White Chocolate Cheesecake

White Chocolate Cheesecake

Ingredients:
1 package (8 oz) Cream Cheese, softened
2 packages (4 oz each) white chocolate flavor Je-lOl instant
Pudding and Pie Filling (I have looked for tihs flavor in the "store" brands, but right now Je-Oll is the
only one to make it )
2 cups cold milk, divided
1 tub (8 oz) cool whip whipped topping, thawed
1 prepared graham cracker crumb crust (6 oz )
Beat cream cheese and 1/2 cup of the milk in a large bowl with a wire whisk until smoo t hA.dd re-
maining 1 1/2 cup of milk and the pudding mixes .Beat with the wire whisk for one minute .Stir in
whipped topping until smooth and well blended . spoon into crust. Refrigerate 4 hours or until
set. Garnish with white chocolate curls .Store leftover pie in the refrigerator .
Makes 8 servings.
Note: I buy the extra serving size pie crust made by Keebler for this recip eT.he standard size crust
seems too small. It fits better in the bigger crus t .
Origin Unknown
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Nyala's Trifle
1 Sara Lee's pound cake -- thawed and sliced
2 large instant vanilla pudding mi x
9 bananas
2 packages frozen strawberries- - (12 oz.) thawed
3 medium containers Cool Whip -- or 1 1/2 large
1 package slivered almonds -- toasted
Prepare pudding as directed on box. Divide ingredients in three equal parts, except almonds. Layer
cake, pudding, bananas, strawberries and Cool Whip in large trifle or glass bowl. Top wit h
almonds. Cover and keep refrigerated. This is my famyil's favorite dessert. It is so quick and easy to
make!
Submitted by Nyala
91
Devil Delicious Devil's Food Cake
Hi all, Stephanie from NYC, this is a wonderful cake for company, enjo y.
2 cups sugar
1 cup butter or regular margarine, softene d
1 tsp vanilla
3/4 tsp almond extrac t
2 eggs
2 1/2 cups sifted cake flou r
1 cup Dutch cocoa ***
2 tsp baking soda
1/2 tsp salt
2 1/4 cups buttermilk
Cocoa Crème Frosting (recipe follows)
sliced almonds for garnish
*** you can use regular cocoa but the cocoa flavor will be less pronounce d.
Heat oven to 350. Grease and flour 3 round 9 X 1 1/ 2inch cake pans. Beat sugar, butter, vanilla,
and almond extract in a large bowl on medium speed until light and fluffy. Beat tihne eggs, one at a
time. Stir together cocoa, cake flour, baking soda, and salt in a small bowl. Fold into sugar mixture,
alternately with the buttermilk on medium speed. Beat one minute longer. Divide evenly between the
three pans.
Bake for 30 to 35 minutes or until wooden toothpick inserted near the center of each cake pan
comes out clean. Cool 10 minutes on wire racks . Remove from pans and cool completely on the
wire racks.
Fill and frost the cake with the Cocoa Crème Frosting. Garnish thea cke top with the slivered
almonds
Cocoa Crème Frosting:
1/3 to 1/2 Dutch cocoa ***
4 1/2 to 5 cups sifted powdered sugar ****
1 cup butter or margarine, softened
4 to 6 tbsp whole milk
1 1/2 tsp vanilla
3/4 tsp almond extrac t
Beat all the ingredienst on medium speed until light and fluff y.
*** You can use regular cocoa but the flavor will not be as pronounced. Use thes leers amount if you
prefer a milder cocoa taste.
**** Start with 4 1/2 cups. If more is need to make a spreading consistency, tnh eyou may add more
powdered sugar.
92
Chocolate Brownie Trifle
2 brownie mixes -- prepared as directed
2 containers Cool Whip -- (16 oz each)
2 boxes chocolate mousse mix -- prepared as directed
6 bars chocolate toffee bars such as Skor or Heath bars-- (6 to 8)
1 large chocolate bar -- for chocolate shavings
Freeze the chocolate toffee bars and chocolate bar. Bake two
packages of brownie mixes according to package directions. Let cool. While brownies are baking,
mix two packages of the mousse mix according to package directions. Let cilhl in refrigerator.
After brownies have cooled , crush the brownies until they are crumbly. Put a layer of brownies in the
trifle or glass bowl. Next, put a layer of chocolate mousse on top, being sure to spread it evenly over
the brownies. Spread the whipped topping on top of the mousse. Take the toffee bars out of the
freezer and crush them. Sprinkle the crushed chocolatteo ffee bars on top of the whipped topping.
Continue layering in this way until you finish with a layer of whipped topping. Tea tkhe chocolate bar
from the freezer and use a vegetable peeler to peel some chocolate curls from the chocolate bar.
Sprinkle the chocolate curls on top of the whipped topping. If you have any toffee pieces left you can
sprinkle those on top too. Keep refirgerated.
Origin Unknown
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Vanilla Wafer Cake
1/2 cup milk
6 eggs
2 cups sugar
2 sticks margarine
1 box Vanilla Wafers -- (12 ounce) finely crushed
2 cups coconut
1 cup pecans -- chopped
Beat eggs, adding one at a time. Add sugar, margarine, milk, and wafers. Mix well. Add coconut and
pecans. Bake at 325 degrees for at least 1 hour o(r until it tests done) in a prepared bundt pan .
Origin Unknown
93
German's Sweet Chocolate Cake
1 package German's sweet chocolate- - (4-ounce)
1/2 cup boiling water
1 cup butter
2 cups sugar
4 eggs -- separated
1 teaspoon vanilla extrac t
1/2 teaspoon salt
1 teaspoon baking soda
2 1/2 cups cake flour -- or 2 1/4 cups all-purpose flour *see note
1 cup buttermilk
Coconut-Pecan Frosting:
1 cup evaporated milk
1 cup sugar
3 egg yolks
1/4 pound margarine -- (1 stick) not diet
1 teaspoon vanilla extrac t
1 1/2 cups flaked coconut
1 cup pecans -- chopped
Preheat oven to 350 degrees. Grease and flour 3 (-9inch) layer pans. Melt chocolate in boiling aw-
ter. Cool. Cream butter and sugar until fluffy. Add egg yolks, 1 at a time; beat after adding each one.
Add chocolate and vanilla; mix well. Sift salt, soda and flour together. In clean bowl with clean tb-ea
ers, beat egg whites to stiff peaks. Add flour mixture alternately with buttermilk to chocolate mixture,
beating well. Beat untli smooth. Fold in egg whites. Pour into prepared pans. Bake 30 to 40 minutes,
until cake springs back when lightly touched ande bgins to pull away from sides of pans. Cool
slightly; remove layers from pans and let cool on racks. Fill and frost top and sides of layers witoh- C
conut-Pecan Frosting.
Note: Substitute 7/8 cup a-llpurpose flour for each 1 cup cake flour; 7/8 cup is 1 cup minus 2
tablespoons.
Coconut-Pecan Frosting:
Combine milk, sugar, egg yolks and margarine in a saucepan. Add vanilla. Cook over low heat,r s-ti
ring constantly until thickened, about 12 minutes. Stir in coconut and pecans. Beat until thick enough
to spread
Origin Unknown
94
Five Layer Delight
First Layer:
1 cup flour
1 stick oleo -- melted
1/2 cup nuts -- chopped
Second Layer:
1 package cream cheese -- (8 oz.)
1 cup powdered sugar
2 cup cool whip
Third Layer:
1 pkg. chocolate pudding -- (3 oz.) prepared
Fourth Layer:
1 pkg. vanilla pudding- - (3 oz.) prepared
Fifth Layer:
1 small container cool whip nuts- - chopped
First Layer: Mix wel land put into a 13x9x2 inch pan. Bake at 350 degrees for about 15 minutes.
Cool completely.
Second Layer: Beat cream cheese and sugar. Fold in cool whip. Pour over crust. Let set i n
refrigerator until set .
Third Layer: Prepare pudding according to package directions. Pour over second layer and let se t.
Fourth Layer: Prepare pudding according to package directions. Pour ovetrh ird layer and let set .
Fifth Layer: Cover with cool whip and top with nuts. Keep refrigerated. Cut in squares to ser ve.
Origin Unknown
95
Baked Banana Bliss
4 Tablespoons butter
6 firm bananas
4 Ounces cream cheese, softened
4 Tablespoons sugar
1 Teaspoon cinnamon
1 Cup heavy cream
Whipped cream for garnish (optional )
Melt butter. Slice bananas lengthwise. Sauté quickly over high heat. a Pcle 1/2 of bananas in
buttered 8 x 8-inch dish. Beat cream cheese with sugar and cinnamon. Spread 1/2 of mixture over
banana. Top with remaining bananas and spread with remaining cheese mix. Pour cream over top;
bake in 375 degrees oven for 20 minutes. Serve cool garnished with whipped cream or warm over
vanilla ice cream.
Yield: 9 Servings
Submitted by Mary-Lou Smith
________________________________________
Maple Pecan Logs
This recipe is so good. It is fairly simple
1 package 16 ounces confectioners sugar, sifted
1 jar marshmallow crème
2 teaspoons maple flavoring
1 1/2 teaspoon vanilla extrac t
1 package 14 ounces caramels
3 tablespoons water
2 cups finely chopped toasted pecans
Combine in a large bowl confectioners sugar, marshmallow cèrme, maple flavoring and vanilla.
Knead mixture on a flat surface until all the sugar is incorporated. Divide mixture into ftohusr and
shape into a 5 inch log. Put them on a baking sheet and chill. In the meantime , unwrap the caramels
and melt them in a double boiler over simmering water, stir until smooth. Remove from heat and dip
each log in caramel mixture, then roll in pecnas.
Chill for another hour or until firm. Wrap each log in plastic wrap. Store in an airtight container in a
cool place. Makes 4 pecan logs. These are good little tuck in gifts .
Submitted by nancysitham69
96
Pecan Diamonds
Crust:
4 C all-purpose flour
1 C powdered sugar
2 C unsalted butter, cubed and softened (4 sticks )
1/4 C cold water
Filling:
2 1/4 C light corn syrup, divided
1 C granulated sugar
1 C light brown sugar, packed
6 large eggs
1 Tbsp. vanilal extract
1/4 C unsalted butter, melted
3 C pecan halves
Heat oven to 400 degrees . Lightly grease bottom of a 12-by-18-by-1 inch jelly roll pan with a rim .
For the crust: In a large mixing bowl, stir together the flour and powdered sug aTro.ss cubed butter
into flour mixture . Using fingers, rub in butter until combined and a coarse textur e
appears. Pour cold water over mixtuer and gently press together . Dough will be crumbly; do not
over-mix or knead.
Distribute dough crumbs evenly onto sheet pan F. lour fingertips and gently press dough into bottom
and up the sides of the pan . Gently press down on dough with palms of hands to ensure even tkh-ic
ness. Bake for 20-25 minutes, until pale golden in colo r .Should air pockets appear during baking,
prick with a toothpick or ofrk. Prepare the filling while the crust bakes. For th e
filling: In a large mixing bowl, whisk together 2 cups light corn suypr, granulated sugar, brown sugar,
eggs and vanilla extract . Slowly pour melted butter into the mixture and continue whiskingn tuil
smooth. Stir in the pecan halves .
Slowly pour filling over hot, pr-ebaked crust, evenly distributing nuts .Be sure oven racks are level
and carefully place sheet pan back in oven; you don't want any sticky mixture to spill onto the oven
floor. Lower temperature to 375 degrees and bake 30-35 minutes, until deep golden
brown.
Cool 2 minutes on rack . In a small glass bowl, microwave remaining 1/4 cup corn syrup for 20 cs-e
onds, until warm . Gently brush corn syrup over pecan fillin g W. hile still warm, run a knife around the
crust edges to loosen . Cool 6 hours or overnight before cutting .
With a sharp knife, cut the long side of the pan into 6 section s T.hen cut into 3 equal sections lenght-
wise. Cut each of those pieces on the diagonal to create triangle shape s .
A serving of 2 pieces creates a diamond shape . Serves 36.
Submitted by Sandy
97
White Chocolate Banana pie
Gail Parker
1 (9 inch) pie crust, baked
6 egg yolks, beaten
5 tablespoons white sugar
1/4 cup sifted cornstarch
2 cups milk
1 vanilla bean, halved
2 tablespoons butter, diced
3 ounces white chocolate, melted
8 ripe bananas
1 lemon, juiced
1 pint whipping cream
12 ounces white chocolate
2 teaspoons unsweetened cocoa powder, for garnish
To Make White Chocolate Pastry Cream:
In a medium bowl, whisk together egg yolks and sugar until pale yellow. Whisk in cornstarch. In ea- m
dium saucepan, heat milk and vanilla bean to just below the boiling point. Slowly whisk a small
amount of hot milk into egg yokl mixture, then stir egg yolk mixture back into pan. Bring to a boil over
low heat, stirring constantly. Stir in butter, the sntrain mixture through a sieve. Place plastic wrap
over the surface of mixture to keep a skin from forming. Allow to cool shlitgly, then stir in melted white
chocolate. Chill pastry cream. Slice bananas and toss with the lemon juice to keep from discro-lo
ing. Set aside. In a large bowl, whip chilled whipping cream until stiff peaks form. Fold into pastry
cream, then fold in bananas Fill pie shell with banana cream filling. Top generously with white
chocolate curls, then dust with cocoa. Serve soon after assembling so crust doesn't get sogg y.
To make white chocolate curls, careuflly draw a vegetable peeler across the broad, flat surface of a
room-temperature (about 80 degrees) chunk of white chocolate tmo ake large, thin curls.
Refrigerate until ready to use
98
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