CHEESECAKE

For the Crust:

• 4 ounces graham crackers, broken into pieces
• 1/4 teaspoon coarse salt
• 1/3 cup sugar
• 4 tablespoons unsalted butter, melted

For the Filling:

• 2 1/2 pounds cream cheese (5 8-ounce packages), room temperature
• 4 ounces unsalted butter, room temperature
• 8 ounces sour cream, room temperature
• 1 3/4 cups granulated sugar
• 5 large eggs, plus 2 egg yolks
• Zest of 1 lemon
• 1 teaspoon vanilla extract

Directions

1. Step 1

   Preheat oven to 375 degrees with rack in lower third of oven.

2. Step 2

   Butter the bottom and sides of a 9- by 13-inch springform pan. Line the sides of the pan with 4-inch-high strips of parchment and butter the parchment.

3. Step 3

   In a food processor, pulse graham crackers with salt and sugar to fine crumbs. Add butter and pulse until fully incorporated. Press evenly into bottom of prepared springform pan and bake until crust is golden brown and set, 15 minutes. Remove from oven and transfer to wire rack to cool 10 minutes.

4. Step 4

   In a large stand mixer fitted with the paddle attachment, beat cream cheese, butter, and sour cream with sugar until light and smooth. Beat in eggs one at a time until fully incorporated. Beat in remaining egg yolks, zest, and vanilla extract.

5. Step 5

   Crisscross two long pieces of foil and place a piece of parchment on top. Place springform in center of foil and wrap foil tightly around bottom and sides of pan. Transfer to a roasting pan, pour filling into springform pan, and smooth the top.

6. Step 6

   Pour boiling water into roasting pan to come halfway up the sides of the springform pan and carefully transfer to oven. Bake for 1 hour until top of cheesecake is golden brown, edges are set, and center jiggles slightly. Lift cheesecake from water bath, remove foil and parchment from outside of springform, and chill cheesecake in refrigerator for at least 8 hours.

7. Step 7

   To serve, remove side of springform pan and parchment strips. Cut cheesecake with a long, thin-bladed knife.
   
   
   I added my raspberry puree to half of the cheesecake batter. 
   
   
   Recipe from:http://www.marthastewart.com
   
   

CHOCOLATE RASPBERRY CAKE

chocolate cake mix
raspberry puree (recipe follows)
cool whip chocolate frosting

Make cake according to package.  I used 2 9 inch pans.  Let cool.  While the cake is cooling you can prepare the raspberry puree. 

18 oz. frozen raspberries, thawed
1/2 cup sugar
2 tbsp. cornstarch

Puree the berries in a blender or food processor. Put into a saucepan and add sugar and cornstarch, heating over medium heat until it comes to a boil, stirring constantly. Once the mixture thickens, take it off the heat and let it cool.

When cake and puree has cooled spread puree in between the two layers of cake.  I wouldn't push down too much, as the puree may ooze out.  Place cake in fridge to let set more.  Frost and eat.  

PINEAPPLE BETTER THAN SEX CAKE

1 (18.5 oz) package yellow cake mix (do not use the pudding in the mix type)
2/3 cup sugar
1 (20 oz.) can crushed pineapple
1 (6 oz.) package vanilla pudding mix
1 tub non-dairy whipped topping
flaked or shredded coconut (toasted)

Directions:
1. Grease and flour a 9x13 inch cake pan, bake the cake according to package directions.
2. Put holes into the top of the cake (use toothpicks or wooden skewers)
3. Mix pineapple and sugar then pour over cake.
4. Cook the pudding according to the package directions and pour over cake. Chill in refrigerator.
5. Spread whipped topping over cake and sprinkle coconut on top.
6. Keep refrigerated.

RED VELVET CAKE BALLS

1 box red velvet cake mix
1 16 oz. can of cream cheese frosting
1 1b. of candy coating, like the candy melts at Michaels
decorations of choice

Prepare cake mix according to package and bake in 9x13 inch pan.  Let cool overnight.  When cooled, crumble cake into fine crumbs.  Mix in 3/4 - 1 can of frosting thoroughly.  Do not overwork but cake should hold together when you form balls.  Make 1 inch balls and place on a parchment lined tray.  Chill in fridge for 2-3 hours.  Melt candy coating and place balls in to coat one at a time.  Place balls back on tray.  While coating is still wet, sprinkle with decorations.  Chill in fridge another 20 - 30 minutes.  They are ready to eat.

Recipe from:http://www.justapinch.com

CHOCOLATE COBBLER

• 1 cup all-purpose flour
  
  
• 2 teaspoons baking powder
• ¼ teaspoons salt
• 7  tablespoons cocoa powder, divided
• 1 ¼ cup sugar, divided
• ½ cup milk (I used soy)
  
  
• ⅓ cup melted butter (I used Earth Balance)
• 1 ½ teaspoon vanilla extract
• ½ cup light brown sugar, packed
• 1-½ cup hot tap water

Preheat oven to 350 degrees.

First stir together the flour, baking powder, salt, 3 tablespoons of the cocoa, and 3/4 cup of the white sugar. Reserve the remaining cocoa and sugar.

Stir in the milk, melted butter, and vanilla to the flour mixture. Mix until smooth.

Pour the mixture into an ungreased 8-inch baking dish.

In a separate small bowl, mix the remaining white sugar (1/2 cup), the brown sugar, and remaining 4 tablespoons of cocoa. Sprinkle this mixture evenly over the batter.

Pour the hot tap water over all. Do not stir!

Bake for about 40 minutes or until the center is set.

Let stand for a few minutes. Serve with homemade ice cream using the gooey sauce to spoon over all.

recipe from: http://www.beckybakes.net

CHOCOLATE MACAROON TUNNEL BUNDT CAKE

                                                                           Cake

One Chocolate Cake Mix- prepared according to box instructions

(I have used German Chocolate or Devils Food)

Filling

2 egg whites

1/2 cup sugar

2 cups flaked coconut

2 Tablespoons flour

2 teaspoons vanilla

Glaze

2 cups powdered sugar

1 Tablespoon butter 2 Tablespoons Milk

1 teaspoon vanilla

for chocolate glaze you can add 2 Tablespoons of cocoa to the above mixture.

If you're in a hurry, you can cheat and microwave frosting in a can and drizzle over the top. 

Preheat oven to 350 degrees.  Spray your bundt pan with non-stick cooking spray.

Prepare cake mix as per box instructions.  In a separate bowl mix up the coconut filling.

Pour about 1/2 of the cake mix into your bundt pan. Now spoon filling in a "tunnel" on top of the batter.

Be careful not to let the filling touch the pan.

 Now pour and evenly cover the tunnel with the rest of the batter.  

Bake the cake for 45 minutes or until toothpick comes out clean.

Cool in pan for 20-30 minutes and turn onto a plate to cool the rest of the way.

Drizzle with frosting if you desire.

RECIPE BY: http://anaffairfromtheheart.blogspot.com

PUMPKIN SPICE CAKE

1 box spice cake mix
1 - 15 oz. can of pure pumpkin - not pie filling

Mix together and pour in cake pan, loaf pan or muffin tin sprayed with a non stick spray.

glaze:
powder sugar
milk ( I used skim )
sprinkle of pumpkin pie spice

Mix sugar and milk to desired consistency then add spice.


You can do this with chocolate cake and pumpkin mixed with chocolate chips and nuts, also.

PINEAPPLE ANGEL FOOD MUFFINS

1 box angel food cake mix
1 large can crushed pineapple (in its own juice)

Mix together in bowl. Line a muffin tin with foil cupcake liners. Fill each cup about 1/2 way full. Bake at 350 degrees for about 20 minutes until golden brown.

Makes around 36 muffins.
around 60 calories each

GLAZED EGGNOG BREAD

LOAF:

2 1/4 cups all-purpose flour

2 tsp baking powder

1/2 tsp salt

1/4 tsp freshly grated nutmeg

2 large eggs

1 cup granulated sugar

1 cup eggnog (low fat is fine)

1/2 cup butter, melted

1 tsp vanilla (or eggnog extract, if you have it)

1/2 tsp rum extract, optional

EGGNOG ICING:

1/2 cup powdered sugar

1/4 tsp vanilla extract

Dash freshly grated nutmeg

2 to 3 tsp eggnog

1. Preheat the oven to 350 degrees F.. Grease the bottom and 1/2 inch up the sides of a 9-by-5-by-3-inch loaf pan.

2. In a large bowl, whisk together flour, baking powder, salt, and nutmeg. Make a well in the center of the flour mixture and set aside.

3. In a medium bowl, combine the eggs, sugar, eggnog, melted butter, vanilla, and rum extract (if using). Add egg mixture to the flour mixture and stir just until moistened (batter will be lumpy).

4. Spoon batter into the prepared pan. Bake for about 45 to 50 minutes. Check for doneness by inserting a toothpick into the center of the loaf — it should come out clean. Cool in the pan on a wire rack for 10 minutes. Remove from pan and cool completely on a rack.

5. Prepare icing: Combine sugar, vanilla, and nutmeg. Stir in enough eggnog to reach drizzling consistency. Drizzle cooled loaf with icing. Grate a little bit of fresh nutmeg over the icing, then let icing set completely before wrapping loaf.

http://www.recipegirl.com/2008/06/03/eggnog-bread/#ixzz0ZJ2kfyAe

BERRY BRUNCH CAKE

1 1/2 cups all purpose flour

1 tsp. baking soda

1/4 tsp. salt

1/2 cup sugar

1 large egg

8 oz. fat free plain yogurt

2 tbsn. canola oil

1 tsp. vanilla extract

1 - 1 1/2 cups fresh or frozen berries, rinsed and drained ( I use blueberries, raspberries, blackberries)

Topping:

1/2 cup all purpose flour

1/4 cup sugar

2 tbsn. butter or magerine, softened

1 tsp. ground cinnamon

Preheat oven to 350 degrees. Coat an 8x8 baking dish with nonstick spray.

In large bowl, combine flour, baking soda, salt and sugar.

In medium bowl, combine egg, yogurt, oil and vanilla. Stir egg mixture intoe flour mixture, just until moist. Stir in berries. Spoon batter into prepared baking dish.

In a small bowl, using a fork, combine flour, sugar, butter and cinnamon until mixture resembles coarse crumbs. Sprinkle over cake. Bake 40 - 45 minutes or until toothepick comes out clean.

Makes 8 servings.

calories: 280
fat: 7 grams

Recipe from: Prevention Healthy cooking

CRANBERRY ORANGE BREAD

1 and 1/3 cups Butter, softened
1 and 1/4 cup Sugar; divided
1 cup Brown Sugar
1 cup Sour Cream
1 cup Orange Juice (Fresh squeezed, if you have it)
4 eggs
5 cups of Flour
1 tsp Baking Powder
1 tsp Baking Soda
1 tsp Kosher Salt
½ pound Fresh Cranberries; coarsely chopped

Preheat oven to 350°
Grease two 9″x5″ Loaf pans
In a medium bowl, stir together the flour, baking powder, baking soda, and kosher salt and set aside
Toss the chopped cranberries and 1/4 cup of the sugar together in a small bowl and set aside
In a large mixing bowl, cream together the Brown Sugar, Sugar and Butter until fluffy
Add the eggs, one at a time, until well combined
Mix in the sour cream, and then add the orange juice
Add the Flour mixture, a little at a time, until just combined (do not over mix)
Fold in the cranberry mixture
Divide the batter between the two loaf pans and bake for for 1 hour, or until a toothpick inserted near the center comes out clean
Cool in pans for a few minutes, and then transfer to wire rack
Allow to Cool completely before slicing

Recipe from: http://blog.delementals.com/2009/11/21/cranberry-orange-bread/

CRANBERRY CAKE

1 1/2 stick (12 tablespoons) unsalted butter, divided
3/4 cup brown sugar
2 3/4 cups fresh cranberries
1/4 cup fresh orange juice
1 box yellow cake mix

Prepare cake mix according to package.
Melt butter and brown sugar in an 8 inch iron skillet over medium heat until it starts to bubble. Remove from heat. In a saucepan cook cranberries and orange juice until berries start to pop. Pour most of the berry mixture evenly over the cooled caramel and mix some into the cake batter. Pour cake batter over berry and caramel mixture in skillet. Bake at 350 degrees for 30-45 minutes until golden brown or until toothpick inserted comes out clean. Allow to cool. Run knife along edge and invert cake onto serving platter.

PUMPKIN SPICE CAKE

This cake was even better the next day. Just re-warm the glaze each time you use it.
This cake is, definately, not one of the healthier recipes.

CAKE:
1 (18oz.) box yellow cake mix
1 (15oz.) can pumpkin
3/4 cup brown sugar, lightly packed
1/2 cup canola oil
2 tsp. pumpkin pie spice
4 eggs

GLAZE:
1 cup butter
1 cup brown sugar
1 cup chopped pecans

Preheat oven to 350. Grease a large bundt pan. In a large bowl mix together cake mix, pumpkin, brown sugar, oil and pumpkin pie spice. Beat with a mixer for 1 minute. Add eggs, beat for 2 minutes. Prepare topping by melting butter with the brown sugar in a small saucepan. Remove from heat and add nuts. Pour half of cake batter in greased bundt pan. Pour small amount of topping mixture on top of the cake batter, all the way around. Try not to let it touch the sides of the pan. Pour the rest of the batter into pan. Bake cake for 45 minutes to 1 hour. Cool in pan on wire rack for 15 minutes. Invert on cake plate. When cake is completely cool,re-warm remaining topping and drizzle over cake.

I drizzle over each slice rather than the whole cake.

recipe from www.recipezaar.com