Sour Cream Cheesecake

 

This recipe include Strawberry Glaze (at end of post); however, we usually have it with canned blueberry topping as shown in these photos. 

Sour Cream Cheesecake & Strawberry Glaze 

 

Sour Cream Cheesecake

1 ¾ C. fine graham cracker crumbs
¼ C. finely chopped nuts
½ t. cinnamon
½ C. melted butter
2 (8 oz.) pkgs. Cream cheese softened
1 C. sugar
1 t. vanilla
¼ t. almond extract (optional)
¼ t. salt
3 eggs
3 C. sour cream

 Combine crumbs, nuts, and cinnamon. Add butter, stirring until well combined. Reserve ¼ cup for top. Press remaining into bottom and 2 1/2” up sides of an 8” spring-form pan. In a large bowl, beat cream cheese, sugar, vanilla, almond extract, and salt until smooth. Add eggs, beating at low speed until just combined. Do not overbeat. Stir in sour cream. Turn into prepared crust. Sprinkle reserved crumbs on top. Bake at 375° for 50-55 minutes or until knife comes out almost clean. Cool on wire rack. Chill 4-5 hours. Makes 12 servings.

 

Cheesecake with Blueberry Topping

Strawberry Glaze: 

1 ½ C. mashed fresh strawberries
1 C. sugar
3 T. cornstarch
½ C. water 

Place ingredients into saucepan over medium heat. Stir to combine. Bring to a boil. Reduce heat and cook 6-8 minutes, or until mixture has thickened. Remove from heat. Cool. In a saucepan over medium heat, add strawberries, sugar, and cornstarch. Stir to combine. If your strawberries are not very juicy, you may need to add 1-2 tablespoons of water as needed. Bring to a boil. Reduce heat to medium-low and cook for 6-8 minutes, or until mixture has thickened. Remove from heat and allow to cool 

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Luscious Apple Cake

This recipe from my sister notes -

This cake serves 25 hungry men or 35 slender women.

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Luscious Apple Cake

2 cups flour

2 cups packed brown sugar

1/2 cup butter, room temperature

1 cup chopped walnuts

1 teaspoon cinnamon

1 teaspoon baking soda

1/4 teaspoon salt

1 egg

1 cup sour cream

1 teaspoon vanilla

2  cups finely chopped tart apples 

Vanilla ice cream - optional

Preheat oven to 350°
Lightly grease a 9" x 13" baking pan.

Combine first 3 ingredients in a medium mixing bowl. Mix until crumbled. Stir in nuts. Press 2 cups of mixture into bottom of baking ban. (This step is what makes this cake so luscious.)

To remaining mixture, add cinnamon, baking soda, and salt. Blend well. Beat in egg, sour cream and vanilla. Gently stir in apples. Spoon batter evenly into baking pan. Bake until cake begins to pull away from sides of pan and knife inserted in center comes out clean, about 35-40 minutes. Let cool completely in pan. Cut into squares. Top win ice cream, if desired. 

Blueberry Bundt Cake

First, I have to take a moment to note today's special date...

Have you noticed it was 11-12-13 today?
What a great birth-date that would be!

My daughter made this spectacular cake today. {I grated the lemon rind for her :)}

Blueberry Bundt Cake

• 2 3/4 cups flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cupbutter or 1 cup margarine
• 1 3/4 cupssugar
• 4 eggs
• 2 tablespoons lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 2 cupsblueberries, tossed with
• 2 tablespoon flour

 Glaze

• 1 cup confectioners' sugar
• 7-9 teaspoons lemon juice
• 1 tablespoon corn syrup
• lemon zest (to garnish)

Directions:
Heat oven to 350°F Butter a 12-cup bundt pan.
In a large bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
In another large bowl, beat butter (or margarine) until smooth. Add sugar and beat for 2 to 3 minutes until fluffy. Beat in eggs, one at a time, beating well after each addition. Add lemon juice, lemon zest and vanilla and beat until combined. Beat in flour in three additions, alternating with sour cream. Beat for 2 minutes. Fold in blueberries. Spoon into prepared pan.

Bake at 350F for 50 minutes or until a toothpick inserted in center of cake comes out clean. Cool on a wire rack for 20 minutes. Run a sharp knife around edges of the pan. Turn out and cool completely.
Glaze: in a small bowl, mix together confectioners' sugar, lemon juice and corn syrup until smooth. Drizzle over top of cake and let it roll down the sides

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Best Chocolate Cake ~ This Side of the Rockies!

In celebration of my father's birthday into heaven . . .

This is the absolute BEST chocolate cake EVER! 

No, I believe you cannot find a yummier cake this side of the Rocky Mountains! (Anywhere, really.)

The secret is the HOT strong black coffee added to the batter. You love coffee? 

You’ll love this Dark Chocolate Cake!

This recipe is even better if made a day ahead.

Raspberry jam is a tasty addition between the layers.

NOTE: To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool completely. Frost as desired. Yields 10 to 12 servings.

My family has been baking this chocolate cake since I was a young'un.

Truly Scrumptious Carrot Cake

Truly Scrumptious Carrot Cake

2 c. sugar
2 c. flour
2 t. baking soda
1 t. salt
3 t. cinnamon
1 ½ c. vegetable oil (I use only ¾ cup)
4 eggs
3 c. grated carrots
1 c. chopped nuts (opt.)
1 t. vanilla

Sift together sugar, flour, soda, salt, and cinnamon. Stir in oil. Add eggs, one at a time; mix well after each addition. Add carrots, nuts, and vanilla, mixing thoroughly. Pour into a greased 13 X 9 X 2 inch pan. Bake at 350° for 30 (may take up to 45 minutes, depending upon oven) minutes. Cool in pan. Spread with Cream Cheese Frosting.

Cream Cheese Frosting
Recipe from Betty Crocker’s New Cookbook

This frosting is perfect because the amount of powdered sugar does not over-power the taste of the cream cheese.

Prep: 10 minutes
Makes 16 servings, about 2 ½ cups

1 package (8 ounces) cream cheese, softened
¼ cup butter, softened
2 teaspoons milk
1 teaspoons vanilla
4 cups powdered sugar

1. Beat cream cheese, butter, milk, and vanilla in a medium bowl at a low speed until smooth.
2. Gradually beat in powdered sugar on low speed, 1 cup at a time, until smooth and spreadable.
Frosts one 13 X 9-inch cake generously, or fills and frosts one 8- or 9-inch cake. Refrigerate any remaining frosting.

Variation: Chocolate Cream Cheese Frosting: Add 2 ounces unsweetened baking chocolate, melted and cooled, with the butter.

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