¼ cup soft butter or margarine 8 oz soft cream cheese 3 squares unsweetened chocolate, melted Dash salt 3 c confectioner’s sugar 1/3 c light cream 1 tsp vanilla Cream butter. Add next three ingredients and blend. Add sugar alternately with cream, beating thoroughly. Add vanilla.
Read More »The following recipe comes from my good friend and neighbor April G. It was her daughter Rachel’s favorite birthday cake. She believes it originally came from the back of the package of Baker’s German Sweet Chocolate. 4 oz. Baker’s German Sweet Chocolate 1/3 cup milk 2 tablespoons sugar – optional 3 oz package of cream cheese softened 8 oz Cool Whip Crust Place chocolate wafers in an eight inch pie tin. Procedure Over low heat , heat chocolate in two tablespoons of milk until the chocolate is melted. Beat sugar into cream cheese. Add remaining milk and chocolate. Beat until smooth. Fold chocolate mixture into Cool Whip. Stir until combined. Spoon into crust. Freeze for four hours until firm. Garnish with chocolate curls, strawberries, or whatever you...
Read More »4 (8 oz) packages of softened cream cheese 1 cup sugar 2 tbsp flour 1 tsp vanilla 1 tbsp each fresh lemon, lime, and orange juice 1 tsp each grated lemon peel, lime peel, orange peel Crust 1 cup graham cracker crumbs 1/3 cup brown sugar ¼ cup melted butter Mix together ingredients for crust, press into the bottom of a 9” springform pan, and bake at 325F for ten minutes. Mix all ingredients for filling together until they are combined. Pour into crust. Bake at 325F for 60-65 minutes until the center is set. Cool, then remove rim from pan and refrigerate 4 hours or overnight. Makes twelve...
Read More »3 cups flour 2 tsp baking powder ½ tsp salt ½ pound butter 2 cups sugar 4 eggs 1 cup milk finely grated peel of two lemons 1/3 cup lemon juice ¾ cup confectioners sugar Preheat oven to 350 degrees. Butter a 9-inch tube pan and dust it with unflavored breadcrumbs. Sift flour, baking powder, salt together and set aside. Cream butter and sugar then add eggs one at a time beating well after each addition. Alternately add dry ingredients and milk, starting with the dry ingredients. Beat just until smooth. Stir in lemon rind. Put in pan and bake for an hour or until cake springs back. Let the cake stand in the pan for a few minutes, then invert it to get it out of the pan: invert once more into a dish. Make glaze out of 1/3 cup lemon juice and ¾ cup confectioner’s sugar. (Do not heat. Just mix the two ingredients together.) Brush on the top and sides of the cake while it is still...
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