Lemon Layer Cake

Lemon Layer Cake

1 lemon cake mix

8 oz. container of sour cream
1/2 cup warm water
1/2 cup vegetable oil
1 pkg. instant pudding (lemon)
3 eggs

Lemon Curd ( I can usually find this at Trader Joe's)

Stabilized Whipped Cream

1 pkg Instant pudding (vanilla or lemon flavor)

1 pint Heavy Whipping Cream

 - Add 1 TBS instant pudding per 1 cup heavy cream and whip.

Directions: Combine cake mix, sour cream, water, oil, pudding mix and eggs. Beat well.  Pour into 2 greased cake rounds. Bake at 350 until cake tests done, approx. 30-40 minutes. Let cake cool for 10 minutes and turn out.  Cover cake with plastic wrap and place in freezer for an hour, if possible freeze overnight.  Unwrap and cut frozen rounds in half to create 4 layers. Stack layers on top of one another spreading lemon curd and stabalized whip cream in between each layer.  Frost  outside of cake with stabelized whip cream.

Chocolate Bundt Cake

 

Chocolate Bundt Cake

1 chocolate cake mix
8 oz. container of sour cream
1/2 cup warm water
1/2 cup vegetable oil
1 pkg. instant chocolate pudding
3 eggs
1 12 oz. pkg. chocolate chips (optional)

Combine cake mix, sour cream, water, oil, pudding mix and eggs. Beat well. Add chips. Pour into greased bundt pan. Bake at 350 for 50 minutes.

Key Lime Cheesecake

Key Lime Cheesecake 

 

Ingredients:

Crust

• 1 cup graham cracker crumbs

• 1/3 cup butter, melted

• 1 tablespoon sugar

Filling

• 2 1/2 sticks (20 oz. total) cream cheese at room temperature

• 2/3 cup sugar
• 1/2 cup sour cream at room temperature

• 3 tablespoons flour
• 3 eggs at room temperature
• 1 1/2 teaspoons vanilla extract
• 1/4 cup heavy cream
• 3 tablespoons key lime juice (6 tablespoons if using regular lime juice)

Glaze

• 1/4 cup sugar
• 3/4 tablespoon cornstarch
• 1/4 cup water
• 2 tablespoons key lime/lime juice

Topping/Garnish

• 1 cup heavy cream, whipped with 1 tablespoon instant pudding 
• Sliced key limes/limes

Directions:

Mix graham crackers, melted butter, and sugar in a medium bowl or plastic bag. Pour into a 7-inch spring form pan that's been coated with non-stick cooking spray. Carefully spread crumb mixture evenly over the bottom and press firmly all over.

Put a layer of heavy duty aluminum foil on the bottom and up the sides of the spring from pan as a protective barrier to keep the water from getting into the cheesecake. I also like to put my pan into an oven-proof plastic turkey bag (top open) and then put it in the water bath, just to ensure I don't get a soggy cheesecake.

Preheat oven to 475 degrees Fahrenheit. Place a large shallow pan filled with 1 inch of water into the oven to create the water bath. 

In a large bowl (or the bowl of a standing mixer), beat the cream cheese with an electric mixer on low speed. Gradually beat in the sugar, sour cream, flour, and vanilla until smooth. Scrape down the sides of the bowl. Add the eggs, 1/4 cup heavy cream, and lime juice and continue to beat until the mixture is smooth and creamy. 

Pour the cheesecake filling into the spring form pan. Place the pan into the water bath in the oven. After 8 minutes, reduce heat to 350 degrees and bake for another 40 minutes, or until filling is puffed, set, and light brown. Remove from oven and from the water bath, and allow to cool on a wire rack. Once cooled to room temperature, take the foil off, put a paper towel over the pan, and then cover with the foil (you can use a new piece of foil, but reusing is just as good).  Refrigerate overnight.

For the glaze, combine the sugar, cornstarch, water, and lime juice in a small pan. Mix until smooth. Bring to boil over medium heat, stirring constantly. Cook for 3 minutes. Cool/chill until cool, but not set. 

Pour cooled glaze into the center and spread evenly with an offset or rubber spatula. Refrigerate until glaze is cold and firm. Pipe whipped cream around the top of the cheesecake, if desired. Garnish with lime slices. Refrigerate until ready to serve.

Recipe & photo from What 2 Cook.

Pumpkin Chocolate Chip Bread

3 cups sugar
1 cup oil
4 eggs
1 16 oz canned pumpkin
3 1/2 cups flour
1 tsp baking powder
2 tsp baking soda
2 tsp salt
1 tsp cloves
1 tsp nutmeg
2-3 tsp cinnamon
1 tsp allspice
2/3 cups water

Preheat oven to 350 degrees.  Cream sugar, oil, eggs, pumpkin and water together.  Add dry ingredients and mix.  Stir in chocolate chips.  Spray 2 large loaf pans and coat with sugar.  Pour pumpkin mixture into pans until they are about 1/2 full.  Bake for 1 hour.

Carmel Pops

1 8oz bag of Corn Pops
1/2 cup butter
1/2 cup light corn syrup
1 cup brown sugar
1 tsp baking soda

Combine butter, corn syrup and brown sugar and heat in saucepan for 2 minutes until edges are bubbly.  Remove from heat and add baking soda.  Pour over pops and stir to coat.  Enjoy!

Strawberry Ice Cream



2 lbs. fresh strawberries, washed, cut and pressed
1 3/4 cups sugar
3 cups milk
3 cups heavy cream
2 Tbs vanilla
1/4 tsp salt

In a large mixing bowl, beat eggs until foamy. Gradually add sugar and beat until thickened.  Add milk, cream, strawberries, vanilla and salt.  Mix well and chill.  Churn-freeze in an ice cream maker.

Double Chocolate Peppermint Brownies

Single (9X13 pan)
1 cup butter
3/4 cup cocoa powder
1/4 cup vegetable oil
2 cups sugar
1 tsp vanilla
4 eggs
1 cup flour
2 cups semisweet chocolate chips

Double (cookie sheet pan)
2 cups butter
1 1/2 cups butter
1/2 cup vegetable oil
4 cups sugar
2 tsp vanilla
8 eggs
2 cups flour
4 cups semisweet chocolate chips

Preheat oven to 350 degrees.  Combine butter, chocolate powder and vegetable oil in large mixing bowl.  Add sugar, eggs and vanilla and mix well.  Add flour and mix until combined.  Stir in chocolate chips.  Spread into greased pan and bake for 25 minutes our until tests done.

Filling (single)
1/2 cup softened butter
2 cups powdered sugar
peppermint extract, to taste
pink food coloring

Filling (double)
1 cup softened butter
4 cups powdered sugar
peppermint extract, to taste
pink food coloring

Beat powdered sugar, butter and peppermint until smooth.  Add food coloring. Spread evenly over cooled brownie layer and chill.

Chocolate Ganache (single)
1 cup semisweet chocolate chips
1/2 cup heavy cream
crushed peppermint (optional)

Chocolate Ganache (double)
2 cups semisweet chocolate chips
1 cup heavy cream
crushed peppermint (optional)

Put chocolate chips and cream into a bowl and microwave on high for 1 minute, stirring every 30 seconds until melted and smooth.  Immediately pour over brownies and spread evenly over top.  Decorate with crushed peppermint if desired.  Chill & serve.

Peanut Butter Chocolate Butterscotch Bars

Ingredients:
1 cup Sugar
1 cup Karo Syrup
1 cup Peanut Butter
6 cups Rice Krispies
1 cup Chocolate Chips
1 cup Butterscotch Chips

Mix sugar and Karo syrup in a saucepan and bring to a boil, then take off heat immediately.  Stir in peanut butter until well combined, then add Rice Krispies.  Pour into greased 9x13 pan.  Melt chocolate and butterscotch chips in the microwave, stirring ever 30 seconds until smooth.  Spread melted chips over Rice Krispie mixture and let the chocolate set up before cutting & serving.

Classic Cheesecake

Crust:
1 3/4 cups graham cracker crumbs
1/4 cup finely chopped walnuts
1/2 tsp. cinnamon
1/2 cup butter, melted

Filling:
3 (8oz) packages cream cheese
1 cup sugar
2 TBS flour
1 tsp vanilla
1/2 tsp lemon peel (optional)
2 eggs
1 egg yolk
1/4 cup milk

For crust, combine crackers, nuts and cinnamon.  Stir in butter.  Reserve 1/4 cup of crumb mixture for tipping if desired.  Press remaining into 8-9" springform pan. 

For filling combine cream cheese, sugar, flour, vanilla & lemon peel in mixer.  Beat until fluffy.  Add eggs & yolk all at once, beating on low just until combined.  Stir in milk.  Pour into pan over crust.  Sprinkle with reserved crumbs.  Place on shallow baking pan in 375 degree oven for 45-50 minutes.  (the center should be nearly set when shaken)  Cool 15 minutes and loosen sides.  Cool another 30 minutes and remove sides from pan.  Cool completely.  Chill 4 hours in the refrigerator. Enjoy!

Oatmeal Chocolate Chip Cookies

Mom's Oatmeal Chocolate Chip Cookies

1 cup Brown Sugar
1 cup White sugar
1 cup Shortening
2 eggs
1 tsp. Salt
1 tsp. Baking Soda
1 tsp. Cinnamon

Cream above ingredients together until smooth. Add:

1 1/3 cups flour
3 cups oatmeal
1 pkg. chocolate chips

Stir until combined.  Bake at 325 degrees for 10-12 minutes.

Chocolate Cheesecake

3 8oz. packages of cream cheese
1 can sweetened condensed milk
4 eggs
2 tsp. vanilla
2 cups semi-sweet chocolate chips
18 Oreos with chocolate filling

Chocolate Ganache
3/4 cup heavy whipping cream
1 cup milk chocolate chips
1 cup semi-sweet chocolate chips

Stabalized Whipped Cream
Instant Pudding
Heavy Whipping Cream
Add 1 Tbs. instant pudding per 1 cup heavy cream and whip.

Fresh raspberries for garnish

Preheat oven to 250 degrees.  Crush Oreos and press into bottom of pan to make crust.  Melt chocolate chips and let sit while making filling.  Mix cream cheese, milk, eggs and vanilla.  Mix in melted chocolate, pouring in slowly while stirring.   Pour filling on top of crust and bake for 50-60 minutes until firm in the center.  To make Chocolate Ganache pour cream over chocolate chips and microwave stirring every 30 seconds until melted.  Stir until cream is fully incorporated and mixture is shiny.  Pour over cooled cheesecake.  Make stabalized whip cream and pipe onto cooled cheesecake/ganache.  Garnish with fresh raspberries and refrigerate until ready to be served. 

                                                                                                 

Cheesecake Tarts

Follow recipe except place whole Oreos into bottom of cupcake liners.  Spoon filling into cupcake liners over Oreos. Bake for approx. 30 minutes until firm in the center. Let cool.  Top with Chocolate Ganache, Stabalized Whipped Cream and Fresh Raspberries.