatin
1/4 c Cold Water
8 oz Cream Cheese Softened
1/2 c Sugar
3/4 c Milk
1 c Whipping Cream, Whipped
1 1/4 c Creme-filled Cookies **

* The cookies (24) should be chocolate cream filled cookies and be to as fine as can
be done. ** These cookies should be chocolate cream filled cookies and should be
coarsely chopped.

Combine cookie crumbs and margarine; press onto bottom of 9-inch springform pan.

Soften gelatin in water; stir over low heat until dissolved.

Combine cream cheese and sugar, mixing at medium speed on an electric mixer until
well blended Gradually add gelatin mixture and milk, mixing until well blended.

Chill until mixture is thickened but not set. Fold in whipped cream.

Reserve 1 1/2 C cream cheese mixture; pour remaning cream cheese mixture over crust.
Top with cookies and reserved cream cheese mixture. Chill until firm.

HUMMINGBIRD CAKE

2 c. flour
1 tsp. cinnamon
1 tsp. baking soda
1 c. oil
2 c. sugar
1 tsp. salt (optional)
3 eggs
2 c. bananas, diced
1 (8 oz.) can crushed pineapple with juice

Put all ingredients in bowl. Mix until well blended by
hand with a wire whisk or spoon (about 300 strokes).

Pour into greased and floured 13 x 9 inch pan.

Bake in 350 degree oven for 45 to 60 minutes (test with toothpick).

Bake 40 minutes if using 2 (9 inch) pans.

CREAM CHEESE FROSTING:

1 box confectioners sugar
1 stick margarine
1 (8 oz.) pkg. cream cheese
2 tsp. vanilla

Beat together with electric mixer.

If too thick, add a little milk.

NOTE: Use 1/2 recipe to frost 13 x 9 inch cake.

Cream cheeses and margarine should be at room temperature.

Almond Amaretto Cheesecake

Crust:

1/4 c Sugar
1/4 c Almonds, toasted
1 c Unsifted all-purpose flour
Pinch salt
1/2 c Unsalt butter
1 lg Egg yolk
1/4 ts Almond extract

Filling:

5 pk Cream cheese, softened 8-oz each
1 2/3 c Sugar
2 ts Grated lemon zest
5 lg Eggs plus 2 yolks
1/4 c Heavy cream
3 tb Amaretto liqueur
1 tb All-purpose flour

Strawberries for garnish

Make Crust: Lightly greased 9-inch springform pan.

In food processor, process sugar and almonds until nuts are
finely ground.

Add flour and salt; pulse to blend.

Cut up butter into bits; add to flour mixture.

Pulse until mixture resembles coarse crumbs.

Add egg yolk and almond extract; pulse just until dough holds
together.

Press dough into prepare pan to line bottom and 2 inch up sides.

Refrigerate 1 hour.

Preheat oven to 400.

Bake crust 8 minutes or just until golden. Place on wire rack;
let stand stand until cool.

Make filling:

In large bowl, with electric mixer at medium-high speed, beat
cream cheese until light and fluffy.

Gradually beat in sugar; beat 3 minutes or until mixture is
blended and smooth.

Beat in lemon zest. At medium speed, beat in eggs and yolks,
on at a time, beating just until blended after each addition.
At low speed, beat in heavy cream and liqueur.

Beat in flour just until blended.

Increase oven temperature to 500.

Pour filling into cooled crust in pan.

Bake 12 minutes. Reduce oven temperature to 200.

Bake cheesecake 1 hour longer, cover loosely with foil if
top browns too quickly. Turn off oven; let cheesecake remain
on rack for 30 minutes with oven door propped ajar with wooden
spoon.

Place cake on cooling rack. Let stand until room temperature.

Cover; chill 6 hours or overnight.

To serve, run knife around edges of pan to loosen cake. Remove
pan sides.

Place cake on serving dish. Garnish with strawberries. Before
cutting each slice, dip knife in cold water.

Amaretto Peach Cheesecake

3 tb Margarine
1/3 c Sugar
1 Large Egg
3/4 c Unbleached All-purpose Flour
24 oz Cream Cheese, Softened
3/4 c Sugar
3 tb Unbleached All-purpose Flour
3 Large Eggs
16 oz Canned Peach Halves *
1/4 c Almond Flavored Liqueur

* Peach halves should be drained, and then pureed.

Combine margarine and sugar until light and fluffy.

Blend in egg. Add flour; mix well.

Spread dough onto bottom of 9-inch springform pan.

Bake at 450 degrees F., 10 minutes.

Combine cream cheese, sugar and flour; mixing at medium
speed on electric mixer until well blended.

Add eggs, one at a time, mixing well after each addition.

Add peaches and liqueur; mix well.

Pour over crust.

Bake at 450 degrees F., 10 minutes.

Reduce oven temperature to 250 degrees F.; continue baking 65
minutes.

Loosen cake from rim of pan; cool before removing rim of pan. Chill.
Garnish with additional peach slices and sliced almonds, if desired.

Amaretto Peach Cheesecake

3 tb Margarine
1/3 c Sugar
1 Large Egg
3/4 c Unbleached All-purpose Flour
24 oz Cream Cheese, Softened
3/4 c Sugar
3 tb Unbleached All-purpose Flour
3 Large Eggs
16 oz Canned Peach Halves *
1/4 c Almond Flavored Liqueur

* Peach halves should be drained, and then pureed.

Combine margarine and sugar until light and fluffy.

Blend in egg. Add flour; mix well.

Spread dough onto bottom of 9-inch springform pan.

Bake at 450 degrees F., 10 minutes.

Combine cream cheese, sugar and flour; mixing at medium
speed on electric mixer until well blended.

Add eggs, one at a time, mixing well after each addition.

Add peaches and liqueur; mix well.

Pour over crust.

Bake at 450 degrees F., 10 minutes.

Reduce oven temperature to 250 degrees F.; continue baking 65
minutes.

Loosen cake from rim of pan; cool before removing rim of pan. Chill.
Garnish with additional peach slices and sliced almonds, if desired.

NEW YORK CHEESE CAKE

---Crust-----

1/4 c. butter, melted
2 c. graham crackers, crushed, crumbs
or chocolate cookie crumbs

--FILLING:--

2 (8 oz.) pkgs. cream cheese
1 (16 oz.) sour cream
1 c. sugar
2 tbsp. almond flavoring
3 eggs

CRUST: Mix butter and crumbs; pat into springform pan.

Mix all filling ingredients well, in food processor,
blender or with beaters. Pour into crust.

Bake at 350 degrees for 1 hour; turn off oven and leave
in oven for 1 more hour.

Chill. TOPPING SUGGESTIONS: Fruit pie filling or chocolate
squares, melted or 1/2 cup sour cream with 2 tablespoons sugar.

EARTHQUAKE CAKE

1 c. pecans, chopped
1 c. coconut
1 German chocolate box cake mix
1 stick margarine
1 (8 oz.) pkg. cream cheese
1 box confectioners sugar

Combine the 1 cup of pecans and 1 cup of coconut
and put in the bottom of a 9 x 13 inch baking pan.

Mix the German chocolate cake as directed on the box.

Pour over the nuts and coconut. Over low heat, melt
the margarine and cream cheese.

Slowly stir in the entire box of confectioners sugar.

Spoon cream cheese mixture over cake mix.

Do not spread, just drop over top.

Bake cake at 350 degrees for 45 minutes.

Banana Cream Cheesecake

1 Yellow cake mix, prepared in 13x9 pan.
8 oz Cream cheese, room temperature
1 pk (3-oz) instant vanilla pudding
2 c Milk
3 Or 4 bananas
1 lg Container Cool Whip
1 c Chopped nuts

Beat cream cheese until creamy. Add milk, gradually;
add pudding, beating until well mixed.
Pour over cooled cake. Slice the bananas over cake.
Cover with Cool Whip and top with nuts.

A Masterpiece Cheesecake

Crust:

2 C. graham cracker crumbs
1/4 C. melted butter
1/3 C. powdered sugar
2 Tbsp. flour

Mix well and pat into greased 9" spring form pan
(grease bottom of pan only). Place in refrigerator
while making filling.

Filling:

1 lb. cream cheese
3 eggs
1/2 C. sugar

Beat well and pour into pie crust.
Bake in 350 degree F oven for 20 minutes ONLY.

Remove and cool.

Cake may be decorated with any variety of fruits, canned
or in season.

Banana Cream Cheesecake

1 Yellow cake mix, prepared in 13x9 pan.
8 oz Cream cheese, room temperature
1 pk (3-oz) instant vanilla pudding
2 c Milk
3 Or 4 bananas
1 lg Container Cool Whip
1 c Chopped nuts

Beat cream cheese until creamy. Add milk, gradually;
add pudding, beating until well mixed.
Pour over cooled cake. Slice the bananas over cake.
Cover with Cool Whip and top with nuts.

A Masterpiece Cheesecake

Crust:

2 C. graham cracker crumbs
1/4 C. melted butter
1/3 C. powdered sugar
2 Tbsp. flour

Mix well and pat into greased 9" spring form pan
(grease bottom of pan only). Place in refrigerator
while making filling.

Filling:

1 lb. cream cheese
3 eggs
1/2 C. sugar

Beat well and pour into pie crust.
Bake in 350 degree F oven for 20 minutes ONLY.

Remove and cool.

Cake may be decorated with any variety of fruits, canned
or in season.

Baking Using Eggs To Produce Fantastic Cakes

by Adriana Noton

Cooking is a fantastic hobby and there are many types of
cooking that a person can participate in. Baking is a type
of cooking that many people take up. The majority of the
time during baking a person will need to use eggs. These can
make the cake much softer and help it to rise.

When shopping for ingredients to make a cake it usually
involves looking at different types of
(http://www.getcracking.ca/) eggs. It can be very confusing
because each box seems to say something different. There
might be free range, battery, organic, barn and more. What
exactly do these classifications mean? Although they mean
something different they usually describe the way the
chicken has been kept. Free range means that the chicken has
had free range of the fields whereas battery keep the
chicken in very tight enclosures.

I love baking and have had a lot of enjoyment baking with
eggs. I love spending time with my daughter baking cakes. It
is wonderful to open the oven and be greeted by a perfectly
risen cake that smells delicious. Although eggs are commonly
used in baking there are sponge cakes that use none
whatsoever.

If you love baking then it can be a lot of fun decorating
the cake afterwards. Decorations can be bought from cake
making shops and icing can be used as well. If you do not
fancy baking the cake yourself using
(http://www.getcracking.ca/recipesearch.html) healthy
recipes then there are many professional companies out there
who do the job for you.

Professionals seem to be able to mix the perfect blend to
make a super soft sponge. All kinds of designs can be used
that take the cake into a whole new dimension. There are
cakes that look like snooker tables, bikes, cars, houses and
more. With professionals there is an endless limit on the
design work that can take place for cakes. Often a cake
looks so fantastic that it feels wrong to eat it.

Rubbing in is the method where flour is rubbed into the fat
and is the easiest way of making sponge cake. Boil and bake
is probably one of the most straightforward ways and is
where the butter and milk are boiled together then flour is
added. All in one is where all ingredients are blended
together to form the batter for the cake.

Sponge cake is often used to form a base for various types
of cake and dessert. Sponge cakes can be cooked in a lot of
varying ways, this gives them a whole new flavour every time
they are baked in a new way. Sponge cake can be classified
into 3 main categories: Basic sponge, egg-less sponge and
chocolate sponge.

The varying methods are very important to the way the sponge
turns out. Ingredients used are also essential, whilst some
cakes will use butter and milk, others might not have as
much butter and no milk. It is the same with eggs whilst
some sponge uses eggs still others do not. If a person is
dieting then they might want to adjust the ingredients
slightly. However it should be noted that low fat
ingredients react very differently to full fat ingredients
and tend to be more sensitive.

It is very important when trying to adjust the ingredients
for a lower fat cake that the cooking time is adjusted as
well as getting the correct blend of ingredients and mixing
times. Since lower fat ingredients act much more sensitively
it is essential to get the perfect blend for the cake to be
a success. Baking can be a whole lot of fun and can be as
creative as you want. It is possible to make cakes that look
like, cars, motorbikes, boats, snooker tables, football,
etc. Most of all it is important that you have fun and enjoy
the rewards.

As you can see, (http://www.getcracking.ca/) eggs are a
staple ingredient in the breakfasts of people throughout the
world. Many (http://www.getcracking.ca/recipesearch.html)
healthy recipes stem from this simple ingredient.

CHEESE CAKE

1 lb. Philadelphia cream cheese
2 eggs
1 c. granulated sugar
1 pt. sour cream
4 tbsp. sugar
1 tsp. vanilla
20 graham crackers
4 tbsp. sugar
1/4 lb. butter

Prepare graham cracker crust (20 graham crackers,
4 tablespoons sugar and 1/4 pound melted

butter) and press into springform pan.

Cream 1 pound of cream cheese, 2 eggs and 1 cup

sugar.

Pour mixture into crust and bake 30 minutes at 350 degrees.
Cool 20 minutes.

Make top dressing using 1 pint sour cream, 4 tablespoons
sugar and 1 teaspoon vanilla.
Pour mixture over cooled cake and return to oven for
5 minutes at 500 degrees.

After cake cools, refrigerate several hours before serving.

BLACK MAGIC CAKE

2 c. flour
3/4 c. cocoa
2 tsp. baking soda
1 tsp. baking powder
1 c. sour milk
1 tsp. vanilla
2 c. sugar
2 eggs
1 c. black coffee
1 tsp. salt
1/2 c. vegetable oil

Mix all ingredients together thoroughly.
Batter will be thin.

Bake at 350 degrees for 35 to 40 minutes.

MOUNTAIN CAKE

6 egg yolks
2 c. sugar
1/2 c. bread crumbs
1 c. ground nuts
3/4 c. farina
1/2 tsp. baking powder
6 egg whites
1 qt. whipped cream

Separate eggs and reserve whites in small bowl.

Beat egg yolks, add sugar gradually and beat.

Add bread crumbs, nuts, farina, and baking powder
one at a time, beating after each addition.

Beat egg white stiff and fold into mixture.

Bake at 350 degrees for 40 minutes.

When cool, crumble into several pieces.

Before serving, fold cake into whipped cream.

Pile into mountain form and garnish with cherries.

This can also be put in a child's sand pain and
sprinkled with crushed Oreo cookies.

Garnish with a plastic flower and use sand shovel as serving spoon.

CRESCENT CHOCOLATE CHIP CHEESE CAKE

2 pkgs. crescent rolls
2 (8 oz.) pkgs. cream cheese
1/2 to 3/4 c. sugar
1 egg yolk
1 tsp. vanilla
1 bag milk chocolate chips (reserve
1/2 c. chips)

Line a 9 x 13 inch pan with 1 package of
crescent rolls, press to seal. Mix cream
cheese, sugar, egg yolk, and vanilla until
creamy. Add the chocolate chips less the
reserved chips.
Spread on the filling to 1/4 inch from the
edges. Top with second package of crescent
rolls. Pinch the edges together. Bake at 350
degrees for 25 to 30 minutes, until golden brown.
Remove.

frost immediately while hot.
Melt reserved chips in microwave and drizzle on
iced cheese cake. --FROSTING:--
1 c. powdered sugar
1 tsp. vanilla
1 tbsp. warm milk
Mix together. Frost baked cheese cake.
Refrigeratwhen cool. Makes 24 to 36 squares.

MINIATURE CHERRY CHEESECAKES

3 (8 oz.) pkgs. cream cheese
1 tsp. vanilla
2/3 c. sugar
3 eggs
Vanilla wafers

Mix first flour ingredients together.
Crush vanilla wafers and place in tiny tins
in a muffin pan. Put cheesecake mixture in tins.

Bake at 325 degrees for 15 minutes.

Top with can of cherry pie filling. Chill.

Chocolate Cheesecake

12 oz Semi-sweet chocolate; chopped
1 1/2 Sticks (3/4 cup) unsalted butter
1 c Sour cream at room temperature
1 ts Vanilla
3 lg Eggs
1 c Sugar
3 8-oz packages cream cheese; softened
1 c Chopped pecans

Confectioners' sugar and unsweetened cocoa powder
for dusting the cake if desired

1 Chocolate graham wafer pie crust In a large metal
bowl set over a pan of barely simmering water melt
the chocolate and the butter, stirring until the mixture is
smooth, stir in the sour cream and the vanilla, and let the
mixture cool.

In a bowl beat together the eggs and the sugar until the
mixture is thick and pale and forms a ribbon when the
beaters are lifted and beat in the cream cheese.

Stir in the chocolate mixture and fold in the pecans.

Pour the filling into the prepared crust and bake the
cheesecake in the middle of a preheated 325 degree F oven
for 2 hours, or until it is just set.

(The cake will fall in the middle.)

Let the cheesecake cool in the pan on a rack, chill it,
covered loosely, overnight, and remove the side of the pan.
Sprinkle the confectioners' sugar and the cocoa powder
decoratively over the cheesecake.

MEXICAN FRUIT CAKE

2 c. sugar
2 c. flour
2 tsp. baking soda
2 eggs
1 c. pecans, chopped
1/3 c. oil
1 (15 oz.) can crushed pineapple
--ICING:--
1 (8 oz.) cream cheese
2 c. confectioners sugar
1 stick oleo
1 tsp. vanilla

CAKE: Mix all ingredients in large mixing bowl.
Stir by hand until completely mixed.

Pour into greased and floured 13 x 9 inch baking
pan or dish.
Bake 40 to 45 minutes in metal pan; 30 to 35 minutes
in glass baking dish. ICING: Mix together.

Ice when cake is cool. Janice Pearl Curts

Coconut Chocolate Cheesecake

1 c Grham Cracker Crumbs
3 tb Sugar
3 tb Margarine, Melted
2 oz Unsweetened Baking Chocolate
2 tb Margarine
16 oz Cream Cheese, Softened
1 1/4 c Sugar
1/4 ts Salt
5 ea Large Eggs
1 1/3 c Flaked Coconut (3.5 oz Can)
1 c Sour Cream
2 tb Sugar
2 tb Brandy

Combine crumbs, sugar and margarine; press
onto bottom of 9-inch spring- form pan.

Bake at 350 degrees F., 10 minutes.

Melt chocolate and margarine over low heat;
stirring until smooth.

Combine cream cheese, sugar and salt; mixing at
medium speed on electric mixer until well blended.

Add eggs, one at a time, mixing well after each
addition.

Blend in chocolate mixture and coconut; pour over crust.

Bake at 350 degrees F., 55 to 60 minutes or until set.

Combine sour cream, sugar and brandy; spread over
cheesecake.

Bake at 300 degrees F., 5 minutes.

Loosen cake from rim of pan; cool before removing rim of pan.

Chill.

Ben 10 Cake Design

by Theressa Happe

I receive many inquiries about how to create a Ben 10 cake.
There are a few different ways you can add a Ben 10 picture
to your cake and really have the results come out looking
realistic and professional.



If you're confident in your artistic skills, obviously you
can draw your image directly on top of the cake by piping
either buttercream icing, royal icing or piping gel. For
those of you who would like a more foolproof method to
recreate the image, there are a few different things you can
do.



If you don't already have a picture, you can find one by
searching Google images. Save the picture you like to your
computer. Using the photo editing tool of your choice, turn
your picture into a mirror image. (You're doing this because
the picture will be flipped over when it goes on the cake).
When you print out your picture, you'll want it to fit on
your cake, leaving room for any writing or border. Size the
picture accordingly.



Begin by taping the picture down to your work surface. Use
either the back of a cookie pan, a piece of sturdy
cardboard, a cutting board, or other sturdy flat surface.
Now tape plastic cling wrap over the picture. Make sure the
plastic wrap lays smoothly. Secure it with tape in several
spots along the edge so it won't move while you're working.



Using Royal Icing: You can use either white or black royal
icing to outline the picture. You will need the number 2 tip
and thick royal icing.

When the outline is done, let it harden up for half an hour.

Now you will need to thin the remainder of the royal icing.

Add water, one teaspoon at a time until the icing is the
consistency of cream.

While you are working, keep the icing covered with a damp towel,
as it dries out quickly.

Color the thinned royal icing according to the colors in the
picture. Use food coloring paste for best results.

Each color should have its own cup/bowl and cake decorating bag.

You will be flooding each area of the picture with a number 4
cake decorating tip. When you fill each area of the picture,
begin by piping around the inside of each section. Then fill
in the area with a zig zag motion. Pop any air bubbles with
a toothpick.

When the design is done, you can put it under a heat lamp,
if you have one.

If not, let it dry at least 24 hours, depending upon
humidity. When hardened, carefully peel off the cling
wrap and invert the royal icing picture on to the cake where
you want it.


Ben 10 in Buttercream Transfer: Set up is the same as with
royal icing, only you will outline the picture with
buttercream icing using the number 2 tip.

Fill in each area of the picture, beginning with the smallest
details first.

When the entire picture is filled in, spread a thick coat of
buttercream icing over the whole thing.

This should be the same color as the icing on your cake.

Also, pipe that same color around the outline of the whole
picture.

This will make the design look better when you put it on the cake.

Place the buttercream transfer into the freezer until hard.
When hardened, turn the buttercream transfer over, place it
where you want it on the cake and peel back the plastic
wrap.

Viola! Either way, you will end up with a proportionally
accurate replica of your original Ben 10 picture.

Theresa Happe is a baker, cake decorator, and author of
Cake-Decorating-Corner.com, where you will find Ben 10 cakes
and other (http://www.cake-decorating-corner.com) cake
decorating tips.

Cheddar Chili Cheesecake

1 1/2 tb Butter (for pan)
1/4 c Fine breadcrumbs, toasted
1/4 c Finely grated cheddar cheese
6 oz Thinly sliced ham
1 1/2 lb Cream cheese, room temp.
3/4 lb Sharp cheddar, grated
1 c Cottage cheese
3/4 c Chopped green onion
4 Eggs
3 tb Jalapeno pepper*
2 tb Milk
1 Garlic clove, halved .

*seeded and finely chopped.

Preheat oven to 325. Butter 9" springform pan.

Mix breadcrumbs and 1/4 cup cheddar.

Sprinkle mixture into pan, turning to coat.

Refrigerate.

Dice about half of ham; reserve remaining slices.

Mix diced ham with remaining ingredients in blender
or processor until smooth.

Pour slightly more than half of filling into prepared pan.

Top with reserved ham slices in even layer.

Cover with remaining filling. Set pan on
baking sheet.

Bake 1 1/4 hours.

Turn oven off and cool cheesecake about 1 hour
with door ajar.

Transfer cheesecake to rack.

Remove sides of pan.

Cool to room temperature before serving.

HUMMINGBIRD CAKE

3 c. flour
2 c. sugar
1 tsp. baking soda
1 tsp. salt
2 c. bananas, chopped
1 c. nuts, chopped
1 tsp. cinnamon
1 1/2 c. Crisco oil
3 eggs
1 (8 oz.) can crushed pineapple
(include juice)

Preheat oven to 350 degrees.

Grease and flour 10 inch tube pan or bundt pan.

In bowl, sift flour, sugar, soda, salt and cinnamon.

Add remaining ingredients and stir until mixed.

Hand mix only.

Bake one hour and 10 minutes.

Comes out very moist. Makes a big cake. Very good.

Chocolate Cheesecake

1 pk (8 1/2 oz) chocolate wafers; crushed
(Oreos work well, filling and all)
6 tb Unsalted butter; melted
2 pk (8 oz) cream cheese; softened (low fat
works well)
2/3 c Sugar
3 Eggs
12 oz Or 2 cups semi-sweet chocolate, melted
1 c Whipping cream
2 tb Unsalted butter; melted
1 ts Vanilla
1/2 c Kahlua

Heat oven to 325F.

In medium bowl, combine wafers and butter, reserving 1
tablespoon of the crumbs for garnish.

Press remaining crumbs in bottom and 2 inches up sides
of an ungreased 10- inch springform pan. Refrigerate. In a
large bowl, combine cream cheese and sugar; beat until
smooth. Add eggs 1 at a time, beating well after each addition.

Add melted chocolate; beat well.

Add remaining ingredients, and beat until smooth. Pour into
crust-lined pan.

Bake at 325F for 55 to 65 minutes or until edges are set.

Center of cheesecake will be soft.

(To minimize cracking, place a shallow pan with about 3/4
inch of hot water on the lower oven rack while baking.)

Allow cheesecake to cool in the pan for 5 minutes, then
carefully remove the sides of the pan. Allow the cheesecake
to cool completely.

Garnish with the reserved crumbs (provided you can keep your
spouse from eating them), and refrigerate (at least 2-3 hours,
preferably overnight).

Keeps well in refrigerator for 3 days, probably longer.

WACKY CAKE WITH WHIPPED CREAM ICING

3 c. flour, sifted
2 c. sugar
6 tbsp. cocoa
2 tsp. soda
1 tsp. salt
2/3 c. oil
2 tbsp. vinegar
2 tsp. vanilla
2 c. cold water
Mix well and bake at 350 degrees for 45 minutes.
--ICING:--
1 c. milk
2 tbsp. flour
Cook and let cool. 1/2 c. granulated sugar
1/2 c. Crisco
1/4 lb. butter
1 tsp. vanilla
Beat on high speed. Add flour and milk and beat
until creamy.

Tuscan Cheesecake

3 lb Ricotta cheese
8 Eggs
2 c Sugar
1 c Milk
2 Oranges, grated zest only
2 Lemons, grated zest only
2 2/3 oz Grand mariner
1 tb Clarified butter
1/4 c Plain bread crumbs
Preheat oven to 350 F.
Beat ricotta cheese with blender until smooth.

Add eggs, sugar, and milk. Blend until well-
mixed and smooth.

Add orange and lemon zest and Grand Mariner.

Mix well.

Grease one cheesecake pan with butter and coat
lightly with bread crumbs.

Fill pan 3/4 of the way with cheesecake mixture.

Set pan in a larger pan filled half full with
water and bake 1-1/4 hours.

Turn oven off, leaving the cake within. Let stand for
one hour. Remove, let cool, and refrigerate.

PEANUT BUTTER CAKE

1/3 c. shortening
1 c. brown sugar
1/2 c. peanut butter
2 eggs
1/2 c. brown sugar
1 c. milk
1 tsp. vanilla
2 c. flour
1/2 tsp. salt
2 1/2 tsp. baking powder

Prepare pans. Cream shortening. Add slowly
and beat in 1 cup brown sugar and peanut butter.

In another bowl, beat together 2 eggs and 1/2 cup
brown sugar. Add this to the first mixture and beat
well. Sift together flour, salt and powder. Add dry
ingredients alternately to first mixture with 1 cup
milk with vanilla. Pour mixture into pans and bake
at once until firm in center.

Bake at 350 degrees for 30 minutes.

Chocolate Cherry Cheesecake

8 1/2 oz Chocolate Wafers, Fine Crush
1/2 c Butter, Melted
12 oz Semi-sweet Chocolate Chips
1 1/2 c Heavy cream
16 oz Cream Cheese, Softened
1/4 c Sugar
4 ea Large Eggs
3/4 c Cherry Flavored Liqueur
1 ts Vanilla Extract
1 lb Cherry Pie Filling
1/2 c Heavy Cream Whipped (Opt.)

In large bowl, combine chocolate wafer crumbs and
butter.

Pat fimly into 9-inch springform pan, covering
bottom and 2 1/2 inches up sides.

Chill.

Preheat oven to 325 degrees F. Combine over hot
(not boiling) water, chocolate chips and heavy
cream. Stir until morsels are melted and mixture
is smooth. Set aside.

In large bowl, combine cream cheese and sugar,
beating untl creamy.

Add eggs, one at a time, beating well after each
addition.

Add chocolate mixture, cherry liqueur, and vanilla,
mix until blended.

Pour into prepared crust.

Bake at 325 degrees F. for 60 minutes.

Turn oven off.

Let stand in oven with door ajar 1 hour.

Remove, cool completely.

Chill 24 hours.

Spread cherry pie filling over top of cheesecake
leaving 1-inch from the edge. Decorate edge with
whipped cream, if desired.

WACKY CAKE WITH WHIPPED CREAM ICING

3 c. flour, sifted
2 c. sugar
6 tbsp. cocoa
2 tsp. soda
1 tsp. salt
2/3 c. oil
2 tbsp. vinegar
2 tsp. vanilla
2 c. cold water
Mix well and bake at 350 degrees for 45 minutes.
--ICING:--
1 c. milk
2 tbsp. flour
Cook and let cool. 1/2 c. granulated sugar
1/2 c. Crisco
1/4 lb. butter
1 tsp. vanilla
Beat on high speed. Add flour and milk and beat
until creamy.

TWINKIE CAKE

1 (9 x 13) inch chocolate cake
5 tbsp. flour
1 c. milk
1 c. sugar
1/2 tsp. salt
1/2 c. vegetable shortening
1 tsp. vanilla

Bake cake and cool. Mix flour and milk. Cook over
low heat until thick, remove from heat and cool.
Place shortening, butter, salt and vanilla in mixing
bowl and mix. Add cooled flour and milk mixture and
beat at high speed until filling is like whipped cream.
Cut cooled cake in half lengthwise and put on filling.
Place top back on and frost with favorite icing.

Chocolate Cherry Cheesecake

8 1/2 oz Chocolate Wafers, Fine Crush
1/2 c Butter, Melted
12 oz Semi-sweet Chocolate Chips
1 1/2 c Heavy cream
16 oz Cream Cheese, Softened
1/4 c Sugar
4 ea Large Eggs
3/4 c Cherry Flavored Liqueur
1 ts Vanilla Extract
1 lb Cherry Pie Filling
1/2 c Heavy Cream Whipped (Opt.)

In large bowl, combine chocolate wafer crumbs
and butter. Pat fimly into 9-inch springform pan,
covering bottom and 2 1/2 inches up sides. Chill.
Preheat oven to 325 degrees F. Combine over hot
(not boiling) water, chocolate chips and heavy
cream. Stir until morsels are melted and mixture
is smooth. Set aside. In large bowl, combine cream
cheese and sugar, beating untl creamy. Add eggs, one
at a time, beating well after each addition. Add
chocolate mixture, cherry liqueur, and vanilla,
mix until blended. Pour into prepared crust.
Bake at 325 degrees F. for 60 minutes.

Turn oven off.

Let stand in oven with door ajar 1 hour.

Remove, cool completely.

Chill 24 hours. Spread cherry pie filling over top
of cheesecake leaving 1-inch from the edge. Decorate
edge with whipped cream, if desired.

Tempting Trifle Cheesecake

1 1/2 c Soft Coconut Macaroons*
3/4 c Sugar
1/2 c Whipping cream
2 tb Sweet Sherry
10 oz Red Raspberry Preserves
1 x Toasted Slivered Almonds
24 oz Cream Cheese, Softened
4 ea Large Eggs
1/2 c Sour Cream
1 ts Vanilla
1/2 c Whipping Cream, Whipped

* Soft coconut macroon cookies crumbs.

Press crumbs onto bottom of greased 9-inch
springform pan. Bake at 325 degrees
F., 15 minutes. Combine cream cheese and sugar,
mixing at medium speed on electric mixture until
well blended. Add eggs, one at a time, mixing
well after each addition. Blend in sour cream,
whipping cream, sherry and vanilla; pour over
crust.

Bake at 325 degrees F., 1 hour and 10 minutes.

Loosen cake from rim of pan; cool befroe removing
rim of pan. Chill.

Heat preserves in saucepan over low heat until
melted. Strain to remove seeds.

Spoon over cheesecake, spreading to edges. Dollop
with whipped cream; top with almonds.

GRANDMA'S POUND CAKE

4 eggs

2 c. sugar

1 c. margarine

3 c. flour

1/2 tsp. soda

1 1/2 tsp. baking powder

1 tsp. vanilla

1 tsp. lemon extract

1 c. sour milk or buttermilk

Mix all together and bake at 325 degrees

for 60 minutes or until done.

Cocoa-Nut Meringue Cheesecake

7 oz (1 pk) Flaked Coconut *

1/4 c Chopped pecans

3 tb Margarine, Melted

16 oz Cream Cheese, Softened

1/3 c Sugar

3 tb Cocoa

2 tb Water

1 ts Vanilla

3 ea Large Eggs, Separated

Dash salt

7 oz (1 jr) Marshmallow Creme

1/2 c Chopped Pecans

* Coconut should be flaked and toasted.

Combine coconut, pecans, and margarine,

press onto bottom of 9-inch springform

pan.

Combine cream cheese, sugar, cocoa, water

and vanilla, mixing at medium speed on

electric mixer until well blended. Blend

in egg yolks, pour over crust.

Bake at 350 degrees F., 30 minutes.

Loosen cake from rim of pan, cool before

removing rim of pan.

Beat egg whites and salt until foamy,

gradually add marshmallow creme, beating

until stiff peaks form. Sprinkle pecans over

cheesecake to within 1/2-inch of outer edge.

Carefully spread marshmallow creme mixture over

top of cheescake to seal.

Bake at 350 degrees F., 15 minutes. Cool.

MINI CHEESECAKES

12 vanilla wafers

2 (8 oz.) pkgs. cream cheese, softened

1/2 c. sugar

1 tsp. vanilla

2 eggs

Line muffin tin with foil cupcake liners.

Place 1 vanilla wafer in each liner. Mix

cream cheese, vanilla and sugar on medium

speed until well blended. Add eggs and mix

well. Pour over wafers, filling each one

almost full.

Bake 25 minutes at 325 degrees.

Remove from muffin pan when cool. Chill. Top

with fruit, preserves, nuts or chocolate.

These are quick and easy and can be cooled

quickly in freezer.

Chocolate Orange Supreme Cheesecake

1 c Chocolate Wafer Crumbs

1/4 ts Cinnamon

3 tb Margarine, Melted

32 oz Cream Cheese, Softened

3/4 c Sugar

4 ea Large Eggs

1/2 c Sour Cream

1 ts Vanilla

1/2 c Semi-sweet Choc. ChipsMelted

2 tb Orange Flavord Liqueur

1/2 ts Grated Orange Peel

Combine crumbs, cinnamon and margarine;

press onto bottom of 9-inch springform

pan. Bake at 325 degrees F., 10 minutes.

Combine cream cheese and sugar,

mixing at medium speed on electric mixer

until well blended. Add eggs, one at a

time, mixing well after each addition.

Blend in sour cream and vanilla. Blend

chocolate into 3 cups batter; blend liqueur

and pell into remaining batter. Pour

chocolate batter over crust. Bate at 350

degrees F., 30 minutes. Reduce oven

temperature to 325 degrees F. Spoon remianing

batter over chocolate batter continue baking 30

minutes more. Loosen cake from rim of pan; cool

before removing rim of pan. Chill.

Chocolate Turtle Cheesecake

2 c Vanilla Wafer Crumbs
6 tb Margarine, Melted
14 oz Carmels ( 1 bag)
5 oz (1 cn) Evaporated Milk
1 c Chopped Pecans, Toasted
16 oz Cream Cheese, Softened
1/2 c Sugar
1 ts Vanilla
2 ea Large Eggs
1/2 c Semi-sweet Chocolate Chips

** Chocolate chips should be melted.
Combine crumbs and margarine, press onto
bottom and sides of 9-inch spring- form
pan. Bake at 350 degrees F., 10 minutes.
In 1 1/2-quart heavy saucepan, melt
carmels with milk over low heat, stirring
frequently, until smooth. Pour over crust.
Top with pecans. Combine cream cheese, sugar
and vanila, mixing at medium speed on electric
mixer until well blended. Add eggs, one at a
time, mixing well after each addition. Blend
in chocolate, pour over pecans. Bake at 350
degrees F., 40 minutes.

Loosen cake from rim of pan; cool before
removing rim of pan. Chill. Garnish with
whipped cream, additional chopped nuts and
maraschino cherries, if desired.

Cherry Cheesecake

1 c Graham Cracker Crumbs
3 tb Sugar
3 tb Margarine, Melted
24 oz Cream Cheese, Softened
3/4 c Sugar
3 ea Large Eggs
1 ts Vanilla
21 oz Cherry Pie Filling (1 cn)

Combine crumbs and margarine; press onto
bottom of 9-inch springform pan. Bake
at 325 degrees F., 10 minutes. Combine cream
cheese and sugar, mixing at medium speed on
electric mixer until well blended. Add eggs,
one at a time mixing well after each addition.
Blend in vanilla; pour over crust. Bake at 450
degrees F., 10 minutes.

Reduce oven temperatur to 250 degrees F.,
continue baking 25 to 30 minutes or until set.
Loosen cake from rim of pan; cool before
removing rim of pan. Chill. Top
with pie filling just before serving.

Chocolate Mint Meringue Cheesecake

1 c Chocolate Wafer Crumbs
3 tb Margarine, Melted
2 tb Sugar
24 oz Cream Cheese, Softened
2/3 c Sugar
3 ea Large Eggs
1 c Mint Chocolate Chips, Melted
1 ts Vanilla
3 ea Large Egg Whites
7 oz Marshmallow Creme (1 Jr)

Combine crumbs, margarine and sugar; press
onto bottom of 9-inch spring- form pan.

Bake at 350 degrees F., 10 minutes. Combine
cream cheese and sugar, mixing at medium
speed on electric mixer until well blended.
Add eggs, one at a time, mixing well after
each addition. Blend in mint chocolate and
vanilla; pour over crust.

Bake at 350 degrees F., 50 minutes. Loosen
cake from rim of pan; cool before removing
rim of pan. Chill. Beat egg whites until soft
peakes form. Gradually add marshmallow creme,
beating until stiff peakes form. Carefully
spread over top of cheesecake to seal.

Bake at 450 degrees F.; 3 to 4 minutes or until
lightly browned.

Cappuccino Cheesecake

1 1/2 c Finely Chopped Nuts
2 tb Sugar
3 tb Margarine, Melted
32 oz Cream Cheese, Softened
1 c Sugar
3 tb Unbleached All-purpose Flour
4 ea Large Eggs
1 c Sour Cream
1 tb Instant Coffee Granules
1/4 ts Cinnamon
1/4 c Boiling water
Combine nuts, sugar, and margarine; press onto bottom of 9-inch spring- form cake
pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese, sugar, and flour,
mixing at medium speed on electric mixer until well blended. Add eggs, one at a
time, mixing well after each addition. Blend in sour cream. Dissolve coffee granules
and cinnamon in water. Cool; gradually add to cream cheese mixture, mixing until
well blended. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven
temperature to 250 degrees F.; continue baking 1 hour. Loosen cake from rim of
pan; cool before removing rim of pan. Chill. Garnish with whipped cream and whole
coffee beans if desired.

Chocolate Chip Cheesecake Supreme

1 c Chocolate Wafer Crumbs
3 tb Margarine, Melted
24 oz Cream Cheese, Softened
3/4 c Sugar
1/4 c Unbleached All-Purpose Flour
3 ea Large Eggs
1/2 c Sour Cream
1 ts Vanilla
1 c Mini Semi-sweet Chips
Combine crumbs and magarine; press onto bottom
of 9-inch springform pan. Bake at 350 degrees
F., 10 minutes. Combine cream cheese, sugar and
flour, mixing at medium speed on electric mixer
until well blended. Add eggs, one at a time, mixing
well after each addition. Blend in sour cream and
vanilla. Stir in chocolate chips and pour into
crust. Bake at 350 degrees F., 55 minutes. Loosen
cake from rim of pan; cool before removing rim of
pan. Chill. Garnish with whipped cream and fresh mint
leaves, if desired.

Arizona Sunset Cheesecake

Shortbread Crust
1 1/2 c Flour
1/2 c Finely ground pecans
1/3 c Sugar
1 lg Egg, separated
1/2 c Butter, softened
Cranberry Glaze Filling
1 cn Whole berry cranberry- sauce OR 2 cups cranberry orange relish
2 tb Sugar
1 tb Cornstarch
1 tb Grated lemon zest
1 tb Lemon juice
White Chocolate Filling
1 1/2 c Fresh orange juice
1-3 Inch x 1 inch piece- of orange peel (orange part only)
4 8 oz pkgs cream cheese
2/3 c Sugar
1 tb Grated orange zest
2 tb Cranberry Liqueur (such- as Crantasia Schnapps)
8 oz White chocolate, melted
4 Eggs
Candied Orange Topping
4 c Water
2 c Sugar
3 Seedless oranges (unpeeled)- cut into paper-thin slices
Garnish
Whipped Cream

Shortbread Crust: Preheat the oven to 400 degrees F. Working on a large flat
surface, such as a pastry board, place flour, pecans, and sugar in the center of the
surface and mix together. Form a small depression or well in the center of the
mound. Add the egg yolk and the softened butter to the well, then blend these with
the dry mixture. Mix the ingredients thoroughly using your hands -- there is no
substitute for warm hands. Shape the dough into a ball and wrap in plastic wrap.
Chill for at least 10 minutes. Roll out the dough to a thickness of about 1/4-inch. You
should have a circle of about 11 inches in diameter. For best results, roll out your
dough between 2 sheets of waxed paper, then peel away the paper and cut the crust
in a 9 inch circle. Place the circle inside a 9 inch springform pan. Prick the crust
several times with a fork to keep the crust from puffing up during the baking. Place
the springform pan in the oven and bake for 15 to 20 minutes, or until light brown.
Allow to cool. Using the leftover dough, line the sides of the springform pan. Press
the dough against the sides of the pan, smoothing it so as to have a continuous layer
of crust all the way around the sides of the pan. Make sure that the side crust meets
the bottom crust all the way around. Brush the reserved egg white onto the shell,
covering the bottom and sides. This will seal the dough and keep it from becoming
soggy. Set aside until ready to use.
Cranberry Glaze Filling: Mix the sugar and cornstarch together in a small
saucepan. Stir in the cranberry sauce. Cook over medium heat, stirring constantly,
until thick. Stir in the lemon zest and lemon juice. Set aside to cool slightly.
White Chocolate Filling: Reset the oven to 350 degrees F. Boil the orange juice
and piece of orange peel in a heavy medium saucepan until the juice is reduced to 3
Tbsp - about 12 minutes. Remove and discard the strip of orange peel and set aside
the reduced orange juice. Using an electric mixer, beat the cream cheese, sugar,
grated orange zest, Crantasia, and reduced orange juice until smooth. Beat in the
melted white chocolate and then the eggs, one at a time, beating just until
combined. Pour the cranberry glaze filling into the prepared crust, spreading evenly.
Pour the white chocolate filling over the cranberry layer and bake about 50 minutes
(the top will be dry and the sides puffed slightly - the center will not be set). Move
cheesecake to a wire rack and cool completely to room temperature. Chill in the
refrigerator overnight.
Candied Oranges Topping: Cover a wire rack with waxed paper. Set aside.
Combine the water and sugar in a heavy shallow wide skillet. Stir over medium heat
until the sugar dissolves. Simmer 5 minutes longer. Add the orange slices 1 at a time
and adjust the heat so that the syrup bubbles only around the edges of the pan.
Cook the oranges for one hour. Turn over the top layer of oranges and cook until the
oranges are translucent and the orange peels tender, about another one hour longer.
Lift and drain each orange slice out of the syrup, and arrange the slices in a single
layer on the prepared rack. Let dry 1 hour. Boil the orange-sugar syrup until thick,
about 6 minutes. Loosen and remove the sides of the springform pan. Set the
cheesecake on a serving dish. Overlap the candied orange slices around the top of
the cheesecake. Reheat the orange syrup, if necessary, and brush over the orange
slices. Drizzle any remainder over each serving. Garnish: whipped cream.
NOTE: You may substitute grapefruits for the oranges in the Candied Oranges
Topping if you prefer.

Chocolate Raspberry Cheesecake

1 1/2 c Creme-filled Cookie Crumbs *
2 tb Margarine, Melted
32 oz Cream Cheese, Softened
1 1/4 c Sugar
3 ea Large Eggs
1 c Sour Cream
1 ts Vanilla
6 oz Semi-sweet Chocolate Chips**
1/3 c Strained Raspberry Preserves
6 oz Semi-sweet Chocolate Chips
1/4 c Whipping Cream

* Cookie crumbs should come from 18 Cream
Filled Cookies that have been finely
crushed. ** This 6 ozs of Chocolate chips
should be melted and cooled slightly .
Combine crumbs and margarine; press onto
bottom of 9-inch springform pan. Combine 24
ozs of cream cheese and sugar, mixing at
medium speed on electric mixer until well
blended. Add eggs, one at a time, beating
well after each addition. Blend in sour
cream and vanilla; pour over crust. Combine
remaining 8 ozs cream cheese and melted
chocolate, mixing at medium speed on eletric
mixer until well blended. Add Red Raspberry
preserves; mix well. Drop rounded measuring
tablespoonsfuls of chocolate cream cheese
batter over plain cream cheese batter, do
not swirl. Bake at 325 degrees F., 1 hour
and 25 minutes. Loosen cake from rim of pan;
cool before removing rim of pan. Melt chocolate
pieces and whipping cream over low heat stirring
until smooth. Spread over cheescake. Chill.
Garnish with additonal whipping cream, whipped,
raspberries and fresh mint leaves, if desired.

Cookies and Cream Cheesecake

2 c Cream-filled Cookies *
6 tb Margarine, Softened
1 ea Env. Unflavored Gelatin
1/4 c Cold Water
8 oz Cream Cheese Softened
1/2 c Sugar
3/4 c Milk
1 c Whipping Cream, Whipped
1 1/4 c Creme-filled Cookies

*** The cookies (24) should be chocolate
cream filled cookies and be to as fine as
can be done. ** These cookies should be
chocolate cream filled cookies and should be
coarsely chopped. Combine cookie crumbs and
margarine; press onto bottom of 9-inch
springform pan. Soften gelatin in water; stir
over low heat until dissolved. Combine cream
cheese and sugar, mixing at medium speed on
an electric mixer until well blended Gradually
add gelatin mixture and milk, mixing until well
blended. Chill until mixture is thickened but
not set. Fold in whipped cream. Reserve 1 1/2 C
cream cheese mixture; pour remaning cream cheese
mixture over crust. Top with cookies and reserved
cream cheese mixture. Chill until firm.

Chocolate Velvet Cheesecake

Chocolate Velvet Cheesecake

1 c Vanilla Wafer Crumbs
1/2 c Chopped Pecans
3 tb Granulated Sugar
1/4 c Margarine, Melted
16 oz Cream Cheese, Softened
1/2 c Brown Sugar, Packed
2 ea Large Eggs
6 oz Semi-sweet Chips, Melted
3 tb Almond Flavored Liqueur
2 c Sour Cream
2 tb Granulated Sugar

**Combine crumbs, pecans, granulated
sugar and margarine; press onto bottom
of 9-inch springform pan. Bake at 325
degrees F., 10 minutes. Combine cream
sheese and brown sugar, mixing at medium
speed on electric mixer until well blended.
Add eggs, one at a time, mixing well after
each addition. Blend in chocolate and liqueur;
pour over crust. Bake at 325 degrees F., 35
minutes. Increase oven temperature to 425
degrees F. Combine sour cream and granulated
sugar; carefully spread over cheesecake. Bake
at 425 degrees F. 10 minutes. Loosen cake from
rim of pan; cool before removing rim of pan.
Chill. VARIATION: Substitute 2 Tablespoons milk
and 1/4 teaspoon almond extract for almond
flavored liqueur.