 |
| Dessert Recipes |
| Cheesecakes Creamy Baked Cheesecake 1 (8oz) package cream cheese, softened 1 cup sour cream 3/4 cup sugar 2 eggs 2 tbs lemon juice 1 tsp vanilla extract 1 (9oz) grahm cracker pie crust Heat oven to 400 degrees F. Fold cream cheese and sugar together in large bowl. Add sour cream and mix until blended. Add eggs, lemon juice, and vanilla and mix with electric mixer or large spoon until blended. Pour mixture into pie crust and bake about 40 minutes or until center is almost set. Cool and serve. For variety top with fruit or pie filling. Chocolate Baked Cheesecake Prepare cheesecake mixture same as above, but wait before pouring into crust. Melt 1/4 cup semi-sweet chocolate chips and add to mixture. Mix until blended. Pour into crust and bake as above. No-Bake Chocolate Cheesecake 6 oz cream cheese 1/2 cup sour cream 2 tbs lemon juice 1 1/3 cup cold milk 1 package instant chocolate pudding 1 (9oz) grahm cracker crust Blend cream cheese, sour cream, lemon juice, and milk together with blender or electric mixer. In large bowl, add pudding to mixture while stirring. Transfer filling into crust and chill in refrigerator for about 20 minutes. No-Bake Banana Nut Cheesecake 6 oz cream cheese 1/2 cup sour cream 2 tbs lemon juice 1 1/2 cup cold milk 1 package instant vanilla pudding 1 large ripe banana, sliced in thin slices 1/2 cup chopped walnuts or pecans 1/2 cup whipped topping 1 large (12 oz) grahm cracker pie crust Blend cream cheese, sour cream, milk, lemon juice and 1/3 of banana slices in blender. In large bowl, add pudding to mixture while stirring to make filling. Put half filling into crust and smooth top with spoon or spatula. Arrange nuts and remaining banana slices in layer on top. spread 1/2 of whipped topping onto banana/nut layer. Spread on remaining filling and smoothe top with spoon or spatula. Spread remaining whipped topping on top. Chill in refrigerator about 20 minutes and serve. |
| Creamy Sweet Potato Pie From Scratch 2 medium sweet potatoes, boiled until soft and peeled 1/4 cup evaporated milk (not sweetened condensed milk) 1/2 cup sour cream 1 tbs pumpkin pie spice (cinimon, nutmeg, ginger, allspice) 1 tsp vanilla extract 2 eggs 1 (9 oz) regular or shortbread pie crust Heat oven to 400 degrees F. Blend all ingredients (except crust) together using blender or electric mixer. Transfer filling to pie crust and bake for 30-40 minutes or until top is slightly brown and fork inserted into center comes out clean. Cool and serve. For variety serve with vanilla ice cream. |
|
|