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Harvest Apple Cheesecake
Cheesecake is a favorite dessert at many family gatherings, and this apple cheesecake is a delicious twist to an old favorite.
- 2 c. graham cracker crumbs
- ⅓ c. brown sugar, packed
- ½ c. butter, melted and divided
- 1 T. cinnamon
- 3 apples, cored, peeled and sliced into 12 rings
- 4 eggs, beaten
- ¾ c. sugar
- 8-oz. container ricotta cheese
- 8-oz. pkg. cream cheese, softened
- 2 t. vanilla extract
- 8-oz. container whipping cream
- Garnish: cinnamon
- Combine cracker crumbs, brown sugar, ¼ cup butter and cinnamon. Press onto bottom and partway up sides of an ungreased 9" springform pan.
- In a skillet, sauté apple slices on both sides in remaining butter. Arrange 6 apple slices on prepared crust.
- In a bowl, beat eggs, sugar, ricotta cheese, cream cheese and vanilla until smooth. Add whipping cream and blend well. Pour cheese mixture into pan.
- Arrange remaining apple slices on top and press apples slightly under the mixture. Sprinkle top with cinnamon.
- Bake at 450 degrees for 10 minutes, then reduce heat to 300 degrees and bake for 50 to 55 minutes. Cool and refrigerate overnight.
Very Berry Peach Pies
These mini pies are an irresistible way to enjoy 3 favorite fresh fruits - peaches, blackberries and blueberries!
- 4 c. peaches, pitted, peeled and sliced
- 1-1/2 c. blackberries
- 1 c. blueberries
- ¾ c. plus 2 t. sugar, divided
- ¼ c. all-purpose flour
- 2 T. butter, diced
- 2 9-inch pie
- Garnish: cinnamon-sugar
- Combine fruit in a large bowl; mix gently. Blend ¾ cup sugar and flour in a small bowl; toss lightly with fruit mixture.
- Pour fruit mixture into six to eight, 3" individual ramekins; dot with butter.
- Gently roll out dough on a floured surface and cut 6 to 8 circles one inch larger than ramekins. Place crusts atop ramekins. Trim and crimp edges; cut vents in crust. Sprinkle with cinnamon-sugar.
- Cover edges of crust with strips of aluminum foil to prevent overbrowning. Bake at 425 degrees for 40 to 45 minutes, until golden.
Recipe Source: Gooseberry Patch 101 Homestyle Favorites Cookbook
Triple Chocolate Cake
This easy chocolate cake is made in your slow cooker - no muss, no fuss!
- 18-1/2 oz. pkg. chocolate cake mix
- 8-oz. container sour cream
- 3.9-oz. pkg. instant chocolate pudding mix
- 12-oz. pkg. semi-sweet chocolate chips
- 4 eggs, beaten
- ¾ c. oil
- 1 c. water
- Garnish: vanilla ice cream
- Place all ingredients except ice cream in a slow cooker; mix well. Cover and cook on high setting for 3 to 4 hours.
- Serve warm, garnished with scoops of ice cream.
Recipe Source: Gooseberry Patch 101 Slow-Cooker Recipes Cookbook
BisQuickie Cinnamon Rolls
These are so easy. You use Bisquick and there's no yeast or kneading involved!
- 2½ c. Bisquick baking mix
- ⅓ c. milk
- 1 egg
- 2 tbsp. butter, softened
- ¼ c. sugar
- 2 tsp. cinnamon
- ¼ c. confectioners' sugar
- 1 tsp. water
- Preheat oven to 400 degrees.
- Mix baking mix, milk and egg until a soft dough forms.
- Turn dough onto lightly floured surface and knead gently until smooth.
- Pat or roll dough into an 8 x 10 rectangle.
- Combine cinnamon and sugar.
- Spread dough with butter and sprinkle with cinnamon and sugar mixture.
- Roll up tightly, beginning at 10 inch side. Pinch edge of dough into roll to seal.
- Place sealed side down on an ungreased cookie sheet.
- Cut at 1 inch intervals ALMOST through to bottom, using scissors or sharp knife.
- Bake about 20 minutes or until light brown.
- Mix powdered sugar and water until spreading consistency; spread over warm rolls.
Recipe Source: Food.com
- 1½ c. sugar, divided
- 6 eggs
- 3 c. milk
- 2 tsp. vanilla extract
- In a large heavy saucepan, cook and stir ¾ cup sugar over low heat until sugar is melted and golden. Pour into eight 6-oz. custard cups, tilting to coat bottom of cup; let stand for 10 minutes.
- In a large bowl, beat the eggs, milk, vanilla and remaining sugar until combined but not foamy. Pour over caramelized sugar.
- Place the cups in two 8-in. square baking pans. Pour boiling water in pans to a depth of 1 in. Bake at 350° for 40-45 minutes or until a knife inserted near center comes out clean. Remove from pans to cool on wire racks.
- To unmold, run a knife around rim of cup and invert onto dessert place. Serve warm or chilled.
Recipe Source: TasteOfHome.com
Lemon Cake with Lemon Filling and Lemon Butter Frosting
This moist lemon cake makes a wonderfully delicious dessert for get-togethers or a special treat for Sunday dinner.
- 2 c. all-purpose flour
- 2 tsp. baking powder
- 1 tsp. salt
- ½ c. butter
- 1¼ c. white sugar
- 3 eggs
- 1 tsp. vanilla extract
- 1 c. milk
- 1 tbsp. grated lemon zest
- ½ c. fresh lemon juice
- 1 tbsp. cornstarch
- 6 tbsp. butter
- ¾ c. white sugar
- 4 egg yolks, beaten
- 4 c. confectioners' sugar
- ½ c. butter, softened
- 2 tbsp. fresh lemon juice
- 1 tsp. grated lemon zest
- 2 tbsp. milk
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans. Mix the flour, baking powder and salt together. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
- Pour batter into prepared pans. Bake in preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pans on wire racks for 10 minutes, then invert onto wire racks to cool completely.
- To make filling: In medium saucepan, mix together 1 tablespoon lemon zest, ½ cup lemon juice and 1 tablespoon cornstarch until smooth. Mix in 6 tablespoons butter and ¾ cup sugar, and bring mixture to boil over medium heat. Boil for one minute, stirring constantly. In small bowl, with a wire whisk, beat egg yolks until smooth. Whisk in a small amount of the hot lemon mixture. Pour the egg mixture into the sauce pan, beating the hot lemon mixture rapidly. Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick (do not boil).
- Pour mixture into medium bowl. Press plastic wrap onto surface to keep skin from forming as it cools. Cool to room temperature. Refrigerate 3 hours.
- To make frosting: In large bowl, beat confectioners' sugar, ½ cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest until smooth. Beat in milk, and increase speed and continue to beat until light and fluffy.
- To assemble: With long serrated knife, split each cake layer in half horizontally, making 4 layers. Place 1 layer, cut side up, on a serving plate. Spread with half of the lemon filling. Top with another layer, and spread with ½ cup frosting. Add third layer, and spread with remaining half of the lemon filling. Press on final cake layer, and frost top and sides of cake with remaining frosting. Refrigerate cake until serving time.
Recipe Source: AllRecipes.com