Creole Cream Cheesecake
Graham Cracker Crust:
2 cups graham cracker crumbs
6 T melted butter or margarine
1/2 cup sugar

Preheat the oven to 240 degrees. In a 10-inch mixing bowl combine the graham crackers, butter and sugar. Stir until blended. Press the mixture evenly on the bottom and sides of a greased 10-inch spring-form pan. Set aside.

Cream Cheese Filling:
2 1/2 lbs (40 ozs) cream cheese
1 cup sugar
3 eggs
12 ozs creole cream cheese

Cream together the cream cheese and sugar with a paddle until smooth. Add the eggs and beat until blended. Add the Creole cream cheese. Beat until thick and smooth. Pour cheese mixture over the crumbs in the springform pan. Bake in the preheated oven for about 1 hour and 25 minutes or until set.

Topping:
3/4 cup sour cream
2 T sugar

Blend together the sour cream and sugar topping and spread topping mixture evenly over the set cheesecake. Place in a 350 degree oven for 5 minutes or until topping is tacky. Remove from oven. Let cool for 25 minutes in the pan. Run thin knife around edge of cake to loosen. Cool completely and refrigerate until ready to serve. To serve the Creole Cream Cheesecake, cut into slices, top with a caramel sauce and garnish with white and dark shavings.


Chocolate Eclair Cake
1 ( 1lb) box graham crackers, divided into three portions

Filling:
3 (4 serving size) boxes French Vanilla-flavored instant pudding
3 cups low-fat milk
1 (16 oz) carton “lite” Cool Whip

Topping:
3/4 cup sugar
1/2 cup cocoa
1/3 cup milk
1 stick margarine
1 tsp. vanilla

Mix together milk and pudding; beat on medium speed for 2 minutes. Fold in whipped topping and set aside. Line the bottom of a greased 9×13 inch pan with whole graham crackers. Pour half of the filling mixture over the graham crackers. Top with a second layer of crackers, the remaining custard and a fil layer of graham crackers. Cover and refrigerate for 2 hours. Mix together sugar, cocoa and milk and bring to a boil for 1 minute. Stir in margarine and vanilla. Beat until smooth. Let stand for 15 to 20 minutes to cool. Remove cake from refrigerator, uncover and spread chocolate topping over the top layer of graham crackers. Cover again and return to refrigerator to chill overnight. Cut into squares to serve. Serves 12.

Le Montmrency
(Chocolate Cherry Cake)
12 oz semi-sweet chocolate
3 tbs water
1/2 cup (1 stick) unsalted butter
4 eggs
3/4 cup sugar
1/3 cup all purpose flour
1/2 cup canned, pitted dark cherries (drained and chopped and juice reserved)
6-7 tbs cherry juice
Pitted canned or fresh cherries and powdered sugar for decoration (optional)
Preheat oven to 375. Generously butter 8 inch round cake pan. Cut circle of waxed paper to fit in the bottom of the pan and butter the top of the paper. Lightly flour pan. Combine 6 oz of chocolate with water in a small saucepan and warm gently over low heat until chocolate is melted, stirring frequently. Add butter and stir until smooth and well blended. remove from heat and set aside.
Combine eggs and sugar in a large mixing bowl and place over simmering water. Beat until mixture is fluffy, creamy and doubled in volume.. Add flour and ix well. Stir in melted chocolate mixture and continue beating until well blended. Pour into pan and bake until toothpick inserted in center comes out clean, about 25 minutes.
Unmold cake onto a rack and let cool for no more than 10 minutes. Leaving a 1.5 inch border around the the layer, make a well in the center of the cake about 1/4 inch deep. Spoon crumbs into bowl, add cherries and mash together. Press back into the center well and level with the rest of the cake.
For glaze: melt remaining chocolate with 4tbs cherry juice over very low heat, stirring occasionally. Spoon half of the glaze over the center filling only. Add remaining cherry juice and warm gently. Spoon remaining glaze over the entire cake.

Decorate top with cherries or powdered sugar lightly dusted.


Potato Chip Cookies
1 8oz bag of Ruffles potato chips
1 lb butter
3 cups sugar
2 eggs
2 tsp vanilla
3 cups unsifted flour
Beat butter and sugar until smooth, add eggs one at a time and add flour. Crush chips and add to mixture with vanilla. Drop by tsps onto ungreased cookie sheet. Bake at 350 10-12 minutes. Makes about 100 (yep 100) cookies.

The Original German Sweet Chocolate Cake
1 package (4 oz) Baker’s German’s Sweet Chocolate
1/2 cup boiling water
1 cup (2 sticks) butter or margarine
2 cups sugar
4 eggs, separated
1 t vanilla
2 cups flour
1 t baking soda
1/2 t salt
1 cup buttermilk
Coconut Pecan frosting (see recipe below)

Melt chocolate in water;cool. Cream butter and sugar. Beat in egg yolks. Stir in vanilla and chocolate. Mix flour, soda and salt. Beat in flour mixture, alternately with buttermilk. Beat egg whites until stiff peaks form; fold into batter. Pour batter into three 9-inch layer pans, lined on bottoms with waxed paper. Bake at 350 degrees for 30 minutes or until cake springs back with lightly pressed in center. Cool 15 minutes; remove and cool on rack. Frost cake.

Coconut-Pecan Frosting
Combine 1 1/2 cups (12 fl oz) evaporated milk, 1 1/2 cups sugar, 4 slightly beaten egg yolks, 3/4 cup butter or margarine and 1 1/2 teaspoons vanilla in a saucepan. Cook and stir over medium heat until thickened. Remove from heat. Stir in 2 cups Baker’s Angel Flake Coconut and 1 1/2 cups chopped pecans. Cool until thick enough to spread.

Human “Puppy Chow”
6 ozs. milk chocolate chips (Sam’s Dad noted that Nestle melts best)
6 ozs. semi-sweet chocolate chips
1 cup peanut butter
1/2 cup butter or margarine
3 cups confectioner’s sugar
1 box Crispex cereal

Melt the first four ingredients together in a microwave for 1 1/2 to 2 minutes..  Add cereal to mix until coated.  Put confectioner’s sugar in a large paper bag. Add chocolate/peanut butter coated cereal and shake well.  Store in a cool, dry place up to one week.



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