Desserts

Cheesecake V

Summary

Yield
24 Servings
Source Annette Heffernan (2001)
Prep time
1 hour
Cooking time
1 hour, 10 minutes
Total time
2 hours, 10 minutes

Ingredients

1 3⁄4 c
graham cracker crumbs
1⁄3 c
melted butter (use real butter)
2 c
sugar (divided)
24 oz
cream cheese (softened)
4
eggs
2 T
vanilla (divided)
1 1⁄2 c
sour cream

Instructions

Blend graham cracker crumbs, 1/4 cup sugar and butter together. Press crumbs on side and bottom of well-greased 10-inch springform pan.

Filling: Mix cream cheese and 1 1/2 cups sugar for 3 to 5 minutes. Add eggs and 1 teaspoon vanilla. Beat the entire mixture for 30 minutes. Bake at 300° for 50 to 60 minutes. Remove from oven and cool at room temperature for 20 minutes.

Topping: Blend sour cream, 1/4 cup sugar and 1 teaspoon vanilla together. Pour on top of slightly cooled cheese- cake, return to oven for 10 more minutes.

Cheesecake IV

Summary

Yield
24 Servings
SourceMarie Faure (1984)
Prep time
45 minutes
Cooking time
55 minutes
Total time
1 hour, 40 minutes

Ingredients

 
graham cracker crust (or use Redi-Crust [Ready Crust])
4
eggs (well beaten)
12 oz
cream cheese
1 1⁄2 c
sugar (divided)
1 t
vanilla
2 c
sour cream

Instructions

Make a graham cracker crust and pack it into a 9-inch pie pan (or use Redi-Crust). Mix well beaten eggs with cream cheese, 1 cup sugar and vanilla in a blender. Pour into pie shell and bake 45 minutes at 350°. Remove and cool 15 minutes. Then spread gently with sour cream mixed with 1/2 cup sugar and bake 10 minutes more. Cool and refrigerate several hours.   

Notes

If you do use a Redi-Crust [Ready Crust] graham cracker pie shell, do not pour all of the cheesecake mixture in, as it will overflow. Use all but about 1/4 to 1/2 cup.

Cheesecake II

Summary

Yield
24 Servings
SourceRaelene Walker (1977)
Prep time
30 minutes
Cooking time
40 minutes
Total time
1 hour, 10 minutes

Ingredients

2 1⁄2 c
graham cracker crumbs
1⁄2 c
butter or margarine (melted)
1 lb
cream cheese softened (such as Philadelphia)
1 c
sugar (plus 4 tablespoons for topping)
2 T
lemon juice
2 t
vanilla (divided)
1 ds
salt
4
eggs
2 c
sour cream

Instructions

Combine crumbs and butter; press into pan, building up the sides. To make filling: Beat cream cheese until fluffy. Gradually blend in 1 cup sugar, lemon juice, 1 teaspoon vanilla and salt. Add eggs, one at a time, beating well after each. Pour filling into crumb crust. Bake at 325° for 30 minutes, or until set.

Topping: Combine sour cream, 4 tablespoons sugar and 1 teaspoon vanilla. Spoon over top of pie. Bake 10 minutes longer at 325°. Cool, then refrigerate several hours before serving. Half of this amount fits a 9-inch pan. 

Cheesecake I

Summary

Yield
12 Servings
SourceClaryss Tobin (1977)
Prep time
30 minutes
Cooking time
2 hours, 30 minutes
Total time
3 hours

Ingredients

2 pk
cream cheese (8 oz. size)
1 c
sugar
5
eggs (separate, beat whites and fold in last)
2 c
sour cream
1 t
lemon juice
1 t
vanilla

Instructions

Combine above ingredients, adding egg whites last. Pour in a graham cracker crust (use a springform pan). Bake at 300° for 1 hour. Turn oven off and leave in oven for 1 hour. Open door for 1/2 hour, then remove. Refrigerate. 

Light Fruitcake

Summary

Yield
2 Fruitcakes
SourceMarge Smith (1980)
Prep time
30 minutes
Cooking time
4 hours
Total time
4 hours, 30 minutes

Ingredients

2 c
sugar (granulated)
1 lb
butter
6 c
sifted flour
1 t
mace
1 t
nutmeg
2 t
baking powder
1 t
salt
4 c
almonds, pecans, walnuts
2 pk
light raisins
1 pk
currants
1 pk
citron
3 pk
red cherries
1 q
mixed peels
12
beaten eggs
1⁄2 c
orange juice
1 1⁄2 c
sherry
1 c
flour (for dredging)

Instructions

Grease loaf pans with butter. Line with wax paper. Preheat oven to 250°. Place pan of water under baking pans. Beat sugar with butter; set aside. Add dry seasoning to flour. Mix into dredged fruit. Beat eggs. Add sherry and orange juice. Add to dry ingredients. Moisten evenly, stirring up from bottom. Mix well. Fill pans 3/4 full, pressing down whole cherries and nuts. Smooth tops. Cover pans with brown wrapping paper. Bake 4 hours in 250° oven. Tops may be glazed after baking and decorated with red, green cherries, pineapple slices and almonds. When cool, wrap in aluminum foil, large baggies, freeze to age. 

Notes

Bake in November for Christmas giving. 

Orange Fruit Cake

Summary

Yield
24 Servings
SourceMrs. Cizmadia (1970)
Prep time
30 minutes
Cooking time
1 hour
Total time
1 hour, 30 minutes

Ingredients

1 c
sugar
1⁄2 c
Crisco
2⁄3 c
sour milk or buttermilk
1 c
raisins
2
eggs (beaten)
1 t
vanilla
1 t
soda
2 c
flour
1⁄2 c
nut meats
 
rind of 1 orange

Instructions

Put orange rind and raisins through medium-fine chopper. Cream shortening and sugar. Add beaten eggs and beat well. Add sifted dry ingredients alternately with sour milk. Add vanilla. Fold in fruit and nuts. Bake in tube pan 1 hour at 350° . Add 1/2 cup sugar to juice of orange and pour over cake while hot. 

Homemade Fruit Cake

Summary

Yield
8 Cakes
SourceAmy Dailey (1985)
Prep time
30 minutes
Cooking time
2 hours, 30 minutes
Total time
3 hours

Ingredients

3 c
sugar
1 lb
butter ( use half margarine and half butter)
6
eggs
5 c
all-purpose flour
1 t
soda
1 t
baking powder
1 oz
pure lemon extract
1⁄2 lb
dates (sliced into 1/8-inch pieces)
1 pk
white raisins
1 lb
shelled pecans (pulverized)
1 lb
candied cherries (sliced into quarters)
1 lb
candied pineapple

Instructions

Pour 1/2 of the flour on fruit and stir until coated in large mixing bowl. Cream butter and sugar and add to fruit mixture. Add 6 eggs, one at a time. Add flour and baking powder and soda. Let stand 10 to 15 minutes. Pour into 6 (1-pound) greased coffee cans*. Cover cans with foil. Place in canner with water up to within 3 inches of the top of the cans. Cook on top of stove, checking for doneness after 2 1/2 hours, wiping the top of the foil dry.

*Also, makes 8 (11 1/2-ounce) Campbell’s soup cans, shorter cooking time, 1 1/2 hours. 

Dot's Fruit Cake

Summary

Yield
24 Servings
SourceMilli Swain (1997)
Prep time
30 minutes
Cooking time
1 hour, 15 minutes
Total time
1 hour, 45 minutes

Ingredients

1 lb
pecans (approx. 4 cups, broken or halved)
1⁄2 lb
candied cherries (cut into small pieces)
1⁄2 lb
candied pineapple (cut into small pieces)
1 lb
dates (cut into small pieces)
1 c
flour
1 c
sugar
1 t
baking powder
1⁄4 t
salt
1 t
vanilla
4
eggs

Instructions

Beat eggs well; add sugar and vanilla. Put flour, salt and baking powder over chopped fruit and nuts, then mix. Pour eggs and sugar over fruit mixture. Mix. Grease and line an angel food cake pan with waxed paper. Pour batter into pan. Bake for 1 hour and 15 minutes at 300°. Remove from pan, cool, then store in covered tin or in a container in the refrigerator. 

Notes

This is easy, rich and delicious. 

Madeleines

Summary

Yield
24 Madeleines
SourceSara Klein (2004)
Prep time
1 hour
Cooking time
10 minutes
Total time
1 hour, 10 minutes

Ingredients

8 T
unsalted butter
1 c
flour
1⁄2 t
baking powder
  pn
salt
1 c
sugar
2
eggs extra large
1 t
vanilla
 
powdered sugar

Instructions

Heat butter over medium heat about 5 minutes. Remove from heat and allow to cool to room temperature. In a small bowl, whisk together the flour, baking powder and salt. Beat eggs and sugar at medium-high speed until thick and pale yellow, about 2 minutes, then mix in vanilla. Sift flour mixture over the top of egg mixture and fold in, using 3 additions. Fold in the cooled melted butter in 3 additions. Let rest for at least 30 minutes. Preheat oven to 450°. Generously butter 2 (12-mold) madeleine pans. Fill the molds 3/4 full with batter, leaving the batter mounded in the center. Bake about 8 to 10 minutes, until the cakes are golden on top with golden brown edges. Immediately unmold each cake onto a rack to cool. Dust with powdered sugar, if desired, when serving. 

Peach Upside-Down Gingerbread

Summary

Yield
16 Servings
SourceBess Mealer (1977)
Prep time
30 minutes
Cooking time
30 minutes
Total time
1 hour

Ingredients

1⁄4 c
butter or margarine
1⁄3 c
packed dark brown sugar
1 cn
Cling peach halves (1 lb., drained)
1 pk
gingerbread mix (14 oz.)
1 c
heavy cream, whipped (can substitute Cool Whip)

Instructions

Put butter in heatproof 8-inch square pan and set over low heat until melted. Add sugar and mix until well blended. Arrange peach halves, cut side down, in sugar mixture. Prepare gingerbread mix according to package directions and pour over peaches. Bake in preheated 375° oven about 30 minutes, then loosen edges. Turn out on a serving plate, fruit side up, and cut in 2-inch squares. Top with whipped cream or Cool Whip. 

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