1970s JACK-O'-LANTERN TEACAKES

2 1/3 cups Bisquick baking mix

3 tbsp granulated sugar
3 tbsp butter, melted
1/2 cup milk

Stir the baking mix, sugar, butter, and milk to a soft dough.  Gently smooth the dough into a ball on a floured cloth-covered board.  Knead 8 to 10 times.

Roll the dough into a 1/4-inch thick.  Cut with a floured 2-inch round dough or cookie cutter.  Form the rounds into pumpkin shapes, using the extra dough for stems.

Bake the pumpkins on an ungreased baking sheet for around 8 minutes or until tests done.

Cool the pumpkins completely then frost with the icing recipe below.

Jack-O'-Lantern Frosting
1 1/2 cups powdered sugar
1 to 2 tablespoons milk
1/2 teaspoon orange extract
green food coloring
orange food coloring*
Candy for decorating the faces

Blend the powdered sugar with enough milk to make of spreading consistency.  Stir in the orange extract until blended.

Remove 1 tablespoon of the frosting to a cup or small bowl and add green food coloring for the stems.  Frost the stems of the Jack-O'-Lanterns.

Add the orange food coloring to the remaining frosting.  Frost the faces of the Jack-O'-Lanterns.
Add a piece of candy corn for the nose and make eyes and faces with thin licorice candy (or reserve a tablespoon of the frosting and use black food coloring.)

*If you do not have orange food coloring use red and yellow to make orange.

APPLE SNICKERDOODLE DUMP CAKE

6 cups sliced, peeled tart apples (about 8 medium)

1/3 cup packed brown sugar

1/4 cup granulated sugar

1/4 cup orange juice

1 tbsp lemon juice

1 pkg (17.9 oz) snickerdoodle cookie mix

1/2 cup butter, melted

1 cup coarsely chopped pecans or walnuts

Whipped cream, optional

Preheat oven to 350-degrees. Grease an 11x7-inch baking dish.

Toss apples with both sugars both fruit juices and spread over bottom of prepared baking dish.

Place the cookie mix in a bowl and stir in the contents of the cinnamon-sugar packet. Sprinkle over the apples. Drizzle with the butter and top with the nuts.

Bake until golden brown and apples are tender, 35-40 minutes. Serve warm. Serve with whipped cream, if desired.

TOH 2023 recipe and photo

CRANBERRY-ORANGE BUNDT CAKE #2

1 pkg (16-oz) pound cake mix

1 pkg (15.25 oz) yellow cake mix

5 eggs

3/4 cup butter, room temperature

2 tsp grated orange zest

1/2 tsp ground nutmeg

2 cups powdered sugar

2 tbsp + 2 tsp milk

1/2 tsp vanilla extract

3/4 cup fresh cranberries, halved

Powdered sugar for sprinkling, optional

Orange zest strips for garnish, optional

Mint leaves for garnish, optional

Heat oven to 325-degrees. Coat a 15-cup Bundt pan with cooking spray with flour.

On low, beat cake mixes, eggs, butter, 1 2/3 cups water, grated orange zest and nutmeg, 30 seconds; on medium, beat 2 minutes. Transfer to the pan. Bake at 325-degrees until a wooden toothpick inserted near the center comes out clean. This will take around an hour. Cool 20 minutes then transfer from pan to a wire rack to cool.

When cake is cool, stir together the powdered sugar and 2 tablespoons plus 1 teaspoon of milk and the vanilla together in a bowl until smooth. Add the remaining a little at a time if frosting is too thick to drizzle.

Trim bottom of the cake if necessary. Place cake on serving plate. Spoon the icing over cake top allowing some to run down the sides. Top cake with the cranberries. If desired, sprinkle a little powdered sugar over the cake and add the oranze zest strips and mint as garnishes.

Yield: 16 servings

recipe idea and photo First for women 2022

WES'S CINNAMON ROLL CAKE

I got this today from Wes Hampton's page. He is a member of the Gaither Vocal Band and an accomplished cook and baker. Here is his link. [https://www.facebook.com/WesHamptonFans/subscribenow…]

 

LAYERED PUMPKIN CAKE WITH CARAMEL AND PECANS

I got this cake recipe from a friend's facebook post. It is from Chef Ron Lock and his information is at the end of the post. Haven't tried it yet but I plan to. Perhaps some of you would like to try it, too.

(This cake is a total showstopper. The mixed flavors and textures pecans, caramel and cream cheese make this one of best pumpkin recipes of all time! Enjoy!)

Ingredients:

1 pkg. (2-layer size) yellow cake mix
1 can (15 oz.) pumpkin, divided - 100% pumpkin, not pumpkin pie filling
1/2 cup milk
1/3 cup oil
4 eggs
1-1/2 teaspoon pumpkin pie spice, divided
1 pkg. (8 oz.) Cream Cheese, softened
1 cup powdered sugar
1 tub (8 oz.) whipped topping, thawed
1/4 cup caramel ice cream topping
1/4 cup chopped Pecans

Directions:

Preheat oven to 350°F

BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in stand mixer, or, beat in a large bowl with a hand mixer.

Pour into 2 greased and floured 9-inch round pans.

Put the cake pans in the oven and bake for 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Remove the cakes from the pans and transfer to wire racks to completely cool.

BEAT cream cheese in medium bowl with hand mixer, or standalone mixer, until creamy. Add in the sugar, remaining pumpkin and spice; mix well. Gently stir in the whipped topping.

Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers, leaving top layer unfrosted. Do not frost the top layer!

Drizzle with caramel topping just before serving; top with nuts. Refrigerate any leftovers.

Source: https://www.facebook.com/TheChefRonLock

SPICED CARAMEL APPLE CHEESECAKE

2 1/2 cups + 2 tbsp sugar

3/4 cup heavy cream

1 cup graham cracker crumbs

11 tbsp butter, melted

3 Gala apples, peeled, cored, cut into 3/4-inch pieces

1 cup all-purpose flour

1/3 cup old-fashioned rolled oats

1/3 cup chopped walnuts

1 tsp ground cinnamon

1 tsp ground ginger

4 (8-oz each) pkgs cream cheese

4 eggs

 1 tsp vanilla extract

In a pot, mix 1 1/2 cups sugar and 1/2 cup water. Over medium heat, bring mixture to a boil. Cook, do not stir, until mixture turns caramel color, 20 minutes. Remove from heat. Carefully stir in cream. Let cool.

Heat oven to 325-degrees. Wrap entire outside of a 8-inch x 3-inch springform pan with foil; grease inside of the pan. Mix crumbs, 2 tablespoons sugar and 4 tablespoons butter. Press into pan. Bake 10 minutes; let cool.

In a skillet, heat 2 tablespoons butter over medium heat. Add apples and cook, stirring, until tender, 10 minutes. In a bowl, mix 3/4 cup flour, oats, walnuts, 1/4 cup sugar, 1/2 teaspoon cinnamon, 1/2 tsp ginger and 5 tablespoons butter until crumbly; reserve.

On medium speed, beat cream cheese and remaining sugar until smooth. On low, beat in 1/2 cup caramel, eggs, vanilla, 1/4 cup flour and remaining spices. Pour over crust. Place pan in baking pan on oven rack; fill baking pan with water halfway up the side of springform pan. Bake until center juggles slightly, 1 hour 15 minutes. Add apples and crumb mix. Bake until golden, 45 minutes. Turn off oven. Leave in oven with door closed 1 hour. Transfer from pan to rack; cool. Cover; chill 8 hours. Remove side of pan. Drizzle with some of caramel; serve with remaining caramel.

recipe and photo First for women 2023

MANDARIN-ORANGE PINEAPPLE CAKE

A friend from Kentucky sent me this cake recipe. Some call it Pig Cake or Pig Pickin' Cake.

1 box Duncan Hines Butter Cake mix

1/2 cup Wesson oil
1 11- ounce can mandarin oranges
1/2 cup sugar
4 eggs

Preheat oven to 350 degrees. Combine cake mix, oil, oranges with juice, sugar and eggs. Mix at medium speed for 2 minutes. Bake at 350 degrees in 3 greased, floured and lined with wax paper pans for about 20 minutes or until center of the cake bounces back when touched. Cool in the pans for 10 minutes. Remove from pans and cool completely on cooling racks.

Icing
1 12 ounce tub of Cool Whip
small instant vanilla pudding mix
1 16 oz. can crushed pineapple

Icing
Drain juice from pineapple and set aside (If the icing seems to be too thick you can use it to thin it out a bit).

Mix pineapple with the instant vanilla pudding. Stir in Cool Whip. Frost the cake according to these directions. Store the cake in the refrigerator. I think it is better the next day.

  — with Dianna Emmert Gillia

PEACH UPSIDE DOWN CAKE

3 cups peaches, sliced or coarsely chopped

1 box peach-flavored gelatin
1 stick butter
2 cups miniature marshmallows
1 box yellow cake mix

Preheat oven to 350 degrees.
Spray a 9 x 13-inch baking pan with nonstick cooking spray.

Spread the peaches over the bottom of the prepared pan; sprinkle the dry gelatin over the peaches. Cut butter into thin pats and layer over the peaches and gelatin. Sprinkle the marshmallows over all.

Prepare the cake mix according to package directions and pour over the top of the ingredients in the pan. Bake at 350 degrees for about 35 minutes or until a wooden toothpick inserted in the center comes out clean.

Note: This cake is delicious served warm.

file photo
 

DING DONG CAKE

This recipe is a repeat of one of the most popular recipes on this blog.

1 box (2-layer size) chocolate cake mix
1 brick (8-oz) cream cheese, softened
3 cups powdered sugar
1 stick butter, softened
1 carton frozen whipped topping, thawed
1 can chocolate frosting
2 tbsp milk

Prepare and bake cake mix according to the package directions. Remove from oven and let stand for 10 minutes. Turn cake out onto a wire rack.

When cake is cooled, cut in half lengthwise; return bottom half to the pan. 

To make the filling, combine the cream cheese, powdered sugar, and butter using an electric mixer until blended and smooth. Fold in the whipped topping. Spread the mixture over the bottom layer in the pan; top with the top half of the cake.

Stir the milk into the chocolate frosting for easier spreading. Spread over the top of the cake.

Keep cake in the refrigerator.

file photo

CRAZY BANANA CAKE WITH CREAM CHEESE ICING

1.5 cups very ripe bananas (3 fresh bananas or 4 thawed, previously frozen bananas)

2 tsp lemon juice
3 cups all-purpose flour
1.5 tsp baking soda
1/4 tsp salt
 3/4 cup soft butter
2 cups sugar
3 eggs
2 tsp vanilla
1.5 cups buttermilk (OR milk soured with one tbsp vinegar or lemon juice)

To prepare: Pre-heat oven to 275º F, and grease and flour (or spray), a 9×13 cake pan.

Mash banana and mix with lemon juice and set aside.

In a med bowl, mix flour, baking soda and salt.  Set aside.

If you’re making your own buttermilk, combine milk and vinegar (or lemon juice) in a small bowl, and set aside.

In a large bowl, cream butter and sugar. Beat in eggs, one at a time.  Stir in vanilla. Beat in flour mixture alternately with buttermilk.

Stir in bananas.

Pour into greased/floured (or sprayed) cake pan and bake at 275º F for 1 hour and 10 mins (or until knife comes out clean).

NOW, FOR THE CRAZY PART:

Immediately place in freezer for 45 minutes. (if not completely cool upon removal from freezer, let cool further before icing).

No need to cover the cake, but you’ll want to place it on a thick, folded towel to protect items underneath.

CREAM CHEESE ICING:

1/2 cup softened butter
8 oz cream cheese, room temp.
1 tsp vanilla
3.5 cups icing sugar (also known as powdered sugar or confectioner’s sugar)

1. Cream butter and cream cheese.
2.  Beat in vanilla and icing sugar on low until combined, then high until smooth.

This makes a ton of icing.  You could probably halve the recipe, but I love cream cheese icing, so the thick layer that this produces makes me a very happy hooligan indeed.

Source: Happy Hooligans

OLD FASHION JAM CAKE and CARAMEL FROSTING

This is a recipe from a lady who lived a couple of blocks from my aunt when I was very young. (Yes, it is an old recipe!). As a diabetic, I have never made this cake but have heard good things about it over the years. 

 2 cups white sugar 

1/2 cup dark brown sugar 

1 cup butter or margarine 

6 egg yolks 

4 cups flour 

1 teaspoon cinnamon 

1/2 teaspoon cloves 

1 teaspoon nutmeg 

1/8 teaspoon salt 

6 egg whites 

1 box seedless raisins 

1 cup nuts (black walnut best) 

1 pint blackberry jam 

1 glass blackberry jelly 

1 cup buttermilk 

1 teaspoon soda 

 Cream the shortening and sugars until light and fluffy. Add the beaten egg yolks. Sift the dry ingredients except soda together, saving a little of the flour to dredge the nuts and raisins in. Then add sifted ingredients to the sugar-egg mixture. Add the beaten egg whites, then the nuts, raisins, jam and jelly. Last add the buttermilk to which the soda has been added. Transfer batter to 2 greased round cake pans. Bake at 350 degrees until toothpick inserted in the center comes out clean, about 30 minutes.

Caramel Frosting: 

2 cups dark brown sugar 

4 tablespoons butter 

4 tablespoons flour 

1/2 cup water

4 tablespoons cream 

1 teaspoon vanilla 

 Cook the sugar and water to hard ball stage. Mix remaining ingredients in large bowl, reserving 2 tablespoons of the cream. Pour the hot syrup over the mixed ingredients, stir until well blended. Let stand until cool and beat until thick and not glossy. Thin with the rest of the cream if too thick. This is enough for a two-layer cake.

file photo for reference only - credit on cake

 

STRAWBERRY SHORTCAKE CHEESECAKE

 Cheesecake Filling and Whipped Topping

• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 packages (16 ounces each) Driscoll's Strawberries
• 1 1/2 cups heavy cream, divided
• 3/4 cup powdered sugar, divided
• 1 3/4 teaspoons vanilla extract, divided
• 24 ounces cream cheese, room temperature

Strawberry Sauce

• 1 tablespoon water
• 1/2 package (16 ounces) Driscoll's Strawberries, about 7-9 strawberries
• 1/4 cup granulated sugar
• 3/4 teaspoon cornstarch

Shortcake

• 5 tablespoons unsalted butter
• 1 3/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 cup plus 2 tablespoons heavy cream
• Shortcake:

Preheat oven to 375 degrees. Place a circle of parchment paper into the bottom of a 9-inch springform cake pan and grease the sides.

1. Combine flour, sugar, baking powder, baking soda and salt in the bowl of a food processor.
   Add butter and mix in food processor until combined and mixture resembles coarse crumbs.
   Slowly add heavy cream and pulse in food processor until just moistened.
   Gather dough into a ball. Mixture will still be crumbly and loose.
   Gently knead dough on a non-stick surface until just smooth, about five turns.
   Press dough into an even layer in the springform pan.
   Bake for about 20 minutes or until edges are golden.
   Remove cake from oven and remove from cake pan. Allow to cool on cooling rack.

2. Cheesecake filling and Whipped Topping

   1. Freeze metal bowl and whisk for 15 minutes.
      Remove bowl and whisk from freezer and add 1 cup of heavy cream.
      Whip on medium-high speed for a few minutes. Cream will initially bubble a little bit, then start to thicken.
      As the cream starts to thicken, add 1/2 cup of powdered sugar and 1/2 tsp of vanilla extract.
      Whip until soft peaks form, for a total whipping time of about 5-7 minutes. Make sure not to over mix. Set whipped cream aside.
      Add cream cheese to a large bowl and beat until smooth.
      Add 1 tsp vanilla extract and sugar and beat until smooth.
      Fold in whipping cream made in steps 1-5. Set aside.
      Freeze metal bowl and whisk for 15 minutes.
      Remove bowl and whisk from freezer and add remaining 1/2 cup of heavy cream.
      Whip on medium-high speed for a few minutes. Cream will initially bubble a little bit, then start to thicken.
      As the cream starts to thicken, add remaining 1/4 cup of powdered sugar and 1/4 tsp of vanilla extract.
      Whip until soft peaks form, for a total whipping time of about 5-7 minutes. Make sure not to over mix. Set whipped cream aside.

   2. Strawberry Sauce

   1. Add water to pureed strawberries.
      Combine sugar and cornstarch in a saucepan. Stir in strawberry puree.
      Cook over medium heat, stirring constantly until mixture thickens and come to a boil.
      Allow to boil for 1 minute, then remove from heat.
   2. Allow to cool while you put everything together.

   3. Assembly

      1. Wash and dry strawberries.
         Slice about 6 strawberries into thin strawberries to use around the outside edge.
         Cut the tops off of about 3 cups of small to medium sized strawberries (about 18-20 strawberries).
         Line the same 9 inch springform pan used for the shortcake with parchment paper on the bottom and sides. The parchment paper should stick above the edges of the pan about an inch or two.
         Place shortcake in the bottom of the pan.
         Line the sides of the pan with the sliced strawberries, using the prettiest slices.
         Add about 1/2 cup of the cheesecake filling on top of the shortcake and spread into a thin layer, filling any gaps around the shortcake and sliced berries.
         Place the strawberries, thick side down, on top of the cheesecake. Leave some space between each of the strawberries so that they aren't touching and cheesecake can be added to fill in the space.
         Drop remaining cheesecake filling on top of the strawberries in spoonfuls, making sure it fills in all the spaces. Spread the remaining cheesecake evenly over the strawberries. Depending on the size of the berries, they might poke through the top of the cheesecake a bit.
         Spread whipped cream topping on top of the cheesecake.
         Cover loosely and refrigerate until firm, about 4-5 hours.
         Once firm, remove cheesecake from spring form pan and top with remaining strawberries, but into quarters.
         Drizzle with strawberry sauce and refrigerate or serve.
      2. 
         Source: Driscoll's 

COCONUT TOPPED / CREAM CHEESE SHEET CAKE

I got this recipe from a friend who got it from Just a Pinch. It makes a dense cake. There is no baking soda or baking powder used in this cake.

1 cup butter, softened
2 pkgs (3-oz each) cream cheese, softened
6 eggs
2 cups sugar
1 tsp vanilla extract (or 1/2 tsp vanilla and 1/2 tsp coconut extract)
2 1/4 cups cake flour
1/4 cup coconut milk or cream of coconut (optional)

Preheat oven to 350 degrees.
Spray a 9 x 13-inch baking pan with nonstick cooking spray; set aside.

Cream together the butter, cream cheese, and sugar; beat in the eggs, one at a time. Beat in the vanilla then mix in the flour. Stir in the coconut milk if using.

Spread the batter into the prepared pan and bake at 350 degrees for 35 to 40 minutes or until a wooden toothpick inserted in the center comes out clean.

Note: As this cake cools it will fall. That is normal.

Frosting:
Note: Doubling this frosting is recommended.

1/4 cup butter, softened
4 oz cream cheese, softened
1/2 tsp vanilla or coconut extract
1 1/2 cups powdered sugar
1/2 cup coconut, toasted, for sprinkling over the top
Note: A few drops of milk, cream, or coconut milk may be added if you prefer a thinner frosting.

Beat the butter, cream cheese, extract, and powdered sugar together until smooth. Sprinkle the toasted coconut over the top.

Cut cake into 24 squares for serving.

file photo

BANANA CAKE WITH COFFEE FROSTING

1/2 cup butter, softened

1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup white whole-wheat flour
1 cup all-purpose flour
2 tsp baking soda
1/2 tsp salt
3 medium-size (1 1/2 cups) ripe bananas, mashed
1 cup sour cream

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. 

Combine the flours, baking soda and salt; add to creamed mixture alternately with bananas and sour cream, beating well after each addition.

Pour into 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 completely on a wire rack.
Frosting:
1/3 cup butter, softened
2 1/2 cups powdered sugar
2 tsp instant coffee granules
2 to 3 tbsp milk

In a small bowl, beat butter and confectioners' sugar until smooth. Dissolve coffee granules in milk; add to butter mixture and beat until smooth. Spread over cake.

Top each piece of cake with a couple of fresh banana slices when serving, if desired.

Yield: 12 - 15 servings

Note: This is my version of a recipe I got from an old TOH Holiday Celebrations Book.

TOH Photo

CHERRY CRUNCH DUMP CAKE

I got this recipe from another facebook post probably 10-12 years ago. I think it was the seasonedmom or something like that. It is very good.

Aunt Bee's 5-Minute Cherry Crunch Dump Cake

Author: The Seasoned Mom

Prep time:  5 mins

Cook time:  45 mins

Total time:  50 mins

Serves: 12

Ingredients

• 1 (20 ounce) can of crushed pineapple (not drained)
• 1 (21 ounce) can of cherry pie filling
• 1 package of yellow cake mix
• 1 cup of pecans, chopped
• 1 stick (1/2 cup) butter

Instructions

1. Preheat oven to 350 degrees.
2. Spray a 9x13-inch baking pan with cooking spray.
3. Spread pineapple in its juice evenly into the prepared pan.
4. Spoon pie filling over the pineapple.
5. Sprinkle DRY cake mix evenly over the mixture. Sprinkle with chopped pecans.
6. Slice the chilled butter into thin strips and place the strips evenly over the nuts and other ingredients.
7. Bake for 40-50 minutes or until golden. Serve warm.

 

SUNDAE CONE CAKE

This is a fun recipe from Kraft Foods.

1

tub   (1.75 qt.) vanilla ice cream, slightly softened

6

 sugar cones, divided

4

oz.  BAKER'S Semi-Sweet Chocolate

1

Tbsp.  oil

1/4

cup   chopped PLANTERS Dry Roasted Peanuts

USE back of spoon to pack ice cream into foil-lined 1-1/2-qt. bowl. Crush 4 sugar cones; place over ice cream. Press gently into ice cream to form even crust. Freeze 4 hours or until ice cream is firm.

UNMOLD dessert onto plate. Remove foil. Break remaining cones into pieces; press into side of dessert.

MELT chocolate as directed on package just before serving dessert. Stir in oil; cool slightly. Drizzle over dessert; sprinkle with nuts.

Note: Dessert can be store in freezer up to 3 days. Let stand at room temperature about 10 min. to soften slightly before serving.

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.

 

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.