3 sticks of butter (softened)
1 8 oz. cream cheese (softened)
3 cups sugar
6 eggs 3 cups flour sifted
1/4 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon flavoring
Mix butter and cream cheese, then add sugar 1 cup at a time. (mix well)
Add eggs 1 at a time, add flour 1 cup at a time, add salt and baking powder
(mix well) Add flavoring of your choice. Spray pan with cooking oil
Bake at 300 for 1hr. 30 min.
Glaze with your favorite topping..
Mix well, but don’t over mix. Have eggs, butter and cream cheese at room tempature.
I don’t know about you guys, but I am ready for the Holidays. I know, the cleaning, cooking, baking, and the shopping. It can all be a little overwhelming. I usually write down a list three weeks before I start my shopping. Two weeks before I’ll start my deep cleaning, and two days before I’ll start preparing some items on my menu. Take a look at some of the links I have included to help make your shopping experience a little less stressful.
If you’ll be baking the desserts this year, this cooling rack will be ideal..
Click on the link below:
One last thing: Why not treat yourself! You deserve it..
1 1/2 cups graham cracker crumbs
3 tbsp. sugar
1/3 cup butter melted
4 pkg. (8 oz. each) Philadelphia Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
Heat oven to 325, Mix graham crumbs, 3 tbsp. sugar and butter
Press onto bottom of a 9-inch springform pan.
Beat cream cheese, 1 cup of sugar and vanilla with mixer until
well blended. Add eggs, 1 at a time, mixing on low speed after
each just until blended. Pour over crust.
Bake 55 min, or until center is almost set. Loosen cake from rim of pan
cool before removing rim.
Refrigerate 4 hours…
It took me a few times to be able to get the cheesecake to not split in
It only bothered me, however family and friends didn’t seem to care one bit. I have finally gotten it down. Let me see if I can help you..
Tips: Make sure the cream cheese is room temperature. Only add the eggs when the
cream cheese and sugar are well blended. Be careful not to over mix. Wrap the
pan in foil, add boiling or hot water to a larger pan and bake according to directions. You’ll know when it’s ready, it will have a slight jiggle, but don’t shake it. Leave it in the oven after you’ve turned it off to finish the cooking process. Bake the perfect cheesecake, and take yourself on a shopping spree!
I wasn’t sure what to expect, but I took a chance because it was so reasonably priced. I figured what the heck, I’ll give it a try. I have to say that I am very satisfied. I may have gotten lucky by getting the size right, but I love the way it fit and feels. I’m usually not quick to purchase clothes online, I have to touch, feel, and try it on. I’m not a shopper, but I had a class reunion to attend, so I needed to go shopping. I decided that I wanted to wear an off the shoulder jumpsuit. So, I started on my adventure to the mall and quickly discovered how expensive the jumpsuits were, especially since It wasn’t a item I would wear frequently. A friend of mine told me about Amazon, and I have been hooked every since. They have everything from A to Z, and I am amazed at how affordable good quality items are.
1 pkg. (4 oz.) Baker’s German Sweet Chocolate
1/2 cup water
2 cups flour
1tsp. baking soda
1/4 tsp. salt
1 cup (2 sticks) butter, softened
2 cups sugar
4 eggs, separated
1 tsp. vanilla
1 cup buttermilk
Preheat oven to 350 F. Cover bottoms of 3 (9 inch) round cake pans with wax paper; grease sides of pans. Microwave chocolate and water in large microwavable
bowl on high 1-1/2 to 2 min. or until chocolate is almost melted, stirring after
1 min.. Stir until chocolate is completely melted.
Mix flour, baking soda and salt; set aside. Beat butter and sugar in a large bowl with electric mixer on med speed until light and fluffy. Add egg yolks one at a time, beating well after each addition. (Don’t over mix)..Blend in melted chocolate and the vanilla. Add flour mixture alternating with with the
buttermilk. ( About 3 times, end with the flour mixture) Beating until well blended after each addition.
Beat egg whites in a small bowl with electric mixer on high speed until stiff peaks form. Gently stir into batter. Pour evenly into prepared pans.
Bake 30 min. or until toothpick inserted into centers come out clean. Immediately run small metal spatula around cake layers. Cool in pans 15 min.
Remove layers from the pans to wire racks. Discard wax paper. Cool cake layers completely. Spread Coconut Pecan filling and frosting between cake layers and onto top of cake.
Substitute: If you don’t have buttermilk, just add 1 tbsp. lemon juice or vinegar to 1 cup of milk and let stand for 10 min.
Coconut Pecan Frosting:
4 egg yolks
1 can (12 oz.) evaporated milk
1 1/2 tsp vanilla
1 1/2 cups sugar
3/4 cup (1 1/2 sticks butter
1 pkg (7 oz.) Bakers Angel flake coconut (about 2 2/3 cups)
1 1/2 cups chopped pecans
Beat egg yolks, milk and vanilla in a large saucepan with a wire whisk
until well blended. Add sugar and butter, cook on med heat 12 min or until thickened and golden brown. Remove from heat..( will be thicker as it cools)
Add coconut and pecans and mix well. I am usually able to frost the whole cake.
Parchment paper pre-cut will save you time!