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.
Sunday, August 15, 2010
Thursday, August 12, 2010
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.
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.
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.
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