A Look at the Tasty, Crunchy and Cold Appetizers Recipes
Taste of every food depends on the quality & preparation method of that food. So some foods are excellent & tasty when they either hot or cold. There are two kinds of appetizer recipes like hot & cold appetizer recipe. For these cold appetizers preservation techniques and freezing at proper temperature is very important.
In hotels, restaurants, pubs, bar & in our home, there are recipes of cold appetizers, which makes our meal mouth-watering and tasty. In addition, there are some crunchy snack can keep the fingers of family out from the main dish. Therefore, we can wait for a long time for our lunch and meal if there is a tasty, crunchy and cold appetizers recipes.
In cookery sites, there are various hot & cold recipes of appetizers are available for downloading. These cold appetizers recipes are distinguished according their status like five star cold recipe, four star appetizer recipe & three star cold appetizer recipes. Also from online cookery sites, we can search for latest cold appetizer recipes.
There are some cold appetizer recipes, which are listed below according to their status. First cold appetizer recipe is Blue Cheese and Sun Dried Tomato Dressing. On this recipe, there is dressing of cheese, which is rich blue & dried tomato, which is dried one. We can eat this recipe by taking mixture of spinach salad & croutons, which are made up of garlic.
In addition, the combination of this cold appetizer with romaine lettuce, celery is very tasteful. Veggie pizza is a cold appetizer recipe. This tasty, crunchy vegetarian pizza is made up of cream cheese & there is a rolling of fresh veggies on a crescent crust.
Zesty Party Snack Mix is also one type of five star cold appetizer recipes. This recipe is prepared in the microwave. This is snack mix recipe, which is prepared in a jiffy, cereal, & potato sticks. There is the adding of peanuts, which gives crunchy taste to this recipe.
The next five star cold appetizers is Pita Salad. There is the filling of crunchy vegetables in such Pita sandwich. Therefore, we can use this cold appetizer as a light lunch. This is also called as cold pita sandwich.
Babaqunoush is also a five star vegetarian cold appetizer. We can serve this recipe in pita bread. Shelfish Dip is also one kind of versatile & simple appetizer. We can prepare this appetizer by taking use of flaked crab & we can serve this recipe with chips & crackers.
Traditional Salsa with Baked Chips is also one type of cold appetizer recipe. This cold recipe is made up of vegetables like tomato, onion, peppers & we use cilantro lime juice. We can serve this recipe with tortilla chips and we can make it at home.
Blue Cheese-Pistachio Grapes is a five star cold appetizer recipe is a combination of cheese & fruits. This is a form of wrapper, which is made by the mixture of seedless red or green grapes with cream cheese. You can also use a little wine in that mixture.
Mini Quiches with baby shrimp and cheese
1 sheet frozen puff pastry, thawed but unfolded
8 ounces frozen baby shrimp, thawed and patted dry (if using canned, rinse and drain)
4 ounces cream cheese (1/2 large block), at room temperature
1/8 tsp dry mustard powder
1/4 tsp dill weed
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tsp salt
1/2 tsp soy sauce
2 eggs
1/8 cup chopped chives
Shredded Gruyere or Swiss cheese
Preheat oven to 400 degrees F.
Grease mini-muffin pans.
On a lightly floured board, place unfolded thawed puff pastry sheet and roll out into a rectangle about 12 x 14 inches and 1/8-inch thick. Sponsored Links
Spoon egg and cheese mixture over shrimp in each cup. Top with a sprinkling of Gruyere or Swiss cheese.
Bake 10 minutes until puffed and golden. Serve warm.
May be baked ahead and frozen. Reheat in a 350 degree F. oven for 15 to 20 minutes.
Yield: 24 mini quiche appetizers
Crab Rangoon
8 ounces cream cheese
8 ounces fresh crab meat or canned crab meat, drained and flaked
1 teaspoon red onion, chopped
1/2 teaspoon Worcestershire sauce
1/2 teaspoon soy sauce
Freshly ground black pepper, to taste
1 green onion, finely sliced
1 large clove garlic, smashed, peeled, and finely minced
1 package won ton wrappers
1 small bowl water
Oil for deep-frying, as needed
• Combine the cream cheese and crab meat.
• Mix in the remaining six filling ingredients up to the wonton wrappers one at a time.
• On a flat surface, lay out a won ton wrapper in front of you so that it forms 2 triangles not a square.
• Wet the edges of the won ton.
• Add 1 teaspoon of filling to the middle and spread it out toward the left and right points of the wrapper so that it forms a log or rectangular shape, otherwise the wrapper may break in the middle during deep frying.
• Fold over the edges of the wrapper to make a triangle.
• Wet the edges with water and press together to seal.
• Keep the completed Crab Rangoon covered with a damp towel or paper towel to keep them from drying out while preparing the remainder.
• Heat wok and add oil for deep-frying.
• When oil is ready with the temperature between 360 to 375 degrees, carefully slide in the Crab Rangoon, taking care not to overcrowd the wok.
• Deep fry until they are golden brown, about 3 minutes, turning once.
• Remove with a slotted spoon and drain.
• Serve hot with Sweet and Sour Sauce or Chinese Hot Mustard.
Yield: 48 Crab Rangoons.
Caviar and Cheese Stuffed Snow Peas
36 fresh snow peas
1/4 cup crème fraiche (see Note)
1 tablespoon fresh dill, minced
3 tablespoons cream cheese
1 lime, juice and zest
¼ tsp. Salt
¼ tsp. freshly ground black pepper
2 ounces caviar (salmon or lumpfish)
Red lettuce leaves
• Bring a pot of salted water to a boil and blanch the snow peas for two minutes.
• Drain and plunge into cold water to stop the cooking process.
• Using a sharp paring knife, carefully make a slit along the length of one side of each snow pea to make a pocket.
• In a bowl, combine crème fraiche, dill, cream cheese, lime zest, and lime juice.
• Mix thoroughly.
• Season to taste with salt and pepper.
• Gently fold in the caviar.
• Carefully pipe or stuff the snow peas with the cheese/caviar mixture.
• Arrange stuffed peas on a platter lined with red lettuce leaves.
Note: Sour cream or plain yogurt may be substituted for the crème fraiche.
Yield: 10
Pear, Cream Cheese, Date, and Prosciutto Canapés
2 medium pears
20 pitted dates
7 tablespoons cream cheese
3 ounces thinly sliced prosciutto
40 small fresh mint leaves
• On a cutting board hold 1 pear, stem side up, and cut down through pear just to right of stem, cutting off largest piece of fruit possible and avoiding core.
• Turn pear so cut side faces you and cut again in same manner.
• Cut off remaining 2 sides of pear in same manner and discard core.
• Put 1 piece, cut side down, on cutting board and cut into 1/4-inch-thick slices.
• Cut remaining pieces of pear in same manner.
• Repeat procedure with remaining pear.
• You should have about forty 1/4-inch-thick slices.
• Halve each date lengthwise and fill indentation in each half with 1/2 teaspoon cream cheese.
• Cut prosciutto into 3- by 3/4-inch strips.
• Top a pear slice with a mint leaf and top mint leaf with a date half, filling side down.
• Fold a piece of prosciutto lengthwise in half and wrap crosswise over pear and date, tucking ends underneath.
Make more canapés in same manner.
Yield: 40 canapés.
Cheese Ball
2 (8-ounce each) packages cream cheese, softened
2 cups shredded sharp cheddar cheese
1 1/4 tablespoon chopped pimento
1 tablespoon minced onion
1 tablespoon minced green pepper
2 teaspoons Worcestershire sauce
1 teaspoon fresh lemon juice
2 cups finely chopped walnuts
• Combine all ingredients together and mix well.
• Shape into 1 large ball or 2 small balls.
• Roll in the finely chopped nuts.
• Wrap tightly in plastic wrap and chill for 2 to 3 hours, removing from refrigerator 1/2 hour before serving.
• Serve with a variety of crackers and cut up vegetables.
Serves 10.
Tiropetas
These are pastries. Bake them right at your party so they come out hot.
½ pound feta cheese
1 pint large curd cottage cheese
12 ounces cream cheese
3 large eggs
3 tbs. parsley, minced
½ tsp. white pepper
1/8 tsp. nutmeg
¾ pound phyllo pastry dough
1 cup butter, melted
• Using a fork, cream the feta, cottage cheese and cram cheese together until smooth. Add the eggs, one at a time, beating until smooth.
• Mix into the parsley, pepper and nutmeg.
• Lay out the phyllo, one sheet at a time (keep the unused sheets covered with a damp, not a wet paper towel.
• And cut into strips 1 ¾ inches wide.
• Brush each strip with melted butter.
• Fold over the bottom edges quarter of an inch.
• Place a teaspoon of filling on the folded over edge of the pastry strip and fold over one corner to make a triangle.
• Continue folding the pastry from side to side in the shape of a triangle as thought you were folding a flag.
• Place it seam side down on the baking sheet.
• Continue until the filling is used up.
• Brush the tops of the pastries with melted butter.
Bake at 375 degrees F. for about 15 minutes.
• Refrigerate or freeze if desired.
• To serve from the frozen state place the triangles directly on a cookie sheet and into an oven at 350 degrees F for about 15 minutes.
• If these are coming from the refrigerator bake them for only 10 minutes.
• They are done when the butter bubbles.
Yield: 150 pastries
Red Pepper Cream cheese spread with Pesto
Use a variety of party breads, crackers or pita chips for this.
3 packages (reduced fat cream cheese 8 ounces each) Neufchatel, at room temperature
2 cups fresh basil leaves
1/3 cup pine nuts
3 cloves garlic, minced
1/3 cup Parmesan cheese, grated
1 jar roasted red peppers, drained
2 tsp. cornstarch
½ cup scallions, finely chopped
Garnish:
Fresh basil leaves.
Cherry tomatoes
• Beat softened cream cheese in large bowl until light and fluffy.
• Divide into thirds.
• For pesto, combine the basil, pine nuts and garlic in a food processor.
• Whirl until finely chopped.
• Stir the basil mixture into a third of the cream cheese along with Parmesan cheese until well blended.
• Place the red peppers in a clean food processor bowl.
• Whirl until pureed.
• Transfer to a small skillet.
• Whisk in the cornstarch until it is blended and smooth.
• Bring to simmering over medium heat and cook for 5 minutes or until it gets thick.
• Cool for 15 minutes.
• Whisk in another third of the cream until it is blended.
• Mix the chopped scallions into the remaining third of cream cheese until it is well blended.
• Line a 6 cup bowl with plastic wrap and leave a 2 inch overhang.
• Turn the pesto into the lined bowl.
• Spoon on the scallion mixture and carefully spread it to cover the pesto layer.
• Top it with the red pepper layer and spread it to completely cover the scallion layer.
• Cover the top with the plastic wrap that was overhanging.
• Refrigerate until firm.
• Three hours.
• Fold back the plastic wrap and unmold onto a serving plate.
• Remove the plastic wrap.
Garnish as desired.
Yield: 5 cups
Cheese Spread with Herbs
You can also use goat cheese or ricotta instead of cottage cheese for this recipe.
1 cup cottage cheese
½ cup ricotta, goat cheese, sour cream, or cream cheese or some mixture
1 tsp. herbed vinegar
1 tbs. virgin olive oil
1 shallot, minced and/or
1 scallion, minced
¼ tsp. pepper
1 tsp. chives, minced
2 tbs. any mix of finely chopped herbs such as parsley, marjoram, dill, lemon thyme, tarragon, and lovage.
1. Combine all the ingredients together, mix and adjust the seasonings to taste.
2. Heap the mixture together into a bowl or small ramekins, garnish with the pepper, and serve with crackers.
Artichoke-Cream Cheese Spread
1 jar marinated artichoke hearts
5 scallions
1/2 cup fresh parsley
6 sprigs of thyme
8 ounces cream cheese (soft-spreading, low fat if possible)
1/2 cup sour cream
3 cloves garlic, pressed
¼ tsp. each salt and pepper
1 tbs. of lemon juice
1/2 cup walnuts, sunflower seeds, or almonds, chopped
• Drain the marinade from artichoke hearts.
• Chop the artichoke hearts finely with scallions, parsley, thyme, and leaves stripped from stems.
• Set aside.
• Mix cream cheese with sour cream, garlic, salt and pepper to taste, and lemon juice. Add the chopped artichoke/onion/herb mixture to cream cheese, and add chopped nuts.
• Blend well.
• Adjust seasonings to taste.
Cheesecake
Crust:
1 3/4 cups of graham wafer crumbs or finely crushed vanilla wafers or gingersnaps (process whole cookies in a food processor until they are crumbs)
1/2 cup unsalted butter, melted
Filling:
32 ounces (4 - 8 ounces packages) cream cheese, room temperature (use full fat, not reduced or fat free cream cheese)
1 cup granulated white sugar
3 tablespoons flour
5 large eggs, room temperature
1/3 cup heavy whipping cream
2 teaspoons lemon zest
1 teaspoon pure vanilla extract
Topping:
1 cup sour cream (not low fat or fat free)
2 tablespoons granulated white sugar
1/2 teaspoon pure vanilla extract
Tips: Sometimes the surface of the cheesecake cracks. To help prevent this from happening do not over beat the batter, especially when creaming the cheese and sugar.
Another reason for cracking is over-baking the cheesecake. Your cheesecake is done when it is firm but the middle may still look a little wet.
Also, make sure the springform pan is well greased as cracking can occur if the cheesecake sticks to the sides as it cools.
Cover up cracks with fresh fruit or softly whipped cream.
Grease, or spray with Pam®, a 9 inch (23 cm) springform pan. Place the springform pan on a larger baking pan to catch any leakage while the cheesecake is baking. Set aside. Preheat oven to 350 degrees F with rack in center of oven.
For Crust:
In a medium sized bowl combine the vanilla wafers or graham cracker crumbs and melted butter. Press the crumbs evenly over the bottom and up the sides of the springform pan. Cover and refrigerate while you make the filling.
For Filling:
In bowl of your electric mixer place the cream cheese, sugar, and flour. Beat on medium speed until smooth (about 2 minutes). Add the eggs, one at a time, beating about 30 seconds after each addition. Scrape down the sides of the bowl. Add the whipping cream, lemon zest, vanilla extract and beat until incorporated. Remove the crust from the refrigerator and pour in the filling. Place the cheesecake pan on a larger baking pan and place in the oven.
Bake for 15 minutes and then lower the oven temperature to 250 degrees F (120 degrees C) for about 1 1/2 hours or until firm and only the center of the cheesecake looks a little wet. Remove from oven and place on a wire rack.
Meanwhile, in a small bowl combine the sour cream, sugar, and vanilla extract. Spread the topping over the warm cheesecake and return to oven to bake for 15 more minutes. Remove from oven and carefully run a knife or spatula around the inside edge of pan to loosen the cheesecake (helps prevent the surface from cracking as it cools).
Let cool before covering with plastic wrap and refrigerating. This cheesecake tastes best after being refrigerated for a day or two.
To freeze: Place the cooled cheesecake on a baking pan and freeze, uncovered, until firm. Remove the cheesecake from the freezer, wrap it in heavy duty aluminum foil and place in a freezer bag. Seal and return to freezer. Can be frozen for several months. Thaw uncovered cheesecake in the refrigerator overnight.
Appetizer Surprise
14 ounces Can artichoke hearts
1 cup Parmesan cheese
1/2 cup Mayonnaise
1/2 cup Sour cream
8 ounces Cream cheese
Garlic salt — to taste
Dill weed — to taste
Paprika
Drain and chop artichoke hearts finely and set aside. Mix remaining ingredients until smooth and creamy. Add artichoke hearts and mix well.
Place in long shallow dish that has been greased or sprayed with non-stick spray. Sprinkle with paprika. Bake at 375 F. for approximately 20-25 minutes, or until bubbly and brown.
Serve with Ritz crackers, or dipping cracker of your choice. Keep warm while serving.
FRESH ORANGE CHIFFON CAKE
2 1/4 c. sifted Swansdown cake flour
(spoon in lightly)
1 1/2 c. sugar
3 tsp. double-action baking powder
1 tsp. salt
Measure these and sift together into mixing bowl. Make a “well” and add in order: 1/2 c. salad oil (Mazola or Wesson)
5 unbeaten egg yolks
Grated rind of 2 oranges (about 2
tbsp.)
Juice of 2 oranges plus water to make
3/4 c.
Beat with spoon until SMOOTH. Measure into large mixing bowl: 1 c. egg whites (7 to 
1/2 tsp. cream of tartar
Whip until whites form VERY STIFF peaks. Much stiffer than for angel food. Pour egg yolk mixture gradually over whipped egg whites - GENTLY folding with rubber scraper JUST until blended. DO NOT STIR! Pour at once into ungreased 10-inch tube pan. Bake in 325 degree oven for 65 minutes. Immediately turn pan upside down, placing tube part over neck of bottle. Let hang until cold. Loosen sides and tube with spatula. Turn out on plate. –ICING:–
1 1/2 (3 oz.) pkgs. cream cheese
2 1/4 c. sifted confectioners’ sugar
Grated rind of 2 oranges (1 1/2 tbsp.)
Cream the cream cheese until light and fluffy. Add gradually sugar and beat well. Stir in orange rind. If too thick, add a few drops orange juice. Ice sides and top of cake. Serves 16.
SWEDISH NUT CAKE
1 (20 oz.) can crushed pineapple
2 c. sugar
2 c. flour
1 tsp. soda
1/2 c. nuts
1 tsp. vanilla
–TOPPING:–
1 stick butter
8 oz. cream cheese
1 3/4 c. powdered sugar
1 c. chopped nuts
1 tsp. vanilla
Mix well. Bake in 9 x 13 inch pan for 30 to 40 minutes at 350 degrees. TOPPING: Cream butter and cream cheese. Add powdered sugar, stir in nuts and vanilla. Will keep in refrigerator for several days or freezes well.
ITALIAN CREAM CAKE
1 pkg. white cake mix
1 pkg. instant vanilla pudding (3 1/2
oz.)
1 1/3 c. water
4 eggs
1/2 c. oil
Beat on low speed of electric mixer for 4 minutes. Add: 1 c. chopped nuts
2 c. coconut
Pour into 3 greased and floured 8 inch layer pans or a 9 x 13 inch pan and bake at 350 degrees for 35 to 45 minutes. –FROST WITH THE FOLLOWING:–
4 tbsp. margarine, softened
8 oz. cream cheese, softened
2 tbsp. canned milk (add a few drops
more if too thick)
3 1/2 c. confectioners’ sugar
2 c. coconut
This is enough frosting for 3 layers. If you have baked the cake in a 9 x 13 inch pan, 3/4 of the recipe will cover well.
HUMMINGBIRD CAKE 3
3 c. all-purpose flour
2 c. sugar
1 tsp. salt
1 tsp. soda
1 tsp. cinnamon
3 eggs, beaten
1 1/2 c. salad oil
1 1/2 tsp. vanilla
1 (8 oz.) can crushed pineapple,
undrained
2 c. pecans (or walnuts), divided
2 c. chopped bananas
Combine dry ingredients in large bowl; add eggs and salad oil, stirring until moistened. Do not beat. Stir in vanilla, pineapple, 1 cup nuts and bananas. Spoon batter into 3 well-greased pans, well floured or use wax paper to line the pans. Bake at 350 degrees for 25 to 30 minutes until cake tests done. Cool in pans 10 minutes before removing. Spread on frosting and sprinkle with nutmeats. –CREAM CHEESE FROSTING:–
2 (8 oz.) pkgs. cream cheese, softened
1 c. margarine, softened
2 (16 oz.) pkgs. powdered sugar
2 tsp. vanilla
Beat until light and fluffy. Makes enough for 3 layer cake. Cool cake completely before putting frosting on.
CHEESECAKE COOKIES
1/3 c. butter
1/3 c. brown sugar
1 c. flour
1/2 c. chopped nuts
1/4 c. sugar
1 pkg. (8 oz.) cream cheese
1 egg
2 tbsp. milk
1/2 tsp. vanilla
1 tbsp. lemon juice
Preheat oven to 350 degrees. Cream butter and brown sugar until light and fluffy. Add flour and nuts; blend until mixture resembles crumbs. Set aside 1 cup mixture. Press remainder into 8 x 8 inch pan. Bake for 12 to 15 minutes. Let cool. Beat sugar and cream cheese until smooth. Add remaining ingredients and beat well. Spread over crust. Sprinkle reserved crumbs on top, pressing down lightly with fingers. Bake for 25 minutes, cool, and cut into bars. Store in refrigerator.
MINI CHEESECAKES
2 (8 oz.) pkgs. cream cheese, room
temp.
3/4 c. sugar
2 eggs
1 tbsp. lemon juice
1 tsp. vanilla
24 vanilla wafers
1 (21 oz.) can pie filling - cherry,
lemon, pineapple, etc.
Beat cheese, sugar, eggs, lemon juice and vanilla until light and fluffy. Line muffin pans with paper liners and place 1 wafer in bottom of each one. Fill 1/2 to 2/3 full. *Bake at 350 degrees for 15 to 20 minutes or until set. Chill and add topping. Makes 24. *Watch carefully - DO NOT overbake, they’ll puff up while baking and drop down a little while cooling.
CHERRY CREAM CHEESECAKE
1 graham cracker crust shell
1 lg. brick cream cheese
1 sm. container whipped cream
2 heaping tbsp. powdered sugar
1 can Comstock cherry pie filling
Blend together cream cheese, whipping cream and powdered sugar until smooth. Pour into graham cracker shell. Pour cherry filling on top. Chill and keep refrigerated.
CHOCOLATE RASPBERRY CHEESECAKE
3 sq. Baker’s semi-sweet chocolate
1/4 c. water
8 oz. Philadelphia light cream cheese
1/2 c. raspberry fruit spread (light
or low calorie)
3 1/4 c. (8 oz.) Cool Whip light
topping, thawed
2 tbsp. water
Fresh raspberries
Microwave chocolate with water at high for 1 to 1 1/2 minutes or heat on range top on low, stirring constantly until almost melted; remove and stir until completely melted. (Mixture will be thick.) Beat chocolate, cream cheese and 1/4 cup fruit spread. Immediately stir in 2 1/2 cups whipped topping until smooth. Spread in 8 or 9 inch pie plate or springform pan. Freeze 3 to 4 hours. Remove from freezer; let stand 15 minutes. Briefly heat and stir remaining fruit spread and water until well blended. Garnish with fruit spread sauce, a dollop of whip cream and fresh raspberries. Store leftover cheesecake in freezer.
CHEESECAKE WITH BLACKBERRY TOPPING
1 1/4 c. graham cracker crumbs
1/4 c. sugar
1/4 c. butter
1 tbsp. cinnamon
3 (8 oz.) pkgs. cream cheese
4 eggs
1 c. sugar
1/2 pt. sour cream
3 tbsp. sugar
1 tsp. vanilla
1 jar blackberry jam
1/2 pkg. blackberries, thawed
Preheat oven to 300 degrees. Combine crumbs, sugar, cinnamon, and butter. Press onto bottom of springform pan. Whip cream cheese. Add eggs, one at a time whipping after each addition. Gradually add sugar and whip. Pour over crust. Bake 45 minutes. Whip sour cream, sugar and vanilla. Pour on top of baked cake and bake for 10 more minutes. Remove and chill for at least 6 hours. When ready to serve, heat jam and blackberries. Pour hot over the cake slices. Serves 8.
PUMPKIN CHEESECAKE
–CRUST:–
3/4 c. graham cracker crumbs
3 tbsp. melted butter
1 tsp. cinnamon
2 tbsp. firmly packed brown sugar
3 tbsp. chopped pecans (opt.)
–FILLING:–
4 (8 oz.) cream cheese
1/4 c. sugar or firmly packed brown
sugar
3 eggs
2 tbsp. flour
1 (30 oz.) can pumpkin pie mix
1/4 c. chopped pecans or walnuts
Preheat oven to 325 degrees. Grease 9 inch spring form pan or spray with non-stick spray. Combine crust ingredients and line sides and bottom of pan. Beat cream cheese in a large bowl until fluffy. Gradually add sugar. Add eggs, one at a time, beating well after each addition. Gradually add flour and pumpkin pie mix and blend well. Stir in nuts. Pour into crust-lined pan. Bake 1 hour and 45 minutes or until center feels firm when touched. Cool in pan on wire rack. Brush top with maple syrup. Cool completely. NOTE: To substitute canned pumpkin for pumpkin pie mix, use 1 (1 pound) can pumpkin, increase sugar to 1 1/2 cups, use 5 eggs instead of 3, 1/4 cup flour instead of 2 tablespoons and add 2 teaspoons pumpkin pie spice.
CHEESECAKE
–CRUST:–
1/3 c. powdered sugar
1 1/2 c. graham cracker crumbs
4 tbsp. butter or margarine
Melt butter and add to graham cracker crumbs and powdered sugar. Line the bottom of a spring form pan, packing firmly. 1 c. granulated sugar
3 (8 oz.) pkgs. cream cheese
1 generous tsp. vanilla flavoring
4 eggs
Pour above ingredients into spring form pan (the crust is as yet unbaked) and bake in preheated oven at 350 degrees for approximately 50 minutes. Do not turn off the oven. Remove the cheesecake and top with 1 pint commercial sour cream and return to the oven for another 5 minutes. Cool in spring form pan for a few minutes. Run a knife around the edge to loosen. Remove side of spring form pan and refrigerate.
THE REAL MCCOY NEW YORK ITALIAN CHEESECAKE
1 lb. ricotta cheese
2 c. sour cream
16 oz. cream cheese
1 1/2 c. sugar
1/2 c. butter, melted
3 extra lg. eggs
3 tbsp. flour
3 tbsp. cornstarch
5 tbsp. vanilla
5 tbsp. lemon juice
All ingredients should be at room temperature. Combine ricotta cheese and sour cream in mixing bowl. Beating slowly, add cream cheese, sugar and butter. Increase speed to medium and add eggs, flour, cornstarch, vanilla and lemon juice. Beat on highest speed possible without splattering for 5 minutes. Pour into 10 inch springform pan. Bake in preheated 350 degree oven for 1 hour. Turn off heat and leave in closed oven for 1 more hour. Cool on rack.
CHOCOLATE CONECAKES WITH FROSTING
–CONECAKES:–
1 c. all-purpose flour
1 c. sugar
1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. butter or margarine
1/2 c. water
3 tbsp. unsweetened cocoa powder
2 eggs
1/4 c. buttermilk
1 tsp. vanilla
10 ice cream cones (flat bottoms)
–FROSTING:–
1/3 c. cream cheese
1/2 c. powdered sugar
1/2 tsp. vanilla
1. Preheat oven to 350 degrees. In a mixing bowl, stir together flour, sugar, baking soda and salt. 2. In a saucepan, mix together butter (or margarine), water and cocoa powder. Stir all the time. When the butter is completely melted remove from heat and combine with the flour mixture in the bowl. 3. Use a big spoon and mix until everything is well blended. 4. Add the eggs, buttermilk and vanilla, then beat again for another minute or two. 5. Pour into the ice cream cones. Fill to about an inch from the top. Put the ice cream cones into a muffin tin or a big baking pan and bake at 350 degrees for 30 minutes. FROSTING: Let the cream cheese sit out a while to soften, then mash it together with powdered sugar. Add the vanilla a little at a time. When mixed together evenly, it’s done. BE SURE TO LET THE CONECAKES COOL BEFORE FROSTING THEM, OTHERWISE THE FROSTING WILL MELT.
LEMON CREAM CHEESE FILLED CAKE
1 pkg. yellow cake mix
3/4 c. apricot nectar
1/4 c. butter or margarine, softened
3 eggs
–FILLING:–
2 (8 oz.) pkgs. cream cheese, softened
1/2 c. sugar
2 tbsp. lemon juice
1 c. flaked coconut
–GLAZE:–
2 c. sifted powdered sugar
2 tbsp. lemon juice
2 tbsp. apricot nectar
In large bowl, combine first 4 ingredients. Beat as directed on cake package. Grease and flour 12-cup bundt pan. Spoon batter into pan. In small bowl, combine all filling ingredients; beat until smooth. Spoon filling over batter in pan, being careful not to let it touch sides of pan. Bake at 350 degrees for 50 to 55 minutes or until cake tests done. Cool in pan 1/2 hour. Turn out on wire rack or serving plate to complete cooling. Combine all glaze ingredients and stir until smooth. Drizzle over cake.
CREAM CHEESE POUND CAKE
3/4 lb. butter
1 (8 oz.) pkg. cream cheese
3 c. sugar
6 eggs
3 c. flour
1 tsp. vanilla
Cream butter, cheese and sugar. Add eggs, 1 at a time, beating thoroughly after each addition. Mix in flour a little at a time, blending well after each addition. Add vanilla. Pour batter into a greased and floured bundt pan. Bake at 250 degrees for 2 hours and 15 minutes or until toothpick inserted in center comes out clean. May be frozen.
QUICK TOMATO SPICE CAKE
1 pkg. (2-layer) spice cake mix
1 can (10 3/4 oz.) condensed tomato
soup
1/2 c. water
2 eggs
1 c. chopped nuts (opt.)
Mix only above ingredients; following directions on package. If desired fold in cup chopped nuts or walnuts. Bake as directed. Frost with cream cheese frosting or other favorite white frosting.
STRAWBERRY ANGEL FOOD CAKE
1 pkg. cream cheese
1 (14 oz.) can sweetened condensed
milk
1/3 c. lemon juice
1/4 tsp. almond abstract
2 c. strawberries, sliced
1 sm. container of Cool Whip
1 angel food cake
Combine first 4 ingredients and set aside. Slice top 1/4 off of cake and set aside. Carve tunnel out of remaining cake and break into small chunks. Mix chunks of cake, strawberries and Cool Whip into cream cheese mixture. Fill tunneled cake with mixture and replace lid on cake. Extra mixture can be placed in center hole.
HUMMINGBIRD CAKE 2
3 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
2 c. sugar
1 tsp. ground cinnamon
3 eggs, beaten
3/4 c. vegetable oil
1 1/2 tsp. vanilla
1 (8 oz.) can crushed pineapple,
undrained
1 c. chopped pecans
1 3/4 c. mashed bananas
1/2 c. chopped pecans
–CREAM CHEESE FROSTING:–
1/2 c. butter or margarine, softened
1 (8 oz.) pkg. cream cheese, softened
1 (16 oz.) pkg. powdered sugar, sifted
1 tsp. vanilla extract
CAKE: Preheat oven to 350 degrees. Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup pecans and bananas. Pour batter into 3 greased and floured 9 inch cake pans. Bake at 350 degrees for 23 to 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans and let cool completely on wire racks. Stir 1/2 cup pecans into cream cheese frosting if desired or reserve them to sprinkle over top of frosted cake. Spread frosting between layers and top and sides of cake. FROSTING: Cream butter and softened cream cheese. Gradually add powdered sugar; beat until light and fluffy. Stir in vanilla.