Chantal's New York Cheesecake

Chantal's New York Cheesecake

By: Taliesen

"This cake is easy to make, and it's so delicious. Everyone that's tried it has said it tasted just like the ones in a deli! You'll love it!"

Prep Time:30 Min
Cook Time:1 Hr
Ready In:7 Hrs 30 Min

Original Recipe Yield 1 - 9 inch springform pan

Ingredients

15 graham crackers, crushed
2 tablespoons butter, melted

4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
3/4 cup milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all-purpose flour

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

Nutritional Information:

Amount Per Serving Calories: 533 | Total Fat: 35.7g | Cholesterol: 167mg
Source:http://allrecipes.com

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Simple White Cake

Simple White Cake

By: SCOTTOSMAN



"This cake was sent home from our children's school. It is the simplest, great tasting cake I've ever made. Great to make with the kids, especially for cupcakes."

Prep Time:20 Min

Cook Time:30 Min

Ready In:50 Min

Original Recipe Yield 12 cupcakes or 1- 9x9 inch pan

Ingredients

1 cup white sugar
1/2 cup butter
2 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.
In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.

Nutritional Information:

Amount Per Serving Calories: 209 | Total Fat: 8.9g | Cholesterol: 56mg


Source:http://allrecipes.com

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Carrot Cake Whoopie Pies

Carrot Cake Whoopie Pies


By: JELL-O "These whoopie pies are made with spice cake rounds, filled with a sweet creamy filling, and topped with pecans."

Prep Time:20 Min
Ready In:51 Min
Original Recipe Yield 22 whoopie pies

Ingredients

1 (18.25 ounce) package (2 layer size) spice cake mix
2 (3.4 ounce) packages JELL-O Vanilla Flavor Instant Pudding, divided
3 large carrots, shredded
1/2 cup chopped PLANTERS Pecans
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
1 1/4 cups milk

Directions



Heat oven to 350 degrees F.
Prepare cake batter as directed on package, except reduce water to 1/3 cup. Stir in 1 pkg. dry pudding mix and carrots. Drop 1 rounded Tbsp. batter, 2 inches apart, into 44 mounds on baking sheets sprayed with cooking spray; sprinkle half with nuts.
Bake 14 to 16 min. or until toothpick inserted in centers comes out almost clean. Cool on baking sheets 2 min. Remove to wire racks; cool completely.
Beat cream cheese and milk in medium bowl with mixer until blended. Add remaining dry pudding mix package; mix well.
Spread rounded 1 Tbsp. filling onto bottom side of each plain cookie; cover with nut-topped cookie.
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Footnotes

Variation: Prepare as directed, omitting the shredded carrots and using a carrot cake mix.

Nutritional Information

Amount Per Serving Calories: 174 | Total Fat: 6.2g | Cholesterol: 13mg

Source:http://allrecipes.com

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Surprise Chocolate Fudge

Surprise Chocolate Fudge

By: Pattie Ann Forssberg
"This fun novelty recipe uses pinto beans to replace some of the butter typically found in fudge. Walnuts give the soft creamy squares a nice crunch. -Pattie Ann Forssberg of Logan, Kansas"

Prep Time:20 Min
Ready In:20 Min
Original Recipe Yield 81 servings


Ingredients

1 (15 ounce) can pinto beans, rinsed and drained
1 cup baking cocoa
3/4 cup butter or stick margarine, melted
1 tablespoon vanilla extract
7 1/2 cups confectioners' sugar
1 cup chopped walnuts

Directions

In a microwave-safe dish, mash beans with a fork until smooth; cover and microwave for 1-1/2 minutes or until heated through. Add cocoa, butter and vanilla. (Mixture will be thick.) Slowly stir in sugar; add nuts. Press mixture into a 9-in. square pan coated with nonstick cooking spray. Cover and refrigerate until firm. Cut into 1-in. pieces.

Footnotes

Nutritional Analysis: One piece equals 76 calories, 3 g fat (1 g saturated fat), 4 mg cholesterol, 20 mg sodium, 13 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 starch.

Source:http://allrecipes.com

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Cherries and Chocolate Fudge

Cherries and Chocolate Fudge

By: Carla
"Cherries and chocolate are an all time favorite combination. This chocolate fudge has candied cherries and almonds throughout, and is topped with more cherries and pecans."


Prep Time:10 Min

Cook Time:3 Min

Ready In: 2 Hrs 13 Min

Original Recipe Yield 60 pieces

Ingredients

* 1 (14 ounce) can sweetened condensed milk
* 1 (12 ounce) package semisweet chocolate chips
* 1/2 cup chopped almonds
* 1/2 cup chopped candied cherries
* 1 teaspoon almond extract
* 1/4 cup pecan halves
* 1/4 cup candied cherries, halved

Directions

1. Line an 8 x 8 inch square pan with aluminum foil.
2. In a microwave-safe bowl combine sweetened condensed milk and chocolate chips; microwave on high for 1 1/2 minutes, or until chocolate is melted. Stir until smooth. Stir in chopped almonds, chopped cherries and almond extract. Pour into prepared pan and spread evenly. Place pecan halves and cherry halves on top.
3. Cover and refrigerate for 2 hours, or until firm. Cut into 1 inch squares. Store, covered, in refrigerator.

Nutritional Information

Amount Per Serving Calories: 61 | Total Fat: 3g | Cholesterol: 2mg

Source:http://allrecipes.com

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Cornmeal Cake with Mixed Berry Compote

Cornmeal Cake with Mixed Berry Compote
Serves 8

For the cornmeal cake
1 cup all-purpose flour
1/2 cup stone-ground yellow cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup (1 stick) good-quality unsalted butter, at room temperature
1 cup sugar
2 large eggs, at room temperature
1/2 cup buttermilk
1 vanilla bean, seeds scraped

For the mixed berry compote
1 tablespoon unsalted butter
2 1/2 cups (12 ounces) fresh or frozen mixed berries
1 tablespoon sugar
Squeeze of lemon juice

For the cake, preheat the oven to 350°.Generously coat a 9-inch round cake pan with shortening (tip: this works better than cooking spray or butter) and lightly flour the pan, tapping out the excess.

In a medium bowl, sift together the flour, cornmeal, baking powder, and salt.

In the bowl of a stand mixer (or with a hand mixer), cream the butter until it is light and airy. Add the sugar and continue to cream until very fluffy, about 3 - 5 minutes. Beat in the eggs one at a time. Add the buttermilk and vanilla bean seeds, mixing until smooth. Gradually stir in the flour mixture until just incorporated, being careful not to over mix.

Pour the batter into the greased cake pan and smooth the top. Bake until the cake is golden and cooked through, about 25 to 30 minutes (start checking with a toothpick at 25 minutes). Cool the cake in the pan set on a rack for 10 minutes. Run a knife along the sides of the pan and remove the cake from the pan. To do this, place a lightly-floured free hand or cardboard cake round directly onto the top of the cake in order to support the layer; then gently flip the cake pan over with your hand or cake round still supporting it, while gently tapping with the other hand until the cake slips out onto a flat surface. Invert the cake once more onto a serving plate. Cool completely, slice into wedges, and serve with mixed berry compote.

For the compote, melt the butter in a sauce pan over medium heat. Add the mixed berries, sugar, and lemon juice. Allow the mixture to cook down, stirring occasionally, until a thick syrup forms but some of the berries still hold their form. Remove from heat and allow to cool. Spoon over the cornmeal cake.

Source:www.thekitchn.com
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Chocolate Cavity Maker Cake

Chocolate Cavity Maker Cake

By: Caitlin Koch
"Chocolate, chocolate, chocolate. This cake is so moist and rich there's absolutely no need for frosting. This cake made me an instant star with my clients. I quickly became known as 'that incredible chocolate cake lady!'"

Prep Time: 30 Min

Cook Time: 1 Hr

Ready In: 2 Hrs

Original Recipe Yield 1 - 10 inch Bundt pan


Ingredients

* 1 (18.25 ounce) package dark chocolate cake mix
* 1 (3.9 ounce) package instant chocolate pudding mix
* 1 (16 ounce) container sour cream
* 3 eggs
* 1/3 cup vegetable oil
* 1/2 cup coffee flavored liqueur
* 2 cups semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
2. In a large bowl, combine cake mix, pudding mix, sour cream, eggs, oil and coffee liqueur. Beat until ingredients are well blended. Fold in chocolate chips. Batter will be thick. Spoon into prepared pan.
3. Bake in preheated oven for 1 hour, or until cake springs back when lightly tapped. Cool 10 minutes in pan, then turn out and cool completely on wire rack.

Nutritional Information:

Amount Per Serving Calories: 528 | Total Fat: 26.4g | Cholesterol: 70mg

Source:http://allrecipes.com
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