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.