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.
Wednesday, March 24, 2010
Friday, March 19, 2010
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.
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.
Monday, March 15, 2010
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.
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.
Tuesday, March 9, 2010
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.
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.
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.
Saturday, March 6, 2010
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.
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.
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.
Friday, March 5, 2010
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.
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.
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.
Monday, March 1, 2010
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.
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.
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