Orange Cheesecake Recipe

October 21, 2012 1 Comment

Orange Cheesecake

When you make this Orange Cheesecake, make it the day before you need it.  Cheesecake always tastes better when it has time to chill.

Orange Cheesecake Recipe

Orange Cheesecake

Crust:   2 cups finely crushed gingersnaps cookies

3 Tbsp. butter, melted

Filling:   3 (8 oz.) package cream cheese, softened

1 cup sugar

3 eggs

1 Tbsp. grated orange peel

Topping:   ½ cup water

¼ cup frozen orange juice concentrate, thawed

1/3 cup sugar

1 Tbsp. cornstarch

Heat oven to 325 F.  In medium bowl, combine crust ingredients; mix well.  Press in bottom and 2 inches up sides of ungreased 9-inch springform pan.

In large bowl, beat cream cheese until light and fluffy.  Gradually add 1 cup sugar, beating well.  Add eggs one at a time, beating well after each addition.  Add orange peel; blend well.   Pour into crust lined pan.

Bake at 325 F. for 50 to 60 minutes or until almost set.  Cool 1 hour or until completely cooled.

In small saucepan, combine all topping ingredients; mix well.  Cook over medium heat until bubbly and thickened, stirring constantly.  Cool 5 minutes; spoon over cheesecake.  Refrigerate at least 3 hours or overnight before serving.  Garnish as desired.     16 servings

(Recipe for the Orange Cheesecake was in Pillsbury Classic Cookbook, Festive Holiday Baking, November 1998)

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Cherry Cake Recipe by Amy Roma/The Greco Family “Cook”Book

October 19, 2012 1 Comment

 

Cherry Cake

Cherry Cake Recipe by Amy Roma/The Greco Family “Cook”Book

Cherry Cake

1 cup sugar

1 cup shortening

2 eggs

1 cup sour cream

2 ½ cups flour

1 tsp. baking soda

1 tsp. baking powder

1 tsp. vanilla

2 cans cherry pie filling

 

Mix sugar, shortening, vanilla and eggs.  Add dry ingredients, alternating with sour cream.  Set aside 1 ½ cups of the batter.  Spread remaining batter in bottom of a greased pan.  Spread 2 cans of cherry pie filling over batter.  Drop the remaining batter by spoonful’s to the top.  Bake on 350 F. for 30 minutes.

 

(Recipe for the Cherry Cake recipe was in the Greco Family “Cook”Book, Amy Roma, 1998.)

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Cream Cheese Cherry Strudel Recipe

October 14, 2012 Leave a Comment

Cream Cheese Cherry Strudel

I haven’t made this Cream Cheese Cherry Strudel recipe, but I will make it soon, because it sounds soooo goooood.  If anyone wants to make this recipe…please do.  But you will have to contact me on Facebook to let me know what you think.

Cream Cheese Cherry Strudel Recipe

Cream Cheese Cherry Strudel

3 oz. package cream cheese, softened

¼ cup sugar

¼ tsp. almond extract

6 (13×9 inch) frozen fillo (phyllo) pastry sheets, thawed

¼ cup margarine, melted

3 Tbsp. PLAIN bread crumbs

16 oz. can pitted tart or dark sweet cherries, well drained

¼ cup sliced almonds

1 tsp. sugar

Heat oven to 375 F.  Grease cookie sheet.  In medium bowl, combine cream cheese, ¼ cup sugar and almond extract; set aside.

Unroll fillo sheets; cover with plastic wrap or towel.  Place 1 fillo sheet on large sheet of plastic wrap.  Brush with melted margarine and 1 tablespoon bread crumbs.  Repeat layering 5 more times, using melted margarine on each sheet and 1 tablespoon bread crumbs on alternating sheets.  (Top fillo should be brushed margarine only.)  Spread cream cheese mixture over fillo to 1 ½ inches from each edges.  Top with cherries and almonds.  Fold shorter sides of fillo 1 inch over filling.  Starting with longer side and using plastic wrap, lift fillo and carefully roll up jelly-roll fashion.  Place on prepared cookie sheet.  Brush with remaining melted margarine and sprinkle with 1 teaspoon sugar.  Bake at 375 F. for 25 to 30 minutes or until golden brown.     6 to 8 servings

 

(Recipe for the Cream Cheese Cherry Strudel recipe was in Pillsbury; Simply From Scratch, Scrumptious, Easy Recipes, 1986.)

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Easy Cobbler by Bette Ann DiFulvio/The Greco Family “Cook”Book

October 12, 2012 Leave a Comment

Easy Cobbler

In 1998 my husband, Mike and myself had gone to the First Greco Family Picnic (they have it every 5 years).  Over the next few months, Diane Randesi (one of the children of the Greco clan) had put together a cookbook that everyone who attended the picnic (about 100 people or more) contributed recipes to the cookbook.

 

This is great served WARM with vanilla ice cream or whipped cream!  Easy – – a family favorite in our home.

Easy Cobbler by Bette Ann DiFulvio/The Greco Family “Cook”Book

Easy Cobbler

¼ cup oil

1 white cake mix

2 eggs, slightly beaten

½ cup water

1 can (your favorite) pie filling

Pour oil into a 9×13 cake pan.  Add cake mix, water and eggs.  Mix with a fork so all is wet – no need to mix vigorously.  Spoon pie filling over cake and bake according to cake mix directions.

 

(Recipe for the Easy Cobbler recipe was in the Greco Family “Cook”Book, Bette Ann DiFulvio, 1998.)

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Chocolate Turtle Cheesecake by Michelle Roma/The Greco Family “Cook”Book

October 11, 2012 Leave a Comment

Chocolate Turtle Cheesecake

In 1998 my husband, Mike and myself had gone to the First Greco Family Picnic (they have it every 5 years).  Over the next few months, Diane Randesi (one of the children of the Greco clan) had put together a cookbook that everyone who attended the picnic (about 100 people or more) contributed recipes to the cookbook.

 

Only 5 minutes to prepare.   Serves 12

Chocolate Turtle Cheesecake by Michelle Roma/The Greco Family “Cook”Book

Chocolate Turtle Cheesecake

1 (14 oz.) package of caramels

1 (5 oz.) can evaporated milk

1 ¼ cup pecans, chopped

1 (9”) chocolate crumb pie crust

1 (3 oz.) package cream cheese

½ cup sour cream

¼ cup milk

1 package instant chocolate pudding

2/3 cup fudge topping

Place caramels and evaporated milk into heavy saucepan.  Heat on medium.  Stir constantly until smooth (about 5 minutes).  Stir in 1 cup of pecans.  Pour into pie crust.  Combine cream cheese, sour cream and milk in blender until smooth.  Add pudding mix and blend 30 seconds more.

Chill, loosely covered (15 minutes).  Drizzle fudge topping over pudding layer.  Sprinkle ¼ cup chopped pecans.  Chill, loosely-covered until ready to serve.

(Recipe for the Chocolate Turtle Cheesecake recipe was in the Greco Family “Cook”Book, Michelle Roma, 1998.)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Creamy Chocolate Lace Cheesecake Recipe

October 7, 2012 Leave a Comment

Creamy Chocolate Lace Cheesecake

I made this Creamy Chocolate Lace Cheesecake when I was living in Albany, New York.  I never had cheesecake that was made with whipped cream, but it was excellent, and made my dinner party complete.

Creamy Chocolate Lace Cheesecake Recipe

Creamy Chocolate Lace Cheesecake

Crust:   1 ½ cups chocolate wafer crumbs

½ finely chopped almonds

¼ cup margarine, melted

Filling:   2 (8 oz.) pkg. cream cheese, softened

2/3 cup sugar

3 eggs

2 cups semi-sweet chocolate chips, melted, cooled

1 cup whipping cream

2 Tbsp. margarine, melted

1 tsp. vanilla

Topping:   1 cup sour cream

1 ½ tsp. vanilla

1 tsp. sugar

½ oz. (1/2 square) unsweetened chocolate, melted

Heat oven to 325 F.  Butter 9 inch springform pan.  In large bowl, blend crust ingredients.  Press into bottom and up sides of prepared pan; refrigerate.  In large bowl, beat cream cheese and 2/3 cup sugar until smooth.  Add eggs, one at a time, beating well after each addition.  Add melted chocolate chips; beat well.  Add whipping cream, 2 tablespoons margarine and 1 teaspoon vanilla; beat until smooth.  Pour into prepared crust.  Bake at 325 F. for 55 to 65 minutes or until edges are set.  Center of cheesecake will be soft.  (To minimize cracking, place shallow pan half full of water on lower oven rack during baking.)  Cool in pan 5 minutes; carefully remove sides of pan.  Cool completely.

In small bowl, combine sour cream, 1 ½ teaspoons vanilla and 1 teaspoon sugar; stir until smooth.  Spread over cooled cheesecake.  Drizzle with ½ oz. melted chocolate in a lace pattern.  Refrigerate several hours or overnight before serving.  Garnish as desired.   16 servings

(Recipe for the Creamy Chocolate Lace Cheesecake recipe, Pillsbury Classic Cookbook, Chocolate Lovers III, Our Most Irresistible & Requested Recipes, 1988.)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Charmin’ Cherry Bars Recipe

October 4, 2012 Leave a Comment

Charming Cherry Bars

The Charmin’ Cherry Bars have been around since 1951.  They were the Junior Winner from the 3rd Bake-Off Contest.  Try them…because I know you’ll like them!

Charmin’ Cherry Bars Recipe

Charmin’ Cherry Bars

Crust:   1 cup flour

¼ cup powdered sugar

½ cup margarine, softened

Filling:   ¼ cup flour

¾ cup sugar

½ tsp. baking powder

¼ tsp. salt

2 eggs

½ cup maraschino cherries, well drained, chopped

½ cup coconut

½ cup chopped walnuts

 

Preheat oven to 350 F.  In small bowl, combine 1 cup flour and powdered sugar.  Using fork or pastry blender, cut in margarine until mixture resembles coarse crumbs.  Press crumb mixture firmly in bottom of ungreased 9 inch square pan.  Bake at 350 F. for 10 minutes.

Meanwhile in same small bowl combine ¼ cup flour, sugar, baking powder and salt.  Add eggs; beat well.  Stir in cherries, coconut and walnuts.  Spread over partially baked crust.  Return to oven and bake for an additional 25 to 30 minutes or until golden brown.  Cool completely; cut into bars.  Garnish as desired.

(Recipe for the Charmin’ Cherry Bars recipe, Pillsbury Classic Cookbook, Bake-Off Cookies & Cakes, April 1991.)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Raspberry Dessert Squares Recipe

October 3, 2012 Leave a Comment

I have made the Raspberry Dessert Squares 10 times or more when I was living in Albany, New York (1988). The only thing I would change now would be the chocolate wafer cookies.  Because in 2011, if you buy the wafer cookies they would cost $5.00, and you only get 15 or 20 cookies in a pack.  So I would buy the Little Teddy Bears cookies for $3.75, and you get a WHOLE box.

Raspberry Dessert Squares Recipe

 

Raspberry Dessert Squares

Crust:   8 ½ oz. pkg. chocolate cookie wafers, crushed, reserving 2 tsp. for garnish

½ cup margarine

Filling:   2 (10 oz.) pkg. frozen raspberries, drained, reserving liquid

2 Tbsp. cornstarch

2 cups powdered sugar

2 Tbsp. unsweetened cocoa

¾ cup margarine, softened

Topping:   1 ½ cups whipping cream, whipped, sweetened

Reserved 2 tsp. crushed chocolate cookie wafers

Butter 13×9 inch pan.  In a small bowl, combine wafers and melted margarine.  Press onto bottom of prepared pan.

In small saucepan, combine reserved raspberry liquid and cornstarch.  Bring to a boil over medium heat, stirring constantly until thickened; cool.  Once cooled, fold in raspberries.

In small bowl, beat powdered sugar, cocoa and ¾ cup margarine until light and fluffy.  Carefully spread mixture on crumb crust.  Refrigerate until firm.  Spoon raspberry mixture over butter layer.  Spread with sweetened whipped cream and sprinkle with reserved crushed cookies.  Store in the refrigerator.

16 servings

(Recipe for the Raspberry Dessert Squares was in Pillsbury Classic Cookbook; Chocolate Lovers III, Our Most Irresistible & Requested Recipes, 1988, page 52)

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Apples ‘N Cream Dessert Squares Recipe

October 2, 2012 Leave a Comment

Apples ‘N Cream Dessert Squares

This cake was in Pillsbury Classic Cookbook Bake-Off Pies & Desserts, the only thing I had to buy was the apple filling and sour cream.  The Apple ‘N Cream Dessert Squares was quick, easy and good.  It’s something to make in a hurry, if need be.

Apples ‘N Cream Dessert Squares Recipe

Apples ‘N Cream Dessert Squares

1 package Pillsbury Plus Yellow Cake Mix

½ cup coconut

½ cup margarine, softened

1 (21 oz.) can apple fruit pie filling

½ cup sugar

1 tsp. cinnamon

1 cup dairy sour cream

1 egg

Preheat oven to 350 F.  In large bowl, combine cake mix, coconut and margarine; blend at low speed until crumbly.  Press mixture evenly in bottom and ½ inch up sides of ungreased 13×9 inch pan.  Spread pie filling over base.  In small bowl, combine sugar and cinnamon; sprinkle over filling.  In same small bowl, blend sour cream and egg; spoon evenly over filling.

Bake at 350 F. for 25 to 35 minutes or until edges are light golden brown.  Serve warm or cold.  Store in refrigerator.       12 to 15 servings

 

(Recipe for the Apples ‘N Cream Dessert Squares recipe was in Pillsbury Classic Cookbooks, Bake-Off, Pies & Desserts, April 1993)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Layered Chocolate Cheesecake Wedges Recipe

September 28, 2012 Leave a Comment

Layered Chocolate Cheesecake Wedges

I’m always looking for recipes that everyday people, like you and me, would like to sink their teeth into.  I haven’t made this Layered Chocolate Cheesecake Wedges recipe yet, but it will be on my list.

Layered Chocolate Cheesecake Wedges Recipe

Layered Chocolate Cheesecake Wedges

Chocolate Layer:   4 oz. semi-sweet chocolate, chopped

or 2/3 cup semi-sweet chocolate chips

2 Tbsp. margarine

1 Tbsp. amaretto

2 eggs, slightly beaten

¾ cup flour

½ cup sugar

Cheesecake Layer:   ½ cup sugar

1 Tbsp. flour

1 (8 oz.) package cream cheese, softened

2 Tbsp. margarine, softened

2 eggs

2 Tbsp. amaretto

Glaze:   2 Tbsp. semi-sweet chocolate chips

1 tsp. shortening

Preheat oven to 350F.  Grease and flour 9-inch round cake pan.  In medium saucepan over low heat, melt chocolate and 2 tablespoons margarine, stirring constantly until smooth.  Remove from heat; cool slightly.  Add 1 tablespoon amaretto and 2 eggs; blend well.  Stir in ¾ cup flour and ½ cup sugar; mix well.  Spoon into greased and floured pan.

In large bowl, beat ½ cup sugar, 1 tablespoon flour, cream cheese and 2 tablespoons margarine until light and fluffy.  Add eggs 1 at a time, beating well after each addition.  Blend in 2 tablespoons amaretto.  Pour over first layer.

Bake at 350F. for 35 to 50 minutes or until lightly browned.  Cool completely.

In small saucepan over low heat, melt glaze ingredients, stirring constantly until smooth.  Drizzle over cheesecake.  Refrigerate 2 hours.  Cut into wedges.  Serve with fresh fruit.  Store in refrigerator.   12 servings

(Recipe for the Layered Chocolate Cheesecake Wedges was in the Pillsbury Classic Cookbook; Real Home Baking, November 1994)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the end of each recipe.  I would like to know what you think of the recipes.

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