Recipes - Cakes And Other Baked Desserts

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catbehaviors

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This recipe for German Apple Cake was SO good with our fresh apples. It's perfectly moist and delicious. A must try if you have some extra apples! :nod:

What you will need:

2 eggs
1 cup of vegetable oil
2 cups white sugar
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups of all-purpose flour
1 teaspoon baking soda
4 cups of apples – peeled, cored, and diced

Instructions:

Preheat oven to 350 degrees F. Grease and flour (1) 9 X 13 inch cake pan.
In a mixing bowl, beat oil and eggs until creamy. Add sugar and vanilla and beat well.
Combine flour, salt, baking soda, and cinnamon in another bowl.
Slowly add the flour mixture into the egg mixture and mix well. Batter will be thick.
Add the apples to the batter and mix with a wooden spoon.
Spread batter into prepared pan.
Bake for 35 to 45 minutes, oven times may vary.
Cool and serve with a dusting of powdered sugar, optional.

I found this recipe on www.allrecipes.com

 

Winchester

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Lemonade Party Cake

1 box lemon or yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
6 oz. can frozen lemonade concentrate, thawed
3/4 cup confectioners' sugar
1 container Betty Crocker[emoji]174[/emoji] Whipped fluffy white or fluffy lemon frosting
Yellow colored sugar, if desired

Heat oven to 350 degrees (325 degrees for dark or nonstick pan). Make cake as directed on box for 13 x 9-inch pan. Cool 15 minutes.

Mix lemonade concentrate and powdered sugar. Pierce top of warm cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. Drizzle lemonade mixture evenly over top of cake. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.

Spread frosting over top of cake. Sprinkle with sugar. Store covered in refrigerator.
 

Winchester

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IMO, this is THE only recipe for a white coconut cake that anybody will ever need. It is just scrumptious!

White Coconut Layer Cake

1 large egg, plus 5 egg whites
1 cup sugar
1/4 cup water
1 Tbsp. baking powder
1 tsp. vanilla extract
3/4 tsp. salt
1 tsp. coconut extract
3/4 cup cream of coconut
2-1/4 cup (9 ounces) cake flour, sifted
12 Tbsp. (1½ sticks) unsalted butter, cut into 12 pieces, softened, but still cool
2 c. packed (about 8 oz.) sweetened shredded coconut

Adjust oven rack to lower-middle position and heat oven to 325 degrees. Grease two 9-inch round cake pans with shortening and dust with flour. Beat egg whites and whole egg in large measuring cup with fork to combine. Add cream of coconut, water, vanilla, and coconut extract and beat with fork until thoroughly combined. 3. Combine flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Mix on lowest speed to combine, about 30 seconds. With mixer still running on lowest speed, add butter one piece at a time, then beat until mixture resembles coarse meal, with butter bits no larger than small peas, 2 to 2-1/2 minutes.

With mixer still running, add one cup liquid. Increase speed to medium-high and beat until light and fluffy, about 45 seconds. With mixer still running, add remaining liquid in steady stream (this should take about 15 seconds). Stop mixer and scrape down bowl with rubber spatula, then beat at medium-high speed to combine, about 15 seconds. (Batter will be thick.) Divide batter between cake pans and level with offset or rubber spatula. Bake until deep golden brown, cakes pull away from sides of pans, and toothpick inserted into center of cakes comes out clean, about 30 minutes (rotate cakes after about 20 minutes). Do not turn off oven. Cool in pans on wire racks about 10 minutes, then loosen cakes from sides of pans with paring knife, invert cakes onto racks and then re-invert; cool to room temperature.

To toast the coconut: While cakes are cooling, spread shredded coconut on rimmed baking sheet; toast in oven until shreds are a mix of golden brown and white, about 15 to 20 minutes, stirring 2 or 3 times. Cool to room temperature.

Buttercream:
4 large egg whites
1/4 cup cream of coconut
1 cup sugar
1 tsp. coconut extract
Pinch salt
1 tsp. vanilla extract
1 pound unsalted butter, each stick cut into 6 pieces, softened, but still cool

Combine egg whites, sugar, and salt in bowl of mixer; set bowl over pan containing 1-1/2 inches of barely simmering water. Whisk constantly until mixture is opaque and warm to the touch and registers about 120 degrees on an instant-read thermometer, about 2 minutes. Transfer bowl to mixer and beat whites on high speed with whisk attachment until barely warm (about 80 degrees) and whites are glossy and sticky, about 7 minutes. Reduce speed to medium-high and beat in butter one piece at a time. Beat in cream of coconut and coconut and vanilla extracts. Stop mixer and scrape bottom and sides of bowl. Continue to beat at medium-high speed until well-combined, about two minutes.

 
 

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Honey Bun Cake

1 (18.25 oz.) pkg yellow cake mix
3/4 c. vegetable oil
4 eggs
8 oz. sour cream
1 c. brown sugar
1 Tbsp. ground cinnamon
2 c. confectioners' sugar
1/4 c. milk
1 Tbsp. vanilla extract

Preheat oven to 325 degrees.

In a large mixing bowl, combine cake mix, oil, eggs, and sour cream. Stir by hand approximately 50 strokes, or until most large lumps are gone. Pour half of the batter into an ungreased 9 x 13-inch glass baking dish. Combine the brown sugar and cinnamon and sprinkle over the batter in the cake pan. Spoon the other half of the batter into the cake pan, covering the brown sugar and cinnamon. Swirl the cake with a knife until it looks like a honey bun.

Bake in the preheated over for 40 minutes or until a toothpick inserted in the center of the cake comes out clean.

In a small bowl, whisk together the confectioners' sugar, milk, and vanilla until smooth. Spread frosting on the cake while it's still warm. Serve warm.

 
 

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An oldie-but-goodie from Betty Crocker

French Silk Frosting

2-2/3 cups confectioners’ sugar
2/3 cup soft butter
2 oz. unsweetened chocolate, melted and cooled
3/4 tsp. vanilla
2 Tbsp. milk

In small bowl, blend sugar, butter, chocolate, and vanilla on low speed. Gradually add milk and beat until smooth and fluffy.

 
 

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Also known as Turtle Cake

Caramel Fudge Cake

18-1/4  to18-1/2 oz. pkg. chocolate cake mix
14 oz. pkg. caramels, unwrapped
1/2 c. butter or margarine
14 oz. can sweetened condensed milk (Do not use evaporated milk)
1 c. coarsely chopped nuts

Preheat oven to 350 degrees. Prepare cake mix according to package directions. Place 2 cups cake batter in greased 13 x 9-inch pan. Bake 15 minutes. Meanwhile, in heavy saucepan over low heat, melt caramels with butter, stirring occasionally. Remove from heat and stir in condensed milk. Remove cake from oven. Spread caramel mixture over cake. Pour remaining cake batter over the caramel mixture and spread carefully. Top with chopped nuts.

Return cake to oven. Bake 30 to 35 minutes longer or until cake springs back when lightly touched. Cool on wire rack.

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Apple Coffee Cake

3/4 cup shortening
1-1/2 cups sugar
2 eggs
2-1/2 cups sifted flour
1 tsp. baking soda
3/4 tsp. salt
3/4 tsp. cinnamon (I use a full teaspoon)
3/4 cup warm coffee
3-4 Golden Delicious apples, pared & diced for 3 cups
1/2 cup chopped walnuts (I use pecans)
Mixture of 1/3 cup packed light brown sugar and 1/2 tsp cinnamon

Preheat oven to 350 degrees. In bowl, cream shortening until light. Gradually beat in sugar. Beat in eggs, one at a time. Sift together flour, soda, salt, and cinnamon. Add to creamed mixture, alternating with the warm coffee. Fold in peeled and diced apples and the chopped nuts.

Transfer to a greased and floured 13 x 9-inch baking pan. Sprinkle with the mixture of light brown sugar and cinnamon over the top. Bake 45 minutes. Cool pan on wire rack. Cut in squares to serve. Makes 15 servings.
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Pound Cake Moist and Easy

2 cups sugar
½ lb. butter (room temperature)
6 eggs (cold)
2 cups flour
1 tsp. vanilla
2 Tbsp. lemon juice


Beat sugar and butter together until creamy, about 2 minutes. Add all eggs and beat. Add flour, vanilla and lemon juice; beat until thoroughly blended. Lightly grease and flour tube pan and bake 55 minutes at 350 degrees on middle rack of oven. Cool in pan 10 minutes and invert onto serving plate. Dust with powdered sugar when cool.


Found this in a church cookbook. It's so easy and more moist than most pound cake recipes that I've found.
 

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Blueberry Cake

INGREDIENTS
1 1/2 cups all-purpose flour
• 1/2 cup white sugar
• 2 1/2 teaspoons baking powder
• 1 pinch salt
• 1/2 cup milk
• 1/4 cup vegetable oil
• 1 egg
• 2 cups blueberries

• 1/3 cup all-purpose flour
• 1/2 cup white sugar
• 3/4 teaspoon ground cinnamon
• 1/4 cup margarine

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan.
2. In a large bowl, mix together the flour, sugar, baking powder and salt. Make a well in the center and pour in the milk, oil, and egg. Mix well. Stir in the blueberries. Pour into prepared pan. In a small bowl, combine 1/3 cup flour, 1/2 cup sugar and 3/4 teaspoon cinnamon. Cut in the margarine until crumbly. Sprinkle over cake.
3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
 

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Cheesecake

1 cup graham cracker crumbs
3 tablespoons granulated sugar
3 tablespoons butter or margarine, melted

4 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
3 tablespoons all-purpose flour
4 large eggs
1 cup sour cream
1 tablespoon vanilla extract

Combine graham cracker crumbs, 3 tablespoons sugar, and melted butter. Press onto the bottom of a 9-inch springform pan. Bake at 325°F for 10 minutes.
Meanwhile, combine cream cheese, 1 cup sugar, and flour; mixing at medium speed with an electric mixer until well blended. Add 4 eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla; pour over the crust.
Bake at 450°F for 10 minutes. Reduce the temperature to 250°F and continue baking for 1 hour.
Loosen the cake from the rim and cool before removing. Chill.
 

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MILLIONAIRE MOUSSE CAKE

2/3 c. butter
1 c. heavy or whipping cream
Sugar
1 c. unsweetened cocoa
6 lg. eggs
2 tsp. vanilla extract
1/4 tsp. salt
1/2 c. all-purpose flour
White Chocolate Glaze (below)

About 4 hours before serving or early in day:
1. Preheat oven to 325 degrees. Grease bottom only of a 9-inch springform pan.

2. In 2-quart saucepan over low heat, heat butter, cream, and 3/4 cup sugar until butter just melts. Remove from heat; stir in cocoa. Freeze mixture, stirring occasionally, until slightly thickened, about 15 to 20 minutes.

3. In large bowl, with mixer at low speed, beat eggs, vanilla, and salt just until mixed. Add flour and 3/4 cup sugar. On high speed, beat until very light and fluffy, about 5 minutes. Stir about 1/4 of egg mixture into cooled chocolate mixture then fold all of chocolate mixture into remaining egg mixture. Pour batter into pan. Bake 55 to 60 minutes until cake is firm in center. (Cake will be very moist when done; standard tests for doneness cannot be used.) Run thin-bladed knife around edge of cake to loosen from side of pan. Cool cake completely in pan on wire rack (cake will fall and leave a deep indentation). Remove side of pan.

4. Prepare White Chocolate Glaze; spread over cake. Refrigerate until glaze is firm.


WHITE CHOCOLATE GLAZE:

In 1-quart saucepan over very low heat, melt 12 ounces white chocolate (or four 3-ounce Swiss confectionery bars or two 6-ounce white baking bars), 1/3 cup confectioners' sugar, and 1/4 cup shortening.
 

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Chocolate Chip Cream Cheese Brownies


2 (8 oz.) packages cream cheese, softened to room temperature
1/2 c. sugar
2 1/2 t. vanilla extract
2 eggs
2 (20 oz.) pkgs. prepared chocolate chip cookie dough

Preheat oven to 350 degrees.

In a bowl, combine cream cheese, sugar, vanilla and eggs until smooth. Press one pkg. of cookie dough onto the bottom of an ungreased 9x13 inch baking pan. Pour the filling over the dough.

Slice the other dough pkg. into 1/4 inch rounds. Flatten the slices between your hands (spraying hands with pam makes this easy). Place on top of the filling, covering as much as you can (you don't have to cover the entire surface).

Bake for 30-35 minutes, until golden brown.

Refrigerate for at least 1 hour before cutting.
 

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PUMPKIN CAKE BARS


4 eggs
2 c. cooked pumpkin or 1 lb. can
1 1/2 c. sugar
1/4 tsp. salt
1 tsp. ginger
1 tsp. cinnamon
1/2 tsp. cloves
1 yellow cake mix
1/2 c. butter, melted
1 c. chopped nuts (I like pecans)


Mix eggs, pumpkin, sugar, salt, ginger, cinnamon and cloves together. Pour into 9 x 13 inch cake pan. Sprinkle dry cake mix on top. Drizzle melted butter over mix. Spread chopped nuts over all.
Bake at 350 degrees for 1 hour and 20 minutes. Cover with foil loosely to keep from browning too soon for first half of baking time. Cut in squares. Serve with whipped cream. Makes 24 bars.
 

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Best Ever Coffee Cake

1 box yellow cake mix
4 eggs, beaten
3/4C oil
1 C buttermilk
1 C brown sugar
2 teaspoons cinnamon
1/2 C pecans

Mix first 4 ingredients well. Pour into a greased 13" x 9" baking dish. Combine brown sugar, cinnamon and pecans. Swirl into batter. Bake at 300 degrees for 40 to 60 minutes.

Glaze

1 c powdered sugar
2 Tablespoons milk
1 teaspoon vanilla

Mix all ingredients and pour over warm cake.
 

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Carrot Cake


Cake

1 1/2 cups granulated sugar
1 cup vegetable oil
3 eggs
2 cups Gold Medal[emoji]174[/emoji] all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon salt
3 cups shredded carrots (5 medium)
1 cup coarsely chopped walnuts


Cream Cheese Frosting


1 package (8 oz) cream cheese, softened
1/4 cup butter or margarine, softened
2 to 3 teaspoons milk
1 teaspoon vanilla
4 cups powdered sugar


1.
Heat oven to 350°F. Grease bottom and sides of one 13x9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour. In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, 1 teaspoon vanilla and the salt; beat on low speed 1 minute. Stir in carrots and nuts. Pour into pan(s).
2. Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Frost 13x9-inch cake or fill and frost round layers with frosting. Store in refrigerator
 

Winchester

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A bunch of cheesecake recipes, if anybody is interested. Rick's favorite dessert on earth is cheesecake, so even though I hate cheesecake, I make them often for him.

Peanutty Hot Fudge Cheesecake

1-1/2 cups graham cracker crumbs
1/3 cup melted butter or margarine
1/4 cup sugar
8 oz. pkg. cream cheese, softened
1 cup confectioners’ sugar
1/3 cup peanut butter
3 cups thawed Cool Whip
1/4 cup chopped peanuts
1/4 cup fudge topping, heated

Preheat oven to 350 degrees. Combine crumbs, margarine, and sugar. Press into bottom and ½-inch up the sides of a 9-inch springform pan. Bake 10 minutes. Cool. Beat cream cheese, confectioners’ sugar, and peanut butter in large bowl until well-blended. Fold in Cool Whip and pour into cooled crust. Sprinkle with peanuts. Chill several hours until firm.

Just before serving, remove pan rim. Drizzle heated topping over cheesecake. Serve immediately. Refrigerate leftovers. Makes 10 to 12 servings.


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Chocolate Raspberry Cheesecake

Crust:
1-½ cups finely crushed chocolate sandwich cookies
2 Tbsp. butter or margarine

Preheat oven to 325 degrees. Mix crumbs and butter; press onto bottom of 9-inch springform pan.

Filling:
4 (8 oz. pkg.) cream cheese, softened, divided
3/4 cup sugar
1 tsp. vanilla
3 eggs
1/2 cup sour cream
6 squares semi-sweet chocolate, melted & slightly cooled
1/3 cup strained red raspberry preserves

Beat 3 packages of the cream cheese, sugar and vanilla at medium speed with electric mixer until well blended. Add eggs, 1 at a time, mixing at low speed after each addition, just until blended. Blend in sour cream and pour over crust.

Beat remaining cream cheese and 6 square of the melted chocolate at medium seed on electric mixer until well-blended. Add preserves and mix well. Drop rounded tablespoonfuls of chocolate mixture over plain cream cheese mixture; do not swirl.

Bake 1 hour and 15 minutes to 1 hour and 20 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.

Topping:
6 squares semi-sweet chocolate
1/4 cup whipping cream

Melt remaining chocolate and whipping cream over low heat, stirring until smooth. Spread over cooled cheesecake. Refrigerate 4 hours or overnight. Garnish with Cool Whip, raspberries and mint leaves. Makes 12 servings.


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Cappuccino Cheesecake

Crust:
2 cups graham cracker crumbs
1/3 cup sugar
6 Tbsp. margarine, melted

Mix crumbs, sugar and margarine together and press onto bottom and 2 inches up sides of 9-inch springform pan. Bake in preheated 325 degree oven for 10 minutes.

Filling:
3 Tbsp. coffee-flavored liqueur
1 Tbsp. instant coffee
4 (8 oz. pkg.) cream cheese, softened
1 cup sugar
2 Tbsp. flour
2 tsp. vanilla
4 eggs

Combine liqueur and instant coffee; stir to dissolve. Set aside. Beat cream cheese, sugar, flour and vanilla at medium speed with electric mixer until well blended. Add eggs, 1 at a time, mixing at low speed after each addition, just until blended.

Blend in coffee mixture; pour into crust. Bake 55 to 60 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Garnish with chocolate dipped almonds or chocolate covered coffee beans.


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Orange Chocolate Swirl Cheesecake

Crust:
1-1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup margarine, melted

Preheat oven to 325 degrees. Mix crumbs, sugar, and margarine; press into bottom and 1½ inches up sides of 9-inch springform pan. Bake 10 minutes.

Filling:
3 (8 oz. pkg.) cream cheese, softened
1 cup sugar
5 eggs
2 Tbsp. orange-flavored liqueur or orange juice
1/2 tsp. grated orange peel
4 squares semi-sweet chocolate, melted and slightly cooled

Beat cream cheese and sugar at medium speed with electric mixer until well blended. Add eggs, 1 at a time, mixing at low speed after each addition, just until blended. Blend in liqueur and peel. Reserve 2 cups of the batter. Pour remaining cream cheese batter over crust. Blend chocolate into reserved batter. Add spoonfuls of the chocolate batter to the cream cheese batter. Cut through batters with knife several times for marble effect.

Bake 55 to 60 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Makes 12 servings.


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Brownie Bottom Cheesecake

Brownie Bottom:
1 stick butter
4 squares unsweetened chocolate
1-1/2 cups sugar
2 eggs
1/4 cup milk
1 tsp. vanilla
1 c. flour
1/2 tsp. salt

Cheesecake:
3 (8 oz. pkg.) cream cheese, softened
3/4 cup sugar
1 tsp. vanilla
3 eggs
1/2 cup sour cream

Preheat oven to 325 degrees.

For Brownie Bottom, melt butter and chocolate in 3-quart heavy saucepan over low heat, stirring constantly. Cool. Add sugar and eggs, 1 at a time, mix until blended after each addition. Blend in milk and vanilla. Stir in combined flour and salt, mixing just until blended. Spoon into greased and flour 9 x 3-inch springform pan, spreading evenly. Bake 25 minutes.

For Cheesecake, beat cream cheese, sugar and vanilla at medium speed with electric mixer until well blended. Add eggs, 1 at a time, mixing at low speed after each addition, just until blended. Blend in sour cream. Pour over Brownie Bottom (filling will almost come to the top of the pan). Bake 55 to 60 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Let stand 30 minutes at room temperature before serving. Drizzle with assorted ice cream toppings, if desired. Makes 12 servings.


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Pralines and Cream Cheesecake

2 (8 oz. pkg.) cream cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1/2 cup almond brickle chips
1 ready made graham cracker crust - 9-inch
3 Tbsp. caramel ice cream topping

Mix cream cheese, sugar, and vanilla at medium speed with electric mixer until well blended. Add eggs and mix until blended. Blend in almond brickle chips. Pour into crust. Dot the top of the cheesecake with topping. Cut through batter with knife several times for marble effect. Bake at 350 degrees about 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.


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Boston Cream Cheesecake

Cake Bottom:
1 (9 oz.) yellow cake mix for one-layer cake

Grease bottom only of 9-inch springform pan. Prepare cake mix as directed on package; pour batter evenly into springform pan. Bake 20 minutes.

Filling:
2 (8 oz pkg.) cream cheese, softened
1/2 cup granulated sugar
1 tsp. vanilla
2 eggs
1/3 cup sour cream

Beat cream cheese, sugar and vanilla at medium speed with electric mixer until well blended. Add eggs, 1 at a time, beating at low speed after each addition, just until blended. Bend in sour cream. Pour over cake layer. Bake 35 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.

Topping:
2 squares unsweetened chocolate
3 Tbsp. margarine
2 Tbsp. boiling water
1 cup confectioners' sugar
1 tsp. vanilla

Melt chocolate and margarine over low heat, stirring until smooth. Remove from heat. Add water and remaining ingredients; mix well. Spread over cooled cheesecake. Refrigerate 4 hours or overnight. Makes 12 servings.


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This recipe is from Simply Delicious Desserts with Eagle Brand Sweetened Condensed Milk (1989). My mother-in-law gave me this book (I think she got it with Eagle Brand labels) years and years ago and I've used so many of the recipes....they're all good.
 

Rick said this is worth posting here. He loves it.

Tropical Cheesecake

1-1/4 cups graham cracker crumbs
1/2 cup flaked coconut, toasted
1/2 cup toasted, finely chopped nuts
2 Tbsp. light brown sugar
1/4 cup butter or margarine, melted
2 (8 oz.) pkg. cream cheese, softened
14 oz. can Eagle Brand Sweetened Condensed Milk
3 eggs
1/4 cup frozen orange juice concentrate, thawed
20 oz. can juice-pack crushed pineapple, well drained (reserve 1/2 cup juice)
8 oz. sour cream, room temperature
2 Tbsp. granulated sugar
1-1/2 tsp. cornstarch

Preheat oven to 300 degrees. Combine crumbs, coconut, nuts, brown sugar and margarine. Press mixture firmly on bottom and halfway up side of 9-inch springform pan.

In large mixer bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and juice concentrate and mix well. Stir in 3/4 cup crushed pineapple. Pour into prepared pan. Bake 1 hour and 5 minutes or until center is set. Spread the top with sour cream. Bake 5 minutes longer. Cool on wire rack.

While cheesecake is cooling, in small saucepan, combine granulated sugar and cornstarch. Mix well. Gradually add the reserved 1/2 cup pineapple juice, then the remaining crushed pineapple. Over low heat, cook and stir until thickened. Cool. Spread the cooled pineapple mixture over the cheesecake. Chill. Garnish as desired. Keep leftovers in refrigerator. Makes one 9-inch cheesecake.

What I do: Rick refuses to eat coconut, so I use 1-1/2 cups cracker crumbs and 3/4 cup toasted nuts (I used pecans). I have to bake my cheesecake for 1 hour and 10 minutes to get the center set.

You can decorate the center of the cheesecake with sliced kiwi and a maraschino cherry (as per the picture in the cookbook).

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lizzie

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2 lbs cream cheese,room temperature (this is important as it will not beat up creamy and smooth if cool)

1 can pumpkin

4 eggs

1/4 cup sour cream

1 1/2 cups sugar

1 tsp. pumpkin pie spice (add more or less to taste)

3 tablespoons flour

1 teaspoon vanilla

Beat the cream cheese at high speed in a mixer bowl til creamy and smooth.Add the pumpkin and beat,then the eggs and sour cream.sugar.spices,flour and vanilla.The order really doesn't matter as long as it all gets in there and is beaten creamy and smooth.

I use a large springform pan,but I don't care for very much crust.Instead,I crushed some gingersnaps in a food processor til they were fine crumbs,and greased the springform pan really well,bottom and sides and seams,and then dusted uit very well with the gingersnap crumbs.Pour in the batter and wrap the pan in heavy duty foil...bottom and sides.Place in a large roasting pan,and into a 350 oven,but pour hot water in the roaster til it comes up to the middle of the springform pan.Bake for 1 hour and don't peek!Test for doneness by using a cake tester or slender knife about an in or so in from the edge...if it comes out clean,it's done.Remove the whole thing from the oven and carefully remove pan from water,remove the foil and let it set til partially cooled.Remove the sides of the springform pan,place on a platter and cover with saran wrap...chill thouroughly.This is lovely served with a rum flavored whipped cream,or just by itself.

You could also use sweet potatoes,baked and put through a food mill.
 

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This was in our local newspaper yesterday. I just took it out of the oven a few minutes ago. It looks wonderful!

Classic Sour Cream Coffee Cake

Servings: 12

For the batter:

1 cup (2 sticks) unsalted butter

1-1/2 cups granulated sugar

1-1/4 cups sour cream (not light or non-fat)

2 large eggs

1 teaspoon vanilla extract

2 cups sifted flour (sift before measuring)

1/2 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon fine-grain sea salt

For the cinnamon-sugar filling:

1 cup pecans, chopped

3/4 cup packed dark brown sugar

1/4 cup granulated sugar

1 tablespoon cinnamon

Pinch of sea salt

Heat the oven to 325 degrees F. Coat a 12-cup (large) Bundt pan with a bit of vegetable oil or cooking spray (do not use baking spray).

To make the batter, in a large bowl, combine the butter and sugar. Use an electric mixer to beat until light and fluffy. Add the sour cream, eggs and vanilla, then mix again until well incorporated.

Measure and sift together the flour, baking soda, baking powder and salt. Add the flour mixture to butter-sugar mixture a little at a time, mixing between additions and scraping the sides of the bowl as needed, until well mixed. Set aside.

To make the filling, in a large bowl combine the pecans, brown sugar, granulated sugar, cinnamon and salt. Mix well. Spoon a shallow layer of the filling mixture over the bottom of the Bundt pan. Spoon half the batter into the pan over the filling. Sprinkle all but 1/4 cup of the remaining filling evenly over the batter.

Pour the rest of the batter over the filling, smoothing it with a silicone spatula. Sprinkle with the remaining filling.

Bake for 50 to 60 minutes, or until the cake pulls away from sides and a toothpick inserted at the center comes out clean. Start testing for doneness after the cake has baked for 40 minutes since ovens and pans vary in the way they bake. Remove from oven and transfer cake pan to a cooling rack. Let cool before slicing.
 
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