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.

Hope you enjoyed the Creamy Chocolate Lace Cheesecake, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

PrintFriendlyShare
Filed Under: Cake Recipes Tagged With: , , ,

Chocolate Orange Layer Pie Recipe

October 6, 2012 Leave a Comment

Chocolate Orange Layer Pie

I made this Chocolate Orange Layer Pie for dessert, and I must say that it was very good.  I always look for what I’ll make for dessert, and that will determine what I will make for dinner.  So when I made this pie, I made pork tenderloin, which wasn’t too heavy, and it had orange juice in the sauce, so it went well with each other.

Chocolate Orange Layer Pie Recipe

Chocolate Orange Layer Pie

1 package Pillsbury All Ready Pie Crust

Chocolate Filling:   ½ cup sugar

3 Tbsp. cornstarch

¼ tsp. salt

2 Tbsp. milk

2 oz. unsweetened chocolate

1 cup milk

2 egg yolks, slightly beaten

2 Tbsp. margarine

½ tsp. vanilla

Orange Filling:   1 tsp. unflavored gelatin

¼ cup frozen orange juice concentrate, thawed

1 cup whipping cream

¼ cup powdered sugar

Heat oven to 450 F.  Prepare pie crust according to package directions for unfilled one-crust pie using 9-inch pie pan.  (Refrigerate remaining crust for a later use.)  Bake at 450 F. for 9 to 11 minutes or until light golden brown.  Cool completely.

In small bowl, combine sugar, cornstarch and salt; mix well.  Stir in 2 tablespoons milk.   Set aside.  In medium heavy saucepan over low heat, melt unsweetened chocolate with 1 cup milk, stirring constantly until smooth.  Blend in cornstarch mixture.  Cook over low heat until mixture is thickened and boils, stirring constantly.  Boil 1 minute.  Blend about ¼ cup of hot mixture into egg yolks.  Gradually stir yolks mixture into hot mixture in saucepan.  Cook over low heat for 3 minutes, stirring constantly.  Remove from heat; stir in margarine and vanilla.  Cover surface with plastic wrap.  Refrigerate until just cool, about 1 hour.  Spoon chocolate filling evenly into cooled crust.

In small saucepan, combine gelatin and orange juice concentrate.  Stir over low heat until gelatin dissolves.  Cool slightly.  In small bowl, combine whipping cream and powdered sugar; beat until soft peaks form.  Fold orange juice mixture into whipped cream.  Spread evenly over chocolate filling.  Refrigerate 1 hour.  Store in refrigerator.              8 servings

Chocolate-Dipped Orange Sections:  For an easy-to-make garnish, drain mandarin orange sections.  In a small saucepan over low heat, melt ¼ cup semi-sweet chocolate chips and 1 tablespoon shortening.  Dip or spoon the chocolate mixture over half of each orange sections; place on waxed paper covered cookie sheet.  Refrigerate 15 to 20 minutes or until chocolate is set.

(Recipe for the Chocolate Orange Layer Pie 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.

Hope you enjoyed the Chocolate Orange Layer Pie, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

PrintFriendlyShare
Filed Under: Pie Recipes Tagged With: , , , ,

Mystery Pecan Pie Recipe

October 5, 2012 1 Comment

Mystery Pecan Pie

Under the pecans is a surprise layer of cream cheese baked right in the filling.  Try this Mystery Pecan Pie recipe…it’s delicious.

Mystery Pecan Pie Recipe

Mystery Pecan Pie

1 (15 oz.) package Pillsbury All Ready Pie Crusts

Filling:   1 (8 oz.) package cream cheese. softened

1 egg

1 tsp. vanilla

1/3 cup sugar

¼ tsp. salt

3 eggs

¼ cup sugar

1 cup corn syrup

1 tsp. vanilla

1 ¼ cups chopped pecans

Prepare pie crust according to package directions for filled one-crust pie.

Heat oven to 375 F.  In small bowl, combine cream cheese, 1 egg, 1 tsp. vanilla, 1/3 cup sugar and salt; beat at low speed until smooth and well blended.  Set aside.  In another small bowl, beat 3 eggs.  Stir in ¼ cup sugar, corn syrup and 1 tsp. vanilla; blend well.

Spread cream cheese mixture in bottom of crust-lined pan.   Sprinkle with pecans.  Gently pour corn syrup mixture over pecans.  Bake at 375 F. for 35 to 45 minutes or until center is set.  Cover edge of pie crust with strip of foil after 15 to 20 minutes of baking to prevent excessive browning.  Cool completely.  Store in refrigerator.   8 servings

(Recipe for the Mystery Pecan Pie 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.

Hope you enjoyed the Mystery Pecan Pie, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

 

PrintFriendlyShare
Filed Under: Pie Recipes Tagged With: , ,

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.

Hope you enjoyed the Charmin’ Cherry Bars, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

PrintFriendlyShare
Filed Under: Cake Recipes Tagged With: , , ,

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)

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 on the RECIPE.

Hope you enjoyed making the Raspberry Dessert Squares recipe, if so, click “Like”.   I look forward to hearing from you, so let me know how you liked it!!

PrintFriendlyShare
Filed Under: Cake Recipes Tagged With: , , , , ,

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.

Hope you enjoyed the Apples ‘N Cream Dessert Squares, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

PrintFriendlyShare
Filed Under: Cake Recipes Tagged With: , , ,

Raspberry Dreams Recipe

October 1, 2012 Leave a Comment

Raspberry Dreams

Recipes provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

I made a few alterations to a friend’s recipe and came up with these sensational jam-filled sandwich cookies.  Family and friends always look forward to them.

Lori Brown                                                                          Sioux Falls, South Dakota

Raspberry Dreams Recipe

Raspberry Dreams

2 cups butter, softened

1 cup sugar

4 egg yolks

2 tsp. vanilla

1 drop lemon juice

5 1/3 cups flour

¼ tsp. salt

Filling:   1 jar (12 oz.) seedless raspberry preserves

Icing:   1 cup confectioners’ sugar

1 drop lemon juice

1 drop red food coloring

1 to 2 Tbsp. 2% milk

In a large bowl, cream butter and sugar until light and fluffy.  Add egg yolks, one at a time, beating well after each addition.  Beat in vanilla and lemon juice.  Combine flour and salt and salt; gradually add to the creamed mixture and mix well.  Refrigerate for 1 hour or until easy to handle.

Divide dough into three portions.  On a lightly floured surface, roll out each portion to ¼ inch thickness.  Cut with a 2 inch round cookie cutter.  Place 1 inch apart on ungreased baking sheets.

Bake at 350 F. for 8 to 10 minutes or until edges are very lightly browned.  Remove to wire racks to cool.

Spread the bottom half of the cookies with raspberry preserves; top with remaining cookies.

For icing, combine the confectioners’ sugar, lemon juice, food coloring and enough milk to achieve a drizzling consistency.  Drizzle over cookies.

(Recipe for the Raspberry Dreams recipe was in the Taste of Home Cookies and Bars!, Display Until June 11, 2012)

 

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.

Hope you enjoyed the Thanksgiving Turkey Cupcakes, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

PrintFriendlyShare
Filed Under: Cookie Recipes Tagged With: , , , ,
Newer Posts »

To the Top