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Cheesecake-Leann Weekes

Filling:

  • 3 packages cream cheese (softened)
  • 1 cup sugar
  • 3 eggs
  • 1/4 teaspoon vanilla

Beat cream cheese until smooth. Add sugar a little at a time to incorporate. Add eggs one at a time. Add vanilla and combine. DON’T OVER MIX!

Crust:

  • 1 1/2 cups graham cracker crumbs
  • 3 Tablespoons sugar
  • 6 Tablespoons butter
  • 1 teaspoon cinnamon

Mix together thoroughly. Press firmly into a 9″ or 10″ pie pan. Fill crust will the filling. Bake at 300 for 60 minutes

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Pistachio Cake – Essie Gomm from West Clinton El.

  • 1 White Cake Mix
  • 1/2 Cup chopped nuts (optional)
  • 1/3 Cup flour
  • 2 pkgs. instant pudding (small)
  • 1 Cup oil
  • 3 eggs
  • 1 1/2 Cup club soda
  • 1 pkg. Dream Whip

Mix cake mix, flour, and one pkg. of pudding mix. Push to side of bowl.

Add eggs, oil, nuts, and club soda. Mix together until blended and beat 4 minutes on medium speed.

Bake in 9X13 pan on 350 degrees for 30 minutes.

Cool and frost.

Frosting

Blend pkg. of Dream Whip with 1 cup plus 2 TBS of cold milk. Add other pkg. of pudding mix gradually and beat on high speed for 3 minutes.

Store cake in the fridge.

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Chocolate Truffle Cake

  • 1 chocolate cake mix
  • 1 box (8 oz) chocolate pudding mix
  • 5 eggs
  • 1 stick of butter, melted
  • 16 oz sour cream
  • 1 bag of chocolate chips

Highly suggested to wait a day after baking this cake before eating, because on day 2 the texture of the cake is like a truffle.

Preheat oven to 350 F.

  1. Combine cake and pudding mixes and then create a well in the middle of a large bowl.
  2. Dump the sour cream, melted butter, and eggs in the well.
  3. Using a large spoon (trust me, your mixer will fry because this is so thick, plus your arms will need the workout!) mix all of the ingredients together. Don’t be alarmed on how thick the batter is, that is normal.
  4. Then pour the entire bag of chocolate chips in and mix again.
  5. Spray your bundt pan with pan spray and put the batter in it.
  6. Bake 50-55 minutes. Once it is done let it cool for 10 minutes and flip it out of the pan.
  7. This cake does not need any frosting, but some fresh whipped cream or ice cream is yummy!
  8. You can eat it right away, but again, I highly suggest waiting a day. I promise it is well worth the wait!
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Raspberry (or Strawberry) Cream-Filled Angel Cake

  • 1 store-bought angel food cake
  • 14 oz can sweetened condensed milk
  • 4 TBS lemon juice
  • 1-1/2 tsp almond extract
  • 1-12 oz container of Cool Whip
  • 2 pints fresh raspberries, cleaned and hulled or strawberries, cleaned, hulled, and sliced

Turn cake upside down and cut a 1 inch slice off the “top”. Lift if off carefully, set aside, and cut out the insides of your cake. Cut pieces into 1 inch cubes. Leave at least a one inch cake “cushion” all the way around the edges as well as on the bottom. You’ll be left with a hollow shell that we’ll fill with fresh berries and cream!

Combine sweetened condensed milk, lemon juice, and extract. Fold Cool Whip into milk mixture and chill for 10 minutes. Once chilled, pour 1-1/2 cups worth into a bowl and stir in cake pieces. Gently fold in raspberries (or strawberries) and spoon mixture into cake shell. Replace “top” and press to seal. Use extra cream mixture to frost cake. Chill in fridge for 2 hours – garnish with additional berries if desired. Sliced and toasted almonds also look nice sprinkled on this beautiful cake.

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Chocolate Sundae Pudding Cake – Angel Shannon

  • 1 tsp. vanilla
  • 1/4 cup white sugar
  • 1/2 cup brown sugar
  • 3 TBS cocoa
  • 1/4 tsp. salt
  • 1 cup sifted flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 2 TBS cocoa
  • 1/2 cup milk
  • 2/3 cup white sugar
  • 2 TBS butter, melted
  • 1 tsp. vanilla
  • 1/2 cup walnuts, chopped
  • 1 cup boiling water

Mix first 5 ingredients together in large bowl to create topping; set aside.

Sift together flour, baking powder, salt, and cocoa. Add to sifted mixture milk, sugar, butter, and vanilla, blending well. Add nuts.

Pour batter into 1/5 quart casserole dish and sprinkle with prepared topping. Pour boiling water over all.

Bake 1 hour (careful not to burn edges!) at 350 degrees F. Serves 6

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Chocolate Cheesecake

Makes one 9-inch cheesecake

Crust

  • 2 cups chocolate wafer crumbs
  • 5 TBS melted butter

Filling

  • 3 packages (8 ounces each) cream cheese, at room temperature
  • 1 cup granulated sugar
  • 5 large eggs
  • 2 ounces (2 squares) semisweet chocolate, melted

Frosting

  • 6 ounces (6 squares) semisweet chocolate, melted
  • 1/2 cup sour cream
  1. To prepare crust, in a medium bowl, mix together chocolate crumbs and melted butter until well blended. Press into a 9-inch springform pan.
  2. Preheat oven to 300.
  3. To prepare filling, in a large bowl, beat together cream cheese, sugar, and eggs at a medium speed until smooth and fluffy. Spoon half of cream cheese mixture into crust.
  4. Stir chocolate into remaining cream cheese mixture until well blended. Drizzle over batter in crust to make swirls.
  5. Bake cheesecake for 50 minutes. Transfer to a wire rack. Cool completely.
  6. Transfer cheesecake to a serving plate, cover with plastic wrap, and chill for 2 hours.
  7. Uncover cheesecake; carefully remove sides of pan.
  8. To prepare frosting, in a small bowl, mix together chocolate and sour cream. Spread over cheesecake. Chill briefly until frosting is set.

Baking Tips

Cheesecake can be made 2 to 3 days in advance and kept, covered with plastic wrap, in the refrigerator. Or, the cake can be frozen for up to 3 weeks. Defrost before serving.

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Lemon Loaf

  • 1/2 cup shortening
  • 1 cup sugar
  • 2 eggs
  • 1 cup sourdough starter
  • 1/2 cup milk
  • 2 teaspoons grated lemon peel (we never had lemons so we used 2 Tbs. lemon juice)
  • 1 1/3 cups all purpose flour
  • 3/4 tsp. baking soda
  • 1/2 tsp. salt
  • 3/4 cup finely chopped walnuts or pecans (we never added nuts and thought it was great)
  • Troy wrote in the recipe 1/2 tsp. baking powder. It as been so long since we made this, but figure we wanted it a little lighter and fluffier.
  • Lemon Drizzle, see below

Generously grease 1 9″x 5″ loaf pan or two 7 1/2″x 4″ loaf pans; set aside. Preheat oven to 350F.

In a large bowl, cream together shortening and sugar. Beat in eggs until fluffy. Stir in sourdough starter, milk, and lemon peel; set aside.

In a medium bowl, stir together flour, baking soda, and salt (and baking powder if you want to add that). Add to sourdough mixture. Beat 1 minute with electric mixer on medium speed. Fold in nuts if desired.

Turn into prepared pan or pans. Bake in preheated oven for 40-60 minutes or until a wooden pick inserted in center comes out clean.

Prepare Lemon Drizzle. Puncture baked loaf 10 or 12 times with a sharp object. Pour Lemon Drizzle evenly over hot loaf. Let stand 5 minutes. Turn out of pan or pans. Cool top side up on rack.

Lemon Drizzle

  • 1/4 cup sugar 1/3 cup lemon juice In a small bowl, stir sugar into lemon juice until dissolved.

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Reese’s Peanut Butter Layer Bars

  • 1 pouch (17.5 oz.) Betty Crocker double chocolate chunk cookie mix
  • oil, water, and egg called for on cookie mix pouch
  • 3/4 cup (14 oz. can) sweetened condensed milk
  • 1/3 cup creamy peanut butter
  • 1 cup (from 8 oz. package) Reese’s mini’s peanut butter cups, coarsely chopped
  • 1 cup semisweet chocolate chips
  • 1/2 cup Reese’s peanut butter chips
  • 1/2 cup cocktail peanuts
  1. Heat oven to 350 degrees. Spray bottom and sides of 9X13 inch pan with cooking spray.
  2. In large bowl, mix cookie mix, oil, water, and egg with spoon until soft dough forms. Press dough in bottom of pan. Bake 15 minutes,
  3. In small bowl, mix condensed milk and peanut butter. Pour evenly over baked crust, carefully spreading to edges. Sprinkle chopped peanut butter cups, chocolate chips, peanut butter chips, and peanuts over top. Bake 18-22 minutes or until bubbling along edges. Cool completely on cooling rack, about 1 hour. Cut into 6 rows by 4 rows.