Bernie first made this and it’s one of the rare cheesecakes I’ll eat. Probably cuz there’s chocolate involved!
oh yea!
Ingredients:
- 2 (8 oz) packages cream cheese, softened
- 1/2 C. sugar
- 1/4 C. light cream or half and half
- 1 t. vanilla
- 2 eggs
- 2 T. unsweetened (baking) cocoa
- 1 Oreo pie crust
- 1 (10 oz) package frozen raspberries, thawed, pureed and strained
Directions:
- In a small bowl, blend cream cheese, sugar, cream and vanilla until smooth
- Beat in eggs 1 at a time
- Remove 1 cup batter and combine with cocoa. Spoon half of chocolate batter over pie crust
- Evenly pour white batter over chocolate batter
- Top with spoonfuls of remaining chocolate batter
- Cut through batter with knife to create marbled effect
- Bake at 325 for 35-40 minutes or until set
- Cool completely on wire rack
- Chill at least 4 hours
- Serve with raspberry sauce
Toffee
Ingredients:
- 2 C butter
- 2 C sugar
- 2 C almonds chopped
- 6 T water
- 2 T light karol syrup
- 1 t. vanilla
- 8 oz. milk chocolate
Directions:
- Butter a cookie sheet
- In medium sauce pan heat butter, sugar,water & syrup
- Boil till candy thermometer reaches 300 degrees
- Remove from pan and stir in vanilla and almonds
- Pour into pan
- Add chocolate pieces and spread after it has melted
- Garnish w/ extra almond pieces if you prefer
The best spring, Easter cake (bread) to have! It’s become a tradition. It maybe a little time consuming but oh so worth it! Nothing beats a great lemon cake from scratch!
Lemon cake/bread
Ingredients:
- 2 sticks unsalted butter, softened
- 2 1/2 C. sugar, divided
- 4 extra large eggs, room temperature
- 1/3 C. grated lemon zest (6-8 lemons)
- 3 C. flour
- 1/2 t. baking powder
- 1/2 t. baking soda
- 1 t. salt
- 3/4 C. squeezed lemon juice, divided
- 3/4 C. buttermilk, room temp
- 1 t. vanilla
Glaze:
- 2 C. sifted powder sugar
- 3 1/2 T. lemon juice
Directions:
- Preheat oven 350. Grease and flour two loaf pans. Line bottom with parchment paper
- Cream butter and 2 cups sugar in bowl till light and fluffy (5 min)
- Add eggs one at a time and lemon zest
- Sift together the flour, baking powder, baking soda and salt in a bowl
- In another bowl combine 1/4 cup lemon juice, buttermilk, and vanilla
- Add the flour and buttermilk alternately to the batter
- Begin and end with the flour
- Divide evenly to loaf pans
- Smooth tops and bake 45 minutes
- Combine 1/2 cup sugar with 1/2 cup lemon juice in small pan
- Cook over low heat till sugar dissolves.
- When cake is done, allow to cool for 10 minutes
- Remove cakes and set them on a rack
- Poke holes in bread so syrup will go through the bread
- Spoon syrup over the bread
- Allow to cool completely
- Mix glaze with a whisk and drizzle over the cake (loaf) and down the sides
Ingredients:
- 2/3 Cup milk
- 2 t. red food coloring
- 1 1/3 Cup flour
- 1 T. cocoa
- 3/4 t. baking powder
- 1/4 t. baking soda
- 1/4 t. salt
- 3/4 Cup sugar
- 3/4 Cup butter (softened)
- 1 egg + 2 egg yolks
- 1/2 t. vanilla
Frosting:
- 1 1/2 sticks butter (softened)
- 4 oz. cream cheese (softened)
- 1 t. vanilla extract
- 2 1/3 Cup powder sugar
Directions:
- Preheat oven to 350. Line a muffin pan with paper liners.
- Warm the milk 30 seconds in microwave. Add food coloring.
- Wisk together flour, cocoa, baking powder, baking soda, and salt.
- Beat sugar and butter together until pale and fluffy. Beat egg and yolks with canilla; then beat into butter mixture, a little at a time.
- Beat in 1/3 flour mixture, 1/2 milk, 1/3 flour, rest of milk, then rest of flour. Pour into paper liners and bake 18-20 minutes.
- For frosting, beat butter, cream cheese, and vanilla until smooth. Add sugar 1/4 cup at a time. Spread onto cooled cakes
Makes 12 cupcakes
Ingredients:
- 3 Tubes (12 oz each) refrigerated buttermilk biscuits
- 15 medium apples, peeled, cored, and halved
- 2 Cups sugar
- 2 Cups water
- 1 Cup butter or margarine, melted
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
Directions:
- Flatten biscuits with your hand.
- Wrap each biscuit around an apple half; place seam side down in two greased 13 inch x-9 inch x 2 inch baking dishes.
- Combine sugar, water, butter and vanilla; pour about 1-2/3 cups into each pan.
- Sprinkle cinnamon over dumplings.
- Bake, uncovered, at 350 for 35-40 minutes or golden brown and apples are tender.
- Serve immediately.
YIELD: 30 servings
