No Bake Cheesecake

I was in high school before I had a "baked cheesecake."  To me a real cheescake has always been the no bake cheescake my mom always made.  What I like best about this recipe is that it doesn't use whipped cream to give it body.  I fed this one to the missionaries last night and they were surprised by how good it was.  Go mom and your great recipe!

1 prepared graham cracker crust
1 8oz cream cheese
1 can sweetened condensed milk
1/3 C real lemon juice
1 tsp vanilla
1 can pie filling (any you want)

Beat softened cream cheese until fluffy. Gradually beat in sweetened condensed milk. Beat until smooth. Stir in vanilla and real lemon. Mix well. Pour into prepared crust. Refrigerate until set. Top with pie filling.

Chocolate-Raspberry Cheesecake Bars

1 pkg chocolate fudge cake mix      
½ C butter or margarine, softened      
2 pkg (8 oz) cream cheese, softened  
1 container (6 oz) raspberry yogurt
1 tub chocolate frosting
3 eggs
½ C raspberry pie filling

Heat oven to 325°. Lightly grease bottom of 13x9 pan with shortening or cooking spray. In large bowl, beat cake mix and butter until crumbly; reserve 1 cup. Press remaining mixture into bottom of pan. In same bowl, beat cream cheese, yogurt, and frosting until smooth. Beat in eggs until blended. Pour over mixture in pan. Sprinkle with reserved crumbly mixture.

Bake about 48 mins or until center is set. Refrigerate uncovered at least 2 hours before serving. Serve with a dollop of pie filling. Store covered in refrigerator.

Chocolate Cookies

1 pkg devil’s food cake mix
½ C vegetable oil                
2 eggs
¼ C sugar

Heat oven to 350°. In large bowl, mix cake mix, oil, and eggs with spoon until dough forms.  Shape dough into 1 in balls; roll in sugar. On ungreased cookie sheet, place balls about 2 in apart.

Bake 8-10 mins or until set. Remove from cookie sheet to wire rack.

Peaches and Cream Cake

1 (16 oz) bag of frozen sliced peaches 
½ C softened butter (no margarine)     
2 Tbsp peach liqueur(or vanilla extract) 
2-4 Tbsp heavy whipping cream or milk
3 eggs                                                
¼ C peach preserves
3 ¼ C powdered sugar
1 pkg yellow cake mix
⅓ C vegetable oil
⅓ C heavy whipping cream
3 Tbsp peach preserves

Heat oven to 350°. Grease bottom of 2 8 0r 9 in round pans. Reserve 8 peach slices. Blend remaining peaches in blender until pureed. Reserve ¼ C for filling. In large bowl, beat remaining blended peaches, cake mix, oil, ⅓ C whipping cream, and eggs. Pour into pans.

Bake 8 in pans 38-42 mins, 9 in pans 28-33 mins. Cool 10 mins. Run knife around edge of pans to loosen cakes. Carefully remove from pans to wire racks. Cool completely. In small bowl, stir together reserved ¼ c blended peaches and ¼ c peach preserves; set aside for filling.

In med bowl, beat powdered sugar, butter, liqueur, and just enough of the 2-4 Tbsp whipping cream until smooth and spreadable. Place 1 cake layer top side down on serving plate. Spread peach filling over layer and top with 2nd cake. Frost all sides. Carefully spoon peach preserves around top edge of cake, allow some to drizzle over edge. Cut peach slices in half lengthwise and place on top of cake.

Sour Cream Coffee Cake (with a twist)

The twist comes that the person who gave me this recipe used a substitute called Kamut in the place of the regular flour. Kamut is wheat but it isn't found in many places (I googled it). I found it in a health food store and then milled it myself. It is so good. Oh and my sister in law Jana says that if you are making it for more than four people you might want to double or even triple the recipe because it is that good.

Topping:
1 Cup coarsely chopped walnuts, pecans, or hazelnuts
1/4 Cup packed brown sugar
1/2 tsp nutmeg
1/2 tsp allspice

Cake:
2 Cups Kamut flour (or whatever you have)
1 tsp baking powder
1/2 tsp baking soda
1 Cup butter, softened
1 1/4 Cups brown sugar
2 eggs
1 Cup Sour Cream
1 tsp vanilla
1/2 tsp hazelnut flavoring or 1/4 tsp hazelnut oil (optional)

Preheat oven to 350. Grease an 8 cup tube pan or 10 inch springform pan. Prepare topping by combining all ingredients and set aside.

Stir together kamut flour with baking powder and baking soda; set aside. With electric mixer, beat butter and brown sugar until fluffy. Beat in eggs, sour cream, and vanilla. Gradually beat flour mixture into batter until well blended. Sprinkle a fourth of topping into pan. Spoon on a third of the batter. Continue layering, ending with the last fourth of the topping mixture. Bake 50 minutes or until a toothpick inserted into the center comes out clean. Cool 10 minutes in a pan; remove from pan.

Pumpkin Bread

I used this recipe today and I didn't just make bread. With this recipe I made 4 mini loaves, 16 muffins, and 2.5 dozen cookies. For the cookies add a little extra flour so that the dough isn't too runny.

3 C Sugar
1 1/2 C Oil
4 eggs
1 29 oz can Pumpkin
4 C Flour
1 tsp Salt
1 tsp Baking Powder
1 1/2 tsp Baking Soda
1 1/2 tsp cloves
1 1/2 tsp Cinnamon
1 1/2 tsp nutmeg
Chocolate chips (optional)

Cream together the Sugar, Oil, and Eggs. Add Pumpkin and mix well. Mix dry ingredients together and then add to the pumpkin mixture. Mix until smooth. Add chocolate chips. Grease and flour 3 bread pans. Pour into pans and bake at 325 degrees for 60 minutes.

Coconut Bread

4 eggs
½ tsp baking powder
2 c sugar
½ tsp soda
1 c oil
1 c buttermilk
2 tsp coconut flavoring
1 c coconut
3 c flour
1 c chopped nuts

Beat eggs until foamy. Add sugar, oil, and flavoring. Sift dry ingredients. Add to egg mixture alternately with the buttermilk. Fold in coconut and nuts. Grease and flour 2 loaf pans. Pour in batter. Bake at 320° for 60-75 mins. Let bread cool slightly, then top with glaze.

Glaze:
1 c sugar
2 tsp butter
½ c water
1 tsp coconut flavoring

Combine ingredients in saucepan and heat to a boil. Pour over loaves while still in pans. Leave at least 4 hours before removing from pans.

Bishop’s Dutch Oven Cake

1 chocolate cake mix
½ c cocoa
1 cube butter
2 c water
1 c brown sugar
1 c marshmallows

Line dutch oven with heavy duty tin foil. Mix chocolate cake according to directions on pkg. Set cake mix aside.
In dutch oven, melt butter and add brown sugar and cocoa; stir well (don’t tear foil). Add water and marshmallows. Pour cake mix over all ingredients in dutch oven. Bake at 350° for 30 mins (8-10 coals on bottom, 14-20 coals on top). Don’t overcook.