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| Buttercream Frosting 1 cup butter (no substitutes) 8 cups confectioners sugar 2 tsp. vanilla 1/2 to 3/4 cup milk Cream butter in bowl. Beat in sugar and vanilla. Add milk until it reaches desired consistency. *Note: Substitute peanut butter for butter. *Note: Can use lemon or orange juice for flavoring; substitue milk with juice and add 1 tsp. lemon or orange peel. |
| Flavor Of The Month Cheesecake
2 pkgs. (8 oz.) cream cheese, softened 1 cup sugar, divided 1 3/4 teaspoons vanilla, divided 4 eggs 1 can (12 to 12 1/2 ounces) OR 1 jar (10 ounces) filling for pastries, cakes and desserts* 1 (10 inch) prepared graham cracker crumb crust 1 cup sour cream Sliced fresh fruit or chopped, slivered or halved nuts, optional In large mixing bowl at medium speed, beat cream cheese until fluffy. Add 3/4 cup of the sugar and 1 teaspoon of the vanilla. Beat until blended. Add eggs, one at a time, beating well after each addition. Add pastry filling. Beat until well blended. Pour into crust. Bake in preheated 325 degree oven 55 minutes. Meanwhile, stir together sour cream, remaining 1/4 cup sugar and remaining 3/4 teaspoon vanilla. Gently spread sour cream mixture over top of hot cheesecake. Continue baking until center is almost set and cake tester or wooden pick inserted near center comes out clean, about minutes longer. Cool completely on wire rack. Refrigerate until firm, several hours or overnight. Garnish with fruit or nuts, if desired. With thin bladed knife, cut into wedges, wiping knife with clean, damp towel or rinsing knife in warm water after each cut. Promptly refrigerate leftovers. *Filling Flavors: Cherry, Blueberry, Raspberry and Strawberry. All produce a colorful cheesecake shaded from pink through a rosy blue red or medium light blue. For blueberry add 1/2 teaspoon lemon extract. |