| CRUST 6 T 1/2 c 1/2 c 1/4 c 1/8 tFILLING 24 oz 1 c 3 2 t 1/4 t 12 oz |
butter finely chopped walnuts flour powdered sugar salt cream cheese at room temp. sugar large eggs pure vanilla extract salt sour cream |
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| Preheat oven to 325 F. Cream the butter, then blend in the walnuts, flour, sugar, and salt. Press the dough into bottom of greased 11x7x1.5 inch glass pan. Bake until edges are golden brown (20-25 min).Prepare water bath in 9×13 glass baking pan with dish cloth in a double layer on bottom of pan. Preheat oven and water bath to 350 F. Blend the cream cheese and sugar well by hand. Be sure to get out all of the lumps. Add the eggs, blending well. Blend in the vanilla, salt and sour cream. Pour over the baked crust. Bake in the water bath until edges start to brown (about 45 min), then (without opening the oven) turn off the oven and leave the cheesecake in for 30-60 min more. Refrigerate overnight. Top with Amy’s Cranberry Sauce. Serves 14.
Adapted from Cookwise, by Shirley Corriher (filling) and Joy of Cooking by Irma Rombauer (crust). |
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Archive for Desserts
Flourless Chocolate Cake
| 1½ c 1½ c 2½ c 1½ c 8 2 t |
butter, cubed semisweet chocolate chips white sugar unsweetened cocoa powder eggs vanilla |
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| Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom and one inch up the sides of a 9×13 inch pan.Melt the butter in a large saucepan over low heat. Stir in chocolate, and continue to stir until almost melted. Remove from heat, and stir until melted and smooth. In a large bowl, stir together the sugar and the cocoa powder. Whisk in the eggs and vanilla until well blended, then whisk in the chocolate and butter. Pour the batter into the prepared pan.Bake for about 45 minutes in the preheated oven. The cake is ready when the edges have nicely puffed and the surface is firm except for a small spot in the center that will jiggle when the pan is gently shaken. Cool cake in the pan over a wire rack. | ||
Greek Lemon Cake
| 10 Tbs. 1 1/2 c. 3 3/4 c. 2 1/4 c. 2 tsp. 1/4 tsp. 2 Tbs.3/4 c. 1 1/2 c. |
unsalted butter sugar eggs warm milk sifted flour baking powder salt grated lemon rindfresh lemon juice sugar |
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| Preheat oven to 350. Cream butter thoroughly. Add sugar gradually. Beat eggs with lemon rind until light and creamy. Fold into butter and sugar. Stir in milk, then slowly the combined flour, baking powder and salt. Pour batter into well-greased and floured 9×13 pan and bake 25-30 minutes. Just before the cake is ready to come out, squeeze lemons for juice. Add to sugar to moisten but not melt. Spoon mixture evenly over hot cake and return to oven to bake 5 minutes or more until the juice penetrates and the cake top is dry. Cut while warm and cool in pan. | ||
The Chocolate Cake
| 1 box 4 oz 5 16 oz 2 sticks 1 t 2 c |
devils food cake mix instant chocolate pudding mix eggs sour cream butter, melted almond extract chocolate chips |
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| Mix together and pour in greased 12 cup bunt pan.Bake at 350 50-55 min. | ||
Brownies With A Crust
| 1 c 1/4 c 1/2 c 1 can 1/4 c 1/4 c 1/2 t 1 1 t 1 |
flour sugar butter sweetened condensed milk cocoa flour baking powder egg vanilla 7 or 8 oz. chocolate bar |
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| Mix 1 c of the flour with the sugar and margarine. Press into 8″ x 8″ pan and bake @ 350 F for 15 minutes. Meanwhile, mix the condensed milk, cocoa, 1/4 c flour, baking powder, egg, and vanilla.Let crust cool in pan for 3-5 minutes while you break or cut the chocolate bar into chunks. Evenly arrange chocolate chunks on crust. Pour milk mixture over them. Return the pan to the oven for 20 min. or until center has set. | ||
Peanut Butter Nugget Roll
| 1 c 2 c 2 c 1 c 1 c |
peanut butter rolled oats powdered milk raisins honey or corn syrup |
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| Mix peanut butter and rolled oats, then mix in remaining ingredients. Shape into 4 rolls. Leave plain or roll in nuts, dried apricots, coconut, or carob.Adapted from Cooking with Home Storage, p. 245. | ||