Crust
1 cup graham crackers
3 tbsp sugar
3 tbsp margarine, melted
Filling
4 blocks of cream cheese (8oz each)
1 cup sugar
3 tbsp flour
4 eggs
1 cup sour cream
1 tbsp vanilla
Combine the crust ingredients. Press into the bottom of a 9″ springform pan. Bake at 325 for 10 minutes.
Combine cream cheese, sugar, and flour mixing at medium until well blended. Add eggs one at a time mixing after each addition. Blend in sour cream and vanilla. Pour over crust. Bake at 450 for 10 minutes. Reduce heat to 250; continue baking for 1 hour. Cool before removing rim from pan.
1 package cream cheese (8oz)
1 1/2 cups butter (3 sticks)
1 1/2 tsp vanilla extract (or 1 tsp vanilla and 1/2 tsp almond extract)
3 cups sugar
1/8 tsp salt
6 large eggs
3 cups sifted cake flour
Have cream cheese, butter and eggs at room temperature. Preheat oven to 325; grease an angel food plan and set aside.
Cream together cream cheese, butter and extract(s). Gradually add the sugar and salt. Cream until fluffy. Add eggs one at a time, mixing well after each egg. Add the flour one cup at a time, mixing well after each cup.
Pour into prepared cake pan and bake at 325 for 1 1/2 hours. Cool for 10 minutes before removing from pan.
1/2 cup solid white vegetable shortening
1/2 cup butter
1 tsp. flavoring (clear vanilla abstract, or almond or butter abstract will work too)
2 tbsp milk or water
1 lb. confectioners’ sugar (approx 4 cups)
1 tbsp. meringue powder
a pinch of salt
Cream shortening, butter, flavor, and water. Add dry ingredients and mix on medium speed until all incorporated. Blend an additional minute or so, until creamy. Add water as necessary until frosting reaches desired consistency.
** Chocolate variation: Add 3/4 c. cocoa or three 1 oz. unsweetened choc squares (melted), and an additional 1 to 2 Tbsp. water to recipe. Mix until well blended.
1 cup of heavy whipping cream
1 cup of milk
1 large package of Jello pudding
Mix well. Use different types of pudding for various flavors.
