FORGET THE CALORIES AND FAT GRAMS CHEESE-CAKE
3 lbs. or 6 pkgs. Philadelphia cream
cheese
2 1/3 c. sugar
1 c. sour cream
9 eggs
Mix the cream cheese and sugar together. Mix for five minutes. Add the sour cream and mix for two minutes. Add the eggs and mix for five minutes. Pour into a springform pan. Bake for two hours at 300 degrees. Before baking, place cake pan on a pan that has about 3/4 inch of water. Wrap foil around the top of the springform pan. After baking cool for 30 minutes before placing in the crust. CRUST: Choose one: A) crushed vanilla wafers, mixed with crushed nuts and a little butter or; B) Chocolate wafers crushed with a little butter. Bake ten minutes and cool before placing the cake in the crust. TOPPING: Danish Dessert mixed with frozen raspberries.
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.
WACKY CAKE WITH WHIPPED CREAM ICING
3 c. flour, sifted
2 c. sugar
6 tbsp. cocoa
2 tsp. soda
1 tsp. salt
2/3 c. oil
2 tbsp. vinegar
2 tsp. vanilla
2 c. cold water
Mix well and bake at 350 degrees for 45 minutes. –ICING:–
1 c. milk
2 tbsp. flour
Cook and let cool. 1/2 c. granulated sugar
1/2 c. Crisco
1/4 lb. butter
1 tsp. vanilla
Beat on high speed. Add flour and milk and beat until creamy.
GRANDMA’S POUND CAKE
4 eggs
2 c. sugar
1 c. margarine
3 c. flour
1/2 tsp. soda
1 1/2 tsp. baking powder
1 tsp. vanilla
1 tsp. lemon extract
1 c. sour milk or buttermilk
Mix all together and bake at 325 degrees for 60 minutes or until done.
HEAVENLY CHEESE CAKE
2 c. fine crumbs
1/3 c. plus 1 tbsp. butter
1/4 c. sugar
2 (8 oz.) pkgs. cream cheese
5 eggs
1 c. sugar
1 1/2 tsp. vanilla
1/2 pt. sour cream
6 tbsp. sugar
1 1/2 tsp. vanilla
Combine “crumbs” (graham cracker or cookies), butter and 1/4 cup sugar. Pack into bottom of springform pan. Bake at 300 degrees for 10 minutes. Gently mix cream cheese and eggs. Beat after adding eggs individually. Slowly add 1 cup sugar and vanilla. Pour into pan. Bake 60 minutes. Allow to cool for 10 minutes. Then combine sour cream, 6 tablespoons sugar and 1 1/2 teaspoons vanilla. Top with mixture. Bake at 300 degrees for 15 minutes longer. Allow to cool slowly at room temperature and then refrigerate. Remove springform pan sides. Enjoy!
PEANUT BUTTER CAKE
1/3 c. shortening
1 c. brown sugar
1/2 c. peanut butter
2 eggs
1/2 c. brown sugar
1 c. milk
1 tsp. vanilla
2 c. flour
1/2 tsp. salt
2 1/2 tsp. baking powder
Prepare pans. Cream shortening. Add slowly and beat in 1 cup brown sugar and peanut butter. In another bowl, beat together 2 eggs and 1/2 cup brown sugar. Add this to the first mixture and beat well. Sift together flour, salt and powder. Add dry ingredients alternately to first mixture with 1 cup milk with vanilla. Pour mixture into pans and bake at once until firm in center. Bake at 350 degrees for 30 minutes.
DIRT CAKE
1 lg. bag Oreo cookies
1/2 stick butter or margarine
1 (8 oz.) pkg. cream cheese
2 lg. boxes of vanilla instant pudding
2 c. milk
1 (8 oz.) container Cool Whip
8 inch flower pot
Artificial flower (if you desire)
Crush in blender, or food processor, 1 large bag of Oreo cookies, set aside. Cream together: 1/2 stick butter or margarine
1 (8 oz.) pkg. cream cheese
In large bowl, mix 2 large boxes of vanilla instant pudding (add amount of milk according to package of pudding). Add cream cheese mixture and 8 ounces of Cool Whip. Beat together until mixed. In an 8 inch flower pot, layer the cookie mixture, then the pudding mixture, then the cookie mixture, and so on. End up with the cookie mixture (this looks like dirt). Add an artificial flower in top.
CRESCENT CHOCOLATE CHIP CHEESE CAKE
2 pkgs. crescent rolls
2 (8 oz.) pkgs. cream cheese
1/2 to 3/4 c. sugar
1 egg yolk
1 tsp. vanilla
1 bag milk chocolate chips (reserve
1/2 c. chips)
Line a 9 x 13 inch pan with 1 package of crescent rolls, press to seal. Mix cream cheese, sugar, egg yolk, and vanilla until creamy. Add the chocolate chips less the reserved chips. Spread on the filling to 1/4 inch from the edges. Top with second package of crescent rolls. Pinch the edges together. Bake at 350 degrees for 25 to 30 minutes, until golden brown. Remove, frost immediately while hot. Melt reserved chips in microwave and drizzle on iced cheese cake. –FROSTING:–
1 c. powdered sugar
1 tsp. vanilla
1 tbsp. warm milk
Mix together. Frost baked cheese cake. Refrigerate when cool. Makes 24 to 36 squares.
GRANDMA’S FRY CAKES
1 1/2 c. sugar
3 eggs
3 tbsp. melted butter
1 c. buttermilk
1 tsp. salt
1/4 tsp. nutmeg
1/4 tsp. ginger
1 tsp. soda
1 tsp. baking powder
4 c. flour, sifted
1 tsp. vanilla
Beat eggs, add sugar, melted butter, vanilla and buttermilk. Add dry ingredients, mix well. Cover. Store in refrigerator overnight. Roll dough about 1/2 inch thick, cut out. Fry in hot lard or shortening until brown. Makes 3 dozen.
ZUCCHINI BREAD
* 2 eggs
* 2/3 c. vegetable oil
* 1 1/4 cup sugar
* 1 1/3 c. zucchini, peeled and grated
* 2 tsp. vanilla
* 2 c. flour
* 1/4 tsp. salt
* 1/2 tsp. baking powder
* 1 tsp. cinnamon
* 1/2 tsp. nutmeg
* 1/2 to 1 c. chopped nuts
With mixer, beat eggs until light and foamy. Add oil, sugar, grated zucchini and vanilla. Mix well. Stir dry ingredients with nuts. Add to zucchini mixture. Mix well. Pour into greased and floured 2 pound coffee can or 2 quart mold. Place in Crock Pot. Cover top with 8 paper towels. Cover and bake on high 3 to 4 hours. DO NOT CHECK OR REMOVE cover until last hour of baking. Let stand 5 minutes before
unmolding.
SPOON PEACHES
1/3 cup sugar
1/2 cup brown sugar
2 tsp. margarine, melted
1/2 can evaporated milk
3/4 cup Bisquik
2 eggs
2 cups peaches, mashed
2 tsp. vanilla
3/4 tsp. cinnamon
Spray slow cooker/Crock Pot with non-stick cooking spray. Combine sugars and Bisquik. Add eggs and vanilla.
Add margarine and milk. Add peaches and cinnamon. Pour into slow cooker/Crock Pot. Cook on low for 6 to 8 hours.
RICE PUDDING
* 2 1/2 c. cooked rice
* 1 1/2 c. scalded milk
* 2/3 c. white or brown sugar
* 3 eggs, beaten
* 1 tsp. salt
* 2 tbsp. vanilla
* 1 tsp. cinnamon
* 1 tsp. nutmeg
* 1/2 c. raisins
* 3 tbsp. soft butter
Combine all ingredients. Pour into lightly greased Crock Pot. Cook on high 1 to 2 hours. Stir during first 30 minutes. Recipe can be doubled.
FRESH APPLE COFFEECAKE
2 cups biscuit mix
2/3 cup applesauce
1/4 cup milk
2 tablespoons sugar
2 tablespoons butter or margarine, softened or melted
2 apples, peeled, cored and diced
1 teaspoon cinnamon
1 teaspoon vanilla
1 egg egg, lightly beaten
Streusel
1/4 cup biscuit mix
1/4 cup brown sugar
2 tablespoons firm butter or margarine
1 teaspoon cinnamon
1/4 cup chopped nuts, if desired
Combine first 9 ingredients. Spread in a lightly greased 3 1/2 quart Crock Pot (or spread in a lightly
greased baking dish which fits in a larger sized Crock Pot). Combine streusel ingredients with a fork or pastry blender; sprinkle over the batter. Cover and cook on high for about 2 1/2 hours, until a toothpick inserted in the center comes out clean. Uncover and let cool in the pot. When cool enough to handle, loosen the sides and lift out carefully with a flexible spatula, or loosen sides and invert the pot slightly and remove with your hand (you could hold a small piece of foil or waxed
paper).
CROCKPOT CHOCOLATE APPLE SAUCE CAKE
6 Tbsp butter
1 cup sugar
1 cup unsweetened applesauce
1 tsp cinnamon
1 tsp vanilla
3 eggs
4 (1 oz) squares unsweetened chocolate, melted
1 1/2 cups flour
2 tsp baking soda
1 tsp baking powder
pinch of salt
1/3 cup buttermilk
3/4 cup semisweet chocolate chips
1/2 cup chopped walnuts
powdered sugar
-In a large bowl, beat together the butter and sugar w/a mixer on high speed 1-2 minutes, or until fluffy. Beat in the applesauce, cinnamon, vanilla and eggs until well mixed. Beat in the melted choclate until blended. Add the flour, baking soda & powder, and salt. With the mixer on low speed, beat in the dry ingredients, adding the buttermilk as you beat. Beat just until evenly mixed. By hand, stir in chocolate chips and nuts. Scrape the batter into a WELL BUTTERED 3 1/2 quart slow cooker (crock pot) and smooth the top.
-Cover and cook on the high setting 2 1/4 to 2 1/2 hours, or until a cake tester inserted in the center comes out clean. (Do not cook on the low heat setting for a longer time)
-Remove the lid and let the cake stand in the slow cooker until just barely warm.
To unmold, run a sharp knife around the inside edges of the crock and w/a large spatula, carefully lift out the cake in one piece. Sprinkle with powdered sugar over the top and cut into wedges to serve.
CROCKPOT APPLE PIE
8 Tart Apples peeled and sliced
1 1/4 t ground cinnamon
1/4 t allspice
1/4 t nutmeg
3/4 cup milk
2 T butter soften
3/4 c sugar
2 eggs
1 t vanilla
1/2 c Bisquick
1 c Bisquick
1/3 c brown sugar
3 T cold butter
Toss apples in large bowl with cinnamon, allspice, and nutmeg. Place in lightly greased crockpot. Combine milk, softened butter, sugar, eggs, vanilla, and the 1/2 c Bisquick. Spoon over apples.
Combine the 1 cup Bisquick and brown sugar. Cut the cold butter into mixture until crumbly. Sprinkle this mixture over top of apple mixture.
Cover and cook on low 6-7 hours or until apples are soft.
Divine Date Rum Balls
1 cup butter
1 cup sugar
1/4 teaspoon salt
8 ounces dates — pitted and chopped
1 1/2 cups chopped pecans
2 cups rice krispies.
1 1/2 tablespoons rum
confectioner’s sugar — optional
Melt butter in a pan. Add sugar, salt and dates. Cook stirring until smooth and thick. Remove from heat and stir in nuts, rice krispies and rum. Stir well. Let cool and form into balls. Roll in confectioners’ sugar if you like. Keep in a covered container.
Makes about 3 dozen balls.
Note: If you do not want to use rum replace it with vanilla extract.
Belgian Rice Dessert
Cook 1 pint of milk; add 1/2 cup of boiled rice and some currants; stir in the yolks of 2 eggs well beaten with 2 tablespoonfuls of sugar. Remove from the fire. Add 1 teaspoonful of vanilla; then form into cylinders. Dip in beaten egg and fine bread-crumbs and fry a golden brown. Sprinkle with pulverized sugar and put some red currant jelly on top and serve.
Turkish Pudding
Dissolve 1/2 box of gelatin; chop 1/4 pound of dates and mix with 2 ounces of boiled rice, 1/2 cup of pulverized sugar and 1 teaspoonful of vanilla; then mix the gelatin with 1 pint of whipped cream. Mix all well together and turn into a mold and stand on ice until cold. Sprinkle with chopped nuts. Serve with whipped cream.
Ingredients for Dessert
1. Don’t buy all your ingredients at once but just a few at a time for the desserts you plan to make right away.
2. Build your pantry as you go with ingredients for foods you will make often and buy small quantities for the recipes you will make for special occasions.
3. Flour spoils easily if not kept in glass jars with tight lids and other ingredients have a shelf life of four to six months. Read more
Divinity
2 1/2 cups sugar
1/2 cup light corn syrup
1/2 cup water
1/4 tsp salt
2 egg whites
1 tsp vanilla
1 cup coarsely chopped pecans or walnuts (optional)
Mix together first 4 ingredients in 2-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to boil. Reduce heat; cook without stirring until temperature reaches 248 degrees, or until small amount of mixture forms a firm ball in cold water that does not flatten on removal. Just before temperature reaches 248 degrees, beat egg whites in large bowl until stiff but not dry. Beating constantly, on high speed, slowly pour about 1/2 of hot syrup over egg whites. Then cook remaining syrup to 272 degrees or until small amount separates into threads that are hard but not brittle when dropped into cold water. Beatings constantly, pour hot syrup slowly over first mixture. Continue beating until mixture begins to lose its gloss and a small amount of mixture holds soft peak when dropped from spoon. Mix in vanilla and nuts. Drop by teaspoonfuls onto waxed paper. It makes about 1 1/2 pounds or 48 pieces.
Ben & Jerry’s NY Super Fudge Chunk
1/4 cup White chocolate; chop coarse
1/4 cup Semisweet chocoate; chop
1/4 cup Pecan halves; chopped
1/4 cup Walnuts; chop coarse
1/4 cup Chocolate covered almonds; cut in half
4 oz Unsweetened chocolate
1 cup Milk
2 Large Eggs
1 cup Sugar
1 cup Heavy or whipping cream
1 teas Vanilla extract
1/2 teas Salt
Combine the coarsely chopped chocolate, pecans, walnuts and chocolatecovered almonds in a bowl, cover and refrigerate. Melt the unsweetened chocolate in the top of a double boiler over hot, not boiling water.Whisk in the milk, a little at a time, and heat, stirring constantly,until smooth. Remove from the heat and let cool. Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.Add the cream, vanilla and salt and whisk to blend. Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold,about 1-3 hours, depending on your refrigerator. Transfer the cream mixture to an ice cream maker and freeze following the manufacturer’s instructions.After the ice cream stiffens (about 2 minutes before it is done), add the chocolate and nuts, then continue freezing until the ice cream is ready.
Makes one Quart
Ben & Jerry’s Giant Chocolate Chip Cookies
1/2 cup Butter, room temperature
1/4 cup Granulated sugar
1/3 cup Brown sugar
1 Large egg
1/2 teas Vanilla extract
1 cup (+ 2 teas) All Purpose Flour
1/2 teas Salt
1/2 teas Baking Soda
1 cup Semisweet Chocolate Chips
1/2 cup Coarsely Chopped Walnuts
1. Preheat the oven to 350F.
2. Beat the butter and both sugars in a large mixing bowl until light and fluffy. Add the egg and vanilla extract and mix well.
3. Mix the flour, salt, and baking soda in another bowl. Add the dry ingredients to the batter and mix until well blended. Stir in the chocolate chips and walnuts.
4. Drop the dough by small scoops 2 to 3 inches apart on an ungreased cookie sheet. Flatten each scoop with the back of a spoon to about 3 inches in diameter.
5. Bake until the centers are still slightly soft to the touch, 11 to 14 minutes. Let cool on the cookie sheet for 5 minutes, then transfer to racks to cool completely.
Makes 12 to 15 cookies.
Baby Ruth Bars
1 1/3 cups margarine
2 cups brown sugar
1/3 cup white corn syrup
8 cups oatmeal
2 tsp. vanilla
1/2 cup peanut butter
Melt margarine. Add brown sugar, syrup, peanut butter, oatmeal and vanilla. Put in 9×13 cake pan. Bake 350 for about 15 minutes.
Topping:
6 oz. package. chocolate chips
1/2 6 oz. package butterscotch chips
2/3 cup peanut butter
1 cup chopped nuts/peanuts
Melt together and spread on top.
Almond Shorts
1 c Sugar
1 c Sugar, brown
1 ts Baking soda
1 ts Vinegar
1 ts Vanilla extract
3 Eggs
1 lb Butter
6 c Flour
2/3 c Almonds, slivered
Combine sugars, baking soda, vinegar, and vanilla. Stir in eggs. Cut butter into small pieces and work into mixture. Add flour, a cup at a time, and mix well. Knead in almonds. Gather dough into ball and divide into five equal pieces. Roll each piece into a cylinder. If you wish, roll each cylinder in colored sugar. Wrap in wax paper and refrigerate overnight. Preheat oven to 350. Cut each log into 1/4″ slices. Bake on ungreased cookie sheet for 8 minutes. “This recipe is a tradition in my husband’s Swedish family. It makes enough cookies to feed the Swedish Army.”