Preheat the oven to 350 degrees F. In a large bowl, beat the cream
cheese and
sugar until light and fluffy. Add the eggs; beat well. Add the sour
cream and
vanilla; mix well. Place 1 cup of the mixture in a small bowl and stir
in the
orange extract and the yellow and red food colors. Pour the remaining
cream
cheese mixture into the pie crust. Add the orange cream cheese mixture
into the
crust by spoonfuls, then swirl with a knife to create a marbled
effect. Bake
for 30 to 35 minutes, or until firm around the edges. (The center will
be
slightly loose.) Allow to cool for 1 hour, then cover and chill for at
least 8
hours before serving.
Note: For a nice finishing touch, top each slice of cheesecake with a
dollop of
whipped cream or whipped topping and half an orange slice just before
serving.
German Chocolate Pie
12 servings
Pie Filling:
3 Cups Sugar
7 Tbs. Baking Cocoa
13 oz Evaporated Milk
4 eggs, Beaten
1/2 Cup butter
1 tsp. Vanilla
2 Cup coconut, flaked
1 Cup pecans, chopped
2 ea. Unbaked 9-inch Pie Shells (use recipe below)
Pie Crust:
1/3 cup plus 1 tablespoon shortening or 1/3 cup lard
1 cup all-purpose flour
1/4 teaspoon salt
2 to 3 tablespoons cold water
Pie Crust:
Combine flour and salt in bowl. Add shortening or butter and blend
with
fork or pastry cutter until mixture is fairly coarse. Add water, 1
tablespoon at a time, gently mixing dough after each addition until
dough forms a ball. Place dough on a lightly floured surface and roll
into a 10 to 11 inch circle. Line 9-inch pie pan. Flute edges. Chill
until use.
Pre-heat oven to 350 degrees F.
Melt the margarine and set aside.
Combine the sugar and baking cocoa in a bowl. Stir in the evaporated
milk, eggs, melted butter, and vanilla. Blend well.
Stir in the coconut and pecans and turn into two unbaked pie shells.
Bake in a 350 degree F. oven for about 40 minutes.
Cool on racks.
Decorate the top with whip cream and chocolate sprinkles.
Moonshine Pie... My Grandmother's recipe
2 pies
2 c and 2/3 c milk
1 c sugar
3 egg whites
1/2 c flour
1t Vanilla
1c coconut
1/4t salt
1 t butter
Put 2 cups milk in sauce pan over low heat.
Mix 1/2 c sugar and 1/2c flour add 2/3 c milk and beat until smooth
When milk is to boiling point ( but not boiling) add flour mixture and cook untill thickened ( about 15-20 min)
Remove from heat
Add salt, Vanilla butter and coconut
Mix well
Beat egg whites really well until VERY stiff. slowly add 1/2 c sugar beat until well blended.
Add to first mixture and very gently fold together until mixture is blended.
Poor into baked pie shells and sprinkle with coconut.
Refrigerate
Death By Chocolate Cake
1 chocolate cake mix
1 small can butterscotch sundae topping
1 small tub Kool Whip
1 can sweetened condensed milk
3 Skor bars, crushed
Make the chocolate cake according to the box instructions, either in
a single layer or in a bundt (hole-in-the-middle) pan. While the
baked cake is still quite warm out of the oven, take it out of the
baking pan, place it on a large turkey-type platter and pierce it
repeatedly with a fork or kitchen knife, making sure to work over the
entire cake. Pour the can of sweetened condensed milk over the hot
cake - it will soak into the holes you've just made.
Let the cake cool. When the cake is cool, spread it with the
butterscotch topping and the Kool Whip, finishing off with the crushed
Skor bars.
This recipe won me "Best Chocolate Cake In North America" on some
chocolate site; it never fails to please, and there are NEVER any
leftovers !
Enjoy!
Death By Chocolate Upside Down Cake
Death By Chocolate Cake
Here's two variations:
Death By Chocolate Upside Down Cake
1 cup flaked coconut
1 cup chopped pecans
1 package German chocolate cake mix
1-1/4 cup water
1/3 cup oil
3 eggs
3-1/2 cups (about 1 lb) powdered sugar
1 cup margarine, melted
8 oz pkg cream cheese, softened
3/4-1 cup chocolate chips
Preheat oven to 375. Grease 13 x 9 inch pan. Sprinkle coconut and
pecans evenly over bottom of greased pan. Cake: In large bowl mix ake
mix, oil, water & eggs at a low speed until moistened.
Beat 2 minutes
at high speed. Spoon batter evenly over coconut & pecans. Frosting: In
another large bowl combine powdered sugar, margarine, cream cheese and
chocolate chips. Beat until smooth and creamy, Spoon evenly over
batter to within 1" of edges, Bake at 375F 40-50 minutes or until
tests done.
"This is Very Rich.The frosting goes through the cake and ends up on
the bottom of the pan
Death By Chocolate Cake
1 box Milk Choc. cake mix or Devils Food cake mix
1 cup Kahlua liqueur
4 boxes Jell-O Chocolate Mousse (pudding can be substituted, but it is
not
as good as the mousse)
2 12 oz. containers Cool Whip
6 Skor or Heath bars(frozen)
Bake cake according to directions in a 13"x9" pan. When done, pierce
cake with a fork and pour Kahlua over it. Cover and refrigerate
overnight.
Make mousse according to pkg. directions and refrigerate overnight.
Take 1/2 of cake and layer it in bottom of large bowl. Cover with 1/2
of mousse. Next, layer in one container of Cool Whip. Top with 3
crumbled candy bars.
Repeat.
DIRT CAKE
1 8 oz package Cream cheese
4t marg or butter
1c confectioners sugar
2 pks vanilla instant pudding
1 12 oz carton Cool Whip
3 1/2 Milk
1 20 oz package Oreos
Place Oreos in blender and make fine crumbs resembling dirt. Mix butter, cream cheese, and confectioners sugar in bowl :set aside.
In a large bowl, mix pudding and milk for 2 minutes . Add Cool Whip and stir. Add first mixture and stir well. Place cookie crumbs in bottom of container and alternately layer the mixture and the crumbs ending up with the crumbs on top. Chill at least 6 hours.
Snow Ball Cake
1 Box Vanilla Wafers
1 8 ounce Cream Cheese at room temperature
2 cups Powdered Sugar, sifted
1 20 ounce can crushed Pineapple (drained)
1 cup chopped pecans
1 8 ounce carton Cool Whip
1 small can coconut.
Line dish with vanilla wafers. Mix Cream Cheese, and powdered sugar
well. Add Pineapple and nuts and
spread a layer over wafers.
Continue to layer wafers and Pineapple mixture. Top with 8 ounce carton
Cool Whip. Sprinkle Coconut over
top.
Let set overnight so it will be moist when served.
Pumpkin Roll Recipe
3 eggs
1 cup sugar
2/3 cups pumpkin
2/3 cups flour
1 teaspoon soda
1 teaspoon pumpkin pie spice
1 cup powdered sugar
8 oz. cream cheese
4 tablespoons butter
1 teaspoon vanilla
Optional Pecan pieces
Preheat oven to 350 degrees. Mix flour, soda and pumpkin pie spice and set aside. Blend eggs, sugar and pumpkin. Add flour mixture and mix well. Spread onto a greased and wax paper lined jelly roll pan allowing mixture to taper at one end (helps with the rolling once cooked.) If desired sprinkle the pecan pieces. Bake for 10-15 minutes.
Mix remaining ingredients and set aside in refrigerator. Once pumpkin cake is cooled, turn out on a dish cloth dusted with powdered sugar, roll loosely and let cool (this will help form the roll). Once cooled to room temperature, mix cream cheese mixture to soften. Unroll pumpkin cake and spread cream cheese mixture leaving a 1/4" border (the cream cheese will spread and may ooze out the sides once you start to roll. This will save some filling.) Roll pumpkin starting from the tapered end. Powder outside of roll before wrapping in wax paper or foil so not to stick to wrapping and chill for at least 1 hour.
