Category: Deserts

Yield

1 cake

Ingredients

• 1 cup sugar
• 3 pkg. cream cheese – 8 oz.
• 5 eggs
• 4 oz. sweet German chocolate melted

Directions

1. Beat cream cheese and sugar in bowl. Add eggs one at a time, beating well after each. Add vanilla. Measure 2 cups cheese mixture and fold into chocolate. Pour remaining cheese into well greased 10 inch pie plate. Add spoonfuls of the choco-chees mixture and zigzag with spatula through batter to marble. Bake at 350º for 40 to 45 minutes. Cool then chill. Cut into wedges.

(The name has been changed to protect the innocent!)

Yield

1 cake

Ingredients

• 1/3 cup toasted, slivered almonds
• 2 X 250 gram pkg cream cheese.
• 1 cup sugar
• 6 squares semi-sweet chocolate
• 1 pkg unflavoured gelatin
• 1 cup whipped cream

Directions

1. 1/3 cup toasted, slivered almonds. Sprinkle on bottom of greased spring form pan.
2. Beat until smooth: 2 X 250 gram pkg cream cheese.
3. Blend into cream cheese and mix well. 1 cup sugar and 6 squares semi-sweet chocolate melted and cooled.
4. Sprinkle 1 pkg unflavoured gelatin over ¼ cup water. Stir over low heat until dissolved. Blend warm mixture into cheese mixture.
5. Fold 1 cup whipped cream (whipped) into above mixture.
6. Pour into spring form pan and chill at least 3 hours. Drizzle with melted chocolate. May be frozen.
7. Happy eating!

This recipe came from Marnie

Yield

One Fondue

Ingredients

• 2 – 1 ¾ milk chocolate bars
• ¼ cup milk
• 14 caramels
• 2 tsp vanilla

Directions

1. Milt chocolate and milk, Add caramels and melt. Stir until smooth and add vanilla
2. Dip, strawberries, cake, bananas, pineapple, apples, oranges, etc.

Auntie Elvera

Yield

1 pudding

Ingredients

• 1 cup raisins
• 1 cup currants
• ½ cup mixed peel
• ¼ cup almonds blanched or nuts
• 1 cup grated raw czarrots
• 1 cup grated raw potatoes or apples
• 1 cup flour
• ½ tsp each cloves, nutmeg and cinnamon
• 1 cup brown sugar
• ½ cup shortening
• 1 egg
• 1 tsp. soda

Directions

1. Wash raisins and currents. Dry between towels. Add peel and almonds. Sift then measure flour and sift with spices. Grate carrot and potatoes. Cream shortening and blend with sugar. Add well beaten egg and carrot and half the potatoes. Add fruit and flour mixture. Dissolve soda in remaining half of the potatoes and add it last. Pour into buttered mold, tie down the parchment or heavily waxed paper. Steam for 3 hours. (This is very good)

” A moist, dense and delicious cake” From the Daily Bulletin, April 1/2010

Yield

9×13 pan

Ingredients

• 3 cups grated carrots
• 2 cups all-purpose flour
• 2 cups white sugar
• 2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 4 eggs
• 1 1/2 cups veg. oil
• 1 1/4 tsp vanilla
• 1 (8 oz) can crushed pineapple with juice
• 3/4 cup chopped pecans
• Icing
• 3 1/2 cups confectioner’s sugar
• 1 (8 oz) pkg cream cheese
• 1/2 cup butter, softened
• 1 1/4 tsp vanilla
• 1 chopped pecans

Directions

1. Preheat oven to 350 degrees, grease and flour pan
2. In a large bowl, combine grated carrots, flour, white sugar, baking soda, baking powder, salt and cinnamon. Stir in eggs, oil, vanilla, pineapple and pecans. Spoon batter into prepared pan.
3. Bake in oven 30 to 40 minutes or until toothpick comes out clean. Allow to cool
4. Icing: combine all icing ingredients. Beat until smooth. Spread on cooled cake.