Recipies
Apple Sauce Cookies
1 cup shortning
1 cup sugar
1 egg
1 tsp Baking soda
1 cup applesauce
2 cups flour
1/4 tsp salt
1 tsp vanilla
1 cup raisins or nuts (optional)
Cream shortning and sugar, add egg then apple sauce.
Add dry ingredients then vanilla and nuts/rasins.
Drop by teaspoon full on to greased cookie sheet.
Bake at 350 for 10 minutes or until brown.
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Amaretto Macaroon Cheesecake
Prep Time:25 mins.Skill: Learning CookReady In:5 hrs. 25 mins.Serves:8
1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut, lightly toasted
1/2 cup finely chopped almonds, lightly toasted
1 can (14 oz.) sweetened condensed milk, divided
1/3 cup flour
1/4 cup (1/2 stick) butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA BRAND Cream Cheese
1/4 cup sugar
4 eggs
1/4 cup almond flavored liqueur
MIX coconut, almonds, 1/2 cup of the sweetened condensed milk,
flour and butter; press onto bottom of greased 9-inch springform pan.
BEAT cream cheese, sugar and remaining 3/4 cup sweetened
condensed milk with electric mixer on medium speed until well
blended.
Add eggs, 1 at a time, mixing on low speed after each
addition, just until blended. Blendin liqueur; pour over crust.
BAKE at 325°F for 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.
Turtle Cheesecake
Crust:
2 cups vanilla wafer crumbs
6 Tablespoons melted butter
Combine crumbs and butter press into bottom of 9 inch springform pan. Bake 10 minutes at 350
Filling:
1 14 oz bag carmels
1 5oz can evaporated milk
combine together in pot and melt pour over crust when it comes out of oven
1 cup chopped pecans, toasted
sprinkle pecans over carmel layer in pan
2 8oz cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
2 eggs
1/2 cup semi-sweet chocolate chips, melted
Combine cream cheese, sugar and vanilla at meduin speed till well blended, add eggs one at atime till blended. Blend in melted chocolate. Pour over pecans. Bake at 350 35-40 minutes. Cool completely before removing ring from pan
Garnish with whipped cream and additional pecans if desired
Carrot Cake
Cream together:
2 Cans sliced carrots, drained and mashed
3 cups sugar
2 1/4 cups oil
Add:
6 eggs one at a time
Add the following:
3 cups cake flour
3 tsp. cinnamon
2 1/4 tsp baking soda
2 1/2 tsp baking powder
1 1/2 tsp salt
Add one cup chopped walnuts blend,pour into greased and floured pans
Bake at 350 degrees for 35 to 40 minutes
1 YELLOW CAKE MIX
4 eggs
1/2 cup oil
1 (16 oz.) can solid pack pumpkin
3/4 cup sugar
1 T. cinnamon
1/4 tsp. nutmeg
1/4 cup water
Mix all ingredients with electric mixer for 3 minutes.
Bake in greased
and floured Bundt or tube pan at 350 degrees for 40-45 minutes.
1 cup butter or margarine
2 cups sugar
3 large eggs
2 1/2 cups flour
1/2 tsp baking powder
1/2 tsp salt
1/2 cup water
1 tsp vanilla extract
1/2 cup chopped pecans
2 tsp ground cinnamon
1 tbs plus 1 tsp brown sugar
1 tbs lemon juice
1/4 cup chopped pecans
Beat butter at medium speed of electric mixer about 2 minutes until soft
and creamy.
Gradually add 2 cups sugar, beating at medium speed for 5-7
minutes.
Add eggs, one at a time, beating just until yellow disappears.
Combine flour, baking powder, and salt; add to creamed mixture alternately
with water, beginning and ending with flour mixture.
Mix at low speed
until just blended after each addition. Stir in vanilla.
Pour half of
batter into greased and lightly floured Bundt pan.
Combine 1/2 cup pecans,
cinnamon and brown sugar; sprinkle over the batter.
Top with remaining
half of batter. Bake at 325 degrees for 55-60 minutes or til a wooden pick
inserted in center comes out clean.
Cool in pan on wire rack for 15
minutes; then remove from pan and let cool completely.
Combine powdered
sugar and lemon juice; drizzle over the cake.
Sprinkle with 1/4 cup
pecans.
Enjoy these for now, more to follow.
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