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.

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

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Banana Cake Recipe

August 3, 2012 Leave a Comment

Banana Cake with Mock Whipped Cream

My mother-in-law, Marie Shea, made this delicious Banana Cake, mostly for birthdays.  In 1986, we were living in Albany, NY, and I had made this cake for my son, Daniel’s 2nd birthday.  My husband’s family was there, so my son’s birthday was something special because he had most of his family there, and a really good cake.

Banana Cake Recipe

Banana Cake

¾ cup Crisco

1 tsp. salt

¾ tsp. ginger

1 ½ tsp. vanilla

1 ½ cups sugar

3 eggs

3 cups flour

1 Tbsp. baking powder

¾ cup sour milk

½ tsp. baking soda

1 ½ cups mashed bananas

Preheat oven 350F. Cream together first 5 ingredients.  Add eggs one at a time, beating after each egg.

Put 1 tablespoon of vinegar in ¾ cup; then fill it with milk. Give it 5 minutes to curdle.  Then mix the flour and baking powder together; then mix the sour milk and baking together.  Alternately add the flour mixture and milk mixture with the bananas; mix all together.  Bake at 350F. for 25 – 30 minutes.

 

Mock Whip Cream

1 cup sugar

1 cup white Crisco

1 cup flour

1 cup milk

1 tsp. vanilla

Cream sugar and Crisco.  Then, in gravy shaker; shake the flour and milk, when smooth, heat mixture in pot until it becomes thick (barely warm) stir constantly.

Pour flour mixture into sugar mixture while whipping, then add vanilla.  Continue to whip for a long time; until it gets really fluffy like whipped cream.

 

(Recipe for the Banana Cake and Mock Whip Cream is from Marie Shea)

Hope you enjoyed making the Banana Cake and Mock Whip Cream, if so, click “Like”.   I look forward to hearing from you, so let me know how you liked it!!

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Rum Cake Recipe

July 22, 2012 Leave a Comment

Rum Cake

When I was 18 year old, and worked for Grumman Data Systems on the night shift.  I really think that it was the BEST job I ever had.  The night supervisor, was a lady named Verdell Myers, she was great to work for.  She was not only my boss…but she treated everyone like we were her daughter’s too.  Every time I see this Rum Cake Recipe…I will always think of Verdell.

Rum Cake Recipe

Rum Cake

1 cup chopped pecans or walnuts

1 yellow cake mix

1 (3 34 oz.) package Vanilla Instant Pudding & Pie Filling

4 eggs

½ cup cold water

½ cup oil

½ cup Bacardi Dark Rum

Glaze:   ¼ cup butter

¼ cup water

1 cup sugar

½ cup Rum

Preheat oven to 350F.  Grease and flour 10 inch tube pan.  Sprinkle nuts on the bottom of pan.  Mix cake ingredients; then pour on top of nuts.

Bake cake for 1 hour.  Cool, then invert on serving plate.  Prick top of cake; then spoon and brush the glaze all over the cake; until it’s gone.  For the glaze: melt butter; stir in the water and sugar.  Boil 5 minutes stirring constantly.  Remove from heat.  Stir in the rum.

 

(Recipe for the Rum Cake came for the liquor store.)

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

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Magic Cookie Bars Recipe

July 17, 2012 Leave a Comment

For the past 5 years, I have been making cookie and cakes for my husband’s office. I LOVE to bake, so it’s so easy to bake 3 different every week.   Here is the Magic Cookie Bars recipe, which I make for his office.

Magic Cookie Bars Recipe

 

Magic Cookie Bars

½ cup margarine

1 ½ cups graham cracker crumbs

1 (14 oz.) can Sweetened Condensed Milk (NOT evaporated milk)

1 (6 oz.) package semi-sweet chocolate chips

1 (3 ½ oz.) can flaked coconut (1 1/3 cups)

1 cup chopped nuts

Preheat oven to 350F. (325F for glass dish).  In 13×9 inch baking pan, melt margarine in oven.  Sprinkle crumbs over margarine; pour sweetened condensed milk evenly over crumbs.  Top with remaining ingredients; press down.  Bake 25 to 30 minutes or until lightly browned.  Cool.  Chill if desired.  Cut into bars.  Store loosely covered at room temperature.

(Recipe for the Magic Cookie Bars is from Ladies’ Home Journal, February, 1988)

 

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

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Grasshopper Brownies Recipe

June 21, 2012 Leave a Comment

Grasshopper Brownies

When you don’t have a lot of time to bake, you go through all your recipes, looking for something that would be easy.  Well, try making Grasshopper Brownies.   I know that it would be a little easier to make brownies from a box, but take some time to make them a little different.

Grasshopper Brownies Recipe

Grasshopper Brownies

21 ½ oz. package Pillsbury Fudge Brownie Mix

½ cup water

½ cup oil

1 egg

  FILLING       4 cups powdered sugar

3 oz..pkg. cream cheese, softened

¼ cup margarine, softened

3 to 4 Tbsp. milk

¼ tsp. peppermint extract

1 tsp. vanilla

4 to 6 drops green food coloring

GLAZE    1 oz. (1 square) unsweetened chocolate

1 Tbsp. margarine

Heat oven to 350F.  Grease bottom ONLY of 13×9 inch pan.  Prepare and bake brownie mix according to package directions.  Cool completely.

In large bowl, combine all filling ingredients; beat at medium speed until smooth.  Spread over cooled brownies.

In small saucepan, melt chocolate and one tablespoon margarine over low heat, stirring occasionally; drizzle over filling.  Store in refrigerator.  36 bars

(Recipe for Grasshopper Brownies was in Pillsbury Classic Cookbooks, Poppin’ Fresh Homemade Cookies, page 56, October 1989 issue)

 

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

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Zucchini Bars Recipe

June 13, 2012 Leave a Comment

Zucchini Bars

When zucchini is plentiful at your market, starting in June, why don’t you try making Zucchini Bars?  It has many different ingredients in the bars that make it very tasty.  I think you’ll like it!

Zucchini Bars Recipe

Zucchini Bars

2 cups sugar

½ cup raisins and ½ cup chopped nuts

2 cups (3 medium) shredded zucchini

1 cup oil

1 tsp. vanilla

3 eggs

2 ½ cups flour

1 tsp. salt and 1 tsp. cinnamon

½ tsp. baking soda, ½ tsp. baking powder, ½ tsp. nutmeg and ½ tsp. cloves

Frosting:   4 cups powdered sugar

3 oz. cream cheese, softened

1 tsp. vanilla

2 to 4 Tbsp. milk

Heat oven to 350F.  Grease 15x10x1inch jelly roll pan.  In large bowl, combine sugar, raisins, nuts, zucchini, oil, vanilla and eggs; blend well by hand.  Stir in flour, salt, cinnamon, baking soda, baking powder, nutmeg and cloves; mix well by hand.  Pour into greased pan.  Bake at 350F. for 25 to 35 minutes or until toothpick inserted in center comes out clean.  Cool completely.

In large bowl, combine all frosting ingredients, adding enough milk until frosting is of desired spreading consistency; beat until smooth.  Spread over cooled bars.  Cut into bars.  Store in refrigerator.  45 bars

 

(Recipe for the Zucchini Bars is from Pillsbury Classic Cookbooks, Poppin’ Fresh Homemade Cookies, page 62, October 1989 issue)

 

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

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Ricotta Cake Recipe

May 16, 2012 Leave a Comment

Ricotta Cake Recipe

This Ricotta Cake Recipe goes back 25 Years.  My sister, Betty Lou had made it for a birthday party and it was so delicious, I thought that I would share it with you.

Ricotta Cake Recipe

Yellow cake mix (super moist with PUDDING IN THE MIX)

1 ¼ cups water

1/3 cup vegetable oil

3 eggs

2 Lbs. ricotta cheese

3 Tbsp. sugar

3 eggs

Make sure you grease and flour the 13 x 9 pan first.  Mix together the yellow cake mix with the water, oil and egg, then put the cake mix in the pan.

Mix together the ricotta , sugar and eggs, and layer it on top of the of the yellow cake mix.  Make sure the cake mix is completely covered.

Bake 350F for 40 minutes.

It’s that simple!

If you enjoyed this easy Ricotta Cake Recipe, please click “Liked”.

 

 

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Macaroon Cake Recipe

May 15, 2012 Leave a Comment

Try this gooey and delicious Macaroon Cake!!

My Mother-In-Law used to make this Macaroon Cake Recipe, and it was my husband’s favorite cake recipe from his early childhood.  The first time I made it I was so worried that I wouldn’t live up to his mom’s baking, but he gave me his approval.  This cake is made in a 13 x 9 pan to get full effect.

Macaroon Cake Recipe

Macaroon Cake

2 cups flour

1 ¼ cups sugar

1 ½ tsp. baking power

1 tsp. salt

½ tsp. baking soda

1 cup sour milk*

½ cup soft margarine

3 eggs

3 envelopes pre-melted unsweetened chocolate

1         tsp. vanilla

*Sour milk – add 1 Tbsp. bottled lemon juice or vinegar to 1 cup milk, then let stand for 5 mins.

Macaroon Topping

15 oz. can sweeten condensed milk

2 2/3 cups flaked coconut

1 tsp. vanilla

Combine in a bowl and stir it together until coconut is completely coated.

 

Grease and flour a 13 x 9 inch pan.  Combine all ingredients in large bowl.  Blend 30 seconds on low, 3 minutes on medium.  Pour batter into pan.  Carefully spoon Macaroon topping over batter.  Bake at 350 for 35 – 40 minutes, or until it springs back.

I hope you enjoy the Macaroon Cake Recipe, and if you do click “Like” below.

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Welcome to Annette’s Sweet Treats!

May 13, 2012 Leave a Comment

On this site, I’ll be sharing with you my favorite dessert recipes.  Baking is my passion, so most of my favorite recipes are cookie and cake recipes.  But don’t be surprised if I throw in a candy recipe or other no-bake recipes now and then – if its sweet and I like it, you’re going to hear about it!

All recipes come with a story, either about how I discovered it or about the happy occasion that I like to prepare it for.  I hope you enjoy reading my stories as much as you’re sure enjoy trying my recipes!  Just Bake ‘Em or Make ‘Em, and then EAT ‘EM – you won’t regret it!

 

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