Ingredients:

1 cup butter

½ cup sugar

3 eggs

2 cans condensed milk

3 cups all purpose flour

½ cup water

Grated cheese

Procedure:

Preheat the oven at 350 degrees F.

Using an electric mixer, cream the butter and sugar until well-blended.

Add the eggs, condensed milk and all purpose flour.

Add the water slowly.

Mix well, and pour on paper cups.

Sprinkle with grated cheese.

Bake for about half an hour.

When you insert a toothpick and it comes out clean, the cupcakes are done.

Cheese cupcakes are a delicious snack.  I love baking cupcakes for family and friends.  This is a fast and easy cheese cupcake recipe, hope you enjoy it!

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Yeah, this recipe is so easy a 10  year old or older can make it. But I would suggest adult supervision as the water must be at a boiling point.  Just remember the key to success in controlling your blood sugar or dieting is the size of a portion.

You can eat as a dessert or a mid-day snack.

You can use sugar-free flavored gelatin to change the flavor and coloring. I have tried several different flavors and they all have been a big hit with my family and friends. I added some orange peel to the mix and  put slices of oranges around the edge on an orange flavored cheesecake then did the same with a  lime flavored cheesecake. No mater what flavor you choose add a little zest to enhance it just a bit.

This recipe was for a plain vanilla cheesecake but with a little experimenting
I found I could change the flavor by changing to a flavored gelatin. So go ahead and try your favorite flavor then let me know how it turns out.

Makes 8 servings

Ingredients:

1 to 2 Tbsp. Wheat Germ
1 Envelope unflavored gelatin (Knoxx®)
½ cup sugar or artificial sweetener(Splenda®)(omit if using sugar-free flavored gelatin)
1 cup boiling water
2(8oz)cream cheese, softened
1 tsp vanilla extract (optional when using flavored gelatin)

Directions:

Sprinkle the wheat germ and 1 tablespoon sugar substitute over the bottom of the pie plate to create a “faux” crust.  

Mix gelatin and sugar(Splenda) in small bowl,
add boiling water and stir until gelatin completely dissolves, about 5 minutes.

Beat cream cheese (and vanilla, if using unflavored gelatin) in large bowl with mixer until smooth, slowly beat in gelatin mixture.

Pour into prepared crust.

Refrigerate until firm

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Biscuits:

2 ¼ cups all-purpose baking mix, plus extra for dusting

3 tablespoons confectioners’ sugar

2/3 cup plus 1 tablespoon milk, divided

1 tablespoon granulated sugar

Filling:

2 cups whipping cream

4 ounces cream cheese. Softened

¼ cup confectioners’ sugar

2 teaspoons vanilla extract

2 cups strawberries, hulled and sliced

2 cups blueberries

1 cup raspberries

Step-by-step instructions

1.       Preheat oven to 450 degrees.

2.       Combine baking mix, confectioners’ sugar and 2/3 cup milk in a medium bowl and mix well.

3.       Dust a flat work surface with extra baking mix.

4.       Turn out the dough onto the surface and knead about 10 times.

5.       Roll out the dough to a ½ inch thickness. Cut out 9 rounds with a 2-inch biscuit cutter.

6.       Arrange on an ungreased baking sheet.

7.       Brush the tops with the remaining milk and sprinkle with the granulated sugar.

8.       Bake the biscuit until golden 8-10 minutes.

9.       For filling, pour whipping cream into large bowl. Beat with an electric mixer set on high until soft peaks form.

10.   Add the cream cheese, one tablespoon at a time, beat continually.

11.   Blend in the confectioners’ sugar and vanilla.

12.   Combine the strawberries, blueberries and raspberries in large bowl and toss gently.

13.   Split the biscuit in half horizontally.

14.   Place on individual serving plates.

15.   Spoon a small amount of the whipped cream mixture onto the bottom half of each biscuit.

16.   Top with equal portions of the berry mixture and remaining whipped cream mixture.

17.   Replace biscuit tops. Serve Immediately.

6 eggs.
2 cups (so large tea) of sugar.
2 cups and average (so large tea) leudante flour.
Average cup (so large you) starch of maize
Essence of vanilla, lemon or another one.
A cup (so large you) of BOILING water.

To separate the clear ones of the yolks.
To beat to point SNOW the clear ones with a sugar cup.

Aside, to beat the yolks with the other sugar cup, until the point tape or that is clearly yellow. To add the essences.
To add to this 1 BOILING WATER CUP, to mix quickly because the hot water will cook the mixture.

It would add this preparation (the yellow), the two flour cups and average and the average cup of starch, mixing fast but WITHOUT BEATING.
(IF THERE IS no STARCH), another average flour cup can be used.

TO ADD finally the clear ones and to mix everything with bypassings.
To put in a round mold of about 24 to 26 cm. Of diameter, in butter and covered with flour.

To place in a furnace with temperature median. Between 45 minutes and one hour. (The furnace can be abrir to the 40 minutes to try if it is kitchen or no, puncturing the cake with mondadientes or a knife).
To retire, to let cool, and to cut to means filling up like all the cakes.

Crumb Crust:

11 whole graham crackers (22 squares)

¼ cup butter or margarine, melted

2 tablespoons sugar

Filling:

5 packages (8 ounces each) Cream cheese, softened

1 1/3 cups sugar

3 tablespoons all-purpose flour

3 large eggs

½ cup sour cream

2 teaspoons finely grated lemon peel

1 ½ teaspoons vanilla extract

Topping:

2 pints strawberries, hulled and sliced

½ cup raspberries

Step-by-step

1. Preheat oven to 325 degrees.

2. Use a food processor to crush the crackers into crumbs (or crush by hands).

3. Add the butter and sugar; Process to mix. Press onto the base of a 9-inch springform pan. Chill

4. For the filling, place cream cheese in large bowl. Beat with an electric mixer set on medium-high speed for 2 minutes. Blend in the sugar.

5. Add the flour and beat until combined.

6. on low speed, beat eggs, one at a time, just until blended, scraping the side of the bowl often.

7.Add the sour cream, lemon peel and vanilla and beat just until blended.

8. Pour the filling over the crust in the pan.

9. Bake cheesecake for 1 hour 15 minutes.

10. Turn off oven and keep the oven door ajar.

11. Let the cheesecake sit in the over for 1 hour.

12. Transfer to wire rack to cool completely.

13. Run a knife around sides. Cover; Chill for 6 hours or over night.

14. Remove the pan sides.

15. Slide the cheesecake onto a serving plate.

16. For the topping, overlap the strawberries in circles on the cheesecake.

17. Fill the center with raspberries.

Now this seems like a lot of ingredients, but it is very easy to knock together and doesn’t take long to make.

1. Mix the butter and sugar together with an electronic beater. Do this until it is smooth.
2. Add the eggs one by one.
3. Add the syrup.
4. Add the salt.
5. Add the vanilla essence.
6. Add the flower and continue to mix.
7. Add the baking soda (that has been dissolved in the milk).
8. Add the brandy.
9. Add the fruit and nuts as above and mix. If the nuts are very large I would suggest you chop them smaller or put them through a food processor.

Now to bake. This is the bit that takes a while, but worth it.

1. Butter the cake tin.
2. Pour the mixture in.
3. Pre-heat the oven to 140Celsius
4. Bake it for about 3 1/2 – 4 hours.

You will find the cake goes nice and dark the last hour or so. It doesn’t rise very much, due to the mass of the fruit etc. What makes it expand is by adding a 1/4 of a cup of brandy every two days leading up to Christmas. This both preserves it and keeps it moist. If you don’t drink or have an objection to having alcohol in it, simply bake it the week to a few days before you serve and it should still be nice and moist.

Enjoy!

1  cup sugar 

1  Tsp baking powder

1/4  Tsp salt

8  Tsp butter

1  Large egg (room temperature)

3  Large egg yolks

1 1/2 Tsp vanilla extract

Preheat oven to 350 F. Line cupcakes pan with paper liners.

Whisk together flour, sugar, baking powder, and salt in the bowl of an electric mixer. Add butter eggs and vanilla.

Beat at medium speed until smooth, about 30 seconds. Divide butter evenly among cups, of prepared tin.

Bake for 20 to 24 minutes or until cupcakes tops are pale gold and a toothpick or skewer inserted into center comes out clean.

Use skewer or paring knife to lift cupcakes from tin and transfer to wire rack.

Cool cupcakes to room temperature, about 45 minutes top with vanilla frosting. Mkae 12 cupcakes.

 Vanilla Frosting

1 cup (2 sticks) unsalted butter, softened

6 cups confectioners sugar

1/2 cup Milk

2 Tsp vanilla extract

Food coloring of your choice

Place butter in a large mixing bowl.

Add 4 cups of sugar, and then the milk and vanilla. On medium speed, beat until creamy, about 3 to 5 minutes.

Gradually add the remaining sugar, 1 cup at a time, beating well after each addition ( about 2 minutes)  add a few drops of food coloring and mix thoroughly.

(Frosting stays good for 3 days if stored at room temperature in an airtight container.)

ingredients

8″ square pan

1 cup sugar

2 eggs

1/2 tsp. vanilla

1/2 cup melted butter

1/2 cup flour

1/3 cup cocoa

1/4 tsp. baking powder

1/4 tsp. salt

melted chocolate chips (dark)

shredded coconut

large and medium bowl

directions

beat sugar, eggs, and vanilla. add butter, mix well. combine dry ingredients and add to batter,mix well. pour half into a greased pan and spread. sprinkle the shredded coconut on. then spread melted chocolate chips on that and add the rest of the batter. bake at 350 degrees for 30-35 mins.

frosting

ingredients

3 tbsp. melted butter

3 tbsp. cocoa

2 tbsp. warm water

1 1/2 cup confectioners sugar

shredded coconut

directions

add all ingredients for frosting except coconut. mix well until soft. add more water as needed. sprinkle coconut on top and enjoy

1: 2 1/2 cups of gram cracker crumbs        

2: 12 table spoons of melted unsalted butter

3: 2 3/4 cups sugar

4: Salt about 1 tsp not a lot

5: 2 pounds of cream cheese which must be at room temperature

6: 1  15-ounce  can of pure pumpkin

7: 1/4 cup sour cream

8: 1 tablespoon vanilla extract

9: 6 large eggs lightly beaten and must be at room temperature

10: 1 teaspoon of ground ginger

11: 2 1/2 teaspoons of ground cinnamon

12: 2 cups sweetened whipped cream

12: 1/4 teaspoon of ground cloves

13: 1/3 cup toasted pecans and chopped. (Not required)

Ok these are the directions on how to make it!:

 First position a rack in the center of the oven and preheat it to 325 degrees Fahrenheit.

ok now is the hard part. Ok brush a 10 inch springform pan with some butter. Stir the remaining butter with 1/4 cup of sugar,crumbs and a pinch of salt in a bowl. Press the crumb mixture on the bottom and sides of the springform pan. Make sure all the sides are even and its tight. Put it in the oven and wait till it turns dark brown and gold. It usually takes about 15-20 min. After pull it out and let it cool down. After its cooled wrap the outside of the pan with foil and place it in the roasting pan. There the crust should all be done by now.! Lets start the next step.

Step 2: Get a medium pot and fill it with water. After it is filled put it to boil. At the same time, try to beat the cream cheese with a mixer until the cream cheese becomes smooth. Add the remaining 2 1/2 cups of sugar and beat until it becomes light. Scrape the sides of bowls and beaters as you will get more flavor out of the mixture. Beat the sour cream, and then add the pumpkin, vanilla, eggs, 1 teaspoon salt and the other spices. Finally beat it until it becomes fully combined. Pour it all into the cool crust.

Step 3: Place the roasting pan in the oven and what ever you do. DO NOT PULL THE RACK OUT! and pour the boiling water into the roasting pan. Make sure it comes out about half-way up the sides of the pan. Bake it until the outside of the cheesecake sets. The center must still be loose which wait about an 1 hour and 45 min. After it’s done Turn off the oven but leave the cheesecake in the oven for at least another 1 hour. After carefully remove the roasting pan and cool on the rack. Run a knife through the edges and cover it and stick it in the refrigerator for at least 8 hours overnight.

Serving tips: I like to set it out 30 min before serving. It isn’t as cold and you could really taste all of the flavor easier. Also you could a spoon of whipped cream and add some pecans on top to finish the cake! Enjoy! 

Credits to my grandma for writing this all down before she left us to go share her recipes in a better place.

Anyways post how it came out if you made it and if you liked my grandmas recipe.

This fantastic coconut cake recipe has a scrumptious taste, that is incredible. Coconut and chocolate are really the perfect combination of flavors. This delicious coconut cake recipe is simple to make and should only take ten minutes to prepare and about and hour to cook.

Ingredients

• 2 Packets
• 1lb Chocolate Bake Mix
• 8oz Desiccated Coconut
• 2 Eggs 4
• 1fl oz Sour Cream
• 4fl oz Milk
• White Frosting
• Coconut (Shredded)
• Chocolate Shavings (Optional)
• Cherries (Optional)

Preparation

Start by preheating the oven to 350°F and lightly grease a loaf tin. Then beat together the cake mix, coconut, eggs, sour cream and milk for 3–4 minutes or until smooth. Next pour the mixture into the loaf tin and bake for 45–50 minutes.

Turn loaf tin out, onto a wire rack to cool. Frost the coconut cake with the white frosting and completely cover with the shredded coconut and chocolate shavings. Top with the cherries and then serve.