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.