Peter Pumpkin Squares

Peter Pumpkin Squares
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Peter Pumpkin Squares
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Ingredients
Frosting
Instructions
  1. Mix first four ingredients.
  2. Add dry ingredients. Mix well.
  3. Bake in greased jelly roll ran at 350° for 25-30 minutes.
  4. Mix all ingredients for frosting.
  5. Cool and frost.
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Cream Cheese Cookies

Cream Cheese Cookies
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Cream Cheese Cookies
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Ingredients
Instructions
  1. Cream sugar, margarine, cream cheese, add almond extract, egg yolk, and mix well.
  2. Stir in flour and vanilla, chill.
  3. Roll out, cut, bake in 375° oven.
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Chocolate Raspberry Bars

Chocolate Raspberry Bars
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Chocolate Raspberry Bars
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Ingredients
Filling
Glaze
Instructions
  1. In a bowl, combine flour and confectioners' sugar; cut in butter until crumbly.
  2. Press into an ungreased 9-inch square baking pan.
  3. Bake at 375 for 15-18 minutes or until browned.
  4. Spread jam over warm crust.
  5. In a small mixing bowl, beat cream cheese and milk until smooth. Add vanilla chips; beat until smooth.
  6. Spread carefully over jam layer.
  7. Cool completely. Chill until set, about 1 hour.
  8. For glaze, melt chocolate chips and shortening; spread over filling.
  9. Chill for 10 minutes. Cut into bars; chill another hour. Yield 3 dozen.
Recipe Notes

Exported from MasterCook II

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Pumpkin Gooey Butter Cakes

Pumpkin Gooey Butter Cake
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Pumpkin Gooey Butter Cake
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Ingredients
Crust
Filling
Instructions
  1. Preheat oven to 350 degrees F.
  2. Combine the cake mix, egg, and butter and mix well with an electric mixer.
  3. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
  4. To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth.
  5. Add the eggs, vanilla, and butter, and beat together.
  6. Next, add the powdered sugar, cinnamon, nutmeg, and mix well.
  7. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.
  8. Serve with fresh whipped cream.
Variations
  1. For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.
  2. For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.
  3. For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.
Recipe Notes

Recipe courtesy Paula Deen

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Italian Cream Cake

Italian Cream Cake
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Italian Cream Cake
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Ingredients
Frosting
Instructions
  1. Cream shortening, butter, sugar until light and fluffy. Add egg yolks one at a time, beating well after each.
  2. Add buttermilk along with dry ingredients ending with flour.
  3. Stir in remaining ingredients.
  4. Beat egg whites with cream of tartar til stiff. Fold in.
  5. Bake in 3 9” pans or 4 8” pans at 350° for 30-40 minutes until done.
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Great Cheesecake (no crust)

Great Cheesecake (no crust)
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Great Cheesecake (no crust)
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Ingredients
Instructions
  1. All ingredients must be at room temp. Blend cream cheese, sour cream and butter.
  2. Add cornstarch, sugar, vanilla and lemon juice. Beat until well-blended.
  3. Beat in one egg at a time, continuing to beat until mixture is light and smooth.
  4. Pour into well greased 9” springform pan. (Place the pan on a large square of aluminum foil, and bring the foil up around the sides tightly to prevent water seeping in during baking.) Place the filled pan in a larger pan containing warm water to come halfway up the sides of the springform pan.
  5. Bake at 375° for one hour until the top is golden and center is fairly firm. Turn oven off and let cake cool in it with door open for a least one hour.
  6. Allow to stand at room temp to cool completely about 2 hours. Then cover and refrigerate several hours. About 20 minutes before serving, take out of refrigerator, remove ring and place on cake platter.
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Gooey Toffee Butter Cake

Gooey Toffee Butter Cake
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Gooey Toffee Butter Cake
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Ingredients
Cake
Filling
Instructions
  1. Preheat the oven to 350 degrees F. Lightly grease a 13 by 9 by-2- inch baking pan.
cake
  1. In the bowl of an electric mixer, combine the cake mix, egg, and butter and mix well. Pat into the bottom of prepared pan and set aside.
Filling
  1. For the filling: Still using an electric mixer, beat the cream cheese until smooth. Beat in the eggs and vanilla.
  2. Dump in confectioners' sugar and beat well.
  3. Reduce the speed and slowly pour in butter. Mix well.
  4. Fold in toffee bits.
  5. Pour filling onto cake mixture and spread evenly. Bake for 40 to 50 minutes. Don't be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey, so don't bake it past that point!
  6. Remove from oven and allow to cool completely. Cut into squares. Just remember that these wonderful cakes are very, very rich, and a little will go a long way.
Recipe Notes

Recipe courtesy Paula Deen

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Gooey Butter Cake

Gooey Butter Cake
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Gooey Butter Cake
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Ingredients
Crust
Filling
Topping
Instructions
  1. Heat oven to 350°F. Butter 13x9-inch pan.
  2. In large bowl, combine cake mix, butter and 1 egg; mix until well combined.
  3. Press in bottom of buttered pan.
  4. In small bowl, combine cream cheese, powdered sugar, vanilla and eggs; mix until smooth and creamy. Pour over crust.
  5. Bake at 350°F. for 30 to 35 minutes or until lightly browned.
  6. Serve warm or cool. Cut into squares; top with cherry pie filling.
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Cheesecake

Cheesecake
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Cheesecake
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Ingredients
Crust
Cheesecake
Instructions
Crust
  1. Mix butter and flour.
  2. Pat over sides of spring form pan, and bake at 350° until browned (about 10-15 minutes).
  3. Cool before adding filling.
Cheesecake
  1. Beat cheese and sugar, add vanilla.
  2. Add eggs one at a time.
  3. Pour into cooled crust. Bake at 300° for 1 hour.
Recipe Notes

Georgia Howardell, Kino, 1994

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Cheesecake Factory Recipe

Cheesecake Factory Recipe
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Cheesecake Factory Recipe
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Ingredients
Crust
Filling
Instructions
Crust
  1. Mix all nuts and vanilla wafer crumbs with melted butter and press into a 9 inch buttered springform pan, trying to line the sides as much as possible about 1 1/2" up the sides of the pan, set aside.
Cheesecake
  1. All the filling ingredients should be at room temperature.
  2. Beat the cream cheese until light and fluffy with an electric mixer set on low (keep the setting at low during the entire mixing process).
  3. Add the sugar a little at a time and continue beating until creamy.
  4. Add flour, vanilla and lemon juice, mix well.
  5. Add one egg at a time and beat after each egg.
  6. Add the sour cream and beat well.
  7. Pour cream cheese mixture into the springform pan.
  8. Place on the top rack in the middle of a 325 degrees preheated oven for one hour and 15 minutes.
  9. When time is up turn oven off, prop open oven door and leave in oven for one hour.
  10. Remove from oven and let cool then refrigerate for 24 hours.
Recipe Notes

Remember this important tip : A cheesecake should season. The wait is worth it. The flavor ripens and becomes enriched.

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