Lemon Cheesecake

Crust
1 Cup flour
1/4 Cup Sugar
1 tsp. lemon zest
1/8 tsp salt
1 Stick unsalted butter (chilled and cut into pieces)

Filling
1 Tbs. plus 2 tsp. cornstarch
1/2 Cup cold water
2 egg whites
3/4 C sugar
1/4 C fresh lemon juice

Cheesecake
1 1/4 lb cream cheese softened
2 Tbs flour
3 large eggs at room temperature
1/4 C sour cream (room temp)
1 tsp vanilla

1. Make the crust
Preheat oven to 325 with rack in center position. Butter 9 inch springform pan. In a food processor pulse flour with sugar, lemon zest and salt. Add butter and pulse till crumbly dough forms. Press into bottom of spring form pan and bake for 20 min.

2. Make the filling. Dissolve corn starch in water. In a medium saucepan whisk the egg whites with the sugar and lemon juice. Whisk in cornstarch mixture and cook over moderate heat stirring until sugar is dissolved and mixture hot, about 4 min. Boil over moderately high heat for 1 min. whisking constantly until mixture is thick and glossy. Transfer to heat proof bowl, add lemon zest and cool.

3. In a large bowl using an electric mixer beat the cream cheese with 1 cup sugar until smooth. Mix in flour till blended. Add the eggs one at a time, add sour cream and vanilla and mix until smooth. Pour batter over crust and smooth. Lollop lemon mixture onto the cheesecake batter and swirl with a knife.

4. Bake cheesecake at 320 for 50 min. Leave it oven for one hour before removing to prevent cracks. Can also bake with pan of water below to help with even baking.

Peanut Butter Bars

3/4 C butter
3/4 C brown sugar
3/4 C sugar
3/4 C peanut butter
2 eggs
1 tsp. Vanilla
3/4 tsp. soda
1/2 tsp. salt
1 1/2 C flour
1 1/2 C oatmeal

Preheat oven to 350 degrees. In large mixing bowl cream together butter, sugars and peanut butter. Add eggs and vanilla. Add soda and salt and mix until well blended. Add flour slowly, incorporating but do not over mix. Stir in oatmeal by hand. Grease a jelly roll pan/cookie sheet and press mixture in evenly. Bake at 350 for 12-15 min until golden brown. Allow to cool before adding chocolate layer.

Chocolate layer:
1 C sugar
1/2 C evaporated milk
5 Tbs butter
1 Cup chocolate chips

In a small saucepan bring first three ing. to a boil for 45 sec. Remove from heat and add chocolate chips. Stir till smooth and pour over bars. Top with chopped reese's peanut butter cups. (Optional) Once cooled drizzle with peanut butter glaze.

Peanut butter glaze:
Mix together
2 C pwd sugar
2 Tbs Peanut butter
and enough milk to make a nice glaze
drizzle over top of bars.

Pear Sauce

1 (29 oz) can pears, chopped- reserve syrup
3 T cornstarch
1 c brown sugar
1/8 t cinnamon
1 c reserved pear syrup
1/4 c butter

Combine cornstarch, brown sugar and cinnamon in a saucepan. Add pear syrup and cook over med- hi heat until mixture boils. Reduce heat and simmer 5 mins. Add butter, stir until melted. Add pears and heat through. Serve warm over vanilla ice cream.

English Toffee

1 Cup sugar
2 cubes butter
1/4 c water

Put ingredients into an electric frying pan at 350. Place lid on for 3 min. Remove lid and stir until it turns golden and starts to smoke. Pour into a 9 X 13 pan and put 1 pkg of chocolate chips on top. Cover with a cookie sheet for 1 min. Remove and spread chocolate. Sprinkle with nuts if desired. Cool in fridge, break into pieces and enjoy.

Banana Cake

1/2 C butter
1 1/2 C sugar
2 mashed bananas
2 eggs
3/4 C sour cream
1 tsp vanilla
2 C flour
1 tsp soda
1/4 tsp salt

Mix first six ingredients together and then dry together. Add dry mixture to wet, mix and pour into a greased cookie sheet pan.

Bake at 350 15-20 min

Cool and frost with a vanilla or cream cheese frosting.

Peach Dessert

1 Lg can peaches
1/2 C Sugar
1 white cake mix
3/4 C butter melted
1 C chopped nuts

Drain peach juice into saucepan, add sugar, bring to a boil and boil for 1 min. Spread peaches in a 9 X 13 pan, pour boiled juice and sugar mixture on top of peaches. Next sprinkle cake mix over peaches, top with melted butter and nuts. Bake at 350 for 45 min. Cool and serve with vanilla ice cream.

Chocolate Surprise Cupcakes

Preheat oven to 350

Filling

1 package 8 oz cream cheese (room temp)
1/3 cup sugar
1 tsp vanilla
1 large egg
1 cup mini semi sweet chocolate chips

Cake

1 pkg devils food cake mix
1 1/3 C water
1/2 cup vegetable oil
3 large eggs

For filling mix cream cheese and sugar together with electric mixer on low for 30 seconds. Add vanilla and egg. Beat another 30 seconds on low, or until the egg is mixed in. Stir in chocolate chips. Set aside.

Place cake mix, water, oil, and eggs in a large bowl. Blend with an electric mixer on low for 1 min. Stop and scrape down sides. Increase speed to medium and beat 2 min more. Spoon batter into lined baking cups, filling 2/3 of the way full. Spoon a heaping teaspoon of filling onto the center of each muffin. Place pans in oven and bake 23 to 27 min at 350.

Frost with favorite chocolate or cream cheese frosting.

Sour Cream Chocolate Frosting

This recipe is tangy! I love it, it is especially good on a chocolate cake with raspberry sauce.

1 Cup semisweet chocolate chips
4 Tablespoons butter
1/2 cup sour cream
1 teaspoon vanilla extract
1/4 teaspoon salt
3 cups powdered sugar

Melt chocolate and butter together. Let cool and blend in the sour cream, vanilla and salt. Gradually add the powdered sugar and mix well.

Butter Cream Frosting

1 lb. powdered sugar
1/2 cup butter
1/4 cup milk
1/4 tsp. salt
1 tsp. vanilla
1/4 tsp. almond extract

Blend all ingredients until smooth.

Strawberry Cake

1 white cake mix
1 C pwd sugar
1 9 oz cool whip
1 8 oz cream cheese

Make white cake and pour into greased cookie sheet size pan. Bake as instructed on box. Mix next 3 ingredients and spread onto cooled cake. Slice strawberries and mix with danish dessert.

Oatmeal Carmel Bars

1 C Plus 3 Tbs all purpose flour
1 C long cooking oats uncooked
3/4 C brown sugar packed
1/2 t baking soda
1/4 t salt
3/4 C butter melted
1 C Chocolate Chips
1/2 C nuts
coconut
3/4 C caramel ice cream topping

Mix together first 6 ingredients. Press half of mixture into a greased 9x13 dish. Bake @ 350 for 10 min. Next sprinkle chocolate chips & nuts over top. In a small mixing bowl combine caramel topping and remaining flour. Drizzle over chocolate chips. I love mine with the nuts and some coconut sprinkled on top but I have to do half and half cause I have picky kids! Sprinkle remaining brown sugar mixture on top and bake an additional 15 to 20 min. Cut into bars

Angel food cake dessert

2 pkg strawberry or rasberry Junket danish dessert
1 pkg frozen berries
1 big box vanilla pudding (cooking kind)
1 angel food cake

Dissolve danish dessert in 4 C boiling water. Add frozen berries. Cook pudding till boiling.

Layer Cake, berry mix and pudding twice. Top with cool whip.

Carmel Popcorn

2 C brown sugar
1/2 c light corn syrup
2 squares butter
1/2 tsp soda
pinch cream of tarter
dash of salt
1 tsp vanilla

Boil first 3 ing. over med heat for 5 min. Stirring, remove from heat sprinkle remaining ings. on top. Beat in with a spoon. Pour over pop corn. Bake at 200 for 1 hr.

Carmel Sauce

1 C butter
3 Tbs caro syrup
1 Can evaporated milk
3/4 tsp salt
3 C brown sugar

Combine butter, salt and caro. Bring to a boil and boil for 2 min. Stir in brown sugar slowly add milk. Return to boil, boil 2-3 min

Baked Fudge

4 eggs
1/2 C flour
1 1/2 C sugar
1/2 C cocoa
1 C butter melted
1/4 tsp. Salt
1 tsp. Vanilla

Blend eggs in blender for 2 min. Sift and mix dry ing. Add egg mix. Add butter, salt, and vanilla. Mix and pour into an 8x8 inch pan. Put pan into a 9X13 pan and fill with water 1/2 way up batter. Bake at 325 for 45 min.

Peach Crepes

4 lg Peaches
2 Tbs sugar

beat together
1 C sweet & condensed milk
1/4 C lemon juice

add
1/2 c heavy whipped cream

Filling for 8-10 crepes

crepes

4 eggs
1 1/3 Cup Milk
1 Cup Flour
2 Tbs Butter melted
1/2 tsp salt
2 Tbs sugar

blend well

Dutch Apple Pie

Mix
6 Cups thinly sliced apples
With
3/4 C sugar
1/4 C flour
1/2 tsp nutmeg
1/2 tsp cinnamon
dash of salt

Crust:
2 C flour
1/2 tsp salt
2/3 C + 2 Tbs Butter flavor crisco
Cut in together and add 5 Tbs. water one Tbs. at a time, toss with fork.
Roll out, place in pan and poke holes with fork.
Dump apple mixture into pie crust and top with:

(cut in together)
1 C flour
1/2 C firm butter
1/2 C brown sugar

Bake 50 min at 425, cover last half of bake time.

Hot Fudge Sauce

2 C Sugar
1/4 C Flour
1/4 C Cocoa

Mix above in blender

Melt
1 Can evaporated Milk
1 Cube Butter

Add dry mix and bring to a boil over med heat.

Magic Cake

Frosting
1 1/3 oz pkg Cream Cheese
1/2 C Butter
3 3/4 C pwd. Sugar
1/3 C Milk

Cake
2 Eggs
1 tsp. Vanilla
1 1/4 C Flour
1/2 tsp. Baking Powder
1/4 tsp. Salt
1/3 C Water

Mix frosting, remove 1 Cup from bowl. Add remaining frosting to cake batter bake for 35 min @ 350 in an 8x8 inch pan. Frost with remaining frosting.

Lemon Bars

2 C flour
1/2 C powdered Sugar
1 C butter softened

4 beaten eggs
pinch of salt
2 C sugar
1/3 C lemon juice
1/4 C flour
1/2 tsp baking powder

Mix first three ingredients and press into bottom of 9x13 pan. Bake at 350 for 20 min. Mix remaining ingredients and pour on top of crust as soon and it comes out of the oven. Bake at 350 for 25 min. Sift powder sugar over top. Serve when cooled.