Crust:
1 12 ounce box vanilla wafers, crushed
6 T. butter, melted
Filling:
40 ounces cream cheese, softened
1 3/4 c. sugar
3 T. all-purpose flour
1/4 t. salt
1 t. freshly grated lemon peel
1 t. pure vanilla extract
6 large eggs
3/4 c. heavy cream
In small bowl, mix together wafer crumbs and butter and press onto bottom and partially up sides of 10 inch springform pan. Chill while preparing filling.
In large mixing bowl, beat cream cheese. Add sugar, flour, salt, lemon peel, and vanilla. Beat well. Add eggs one at a time, beating well after each. Blend in cream. Pour into crust. Bake at 500 degrees for 10 minutes and at 225 degrees for an additional 70-80 minutes. Filling will be almost set. Cool at room temperature.
Refrigerate for 8 hours or overnight before serving.
A fantastic cheesecake--a mile high! Simply elegant adorned with fresh fruit, or trying serving with pear sauce, strawberry sauce, or apricot glaze.
Sunday, October 4, 2009
Pumpkin Bars by Elisha Walton
Pumpkin Bars
350 degrees for 18 minutes for sheet cake
30 minutes for 9x13 pan
2 c. flour
2 c. sugar
2 t. baking powder
1 t. baking soda
1/2 t. salt
1 c. oil
4 eggs
16 oz. pumpkin
Mix all together for about 2 minutes or until smooth. Don't over mix. Pour into greased sheet cake or 9x13 baking dish.
Frosting:
3 c. powdered sugar
6 oz. softened cream cheese
1/4 butter or margarine
1 t. milk
1 t. vanilla
Mix together and frost cooled cake.
350 degrees for 18 minutes for sheet cake
30 minutes for 9x13 pan
2 c. flour
2 c. sugar
2 t. baking powder
1 t. baking soda
1/2 t. salt
1 c. oil
4 eggs
16 oz. pumpkin
Mix all together for about 2 minutes or until smooth. Don't over mix. Pour into greased sheet cake or 9x13 baking dish.
Frosting:
3 c. powdered sugar
6 oz. softened cream cheese
1/4 butter or margarine
1 t. milk
1 t. vanilla
Mix together and frost cooled cake.
Snowballs by Rania Morrill
Snowballs
1 c. softened butter
1/3 c. granulated sugar
1 T. water
1 t. vanilla
2 1/4 c. flour
1 c. chopped pecans or walnuts
1 c. sifted powdered sugar
Beat butter for 30 seconds. Add granulated sugar. Beat in water and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in the rest of the flour and nuts. Shape into 1 inch balls. Bake on ungreased cookie sheet for 20 minutes or until bottoms are lightly browned.
Bake at 325 degrees for 20 minutes
1 c. softened butter
1/3 c. granulated sugar
1 T. water
1 t. vanilla
2 1/4 c. flour
1 c. chopped pecans or walnuts
1 c. sifted powdered sugar
Beat butter for 30 seconds. Add granulated sugar. Beat in water and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in the rest of the flour and nuts. Shape into 1 inch balls. Bake on ungreased cookie sheet for 20 minutes or until bottoms are lightly browned.
Bake at 325 degrees for 20 minutes
Snickerdoodles by Claudia Tholstrom
Snickerdoodles
1 c. shortening
1 1/2 c. sugar
2 eggs
2 t. cream of tartar
1 t. baking soda
1/2 t salt
2 3/4 c. flour
Cream shortening, sugar, and eggs together.
Add remaining ingredients; roll into walnut sized balls and then roll in 2 T. sugar and 2 t. cinnamon
Bake 400 degrees 8-10 minutes
Makes 5 dozen cookies
1 c. shortening
1 1/2 c. sugar
2 eggs
2 t. cream of tartar
1 t. baking soda
1/2 t salt
2 3/4 c. flour
Cream shortening, sugar, and eggs together.
Add remaining ingredients; roll into walnut sized balls and then roll in 2 T. sugar and 2 t. cinnamon
Bake 400 degrees 8-10 minutes
Makes 5 dozen cookies
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