PECAN CHEESECAKE SQUARES

Love this recipe from Positively Splendid.

For the shortbread layer

1. 1 1/2 cups all-purpose flour
2. 3/4 cup firmly packed light brown sugar
3. 1/2 cup butter, softened
4. 1/2 cup finely chopped pecans
5. For the cheesecake layer
   1. 2 (8-ounce) packages cream cheese, softened
   2. 1/2 cup sugar
   3. 1/2 cup milk
   4. 2 teaspoons vanilla extract
   5. For the pecan pie layer
   1. 3/4 cup firmly packed brown sugar
   2. 1/2 cup light corn syrup
   3. 1/3 cup butter, melted and cooled slightly
   4. 3 large eggs, lightly beaten
   5. 1/4 teaspoon salt
   6. 1/2 teaspoon vanilla extract
   7. 1 1/2 cups pecans
   6. Instructions
      
      1. Preheat oven to 350.
      2. For the shortbread layer: In a medium bowl, combine flour and 3/4 cup brown sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in 1/2 cup pecans. Press mixture evenly into bottom of a greased 9x13" baking pan. Bake for 10 minutes; remove from oven, and cool slightly, about 10 minutes.
      3. For the cheesecake layer: Place the cream cheese in the bowl of a stand mixer outfitted with a paddle attachment, and beat at medium speed until smooth. Beat in sugar. Add milk and 2 teaspoons vanilla, and beat until combined. Pour the cream cheese mixture over the cooled shortbread layer. Bake for 15 minutes; remove from oven and cool slightly, about 10 minutes.
      4. For the pecan pie layer: In a medium bowl, combine the remaining 3/4 cup brown sugar, corn syrup, and melted butter. Gently stir in the eggs, salt, and remaining 1/2 teaspoon vanilla extract. Stir in 1 1/2 cups pecans. Pour pecan mixture over cooled cheesecake layer. Bake for 35-40 minutes, or until center is set and pecan pie layer is a rich brown color.
      5. Adapted from Southern Lady Magazine

 

BANANA CREAM TART

9 tbsp cold butter

1 cup all-purpose flour

1/8 tsp salt

2 to 3 tbsp ice water

6 egg yolks

4 1/2 tbsp cornstarch

3 cups milk

1/2 cup granulated sugar

3 bananas, peeled, sliced

4 cups whipped cream

1/4 cup salted caramel sauce

Cut 6 tablespoon butter into 1/2-inch pieces. In a food processor, mix flour and salt. Pulse cup-up butter until consistency of coarse meal. Pulse in ice water 1 tablespoon at a time until dough forms. Shape into 1/2-inch-thick disk. Wrap and chill 20 minutes.

Heat oven to 400 degrees. Grease a 9-in fluted ceramic tart pan. On a floured surface, roll dough to 12-inches round. Fit in pan. Prick. Line with foil and fill with pie weights. Transfer to a baking sheet and bake 15 minutes. Remove foil and weights. Bake until golden, 5 minutes. Cool. 

In bowl, whisk egg yolks and cornstarch together.

In a pot, mix milk and sugar; over medium-high bring to a boil. Whisk half of the milk mixture into the yolk mixture; stir back into the pot. Over medium-low, cook, stirring, until thick, 2-minutes. Remove from heat. Stir in remaining 3 tablespoons of butter and spoon mixture into crust. Cover, cool, and chill.

Place 2/3 of bananas on filling. Top with whipped cream, remaining bananas and drizzle caramel on top.

Woman's World 2026

 

1ST PRIZE WINNING CARROT CAKE

This recipe is from an old TOH magazine. A lady from Colorado sent it in with a note that she won 1st prize in a dessert contest with this recipe.

Cake:
1 can (8-oz) crushed pineapple
2 cups shredded carrots
4 eggs
1 cup sugar
1 cup packed brown sugar
1 cup canola oil
2 cups all-purpose flour
2 tsp baking soda
2 tsp ground cinnamon
1/4 tsp salt
3/4 cup chopped walnuts

Frosting:
2 pkgs (8-oz each) cream cheese, softened
1/4 cup butter, softened
2 tsp vanilla extract
1 1/2 cups confectioners' sugar

Drain pineapple, reserving 2 tablespoons juice (discard remaining juice or save for another use). In a large bowl, beat the carrots, eggs, sugars, oil, pineapple and reserved juice until well blended. In a small bowl, combine the flour, baking soda, cinnamon and salt; gradually beat into pineapple mixture until blended. Stir in walnuts.

Transfer to a greased 13-in. x 9-in. baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

For frosting, in a large bowl, beat cream cheese and butter until smooth. Beat in vanilla. Gradually beat in confectioners' sugar until smooth. Spread over cake. 

Yield: 12 servings.

 

CREAM CHEESE PEAR AND ALMOND TORTE

1/2 cup butter, softened

1 cup granulated sugar
1/2 cup all-purpose flour
1/2 cup whole-wheat flour
1 brick (8-oz) cream cheese, softened
1 egg
1/2 tsp vanilla
1/2 tsp ground cinnamon
4 large fresh pears, peeled and sliced
1/4 cup sliced plain almonds

Preheat oven to 425 degrees.

Beat the butter and 1/3 cup of the sugar in a small bowl with mixer until light and fluffy.  Add both of the flours and mix well.  Press this mixture onto the bottom and an inch up the sides of a 9-inch springform pan.

Beat the cream cheese and 1/3 cup of the remaining sugar in the same bowl, using an electric mixer, until well blended.  Add the egg and vanilla; mix well.  Spread this mixture over the bottom of the crust. 

Mix the last 1/3 of the sugar with the cinnamon.

Place the sliced pears in a large bowl and toss with the sugar/cinnamon mixture to coat the pears. Arrange the pear slices over the cream cheese filling mixture and sprinkle with the almonds.

Bake torte at 425 degrees for 10 minutes.  Reduce the heat to 375 degrees and bake another 25 minutes or until the center is set.  Allow to cool completely then run a thin knife around the sides of the torte to loosen from pan.  Remove the sides.

Refrigerate the torte for at least 3 hours before serving.

To serve, slice into 12 equal wedges.

File Photo

BROOKLYN-STYLE CHEESECAKE

Personal note: When I lived in NYC during the 1980s, I can promise you Junior's Cheesecake was the ultimate. This recipe is from King Arthur Flour and was inspired by Juniorr's cheesecake. I do believe that Junior's may have had a little lemon flavor in the crust. Here is what they (KAF) had to say:

"This is the best cheesecake I've ever eaten" was the response of the first three taste-testers who sampled this cake; and it's gone on to garner similar responses everywhere it's served. A towering, rich cheesecake, it's made with a unique vanilla cake crust, the idea for which was pioneered by Junior's Restaurant in Brooklyn, NY, self-proclaimed creator of the "World's Most Fabulous cheesecake" — and they might just be right. Our thanks to Junior's for the cheesecake recipe that inspired this one.

I hope you will enjoy this cheesecake.

crust

• 1/2 cup King Arthur Unbleached Cake Flour Blend*
• 6 tablespoons sugar, divided
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 3 tablespoons vegetable oil or melted butter
• 3 large eggs, separated
• 1 teaspoon vanilla extract
• 1/4 teaspoon cream of tartar
• *If you don't have cake flour, use unbleached all-purpose flour, reducing the amount to 7 tablespoons (1/2 cup less 1 tablespoon).

• filling

• 2 pounds cream cheese (four 8-ounce packages), at room temperature
• 1 2/3 cups sugar
• 1/4 cup cornstarch
• 1 tablespoon vanilla extract
• 2 large eggs
• 3/4 cup heavy cream or whipping cream
• 1) Preheat the oven to 350°F. Lightly grease a 9" round springform pan or deep 9" round removable-bottom pan. This cake is very tall, and requires an extra-deep pan. Measure your pan; if it's not at least 2 3/4" deep, don't attempt this recipe. Wrap the bottom and sides of the pan with aluminum foil, preferably a single sheet.
  2) To make the crust: Place the flour, 2 tablespoons of the sugar, the baking powder, salt, vegetable oil or butter, and 3 egg yolks into a large mixing bowl. Beat until well combined; the mixture will be stiff and somewhat crumbly.
  3) In a separate bowl, beat the egg whites with the cream of tartar until they're frothy. Add the remaining 4 tablespoons of sugar gradually, beating all the while, until the mixture is stiff and glossy.
  4) Working in thirds, mix the beaten egg whites into the batter. Take care to keep the batter light; mix gently, don't beat. You may find at the end there are still some tiny lumps in the batter; that's OK. Stir in the vanilla.
  5) Spoon the batter into the prepared pan. Bake for about 15 minutes, until the cake has risen, is barely beginning to brown, and a cake tester inserted into the center comes out clean.
  6) Remove the cake from the oven, and immediately loosen the edges with a table knife or thin spatula. Allow it to cool in the pan while you make the filling. It'll settle and shrink a bit as it cools; that's OK. Leave the oven on.
  7) To make the filling: Place 8 ounces (1 package) of the room-temperature cream cheese, 1/3 cup of the sugar, and the cornstarch in a mixing bowl. Mix on low speed until smooth.
  8) Add the remaining cream cheese, 8 ounces (1 package) at a time, beating on low speed until smooth.
  9) Slowly beat in the remaining 1 1/3 cups sugar, and the vanilla.
  10) Add the eggs one at a time, beating well after each addition.
  11) Add the cream, beating just until blended.
  12) Spoon the batter over the cake in the pan. The filling will expand and rise, so make sure you don't fill the pan right to the brim.
  13) Place the pan into a larger pan, and fill the larger pan with enough hot water to come 1" up the sides of the springform pan. Place both pans on a lower-middle rack of your oven.
  14) Bake the cheesecake for 75 to 90 minutes, until the cake is just barely beginning to turn golden around the edges, and the top appears set. The center will still look jiggly; that's OK. A thermometer inserted into the center should register about 160°F to 165°F.
  15) Remove the cake from the oven, and gently lift it out of the water bath onto a rack. Allow it to cool at room temperature, undisturbed, for 2 to 3 hours, until it's no longer warm to the touch.
  16) Refrigerate the cake, covered, until you're ready to serve it.
  17) To serve, slice with a knife dipped in hot water and wiped dry. Repeat this step after every slice. This cake is traditionally served without topping; but feel free to add your own favorite, if desired.
  Yield: 1 large cheesecake, about 16 rich servings.

ELVIS GOOEY BUTTER CAKES Recipe by Paula Deen

In honor of Elvis Presley's 80th birthday I am sharing Paula Deen's Elvis Gooey Butter Cakes recipe. I have the cookbook put out by Elvis' uncle and longtime cook. This recipe is not in that book. Maybe this is Paula's version of a cook he would love, maybe it was one of his favorites. I really don't know its origin but I think his fans will love it (and he probably would have, too)! And anything by Paula Deen is good, in my opinion.

• 1 (18 1/4 oz) package yellow cake mix
• 1 egg
• 2 sticks butter, 1 melted and 1 for filling
• 1 (8 oz) package cream cheese, softened
• 3 eggs
• 1 teaspoon vanilla
• 1/2 cup peanut butter
• 1 whole banana
• 1 (16 oz) box powdered sugar

Preheat the oven to 350 °F.

Combine the cake mix, egg, and 1 stick melted butter together and mix well. Pat into a lightly greased glass 13 by 9-inch baking pan. Prepare the filling.

Beat cream cheese until smooth. Add the eggs and vanilla. Add the peanut butter; beat. Add the banana and 1 stick butter and mix well. Add the powdered sugar and mix well. Spread over the cake mixture. Bake for 45 to 50 minutes. You want the center to be a little gooey, so do not over bake. Top each cake slice with a mint leaf and dollop of whipped cream.

PD photo

MANGO-STRAWBERRY CHEESECAKE

12 Oreo cookies, finely ground

2 tbsp butter, melted

1 envelope (1/4-oz) unflavored gelatin

2 tbsp water

3 pkgs (8-oz each) cream cheese, room temperature

1 cup sugar

1/2 tsp vanilla extract

3 cups frozen whipped topping, thawed (from an 8-oz container)

1 mango, peeled, pitted, sliced

4 strawberries, trimmed and sliced

Coat an 8"x3" springform pan with cooking spray. Combine cookie crumbs and butter; press into bottom of pan. Chill until set, 20 minutes.

In a microwave-safe bowl, stir water into gelatin and let stand until water is absorbed. 

Meanwhile, in a large bowl, on medium speed, beat cream cheese and sugar until smooth; beat in vanilla.  Microwave gelatin in 15-second intervals until melted. Stir in 1 cup cream cheese mixture until smooth; if lumps form, microwave in 15-second intervals until smooth. Stir back into remaining cream cheese mixture. Fold in topping. Spread in pan. Cover and chill 6 hours up to overnight.

Run knife around edge of pan and remove side of pan. Transfer cake to a serving plate. Arrange mango and strawberry slices on cake.

Yield: 16 slices

recipe and photo Woman's World 2026

ELVIS PRESLEY'S FAVORITE WHIPPING CREAM POUND CAKE

This recipe is going around as Elvis Presley's Favorite Whipping Cream Pound Cake. I have no idea if that is true. I have his longtime cook's cookbook and this cake is not in it. Whether it was his favorite or not, it does sound good and all you non-diabetics out there might want to try it.

3 cups sugar
1/2 lb butter, softened
7 eggs, room temperature
3 cups cake flour, sifted twice
1 cup whipping cream (heavy cream)
2 teaspoons vanilla extract

Butter and flour a 10-inch tube or bundt pan.
Thoroughly cream together sugar and butter. Add eggs 1 at a time, beating well after each addition. Mix in half the flour, then the whipping cream, then the other half of the flour. Add Vanilla.
Pour into prepared pan. Set in COLD oven and turn heat to 350ºF. Bake 1 hour to 70 minutes, until a sharp knife inserted in cake turns out clean.
Cool in pan 5 minutes. Remove from pan and cool thoroughly. Wrapped well, this cake will keep for several days.

ICING
1 1/4 cups confectioners' sugar
3 tablespoons milk- Mix and Drizzle Over Cake.

file photo

 

CHOCOLATY ZUCCHINI LOAF CAKE WITH CHOCOLATE GANACHE

2 large eggs

1/2 cup canola oil
2/3 cup packed light brown sugar
1/3 cup buttermilk
1 tsp pure vanilla extract
1 2/3 cups white whole-wheat flour
1/3 cup Dutch-process cocoa powder
3/4 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp espresso powder
2 cups shredded unpeeled zucchini
4-oz dark chocolate, coarsely chopped
Chocolate Ganache (recipe below)

Place rack in center of oven.
Preheat oven to 350 degrees.
Grease and flour an 8 x 4 x 2-inch loaf pan; set aside.

In a large bowl whisk together eggs, oil, brown sugar, buttermilk and vanilla.

In a medium bowl, whisk together flour, cocoa powder, salt, baking soda, baking powder, and espresso powder.

Add the dry ingredients in the medium bowl to the wet ingredients in the large bowl; stir to combine. Stir in the zucchini and chocolate. Pour the batter into the prepared pan.

Bake cake at 350 degrees for 55 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs.

Meanwhile, prepare the Chocolate Ganache.

Remove cake from oven and cool in the pan on a wire rack for 15 minutes. Remove from the pan and cool completely on the wire rack.

Spread on the chocolate ganache before slicing to serve.
Top each slice with vanilla-infused whipped cream, if desired.

Chocolate Ganache:
1/2 cup whipping cream
1 cup semisweet chocolate chips

In a small saucepan bring the cream to a simmer; add the chocolate pieces. Remove from the heat and let stand 5 minutes without stirring. Stir until smooth. Cool for 1 hour or until spreadable.

Yield: 12 - 1-inch servings
Per serving: 435 calories, 29 g fat, 73 mg cholesterol, 256 mg sodium, 44 g carbs, 4 g fiber, 6 g protein

This is basically a BH&G recipe.

CITRUS CUSTARD

1/4 cups sugar

2 tbsp cornstarch

2 1/2 cups low-fat milk

4 egg yolks, lightly beaten

1/2 tsp orange zest

1/2 tsp vanilla

1/4 cup coarsely crushed shortbread cookies

Orange slices and/or citrus peel for garnish twists, optional

In a medium heavy saucepan stir together sugar and cornstarch; stir in milk. Cook, stirring, 2 to 3 minutes. Remove from the heat.

Gradually stir about 1 cup of the hot mixture into egg yolks and return to the pan. Bring saucepan mixture just to boiling and remove from the heat. Stir in orange zest and vanilla.  Pour into a serving bowl or into 4 individual serving dishes and cover surface with plastic wrap. Cool slightly at least 4 hours before serving. Remove plastic wrap but do not stir.

Top custard with the crushed cookies and the garnishes, is using. OR, if you wish to get fancier like the photo, do the custard and cookies before covering with plastic wrap. Garnish just before serving.

Fresh Food Fast Vol 2

FROSTED BANANA BARS

1/2 cup butter, softened
2 cups granulated sugar
3 large eggs
1/2 cups mashed ripe bananas (approximately 3 med to large)
1 tsp vanilla extract
2 cups all-purpose flour*
1 tsp baking soda
dash of salt

Preheat oven to 350 degrees.
Spray a 15 x 10 x 1-inch baking pan with nonstick cooking spray; set aside.

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, bananas, and vanilla.

Combine the flour, baking soda, and salt; stir into the butter mixture just until blended.

Pour into the prepared baking pan. Bake at 350 degrees for 20 to 25 minutes or until a wooden toothpick inserted in the center comes out clean.

Cool in pan on a wire rack.

FROSTING:
1 brick (8-oz) cream cheese, softened
1/2 cup butter, softened
4 cups powdered sugar
2 tsp vanilla extract

Beat cream cheese and butter together until fluffy. Beat in the powdered sugar and vanilla until mixture is smooth. Spread over the cooled bars.

Cut into 36 bars for serving.

From a 1994 TOH magazine.

CHOCO-COCO PECAN CRISPS

This recipe is from a 1993 Tupperware Cookbook. It makes about 6 dozen cookies.

1/2 cup butter or margarine, softened
1 cup packed light brown sugar
1 egg
1 tsp vanilla
1 1/2 cups all-purpose flour
1/3 cup unsweetened cocoa
1/2 tsp baking soda
1 cup chopped pecans
1 cup flaked coconut

Cream butter and sugar in a large bowl until blended. Beat in the egg and vanilla.

Combine flour, cocoa, baking soda and pecans in small bowl until well blended. Add to the creamed mixture, blending until stiff dough is formed.

Sprinkle the coconut on a work surface. Divide dough into 4 parts. Shape each part into a roll, about 1 1/2-inches in diameter; roll in coconut until thickly coated. Wrap tightly; refrigerate until firm, at least 1 hour or up to 2 weeks. (For longer storage, freeze up to 6 weeks.)

Preheat oven to 350 degrees.
Line cookie sheets with parchment paper or leave ungreased.

Cut rolls into 1/8-inch-thick slices and place 2-inches apart on the cookie sheets. Bake at 350 degrees for 10 to 13 minutes or until firm but not overly browned.

Remove cookies from cookie sheets and cool completely on wire racks.

the file photo

LEMON-BLUEBERRY BLOMDIE BARS

3/4 cup unsalted butter

2-oz white chocolate, finely chopped

1 cup packed brown sugar

1 tsp lemon zest, plus more for garnish

2 tbsp plus 4 tsp fresh lemon juice (1 large lemon)

1/2 tsp kosher salt

1 egg

1 egg yolk

1 tsp vanilla extract

2 cups flour

1 cup fresh blueberries

2/3 cup powdered sugar, sifted

Preheat oven to 350-degrees. Grease a 9-inch square pan and line with parchment paper, leaving 1-inch of overhang.

Melt butter in a small saucepan over medium heat. Reduce heat to low. Stir in white chocolate until melted and combined. Transfer butter mixture to a large bowl. Whisk in brown sugar until smooth. Whisk in lemon est, 2 tablespoons lemon juice, and salt until combined. Whisk in egg, egg yolk and vanilla. Stir in flour. Gently fold in blueberries with a silicone spatula.

Spread the batter in an even layer in the prepared pan. Bake until golden brown, 35 to 40 minutes. Remove from oven to a wire rack and let cool at least 15 minutes.

To serve, lift blondies out of pan using the parchment paper overhang. Transfer to a cutting board.

For glaze, whisk together powdered sugar and remaining 4 teaspoons of lemon juice in a small bowl until smooth. Drizzle over blondies and garnish with additional lemon zest.

To serve, cut into 9 squares. May be stored in an airtight container up to 3 days.

recipe and photo allrecipes 2025

PARTY MEXICAN HOT CHOCOLATE

9 cups milk

1/2 cup firmly packed dark brown sugar
2 (3.5-oz each) bittersweet chocolate, chopped fine
1/3 cup unsweetened cocoa powder
3 tbsp instant espresso powder
1 1/2 tsp ground cinnamon
2/3 cup coffee liqueur, optional
Spray can whipped cream for garnish
Whole Vanilla Bean Pods for stir sticks, optional

In a Dutch oven combine the milk, brown sugar, bittersweet chocolate, cocoa powder, espresso powder, and cinnamon.  Cook over medium heat, do not boil, for about 10 minutes until the sugar is dissolved and the chocolate is melted.  Stir often during cooking.

Remove chocolate mixture from the heat and whisk vigorously until you have a frothy hot chocolate.  Pour immediately into mugs and stir in a splash of the coffee liqueur, if using.  Top with whipped cream.  Add a vanilla bean stick to each mug as a stirrer, if desired.  It will release a vanilla taste into the hot chocolate.

For a decorative touch sprinkle some cinnamon or shaved chocolate over the whipped cream, if desired.

file photo 

TRIPLE LAYER COOKIE BARS

1 1/4 cups all-purpose flour
2/3 cup sugar
1/3 cup baking cocoa
1/4 cup packed brown sugar
1 tsp baking powder
1/4 tsp salt
1/2 cup cold butter
2 eggs

TOPPING:
1 pkg (7-oz) flaked coconut
1 can (14-oz) sweetened condensed milk
2 cups semi-sweet chocolate chips
1/2 cup creamy peanut butter


In a large bowl, combine the first six ingredients. Cut in butter until crumbly. Beat in eggs. Spread in a greased 13-in. x 9-in. baking pan.
Bake at 350° for 8 minutes. Sprinkle coconut over crust; drizzle with milk. Bake 20-25 minutes longer or until lightly browned.
While brownie layer bakes, melt chocolate chips and peanut butter; stir until smooth. Spread over brownies. Cool on wire rack. Cut into bars. 

Yield: 2-3 dozen.

This is a TOH recipe from 1994.

RED VELVET CHEESECAKE

Here is a recipe for those of you who don't mind putting a little work into your cakes. This yummy recipe is from Grandmother's Kitchen.

For the Cheesecake:
32 ounces cream cheese, at room temperature
1 /4 cups granulated sugar
4 eggs, at room temperature
3/4 cup heavy cream
1 tablespoon vanilla extract

For the Red Velvet Cake:
1 cup unsalted butter, at room temperature
1 1/2 cups granulated sugar
2 eggs
1/4 cup + 1 tablespoon unsweetened cocoa powder
6 tablespoons red food coloring (liquid)
1 teaspoon vanilla extract
1 cup buttermilk
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon distilled white vinegar

For the Cream Cheese Frosting:
1 cup butter, at room temperature
8 ounces cream cheese, at room temperature
5 cups powdered sugar
2 tablespoons vanilla extract

1. Make the Cheesecake: Preheat oven to 350 degrees F. Butter a 9-inch springform pan and then tightly wrap the outside with heavy duty foil. Put a pot of water (or a tea kettle) on to boil.
2. Using an electric mixer, beat together the cream cheese and sugar at medium speed until completely smooth, about 3 minutes. Add the eggs one at a time, beating for a minute or so after each addition, and scraping down the sides of the bowl as needed. Add the heavy cream and vanilla extract, and beat until completely incorporated.

3. Pour the batter into the springform pan; place the springform pan into a larger pan, such as a roasting pan, and pour the boiling water into the larger pan until the water comes about halfway up the side of the springform pan.

4. Bake until the cheesecake edges are set but the middle still jiggles a bit, about 45 to 55 minutes. Turn the oven off, but leave the cheesecake in the oven with the door closed for 1 hour. At this point, remove the cheesecake from the water bath and place the springform pan on a cooling rack to cool to room temperature. Place the cheesecake in the refrigerator until well-chilled, at least 4 hours or overnight.

5. Make the Red Velvet Cake: Preheat oven to 350 degrees F. Grease two 9-inch cake pans. Line the bottoms of the pans with a parchment round, butter the parchment paper, and then flour the pans.

6. On medium-high speed, cream the butter and sugar until light and fluffy, about 3 minutes. Turn the mixer to high and add the eggs one at a time, mixing for about a minute after each addition. Scrape down the bowl and beat until well incorporated.

7. In a separate small bowl, mix together the cocoa powder, vanilla extract and red food coloring to make a thick paste. Add to the batter and mix on medium speed until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.

8. Reduce the mixer speed to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining buttermilk and flour. Beat on high until smooth.

9. Again, reduce the mixer speed to low and add the salt, baking soda and vinegar. Turn to high and beat for another couple of minutes until completely combined and smooth.

10. Divide the batter evenly between the two cake pans and bake for about 30 minutes, or until a thin knife or skewer inserted into the center comes out clean. Cool for 10 minutes and then remove cakes from the pans and place them on a cooling rack to cool completely.

11. Make the Frosting: Using an electric mixer with the whisk attachment, whip the butter and cream cheese on high speed for about 5 minutes, scraping down the bowl as necessary. Reduce the speed to low and slowly add the powdered sugar until all is incorporated. Add the vanilla and mix to combine. Increase the speed to medium-high and whip for a few minutes until the frosting is light and fluffy, scraping the bowl as necessary.

12. Assemble the Cheesecake: If needed, level the tops of the red velvet cake layers with a serrated knife or cake leveler so that the tops are level and not domed. Next, slice the cheesecake in half horizontally to create two layers. Place one layer of the red velvet cake on your serving plate. Spread a very thin layer of the cream cheese frosting over it (it creates a type of glue so that the layers stick together and don’t slide around). Top that with one layer of the cheesecake, and again top with a very thin layer of frosting. Repeat, adding the second red velvet layer, and then placing the second cheesecake layer on top, with a layer of frosting between them. Using the remaining frosting, cover the cake in frosting and decorate as desired. Refrigerate until ready to serve. Refrigerate any leftovers.

file photo

APPLE-CINNAMON MONKEY BREAD

This is a yummy recipe from Pillsbury.

2

cans (17.5 oz each) Pillsbury™ Grands!™ Flaky Supreme refrigerated cinnamon rolls with icing

 

1

medium tart apple, peeled, chopped

 

1/2

cup sugar

 

1 1/2

teaspoons ground cinnamon

1/4

cup butter, melted

Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening or cooking spray.

Set aside icing tubs from cinnamon rolls. Separate each can of dough into 5 rolls; cut into quarters.

Place apple in small bowl. In another small bowl, mix sugar and cinnamon. Add 1/4 cup sugar mixture to apple; toss to coat. Sprinkle half of apple pieces in pan. Roll half of dough pieces in sugar mixture; place on apples in pan.

Sprinkle with remaining apple pieces. Roll remaining dough pieces in sugar mixture; place on apples. Pour melted butter over top.

Bake 40 to 45 minutes or until golden brown across top. Cool 10 minutes; run knife around edge of pan to loosen. Place heatproof serving plate over pan and turn over; remove pan. Cool 10 minutes longer.

Drizzle reserved icing over top of bread, allowing some to drizzle down sides. Pull apart to serve; serve warm.