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| Raspberry Cheesecake - from Ann S., Michigan skibaa@chartermi.net 1 cup finely crushed graham crackers (about 14 crackers) For crust, combine crushed crackers, almonds, 1/4 cup of
the granulated sugar, 2 tablespoons of the flour, and the
margarine or butter. Press onto the bottom of a 9-inch
springform pan. Set aside.
In a medium mixing bowl combine the remaining granulated
sugar, remaining flour, the cream cheese, liqueur, and
vanilla. Beat with an electric mixer until fluffy. Add eggs
and yogurt, beating on low speed just until combined. Do
not overbeat. Pour into pan.
Place springform pan in a shallow baking pan in oven. Bake
in a 375 degree F. oven for 50 to 55 minutes or until
center appears nearly set when gently shaken. Cool 15
minutes. Loosen cake from side of pan. Cool 30 minutes.
Remove side of pan; cool for 1 hour. Chill at least 4
hours. To serve, arrange berries atop cake. Makes 12
servings. Nutritional facts per serving -
calories: 395 , total fat: 25g , saturated fat: 14g ,
cholesterol: 100mg , sodium: 266mg , carbohydrate: 32g ,
fiber: 1g , protein: 9g , vitamin A: 36% , calcium: 16% ,
iron: 10% |
| Pumpkin Cheesecake - from Stacy K., New Jersey Tfgrade5@aol.com Just made this today and had to give it to my mom to get it OUT OF MY HOUSE. Easy and quick from flylady.net - This recipe is to die for! 1 1/4 cups gingersnap cookie crumbs (crush about 20
cookies in a plastic bag with a rolling pin) Preheat the oven to 350 degrees.
In a large mixing bowl, mix the cookie crumbs and butter. Press
evenly on the bottom of a 9" spring form pan inches. Bake 10 minutes,
then let cool.
Reduce oven temp. to 300 degrees.
In another large bowl, beat the cream cheese, sugar, the cinnamon and
ginger on medium speed until smooth. Add pumpkin puree. Now add in
the eggs, one at a time on low speed. Pour into the cookie crumb pie
shell. Bake your cheesecake until center is firm, about 1 1/4 hours. Cool to
room temperature. Cover and refrigerate at least 3 hours. (but in
your case, you did it two days prior at least) To loosen cheesecake from the sides of the pan, unbuckle the side and
carefully remove. Serve a dollop of whip cream on the cheesecake. Serves 12. |
| Pecan Pie - from Debbie B., Florida DebbBlanchard@comcast.net This recipe was given to me by a lady by the name of Mary Christmas. She has been making this pecan pie for more than 50 years. 3/4 cup granulated sugar Mix sugar, eggs and beat well. Add Karo syrup. Beat well. Melt butter and add to mixture. Add vanilla and pecans. Bake on cookie sheet 1 hr at 350. Use Mrs. Smith's or Pet Ritz pie shell. |
| It Could Be a Snickers Bar - fom LouHigh, Tennessee lhigh86090@comcast.net 12 oz. soft diet ice cream Mix first 4 ingredients in mixer, then stir in cereal. Pour into 8 inch square pan. Cover and freeze. Makes 4 servings. |
| Apple Brandy Cake - from Karen P., Kentucky KarenP3720@aol.com 5 Tablespoons apple brandy (I use apple juice) Combine: Cream together, then add to above mixture:
2 cups sugar Gently fold in apples. Bake in a 13 X 9 inch pan at 375 degrees for 1 hour.
When cool completely; sprinkle top with sifted confectioner's sugar. (place a paper doily on top, sprinkle with conf. sugar, remove doily) |
| Cherry Jello - from Karen P., Kentucky KarenP3720@aol.com 1 small pkg. raspberry jello Dissolve jello and gelatin in 2 cups boiling water. Mix cream cheese, sour cream, powdered sugar, and vanilla with mixer.
Spread on top of jello. Chill several hours. |
| Cherry Cheese Pie - from Karen P., Kentucky KarenP3720@aol.com Filling: Pour into a graham cracker crust. Chill until firm.
Top with 1 can cherry pie filling. |
| Earthquake Cake - from Karen P., Kentucky KarenP3720@aol.com 1 cup flaked coconut Directions: |
| Chocolate Chip Bundt Cake - from Tammi P., New Jersey tirp9999@yahoo.com A Weight Watchers Recipe that can be enjoyed by all. Serves: 16 2 tsp all-purpose flour 1. Preheat oven to 350. Coat a 12-cup bundt pan with cooking spray, dust the inside of the pan with flour and set aside. |
| Honey Cake - from Wendy G., Virginia wendy@wendygoldfein.com Honey cake is served at the Jewish New Year in September /October ( to have a good new year and a sweet new year : )) 3 large eggs Preheat the oven to 350 degrees and grease and flour a 10-inch tube pan. Place the eggs, lemon juice, lemon rind, oil, honey and coffee in a bowl
of an electric mixer. Mix on low speed until well blended. In a separate bowl combine the flour, baking powder, baking soda, salt,
cream of tartar, sugar and cinnamon with a fork until mixed. Gradually add the flour mixture to the eggs mixture, mixing for about 5
minutes or until well blended. Fold in the slivered almonds. Pour the batter into the tube pan. Bake in the oven for 50 minutes to 1
hour, or until a toothpick inserted in the center of the cake comes out
clean. |
| Yogurt Pie - from Stephanie C., Illinois slstinebaker@yahoo.com 2 8 oz or 3 6 oz. Containers of yogurt (Your choice) Mix yogurt and cool whip. Pour into crust and Freeze. Set
out about 1 hour before serving. |
| Fruit Pizza - from Stephanie C., Illinois slstinebaker@yahoo.com Line pizza pan with sugar cookie dough and bake according
to directins. (Can use Pillsbury ready to bake mix if
desired) Cool. Mix: Beat until fluffy. Spread over cooled cookie dough. Over
with any combination of fruit, fresh, frozen or canned. I
use grapes, both red and green, bananas, oranges,
blueberries and strawberries. Thin peach or apricot
preserves with water and drizzle over the fruit. Use about
1/2 cup of preseves and 3 tablespoons of water (may need
more). |
| Granny's Pound Cake - from Debbie J., Texas debjo77@yahoo.com My Granny Johansen made this pound cake weekly. It was wonderful! We had it at every family function as long as I can remember. She died in 1998 at the age of 95--first time in her whole she'd ever been in the hospital! This cake must've added to her longevity! 3 Cups Flour Blend Sugar and Crisco, add egg yolks one at a time -- beat after each egg. |
| Yogurt Coffee Cake - from Ruth P., Missouri jhtur2002@yahoo.com 3/4 cup soft butter Cinnamon-Nut Filling Heat oven to 350 degrees. Grease a tube pan. Cream sugar and butter thoroughly; beat in eggs and vanilla. Stir dry ingredients together; mix into creamed mixture alternately with yogurt. Spread 1/3 of batter in pan. Sprinkle with 1/3 of filling. Repeat twice. Bake 50-60 minutes. Cool slightly in pan before removing. |
| Fresh Apple Cake - from Ruth P., Missouri jhtur2002@yahoo.com 1 1/2 C. oil Combine salad oil, sugar, eggs, and vanilla. Combine dry ingredients and add slowly. Mix in nuts and apples. Pour in greased tube pan. Bake 1 hour in 325 degree oven. Good with a cream cheese frosting glaze. |
| Easy Chocolate Cake - from Sharon B., Michigan brandts@mail.resa.net This is the easiest ever and is sooooooo good. 1 Box of Chocolate Cake Mix Blend all ingredients with a mixer. |
| Trudy's Jam Cake - from Barbara C., Florida bccolvin@bellsouth.net 6 eggs
1 cup butter melted Mix whole eggs, which have been beaten with the melted butter, buttermilk,
brown sugar, and blackberry jam. |