Our Favorite Cheesecake

Total Time: 2 hrs 25 mins Preparation Time: 25 mins Cook Time: 2 hrs

Ingredients

• 2 cups graham cracker crumbs
• 2 tablespoons sugar
• 1/2 cup melted butter
• 2 lbs cream cheese (at room temp)
• 1 cup sugar
• 3 large eggs
• 2 tablespoons cornstarch
• 2 teaspoons vanilla
• 2 teaspoons almond extract
• 1 tablespoon lemon juice
• 1 1/2 cups sour cream

Recipe

• 1 preheat oven to 450°f.
• 2 combine graham cracker crumbs and 2 tbs sugar in a bowl.
• 3 add butter and stir until moistened.
• 4 press mixture into the bottom and sides of a -inch springform pan to form crust.
• 5 place in freezer until ready to fill.
• 6 in large bowl, beat cream cheese with hand mixer until creamy.
• 7 add sugar a little at a time until creamy.
• 8 beat in eggs one at a time.
• 9 beat in cornstarch.
• 10 beat in vanilla, almond extract, and lemon juice.
• 11 beat in sour cream.
• 12 pour into chilled pie crust.
• 13 place a shallow pan of water about 1/2 inch deep on bottom oven rack.
• 14 place cheesecake on rack above water.
• 15 bake 12 minutes.
• 16 without opening door, lower heat to 250 degrees.
• 17 let bake for 45 minutes to an hour or until center is set.
• 18 turn off oven and leave oven door ajar for 1 hour.
• 19 remove cake from oven and bring to room temperature
• 20 fridge overnight.
• 21 you can top the cake with canned pie filling before chilling, or you can serve the plain cheesecake with a choice of chilled, canned pie fillings served on the side.

Raspberry Sauce - No Added Sugar

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 2 cups fresh raspberries or 2 cups frozen unsweetened raspberries, thawed
• 1 tablespoon orange juice
• 1 1/4 teaspoons equal sugar substitute, measure or 4 teaspoons equal sugar substitute or 3 tablespoons equal spoonful
• 1/2 teaspoon finely grated orange peel

Recipe

• 1 place raspberries in blender container; blend until smooth. strain through sieve; discard seeds. stir orange juice, equal, and orange peel into pureed berries.
• 2 serve over fresh fruit, frozen yogurt, or cheesecake.

Mini Cheesecakes

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 12
• 12 reduced-fat vanilla wafers
• 3 ounces cream cheese, room temperature
• 12 ounces fat free cream cheese, room temperature
• 1/2 cup splenda granular
• 1/2 teaspoon vanilla
• 2 egg whites
• 1 large egg

Recipe

• 1 preheat oven to 350 degrees. line muffin tins with 12 foil cupcakes papers, place vanilla waffers on the bottom of each.
• 2 in mixing bowl, beat cream cheese and fat free cream cheese until smooth. add slpenda and vanilla and mix well. add eggs and beat until smooth.
• 3 pour cheesecake mixture into muffin tins. bake for 20 minutes or unil centers are almost set. refridgerate 2 hours.
• 4 enjoy.

Rum Cake

Total Time: 25 hrs Preparation Time: 24 hrs Cook Time: 1 hr

Ingredients

• 1 (18 ounce) box yellow cake mix
• 1 (3 3/4 ounce) box jello instant vanilla pudding
• 4 eggs
• 1/2 cup cold water
• 1/2 cup vegetable oil
• 1/2 cup bacardi dark rum (80 proof)
• 1/2 cup butter
• 1/4 cup water
• 1 cup granulated sugar
• 1/2 cup bacardi dark rum (80 proof)

Recipe

• 1 cake: preheat oven to 325 degrees.
• 2 grease and flour a 12c.
• 3 bundt pan.
• 4 mix all cake ingredients together.
• 5 pour batter into prepared bundt pan.
• 6 bake for 1 hour and cool completely.
• 7 make the glaze while cake is cooling.
• 8 glaze: melt butter in sauce pan.
• 9 stir in water and sugar.
• 10 bring to a boil for 5 minutes stirring constantly.
• 11 remove from heat.
• 12 stir in the rum.
• 13 invert the cake onto a serving plate or cake stand.
• 14 prick the top of the cake with a toothpick to allow the glaze to soak in.
• 15 drizzle and smooth the glaze evenly over the top and sides.
• 16 allow the cake to absorb the glaze.
• 17 repeat until all of the glaze is used up.
• 18 (this will take several applications).

Mini Cheesecakes

No Bake Light Jello Cheesecake

Total Time: 3 hrs Preparation Time: 3 hrs

Ingredients

• Servings: 8
• 3 1/2 ounces low-fat graham crackers
• 1 slightly beaten egg
• 14 ounces reduced-fat cream cheese
• 7 ounces light strawberry yogurt
• 2 (1 ounce) satchets sugar-free jello
• 3 1/2 ounces sliced strawberries (optional)

Recipe

• 1 crush graham crackers into fine crumbs and mix well with egg (since this is non-cook be careful not to get any yolk mixed into the recipe). spread and press firmly into the bottom of a 9" bottom spring form pan. refrigerate for 30 minutes until firm.
• 2 mix first jello packet with 1/2 cup of boiling water. stir until dissolved. allow to sit at room temperature to cool slightly.
• 3 stir cream cheese until fluffy. add strawberry yogurt and mix well. add jello into mixture and stir filling until well blended. add filling into pan and if wanted lightly lay strawberry's over the top and push in ever so gently so they are in place. refrigerate for 90 minutes or until firm.
• 4 meanwhile prepare second jello packet as the box directs you. allow to cool at room temperature until needed.
• 5 when cheesecake is firm add a layer of jello over the top (however much you choose to put on is up to you, i tend to put a thin layer on if i haven't used fruit, and a thick one if i have). again refrigerate until firm (usually about an hour or so).

Sharing Cake

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• 1 (18 ounce) box yellow cake mix
• 3 eggs (or as called for by your cake mix)
• 1/3 cup oil (or as called for by your cake mix)
• 1 1/3 cups water (or as called for by your cake mix)
• 3 (3 1/2 ounce) packages vanilla pudding mix, mixes
• 4 cups milk
• 1 1/2 teaspoons coconut extract
• 8 ounces cream cheese, softened
• 1 (20 ounce) can crushed pineapple, well drained
• 2 cups heavy cream, whipped and sweetened
• 2 cups coconut, toasted

Recipe

• 1 mix cake as directions say.
• 2 pour into 2 greased 13x9 baking pans.
• 3 bake at 350* for 15 minutes, or until done.
• 4 cool completely.
• 5 in lg mixing bowl, mix pudding mixes, milk and coconut extract, beat 2 minutes.
• 6 add cream cheese; beat well.
• 7 stir in pineapple.
• 8 spread over the cakes.
• 9 top with whipped cream; sprinkle with coconut.

Mini Cheesecake Tarts

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 (8 ounce) package reduced-fat cream cheese, softened
• 1 (8 ounce) package fat free cream cheese, softened
• 3/4 cup sugar
• 2 tablespoons all-purpose flour
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• vegetable oil cooking spray
• 2/3 cup gingersnap crumbs (12 to 16 gingersnaps)
• 3 cups fresh fruit
• fresh mint sprig

Recipe

• 1 beat cream cheeses at medium speed with an electric mixer until smooth; add sugar and flour, and beat well.
• 2 add eggs, 1 at a time, beating until blended after each addition.
• 3 stir in extracts.
• 4 lightly coat 6 (4-inch) tart pans with removable bottoms with vegetable cooking spray; sprinkle pans evenly with gingersnap crumbs, shaking to coat bottom and sides of pans.
• 5 (let excess crumbs remain, evenly covering bottom of each tart pan.)
• 6 place tart pans on a baking sheet.
• 7 divide cheesecake batter evenly between tart pans.
• 8 bake at 350° for 18 to 20 minutes or until set.
• 9 remove from oven, and let cool on a wire rack 30 minutes; remove from tart pans. (a pancake turner works great for removing the tarts from the bottom of the pans and transferring them to a serving platter.)
• 10 divide fruit evenly, and arrange decoratively over each cheesecake.
• 11 garnish with mint, if desired.

Strufolli

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 12
• 2 cups flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 eggs
• 1 cup honey
• 2 tablespoons colored sprinkles

Recipe

• 1 whisk together flour, baking powder and salt. add eggs and mix to form dough. turn out on floured surface and add enough flour so that mixture is no longer sticky.
• 2 roll into small loaves, about 3" wide and 1/2" thick. slice into strips crosswise about 1/2" thick and then chop the strips into 1/2" sections so that you now have little cubes.
• 3 bring oil to 350 degrees and deep fry in batches until golden brown. place on paper towels on a plate or bowl.
• 4 heat honey and stir in sprinkles. stir strufolli into honey mixture, then scoop into cupcake papers. sprinkle with additional sprinkles.

Patio Pancakes

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 1 1/2 cups evaporated milk, undiluted
• 1/4 cup butter, melted
• 2 eggs
• 4 cups biscuit mix
• 1 1/2 cups water

Recipe

• 1 1. combine milk, water, butter, eggs, biscuit mix. beat with rotary beater until smooth, *i just used a spoon*.
• 2 2. slowly heat griddle, to test : drop a little water onto the griddle ; water rolls off.
• 3 3. use 1/4 cup batter for each pancake. cook until bubble form on surface and edges are dry. turn; cook until browned. serve at once.

Poffertjes

Total Time: 13 mins Preparation Time: 10 mins Cook Time: 3 mins

Ingredients

• Servings: 5
• 1 3/4 cups wheat flour
• 1 cup buckwheat flour
• 1 teaspoon baking powder
• 1/2 cup powdered milk
• 2 3/4 cups cold water
• 2 eggs
• 2 tablespoons oil
• 2 teaspoons brown sugar
• 1/2 teaspoon salt

Recipe

• 1 mix all ingredients. heat poffertje pan on burner. brush butter on pan and add a 2 tbsp of batter. turn poffertjes with toothpick.
• 2 serve with powdered sugar,jam,or syrup.

Raspberry Poke Cake

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 12
• 1 (18 ounce) box cake mix
• 3 egg whites (or as called for by your cake mix)
• 1/3 cup oil (or as called for by your cake mix)
• 1 1/3 cups water (or as called for by your cake mix)
• 1 (3 ounce) package raspberry jell-o gelatin
• 1 cup boiling water
• 1/2 cup cold water
• whipping cream

Recipe

• 1 mix and bake cake in a 9x13 pan.
• 2 cool for 15 minutes in pan; then poke with fork at 1/2" intervals.
• 3 make sure you poke all the way down.
• 4 dissolve jello in boiling water.
• 5 add cold water and spoon over cake.
• 6 chill 3-4 hours.
• 7 top with whipping cream.

Rum Cake

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• 1 (18 ounce) package yellow cake mix
• 1 (5 1/8 ounce) package instant vanilla pudding
• 4 eggs
• 2/3 cup vegetable oil
• 3/4 cup water
• 1 teaspoon vanilla
• 2 tablespoons rum (your call on flavors and dark/light, etc)
• 1 cup sugar
• 1/2 cup water
• 1 teaspoon vanilla
• 1 cup rum (i've used as little as 1 c. and it was fine, the more you add, the better the flavor, and the cake s)

Recipe

• 1 mix all the ingredients together until smooth.
• 2 pour into a well battered tube pan (i've used both bundt and spring-form).
• 3 bake at 350 for 45 minutes (or longer) until the cake is brown on the top and firm to the touch.
• 4 sauce:.
• 5 mix all sauce ingredients over a burner bringing them to a rolling boil.
• 6 slowly pour the sauce over the top of the already baked cake (make sure cake is still in pan!).
• 7 for the best flavor/results, let cake stand overnight.
• 8 this allows the sauce to really soak in and crystalize around the edges.
• 9 when ready to serve, turn cake upside down onto serving platter-- great cake to serve with vanilla ice cream.
• 10 enjoy!

Rum Cake

Total Time: 1 hr Cook Time: 1 hr

Ingredients

• 1 cup port wine
• 1/4 cup rum
• 1 lb butter
• 3/4 lb brown sugar
• 8 large eggs, beaten
• 2 tablespoons vanilla
• 3 tablespoons browning sauce
• 1 tablespoon lime juice
• 1 1/4 lbs flour
• 2 tablespoons baking powder
• 1 tablespoon ground nutmeg
• 1/4 teaspoon ground allspice (optional)
• 1/4 teaspoon ground cinnamon
• 1 tablespoon lime zest
• 1 1/4 lbs raisins
• 1/2 lb currants
• 1/2 lb pitted prune
• 1/4 lb mixed fruit
• 1/2 cup rum
• 3 cups port wine

Recipe

• 1 for fruit: in a large saucepan over low heat, combine all ingredients. steam for 10 minutes to soften fruit. cool. in a food processor, blend coarsely.
• 2 put into sterilized jars. store in a cool place until ready to use.
• 3 for cake: preheat oven to 325°f combine port and rum and set aside.
• 4 in a medium bowl, using a mixer, cream butter and sugar until fluffy.
• 5 add in eggs, one at a time, mixing well after each addition.
• 6 mix in vanilla, browning and lime juice, and set aside.
• 7 in a separate bowl, combine flour, baking powder, nutmeg, allspice, cinnamon and lime zest. mix half the flour mixture into the butter mixture, then add all the fruits, followed by remaining flour mixture.
• 8 grease and line bottom of two 9" pans with wax paper.
• 9 pour cake batter into tins and bake for 45 minutes to 1 hour. cool pans on a cake rack. remove cakes. pour port and rum mixture over each cake.
• 10 wrap cakes in plastic wrap, then with foil. keep stored in a cool place.
• 11 rum cakes keep up to 2 months if you keep adding rum mixture to it.

Rum And Raisin Cupcakes

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• 1/2 cup raisins
• 3 tablespoons dark rum
• 1 cup sweet butter, softened
• 1 cup superfine sugar
• 2 cups self-rising flour
• 1 teaspoon baking powder
• 4 eggs
• 5 tablespoons dark rum
• 2 tablespoons unpacked light brown sugar

Recipe

• 1 soak raisins in rum for 2-3 hours or overnight to soften them; drain.
• 2 preheat oven to 350°; place 18 paper baking cups in muffin pans.
• 3 in a large bowl, combine all the cupcake ingredients (butter through eggs) and beat with an electric mixer until smooth and pale, about 2-3 minutes.
• 4 stir in raisins; spoon batter into cups; bake for about 20 minutes.
• 5 while the cupcakes are in the oven, combine the syrup ingredients in a saucepan; over low heat, dissolve the sugar in the rum.
• 6 simmer 5 minutes, then remove from heat.
• 7 remove pan from oven; with a toothpick, prick 5 holes in each cupcake and pour the warm syrup over them.
• 8 then remove the cupcakes and cool on a rack.

Pepperoni Pizza Pancakes

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• 2 eggs
• 1 cup milk
• 2 cups buttermilk baking mix
• 1/2 cup shredded mozzarella cheese
• 1/2 cup bell pepper, chopped (your favorite)
• 1/2 cup pepperoni slice, chopped
• 1/2 teaspoon oregano

Recipe

• 1 in a large bowl, mix the eggs, milk and baking mix together throughly.
• 2 stir in the mozzarella cheese, bell pepper, pepperoni and oregano.
• 3 fry 1/4 cupfuls in a skillet, like pancakes, turning once.
• 4 note: top with marinara sauce, hot sauce and 1 t parmesan cheese each, if desired.

Sausage Mcgriddle Casserole

Total Time: 9 hrs 50 mins Preparation Time: 9 hrs Cook Time: 50 mins

Ingredients

• Servings: 10
• 1 loaf your favorite raisin bread, cubed (or world's best cinnamon raisin bread (not bread machine))
• 1 (7 ounce) package brown and serve sausage patties
• 3 cups milk
• 6 eggs
• 1 teaspoon vanilla
• 1/4 teaspoon ground cinnamon
• 1 cup chopped pecans
• 1/2 cup packed brown sugar
• 1/4 cup butter, softened
• 2 tablespoons pure maple syrup

Recipe

• 1 greae 3 qt rectangular baking dish.
• 2 sprad bread cupes in bottom of dish.
• 3 brown sausage according to direction on package, cut patties into bite size pieces.
• 4 top bread cubes with sausage pieces.
• 5 in a large bowl whisk together milk, eggs, vanilla, nutmeg and cinnamon.
• 6 pour over bread and sausage, pressing lightly to soak the bread.
• 7 cover nd chill for 8 hours.
• 8 for topping. in a small bowl combine pecans, brown sugar, butter and syrup.
• 9 drop byu teaspoonfulls over top of egg mixture.
• 10 bake uncovered in a 350 degree oven for 45-50 minutes or until a knife inserted near the center comes out clean.
• 11 let stand 15 minutes before serving.

Rum Cake

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 1 (18 ounce) box yellow cake mix
• 1 small instant vanilla pudding
• 4 eggs
• 1/2 cup water
• 1/2 cup oil
• 1/2 cup rum
• 1 ounce ground walnuts

Recipe

• 1 mix cake mix, vanilla pudding, eggs, water, oil and rum together.
• 2 sprinkle with walnuts if desired.
• 3 bake at 350 degrees for 30 minutes in small tins.
• 4 mix 1/2 cup sugar, 1/4 cup water and 1 stick of butter and boil for 5 minutes. add 1/2 cup rum.
• 5 poke holes in cake and pour onto top of cake.
• 6 can freeze.

Rum Cake In A Jar

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• 1 (18 ounce) box yellow cake mix
• 1 (3 1/2 ounce) box instant vanilla pudding
• 4 eggs
• 1 cup oil
• 1/2 cup water
• 3/4 cup rum

Recipe

• 1 place cake mix and pudding in large bowl.
• 2 blend with a whisk.
• 3 add eggs, oil, water, and rum and mix with a electric mixer for 2 minutes.
• 4 place 1 scant cup of batter in each 6 well greased one pint wide-mouthed canning jars.
• 5 wipe batter from rim.
• 6 place jars on a baking sheet.
• 7 bake at 325 for 45 minutes until a toothpick inserted in center comes out clean.
• 8 wipe rims.
• 9 place hot sterilized seals and rings on hot jars.
• 10 keep in refrigerator for prolonged storage.

Rum Cake

Rum Bundt Cake

Ouma's Peach Pudding

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 100 ml butter
• 360 g sugar
• 120 g cake flour
• 10 ml baking powder
• 200 ml milk
• 410 g peach slices, drained
• 2 ml ground cinnamon
• 2 ml nutmeg

Recipe

• 1 preheat the oven to 180ºc (350ºf).
• 2 melt the butter in a 20 x 30 cm ovenproof dish.
• 3 blend 250 ml of the sugar, cake flour, baking powder and milk together.
• 4 pour over the butter, but do not stir.
• 5 arrange the peach slices on top.
• 6 combine the remaining sugar with the cinnamon and nutmeg and sprinkle over the peach slices.
• 7 bake for 30 minutes or until golden brown.
• 8 cool slightly and serve with cream or custard.

Mini Cheesecakes

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 24
• 24 vanilla wafers
• 1/4 cup light margarine
• 1/2 cup graham cracker crumbs
• 16 ounces light cream cheese
• 1/3 cup egg
• 1 tablespoon egg
• 1/2 cup sugar
• 1 teaspoon vanilla
• 1 cup light sour cream
• 1/2 cup sugar
• fresh strawberry slices

Recipe

• 1 preheat oven to 350f & place liners in muffin tin.
• 2 place 1 vanilla wafer in each muffin cup.
• 3 mix cream cheese, eggs, sugar, & vanilla.
• 4 spoon mixture on top of each wafer.
• 5 bake 15 minutes then let cool.
• 6 mix sour cream & sugar. speard sour cream topping on each cup and sprinkle with graham cracker crumbes. garnish with fresh strawberry slice.

No Bake Mini Christmas Cakes

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• 100 g sultanas
• 100 g raisins
• 25 g ground almonds
• 50 g chopped glace ginger
• 1 orange, rind of, grated
• 1 teaspoon mixed spice
• 2 teaspoons fresh orange juice, if needed
• 50 g almond marzipan
• 75 g ready to roll icing
• icing sugar, for dusting
• 48 dragees (edible silver balls, for decoration)

Recipe

• 1 all you do is put the ingredients for the cakes, except the orange juice, in a food processor and chop finely.
• 2 then add the orange juice, if the mixture is a little dry.
• 3 after that, divide the mixture into eight, and use your hands to shape them into small cakes, about 4cm square.
• 4 now dust the work surface lightly with icing sugar and roll the marzipan out to a 16cm x 7.5cm rectangle.
• 5 cut out eight stars using a 4 cm star cutter (make a template of one if you don't have a cutter).
• 6 drape one star over each cake.
• 7 then roll out the icing and do the same, but drape the icing in the opposite way to the marzipan on each cake.
• 8 decorate each icing star with six silver balls.
• 9 store the cakes in an airtight box til needed.

Mini Chai Sponge Cakes

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 4 large eggs
• 1 cup sugar
• 1 teaspoon chai tea (leaves, brewed)
• 1 teaspoon cinnamon
• 1 teaspoon vanilla
• 1 cup self rising flour

Recipe

• 1 preheat the oven to 350 degrees f. butter and flour a mini bundt pan.
• 2 separate the eggs, placing the yolks in a pan and the whites in the bowl of an electric stand mixer.
• 3 over very low heat, combine the yolks and the sugar and whisk until the sugar is completely incorporated and has dissolved. continue whisking for a minute or two until the egg yolks have become very pale in colour and increased in volume. be very careful not to get the yolks too hot or they will cook.
• 4 remove the yolk mixture from the heat and add the tea leaves, cinnamon and vanilla extract. mix and let sit while you whip the egg whites.
• 5 using the whisk attachment, whip the egg whites until stiff peaks form (4 to 5 minutes).
• 6 sift the flour into the egg yolk mixture and combine. the mixture may be stiff but don't worry about it.
• 7 add one-third of the egg whites to the yolk and flour mixture and stir until combined.
• 8 add the remaining egg whites and fold them into the lightened batter.
• 9 spoon the batter into the prepared bundt pan. if using a mini-bundt pan, bake your cakes for 30 minutes and then check for doneness by inserting a cake tester into the centre of the cake. if it comes out clean, the cakes are done. if not, bake for an additional 5 minutes and test again.
• 10 once the cakes are baked, remove from the oven and let cool on a wire rack for 15 minutes. unmold the bundt cakes and let cool completely.
• 11 serve with tea and enjoy!

Rum Cake

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 10
• 1 cup chopped pecans
• 1 (18 ounce) box yellow cake mix
• 3 eggs
• 1/3 cup vegetable oil
• 1/2 cup water
• 1/2 cup light rum
• 1/2 cup butter
• 1/4 cup water
• 1 cup sugar
• 1/2 cup rum

Recipe

• 1 grease and flour bundt pan. sprinkle nuts on bottom of pan.
• 2 mix all ingredients and pour over nuts.
• 3 bake 1 hour at 350 degrees. cool.
• 4 invert on serving platter, prick top & sides with a fork.
• 5 pour glaze over cake.
• 6 glaze:.
• 7 melt butter in saucepan stir in water & sugar.
• 8 boil for 5 minute.
• 9 remove from heat add rum.
• 10 pour over cake.
• 11 you may not want to use all the glaze the cake will get soggy on the bottom.

Rum Cake

Ingredients

• 1 -2 quart high quality rum
• 1 cup butter
• 1 teaspoon sugar
• 2 large eggs
• 1 cup dried fruit
• baking powder
• 1 teaspoon baking soda
• lemon juice
• brown sugar
• nuts

Recipe

• 1 note: before starting, taste the rum to ensure quality; have at least 2 cups to make sure.
• 2 locate mixing bowls and utensils; gather ingredients.
• 3 note: rum may be affected by temperature variances in the room; taste it again to see if it is ok; to be sure it is of the highest quality, pour one cup of rum, and drink it quickly before it has a chance to warm in your hands.
• 4 with an electric mixer, beat 1 cup butter in a large fluffy bowl; add 1 tsp thugar and fluff again.
• 5 check the rum; have another cup to make sure it is ok; open another quart if necessary.
• 6 crack 2 large legs into the mixing bowl, add all the fried fruit loops in the house, and beat until it is high.
• 7 if you are not high, check the rum again.
• 8 if the druit loops get stuck in the beaters just pry it loose with a drewscriver or whack the beaters on the counter repeatedly, but not on your spouses head.
• 9 sample the rum again, test for toscticity and alkyhole level.
• 10 next sift 3 cups of baby powder with 1 tsp orange soda and sample the rum again.
• 11 sift one pint of beer into the lemon juice and add orange sugar.
• 12 test the rum again before you go nuts.
• 13 grease the oven and tilt the rum bottle 350 degrees while drinking from it.
• 14 pour everything into the coven and ache.
• 15 check the rum again, and bo to ged.

Mini Cheesecakes

Paula Deen's Banana Split Cake

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 20
• 2 cups graham crackers (crushed)
• 3/4 lb butter (3 sticks)
• 2 eggs
• 16 ounces powdered sugar
• 20 ounces crushed pineapple, drained
• 2 -3 bananas, sliced
• 12 ounces cool whip

Recipe

• 1 for crust, mix crushed graham crackers with 1 stick of butter.
• 2 line bottom and sides of a 13x9" pan with mixture.
• 3 beat until fluffy: eggs, 2 sticks butter, and the powdered sugar.
• 4 spread mixture on crust.
• 5 add layer of crushed pineapple (drained) and layer of sliced bananas.
• 6 cover with cool whip.
• 7 sprinkle with nuts or graham crackers.
• 8 refrigerate for 1 hour.

Mini Cheesecakes

Rum Cake

Rum And Raisin Cheesecake

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 12
• 1 1/2 cups graham cracker crumbs
• 1/4 cup caster sugar
• 1/4 cup butter
• 1 cup boiling water
• 1 cup raisins
• 1 kg cream cheese
• 3/4 cup caster sugar
• 4 teaspoons rum extract
• 1 teaspoon vanilla essence
• 1/8 teaspoon salt
• 4 eggs
• 1 egg yolk
• 1 3/4 cups whipping cream
• 1/4 cup sugar
• 1/2 teaspoon rum extract

Recipe

• 1 melt butter in small saucepan, mix in crumbs and sugar and stir to blend. press into 9" springform pan: chill. pour water over raisins and leave to stand.
• 2 break up cheese into your electric mixing bowl and add sugar. mix till as smooth as possible scraping down sides of bowl. add 1 cup of whipping cream, rum essence, vanilla and salt. beat till smooth. beat in eggs and yolk, one at a time until well combined. drain raisins and fold into mixture.
• 3 pour mixture into prepared base and bake at 325°f for 45 - 50 minutes, or till just set. allow to cool completely in oven with door ajar. this may take anywhere from 2 - 3 hours.
• 4 once cooled, loosen cake from sides of pan by using a knife around inside edge. place cake on serving plate and refrigerate till cold.
• 5 whisk together the 3/4 cup of whipping cream with 1/4 cup sugar and 1/2 tsp of rum essence. slice cheesecake and serve with a dollop of the cream on top.

Ruby Breakfast Sauce

Total Time: 11 mins Preparation Time: 5 mins Cook Time: 6 mins

Ingredients

• 1 (21 ounce) can cherry pie filling
• 1 (8 ounce) can jellied cranberry sauce
• 1/4 cup maple syrup
• 1/4 cup orange juice
• 3 tablespoons butter or 3 tablespoons margarine
• pancakes or french toast or waffle

Recipe

• 1 in a microwave-safe bowl, combine pie filling, cranberry sauce, syrup, orange juice and butter.
• 2 microwave on high for 3 minutes; stir.
• 3 microwave 2-3 minutes longer or until butter is melted and mixture is heated through; stir.
• 4 serve over pancakes, french toast or waffles.

Paula Deen's Applesauce Cake

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• 1 cup granulated sugar
• 1/2 cup vegetable shortening
• 2 eggs
• 2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon nutmeg, freshly grated
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup chopped nuts
• 1 cup raisins
• 1 cup unsweetened applesauce
• confectioners' sugar, for sprinkling

Recipe

• 1 preheat oven to 350.
• 2 grease a 13x9x2" baking pan.
• 3 cream together the granulated sugar and shortening until fluffy using an electric mixer.
• 4 add the eggs one at a time, beating well.
• 5 in another bowl, sift together the flour, cinnamon, cloves, nutmeg, baking powder, and salt.
• 6 stir the raisins and nuts into the flour mixture.
• 7 add the flour mixture and applesauce alternately to the creamed mixture, beginning and ending with the flour.
• 8 pour the batter into the prepared pan.
• 9 bake for 45 minutes or until the center of the cake is firm to the touch.
• 10 sprinkle with confectioners' sugar.

Rum Cake

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• 1 cup chopped walnuts or 1 cup pecans
• 1 (18 ounce) package yellow cake mix
• 1 (3 3/4 ounce) package vanilla flavor instant pudding and pie filling mix
• 4 eggs
• 1/2 cup cold water
• 1/2 cup vegetable oil
• 1/2 cup bacardi dark rum (80 proof )
• 1/2 cup butter
• 1/4 cup water
• 1 cup granulated sugar
• 1/2 cup bacardi dark rum (80 proof )

Recipe

• 1 preheat oven to 325 degrees.
• 2 grease and flour 10-inch tube or 12-cup bundt pan.
• 3 sprinkle nuts over bottom of pan.
• 4 mix all cake ingredients together.
• 5 pour batter over nuts.
• 6 bake 1 hour.
• 7 cool; invert onto serving plate. prick top with fork.
• 8 spoon and brush glaze evenly over top and sides.
• 9 glaze:.
• 10 melt butter in saucepan. stir in water and sugar.
• 11 boil for 5 minutes, stirring constantly, and remove from heat.
• 12 stir in rum. you may decorate with whipped cream before serving.
• 13 ** if using yellow cake mix with pudding already in the mix, omit the instant pudding, using 3 eggs instead of 4 and 1/3 cup oil instead of 1/2.
• 14 ** i also bake this cake 3 to 4 days ahead of time.***.

Mini Cheesecakes

Poke & Pour Spice Cake

Total Time: 1 hr 5 mins Preparation Time: 10 mins Cook Time: 55 mins

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/8 teaspoon ground cardamom
• 3/4 cup firmly packed brown sugar
• 3/4 cup water
• 3/4 cup oil
• 3/4 cup molasses
• 2 eggs
• 1 cup firmly packed brown sugar
• 1/2 cup butter
• 1/3 cup water

Recipe

• 1 preheat oven to 350°. spray and flour 12-cup fluted pan (i use baker's joy).
• 2 in a large bowl, combine your dry ingredients.
• 3 in a mixing bowl, beat your brown sugar, water, oil, molasses and eggs for 3 minutes.
• 4 stir in the combined dry ingredients mixing well.
• 5 pour batter into prepared pan.
• 6 bake 45-55 minutes or until toothpick inserted in center comes out clean.
• 7 as the cake is baking, combine the buttersauce ingredients in a saucepan over low heat, heating until butter melts.
• 8 prick hot cake deeply every inch with a long-tined fork.
• 9 spoon hot sauce over hot cake in pan. let stand 30 minutes, invert onto serving plate. serve warm or cool.

No Bake Margarita Cheesecake

Total Time: 35 mins Preparation Time: 30 mins Cook Time: 5 mins

Ingredients

• Servings: 10
• 1.5 (1/3 ounce) envelopes unflavored gelatin powder
• 1 cup sugar
• 3/4 cup water
• 1 1/2 lbs cream cheese, at room temperature
• 1 cup sour cream
• 1/4 cup fresh lime juice
• 1/4 cup premium tequila
• 1/4 cup grand marnier or 1/4 cup triple sec
• 2 teaspoons finely grated lime zest
• 1/4 teaspoon salt
• thin lime slice, bottom halves dipped in sugar, for garnish
• 1 1/4 cups crushed pretzels
• 2 tablespoons sugar
• 1/4 cup melted butter

Recipe

• 1 preheat oven to 375 degrees f.
• 2 in a food processor, pulse the pretzels to make 3/4 cup of crumbs.
• 3 add the sugar and pulse to combine.
• 4 add the butter and mix well.
• 5 transfer to a 9-inch springform pan, pressing onto the bottom and slightly up the sides.
• 6 bake until set, about 6 minutes.
• 7 remove from the oven and let cool on a wire rack.
• 8 in a small saucepan, combine the gelatin and sugar.
• 9 add the water, stir, and cook over medium heat until the gelatin dissolves, about 3 minutes.
• 10 remove from the heat and let cool slightly.
• 11 in a large bowl, beat the cream cheese until smooth.
• 12 add the sour cream, lime juice, tequila, grand marnier, lime zest, and salt, and beat to combine.
• 13 add the dissolved gelatin mixture and mix well.
• 14 pour into the prepared crust and chill until very firm, 3 to 4 hours.
• 15 to serve, remove the outer ring from the springform pan.
• 16 decorate the center of the cake with the zest strips and the outer edge with a border of lime slices dipped in sugar.
• 17 cut with a thin, sharp knife dipped in hot water and serve.

Rugelach Tortes

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 48
• 8 ounces cream cheese, at room temperature
• 1/2 cup margarine, room temperature (i used country crock plus calcium)
• 1/4 cup granulated sugar, plus
• 9 tablespoons granulated sugar, for topping
• 1/4 teaspoon kosher salt
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• 1/4 cup light brown sugar, packed
• 1 1/2 teaspoons ground cinnamon, divided
• 3/4 cup raisins
• 1 cup pistachios, finely chopped
• 1/2 cup apricot preserves (i used all fruit)

Recipe

• 1 cream the cheese and butter until light.
• 2 add 1/4 cup granulated sugar, the salt, and vanilla.
• 3 on low speed, add the flour and mix until just combined.
• 4 dump the dough out onto a well-floured board and roll it into a ball.
• 5 cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.
• 6 to make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and pistachios.
• 7 on a well-floured board, roll each ball of dough into a 9-inch circle.
• 8 using a cup or glass, cut circles into the dough.
• 9 place the circles in the bottom of a cupcake pan or mini torte pan.
• 10 spread the tortes with equal amounts of apricot preserves and sprinkle each with 1 heaping tsp of the filling.
• 11 press the filling lightly into the dough.
• 12 chill for 30 minutes.
• 13 preheat the oven to 350°f.
• 14 bake for 15 to 20 minutes, until lightly browned.
• 15 remove to a wire rack and let cool.

No Bake Fruitcake

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 12
• 1 cup butter
• 48 large marshmallows
• 1 lb graham cracker, crushed
• 1 lb candied cherry
• 1 lb chopped dates
• 1/4 lb candied pineapple
• 2 cups chopped nuts
• 1/2 lb chopped orange gumdrop

Recipe

• 1 melt the butter and the marshmallows together over low heat.
• 2 mix in the rest of the ingredients and then press into a mold.
• 3 store in the refrigerator until ready to serve.

No Bake Pineapple Cheesecake

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 1/2 cup sugar
• 2 (8 ounce) packages cream cheese
• 1 cup sour cream
• 1 (8 ounce) can crushed pineapple
• 1 (8 ounce) can pineapple chunks
• 1 graham cracker pie crust

Recipe

• 1 cream together softened cream cheese, sour cream, and sugar.
• 2 thoroughly drain the crushed pineapple.
• 3 gently fold in crushed pineapple.
• 4 put mixture into pie crust. you'll probably have a little left over.
• 5 top with pineapple chunks.
• 6 refrigerate for several hours or overnight before serving.

No Bake Gluten Free Cheesecake (low Fat)

Total Time: 24 hrs 30 mins Preparation Time: 30 mins Cook Time: 24 hrs

Ingredients

• 200 g cottage cheese
• 400 g yogurt (full milk)
• 2 tablespoons milk
• 6 tablespoons sugar
• 1 tablespoon gelatin
• 3/4 cup warm water
• 1 teaspoon vanilla
• 1 cup mango pulp (1-2 mangoes)
• 1/2 cup mango (cut & cubed, need this the next day)
• 2 fresh mint leaves

Recipe

• 1 1. hang the yogurt in a cloth & let the excess water drop in a bowl. let it hang for about 20 minutes minimum
• 2 2. if you are using fresh mangoes (recommended) make sure they are sweet & ripe. cut them & puree in a food processor.
• 3 3. warm the water & dissolve the gelatin in it. add the mango puree to this. keep aside.
• 4 4. put the cottage cheese*, milk, & hung yogurt in the food processor. ( use milk only in case your cottage cheese is hard & doesn't blend). blend till you get a gorgeous creamy texture.
• 5 5. pour out the cottage cheese & yogurt mix into a mixing bowl. add sugar & vanilla. to this add 3/4th of the mango puree mixture.
• 6 6. whisk together for about 5 minutes till the mixture is consistent.
• 7 5. take a silicon bakeware bowl (or any bowl, i don't care) & slightly grease it with your preferred butter/oil. pour the yummy looking yellow mix into this.
• 8 7. refrigerate for about 30 minutes. then pour the leftover mango puree mixture (of point 5) slowly to form a glaze. refrigerate overnight. do not freeze.
• 9 8. since this cheesecake has no crust we will invert the dish to make the glaze the crust. so the next day invert the cheesecake out on a plate.
• 10 9. place cubed mangoes delicately on top of the cheesecake & garnish with mint leaves if you wish.
• 11 serve & wait to be crowned the queen of healthy desserts.
• 12 *if you want to make cottage cheese at home you can do so by boiling 1 litre of milk and adding lemon to it.

Mini Cheesecakes

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 2 (8 ounce) packages cream cheese, softened
• 3/4 cup sugar
• 2 eggs
• 1 tablespoon lemon juice
• 1 teaspoon vanilla
• 1 (21 ounce) can cherry pie filling
• 24 vanilla wafers

Recipe

• 1 beat the first 5 ingredients together until fluffy.
• 2 line muffin pans with paper cupcake liners.
• 3 place 1 vanilla wafer in the bottom of each liner.
• 4 fill the liners about 2/3 full of the cream cheese mixture.
• 5 bake@ 375 f.for 15 minutes.
• 6 top with pie filling and chill.
• 7 you can change up the pie fillings to suit your families taste.

Stuffed Apple French Toast

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• 1 cup brown sugar
• 1 teaspoon cinnamon
• 1/2 cup melted butter
• 4 apples, cored and sliced
• 1/2 cup raisins
• 1 lb loaf french bread, cut into 1-inch slices
• 6 eggs, lightly beaten
• 1 1/2 cups milk
• 1 tablespoon vanilla
• 2 teaspoons cinnamon

Recipe

• 1 grease 9x13 inch pan. place apples evenly over bottom of pan. mix brown sugar and 1 tsp cinnamon. stir in melted butter. pour over the apples. stir in the raisin, and mix until coated. place bread slices over apple mixture. in a bowl, whisk eggs. mix in vanilla and 2 tsp cinnamon. pour over bread. cover and refrigerate overnight.
• 2 heat over to 375 degrees. bake french toast, covered, for 40 minute take off foil and bake another 5 minutes.
• 3 let sit 10 minutes. cut into 12 pieces. serve.

Mini Blueberry Bundt Cakes

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• 1/4 cup butter, softened
• 1/2 cup sugar
• 1 egg
• 1/4 cup 2% low-fat milk
• 1/2 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 1/2 cups fresh blueberries or 1 1/2 cups frozen blueberries
• 1/2 cup confectioners' sugar
• 1 1/2 teaspoons 2% low-fat milk
• 1 teaspoon lemon juice
• addional blueberries (optional)

Recipe

• 1 in a small mixing bowl, cream butter and sugar. beat in the egg, milk and vanilla. combine the flour, baking powder and salt; stir into creamed mixture. fold in blueberries.
• 2 pour into three 4 inch fluted tube pans coated with nonstick cooking spray. bake at 350* for 25 to 30 minutes or until a toothpick inserted near the center comes out clean. cool for 10 minutes before removing from pans to wire racks to cool completely.
• 3 for icing, in a small bowl, combine the confectioners' sugar, milk and lemon juice; drizzle over cakes. garnish with additional blueberries if desired.
• 4 note: if using frozen blueberries, do not thaw before adding to batter.

Ruby's Fruitcake Cookies

Total Time: 8 hrs Preparation Time: 2 hrs Cook Time: 6 hrs

Ingredients

• 1 cup light brown sugar (packed)
• 1 cup butter
• 4 eggs
• 3 teaspoons milk
• 1/4 cup bourbon (not optional)
• 2 lbs candied fruit (cherries)
• 1/2 lb raisins
• 1/2 lb dates
• 1/2 lb pecans
• 3 cups plain flour
• 1 teaspoon nutmeg
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon allspice
• 1 teaspoon ground cloves

Recipe

• 1 (this is the labor intensive part, but gives the best result). cut into small pieces (quartered or smaller but still distinct pieces) the candied fruit and dates; and chop the pecans.
• 2 preheat oven to 250 degrees f.
• 3 in a separate bowl, combine flour and spices.
• 4 in a very large mixing bowl, cream butter& sugar.
• 5 add eggs one at a time.
• 6 add milk and bourbon.
• 7 add the flour and spices mixture.
• 8 fold in fruit& nuts.
• 9 (messy, but this is easier done by hand).
• 10 drop by approximately 1 tsp amounts onto a cookie sheet.
• 11 they don't spread very much, so can be placed closely together.
• 12 i can usually get about 30 on one cookie sheet.
• 13 bake each batch for 20-30 minutes.
• 14 they should be slightly browned, firm but not hard.
• 15 be careful not to over bake.

Rum And Honey Grilled Pineapple On Toasted Pound Cake

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• 1/4 cup dark rum
• 1/4 cup honey
• 2 tablespoons orange juice
• 1/4 teaspoon ground cinnamon
• 1 pineapple, peeled and cored
• 1 poundcake, sliced into 1 inch thick slices and then halved
• 2 tablespoons butter, melted
• 1 pint vanilla ice cream
• 1/4 cup shredded coconut, lightly toasted

Recipe

• 1 in a small saucepan whisk together rum, honey, orange juice and cinnamon.
• 2 simmer over medium heat 3-5 minutes, until thick and syrupy.
• 3 remove from heat and let cool slightly.
• 4 cut the pineapple into half, lengthwise and then cut each half into six long wedges; you will have 12 pieces.
• 5 brush the pineapple wedges with the glaze and place on tray.
• 6 brush melted butter over each side of pound cake slices.
• 7 barbecue pineapple over medium heat, brushing frequently with glaze and turning occasionally, until caramelized and golden.
• 8 barbecue pound cake slices, 2 minutes per side, until toasty and warm.
• 9 serve grilled pineapple and pound cake with scoops of vanilla ice cream sprinkled coconut, and drizzled with remaining rum and honey glaze.

Raspberry Souffle Cheesecake

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 8
• 3 graham wafers, 40% less fat, crushed, divided (about 3 tbsp.)
• 2/3 cup boiling water
• 1 (10 1/3 g) package jello no sugar added raspberry jelly powder
• 1 cup low-fat cottage cheese
• 1 (250 g) container philadelphia 95% fat free cream cheese
• 1 1/2 cups cool whip, light, thawed

Recipe

• 1 sprinkle half the wafer crumbs onto sides of 8 or 9-inch springform pan sprayed with cooking spray.
• 2 add boiling water to jelly powder in large bowl; stir 2 minutes until completely dissolved. cool 5 minutes. pour into blender. add cottage cheese and cream cheese; blend well, stopping occasionally to scrape side of blender. pour into large bowl.
• 3 whisk in cool whip until well blended. pour into prepared pan; smooth top with spatula. sprinkle remaining wafer crumbs around edge. refrigerate 4 hours or until set. run knife around rim of pan to loosen cake; remove rim.
• 4 special extra: garnish with lemon slices, fresh raspberries and mint sprigs just before serving.

Mini Cherry Cheesecakes With Vanilla Wafer Crusts

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 2 (8 ounce) packages cream cheese, softened
• 1/4 cup sugar
• 2 large eggs
• 1 tablespoon lemon juice
• 2 teaspoons vanilla
• 24 vanilla wafers
• 1 (21 ounce) can cherry pie filling (optional)

Recipe

• 1 preheat oven to 375 degrees.
• 2 beat cream cheese, sugar, eggs, lemon juice and vanilla until light and fluffy.
• 3 line regular sized muffin pans or cupcake tins with paper baking cups and place a vanilla wafer in the bottom of each cup.
• 4 fill the cups 2/3 full of cream cheese mixture.
• 5 bake for 15 to 20 minutes or until set.
• 6 when warm, top each with a tablespoon of cherry filling.
• 7 chill in refrigerator.

Paul's Excellent Fruit Cake

Total Time: 1 hr 35 mins Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 10
• 1 cup brown sugar
• 1 cup currants
• 1 cup sultana
• 1 cup raisins
• you could use mixed fruit to replace the individual fruit
• 1/2 cup mixed peel (either orange or lemon. )
• 1/2 lb butter
• 1 teaspoon bicarbonate of soda
• 1 cup cold water or 1 cup sherry wine
• 3 eggs
• 1 cup self raising flour
• 1 cup plain flour

Recipe

• 1 place the sugar, fruit, peel, butter, bicarbonate of soda and the liquid, sherry or water into a large pot and bring it to the boil. then let this mixture cool for ten minutes.
• 2 beat the 3 eggs well and add this to your mixture along with the self raising flour and the plain flour. make sure you mix all of this well on a slow speed if you have an electric mixer.
• 3 transfer the mixture to a 9*x4" springform cake pan which has been well greased and is lined with a suitable greased oven proof paper and floured.
• 4 bake the mixture in the middle of a medium temperature oven and bake for 1 1/4 hours, ( one and a quarter hours, ) or until a test skewer comes out fairly dry when you prick the cake in the middle.
• 5 you must leave the cake to cool in the cake tin thoroughly before removing it, as this prevents the cake from splitting.
• 6 once cooled you can decorate it to suit your pleasure. it is great with marzipan and royal icing.

Mini Cheesecakes

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• graham cracker crumbs, for sprinkling
• 1 cup light cream cheese, softened
• 2 tablespoons cocoa powder
• 3/4 cup sweetened condensed milk
• 1/2 teaspoon vanilla
• 1 egg

Recipe

• 1 preheat oven to 300°f
• 2 line 6 medium muffin cups with foil liners; grease the foil cups and sprinkle the base of each cup with 1 tsp cracker crumbs.
• 3 in a blendor or food processor, process remaining ingredients except egg until smooth.
• 4 gently blend in egg and mix until just combined.
• 5 divide batter among prepared muffin cups.
• 6 bake in preheated oven for about 12 minutes
• 7 or until edges are just set.
• 8 turn off oven and leave the cakes in oven for 1 hour.
• 9 remove from oven and cool to room temperature.
• 10 chill for at least 4 hours before serving.

Shanna's Jiffy Mix Cornbread Made Better!

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 1 (8 1/2 ounce) box jiffy corn muffin mix
• 1/3 cup milk
• 1 egg
• 4 tablespoons butter, room temperature
• aluminum foil (to cover pan)

Recipe

• 1 preheat oven to 400°f mix jiffy, milk, and egg in a small bowl. mix until all ingredients are well blended but not over beaten/mixed. place into an 8x8 baking dish (or cake pan) and bake for 15-20 minutes. (this step is all from package directions).
• 2 remove from oven and immediately spread the butter over top of cornbread until butter is melted and bread is fully coated on top.
• 3 immediately cover with aluminum foil, creating a tight seal around the pan. wait 10-15 minutes before slicing and serving.
• 4 the foil steams in the butter and makes a normally gritty cornbread nice and smooth and creamy. the leftovers (if any), also keep better as it retains it's moisture. simply microwave any leftover slices for about 20 seconds and serve!

Mini Cheesecakes

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 12
• 12 reduced-fat vanilla wafers
• 3 ounces cream cheese, at room temperature
• 12 ounces fat free cream cheese, at room temperature
• 3/4 cup splenda granular
• 1/2 teaspoon vanilla
• 5 egg whites

Recipe

• 1 preheat oven to 350°f line muffin tins with 12 foil cupcake papers. place a vanilla wafer in the bottom of each cupcake paper.
• 2 in mixing bowl, beat cream cheese and fat-free cream cheese until smooth. add sugar and vanilla and mix well. add eggs and beat until smooth.
• 3 pour cheesecake mixture into muffin tins. bake for 20 minutes or until centers are almost set. cool. refrigerate 2 hours or overnight.
• 4 decorate cheesecake tops with favorite pie filling.

No Bake Peach Cheesecake

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 12
• 16 graham crackers, crushed
• 1/2 cup margarine, melted
• 8 ounces cream cheese, softened
• 4 tablespoons powdered sugar
• 12 ounces cool whip
• 1 3/4 cups water
• 2 tablespoons cornstarch
• 1 cup sugar
• 1 (3 1/2 ounce) box peach jell-o
• 3 large ripe peaches

Recipe

• 1 crust:.
• 2 combine crumbs and margarine pressing all but 1/3 cup in bottom of 9x13-inch pan.
• 3 2nd layer:.
• 4 mix cream cheese and sugar together and fold in cool whip.
• 5 spread over crust and chill.
• 6 3rd layer:.
• 7 put water, cornstarch, and sugar in sauce pan boil until thick.
• 8 add jello; chill. cut up peeled peaches, add to jello mixture. pour over cream cheese mixture and sprinkle remaining crumbs over top.
• 9 refrigerate until served.

Mini Cherry Cheesecakes

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 24 vanilla wafers
• 2 (8 ounce) packages cream cheese, softened
• 8 ounces sour cream
• 1/3 cup sugar
• 1 egg
• 1 teaspoon almond extract
• 2 teaspoons vanilla extract
• 1 (8 ounce) can cherry pie filling

Recipe

• 1 place 1 vanilla wafer at the bottom of each baking cup.
• 2 combine cream cheese, sour cream, sugar, egg, almond and vanilla extracts in a large bowl and beat until smooth.
• 3 pour mixture into baking cups 2/3 full. bake for 20 - 25 minutes in preheated 325 degree oven.
• 4 allow to cool, and place 1 tablespoons pie filling on each mini cheesecake.

Raspberry Swirl Cheesecake

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup sugar
• 1/2 teaspoon vanilla
• 2 eggs
• 9 inches graham cracker pie crust
• 3 tablespoons red raspberry preserves (seedless)

Recipe

• 1 preheat oven to 350°.
• 2 mix cream cheese, sugar, and vanilla at medium speed with electric mixer until well blended. add eggs and mix until thoroughly blended.
• 3 pour mixture into the graham cracker pie crust. dot the top of the cheesecake with the preserves. cut through the batter with a butter knife several times, for a swirl or marble effect.
• 4 bake in oven at 350° for 40 minutes or until center is almost set. cool. refrigerate for 3 hours or overnight.
• 5 garnish with whipped cream (or cool whip) and raspberries (fresh or frozen).

Rum And Coke Cheesecake

Total Time: 17 mins Preparation Time: 15 mins Cook Time: 2 mins

Ingredients

• Servings: 6
• 225 g oreo cookies, crushed
• 150 g butter, melted
• 150 ml cola
• 1 (1/4 ounce) packet unflavored gelatin
• 450 g cream cheese
• 4 tablespoons dark rum
• 1 lime, juice and zest of, grated
• 300 ml double cream
• 1 tablespoon sugar

Recipe

• 1 mix the cookies and the butter together and spoon into the flan tin. press down firmly and place into the fridge to firm up.
• 2 put the cola in saucepan and sprinkle over the gelatine, leave for 5 minutes to soak up. heat the cola mixture over a gentle heat, until the gelatine has fully dissolved. set aside.
• 3 beat the cream cheese, rum and grated lime zest together until smooth. stir in cola and gelatine. mix thoroughly.
• 4 spoon over the top of the biscuits and smooth over the top. put in the fridge to set for 30 to 45 minutes. after this time remove from flan tin and place on a plate.
• 5 whisk the double cream, sugar, rum and lime juice together until firm.
• 6 pipe the cream around the edge of the cheesecake, decorate with the lime slices and serve immediately.

Raspberry Rose Cakes

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 24
• 1 1/2 cups sugar
• 1 cup butter
• 5 eggs
• 3 cups flour
• 1 1/2 teaspoons baking powder
• 1 1/4 cups milk
• 2 teaspoons vanilla
• 1/3 cup raspberry jam, divided
• powdered sugar (optional)

Recipe

• 1 preheat oven to 325 degrees f.
• 2 grease and flour pan well.
• 3 in large mixing bowl, combine sugar and butter and mix well.
• 4 add eggs, one at a time, mixing well after each one.
• 5 add remaining ingredients except jam and mix well, scraping bowl occasionally.
• 6 fill individual cups 2/3 full.
• 7 spoon half the jam (this recipe makes 2 batches) on top of the batter, dividing evenly between the cups.
• 8 gently swirl jam into the top of the batter, using the tip of a knife.
• 9 bake for 20-25 minutes or until toothpick inserted comes out clean; cool 10 minutes in pan; turn out and continue to cool.
• 10 bake second batch.
• 11 dust with powdered sugar if desired.

Raspberry Sour Cream Waffles

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• 1 cup fresh raspberries or 1 cup frozen raspberries
• 2 cups whipped topping
• 1 cup milk
• 1 cup sour cream
• 1 egg
• 1/4 cup oil
• 1 1/2 cups krusteaz pancake mix (or other mix)

Recipe

• 1 fold raspberries into whipped topping and chill.
• 2 whisk together milk, sour cream, egg and oil.
• 3 sift the pancake mix into the wet mix, and whisk to incorperate.
• 4 you should have a very smooth batter that is a tad on the runny side, but they are wonderful!
• 5 these cook up very light and fluffy and melt in your mouth.
• 6 they are not a typical crisp waffle.
• 7 these were so popular when i made them sunday morning that i had to make a second batch, but we were out of sour cream.
• 8 i tried a cup of lemon yogurt just for kicks.
• 9 they turned out wonderful as well!
• 10 they had a light scent of lemon while cooking, and you will taste a hint of lemon when eating.
• 11 very light, and yummy!

Raspberry Swirl Cheesecake Cupcakes

Total Time: 52 mins Preparation Time: 30 mins Cook Time: 22 mins

Ingredients

• 1 1/2 cups graham cracker crumbs
• 4 tablespoons unsalted butter, melted
• 3 tablespoons sugar
• 6 ounces fresh raspberries
• 2 tablespoons sugar
• 2 lbs cream cheese, at room temperature (32 ounces or 4-8 ounce bricks)
• 1 1/2 cups sugar
• 1 pinch salt
• 1 teaspoon vanilla extract
• 4 large eggs, at room temperature

Recipe

• 1 preheat the oven to 325 degrees f. line cupcake pans with paper liners. in a small bowl, combine the graham cracker crumbs, melted butter and sugar. stir together with a fork until well blended and all the dry ingredients are moistened. press 1 tablespoon of the mixture into the bottom of each cupcake liner. (you can use a small drinking glass to easily and evenly press the crumbs down) bake until just set, 5 minutes. transfer to a cooling rack.
• 2 to make the raspberry puree, combine the raspberries and sugar in a blender or food processor. process until smooth, then pour through a fine mesh sieve to remove the seeds.
• 3 to make the cheesecake, beat the cream cheese on medium-high speed in the bowl of an electric mixer until fluffy. blend in the sugar until smooth. mix in the salt and vanilla. beat in the eggs one at a time, mixing well after each addition.
• 4 to assemble, spoon 3 tablespoons of the cheesecake batter over the crust in each cupcake liner. dot a ½ teaspoon of the raspberry puree in a few dots over the cheesecake filling. use a toothpick or a wooden skewer to lightly swirl and create a marbled effect.
• 5 bake until the filling is set, about 22 minutes, rotating the pans halfway through baking. (they will look quite puffed initially but will return to normal quickly.) transfer to a wire cooling rack and let cool to room temperature. transfer to the refrigerator and let chill for at least 4 hours before serving.

Patty Cakes - Egg, Dairy, Gluten, Nut And Soy Free

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 125 g dairy-free margarine (4.5 oz)
• 125 g caster sugar, also known as superfine sugar (4.5oz)
• 2 eggs, can use equivelant egg replacer (i would use double the powder suggested on the box to replace two eggs)
• 150 g gluten-free self-raising flour (soy-free if needed, 1 cup)
• 90 g rice flour, use a finely ground flour (1/2 cup)
• 3 teaspoons gluten free baking powder (there is a recipe here on zaar if you cannot buy one)
• 125 ml rice milk, can use soy milk if tolerable (1/2 cup)
• icing sugar, -for dusting (confectioners sugar)

Recipe

• 1 preheat oven to 180°c ( 350°f )
• 2 line 12 hole muffin trays or patty pans with paper cases.
• 3 beat the margarine and sugar together using an electric mixer until light and fluffy. add the eggs or the eg replacer. beat well.
• 4 sift the dry ingredients into a seerate large bowl. fold the dry ingredients into the margarine alternately with the rice or soy milk.
• 5 spoon the mixture evenly into the patty cases and bake for 15-20 minutes, or until just cooked. allow to cool in trays 10 minutes before moving to a wire rack to cool.
• 6 dust with the icing sugar or ice with a suitable icing or frosting.

Shanna's Coffee Cake

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• 1/2 cup margarine (use margarine sticks)
• 2 large eggs
• 3 cups flour
• 1 cup milk
• 1 1/2 cups sugar
• 4 teaspoons baking powder
• 1 pinch salt
• 1 cup packed brown sugar
• 6 tablespoons butter
• 1 teaspoon cinnamon
• 4 tablespoons flour

Recipe

• 1 mix all cake ingredients together.
• 2 put 1/2 of the batter in a greased 9 x 13 pan.
• 3 mix topping ingredients together, and sprinkle 1/2 on top of them over batter.
• 4 dot the top with remaining batter and then sprinkle other 1/2 of topping mixture.
• 5 bake 350° for 30 minutes or till golden brown.

Mini Cheesecake Bites

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 2 (8 ounce) packages cream cheese
• 2 eggs
• 1/2 cup granulated sugar
• 1 tablespoon vanilla
• 12 vanilla wafers

Recipe

• 1 preheat oven to 350 degrees.
• 2 place foiled muffin cups into mini-muffin tin (12 total).
• 3 add one vanilla wafer to each muffin cup.
• 4 in a medium bowl, mix cream cheese, sugar and vanilla on medium speed until smooth.
• 5 add eggs, one at a time, mixing well after each addition, then mix until creamy.
• 6 fill each muffin cup 3/4 full.
• 7 bake 12 to 15 minutes or until the center is set and bounces back after lightly tapping it.
• 8 cool completely on wire rack.
• 9 refrigerate at least 3 hours, overnight is best.
• 10 top with fresh sliced berries, or berries with powdered sugar, whip cream or berry glaze before serving. even try your favorite candy bar crushed.

Raspberry Ricotta Cheesecake (lower Fat Version)

Total Time: 4 hrs 30 mins Preparation Time: 30 mins Cook Time: 4 hrs

Ingredients

• Servings: 8
• 15 ounces part-skim ricotta cheese
• 4 ounces reduced-fat sour cream
• 4 ounces reduced-fat cream cheese, softened
• 3 large eggs
• 3/4 cup sugar
• 1/2 cup all-purpose flour
• 1 teaspoon vanilla extract
• 1 teaspoon orange zest, finely grated
• 1/4 teaspoon salt
• 1/4 cup raspberry all fruit spread (all fruit or sugar free)
• 1 tablespoon orange liqueur
• 12 ounces fresh raspberries

Recipe

• 1 preheat oven to 325°f.
• 2 coat a 9-inch, leakproof springform pan with cooking spray.
• 3 in a food processor, puree the ricotta until smooth and creamy. add the sour cream, cream cheese, eggs, sugar, flour, vanilla, orange zest and salt and process until well blended.
• 4 pour into the prepared pan and bake until the center is just set, 50 to 55 minutes.
• 5 transfer the pan to a wire rack to cool, then cover and chill in the refrigerator for at least 3 hours before removing it from the pan. the cheesecake will be about 2 inches high.
• 6 in a small saucepan, bring the jam and liqueur to a boil over low heat, stirring constantly, until smooth.
• 7 brush the top of the cheesecake with the jam mixture, then top with raspberries, flat side down. the cake should be stored in the refrigerator, where it will keep for 2 or 3 days.

Raspberry Strawberry Shortcake

Total Time: 3 hrs 15 mins Preparation Time: 15 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 1 pint strawberry, sliced
• 20 raspberries, cut in half
• 1/2 cup sugar
• 6 shortcakes or 6 angel food cake
• whipped cream

Recipe

• 1 slice up the strawberries and raspberries and put in a large bowl.
• 2 add sugar and mix (i use a tupperware bowl with a lid and shake the mixture up, it's quicker this way).
• 3 let the strawberry mixture stand in the refrigerator for at least 3 hours or until the juice and sugar has made a syrup.
• 4 top the shortcakes or angel food with the strawberries.
• 5 top with whipped cream.

Paul's Irish Boxty

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 8
• 1 cup raw grated potato
• 1 cup milk or 1 cup buttermilk
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 egg
• 1 cup cooked mashed potatoes
• 1 cup onion, diced (optional)
• 2 tablespoons butter

Recipe

• 1 grate the potato into a bowl. pour the milk or buttermilk over it to prevent browning.
• 2 sift together the flour, baking powder and salt.
• 3 in a separate bowl, beat the egg; add the sifted dry ingredients, grated potato with milk. mashed potatoes and onions, if using. mix well. the mixture should be the consistency of thick pancake batter. add more milk or sifted flour as needed to obtain the right consistency.
• 4 melt the butter in a large heavy skillet or griddle over medium heat.
• 5 drop spoonfuls of the batter onto the skillet or griddle, spreading it to about a 6-inch circle. brown on both sides.

Ruggles Reese's Peanut Butter Cup Cheesecake

Total Time: 2 hrs 15 mins Preparation Time: 40 mins Cook Time: 1 hr 35 mins

Ingredients

• Servings: 10
• 4 1/2 cups crushed oreo cookies
• 1 cup chopped roasted peanuts
• 1/2 cup butter, melted
• 2 lbs cream cheese, softened
• 5 eggs, at room temperature
• 1 1/2 cups firmly packed brown sugar
• 1 cup smooth peanut butter (not natural-style)
• 1/2 cup whipping cream
• 1 teaspoon vanilla extract
• 12 reese's peanut butter cups, broken into small pieces
• 3 ounces sour cream
• 1/2 cup sugar

Recipe

• 1 please note****plan ahead--cheesecake needs to chill for at least 4 hours.
• 2 to make the crust:.
• 3 combine crushed oreo cookies and peanuts that have been ground in a food processor with the melted butter.
• 4 pat the crust mixture onto bottom and sides of a 10-inch springform pan.
• 5 to make the filling:.
• 6 beat cream cheese in bowl of electric mixer until smooth.
• 7 add eggs, one at a time, beating well after each addition.
• 8 add sugar, peanut butter and cream; mix until smooth.
• 9 stir in vanilla, then fold in peanut butter cup pieces with a rubber spatula.
• 10 pour filling into prepared crust.
• 11 place springform pan into a larger baking pan.
• 12 pour hot water into the larger pan so that the water comes 1 inch up the sides of the springform pan.
• 13 bake at 275°f 1-1/2 hours, or until firm and lightly browned.
• 14 for the topping:.
• 15 combine the sour cream and sugar and spread on the cheesecake.
• 16 return the cake to the oven for 5 minutes.
• 17 remove from the oven and allow to cool on a wire rack for one hour.
• 18 you may run a knife along the edge of the cake to loosen it from the pan somewhat.
• 19 refrigerate for at least 4 hours.

Rum & Nut Cake With Glaze

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 10
• 1/2 cup rum
• 1 cup walnuts (chopped)
• 1 (19 1/2 ounce) box yellow cake mix
• 4 1/2 ounces vanilla instant pudding mix
• 4 eggs
• 1/2 cup vegetable oil
• 1/2 cup water
• glaze
• 1/2 cup rum
• 1/2 cup butter
• 1/4 cup water

Recipe

• 1 preheat oven to 325.
• 2 grease and flour bunt or tube pan.
• 3 sprinkle nuts over bottom of pan.
• 4 in large bowl, combine cake mix, eggs, rum, oil and water.
• 5 beat on low speed until moistened, beat on high 2 minutes. pour batter over nuts. bake 50 to 60 minutes or until toothpick comes out clean -- cool 15 minute invert onto serving plate.
• 6 glaze:.
• 7 melt butter in saucepan. stir in sugar, water and rum. boil 5 minutes, stirring constantly. remove from heat.
• 8 pierce all around top of cake with fork. spoon glaze over top of cake and sides. (turkey baster works well too!) allow cake to absorb glaze.

Stuffed Baked Potatoes Deconstructed

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 2 large russet potatoes, extra-large, baked, cut lengthwise and insides removed
• 2 cups prepared instant mashed potatoes
• 3/4 cup italian cheese blend, packaged in deli
• 1/2 cup sour cream
• 2 teaspoons garlic powder
• 1/4 cup green onion, chopped, green and parts

Recipe

• 1 thouroughly wash large russets and bake at 450 degrees for 50-60 minutes.
• 2 remove from oven. when cool enough to handle, cut in half lengthwise and scrape out potato, leavine a scant 1/8 inch of potato on skin.
• 3 if your potato is baked perfectly, feel free to use it, rather than using the potato buds. you will need to add some milk and butter to make the right consistancy.
• 4 if using the potato buds, prepare according to package directions, but make them a bit thicker by adding an extra 1/4 cup of buds when told to add the buds. you have to do this to compensate for the sour cream which can make your potatoes too thin.
• 5 add all remaining ingredients to your potato and mix well.
• 6 place the 4 halves of potato skin under broiler and broil until very crisp, watch closely to avoid burning. you can lower the rack to keep from burning.
• 7 tear or cut the crisp potato skins into "chips".
• 8 place the "potato mash" on plate, garnish with some chives and serve the "chips" to scoup up the potato. i actually stuck the skin chips into the mash at odd angles, it looked kinda cool.
• 9 *****this is one of the oddest things i have ever dreamed up, but it is good.

Mini Cheesecakes

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• graham cracker crumbs, for sprinkling
• 1 cup light cream cheese, softened
• 2 tablespoons cocoa powder
• 3/4 cup sugar
• 1/2 teaspoon vanilla
• 1 egg

Recipe

• 1 preheat oven to 300°f
• 2 line 6 medium muffin cups with foil liners; grease the foil cups and sprinkle the base of each cup with 1 tsp cracker crumbs.
• 3 in a blender or food processor, process remaining ingredients except egg until smooth.
• 4 gently blend in egg and mix until just combined.
• 5 divide batter among prepared muffin cups.
• 6 bake in preheated oven for about 12 minutes or until edges are just set.
• 7 turn off oven and leave the cakes in oven for 1 hour.
• 8 remove from oven and cool to room temperature.
• 9 chill for at least 4 hours before serving.

Our Favourite Belgian Waffles

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 1/2 liter milk
• 8 eggs, separated
• 250 g butter
• 150 g sugar
• 500 g flour
• 1 pinch salt

Recipe

• 1 mix together flour, egg yolks, sugar, salt and the milk until you obtain a dough without lumps.
• 2 add the melted butter and the whipped egg whites.
• 3 bake in a hot waffle iron. you only need to grease it for the first waffle if you're using an non-stick waffle iron.
• 4 serve hot with some powdered sugar on top.