Cakes and Pies

Carole Harrison's Chocolate Swirl Surprise Cake (Sheila)

Devil's food cake mix
1-1/3 cup water
1/3 cup vegetable oil
4 eggs
8-ounce package cream cheese
1/3 cup sugar
1/8 teaspoon salt
1 6-ounce package (1 cup) chocolate chips

Combine cake mix, water, oil, and three eggs in large bowl, and mix on low speed. Beat on medium speed for 2 minutes. Pour into greased and floured tube or bundt pan. Mix cream cheese, sugar, salt, and one egg in small bowl until well blended. Stir in chocolate chips. Drop by teaspoonfuls onto batter, and cut through batter with a spatula for marbled effect. Bake in 350 preheated oven for 40 to 45 minutes or until top springs back when touched lightly. Cool completely before serving.

Note: Carole uses Betty Crocker SuperMoist cake mix for this recipe.

Sweet Potato Pie (Sheila)

1 pound sweet potatoes, peeled, cut, and boiled
1 can sweetened condensed milk
2 eggs
1 tablespoon vanilla
1/4 teaspoon salt
1/2 cup white chocolate, melted
1 unbaked pie shell

Mash cooked sweet potatoes with a mixer. Add condensed milk, eggs, vanilla, salt, and white chocolate. Pour into unbaked pie shell. Bake at 350 degrees for 35 minutes or until middle is set.

Notes:  You may need to add up to 1/2 cup evaporated milk to the pie filling while mixing if it feels too stiff---but I never have. You can also add 1/2 cup flaked coconut and/or 1/2 cup chopped pecans to the unbaked filling.

Coconut Cake (Paul)

2 large eggs
1/2 cup vegetable oil
1 cup plain yogurt
1 teaspoon vanilla
2 cups flour
1/2 cup sugar
1 teaspoon baking soda
1 cup sweetened shredded coconut
2 fresh peaches, peeled and sliced
1 teaspoon cinnamon
Apricot jam, sieved (optional)

In large bowl, beat eggs with oil, yogurt and vanilla until smooth. Combine flour, sugar, soda and coconut. Mix into egg mixture. Turn about one-third of the batter into greased 10-cup ring mold, angel food cake pan or bundt pan. Mix peaches with cinnamon and place half on top of batter. Layer with another third of the batter, then remaining peaches. Top with remaining batter. Bake at 350 degrees for 40 to 50 minutes or until baked. Let cool in pan for 10 minutes. Invert and cool on rack. Spoon sieved apricot jam over cake. Makes 6 to 8 servings. Refrigerate leftover cake.

White Pie (Penny)

1 can Eagle Brand condensed milk
2 cups chopped pecans
1 large container Cool Whip or Dream Whip
1 can crushed pineapple (drained)
2 tablespoons lemon juice

Mix all ingredients well, adding lemon juice last. Pour into two prepared graham cracker pie shells. Let set for two hours in refrigerator.

Carole Harrison's Strawberry Cake (Sheila)

Cake batter
1 white cake mix
4-ounce package strawberry jello
3 tablespoons flour
3/4 cup vegetable oil
4 eggs
1/2 cup water
3/4 cup strawberries, sliced or coarsely chopped

Mix dry ingredients, then add oil, eggs and water and mix well. Add strawberries. Pour batter into two greased and floured 9-inch cake pans. Bake for 30 to 35 minutes in preheated 350-degree oven until toothpick comes out clean.

Strawberry Butter Cream Frosting
1 box powdered sugar
1/4 cup strawberries, sliced
3/4 stick butter or margarine

Combine all ingredients, and mix well. Frosts two 9-inch layers.

Cheesecake with Orange Glaze (Paul)

Crust
1-1/2 cups graham cracker crumbs
1/2 cup melted butter/margarine
1/4 cup brown sugar, firmly packed
1 teaspoon cinnamon

Combine graham cracker crumbs, butter/margarine, brown sugar and cinnamon. Mix well and press into greased 8 x 12 baking dish.

Filling
1-1/2 pounds cream cheese, softened
4 eggs
3/4 cup sugar
1 teaspoon vanilla

Combine cream cheese, eggs, sugar and vanilla in large bowl. Beat with electric mixer until smooth and creamy. Pour over prepared crust. Bake in 350 degree oven for 25 minutes.

Topping
1 cup sour cream
1/4 cup sugar

Combine sour cream and sugar. Mix well and spread on hot cheesecake. Return to 350 degree oven. Cook 5 minutes longer. Remove and set aside to cool.

Glaze
Three 10-ounce cans mandarin oranges (drain and reserve juice)
1/4 cup sugar
1/4 cup cornstarch
Frozen orange juice concentrate

Add enough orange juice concentrate to reserved juice to make 2 cups liquid. Pour into saucepan. Stir in sugar and cornstarch until smooth. Cook over medium heat, stirring constantly for about 3 minutes or until mixture thickens. Add mandarin oranges and pour over cheesecake. Refrigerate until ready to serve. Serves 12 to 16.

Double Chocolate Cheesecake (Paul)

Crust
1 cup crushed chocolate wafers
3 tablespoons butter/margarine

Combine wafer crumbs and butter. Press into bottom of 9-inch spring form pan. Bake at 350 degrees for 10 minutes.

Filling
3 large packages cream cheese, softened
3/4 cup sugar
3 large eggs
1 teaspoon vanilla
3 square white chocolate, melted
3 squares semisweet chocolate, melted
2 tablespoons raspberry schnapps liqueur (optional)

Blend cream cheese and sugar in food processor or with electric mixer. Add eggs, one at a time, mixing well after each addition. Add vanilla. Remove half the batter to another bowl. Stir melted white chocolate and liqueur into this portion. In remaining batter, blend in melted semisweet chocolate. Pour dark batter into chocolate wafer crust and spread evenly. Spoon white batter carefully over top and spread evenly. Bake at 425 degrees for 10 minutes. Reduce heat to 250 degrees. Bake for 30 to 35 minutes longer or until center of cake is just barely firm. Remove from oven and run knife around sides. Let cool completely before removing sides.

Glaze
1/4 cup whipping cream
4 squares semisweet chocolate
Chocolate-dipped strawberries

Melt chocolate with cream over hot water in double boiler, stirring until smooth. Place cake on rack over waxed paper. Pour glaze over entire cake. Bang rack several times to smooth surface. Garnish with chocolate-dipped strawberries. Makes 12 to 16 servings.

Ann Adler's Chocolate Lover's Cake (Sheila)

1 box dark chocolate cake mix
1/3 cup dark brown sugar
4 eggs
1 cup sour cream
1/2 cup warm water
1/2 cup salad oil
1/2 package chocolate chips (12 ounce package)
1/2 package chocolate chips (other half)

Combine water, oil and first half of chocolate chips. Heat until chocolate is melted and let cool. Combine rest of ingredients in large mixing bowl and mix until well blended, about 4 minutes. Spoon batter into greased and floured 10-inch tube pan. Sprinkle rest of chips over batter and gently mix in with a fork. Bake in 350 oven 60-70 minutes. Cool in pan before removing.
Vanilla ice cream makes a nice accompaniment.

Special hints from Ann Adler: Duncan Hines dark chocolate cake mix is a good choice. When flouring the pan, use cocoa instead of flour. Because there is so much chocolate in this cake, it is fragile and will fall easily. Never open the oven door while the cake is baking, and do no use a toothpick to test it! TO TEST IT. You just have to guess that it is done, but you can generally tell from the sides. When you take it out of the oven, be very careful and don't bump it or jiggle it. Let it cool completely before removing it from the pan. Once it has cooled, it is stable.
 

Spice Pie (Sheila)

1-1/2 cups sugar
3 tablespoons flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
3 eggs (beaten)
1-1/2 cups milk (evaporated works well)
1 teaspoon vanilla

Mix all ingredients together and pour into unbaked 9-inch pie shell. Dot top with butter (about 3 tablespoons). Bake at 375 degrees for 15 minutes, then reduce heat to 350 degrees for 50-60 minutes - until it looks thick. If it looks like the crust is starting to burn around the edges, place a piece of aluminum foil over the top of the pie as it is baking.

Graham Cracker Crust (standard recipe)
Combine 1-1/4 cups graham cracker crumbs, 1/4 cup sugar and 1/4 cup softened butter or margarine in a small bowl. Blend well with pastry blender. Using back of large spoon, press crumb mixture firmly into 9-inch pie plate to form a crust. Bake at 375 degrees for 8 minutes and cool.

Fudge Frosting (Delphine)

1 ounce unsweetened chocolate
1 cup sugar
1/3 cup milk
1/4 cup shortening
1/4 teaspoon salt

Bring slowly to fine boil. Boil hard one minute, stirring constantly. Remove from heat. Add 1 teaspoon vanilla and beat until thickened.

Amazing Apricot Pie (Sheila)

1 can (12 ounces) evaporated milk
3 eggs
1 teaspoon vanilla
1 cup Bisquick
3/4 cup sugar
1/4 cup butter or margarine
1 can (17 ounces) apricot halves, drained
1/2 cup apricot preserves

Heat oven to 350 degrees. Grease 10-inch pie plate. Mix all ingredients except preserves in blender until smooth, approximately one minute. Pour into pie plate. Bake until knife inserted in center comes out clean, about 40 minutes. Cool completely. Heat preserves over low heat until melted and spread over pie. Cool.

Strawberry Pie (Sheila)

1 cup sugar
1 cup water
4 tablespoons cornstarch
1 small package strawberry jello
1 pint strawberries
Graham cracker crust

Combine sugar, water and cornstarch. Cook in sauce pan, stirring constantly, until medium thick, about 10 minutes. Remove from heat. Stir in jello and let cool slightly. Meanwhile, clean and dice strawberries. Add strawberries to jello mixture and pour into graham cracker crust. Chill and serve with whipped cream.

Chocolate Frosting (Sheila)

1/4 cup melted butter, margarine or shortening
1/2 cup cocoa
1/4 teaspoon salt
1/3 cup milk
1-1/2 teaspoon vanilla
3-1/2 cups powdered sugar (sifted)

Combine butter, cocoa and salt. Add milk and vanilla. Mix in sugar in three parts. Adjust sugar or milk for right consistency.

Bittersweet Chocolate Frosting (Sheila)

1 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
1 cup water
1 tablespoon butter
1 teaspoon vanilla
3 squares unsweetened chocolate

Cook sugar, cornstarch, salt and water, stirring constantly, till thick. Remove from heat and add rest of ingredients. Cool in refrigerator. Makes about 1-2/3 cups frosting, enough for 8 or 9-inch layer cake.

Incredible Cheesecake (Sharon)

Crust:
Blend 1-1/2 cups graham crackers crumbs with 1/4 cup sugar and 1/4 cup melted butter. Press firmly into bottom and sides of tube pan and chill for 10 minutes.

Beat until fluffy:
    24 ounces cream cheese
    4 eggs
    1-1/2 cups sugar
    1/8 teaspoon salt
    1 teaspoon vanilla

Pour into pan and bake for 50 minutes at 350 degrees. Let stand for 15 minutes. Mix 2 cups sour cream, 1/4 cup sugar, 1 teaspoon vanilla and spread over top of cake. Bake for 10 minutes at 450 degrees. Let cake cool and refrigerate overnight. Keep covered.

Vienna Revel Bundt Cake (Sheila)

Cake:
2/3 cup brown sugar (packed)
1/3 cup flour
3 tablespoons butter or margarine, softened
2 teaspoons cinnamon
1/2 teaspoon instant coffee
1/3 cup finely chopped nuts
1 package white cake mix
1 cup water
1/4 cup salad oil
3 eggs

Grease and flour 12-inch bundt pan. Mix sugar, flour, butter, cinnamon, coffee and nuts until crumbly and set aside. Blend dry cake mix with water, oil, and eggs on low speed until moistened. Beat 4 minutes on medium speed. Pour 1/3 of the batter into bundt pan. Sprinkle with 1/2 of crumbly mixture. Repeat, using second third of batter and remaining crumbly mixture and last third of batter on top. Bake at 350 degrees for 45 minutes or until cake springs back when touched lightly in center. Cool 10 minutes and remove from pan. Cool completely. Spread cake with spice glaze, allowing some to drip
down sides.

Spice glaze:
1 cup powdered sugar (sifted)
1/4 teaspoon instant coffee dissolved in 1 tablespoon hot water
1/4 teaspoon cinnamon
1-2 teaspoons water

Mix sugar, coffee and cinnamon. Stir in enough water to reach proper glaze consistency and drizzle over top of cake.

Microwave Lemon Meringue Pie Filling (Sheila)

1-1/2 cups sugar
3 tablespoons cornstarch
3 tablespoons flour
Dash salt
1-1/2 cups hot water
3 slightly beaten egg yolks (save whites for meringue)
2 tablespoons butter or margarine
1/2 teaspoon grated lemon peel
1/3 cup lemon juice
Few drops yellow food coloring, optional

Combine all ingredients in microwave-proof mixing bowl. Stir well with whisk. Cook on high setting for 1 minute; stir and cook at high setting 1 more minute. Stir. Continue cooking at high setting, stirring with a whisk after each minute (8 to 9 minutes total cooking time). Pour into baked pie shell and top with meringue. Bake at 350 degrees for 12 to 15 minutes.

Coconut Carrot Cake (Delphine)

2 cups unsifted flour
2-1/2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 cup oil
2 cups sugar
3 eggs
One 8-ounce can crushed pineapple in juice
2 cups grated carrots
1-1/3 cups flaked coconut
1/2 cup chopped nuts

Mix flour, baking soda, cinnamon, and salt. Beat oil, sugar and eggs thoroughly and add flour mixture. Beat until smooth. Add pineapple, carrots, coconut and nuts. Pour into greased 13 x 9 inch pan. Bake at 350 degrees for 50-60 minutes. Cool 10 minutes, remove from pan and cool on rack.

Coconut cream frosting:
Toast 1 cup coconut and cool. Cream one 3-ounce package cream cheese with 1/4 cup butter. Alternately, add 3 cups sifted powdered sugar, 1 tablespoon milk and 1/2 teaspoon vanilla. Beat until smooth. Add half the coconut. Frost cake and top with remaining coconut.

Philadelphia Brand's Own Cheesecake (Sheila)

Crust:
1 cup graham cracker crumbs
3 tablespoons margarine, melted

Combine crumbs and margarine. Press into bottom of 9-inch spring form pan. Bake at 325 degrees for 10 minutes.

Filling:
8-ounce packages cream cheese, softened
1/2 cup sugar
1 tablespoon lemon juice
1 teaspoon grated lemon rind
1/2 teaspoon vanilla
2 eggs, separated

Combine cream cheese, sugar, juice, rind and vanilla, mixing at medium speed with electric mixer until well blended. Add egg yolks, one at a time, mixing well after each addition. Fold in stiffly beaten egg whites. Pour mixture over crust. Bake at 300 degrees for 45 minutes.

Delphine's Special Christmas Fruitcake

Fruits and nuts:
1/2 pound pitted dates
1/2 pound walnuts, halved
1/2 pound Brazil nuts
1/2 pound candied cherries (optional red and green)
1/2 pound candied pineapple (optional red, green, natural)
1/4 pound whole citron
Blanched almonds

Batter:
1 tablespoon butter
3/4 cup sugar
2 eggs
1 tablespoon honey
3/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Prepare pans (loaf pan, tube pan or mound on pie or round cake pan) by lining with brown paper greased with shortening. Place well-greased wax paper on top of brown paper. Cut pineapple slices into chunks (quarters or fifths) and citron into ribbon strips. Set aside some red and green cherries, pineapple chunks and blanched almonds for decorating later. Mix remaining fruit and nuts by shaking them gently in large plastic bag.

Prepare batter by mixing butter and sugar. Add eggs and honey and then sifted dry ingredients. Pour batter over fruits and nuts in large bowl. Toss gently (like a salad) to coat each piece well. Pour into prepared pans and bake slowly in preheated 300 degree oven for 1-1/2 hours (until cake holds together). Remove from oven and decorate with reserved cherries, pineapple and blanched almonds.

Turtle Cake (Sheila)

Melt together on low heat, stirring frequently, and set aside:
1/2 cup evaporated milk
3/4 cup butter or margarine
1 14-ounce bag of caramels

Prepare one German chocolate cake mix according to package directions. Pour half of the cake batter into a greased 9 x 13 pan. Bake at 350 degrees for 15 to 20 minutes. Pour caramel mixture over cake, then sprinkle with 1 cup chopped walnuts and 1 cup chocolate chips (half of a 6-ounce bag) over caramel mixture. Pour remaining cake batter on top and sprinkle with 1/2 cup nuts. Bake at 350 degrees for 20 to 25 more minutes.

German Sweet Chocolate Cake (Sharon)

Cake:
1 package German's sweet chocolate
1/2 cup boiling water
1 cup butter
4 egg whites, unbeaten
1/2 teaspoon salt
2-1/2 cups cake flour
1 cup buttermilk
2 cups sugar
1 teaspoon vanilla
1 teaspoon baking soda
4 egg whites, stiffly beaten

Melt chocolate in boiling water and cool. Cream together butter and sugar. Add egg yolks and beat. Add melted chocolate and vanilla. Sift together salt, soda and flour. Add alternately with buttermilk to chocolate mixture. Fold in beaten egg whites. Pour into three greased and floured 8" or 9" cake pans. Bake at 350 degrees for 30 to 40 minutes. Frost with coconut-pecan frosting (below).

Coconut-pecan frosting:

Combine 1 cup evaporated milk, 1 cup sugar, 3 egg yolks, 1/4 pound margarine and 1 teaspoon vanilla. Cook and stir over medium heat until thickened, about 12 minutes. Add 1-1/3 cups coconut and 1 cup chopped pecans.

Pineapple and Cake Dessert (Sharon)

Bake one yellow or white Jiffy Cake, according to package directions, in a 9" x 13" pan and cool. Beat together 2 cups milk, an 8-ounce package cream cheese and one small package instant vanilla pudding. Spread this mixture over top of cake. Drain one can crushed pineapple and sprinkle on top. Spread a layer of cool whip and sprinkle chopped nuts on top of all.

Cherry-Almond Coffee Cake (Sheila)

Cake:
1 cup sour cream
1/4 cup water
3 eggs
1 Betty Crocker SuperMoist sour cream white cake mix
1 can (21 ounces) cherry pie filling (other fruit pie filling)
1/4 cup sliced almonds

Grease and flour a jelly roll pan. Mix sour cream, water and eggs. Stir in dry cake mix, and stir until moistened. Batter will be somewhat lumpy. Spread in pan. Drop pie filling by generous spoonfuls onto cake batter. Bake at 350 degrees for 25 to 35 minutes, until cake springs back when touched lightly. Cool, sprinkle with almonds and drizzle with glaze.

Mix together 1-1/2 cups powdered sugar and 2 tablespoons milk. Add a few drops
milk, if needed, to reach desired consistency. Pour over cake as a glaze.

Peach Pie (Delphine)

5 large peaches (peeled), sliced
1 cup sugar
3-1/2 tablespoons flour
1 cup heavy cream
Few drops almond extract

Mix sugar, flour, cream and almond extract and pour over peaches. Pour into unbaked 10-inch pie crust. Bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees and bake 40 minutes. Sprinkle top of pie with 1/2 cup coconut last 20 minutes.

Cranberry Streusel Coffee Cake (Paul)

Streusel:
3/4 cup lightly packed brown sugar
1/2 cup flour
1 teaspoon cinnamon
1/4 cup butter

Mix sugar, flour and cinnamon. Blend in butter until crumbly.

Cake:
1/2 cup softened butter
1 cup sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
2 cups cranberries (fresh or frozen)

Cream butter with sugar until light and fluffy. Beat in eggs, one at a time, then vanilla. Sift together flour, baking powder, baking soda and salt. Add to creamed mixture alternately with sour cream. Spread half the batter in a greased and floured 10-inch spring form pan. Sprinkle with half the streusel mixture and half the cranberries. Spread with remaining batter, and sprinkle evenly with remaining cranberries and streusel. Bake in 350 degree oven for an hour or until toothpick comes out clean. Cool in pan 10 minutes, then remove from pan. Serve warm. Serves 12. To reheat, wrap in foil and heat about 20 minutes in 350 degree oven.

Alternate baking directions: For 13 x 9 inch cake pan, spread batter evenly in pan, then sprinkle cranberries and streusel evenly on top (no layers). Bake about 45 minutes.

Apple Torte (Paul)

1/2 cup butter, softened
1/2 cup sugar
1/4 teaspoon vanilla
1 cup flour
1 8-ounnup flour
1 8 package cream cheese, softened
1/4 cup sugar
1 egg
1/2 teaspoon vanilla
1 teaspoon lemon juice
4 cups peeled, thinly sliced apples
1/3 cup brown sugar
1 teaspoon cinnamon
1/4 cup sliced almonds

Preheat oven to 450 degrees. Cream butter and 1/2 cup sugar together in a bowl. Stir in 1/4 teaspoon vanilla. Blend in flour thoroughly. press mixture into bottom and up sides 1 inch of a 9-inch spring form pan. Beat together cream cheese, 1/4 cup sugar, egg, 1/2 teaspoon vanilla and lemon juice. Beat until smooth and pour into unbaked pastry shell. Toss together apples, brown sugar and cinnamon. Layer over cheese mixture. Sprinkle almonds over apples. Bake at 450 degrees for 15 minutes. Reduce heat to 350 degrees and bake for 30 minutes longer. Loosen spring form pan slightly to cool, and cool on rack before removing from pan.

Pumpkin Pie Cake (Judy Nice)

1 large can pumpkin
1 large can evaporated milk
3 eggs
1 cup sugar
1-1/2 teaspoons cinnamon
1/4 teaspoon cloves
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/2 teaspoon salt

Mix together in order listed. Pour into 9 x 13 pan. Sprinkle 1 box yellow cake mix on top. Sprinkle 1-1/2 cup chopped nuts on top of that, and drizzle with 1 cube melted butter. Bake at 350 degrees for 55 minutes. Serve with whipped cream.

Japanese Fruit Pie (Judy Sender)

2 cubes butter/margarine
4 eggs
2 cups sugar
1 cup chopped nuts
1 cup coconut
1 cup raisins
1 teaspoon vinegar
2 teaspoons vanilla
1/2 cup drained pineapple

Melt butter. Add sugar and blend together. Add eggs, vinegar and vanilla. Then add fruit and nuts. Mix well. Pour into 2 unbaked pie shells. Bake at 325 degrees for 50 to 55 minutes.

Frozen Pumpkin Pie (Judy S)

1 cup canned pumpkin
1 cup sugar
1 cup whipping cream
1 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon cloves

Whip cream. Mix other ingredients together and fold into whipped cream--do not beat. Chill. Line a 9-inch pine pan with waxed paper and press 1 quart of slightly softened vanilla ice cream on sides and bottom. Pour pumpkin mixture over top and freeze at once.

Nut Sponge Cake (Zlata)

6 eggs
1-1/4 cups sugar
1-1/4 cups flour
1 teaspoon baking powder
1/2 cup orange juice
Vanilla to taste
1/2 cup walnuts

Separate eggs. Beat egg whites with a little sugar until stiff. In another mixing bowl, beat egg yolks and sugar. Add flour, orange juice and vanilla gradually. Beat on medium speed until well-mixed. Add nuts. Fold egg white mixture carefully, by hand, into egg yolk mixture. Pour into greased baking pan. Bake at 350 degrees for 45 minutes to an hour, until cake tests done with toothpick. Turn baking pan upside down until cake has cooled.

Corinne's Cheesecake (Judy S)

3/4 cup graham cracker crumbs
3 8-ounce packages cream cheese
1 cup sugar
3/4 cup sour cream
2 tablespoons lemon juice
4 eggs

Butter spring form pan heavily and shake graham cracker crumbs inside. Pour out excess crumbs. In large mixing bowl, cream cheese until smooth. Add 1 egg at a time and mix. Add sour cream, sugar and lemon juice, and mix until smooth and creamy. Pour into spring form pan. Bake at 350 degrees for 30 to 40 minutes or until just firm. Do not overbake. Mix together 1 cup sour cream, 1 tablespoon lemon juice and 1/2 cup sugar for topping. Pour topping over cake and bake for 10 to 15 more minutes. Cool and remove from spring form pan.

Variations: Can be baked in small custard cups for 10 to 15 minutes (until firm) and an additional 5 minutes after topping has been added. After cheesecake has cooled, can be further topped with cherries, blueberries, etc.

Narsai's Almond Cake (Holly)

8 ounces almond paste
1 cube butter
1/4 teaspoon almond extract
3/4 cup sugar
3 eggs
2 tablespoons Kirsch or Triple Sec
1/4 cup flour
1/3 teaspoon baking powder
Powdered sugar for dusting
Fresh raspberries

Cut almond paste into small cubes. Cream with butter and sugar until there are no lumps. Beat in eggs. Add almond extract and 1 tablespoon of the liqueur. Beat in flour and baking powder only until mixed; do not beat too long. Pour into a buttered and flour 8-inch round cake pan. Bake in 350-degree preheated oven for 35 minutes. Invert on platter when cooled, and dust with powdered sugar.

While cake is cooling, force raspberries through a sieve to extract juice from seeds. Mix in the remaining 1 tablespoon of liqueur. To serve, place a few tablespoons of the raspberry juice on a plate, and place a piece of cake on top of the juice.

Butterfinger Cake (Penny)

Yellow cake mix
1 can Eagle Brand milk
1 bowl Cool Whip
1 package of Butterfingers (six), crushed

Bake cake in 13 x 9 inch pan according to package directions. Let cool. Poke holes on top of cake. Pour Eagle Brand milk on top and let run into holes. Sprinkle some Butterfinger pieces on top, then spread with Cool Whip and rest of crushed Butterfingers.

Cake Frosting (Penny)

Mix 1 cup cold water and 1/4 cup flour in blender. Boil in small frying pan until thick. Cover and cool.

Mix together 2 sticks butter or margarine, 1 cup sugar, and 2 teaspoons vanilla for 5 to 10 minutes. Add flour mixture, and beat until smooth.

French Silk Pie (Judy S)

Shell:
Spread thick layer of butter/margarine in pie plate. Press shredded coconut into butter until surface is coated with thick layer. Bake at 250 to 300 degrees until golden.

Filling:
1 cup sugar
1 cup butter or margarine
2 tablespoons instant coffee
1 cup coarsely chopped nuts
2 eggs
2 ounces bitter chocolate, melted and slightly cooled
Rum or brandy to taste

Cream together butter and sugar. Add eggs, one at a time, beating at least 3 minutes between each egg. Add cooled chocolate, coffee, rum or brandy, and nuts. Turn into shell. Chill well.

Croatian Apple Strudel (Frances F)

3 tablespoons oil
3 tablespoons soft butter
3/4 teaspoon salt
1-1/2 cups warm water
4-1/2 cups sifted flour

Mix above ingredients. Knead on floured board until it no longer sticks to hands. Do not use excess flour. Sprinkle flour over large tablecloth. Divide dough into two equal parts, and place one ball of dough in the middle of table. Grease with a little cooking oil. Put oil on other dough ball, and set aside. Wait 30 minutes. Roll out with a rolling pin as with a pie; do not make it too large. Wait another 30 minutes-A MUST! The dough will then stretch easily.

While dough is resting, peel, core and slice 3 pounds of cooking apples. Don't let the dough stand too long, or it will dry out and crack when it is rolled.

Sprinkle some bread crumbs (1/4 cup), melted butter/margarine and sugar over entire dough. Along one side of the table lengthwise, place sliced apples inward about 6 inches. Sprinkle with sugar and cinnamon to taste. Splash with butter/margarine and roll completely. Place on greased cookie sheet in "S" shape, and cut on top for steam to escape. Brush with melted butter/margarine. Bake at 375 degrees for 50 minutes or until brown.
 

Yugoslavian Nut Cake (Judy)

Cake batter:
Cream together 3/4 cup butter and 1-1/2 cups sugar. Add 4 large eggs, one at a time. Sift together 3 cups flour, 1-1/2 teaspoons baking powder and 1-1/2 teaspoons baking soda. Separately, combine 1 pint sour cream and 1-1/2 teaspoons vanilla. Add alternately with flour mixture to butter mixture.

Nut mixture:
2 cups walnuts
1-1/2 cups brown sugar
2 tablespoons flour
1-1/2 teaspoons vanilla
1 teaspoon cinnamon

Mix nut mixture with your hands. Pour cake batter into tube pan. Pour nut mixture on top of batter and swirl though. Bake at 350 degrees for 1 hour and 15 minutes. Cool in pan for 15 to 30 minutes. Sprinkle powdered sugar on top.

Better-Than-Libby's Pumpkin Pie (Sheila)

2 cups canned pumpkin
2 eggs
1 can sweetened condensed milk (not evaporated milk)
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg

Note: There is no added sugar.

Mix all ingredients. Pour into unbaked 9-inch pie shell. Bake at 425 degrees for 15 minutes. Turn heat down to 350 degrees. Bake for 30 to 35 minutes or until done.