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.