Cheese Cake

 

Crust:

2 cups grahm cracker crumbs (I used the cinnamon grahm crackers and spun them in the food processor; if you use the regular ones, you'll need to add a 3 - 6 tbls of sugar to the crumbs)

6 tbsp of melted butter

 

Cheesecake:

3 pkgs (8oz) cream cheese - softened

3/4 cup sugar

3 eggs

1 tsp vanilla

 

 Directions:

1. Preheat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crumbs, butter (and sugar if you did not use cinnamon grahm crackers); press firmly onto bottom of pan. Bake 10 minutes. I do not have a springform pan, so I used a 9x9 square brownie pan (thank you Melanie for that Christmas gift!)
2. Beat cream cheese and 3/4 cup sugar in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Add vanilla; mix well. Pour over crust.
3. Bake 50 to 55 minutes or until center is almost set. (Bake 45 to 50 minutes or until center is almost set if using a dark nonstick springform pan.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.  Or, just serve out the the square pan like I did!  Refrigerate 4 hours or overnight.  Store leftover cheesecake in refrigerator. 
4. Topping:  I defrosted some strawberries that we had from last years strawberry season and added a bit of cinnamon and sugar.  Stirred well, poured over the top.

 

Basic Vanilla Cake with Homemade Frosting

Basic White Cake

• 1 cup white sugar
• 1/2 cup butter
• 2 egg whites
• 1 whole egg
• 2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1 3/4 teaspoons baking powder
• 1/2 cup milk

1. Preheat oven to 350 degrees F.
2. Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.
3. In a medium bowl, cream together the sugar and butter. Stir in vanilla. Beat in the eggs, one at a time - alternating with the flour/baking powder mixture.
4. Stir in the milk slowly, constantly mixing, until batter is smooth.
5. Bake for 30 to 40 minutes, or until golden brown and toothpick comes out clean.

(I found this at http://catherine-laurenzi-bridges.suite101.com/basic-cake-recipes-a24458)

This is a yummy recipe that works well with fruit.  I've made this with blueberries baked in and fresh strawberries in the past.  Since we have a freezer full of frozen strawberries from last years strawberry season, I used previously frozen strawberries.  Very yummy.  Although, you can see where the strawberry juice began to run a bit. 

Vanilla Buttercream Frosting

Ingredients

• 1/2 cup butter, softened
• 4-1/2 cups confectioners' sugar
• 1-1/2 teaspoons vanilla extract
• 5 to 6 tablespoons 2% milk

Directions

• In a large bowl, cream butter until light and fluffy. Beat in the confectioners' sugar, vanilla and enough milk to achieve desired consistency. Yield: About 3 cups

(I found this at http://www.tasteofhome.com/Recipes/Easy-Vanilla-Buttercream-Frosting)

I have NEVER made homemade frosting before and was pretty intimitated.  I had no idea how much butter and/or shortening was in frosting!  But boy was it awesome!  I'm pretty sure that I could eat it by the spoonful!  I added strawberry juice in place of the milk (as prev. mentioned - we had frozen strawberries and the juice was easy to get from the bag it was froze in.).  I also added a tablespoon or two of pureed strawberries.  This makes for a dye-free and flavorful way to tint the frosting.

Just as a side note, I don't add extra dyes to any of my foods.  We figure that if it isn't necessary, why add it. 

Cinnamon Roll Cake

 

 

CAKE:

• 3 cups Flour
• 1/4 teaspoon Salt
• 1 cup Sugar
• 4 teaspoons Baking Powder
• 1 1/2 cups Milk
• 2 Eggs
• 2 teaspoons Vanilla
• 1/2 cup ( 1 stick)  Butter, melted

TOPPING:

• 1 cup ( 2 sticks) Butter, softened
• 1 cup Brown Sugar
• 2 Tablespoons Flour
• 1 Tablespoon Cinnamon (or more)

GLAZE:

• 2 cups Powdered Sugar
• 5 Tablespoons Milk
• 1 teaspoon Vanilla

Preheat oven to 350 degrees. Spray a 9×13 glass baking pan with cooking spray. Set aside.

In an electric or stand mixer add the flour, salt, sugar, baking powder, milk, eggs, and vanilla. Once combined well , slowly stir in the melted butter. Pour into the prepared 9×13 baking pan.

For topping, In a large bowl mix the 2 sticks of butter, brown sugar, flour and cinnamon together until well combined and creamy. Drop evenly over the batter by the tablespoonfuls and use a knife to marble/swirl through the cake.

Bake at 350 for 35-40 minutes or when a toothpick inserted near the center comes out nearly clean.

FOR GLAZE:  In a medium bowl, mix the powdered sugar, milk and vanilla together with a whisk. Drizzle evenly over the warm cake. Serve warm or at room temperature.

 

I got this off of http://www.chef-in-training.com/2012/01/cinnamon-roll-cake

 

It turned out  really good, but I also had the boys help me with this part (where you swirl around the 2 parts) so the edges had no cinnamon/sugar mix while the middle had way too much.  Next time I'll be sure to swirl evenly.  Also thinking this might make great cupcakes!