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
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.
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
3 (4 serving size) boxes French Vanilla-flavored instant pudding
3 cups low-fat milk
1 (16 oz) carton “lite” Cool Whip
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.
Decorate top with cherries or powdered sugar lightly dusted.
Potato Chip 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.
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.