AUNT ALICE'S CHOCOLATE CHIFFON CAKE
Dinner at Aunt Alice's house was always a joy. She made scrumptious desserts. The chocolate chiffon cake is one of them.
Provided by Dorene Fishkin
Categories Cakes
Time 1h
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350'. Grease 2- 8 inch round layer pans and dust with flour. Beat egg whites until frothy. Gradually add 1/2 cup of the sugar.
- 2. Continue beating until very stiff and glossy.Set aside. Mix remaining sugar, flour, soda and salt. Add oil and buttermilk and beat well. Add egg yolks and melted chocolate.
- 3. Fold in egg whites. Bake layers at 350' for 30-35 minutes. Cool. Spread layers with chocolate fluff frosting. Store in refrigerator until ready to serve.
- 4. Chocolate Fluff Frosting: Mix together in chilled bowl: 2 cups whipping cream. 1 cup powdered sugar and 1/2 cup cocoa. Beat until stiff.
AUNT ALICE'S NO GRATE (BUT GREAT) CARROT CAKE
This is just one of the many great recipes from my Aunt Alice who was a wonderful cook. Hope you will like it as much as we do.
Provided by Dorene Fishkin
Categories Cakes
Time 1h10m
Number Of Ingredients 11
Steps:
- 1. In a mixing bowl combine flour, sugar, baking soda,and cinnamon. Mix well with a fork.
- 2. Add egg, vanilla, pineapple, coconut, oil and nuts. Add carrots and mix well.
- 3. Pour mixture into an 8x8 greased pan. Bake at 350' for 55 minutes.
- 4. Cool. Serve plain or with your favorite topping. Enjoy !!
ALICE'S CHEESECAKE
Make and share this Alice's Cheesecake recipe from Food.com.
Provided by Allyoop
Categories Cheesecake
Time 4h30m
Yield 1 cheese cake
Number Of Ingredients 13
Steps:
- Mix graham cracker crumbs with butter.
- Press into a spring form pan.
- Mix egg yolks with milk.
- Slowly add sugar.
- Cook in a double boiler for 15 minutes.
- Mix gelatin with water, let stand until dissolved.
- Add to hot mixture and cool.
- Cream cheese until smooth.
- Add egg mixture to the creamed cheese.
- Stiffly beat egg whites.
- Fold into mixture.
- Add whipped cream and vanilla.
- Add drained pineapple and cherries.
- Pour into spring form pan.
- Chill for 4 hours.
- Sprinkle graham cracker mixture on top.
CHEESECAKE ALA AUNT ALICE
I got this recipe a number of years ago from my favorite aunt. It is delicous !!
Provided by Dorene Fishkin
Categories Cakes
Time 55m
Number Of Ingredients 7
Steps:
- 1. Thoughly mix vanilla wafers and melted margerine. Press on bottom and sides of a 9 inch spring form pan. Set aside. Combine eggs, sugar, cream cheese,vanilla and sour cream.
- 2. Pour into crust. Bake at 375' for about 35 minutes. Chill 3 to 5 hours. Serve with fresh berries or a fruit glaze of your choice. Enjoy!
GRANDMA'S APPLESAUCE CAKE
This moist applesauce cake recipe is a treasured heirloom passed down from my Grandma Stuit, who cooked for a family of 13 during the Depression. At reunions, it's the first dessert gone...including the crumbs! -Joanie Jager, Lynden, Washington
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Place raisins and hot water in a small bowl; set aside. , In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Combine the flour, baking soda, salt and spices; add to creamed mixture alternately with applesauce and water. Drain raisins; fold into batter with the walnuts. , Transfer to a greased 13x9-in. baking pan. Bake at 300° for 40 minutes or until a toothpick inserted in the center comes out clean. Place pan on a wire rack. Dust with confectioners' sugar if desired. Serve warm or cold.
Nutrition Facts : Calories 282 calories, Fat 9g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 237mg sodium, Carbohydrate 48g carbohydrate (31g sugars, Fiber 1g fiber), Protein 4g protein.
AUNT RUTH'S FAMOUS BUTTERSCOTCH CHEESECAKE
Aunt Ruth was our nanny when I was little and made this cheesecake often. Since it had to chill overnight, it was torture when my sister and I had to wait until the next day to have a piece. When I visited my old neighborhood and stopped by her house, she offered me a piece of that wonderful cheesecake. I made sure to leave with a copy of the recipe! -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack., In a small bowl, whisk the milks and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set., Meanwhile, in a large bowl, beat cream cheese until smooth. Beat in pudding and vanilla. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. , Bake at 325° for 65-75 minutes or until center is almost set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. , Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Garnish with whipped cream and butterscotch candies if desired.
Nutrition Facts : Calories 473 calories, Fat 30g fat (18g saturated fat), Cholesterol 141mg cholesterol, Sodium 460mg sodium, Carbohydrate 42g carbohydrate (34g sugars, Fiber 0 fiber), Protein 10g protein.
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- In a medium bowl, combine graham cracker crumbs, cinnamon, and 2 tablespoons sugar; mix well. Add butter and mix until crumbs are thoroughly coated. Pour into pan and with your hand, press crumbs until they evenly cover the bottom of the pan.
- In a large bowl with an electric mixer, beat cream cheese, sour cream, remaining 1 cup sugar, the eggs, and vanilla until thoroughly combined and mixture is smooth. Pour into crust and place springform pan on sheet pan.
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