Eileen's Recipe's & More

DESSERTS

This first recipe is dedicated to Derek Hilton because without his help there wouldn't be a recipe page

The Very Best Cheesecake (Recipe I Use)

Serving Size : 10

CRUST
18		Graham crackers, rolled to crumbs	should equal 1 1/2 cups
1/4	cup	sugar
5	tbls	melted butter or margarine
FILLING
2	8 oz pkg.	cream cheese	softened to room temperature
2		eggs
1/2	cup	sugar
1	tsp.	vanilla
TOPPING
1	cup	sour cream
1/4	cup	sugar
1	tsp.	vanilla

Preheat oven to 375F. Mix crust ingredients and pat firmly into the bottom and one third of the way up the sides of a 9" spring form pan. Beat filling ingredients with a rotary beater or an electric mixer until satiny and pour into crust. Bake 20 minutes, remove from oven, and cool 15 minutes. Meanwhile, raise oven to 475F. Blend topping ingredients and spread gently over cheese filling. Return cake to oven and bake 10 minutes longer. Cool in pan to room temperature, then cover with foil and chill 10-12 hours before serving.

Raspberry Laced Vanilla Cake

Serving Size : 24

1 1/2	cups	butter or margarine (3 sticks)	softened
1 1/4	cups	sugar
3	cups	all purpose flour
2/3	cup	milk
1	Tbls.	baking powder
1 1/2	tsp.	vanilla extract
1/2	tsp.	salt
1/4	tsp.	baking soda
4	lg.	eggs
		Raspberry Buttercream Frosting(see below)**
1	12 oz.	jar Raspberry jam

About 3 hours before serving or early in day:

Preheat oven to 350F. Grease and flour three 9" round cake pans.

In large bowl, with mixer at low speed, beat margarine or butter and sugar just until blended. Increase speed to high; beat until light and fluffy, scraping bowl often with rubber spatula. Reduce speed to low; add flour, milk, baking powder,vanilla extract, salt,baking soda,and eggs; beat until well mixed, constantly scraping bowl. Increase speed to high; beat 2 minutes, occasionally scraping bowl.

Spoon batter into pans, spreading evenly. Bake 25 minutes or until toothpick inserted in center of cakes comes out clean. Cool in pans on wire racks 10 minutes. With spatula, loosen cake layers from edges of pans; invert onto wire racks to cool completely.

Prepare Raspberry Butter Cream Frosting*:

In large bowl, with mixer at low speed, beat 3 cups confectioners' sugar and 2 cups margarine or butter (4 sticks) softened, until just mixed. Increase speed to high; beat 10 minutes or until light and fluffy, scraping bowl often with rubber spatula. Reduce speed to medium, gradually beat in 1/4 cup raspberry flavor liqueur and 1 tsp. vanilla extract until smooth, occasionally scraping bowl with rubber spatula.

Spoon 2 cups frosting into decorating bag with small star tube; set aside.

With serrated knife, cut each cake layer horizontally in half. Place bottom half of 1 layer, cut side up, on cake plate; spread with 1/3 cup raspberry preserves. Top with top half of cake layer; spread with about 1/2 cup butter cream frosting. Repeat layering, ending with a cake layer.

With metal spatula, spread remaining butter cream frosting on sides and top of cake. Use frosting in decorating bag to pipe lattice top and pretty border on cake. Refrigerate cake if not serving right away. Makes 24 servings.

Chocolate Sour Cream Coffee Cake

Serving Size : 12

1 3/4	Cup	unbleached all purpose flour
1 3/4	Cup	Sugar
3/4	Cup	Cocoa
1 1/2	tsp.	Baking soda
1	tsp.	salt
2/3	cup	butter or margarine	softened
2	cups	sour cream
2	lg.	eggs
1	tsp.	vanilla extract
		FROSTING
3	tbls	butter or margarine
1/3	cup	cocoa
1 1/2	cups	confectioners sugar
2	tbls	milk	add more if needed
1/2	tsp.	vanilla extract

Preheat the oven to 350 Degrees F. Grease and flour a 13 X 9 X 2 Inch baking pan. In a large mixer bowl, combine the flour, sugar, cocoa, baking soda and salt, blending well. Blend in the butter, sour cream, eggs and vanilla. Beat for 3 minutes on medium speed. Pour the batter into the prepared pans and bake for 40 to 45 minutes or until a wooden pick, inserted in the center, comes out clean. Cool in the pan on a wire rack. When cold, frost the Fudge Frosting.

FUDGE FROSTING:

In a small saucepan over low heat, melt the butter. Add the cocoa and cook, stirring constantly, until the mixture begins to boil. Pour the mixture into a small mixer bowl and allow to cool completely. Add the confectioners' sugar to the cocoa mixture alternately with the milk then beating to a spreading consistency. Blend in the vanilla.

CHOCOLATE DIPPED STRAWBERRIES

SERVING SIZE: 6

1	pt	strawberries with stem on	washed and patted dry
4	oz	semi-sweet chocolate
1	tbls	cooking oil

Spread strawberries on a working surface with wax-paper-covered tray nearby. You will also need one or two bamboo skewers or other picks.

In the top of a double boiler over hot water, melt the chocolate with the cooking oil, stirring to mix thoroughly. (The cooking oil will

add a beautiful shine to the completed sweet.) Place melted

chocolate near working surface, but keep chocolate warm.

One at a time, insert the skewer in the stem end of a strawberry and

dip into the chocolate. Lift out and shake any excess chocolate back into the pot. Place the strawberry on the wax paper and continue with the remaining berries. The strawberries should set for about 10 minutes before being served.

Chocolate dipped strawberries can be refrigerated for up to 24 hours,

during which time the chocolate will harden.

Fruit Pizza

GLAZE
1	cup	orange juice
3/4	cup	water
1/4	cup	lemon juice
3	tbls	cornstarch
1	dash	salt
SAUCE
1	8 oz pkg.	cream cheese
1	tsp.	vanilla
1/2	cup	sugar
CRUST
1	batch or 1 pkg.	sugar cookie dough
FRUIT
bananas
strawberries
peaches
kiwi	or fruit of your choosing

Instructions:

Mix ingredients of glaze cook over medium heat until it boils, and

thickens. Then cool. Spread cookie dough on buttered pizza pan. Bake 350 degrees for 10 minutes. Cool. Mix sauce and spread over

cooled dough. Arrange fruit on top and pour glaze over. Refrigerate