RECIPE EXCHANGE: Cakes galore
This week’s column features two cake recipes sent in by Dorothy Thompson of Iron River. Thanks Dorothy!
1¾ cup graham cracker crumbs
½ cup melted butter or margarine
¼ cup sugar
Combine the ingredients and pat the mixture into bottom of 9-inch spring-form pan, set aside.
6 – 3-ounce packages cream cheese, at room temperature
1 cup sugar
1 teaspoon vanilla
½ teaspoon almond extract
16 ounces sour cream
Preheat the oven to 350 degrees. Mix the cream cheese with the sugar. Add eggs, vanilla and extract. Gently stir in sour cream. Pour into the graham cracker crust. Bake for exactly 40 minutes. Then turn oven off, prop open oven door and let cheesecake cool to room temperature in oven. It’s important to let it cool this way to prevent cracks in top. You can leave it plain or add any berries you like on top.
No Name Cake
1 cup flour
1 cup chopped nuts
1 stick butter or margarine
Preheat the oven to 350 degrees.
Melt butter, mix with nuts and flour and press the crust into a 9-by-13-inch pan. Pat well over bottom of pan. Bake for 20 minutes and cool.
8 ounces cream cheese
1 cup powdered sugar
1/2 large container Cool Whip
1 large package chocolate instant pudding
For the first layer of the filling, mix the cream cheese, powdered sugar and one-half of the Cool Whip. Blend well and pour over cooled crust. For second layer, mix pudding as directed on package. Pour this over first layer. Let this set-up before adding the remaining one-half bowl of Cool Whip and sprinkle with nuts. Note: Any pudding flavor may be used.
This column is for readers who want to share a favorite recipe or are looking for new ones. Send your requests and recipes to: Duluth News Tribune, 424 W. First St., Duluth, MN 55802 or email email@example.com. You must include your first and last name, city and daytime telephone number.