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Angel Food Cake
Needed: Angel Food Cake, favorite toppings and can of whip cream or cool whip
Buy an angel food cake from your grocery store bakery dept.
Slice pieces of the cake and place on plates and just add your favorite toppings
& whip cream!
Our favorite toppings are - a jar of chocolate heated up and melted over the top or frozen
strawberries, defrosted and add a little sugar if needed and spoon over the top. You can
also use a can of frosting!
The kids love to add sprinkles also. Easy , fun and great for when people come over as it
is hardly no work to do! Sent in by someone at PenneyLanesTowneSquare
Easy Pie
Needed: 1 graham cracker pie crust ( purchase already made) 1 box chocolate pudding,
milk. can whip cream or cool whip
Prepare pudding according to directions for pie filling. Pour into pie crust and chill.
When serving top with whip cream or cool whip
* You can also use banana pudding and line bottom of crust with sliced banana's and use
more to decorate the top ~ From Laura
7-Up Bundt Cake
Needed: 1 1/2 cups margarine, 3 cups sugar, 5 eggs, 3 cups flour, 2
tablespoons lemon extract, 3/4 cup 7-Up
Cream margarine & sugar together, add eggs and mix well. Add flour and lemon extract
mixing well. Add in 7-Up & mix. Put in a greased and floured Bundt pan and bake at 325
degrees for 1 - 1 1/2 hours.
Serves 10-12 Send in by Our
Circle Of Friends
APPLE DAPPLE CAKE
Needed :1 cup raisins, 1 cup coconut, 1 cut black walnuts,3 cups peeled apples,3 cups
flour
½ teaspoon salt, 1 ½ cups oil, 2 cups sugar, 3 eggs, 2 tablespoons vanilla, 1 teaspoon
baking soda
Mix oil, sugar and eggs at once. Sift together flour, soda and salt, add to sugar mixture.
Chop together raisins, coconut, walnuts, and apples, add to mixture along with vanilla.
Bake at 325 degrees for 1 ½ hours in tube pan.
This cake has a wonderful "fruitcake texture" but without all the green and red
rubber fruit. It is extremely moist and great for the holidays. Enjoy! I do. From: Cindy
Freland~funotes.com
& parrotislandsoap.com
MAGIC COOKIE BARS
Needed: ½ cup butter or margarine, 1 ½ cups graham cracker crumbs,
1 (14 oz) can Eagle Brand Sweetened Condensed Milk, 1 (6 oz) package semi-sweet chocolate
morsels
1 (3 ½ oz) can flaked coconut & 1 cup chopped nuts
Preheat oven to 350 degrees (use 325 degrees if using glass dish). In 13 x 9 inch baking
pan, melt butter on stovetop. Sprinkle crumbs over butter. Pour sweetened condensed milk
evenly over crumbs. Top evenly with remaining ingredients and press down gently. Bake
25-30 minutes or until lightly browned. Cool thoroughly before cutting. Store, loosely
covered at room temperature.
HINT: To prevent nuts from falling off while you enjoy these, put them on first.
Another great recipe from Cindy
Freland ~funotes.com & parrotislandsoap.com
Easy Peanut Butter Cookies
Needed: 1 cup chunky peanut butter, 1 egg -beaten, 1 cup granulated sugar,
1/2 teaspoon vanilla
Mix peanut butter and sugar together well, Stir in vanilla and beaten egg.
Shape into balls about 1 inch. Place balls on ungreased cookie sheet. Using
a fork press down to slightly flatten them.
Bake at 350 degrees for 12 to 15 minutes Then cool on a wire rack. For
softer cookies shorten the cooking time slightly. Makes about 2-3
dozen Submitted by Heather
Easy Fruit Bake
Needed: 2 cans of fruit pie filling, 1 bottle of squeeze butter, 1 yellow
cake mix, Optional-1 package of nut pieces (walnuts or pecans)
Preheat oven to 350 degrees. Use a ungreased 9 x 13 pan.
Pout the fruit filling into pan and sprinkle the cake mix over the top of
fruit, using enough to form a layer about 1/2 to 3/4.
Lightly cover the cake mix with butter. Bake at 350 degrees for 40-50 min,
checking it. Until it is golden brown around the edges. If using the
optional nuts sprinkle them on for last 15 minutes. Makes 8 to 12 servings
Submitted by Sara
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Chocolate Velvet Cheesecake
1 c Vanilla Wafer Crumbs
1/2 c Chopped Pecans
3 tb Granulated Sugar
1/4 c Margarine, Melted
16 oz Cream Cheese, Softened
1/2 c Brown Sugar, Packed
2 ea Large Eggs
6 oz Semi-sweet Chips, Melted
3 tb Almond Flavored Liqueur
2 c Sour Cream
2 tb Granulated Sugar
Combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9-inch springform
pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese and brown sugar, mixing at
medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each
addition. Blend in chocolate and liqueur; pour over crust. Bake at 325 degrees F., 35 minutes.
Increase oven temperature to 425 degrees F. Combine sour cream and granulated sugar; carefully
spread over cheesecake. Bake at 425 degrees F. 10 minutes. Loosen cake from rim of pan; cool
before removing rim of pan. Chill. VARIATION: Substitute 2 Tablespoons milk and 1/4
teaspoon
almond extract for almond flavored liqueur.
Cookies and Cream Cheesecake
2 c Cream-filled Cookies *
6 tb Margarine, Softened
1 ea Env. Unflavored Gelatin
1/4 c Cold Water
8 oz Cream Cheese Softened
1/2 c Sugar
3/4 c Milk
1 c Whipping Cream, Whipped
1 1/4 c Crème-filled Cookies **
* The cookies (24) should be chocolate cream filled cookies and be to as fine as can be done. **
These cookies should be chocolate cream filled cookies and should be coarsely chopped.
Combine cookie crumbs and margarine; press onto bottom of 9-inch springform pan. Soften gelatin
in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium
speed on an electric mixer until well blended Gradually add gelatin mixture and milk, mixing until
well blended. Chill until mixture is thickened but not set. Fold in whipped cream. Reserve 1 1/2 C
cream cheese mixture; pour remaining cream cheese mixture over crust. Top with cookies and
reserved cream cheese mixture. Chill until firm.
Creamy Chilled Cheesecake
1 c Graham Cracker Crumbs
1/4 c Sugar
1/4 c Margarine, Melted
1 ea Env. Unflavored Gelatin
1/4 c Cold Water
8 oz Cream Cheese, Softened
1/2 c Sugar
3/4 c Milk
1/4 c Lemon Juice
1 c Shipping Cream, Whipped
1 x Strawberry Halves
Combine Crumbs, sugar, and margarine; press onto bottom of 9-inch spring- form pan. Soften
gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at
medium speed on electric mixer until well blended. Chill until slightly thickened; fold in whipped
cream. Pour over crust; chill until firm. Top with strawberries before serving.
Chocolate Raspberry Cheesecake
1 1/2 c Crème-filled Cookie Crumbs *
2 tb Margarine, Melted
32 oz Cream Cheese, Softened
1 1/4 c Sugar
3 ea Large Eggs
1 c Sour Cream
1 ts Vanilla
6 oz Semi-sweet Chocolate Chips**
1/3 c Strained Raspberry Preserves
6 oz Semi-sweet Chocolate Chips
1/4 c Whipping Cream
* Cookie crumbs should come from 18 Cream Filled Cookies that have been finely crushed. ** This
6 ozs of Chocolate chips should be melted and cooled slightly .
Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Combine 24
oz.s of
cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs,
one at a time, beating well after each addition. Blend in sour cream and vanilla; pour over crust.
Combine remaining 8 oz.s cream cheese and melted chocolate, mixing at medium speed on
electric
mixer until well blended. Add Red Raspberry preserves; mix well. Drop rounded measuring
tablespoons full of chocolate cream cheese batter over plain cream cheese batter, do not swirl.
Bake at 325 degrees F., 1 hour and 25 minutes. Loosen cake from rim of pan; cool before
removing rim of pan. Melt chocolate pieces and whipping cream over low heat stirring until smooth.
Spread over cheesecake. Chill. Garnish with additional whipping cream, whipped, raspberries and
fresh mint leaves, if desired.
Chocolate Chip Cheesecake Supreme
1 c Chocolate Wafer Crumbs
3 tb Margarine, Melted
24 oz Cream Cheese, Softened
3/4 c Sugar
1/4 c Unbleached All-Purpose Flour
3 ea Large Eggs
1/2 c Sour Cream
1 ts Vanilla
1 c Mini Semi-sweet Chips
Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees
F., 10 minutes. Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer
until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream
and vanilla. Stir in chocolate chips and pour into crust. Bake at 350 degrees F., 55 minutes. Loosen
cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream and
fresh mint leaves, if desired.
Cappuccino Cheesecake
1 1/2 c Finely Chopped Nuts
2 tb Sugar
3 tb Margarine, Melted
32 oz Cream Cheese, Softened
1 c Sugar
3 tb Unbleached All-purpose Flour
4 ea Large Eggs
1 c Sour Cream
1 tb Instant Coffee Granules
1/4 ts Cinnamon
1/4 c Boiling water
Combine nuts, sugar, and margarine; press onto bottom of 9-inch spring- form cake pan. Bake at
325 degrees F., 10 minutes. Combine cream cheese, sugar, and flour, mixing at medium speed on
electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in
sour cream. Dissolve coffee granules and cinnamon in water. Cool; gradually add to cream cheese
mixture, mixing until well blended. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce
oven temperature to 250 degrees F.; continue baking 1 hour. Loosen cake from rim of pan; cool
before removing rim of pan. Chill. Garnish with whipped cream and whole coffee beans if desired.
Chocolate Mint Meringue Cheesecake
1 c Chocolate Wafer Crumbs
3 tb Margarine, Melted
2 tb Sugar
24 oz Cream Cheese, Softened
2/3 c Sugar
3 ea Large Eggs
1 c Mint Chocolate Chips, Melted
1 ts Vanilla
3 ea Large Egg Whites
7 oz Marshmallow Creme (1 Jar)
Combine crumbs, margarine and sugar; press onto bottom of 9-inch spring- form pan. Bake at 350
degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric
mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in mint
chocolate and vanilla; pour over crust. Bake at 350 degrees F., 50 minutes. Loosen cake from rim
of pan; cool before removing rim of pan. Chill. Beat egg whites until soft peeks
form. Gradually
add marshmallow crème, beating until stiff peeks form. Carefully spread over top of cheesecake
to seal. Bake at 450 degrees F.; 3 to 4 minutes or until lightly browned.
Cherry Cheesecake
1 c Graham Cracker Crumbs
3 tb Sugar
3 tb Margarine, Melted
24 oz Cream Cheese, Softened
3/4 c Sugar
3 ea Large Eggs
1 ts Vanilla
21 oz Cherry Pie Filling (1 can)
Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees
F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until
well blended. Add eggs, one at a time mixing well after each addition. Blend in vanilla; pour over
crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F., continue
baking 25 to 30 minutes or until set. Loosen cake from rim of pan; cool before removing rim of
pan. Chill. Top with pie filling just before serving.
Chocolate Turtle Cheesecake
2 c Vanilla Wafer Crumbs
6 tb Margarine, Melted
14 oz Carmels ( 1 bag)
5 oz (1 cn) Evaporated Milk
1 c Chopped Pecans, Toasted
16 oz Cream Cheese, Softened
1/2 c Sugar
1 ts Vanilla
2 ea Large Eggs
1/2 c Semi-sweet Chocolate Chips *
* Chocolate chips should be melted.
Combine crumbs and margarine, press onto bottom and sides of 9-inch spring- form pan. Bake at
350 degrees F., 10 minutes. In 1 1/2-quart heavy saucepan, melt carmels with milk over low heat,
stirring frequently, until smooth. Pour over crust. Top with pecans. Combine cream cheese, sugar
and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time,
mixing well after each addition. Blend in chocolate, pour over pecans. Bake at 350 degrees F., 40
minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with
whipped cream, additional chopped nuts and maraschino cherries, if desired.
Chocolate Orange Supreme Cheesecake
1 c Chocolate Wafer Crumbs
1/4 ts Cinnamon
3 tb Margarine, Melted
32 oz Cream Cheese, Softened
3/4 c Sugar
4 ea Large Eggs
1/2 c Sour Cream
1 ts Vanilla
1/2 c Semi-sweet Choc. Chips Melted
2 tb Orange Flavored Liqueur
1/2 ts Grated Orange Peel
Combine crumbs, cinnamon and margarine; press onto bottom of 9-inch spring- form pan. Bake at
325 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric
mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour
cream and vanilla. Blend chocolate into 3 cups batter; blend liqueur and peel
into remaining batter.
Pour chocolate batter over crust. Bate at 350 degrees F., 30 minutes. Reduce oven temperature to
325 degrees F. Spoon remaining batter over chocolate batter continue baking 30 minutes more.
Loosen cake from rim of pan; cool before removing rim of pan. Chill.
Cocoa-Nut Meringue Cheesecake
7 oz (1 pk) Flaked Coconut *
1/4 c Chopped pecans
3 tb Margarine, Melted
16 oz Cream Cheese, Softened
1/3 c Sugar
3 tb Cocoa
2 tb Water
1 ts Vanilla
3 ea Large Eggs, Separated
Dash salt
7 oz (1 jar) Marshmallow Crème
1/2 c Chopped Pecans
* Coconut should be flaked and toasted.
Combine coconut, pecans, and margarine, press onto bottom of 9-inch springform pan. Combine
cream cheese, sugar, cocoa, water and vanilla, mixing at medium speed on electric mixer until well
blended. Blend in egg yolks, pour over crust. Bake at 350 degrees F., 30 minutes. Loosen cake
from rim of pan, cool before removing rim of pan. Beat egg whites and salt until foamy, gradually
add marshmallow creme, beating until stiff peaks form. Sprinkle pecans over cheesecake to within
1/2-inch of outer edge. Carefully spread marshmallow creme mixture over top of
cheesecake to
seal. Bake at 350 degrees F., 15 minutes. Cool.
Tempting Trifle Cheesecake
1 1/2 c Soft Coconut Macaroons*
3/4 c Sugar
1/2 c Whipping cream
2 tb Sweet Sherry
10 oz Red Raspberry Preserves
1 x Toasted Slivered Almonds
24 oz Cream Cheese, Softened
4 ea Large Eggs
1/2 c Sour Cream
1 ts Vanilla
1/2 c Whipping Cream, Whipped
* Soft coconut macaroon cookies crumbs.
Press crumbs onto bottom of greased 9-inch springform pan. Bake at 325 degrees F., 15 minutes.
Combine cream cheese and sugar, mixing at medium speed on electric mixture until well blended.
Add eggs, one at a time, mixing well after each addition. Blend in sour cream, whipping cream,
sherry and vanilla; pour over crust. Bake at 325 degrees F., 1 hour and 10 minutes. Loosen cake
from rim of pan; cool before removing rim of pan. Chill. Heat preserves in saucepan over low heat
until melted. Strain to remove seeds. Spoon over cheesecake, spreading to edges. Dollop with
whipped cream; top with almonds.
Chocolate Cherry Cheesecake
8 1/2 oz Chocolate Wafers, Fine Crush
1/2 c Butter, Melted
12 oz Semi-sweet Chocolate Chips
1 1/2 c Heavy cream
16 oz Cream Cheese, Softened
1/4 c Sugar
4 ea Large Eggs
3/4 c Cherry Flavored Liqueur
1 ts Vanilla Extract
1 lb Cherry Pie Filling
1/2 c Heavy Cream Whipped (Opt.)
In large bowl, combine chocolate wafer crumbs and butter. Pat firmly into 9-inch springform pan,
covering bottom and 2 1/2 inches up sides. Chill. Preheat oven to 325 degrees F. Combine over hot
(not boiling) water, chocolate chips and heavy cream. Stir until morsels are melted and mixture is
smooth. Set aside. In large bowl, combine cream cheese and sugar, beating until
creamy. Add
eggs, one at a time, beating well after each addition. Add chocolate mixture, cherry liqueur, and
vanilla, mix until blended. Pour into prepared crust. Bake at 325 degrees F. for 60 minutes. Turn
oven off. Let stand in oven with door ajar 1 hour. Remove, cool completely. Chill 24 hours. Spread
cherry pie filling over top of cheesecake leaving 1-inch from the edge. Decorate edge with whipped
cream, if desired.
Tuscan Cheesecake
3 lb Ricotta cheese
8 Eggs
2 c Sugar
1 c Milk
2 Oranges, grated zest only
2 Lemons, grated zest only
2 2/3 oz Grand mariner
1 tb Clarified butter
1/4 c Plain bread crumbs
Preheat oven to 350 F.
Beat ricotta cheese with blender until smooth. Add eggs, sugar, and milk. Blend until well-mixed
and smooth. Add orange and lemon zest and Grand Mariner. Mix well.
Grease one cheesecake pan with butter and coat lightly with bread crumbs. Fill pan 3/4 of the way
with cheesecake mixture. Set pan in a larger pan filled half full with water and bake 1-1/4 hours.
Turn oven off, leaving the cake within. Let stand for one hour. Remove, let cool, and refrigerate.
Chocolate Chip Cheesecake Supreme
1 c Chocolate Wafer Crumbs
3 tb Margarine, Melted
24 oz Cream Cheese, Softened
3/4 c Sugar
1/4 c Unbleached All-Purpose Flour
3 ea Large Eggs
1/2 c Sour Cream
1 ts Vanilla
1 c Mini Semi-sweet Chips
Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees
F., 10 minutes. Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer
until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream
and vanilla. Stir in chocolate chips and pour into crust. Bake at 350 degrees F., 55 minutes. Loosen
cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream and
fresh mint leaves, if desired.
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