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.

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 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.

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.