Cinnamon Pudding Cake

Ingredients:

1¾ cup brown sugar   *   1½ cup cold water

2 Tbsp. butter   *   2 cups flour

2 tsp. baking powder   *   ½ tsp. salt

2½ tsp. cinnamon   *   ½ cup chopped almonds

2 Tbsp. butter   *   ½ cup sugar   *   1 cup milk

Directions:

Combine the brown sugar, cold water and butter in a saucepan.  Bring to a boil and set aside to cool.

Mix together the flour, baking powder, salt, cinnamon, butter, sugar and milk.  Place the batter in a greased pan and pour the brown sugar mixture over the batter and sprinkle with the almonds. 

Bake at 350 degrees for 35-40 minutes.  Serve warm with sweetened whipped cream.

Sheri’s Valentine Cake

Ingredients:

1 white cake mix   *   12 oz. Cool Whip

3 oz. Strawberry Jell-O   *   1 qt. strawberries, sliced

Directions:

Make cake according to instructions on box.  Bake the cakes in one 8-inch round and one 8-inch square baking pan.  Let cakes cool for ten minutes on baking rack and before removing cakes from pans. While cakes are cooling, mix Jell-O with one cup hot water until dissolved.

Using wooden spoon handle, poke holes in the cakes approximately 1 ½ inches apart.  Pour Jell-O over cooled cakes. Place square cake diagonally on a large, parchment lined baking sheet.  Cut round cake in half and place one half on either upper side of square cake, creating the heart shape.

Frost the top and sides of heart with the Cool Whip.  Place strawberries on top and sides of frosted cake.  Refrigerate for one hour before serving.

The Best New York Cheesecake

Ingredients:

5 large eggs, room temperature   *   2 tablespoons cornstarch

2 cups (one pint) sour cream, room temperature   *   1 1/2 cups sugar

4 8-ounce packages cream cheese, room temperature

8 tablespoons (one stick) unsalted butter, room temperature

1 1/2 teaspoons vanilla extract   *     1 teaspoon fresh lemon juice

1 teaspoon grated lemon zest

Directions:

Generously butter the inside of a 10-inch spring form pan. Wrap a double layer of heavy-duty aluminum foil tightly around the outside of the bottom and sides, crimping and pleating the foil to make it conform to the pan. This will help to prevent water from seeping into the pan while it bakes. Position the baking rack in the center of the oven; preheat to 300* Fahrenheit.

In a large mixing bowl, use an electric mixer to blend the eggs into the sour cream. In a medium-sized bowl, blend the cream cheese into the butter until smooth and creamy. Add this to the egg-sour cream mixture and mix until smooth. Add the sugar, cornstarch, vanilla, lemon juice and lemon zest and beat thoroughly for 2 minutes. Pour into the prepared spring-form pan and place it in a roasting pan (or other pan) large enough to prevent the sides from touching. Place in the oven and carefully pour in enough very hot tap water to reach halfway up the sides of the spring-form pan.

Bake for 2 hours, 15 minutes, or until the cake is very lightly colored and a knife inserted in the center emerges clean. Remove from the water bath and carefully peel the aluminum foil from around the pan. Let stand at room temperature until completely cool, about 4 hours. Refrigerate, covered, until well chilled. For best flavor and texture, this cheesecake is best chilled overnight.

Pumpkin Cake Roll

Ingredients:

3 eggs, separated   *   1 cup sugar, divided   *   2/3 cup canned pumpkin   *     1/8 teaspoon salt   ¾ cup all-purpose flour   *   1 teaspoon baking soda   *     ½ teaspoon ground cinnamon

Filling

1 pkg. (8oz.) cream cheese, softened   *   2 Tablespoons butter, softened

1 cup confectioners’ sugar   *   ¾ teaspoon vanilla extract

Additional confectioners’ sugar, optional

Directions:

Line a 15-in. x 10-in. baking pan with waxed paper; grease the paper and set pan aside.  In a large bowl, beat egg yolks at high speed until thick and lemon-colored.  Gradually add ½ cup sugar and pumpkin, beating on high until sugar is almost dissolved.

In a small bowl, beat egg whites until soft peaks form.  Gradually add remaining sugar, beating until stiff peaks form.  Fold into egg yolk mixture.  Combine the flour, baking soda, cinnamon and salt; gently fold into pumpkin mixture.  Spread into prepared pan.

Bake at 375 degrees for 12-15 minutes or until cake springs back when lightly touched.  Cool for 5 minutes.  Turn cake onto a kitchen towel dusted with confectioners’ sugar.  Gently peel off waxed paper.  Roll up cake in the towel jelly-roll style, starting with a short side.  Cool completely on a wire rack.

In a small bowl, beat the cream cheese, butter, confectioners’ sugar and vanilla until smooth.  Unroll cake; spread filling evenly to within ½ inch of edges.  Roll up again.  Cover and freeze until firm.  Remove from the freezer 15 minutes before cutting.  Dust with confectioners’ sugar if desired.

Peanut Butter Cup Cake

Ingredients:

1 devil’s food cake mix   *   3 eggs   *   1 cup buttermilk

½ cup vegetable oil   *   ½ cup peanut butter

2 cups chopped peanut butter cups (increase for garnishing as desired)    

8 oz. dark chocolate, chopped

1 cup of heavy cream   *   ½ cup peanut butter

Directions:

Cake

Preheat oven to 350 degrees.  Coat two 9-inch cake pans with non-stick cooking spray, line with wax paper and spray again. In a large bowl, beat cake mix, eggs, buttermilk and vegetable oil on low for 30 seconds.  Increase speed to medium-high and beat for 2 minutes.  Scrape down sides after 1 minute.  Fold in 2 cups of the chopped peanut butter cups.  Pour batter into pans and bake for about 30 minutes or until toothpick inserted comes out clean.  Cool cakes completely.

Frosting 

Place chopped dark chocolate in a medium bowl.  In a small pan, bring cream just to a boil and then pour over chocolate. Whisk until chocolate melts.  Add peanut butter and whisk until smooth.

Construction

Trim each cake layer so the tops are flat.  Place one layer on a cooling rack and pour 1 cup frosting on top.  Spread evenly with spatula.  Add second layer and pour remaining frosting over top and sides of cake.  Smooth out with spatula.  Allow frosting to set for a minute and gently press chopped peanut butter cup pieces into the top and sides of cake to garnish.  Place in refrigerator for an hour to set.  Remove and serve.

German Chocolate Upside-down Cake

Ingredients:

1 ¼ of cup water   *   ¼ cup of butter

1 cup of packed brown sugar   *   1 cup of flaked coconut

1 cup of slivered almonds   *   1 boxed German Chocolate cake mix

1½ cups of mini-marshmallows

Instructions:

Preheat oven to 375 degrees.  Not necessary to grease pan.

In a saucepan, combine 1 ¼ cup water and ¼ cup butter or margarine.  Heat until butter melts, stir in brown sugar and coconut.  Pour into ungreased 9x13 inch pan.  Sprinkle marshmallows and nuts over top.  Set aside.

Mix the cake mix according to package directions.  For our high altitude, add 1/3 cup flour to your cake mix and decrease the oil to ¼ cup.  Carefully spoon the batter over coconut marshmallow mixture in pan.

Bake 28-32 minutes or until toothpick inserted into center comes out clean.  Place pan on rack to cool for ten minutes, then invert onto platter for serving.

Cranberry Orange Muffins

Ingredients:

2 Cups Flour   *   1 Egg   *   1/3 Cup Sugar

1 ½ Cups Orange Juice   *   2 tsp. Baking Powder

¼ Cup Vegetable Oil   *   ½ tsp. Baking Soda

1 Cup Fresh Cranberries, halved   *   ¼ tsp. Salt

Directions:

Preheat oven to 400 degrees.  In a large bowl, whisk flour, sugar baking powder, baking soda and salt.  In another bowl, whisk egg, orange juice and oil until blended.  Add to flour mixture; stir just until moistened.  Fold in cranberries.

Coat muffin cups with cooking spray or line cups with paper liners; fill ¾ full with batter.  Bake 15-20 minutes or until a toothpick inserted in center comes out clean.

Cool 5 minutes before removing from pan to a wire cooling rack.  Serve warm.

Cheesecake Brownies

Ingredients:

1 package of brownie mix   *   1 egg  

1 (8 oz) pkg. of cream cheese   *   1/3 cup of sugar

Directions:

Prepare the brownie mix as directed by the manufacturer. Preheat oven to temperature as instructed.  Grease a 9x13 inch pan.

Spread the brownie batter evenly into the prepared pan.  Using an electric mixer beat the cream cheese, egg and sugar together until smooth.  Dollop the cream cheese mixture on top of the brownie batter and swirl together using a knife or skewer.

Bake according to manufacturer’s instructions. Add five to ten minutes in cooking time for high elevation.  Brownies will be done when an inserted toothpick comes out clean.  Cool in the pan, cut into bars and serve.