MY FAVORITE DESERTS

Gandy Cheesecake

Refrigerate and Eat

COCOA CHEESECAKE

Crust:
1 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons melted butter
Mix together until blended then press into bottom of a 9 or 10-inch springform pan. Bake in preheated 325-degree oven for 10 minutes.

Filling:
2 8-ounce packages Philadelphia cream cheese, softened
3/4 cup sugar
1/3 cup unsweetened cocoa
1 teaspoon vanilla extract
2 eggs
Beat first four ingredients together with electric mixer, and then add the eggs one at a time. Beat well. Take crust out of the oven, and turn oven temperature to 375 degrees. Pour filling over crust, and bake at 375-degrees for 30 minutes if adding a sour cream topping, 40 minutes if not.

Sour Cream Topping:
1 cup Breakstone's sour cream
2 tablespoons sugar
1 teaspoon vanilla
Mix together topping ingredients. Take cheesecake out of oven and turn oven temperature up to 425 degrees. Spread topping on cheesecake, and return to oven. Bake at 425 degrees for ten minutes.

After cheesecake is removed from oven, run a knife around inside edge of pan, then remove the springform edge. Refrigerate cheesecake for 4 hours or overnight. If desired, garnish cheesecake with fresh raspberries and raspberry sauce, or chocolate shavings and chocolate sauce, or chocolate-covered espresso beans and sauce. Use powdered sugar or powdered cocoa if desired.

B. makes Creamy Cocoa Cheesecake and refrigerates it in her Frigidaire refrigerator, which keeps it at the right temperature for a few hours or overnight.

Mom's Pina Colada Cake

• 1 white cake mix
• 1- 8 ounce (oz.) can crushed pineapple, in own juice
• 1- 6oz. can unsweetened pineapple juice
• 3 large eggs
• 1/3 cup vegetable oil
  
• 2 envelopes unflavored gelatin
• 1/2 cup water
• 1 - can of cream of coconut
• 2 cups heavy whipping cream
• 2 tablespoons dark rum
• 2 cups shredded coconut, toasted

Preheat oven to 350 degrees. Grease and flour 2- 8 inch round pans.
Mix first five ingredients with mixer on low until just combined. Mix on high for two minutes. Pour batter in pans and bake for 30-35 minutes. Cool in pans for 15 minutes. Cool completely on wire racks.
For the frosting, sprinkle gelatin over cold water in saucepan. Heat over low heat for 3 - 5 minutes, stirring occasionally, until dissolved. Whisk cream of coconut in a large bowl until smooth. Whisk in gelatin until well blended. Refrigerate until mounds slightly when dropped from a spoon about 10 - 15 minutes. Beat cream and rum in bowl until stiff peaks form. Whisk 1/2 whipped cream mixture into coconut mixture. Fold in the rest of cream with a rubber spatula. Refrigerate until set, 15 - 20 minutes.
Slice each layer in half horizontally. Place one half on the serving plate. Use 1/3 of the frosting to frost in between all the layers. Once all assembled, use the remaining 2/3 of the frosting to cover the top and the sides of the cake. Gently press the toasted coconut into the top and sides of the cake. Refrigerate for at least 1 hour or overnight. Store leftovers in the refrigerator.
Note: When desserts were made just for Mom and Dad, Mom would make two separate cakes out of this recipe. The torte d cake layers were frosted and covered in coconut separately. To freeze half of this recipe, place on a foil lined cookie sheet and put in the freezer. When completely frozen, tightly whap cake in plastic wrap and then foil. To serve, unwrap and then completely defrost and store cake in the refrigerator.

Old Kentucky Apple Pecan Cake

1 cup Canola or Safflower oil
2 cups sugar
3 eggs
3 cups all purpose flour
1 tsp. Salt
1 tsp. Soda
1 tsp. Vanilla
1 cup pecans, chopped
3 cups apples, peeled, cored and sliced

Using an electric mixer, cream oil, sugar and eggs until smooth and fluffy. Add flour, salt, soda and vanilla, mixing well. Batter will be thick. Fold in pecans and apples with a wooden spoon. Start in a cold over and bake for 1 1/2 hours (*see note) at 325 degrees.

Caramel Glaze:

1 cup brown sugar
1/2 cup (1 stick) butter
1/4 cup half and half or cream
1 tsp. Vanilla
Combine ingredients in a small saucepan. Cook for 2 1/2 minutes after butter has melted. Pour over cake before the cake cools.

*Note: This recipe makes a wonderful bundt cake. If you use a bundt pan, the oven time will be approximately 1 1/2 hours. Check with a cake tester at about 1 hour 15 minutes. You can also use 2 nine-inch loaf pans, 4 six-inch loaf pans, or a sheet cake pan. The smaller the pans you use, the less time in the oven, the cake will need.

Here is a recipe for a candy that tastes like Almond Joy!
Jamie's Joy Mounds

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