Arizona Sunset Cheesecake PART #1

Shortbread Crust
1 1/2 c Flour
1/2 c Finely ground pecans
1/3 c Sugar
1 lg Egg, separated
1/2 c Butter, softened

Cranberry Glaze Filling

1 cn Whole berry cranberry- sauce OR 2 cups cranberry
orange relish
2 tb Sugar
1 tb Cornstarch
1 tb Grated lemon zest
1 tb Lemon juice

White Chocolate Filling

1 1/2 c Fresh orange juice
1-3 Inch x 1 inch piece- of orange peel (orange part only)
4 8 oz pkgs cream cheese
2/3 c Sugar
1 tb Grated orange zest
2 tb Cranberry Liqueur (such- as Crantasia Schnapps)
8 oz White chocolate, melted
4 Eggs
Candied Orange Topping
4 c Water
2 c Sugar
3 Seedless oranges (unpeeled)- cut into paper-thin slices
Garnish Whipped Cream

Shortbread Crust:

Preheat the oven to 400 degrees F. Working on a large flat
surface, such as a pastry board,
place flour, pecans, and sugar in the center of the
surface and mix together.
Form a small depression or well in the center of the mound.
Add the egg yolk and the softened butter to the well, then blend
these with the dry mixture.
Mix the ingredients thoroughly using your hands -- there is no
substitute for warm hands.
Shape the dough into a ball and wrap in plastic wrap.

Chill for at least 10 minutes.
Roll out the dough to a thickness of about 1/4-inch.
You should have a circle of about 11 inches in diameter.

For best results, roll out your dough between 2 sheets of waxed
paper,
then peel away the paper and cut the crust in a 9 inch circle.
Place the circle inside a 9 inch springform pan.
Prick the crust several times with a fork to keep the crust from
puffing up during the baking.

Place the springform pan in the oven and bake for 15 to 20 minutes,
or until light brown.

Allow to cool. Using the leftover dough, line the sides of the
springform pan.

Press the dough against the sides of the pan, smoothing it so as
to have a continuous layer of crust all the way around the sides
of the pan.

Make sure that the side crust meets the bottom crust all the way
around.

Brush the reserved egg white onto the shell,
covering the bottom and sides.

This will seal the dough and keep it from becoming soggy.

Set aside until ready to use.

Chocolate Raspberry Cheesecake

1 1/2 c Creme-filled Cookie Crumbs *
2 tb Margarine, Melted
32 oz Cream Cheese, Softened
1 1/4 c Sugar
3 ea Large Eggs
1 c Sour Cream
1 ts Vanilla
6 oz Semi-sweet Chocolate Chips**
1/3 c Strained Raspberry Preserves
6 oz Semi-sweet Chocolate Chips
1/4 c Whipping Cream

* Cookie crumbs should come from 18 Cream Filled Cookies that have been finely
crushed.

** This 6 ozs of Chocolate chips should be melted and cooled slightly .
Combine crumbs and margarine; press onto bottom of 9-inch springform pan.

Combine 24 ozs of cream cheese and sugar, mixing at medium speed on electric
mixer until well blended.

Add eggs, one at a time, beating well after each addition.

Blend in sour cream and vanilla; pour over crust.

Combine remaining 8 ozs cream cheese and melted chocolate, mixing at
medium speed on eletric mixer until well blended.

Add Red Raspberry preserves; mix well.

Drop rounded measuring tablespoonsfuls of chocolate cream cheese batter
over plain cream cheese batter, do not swirl.

Bake at 325 degrees F., 1 hour and 25 minutes. Loosen cake from rim of
pan; cool before removing rim of pan. Melt chocolate pieces and whipping cream
over low heat stirring until smooth.
Spread over cheescake. Chill.

Garnish with additonal whipping cream, whipped, raspberries and fresh mint
leaves, if desired.

Chocolate Velvet Cheesecake

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.

APPLE CAKE

1/4 c. butter or margarine
1 egg
1/4 tsp. soda
3/4 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1 c. sugar
1 c. flour
2 c. apples, chopped
1/2 c. nuts, chopped

Mix all together.

Put into 8 x 10 or 9 inch square pan.

Bake at 350 degrees until done, about 45 minutes.

FRESH APPLE CAKE

1 c. oil
1 1/2 c. sugar
2 eggs
2 1/2 c. flour
1 tsp. salt
1 tsp. baking soda
1 1/2 tsp. cinnamon
1 tsp. baking powder
4 c. apple, finely chopped
1/2 c. coconut
1/2 tsp. vanilla
Beat together oil, sugar, eggs and vanilla. Add apples, and set aside.

Sift together flour, salt, baking soda, powder and cinnamon.

Add dry ingredients to apple mixture.

Mix well.

Add coconut.

Spread into a greased and floured 9 x 13 inch pan (or two 8 x 8 inch pans).

Bake at 350 degrees for 35 to 40 minutes.

Cool in pan. For individual cakes.

Divide mixture by filling 18 to 24 cupcake/muffin tins 3/4 full.

Use paper liners.

Bake at 350 degrees for 30 minutes.

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.

Chocolate Velvet Cheesecake

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.