Famous Recipes - Some desserts for you

Table of Contents:

Cranberry Swirl Cheesecake Apple Butter Pumpkin Pie Gooey Butter Cake Peanut Butter Autumn Cookies

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Cranberry Swirl Cheesecake with Chocolate-Cranberry Glaze - Serves 8 to 10

Filling: 2 lb. softened cream cheese 1-3/4 cup sugar 4 large eggs Cranberry puree: 2 cups cranberries 1/4 cup sugar 1 cup water Glaze: 4 oz. good quality semi-sweet chocolate 1/4 cup water 1/4 cup cranberry puree

To make cheesecake, cream softened cream cheese and sugar, scraping bowl well. There should be no lumps. One at a time. Add the eggs, scrpaing the bowl between additions. Butter and line with parchment or waxed paper an 8-inch round pan with a 3 inch height. Preheat oven to 350 degrees.

Make puree by placing cranberries, sugar and water in saucepan and bringing to a boil. Simmer for 5 minutes until berries pop. Purree the sauce in a blender or food processor. Strain through a medium sieve.

Pour 1/3 of the filling into the prepared pan. Drizzle about 2 tablespoons of puree over the layer. Repeat. Pour rest of batter over the top and smooth carefully.

Place cheesecake in a pan containing enough water to come halfway up the pan and bake for 1-1/2 hours or until set in the center. Cool and turn out onto a serving platter. Refrigerate while preparing glaze.

For the glaze, place chocolate and water in pan over low heat or in microwave and stir until chocolate is melted. Whisk in cranberry puree until smooth and shiny.

Pour glaze over cheesecake to create a thick layer, letting large dribbles go down the sides decoratively.

If desired, garnish with cranberries and rosettes of sweetened whipped cream. For the holidays, holly leaves can be added. The cheesecake freezes very well. _______________________________________

Apple Butter Pumpkin Pie

1 cup apple butter 1 cup fresh or canned pumpkin 1/2 cup packed brown sugar 1/2 teaspoon salt 3/4 teaspoon ground cinnamon 3/4 teaspoon ground nutmeg 1/8 teaspoon ground ginger 3 eggs, slightly beaten 3/4 cup evaporated milk 1 unbaked 9-inch pie shell Sweetened whipped cream, for garnish

Preheat oven to 425 degrees F. Combine apple butter, pumpkin, sugar, salt and spices in a bowl. Stir in eggs. Gradually add milk and mix well. Pour into pie shell. Bake for about 40 minutes or until set.

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GOOEY BUTTER CAKE 1 - 18.25 oz pkg. yellow cake mix 1 egg, lightly beaten 8 Tbsp (1 stick) butter, melted Preheat oven to 350*F. Combine ingredients and mix well. Pat into a lightly greased 13x9x2" baking pan. Prepare filling. FILLING: 8 oz cream cheese, softened 2 eggs, lightly beaten 1 tsp vanilla extract 8 Tbsp (1 stick) butter, melted 16 oz powdered sugar Beat cream cheese until smooth. Add eggs and vanilla. Add butter; beat. Add powdered sugar and mix well. Spread over entire cake mixture in pan. Bake for 40 to 50 minutes. You want the center to be a little gooey, so do NOT over bake. Variations: 1. Add a 20 oz. can of drained, crushed pineapple to the filling and use a pineapple supreme cake mix instead of the yellow cake mix. 2. Use a chocolate cake mix. Add 3/4 to 1 cup peanut butter and chopped peanuts to the filling. _______________________________________

PEANUT BUTTER AUTUMN COOKIES

1 pkg. Pillsbury Plus yellow cake mix 1/2 cup peanut butter 1/4 cup margarine 1/4 cup water 2 eggs 1 cup Reese's peanut butter pieces

Combine cake mix, peanut butter, margarine, water, and eggs. Stir until well blended. Fold in candy pieces. Drop by teaspoon on ungreased cookie sheet. Bake at 350 degrees for 8 to 12 minutes. Makes 3 1/2 dozen _______________________________________

If you

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