home
***
CD-ROM
|
disk
|
FTP
|
other
***
search
/
Shareware 1 2 the Maxx
/
sw_1.zip
/
sw_1
/
COOKING
/
MMCAKES.ZIP
/
CAKES
Wrap
Text File
|
1990-04-20
|
81KB
|
1,860 lines
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Orange-Butterscotch Cheesecake
Categories: Cakes Cheesecake
Servings: 10
1 1/4 c Old Fashioned Oats Uncooked
1/4 c Margarine, Melted
1/4 c Packed Brown Sugar
2 T Unbleached All-purpose Flour
24 oz Cream Cheese, Softened
3/4 c Granulated Sugar
2 t Grated Orange Peel
1 t Vanilla
4 ea Large Eggs
1/2 c Packed Brown Sugar
1/3 c Light Corn Syrup
1/4 c Margarine Melted
1 t Vanilla
Combine oats, margarine, brown sugar and flour; press into bottom of 9-inch
springform pan. Bake at 350 degrees F, 15 minutes
Combine cream cheese, granulated sugar, peel and vanilla, mixing at medium
speed on electric mixer until well blended. Add eggs, one at a time,
mixing well after each addition; pour over crust. Bake at 325 degrees, 1
hour and 5 minutes. Loosen cake from rim of pan. Chill.
Combine brown sugar, corn syrup and margarine in saucepan; bring to boil,
stirring constantly. Remove from heat; stir in vanilla. Chill until
slightly thickend. Spoon over cheesecake. Garnish with orange slice and
fresh mint, if desired.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Northwest Cheesecake Supreme
Categories: Cakes Cheesecake
Servings: 10
1 c Graham Cracker Crumbs
3 T Sugar
3 T Margarine, Melted
32 oz Cream Cheese, Softened
1 c Sugar
3 T Unbleached All-purpose Flour
4 ea Large Eggs
1 c Sour Cream
1 T Vanilla
21 oz (1 can) Cherry Pie Filling
Combine crumbs, sugar and margarine, press onto bottom of 9-inch spring
form pan. Bake at 325 degrees F., 10 minutes.
Combine cream cheese, sugar and flour, mixing at medium speed on electric
mixer until well blended. Add eggs, one at a time, mixing well after each
addition. Blend in sour cream and vanilla; pour over crust. Bake at 450
degrees F., 10 minutes. Reduce temperature to 250 degrees F.; continue
baking for 1 hour. Loosen cake from rim of pan; cool before remobing rim
of pan. Chill. Top with pie filling just before serving.
VARIATION:
Substitute 1 1/2 cups finely chopped nuts and 2 T sugar for graham cracker
crumbs and sugar.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Banana Nut Cheesecake
Categories: Cakes Cheesecake
Servings: 10
1 c Chocolate Wafer Crumbs
1/4 c Margarine, Melted
16 oz Cream Cheese Softened
1/2 c Sugar
1/2 c Mashed Ripe Bananas
2 ea Large Eggs
1/4 c Chopped Walnuts
1/3 c Milk Chocolate Chips
1 T Margarine
2 T Water
Combine crumbs and margarine; press onto the bottom of a 9-inch springform
pan. Bake at 350 degrees F., 10 minutes.
Combine cream cheese, sugar and banana, mixing at medium speed on electric
mixer until well blended. Add eggs, one at a time, mixing well after each
addition. Stir in walnuts, pour over crust. Bake at 350 degrees F., 40
minutes. Loosen cake from rim;cool before removing rim pf pan.
Melt chocolate pieces and margarine with water over low heat, stirring
until smooth. Drizzle over cheesecake. Chill.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Carrot 'N' Raisin Cheescake
Categories: Cakes Cheesecake
Servings: 10
1 c Graham Cracker Crumbs
3 T Granulated Sugar
3 T Margarine, Melted
24 oz Cream Cheese, Softened
1/2 c Granulated Sugar
1/2 c Unbleached All-Purpose Flour
4 ea Large Eggs
1/4 c Unsweetened Orange Juice
1 c Finely Shredded Carrot
1/4 c Raisins
1/2 t Ground Nutmeg
1/4 t Ground Ginger
1 T Unsweetened Orane Juice
1 c Sifted Powdered Sugar
Combine crumbs, granulated sugar, cinnamon and margarine, press onto bottom
of 9-inch springform pan. Bake at 325 degrees F., 10 minutes.
Combine 20 ozs cream cheese, granulated sugar and 1/4 c flour, mixing at
medium speed on electric mixer until well blended. Blend in eggsand juice.
Add combined remainig flour, carrots, raisins, and spices; mix well. Pour
over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature
to 250 degrees F., continue baking for 55 minutes more. Loosen cake from
rim of pan; cool before removing rim of pan. Chill.
Combine remaining cream cheese and juice, mixing until well blended.
Gradually add powdered sugar, mixing until well blended. Spread over top
of cheesecake. Garnish with additional raisins and finely shredded
carrots, if desired.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Mocha Chocolate Chip Cheesecake
Categories: Cakes Cheesecake
Servings: 10
2 1/4 c Graham Cracker Crumbs
12 oz Seimi Sweet Choc.Chips *
2 1/3 c Butter, melted **
1/2 c Milk
4 t Instant Coffee
1 ea Env. Unflavored Gelatin
16 oz Cream Cheese, Softened
14 oz Sweetened Condensed Milk
2 c Heavy Cream, Whipped
1 c Chocolate Chips *
* Cholcolate chips should be the Little Bits chocolate Chips and they
** Butter is to be melted and then cooled to room temperature.
---------------------------------------------------------------------------
In large bowl, combine grham cracker crumbs, 1 cup little bits chocolate
chips and butter, mix well. Pat firmly into 9-inch springform pan,
covering bottom and 2 1/2-inches up sides. Set aside.
In small saucepan, combine milk and instant coffee, sprinkle gelatin on
top. Set aside for 1 minute. Cook over low heat, stirring constantly
until gelatin and coffee dissolve. Set aside. In large bowl, beat cream
cheese until creamy. Beat in sweetened condensed milk and gelatin mixture.
Fold in whipped cream and remaining 1 cup of little bits chocolate chips.
Pour into prepared pan. Chill until firm (about 2 hours).
Run knife around edge of cake to separate from pan, remove rim.
Makes 1 9-inch Cheesecake
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Chocolate Cherry Cheesecake
Categories: Cakes Cheesecake
Servings: 16
8 1/2 oz Chocolate Wafers, Fine Crush
1/2 c Butter, Melted
12 oz Semi-sweet Chocolate Chips
1 1/2 c Heavy cream
16 oz Cream Cheese, Softened
1/4 c Sugar
4 ea Large Eggs
3/4 c Cherry Flavored Liqueur
1 t Vanilla Extract
1 lb Cherry Pie Filling
1/2 c Heavy Cream Whipped (Opt.)
In large bowl, combine chocolate wafer crumbs and butter. Pat fimly into
9-inch springform pan, covering bottom and 2 1/2 inches up sides. Chill.
Preheat oven to 325 degrees F. Combine over hot (not boiling) water,
chocolate chips and heavy cream. Stir until morsels are melted and mixture
is smooth. Set aside. In large bowl, combine cream cheese and sugar,
beating untl creamy. Add eggs, one at a time, beating well after each
addition. Add chocolate mixture, cherry liqueur, and vanilla, mix until
blended. Pour into prepared crust. Bake at 325 degrees F. for 60 minutes.
Turn oven off. Let stand in oven with door ajar 1 hour. Remove, cool
completely. Chill 24 hours.
Spread cherry pie filling over top of cheesecake leaving 1-inch from the
edge. Decorate edge with whipped cream, if desired.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Heavenly Chocolate Cheesecake
Categories: Cakes Cheesecake
Servings: 10
2 c Vanilla Wafers, Fine Crush
1 c Ground Toasted Almonds
1/2 c Butter, Melted
1/2 c Sugar
12 oz Milk Chocolate Chips
1/2 c Milk
1 ea Env. Unflavored Gelatin
16 oz Cream Cheese, Softened
1/2 c Sour Cream
1/2 t Almond Extract
1/2 c Heavy Cream, Whipped
1 x Garnishes *
* Garnishes to include whipped cream and chocolate shavings (optional).
---------------------------------------------------------------------------
In large bowl, combine vanilla waver crumbs, almonds, butter and sugar; mix
well. Pat firmly into 9-inch springform pan, covering bottom and 2 1/2
inches up the sides. Set aside.
Melt over hot (not boiling) water milk chocolate chips; stir until smooth.
Set aside. Pour milk into small saucepan; sprinkle gelatin on top. Set
aside for 1 minute. Cook over low heat, stirring constantly until gelatin
dissolves. Set aside. In large bowl, combine cream cheese, sour cream,
and melted chocolate chips; beat until fluffy. Beat in gelatin mixture and
almond extract. Fold in whipped cream. Pour into prepared pan. Chill
until firm (about 3 hours). Run knife around edge of cake to separate
from pan; remove rim. Garnish with whipped cream and chocolate shavings,
if desired.
Makes 1 9-inch Cheesecake
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Chocolate Raspberry Cheesecake
Categories: Cakes Cheesecake
Servings: 10
1 1/2 c Creme-filled Cookie Crumbs *
2 T Margarine, Melted
32 oz Cream Cheese, Softened
1 1/4 c Sugar
3 ea Large Eggs
1 c Sour Cream
1 t Vanilla
6 oz Semi-sweet Chocolate Chips**
1/3 c Strained Raspberry Preserves
6 oz Semi-sweet Chocolate Chips
1/4 c Whipping Cream
* Cookie crumbs should come from 18 Cream Filled Cookies that have been
finely crushed.
** This 6 ozs of Chocolate chips should be melted and cooled slightly .
---------------------------------------------------------------------------
Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
Combine 24 ozs of cream cheese and sugar, mixing at medium speed on
electric mixer until well blended. Add eggs, one at a time, beating well
after each addition. Blend in sour cream and vanilla; pour over crust.
Combine remaining 8 ozs cream cheese and melted chocolate, mixing at
medium speed on eletric mixer until well blended. Add Red Raspberry
preserves; mix well. Drop rounded measuring tablespoonsfuls of chocolate
cream cheese batter over plain cream cheese batter, do not swirl. Bake at
325 degrees F., 1 hour and 25 minutes. Loosen cake from rim of pan; cool
before removing rim of pan.
Melt chocolate pieces and whipping cream over low heat stirring until
smooth. Spread over cheescake. Chill. Garnish with additonal whipping
cream, whipped, raspberries and fresh mint leaves, if desired.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Favorite Cheesecake Squares
Categories: Cakes Cheesecake
Servings: 16
1/4 c Margarine
1/3 c Packed Brown Sugar
1 c Unbleached All-purpose Flour
1/2 c Chopped Walnuts
8 oz Cream Cheese, Softened
1/4 c Granulated Sugar
1 t Vanilla
1 ea Large Egg
3/4 c M&M Candies
NOTE: You can use any type of milk chocolate candies in place of the M&Ms.
---------------------------------------------------------------------------
Beat margarine and brown sugar until light and fluffy. Add flour and
walnuts, mix well. Reserve 1/2 cup crumb mixture; press remaining crumb
mixture into bottom of 8-inch square pan. Bake at 350 degrees F. 10 mins.
Combine cream cheese, granulated sugar and vanilla, mixing at medium speed
on electric mixer until well blended. Add egg, mix well. Layer 1/2 cup
candy over crust; top with cream cheese mixture. Combine remaining candy,
chopped, and reserved crumb mixture; mix well. Sprinkle crumb mixture over
cream cheese mixture. Bake at 350 degrees F., 20 minutes. Cool and cut in
to 16 equal squares.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Sun-sational Cheesecake
Categories: Cakes Cheesecake
Servings: 10
1 c Graham Cracker Crumbs
3 T Sugar
3 T Margarine, Melted
24 oz Cream Cheese,Softened
1 c Sugar
3 T Unbleached All-purpose Flour
2 T Lemon Juice
1 T Grated Lemon Peel
1/2 t Vanilla
4 ea Large Eggs (1 Separated)
3/4 c Sugar
2 T Cornstarch
1/2 c Water
1/4 c Lemon Juice
Combine crumbs, sugar and margarine, press onto bottom of 9-inch spring-
form pan. Bake at 325 degrees F., 10 minutes.
Combine cream cheese, sugar, flour, juice, peel and vanilla, mixing at
medium speed on electric mixer until well blended. Add three eggs, one
at a time, mixing well after each addition. Beat in remaining egg white,
reserve yolk for glaze. Pour over crust. Bake at 325 degrees F., 10
minutes. Reduce oven temperature to 250 degrees F.; continue baking 30
minutes. Loosen cake from rim of pan; cool before removing rim of pan.
Combine sugar and cornstarch in saucepan; stir in water and juice. Cook,
stirring constantly, until clear and thickened. Add small amount of hot
mixture to slightly beaten egg yolk. Return to hot mixture, cook 3 minutes
stirring constantly. Cool slightly. Spoon over cheesecake, chill.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Very Blueberry Cheesecake
Categories: Cakes Cheesecake
Servings: 10
1 1/2 c Vanilla Wafer Crumbs
1/4 c Margarine, Melted
1 ea Env. Unflavored Gelatin
1/4 c Cold Water
16 oz Cream Cheese, Softened
1 T Lemon Juice
1 t Grated Lemon Peel
7 oz (1 jr) Marshmallow Creme
3 c Frozen Whipped Topping(thaw)
2 c Blueberries Frozen or Fresh
Combine crumbs and margarine, press onto bottom of 9-inch springform pan.
Chill.
Soften gelatin in water, stir over low heat until dissolved. Gradually
add gelatin to cream cheese, mixing at medium speed on electric mixer until
well blended. Blend in juice and peel. Beat in marshmallow creme; fold in
whipped topping. Puree blueberries; fold into cream cheese mixture. Chill
until firm. Garnish with additional frozen whipped topping, thawed, and
lemon peel.
VARIATIONS:
Substitute Neufchatel cheese for cream cheese.
Substitute strawberry slices for blueberries
Substitute raspberries for blueberries
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Cocoa-Nut Meringue Cheesecake
Categories: Cakes Cheesecake
Servings: 10
7 oz (1 pk) Flaked Coconut *
1/4 c Chopped pecans
3 T Margarine, Melted
16 oz Cream Cheese, Softened
1/3 c Sugar
3 T Cocoa
2 T Water
1 t Vanilla
3 ea Large Eggs, Separated
1 x Dash salt
7 oz (1 jr) Marshmallow Creme
1/2 c Chopped Pecans
* Coconut should be flaked and toasted.
---------------------------------------------------------------------------
Combine coconut, pecans, and margarine, press onto bottom of 9-inch
springform pan.
Combine cream cheese, sugar, cocoa, water and vanilla, mixing at medium
speed on electric mixer until well blended. Blend in egg yolks, pour over
crust. Bake at 350 degrees F., 30 minutes. Loosen cake from rim of pan,
cool before removing rim of pan.
Beat egg whites and salt until foamy, gradually add marshmallow creme,
beating until stiff peaks form. Sprinkle pecans over cheesecake to within
1/2-inch of outer edge. Carefully spread marshmallow creme mixture over
top of cheescake to seal. Bake at 350 degrees F., 15 minutes. Cool.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Festove Irish Cream Cheesecake
Categories: Cakes Cheesecake
Servings: 10
1 c Graham Cracker Crumbs
1/4 c Sugar
1/4 c Margarine, melted
1 ea Env. Unflavored Gelatin
1/2 c Cold Water
1 c Sugar
3 ea Large Eggs, Separated
16 oz Cream Cheese, Softened
2 T Cocoa
2 T Bourbon
1 c Whipping Cream, Whipped
Combine graham cracker crumbs, sugar, and margarine; press onto bottom of
9-inch springform pan.
Soften gelatin in water, stir over low heat until dissolved. Blend in 3/4
cup sugar and beaten egg yolks; cook stirring constantly, over low heat,
3 minutes. Combine cream cheese and cocoa, mixing at medium speed on
electric mixer until well blended. Gradually add gelatin mixture and
bourbon, mixing until well blended. Chill until thickened, but not set.
Beat egg whites until foamy; gradually adding the remaining sugar, beating
until stiff peaks form. Fold egg whites and whipped cream into cheese
mixture and pour over crust. Chill until firm. Garnish with chocolate
curls and small silver candy balls, if desired.
VARIATION:
Substitute 2 T cold coffee for bourbon.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Cookies And Cream Cheesecake
Categories: Cakes Cheesecake
Servings: 8
2 c Cream-filled Cookies *
6 T Margarine, Softened
1 ea Env. Unflavored Gelatin
1/4 c Cold Water
8 oz Cream Cheese Softened
1/2 c Sugar
3/4 c Milk
1 c Whipping Cream, Whipped
1 1/4 c Creme-filled Cookies **
* The cookies (24) should be chocolate cream filled cookies and be
to as fine as can be done.
** These cookies should be chocolate cream filled cookies and should be
coarsely chopped.
---------------------------------------------------------------------------
Combine cookie crumbs and margarine; press onto bottom of 9-inch springform
pan.
Soften gelatin in water; stir over low heat until dissolved. Combine cream
cheese and sugar, mixing at medium speed on an electric mixer until well
blended Gradually add gelatin mixture and milk, mixing until well blended.
Chill until mixture is thickened but not set. Fold in whipped cream.
Reserve 1 1/2 C cream cheese mixture; pour remaning cream cheese mixture
over crust. Top with cookies and reserved cream cheese mixture. Chill
until firm.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Very Smooth Cheesecake
Categories: Cakes Cheesecake
Servings: 10
1 c Graham Cracker Crumbs
3 T Sugar
3 T Margarine, Melted
1 ea Env Unflavored Gelatin
1/4 c Cold Water
8 oz Cream Cheese, Softened
1/2 c Sugar
10 oz Frozen Strawberries, Thawed
1 x Milk
1 c Whipping Cream, Whipped
Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
Bake at 325 degrees F., 10 minutes. Cool.
Soften gelatin in water; stir over low heat until dissolved. Combine
cream cheese and sugar, mixing at medium speed on electric mixer until
well blended. Drain strawberries, reserving liquid. Add enough milk to
liquid ot measure 1 cup. Gradually add combined milk mixture and gelatin
to cream cheese, mixing until well blended. Chill until slightly
thickened. Fold in whipped cream and strawberries; pour over crust. Chill
until firm.
VARIATION:
Substitute 1 Cup Vanilla Wafer crumbs, 1/2 cup chopped nuts, 2 tablespoons
of sugar and 2 tablespoons of margarine for graham cracker crumbs, sugar
and margarine.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Lattice Cherry Cheesecake
Categories: Cakes Cheesecake
Servings: 10
1 pk (20 oz) Cookie Mix *
16 oz Cream Cheese, Softened
1 c Sour Cream
3/4 c Sugar
1/4 t Almond Extract
3 ea Large Eggs
21 oz (1 cn) Cherry Pie Filling
* Cookie mix should be refrigerated Sugar Cookie dough from the dairy
---------------------------------------------------------------------------
Freeze cookie dough 1 hour. Slice into 1/8-inch slices. Arrange slices,
slightly overlapping, on bottom and sides of greased 9-inch springform
pan. With floured fingers, seal edges to form crust.
Combine cream cheese, sour cream, sugar and extract, mixing at medium speed
on electric mixer, until well blended. Add eggs, one at a time, mixing
well after each addition. Reserve 1/4 cup batter and chill. Pour
remaining batter over crust. Bake at 350 degrees F., 1 hour and 10 minutes
Increase oven temperature to 450 degrees F. Spoon pie filling over cheese-
cake. Spoon reserved batter over pie filling forming a lattice design.
Bake at 450 degrees F., 10 minutes. Loosen cake from rim of pan; cool
before removing rim of pan.
VARIATION:
Substitute 13 x 9-inch baking pan for 9-inch springform pan. Prepare as
directed except for baking. Bake at 350 degrees F., 40 minutes. Increase
oven temperature to 450 degrees F. Continue as directed.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Autumn Cheesecake
Categories: Cakes Cheesecake
Servings: 10
1 c Graham Cracker Crumbs
3 T Sugar
1/2 t Cinnamon
1/4 c Margarine, Melted
16 oz Cream Cheese, Softened
1/2 c Sugar
2 ea Large Eggs
1/2 t Vanilla
4 c Thinly Slied Peeled Apples
1/3 c Sugar
1/2 t Cinnamon
1/4 c Chopped Pecans
Combine crumbs, sugar, cinnamon and margarine, press onto bottom of 9-inch
springform pan. Bake at 350 degrees F., 10 minutes.
Combine cream cheese and sugar, mixing at medium speed on electric mixer,
until well blended. Add eggs, one at a time, mixing well after each
addition. Blend in vanilla, pour over crust.
Toss apples with combined sugar and cinnamon. Spoon apple mixture over
cream cheese layer; sprinkle with pecans. Bake at 350 degrees F., 1 hour
and 10 minutes. Loosen cake from rim of pan; cool before removing rim of
pan. Chill.
VARIATION:
Add 1/2 Cup finely chopped pecans with crumbs for crust. Continue as
directed.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Chocolate Velvet Cheesecake
Categories: Cakes Cheesecake
Servings: 10
1 c Vanilla Wafer Crumbs
1/2 c Chopped Pecans
3 T Granulated Sugar
1/4 c Margarine, Melted
16 oz Cream Cheese, Softened
1/2 c Brown Sugar, Packed
2 ea Large Eggs
6 oz Semi-sweet Chips, Melted
3 T Almond Flavored Liqueur
2 c Sour Cream
2 T Granulated Sugar
Combine crumbs, pecans, granulated sugar and margarine; press onto bottom
of 9-inch springform pan. Bake at 325 degrees F., 10 minutes.
Combine cream sheese and brown sugar, mixing at medium speed on electric
mixer until well blended. Add eggs, one at a time, mixing well after each
addition. Blend in chocolate and liqueur; pour over crust. Bake at 325
degrees F., 35 minutes.
Increase oven temperature to 425 degrees F. Combine sour cream and
granulated sugar; carefully spread over cheesecake. Bake at 425 degrees F.
10 minutes. Loosen cake from rim of pan; cool before removing rim of pan.
Chill.
VARIATION:
Substitute 2 Tablespoons milk and 1/4 teasponn almond extract for almond
flavored liqueur.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Marble Cheesecake
Categories: Cakes Cheesecake
Servings: 10
1 c Graham Cracker Crumbs
3 T Sugar
3 T Margarine, Melted
24 oz Cream Cheese, Softened
3/4 c Sugar
1 t Vanilla
3 ea Large Eggs
1 oz Square Unsweeted Chocolate *
* The 1 oz square of unsweetened Chocolate should be melted.
---------------------------------------------------------------------------
Combine crumbs, sugar, and margarine; press onto bottom of 9-inch Spring-
form cake pan. Bake at 350 degrees F., 10 minutes.
Combine cream cheese, sugar and vanilla, beating at medium speed on
electric mixer until well blended. Add eggs, one at a time, mixing well
after each addition. Blend chocolate into 1 cup batter. Spoon plain and
chocolate batters alternately over crust; cutting through batters with
knife several times for the marble effect. Bake at 450 degrees F., 10
minutes. Reduce oven temperature to 250 degrees F.; continue baking 30
additional minutes. Loosen cake from rim of pan; cool before removing
rim of pan. Chill.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Gala Apricot Cheesecake
Categories: Cakes Cheesecake
Servings: 10
2 1/4 c Quick Oats, Uncooked
1/3 c Brown Sugar, Packed
3 T Unbleached All-purpose Flour
1/3 c Margarine, Melted
1 ea Env. Unflavored Gelatin
1/3 c Cold Water
16 oz Cream Cheese, Softened
1/2 c Granulated Sugar
2 T Brandy
1/2 c Dried Apricots, Fine Chop
1 c Whipping Cream, Whipped
10 oz (1 Jr) Apricot Preserves
1 T Brandy
Combine oats, brown sugar, flour and margarine, press onto bottom of 9-inch
springform pan. Bake at 350 degrees F., 15 minutes. Cool
Soften gelatin in water; stir over low heat until dissolved. Combine Cream
Cheese and granulated sugar, mixing at medium speed on electric mixer until
well blended. Gradually add gelatin and brandy to cream cheese mixture
mixing until well blended. Chill until slightly thickened; fold in
apricots and whipped cream. Pour into crust; chill until firm.
Heat combined preserves and brandy over low heat; cool. Spoon over cheese-
cake.
VARIATION:
Substitute Neufchatel cheese for Cream Cheese
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Praline Cheesecake
Categories: Cakes Cheesecake
Servings: 10
1 c Graham Cracker Crumbs
3 T Sugar
3 T Margarine, Melted
24 oz Cream Cheese, Softened
3/4 c Dark Brown Sugar, Packed
2 T Unbleached All-purpose Flour
3 ea Large Eggs
2 t Vanilla
1/2 c Pecans, Finely Chopped
1 x Granishes *
* Garnish include Maple Syrup and Pecan halves.
---------------------------------------------------------------------------
Combine crumbs, granulated sugar and margarine; press onto bottom of 9-inch
springform pan. Bake at 350 degrees F., 10 minutes.
Combine cream cheese, brown sugar and flour, mixing at medium speed on
electric mixer until well blended. Add eggs, one at a time, mixing well
after each addition. Blend in vanilla; stir in chopped pecans. Pour over
crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250
degrees F., and continute baking an additional 30 minutes. Loosen cake
from rim of pan; cool before removing rim of pan. Chill.
Brush with maple syrup; top with pecan halves.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Heavenly Dessert Cheesecake
Categories: Cakes Cheesecake
Servings: 10
1 T Graham Cracker Crumbs
1 c Low Fat Cottage Cheese
16 oz Nufchatel Cheese*
2/3 c Sugar
2 T Unbleached All-purpose Flour
2 T Skim Milk
1/4 c Almond Extract
* Neufchatel Cheese shoul be LIGHT Philly brand Neufachatel Cheese and it
should be softened.
---------------------------------------------------------------------------
Lightly grease bottom of 9-inch springform pan. Sprinkle with crumbs.
Dust bottom; remove excess crumbs. Put cottage cheese in blender container
Cover; process on high speed until smooth. In large mixing bowl of
electric mixer, combine cottage cheese, neufchatel cheese, sugar and flour.
Mix at medium speed until well blended. Add eggs, one at a time, mixing
well after each addition. Blend in milk and extract; pour into pan. Bake
at 325 degrees F., 45 to 50 minutes or until center is almost set. (Center
of cheesecake appears to be soft, but firms upon cooling.) Loosen cake
from rim of pan; cool before removing rim of pan. Chill. Top with fresh
slices of strawberries or blueberries, if desired.
VARIATION:
Prepare pan as directed; omit blender method. Place cottage cheese in
large bowl of electric mixer; beat cottage cheese at high speed until
smooth. Add neufchatel cheese, sugar, and flour, mixing at medium speed
until well blended. Continue as directed.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Lemon Delight Cheesecake
Categories: Cakes Cheesecake
Servings: 10
1 1/2 c Graham Cracker Crumbs
1/4 c Sugar
1/2 c Margarine, Melted
1 ea Env. Unflovored Gelatin
1/3 c Cold Water
1/3 c Lemon Juice
3 ea Large Eggs, Separated
1/2 c Sugar
1 t Grated Lemon Peel
16 oz Cream Cheese, Softened*
* Or use 2 8-oz containers of Philly soft cream cheese.
---------------------------------------------------------------------------
Combine crumbs, sugar and margarine; reserve 1/2 cup. Press remaining
onto bottom of 9-inch springform pan.
Soften gelatine in water, stir over low heat until dissolved. Add juice,
egg yolks, 1/4 cup sugar, and peel; cook, stirring constantly, over medium
heat, 5 minutes. Gradually add to cream cheese, mixing at medium speed on
electric mixer unitl well blended. Beat egg whites, until foamy; gradually
add remaining sugar beating until stiff peaks form. Fold into cream cheese
mixture; pour over crust. Top with reserved crumbs; chill until firm.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Tempting Trifle Cheesecake
Categories: Cakes Cheesecake
Servings: 10
1 1/2 c Soft Coconut Macaroons*
24 oz Cream Cheese, Softened
3/4 c Sugar
4 ea Large Eggs
1/2 c Whipping cream
1/2 c Sour Cream
2 T Sweet Sherry
1 t Vanilla
10 oz Red Raspberry Preserves
1/2 c Whipping Cream, Whipped
1 x Toasted Slivered Almonds
* Soft coconut macroon cookies crumbs.
---------------------------------------------------------------------------
Press crumbs onto bottom of greased 9-inch springform pan. Bake at 325
degrees F., 15 minutes.
Combine cream cheese and sugar, mixing at medium speed on electric mixture
until well blended. Add eggs, one at a time, mixing well after each
addition. Blend in sour cream, whipping cream, sherry and vanilla; pour
over crust. Bake at 325 degrees F., 1 hour and 10 minutes. Loosen cake
from rim of pan; cool befroe removing rim of pan. Chill.
Heat preserves in saucepan over low heat until melted. Strain to remove
seeds. Spoon over cheesecake, spreading to edges. Dollop with whipped
cream; top with almonds.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Creamy Chilled Cheesecake
Categories: Cakes Cheesecake
Servings: 8
1 c Graham Cracker Crumbs
1/4 c Sugar
1/4 c Margarine, Melted
1 ea Env. Unflavored Gelatin
1/4 c Cold Water
8 oz Cream Cheese, Softened
1/2 c Sugar
3/4 c Milk
1/4 c Lemon Juice
1 c Shipping Cream, Whipped
1 x Strawberry Halves
Combine Crumbs, sugar, and margarine; press onto bottom of 9-inch spring-
form pan.
Soften gelatin in water; stir over low heat untl dissolved. Combine cream
cheese and sugar, mixing at medium speed on electric mixer until well
blended. Chill until slightly thickened; fold in whipped cream. Pour over
crust; chill until firm. Top with strawberries before serving.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Rum Raisin Cheesecake
Categories: Cakes Cheesecake
Servings: 10
1 c Old Fashioned Oats, Uncooked
1/4 c Chopped Nuts
3 T Brown Sugar, Packed
3 T Margarine, Melted
16 oz Cream Cheese, Softened
1/3 c Granulated Sugar
1/4 c Unbleached All-purpose Flour
2 ea Large Eggs
1/2 c Sour Cream
3 T Rum
2 T Margarine
1/3 c Brown Sugar, Packed
1/3 c Raisins
1/4 c Chopped Nuts
2 T Old Fashioned Oats, Uncooked
Combine oats, nuts, brown sugar and margarine; press onto bottom of 9-inch
springform pan. Bake at 350 degrees F., 15 minutes.
Combine cream cheese, granulated sugar and 2 T flour, mixing at medium
speed on electric mixer until well blended. Add eggs, one at a time,
mixing well after each addition. Blend in sour cream and rum; mix well.
Pour over crust. Cut margarine into combined remaining flour and brown
sugar until mixture resembles coarse crumbs. Stir in raisins, nuts and
oats. Sprinkle over cream cheese mixture. Bake at 350 degrees F., 50
minutes. Loosen cake from rim of pan; cool before removing rim of pan.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Aloha Cheesecake
Categories: Cakes Cheesecake
Servings: 10
1 c Vanilla Wafer Crumbs
1/4 c Margarine, Melted
16 oz Cream Cheese, Softened
1/3 c Sugar
2 T Milk
2 ea Large Eggs
1/2 c Macadamia Nuts, Toasted
8 1/2 oz Crushed Pineapple, Drained
1 ea Med Kiwi Peeled, Sliced
Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
Bake at 350 degrees F., 10 minutes.
Combine cream cheese, sugar and milk, mixing at medium speed on electric
mixer until well blended. Add eggs, one at a time, mixing well well after
each addition. Stir in nuts; pour over crust. Bake at 350 degrees F.,
45 minutes. Loosen caek from rim of pan; cool before removing rim of pan.
Chill. Before serving, top with fruit.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Chocolate Chip Cheesecake Supreme
Categories: Cakes Cheesecake
Servings: 10
1 c Chocolate Wafer Crumbs
3 T Margarine, Melted
24 oz Cream Cheese, Softened
3/4 c Sugar
1/4 c Unbleached All-Purpose Flour
3 ea Large Eggs
1/2 c Sour Cream
1 t Vanilla
1 c Mini Semi-sweet Chips
Combine crumbs and magarine; press onto bottom of 9-inch springform pan.
Bake at 350 degrees F., 10 minutes.
Combine cream cheese, sugar and flour, mixing at medium speed on electric
mixer until well blended. Add eggs, one at a time, mixing well after each
addition. Blend in sour cream and vanilla. Stir in chocolate chips and
pour into crust. Bake at 350 degrees F., 55 minutes. Loosen cake from
rim of pan; cool before removing rim of pan. Chill. Garnish with whipped
cream and fresh mint leaves, if desired.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Rocky Road Cheesecake
Categories: Cakes Cheesecake
Servings: 10
1 c Chocolate Wafer Crumbs
3 T Margarine, Melted
1 ea Env. Unflavored Gelatin
1/4 c Cold Water
16 oz Soft Cream Cheese
3/4 c Sugar
1/3 c Cocoa
1/2 t Vanilla
2 c Mini Marshmallows
1 c Whipping Cream, Whipped
1/2 c Chopped Nuts
Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
Bake at 350 degrees F., 10 minutes
Soften gelatin in water; stir over low heat untl dissolved. Combine cream
cheese, sugar, cocoa and vinilla, mixing at medium speed on electric mixer
until well blended. Gradually add gelatin, mixing until blended. Fold in
reamining ingredients; pour over crust. Chill until firm.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Cappuccino Cheesecake
Categories: Cakes Cheesecake
Servings: 10
1 1/2 c Finely Chopped Nuts
2 T Sugar
3 T Margarine, Melted
32 oz Cream Cheese, Softened
1 c Sugar
3 T Unbleached All-purpose Flour
4 ea Large Eggs
1 c Sour Cream
1 T Instant Coffee Granules
1/4 t Cinnamon
1/4 c Boiling water
Combine nuts, sugar, and margarine; press onto bottom of 9-inch spring-
form cake pan. Bake at 325 degrees F., 10 minutes.
Combine cream cheese, sugar, and flour, mixing at medium speed on electric
mixer until well blended. Add eggs, one at a time, mixing well after each
addition. Blend in sour cream. Dissolve coffee granules and cinnamon in
water. Cool; gradually add to cream cheese mixture, mixing until well
blended. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce
oven temperature to 250 degrees F.; continue baking 1 hour. Loosen cake
from rim of pan; cool before removing rim of pan. Chill. Garnish with
whipped cream and whole coffee beans if desired.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Lime Delicious Cheesecake
Categories: Cakes Cheesecake
Servings: 10
1 1/4 c Zwieback Toast Crumbs
2 T Sugar
1/3 c Margarine, Melted
1 ea Env. Unflavored Gelatin
1/4 c Cold Water
1/4 c Lime Juice
3 ea Large Eggs, Separated
1/2 c Sugar
1 1/2 t Grated Lime Peel
16 oz Light Neufchatel Cheese,Soft
2 c Thawed Whipped Topping
Combine crumbs, sugar and margarine; press onto bottom of 9-inch spring-
form pan. Bake at 325 degrees F., 10 minutes. Cool.
Soften gelatin in water, stir over low heat until dissolved. Add juice,
egg yolks, 1/4 c sugar and peel; cook, stirring constantly, over medium
heat 5 minutes. Cool. Gradually add gelatin mixture to the softened Light
Neufchatel cheese, mixing at medium speed on electric mixer, until well
blended. Stir in a few drops of green food coloring, if desired. Beat egg
whites until foamy; gradually add remaining sugar, beating until stiff
peaks form Fold egg whites and whipped topping into neufchatel cheese
mixture, pour over crust. Chill until firm. Garnish with additional lime
peel, if desired.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Amaretto Peach Cheesecake
Categories: Cakes Cheesecake
Servings: 10
3 T Margarine
1/3 c Sugar
1 ea Large Egg
3/4 c Unbleached All-purpose Flour
24 oz Cream Cheese, Softened
3/4 c Sugar
3 T Unbleached All-purpose Flour
3 ea Large Eggs
16 oz Canned Peach Halves *
1/4 c Almond Flavored Liqueur
* Peach halves should be drained, and then pureed.
---------------------------------------------------------------------------
Combine margarine and sugar until light and fluffy. Blend in egg. Add
flour; mix well. Spread dough onto bottom of 9-inch springform pan. Bake
at 450 degrees F., 10 minutes.
Combine cream cheese, sugar and flour; mixing at medium speed on electric
mixer until well blended. Add eggs, one at a time, mixing well after each
addition. Add peaches and liqueur; mix well. Pour over crust. Bake at
450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.;
continue baking 65 minutes. Loosen cake from rim of pan; cool before
removing rim of pan. Chill. Garnish with additional peach slices and
sliced almonds, if desired.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Holiday Eggnog Cheesecake
Categories: Cakes Cheesecake
Servings: 10
1 c Graham Cracker Crumbs
1/4 c Sugar
1/4 t Ground Nutmeg
1/4 c Margarine, Melted
1 ea Env. Unflavored Gelatin
1/4 c Cold Water
8 oz Cream Cheese, Softened
1/4 c Sugar
1 c Eggnog
1 c Whipping Cream, Whipped
Combine crumbs, sugar, nutmeg and margarine; press onto bottom of 9-inch
springform pan.
Soften gelatin in water; stir over low heat until dissolved. Combine cream
cheese and sugar, at medium speed on electric mixer until well blended.
Gradually add gelatin and eggnog, mixing until blended. Chill until
slightly thickened; fold in whipped cream. Pour over crust; chill until
firm.
VARIATION:
Ingrease sugar to 1/3 c. Substitute milk for eggnog. Add 1 t vanilla and
3/4 t rum extract. Continue as directed.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Minature Cheesecakes
Categories: Cakes Cheesecake
Servings: 6
1/3 c Graham Cracker Crumbs
1 T Sugar
1 T Margarine, Melted
8 oz Cream Cheese, Softened
1/4 c Sugar
1 1/2 t Lemon Juice
1/2 t Grated Lemon Peel
1/4 t Vanilla
1 ea Large Egg
1 x Garnishes *
* Garinishes can include fresh fruit, or strawberry or apricot preserves.
---------------------------------------------------------------------------
Combine crumbs, sugar and margarine. Press rounded meassuring Tablespoons-
ful of crumb mixture onto bottom of each of six paper-lined muffing cups.
Bake at 325 degrees F., 5 minutes.
Combine cream cheese, sugar, juice, peel and vanilla, mixing at medium
speed on electric mixer until well blended. Blend in egg; pour over crust,
filling each cup 3/4 ful. Bake at 325 degrees F., 25 minutes. Cool before
removing from pan. Chill. Top with garnishes just before serving.
MAKE AHEAD:
Wrap cilled cheescakes individually in plastic wrap; freeze. Let stand at
room temperature 40 minutes before garnishing and serving.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Peppermint Cheesecake
Categories: Cakes Cheesecake
Servings: 10
1 c Chocolate Wafer Crumbs
3 T Margarine, Melted
1 ea Env. Unflavored Gelatin
1/4 c Cold Water
16 oz SOFT Philly Cream Cheese
1/2 c Sugar
1/2 c Milk
1/4 c Crushed Peppermint Candy
1 c Whipping Cream, Whipped
3 oz Milk Chocolate Candy *
* Milk chocolate should be milk chocolate candy bars and they shoud be
finely chopped.
---------------------------------------------------------------------------
Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
Bake at 350 degrees F., 10 minutes. Cool.
Soften gelatin in water; stir over low heat until dissolved. Combine cream
cheese and sugar, mixing at medium speed on electric mixer until well
blended. Gradually add gelatin, milk and peppermint candy, mixing until
blended, chill until slightly thickened but not set. Fold in whipped cream
and chocolate. Pour over crust. Chill until firm. Garnish with
additional whipped cream combined with crushed peppermint candies, if
desired.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Chocolate Mint Meringue Cheesecake
Categories: Cakes Cheesecake
Servings: 10
1 c Chocolate Wafer Crumbs
3 T Margarine, Melted
2 T Sugar
24 oz Cream Cheese, Softened
2/3 c Sugar
3 ea Large Eggs
1 c Mint Chocolate Chips, Melted
1 t Vanilla
3 ea Large Egg Whites
7 oz Marshmallow Creme (1 Jr)
Combine crumbs, margarine and sugar; press onto bottom of 9-inch spring-
form pan. Bake at 350 degrees F., 10 minutes.
Combine cream cheese and sugar, mixing at medium speed on electric mixer
until well blended. Add eggs, one at a time, mixing well after each
addition. Blend in mint chocolate and vanilla; pour over crust. Bake at
350 degrees F., 50 minutes. Loosen cake from rim of pan; cool before
removing rim of pan. Chill.
Beat egg whites until soft peakes form. Gradually add marshmallow creme,
beating until stiff peakes form. Carefully spread over top of cheesecake
to seal. Bake at 450 degrees F.; 3 to 4 minutes or until lightly browned.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Oringinal "Philly" Cheesecake
Categories: Cakes Cheesecake
Servings: 10
1 c Graham Cracker Crumbs
3 T Margarine, Melted
24 oz Cream Cheese, Softened
3/4 c Sugar
5 T Lemon Juice
1 1/2 t Grated Lemnon Peel
1 t Vanilla
3 ea Large Eggs, Separated
Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
Bake at 325 degrees F., 10minutes.
Combine cream cheese, sugar, juice, peel and vanilla, mixing at medium
speed on electric mixer until well blended. Add egg yolks, one at a time,
mixing well after each addition. Beat egg whites until stiff peaks form;
fold into cream cheese mixture. Pour over curst. Bake at 300 degrees F.,
45 minutes. Loosen ckae from rim of pan; cool before removing rim of pan.
Chill. Top with cherry pie filling or fresh fruit, if desired.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Cherry Cheesecake
Categories: Cakes Cheesecake
Servings: 10
1 c Graham Cracker Crumbs
3 T Sugar
3 T Margarine, Melted
24 oz Cream Cheese, Softened
3/4 c Sugar
3 ea Large Eggs
1 t Vanilla
21 oz Cherry Pie Filling (1 cn)
Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
Bake at 325 degrees F., 10 minutes.
Combine cream cheese and sugar, mixing at medium speed on electric mixer
until well blended. Add eggs, one at a time mixing well after each
addition. Blend in vanilla; pour over crust. Bake at 450 degrees F., 10
minutes. Reduce oven temperatur to 250 degrees F., continue baking 25 to
30 minutes or until set. Loosen cake from rim of pan; cool before removing
rim of pan. Chill. Top with pie filling just before serving.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Pumpkin Marble Cheesecake
Categories: Cakes Cheesecake
Servings: 10
1 1/2 c Gingersnap Crumbs
1/2 c Finely Chopped Pecans
1/3 c Margarine, Melted
16 oz Cream Cheese, Softened
3/4 c Sugar
1 t Vanilla
3 ea Eggs
1 c Canned Pumpkin
3/4 t Cinnamon
1/4 t Ground Nutmeg
Combine crumbs, pecans and margarine; press onto bottom and 1 1/2-inches
up sides of 9-inch springform pan. Bake at 350 degrees F., 10 minutes.
Combine cream cheese, 1/2 c sugar and vanilla, mixing at medium speed on
electric mixer until well blended. Add eggs, one at a time, mixing well
after each addition. Reserve 1 c batter, chill. Add remaining sugar,
pumpkin and spices to remaining batter; mix well. Alternately layer
pumpkin and cream cheese batters over crust. Cut through batters with
knife several times for marble effect. Bake at 350 degrees F., 55 minutes.
Loosen cake from rim of pan; cool before removing rim of pan. Chill.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Black Forest Cheesecake Delight
Categories: Cakes Cheesecake
Servings: 10
1 c Chocolate Wafer Crumbs
3 T Margarine, Melted
16 oz Cream Cheese Softened
2/3 c Sugar
2 ea Large Eggs
6 oz Semi-sweet Chocolate Chips *
1/4 t Almond Extract
21 oz Cherry Pie Filling (1 Cn)
1 x Frozen Whipped ToppingThawed
* Chocolate Chips should be melted.
---------------------------------------------------------------------------
Combine crumbs and margarine, press onto bottom of 9-inch springform pan.
Bake at 350 degrees F., 10 minutes.
Combine cream cheese and sugar, mixing at medium speed on electric mixer
until well blended. Add eggs, one at a time, mixing well after each
addition. Blend in chocolate and extract; pour over crust. Bake at 350
degrees F., 45 minutes. Loosen cake from rim of pan; cool before removing
rim of pan. Chill. Top cheesecake with pie filling and whipped topping
just before serving.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Orange Upside-down Cheesecake
Categories: Cakes Cheesecake
Servings: 10
1 ea Env. Unflavored Gelatin
1 1/2 c Unsweetened Orange Juice
1/4 c Sugar
2 c Orange Section
1 ea Env. Unflavored Gelatin
1/2 c Unsweetened Orange Juice
24 oz Cream Cheese, Softened
1 c Sugar
2 t Grated Orange Peel
1 c Whipping Cream, Whipped
1 c Vanilla wafer crumbs
1/2 t Cinnamon
3 T Margarine, Melted
Soften Gelatin in juice. Add sugar; stir over low heat until dissolved.
Chill until slightly thickened, but not set. Arrange orange sections on
bottom of 9-inch springform pan. Pour gelatin mixture over oranges; chill
until thickened again but not set.
Soften gelatin in juice; stirr over low heat until dissolved. Combine
cream cheese, sugar and peel, mixing at medium speed on electric mixer
until well blended. Gradually add gelatin mixture, mixing until well
blended. Chill until slightly thickened; fold in whipped cream. Pour over
oranges, chill.
Combine crumbs, cinnamon and margarine; gently press onto top of cake.
Chill. Loosen from rim of pan; invert onto serving plate. Remove rim of
pan.
VARIATION:
Omit cinnamon. Substitute graham cracker crumbs or chocolate wafer crumbs
for vanilla wafer crumbs.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Chocolate Turtle Cheesecake
Categories: Cakes Cheesecake
Servings: 10
2 c Vanilla Wafer Crumbs
6 T Margarine, Melted
14 oz Carmels ( 1 bag)
5 oz (1 cn) Evaporated Milk
1 c Chopped Pecans, Toasted
16 oz Cream Cheese, Softened
1/2 c Sugar
1 t Vanilla
2 ea Large Eggs
1/2 c Semi-sweet Chocolate Chips *
* Chocolate chips should be melted.
---------------------------------------------------------------------------
Combine crumbs and margarine, press onto bottom and sides of 9-inch spring-
form pan. Bake at 350 degrees F., 10 minutes.
In 1 1/2-quart heavy saucepan, melt carmels with milk over low heat,
stirring frequently, until smooth. Pour over crust. Top with pecans.
Combine cream cheese, sugar and vanila, mixing at medium speed on electric
mixer until well blended. Add eggs, one at a time, mixing well after each
addition. Blend in chocolate, pour over pecans. Bake at 350 degrees F.,
40 minutes. Loosen cake from rim of pan; cool before removing rim of pan.
Chill. Garnish with whipped cream, additional chopped nuts and maraschino
cherries, if desired.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Brownie Swirl Cheesecake
Categories: Cakes Cheesecake
Servings: 10
8 oz (1 Pk) Brownie Mix
16 oz Cream Cheese, Softened
1/2 c Sugar
1 t Vanilla
2 ea Large Eggs
1 c Milk Chocolate Chips, Melted
Grease bottom of 9-inch Springform pan. Prepare basic brownie mix as
directed on package; pour batter evenly into springform pan. Bake at
350 degrees F., 15 minutes.
Combine cream cheese, sugar and vanilla, mixing at medium speed on electric
mixer until well blended. Add eggs, one at a time, mixing well after each
addition. Pour over brownie layer. Spoon chocolate over cream cheese
mixture, cut through cheese and chocolate mixture several time to acheive
a marble effect. Bake at 350 degrees F., 35 minutes. Loosen cake from rim
of pan; cool before removing rim of pan. Chill. Garnish with whipped
cream, if desired.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Coconut Choco Cheesecake
Categories: Cakes Cheesecake
Servings: 10
1 c Grham Cracker Crumbs
3 T Sugar
3 T Margarine, Melted
2 oz Unsweetened Baking Chocolate
2 T Margarine
16 oz Cream Cheese, Softened
1 1/4 c Sugar
1/4 t Salt
5 ea Large Eggs
1 1/3 c Flaked Coconut (3.5 oz Can)
1 c Sour Cream
2 T Sugar
2 T Brandy
Combine crumbs, sugar and margarine; press onto bottom of 9-inch spring-
form pan. Bake at 350 degrees F., 10 minutes.
Melt chocolate and margarine over low heat; stirring until smooth. Combine
cream cheese, sugar and salt; mixing at medium speed on electric mixer
until well blended. Add eggs, one at a time, mixing well after each
addition. Blend in chocolate mixture and coconut; pour over crust. Bake
at 350 degrees F., 55 to 60 minutes or until set.
Combine sour cream, sugar and brandy; spread over cheesecake. Bake at 300
degrees F., 5 minutes. Loosen cake from rim of pan; cool before removing
rim of pan. Chill.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Chocolate Orange Supreme Cheesecake
Categories: Cakes Cheesecake
Servings: 10
1 c Chocolate Wafer Crumbs
1/4 t Cinnamon
3 T Margarine, Melted
32 oz Cream Cheese, Softened
3/4 c Sugar
4 ea Large Eggs
1/2 c Sour Cream
1 t Vanilla
1/2 c Semi-sweet Choc. ChipsMelted
2 T Orange Flavord Liqueur
1/2 t Grated Orange Peel
Combine crumbs, cinnamon and margarine; press onto bottom of 9-inch spring-
form pan. Bake at 325 degrees F., 10 minutes.
Combine cream cheese and sugar, mixing at medium speed on electric mixer
until well blended. Add eggs, one at a time, mixing well after each
addition. Blend in sour cream and vanilla. Blend chocolate into 3 cups
batter; blend liqueur and pell into remaining batter. Pour chocolate
batter over crust. Bate at 350 degrees F., 30 minutes. Reduce oven
temperature to 325 degrees F. Spoon remianing batter over chocolate batter
continue baking 30 minutes more. Loosen cake from rim of pan; cool before
removing rim of pan. Chill.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Apple Cake With Icing
Categories: Cakes
Servings: 6
------------------------------------CAKE------------------------------------
3 ea Large Eggs
1 1/2 c Oil
2 c Sugar
3 c Flour
1 t Soda
1 t Salt
2 t Vanilla
1 c Pecans
3 c Cored, Peeled, Diced Apples
-----------------------------------ICING-----------------------------------
4 oz (1 cube) Margarine
1 c Packed Brown Sugar
1/4 c Milk
Mix all cake ingredients together and pour into 9 x 13-inch oblong pan.
Bake at 350 degrees F. for 45 minutes or until cake tester comes out clean
when inserted in center of cake.
Cook icing ingredients in small saucepan 2 1/2 minutes and pour over warm
cake.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: No Tenemos Rancho Applesauce Cake
Categories: Cakes
Servings: 6
2 c Unbleached Flour
1 c Sugar
1 T Corn Starch
1 T Cocoa
1/2 t Cinnamon
1/2 t Nutmeg
1/2 t Cloves
2 t Baking Soda
1 t Baking Powder
1/2 t Salt
1 c Nuts
1 c Raisins
1/2 c Oil
1 t Vanilla
3 c HOT Applesauce
Sift together all the dry ingredients, add nuts and raisins. Stir in the
oil, vanilla and hot applesauce. Pour into a 9 x 13-inch pan. Bake at
350 degrees F. for 30 to 40 minutes or until done.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Blackberry Jam Cake
Categories: Cakes
Servings: 6
1/2 c Sugar
1/4 c Butter or Margarine
2 ea Large Eggs
1 c Unbleached All-purpose Flour
1 t Ground Cinnamon
1/2 t Baking Soda
1/4 t Ground Cloves
1/4 t Ground Nutmeg
1/3 c Butter/Sour Milk
1/2 c Seedless Blackberry Jam
1/4 c Chopped Walnuts
--------------------------------CARMEL ICING--------------------------------
2 T Butter or Margarine
1/2 c Packed Brown Sugar
3 T Milk
1 3/4 c Sifted Powdered Sugar
Cream together sugar and butter or margarine. Beat in eggs. Stir
together flour, and spices; add to creamed mixture alternately with
butter/sour milk, beating til well blended after each addition. Fold in
blackberry jam or preserves and nuts leaving swirls of jam. (DO NOT
OVERMIX) Turn into greased and lightly floured 9 x 9 x 2-inch baking pan.
Bake at 350 degree F. oven 25 minutes or until done. Cool completely.
Frost with Carmel Icing.
CARMEL ICING:
In small saucepan, melt butter or margarine; stir in brown sugar. Cook
stirring constantly, til mixture bubbles; remove from heat. Cool 5
minutes. Stir in milk and blend in powdered sugar; beat til spreading
consistancy is reached.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Sourdough Applesauce Cake
Categories: Cakes Sourdough
Servings: 4
1 c Active Starter
1/4 c Dry Skim Milk
1 c Unbleached Flour
1 c Applesauce (Homemade IfPos.)
1/2 t Salt
1 t Cinnamon
1/2 t Nutmeg
1/2 t Allspice
1/2 t Cloves
2 t Baking Soda
1/2 c White Sugar
1/2 c Brown Sugar
1/2 c Butter or Margarine
1 ea Large Egg, Well Beaten
Mix together the starter, milk, flour, and applesauce, and let stand in a
covered bowl in a warm place.
Cream together the sugars and butter. Add the beaten egg and mix well.
Add spices. You may also add a half cup of raisins or chopped nuts, or
a mixture of the two.
Beat by hand until well mixed and no lumps reamian. Bake at 350 degrees F
for half to three quarters of an hour. Test for doneness with a knife when
half an hour is up. Allow to cool until cold before cutting and serving.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Mendenhall Sourdough Gingerbread
Categories: Sourdough Cakes
Servings: 4
1 c Active Sourdough Starter
1/2 c Hot Water
1/2 c Molasses
1/2 t Salt
1 t Baking Soda
1/2 c Firmly Packed Brown Sugar
1 ea Large Egg
1 1/2 c Unbleached Flour
1 t Ginger
1 t Cinnamon
1/2 c Shortening
Cream brown sugar and shortening and beat. Then add molasses and egg,
beating continuously. Sift dry ingredients together and blend into hot
water. Then beat this mixture into creamed mixture. As the last step, add
the sourdough starter slowly, mixing carefully to maintain a bubbly batter.
Bake in pan at 375 degrees F for about 30 minutes or until done. Serve
with ice cream or whipped cream while still hot if possible.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Wacky Cake
Categories: Cakes
Servings: 4
1 1/2 c Unbleached All-Purpose Flour
1 c Sugar
3 T Cocoa
1 t Baking Soda
1/2 t Salt
1 t Vanilla
1 t Vinegar
5 T Vegetable Oil
1 c Cold Water
Mix flour, sugar, cocoa, soda and salt. Make three wells in the flour
mixture. In one put vanilla; in another the vinegar, and in the third the
oil. Pour 1 c cold water over all and stir. No need to beat. Pour into
8 x 8-inch pan. Bake at 350 degrees F oven until it springs back.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Poor Man's Cake
Categories: Cakes
Servings: 4
1 c Sugar
2 c Raisins
1 c Lard *
1/4 t Allspice
1/4 t Cloves
1 x Pinch Of Salt
1 t Cinnamon (Or To Taste)
* The original recipe calls for Lard. I don't know if shortening will
---------------------------------------------------------------------------
Boil together all ingredients. Add water just enough water to cover
raisins. Boil until raisins are tender. Cool. Add 1 t baking soda and
enough Unbleached flour to make a stiff batter. Pour batter into 9-inch
round cake pan. Bake in moderate oven until cake springs back when touched
lightly (about 1 hour at 350 degrees F). Serve warm or cold with cream,
custard sauce or powdered sugar frosting. Walnuts may be added to batter
just before baking.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Fruit Cocktail Cake
Categories: Cakes
Servings: 8
2 c Unbleached Flour
1 1/2 c Sugar
2 c Fruit Cocktail
2 t Baking Soda
2 ea Large Eggs
1 x Pinch Salt
Mixall ingredients in a 9 x 13-inch pan. Mix by hand. Bake at 350 degrees
F. for about 40 minutes.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Fruit Coctail Cake Icing
Categories: Cakes
Servings: 8
1 1/2 c Sugar
6 oz (1 1/2 sticks) Margraine
1/2 c Pecans
1/2 c Coconut
1 c Undiluted Evaporated Milk
Cook sugar, oleo, and milk until thick. Remove from heat and add pecans
and coconut. Pour over hot cake.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Cinnamon Flop
Categories: Cakes
Servings: 2
1 c Sugar
2 c Flour
2 t Baking powder
1 T Melted butter
1 c Milk
1 x Brown Sugar
1 x Cinnamon
1 x Butter
Brown sugar, Cinnamon, and butter for top
Sift sugar, flour, and baking powder together. Add butter and milk and
stir until well blended. Divide mixture between 2 9" pie or cake pans
well greased. Sprinkle tops with flour, then brown sugar, then cinnamon.
Push chunks of butter into the dough. This makes holes and later gets very
soft as it bakes. Bake at 350 for 30 minutes.
Amish/Mennonite Recipe...
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Chocolate-Silk Mousse Cake
Categories: Cakes
Servings: 12
16 oz Semi-sweet Chocolate *
10 T Unsalted Butter
4 ea Large Eggs
1 T Sugar
1 T Unbleached Flour
1 T Real Vanilla Extract
---------------------------------GARNISHES---------------------------------
1 x White Candy Roses
-----------------------------------GLAZE-----------------------------------
1/2 c Heavy Cream
3 oz (3 Sq)Semi-sweet Chocolate
* There should be 16 squares of semi-sweet chocolate and they should
--------------------------------------------------------------------------
One to Three Days In Advance:
Preheat oven to 425 degrees F. Butter bottom and sides of an 8-inch
springform pan. Line bottom with parchment or waxed paper. Using
heavy-duty aluminum foil, wrap foil under and up outside of spring form
pan to prevent leaks; set aside.
In 3-qt saucepan, combine cut-up chocolate and butter. Cook over low
heat, stirring often, until chocolate and butter melt and mixture is
smooth. Remove from heat; cool 15 minutes. Meanwhile, with whisk, beat
eggs and sugar over hot, but not boiling, water, until eggs are lukewarm
and foamy and sugar is dissolved. Transfer to large bowl.
Beat egg mixture at high speed until very thick and pale yellow--about 8
minutes. Beat in flour. Spoon about one fourth egg mixture into cooled
chocolate. Fold chocolate back into remaining egg mixture. Pour into
prepared pan.
Place pan in deep roasting pan. Fill with enough hot water to come 2/3rds
of the way up the side of springform pan. Bake 15 minutes (mixture will
still be soft in center). Place cake on wire rack; remove foil; carefully
loosen edge of cake with a sharp knife or metal spatula. DO NOT remove
side of springform pan. Cool at room temperature 1 hour. Refrigerate
overnight or up to 3 days.
On day of serving prepare glaze:
In small saucepan, combine heavy cream and chocolate. Cook over low heat,
stirring often, until chocolate melts and mixture is smooth. Chill until
thick enough to spread but still pourable--20 minutes.
Loosen cake and remove sides of springform pan. Invert cake onto serving
plate. Carefully remove bottom of springform pan and parchment paper.
Spread some of the glaze on side of cake. Pour remaining glaze on top,
spreading with a spatula to form a smooth surface. Let cake stand at room
temperature about 30 minutes to set glaze before decorating with white
candy roses.
--------------------------Info-------------------------------------------
ingredients, rather than the Margarine and chemical Vanilla extract.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Friendship Cake
Categories: Cakes
Servings: 8
1 c Butter/Margarine, Melted
1 3/4 c Sugar
3 c Unbleached All-purpose Flour
1 t Baking Soda
1 t Ground Cinnamon
1/2 t Salt
1/4 t Ground Cloves
1/4 t Ground Nutmeg
2 ea Large Eggs
2 c Brandied Fruit
1 c Chopped Pecans
1/4 c Brandied Fruit Juice
---------------------------BRANDED FRUIT STARTER---------------------------
15 1/2 oz (1 Cn) Pineapple Chunks
16 oz (1 cn) Sliced Peaches
17 oz (1 cn) Apricot Halves
10 oz (1 jr) Maraschino
1 1/4 c Sugar
1 1/4 c Brandy (Any Brand)
erries
Combine butter and sugar in large mixing bowl. Beat well. Combine next 6
ingredients. Beat well. Add eggs. Coarse chop brandied fruit and stir
into batter. Add pecans and juice. Mix well. Pour batter into
well-greased 10 inch bundt pan. Bake at 350 degree F. oven for 1 hour.
Cool in pan 10 minutes, then remove from pan.
BRANDIED FRUIT STARTER:
Drain all canned fruit. Combine all ingredients in clean, nonmettalic
bowl. Stir gently. Cover and let stand at room temperature for 3 weeks,
stirring twice per week. As you use it, replace the amount taken with 1
cup sugar. Cover and let stand at room temperature 3 days before using
again. Yields 6 cups of brandied fruit.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Black Forest Cherry Cake
Categories: Cakes
Servings: 8
------------------------------------CAKE------------------------------------
6 ea Eggs; Large
1 c Sugar
1 t Vanilla Extract
4 oz Unsweetened BakingChocolate*
1 c Flour; Sifted
-----------------------------------SYRUP-----------------------------------
1/4 c Sugar
1/3 c ;Water
2 T Kirsch
----------------------------------FILLING----------------------------------
1 1/2 c Confectioners' Sugar
1/3 c Butter; Unsalted
1 ea Egg Yolk; Large
2 T Kirsch Liquer
----------------------------------TOPPING----------------------------------
2 c Sour Cherries; Canned, Drain
2 T Confectioners' Sugar
1 c Cream; Heavy, Whipped
8 oz Semisweet Chocolate Bar (1)
* There should be 4 squares of chocolate and it should be melted.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
CAKE:
Beat eggs, sugar, and vanilla together until thick and fluffy, about 10
minutes. Alternately fold chocolate and flour into the egg mixture,
ending with flour. Pour the batter into 3 8-inch cake pans that have been
well greased and floured. Bake in a preheated 350 degree F. oven for 10
to 15 minutes or until a cake tester inserted in the center comes out
clean. Cool cakes in pans for 5 minutes; turn out on racks to cool
completely.
SYRUP:
Make syrup by mixing together sugar and water and boiling for 5 minutes.
When syrup has cooled, stir in kirsch. Prick the cake layers and pour
syrup over all 3 layers.
FILLING:
To make the butter-cream filling, beat together sugar and butter until
well blended. Add egg yolk; beat until light and fluffy, about 3 to 5
minutes. Fold in Kirsch.
CAKE ASSEMBLY:
To assemble cake, place 1 layer on a cake plate. Spread with butter cream
filling. Using 3/4 cup of the cherries, which have been patted dry, drop
cherries evenly over cream. Place second layer on cake. Repeat. Place
third layer on top. Fold 2 T confectioners' sugar into the whipped cream.
Cover the sides and top of the cake with whipped cream. Decorate top of
cake with remaining 1/2 cup cherries. To make chocolate curls from
chocolate bar, shave (at room temperature) with a vegetable peeler.
Refrigerate curls until ready to use. Press chocolate curls on sides of
cake and sprinkle a few on the top. Chill until serving time.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Coconut Cake Filling (Mildred Hartley)
Categories: Cakes Desserts
Servings: 10
1 ea Coconut, large *
1 x Salt, pinch
1 pt Milk, sweet
1 c Sugar
1 T Flour, heaping
* coconut should be split, peeled, and grated.
Milk should be added to coconut milk to make 1 pint.
^^--------------------------------------------------------------------
Cook all ingredients in a 3-quart saucepan except coconut until thick.
Add coconut and cook another 10 minutes on low-heat.
Cool before putting on any white cake.
MILDRED HARTLEY - this recipe has been in her family for over 100 years.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Banana Passover Sponge Cake
Categories: Cakes Desserts
Servings: 8
7 ea Eggs
1 c Sugar
3/4 c Cake Meal
1/2 t Salt
1/4 c Potato Starch
1 c Chopped Walnuts
1 c Mashed Bananas (2 ripe)
1/2 t Vanilla
Beat yolks with sugar until creamy. Add the mashed bananas, beat well.
Whip egg whites until stiff (in different bowl).
Add cake meal, potato starch and salt to yolk mixture. Fold in egg whites
into this mixture. Add flavoring fold in gently.
Bake at 325 F. for an hour --more or less--. Use an angle food cake pan.
Cool upside down for about 30 minutes or until cooled. Cut in half with
knife. Ice with real whipped cream or cool whip. Top with bananas and a
few walnuts.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: White Chocolate Cheesecake
Categories: Cakes Cheesecake
Servings: 12
2 lb Cream cheese 4 ea Eggs
1 c Sugar 12 oz White chocolate
Soften the cream cheese in the microwave.
Melt the chocolate in a double boiler. Be careful not to get any water at
all in the white chocolate as it changes the consistency. Hershey's white
chocolate bars can be used for the white chocolate.
Add sugar and eggs to cream cheese and blend a bit.
Blend in the chocolate.
Pour the mixture into a graham cracker crust and bake for 20 minutes at
350 degrees. Let cool slightly in oven with heat off and door slightly
ajar.
(Actually, this made two pies for us, so you might want to have two pie
crusts on hand the first time you make it.)
-----------------------------------------------------------------------------
