2 c. sugar
3 eggs
1 (8 oz.) can crushed pineapple
(don't drain)
2 c. carrots, shredded
2 1/4 c. flour
2 c. coconut flakes
1 c. nuts, chopped
2 tsp. cinnamon
2 tsp. soda
2 tsp. vanilla
1 tsp. salt
Mix in a large bowl with a wooden spoon until blended.
All ingredients get
mixed together.
Just dump into the bowl at the same time.
Grease and flour a 9
x 13 inch pan.
Bake for 1 hour at 350 degrees.
Frost with cream cheese frosting.
I usually use the canned Betty Crocker.
Minneapolis, MN
155284
PETITE
CHERRY
CHEESECAKE
2 (8 oz.) pkgs. cream cheese, softened
3/4 c. sugar
2 eggs
1 tbsp. lemon juice
1 tsp. vanilla
Vanilla wafers
1 lg. can cherry pie filling
Beat cream cheese, sugar, eggs, lemon juice and vanilla until light and fluffy. Line muffin pans with paper baking cups and place vanilla wafer in bottom of
each cup.
Fill cups 2/3 full with mixture.
Bake 15 to 20 minutes or until set at 375 degrees.
Top each with 1 tablespoon cherry pie filling.
Serves 24. Marietta, GA
155285
GENUINE
BAKED
CHEESECAKE
CRUST:
2 1/8 c. graham cracker crumbs
1/2 c. butter, melted
3/8 c. sugar
Combine and press into spring pan.
FILLING:
4 (8 oz.) pkgs. cream cheese
1 1/4 c. sugar
1 tbsp. vanilla
2 tbsp. & 1 tsp. flour
3 eggs & 1 egg yolk
1 1/4 c. milk
Combine cream cheese, sugar and vanilla and beat until creamy.
Add 2
tablespoons and 1 teaspoon flour.
Blend and add 3 eggs and 1 egg yolk.
Blend. Add 1 1/4 cups milk.
Mix only until combined.
Pour into crust.
Remove excess crust.
Bake at 450 degrees for 10 minutes and then at 300 degrees for 55
minutes.
Turn oven off and crack door for 10 minutes.
Cool 1/2 hour, loosen edges with knife.
Cool, remove sides of pan and allow to cool completely. Somonauk, IL
155286
RHUBARB
CAKE
2 c. sugar
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