EsyRecipes

Discription:It’s extremely easy to make, and the almond extract and macadamia nut crust give it a delicious and unique flavor. It goes great topped with cherry or blueberry pie filling, but you could use any fruit filling or none at all.Try it and Enjoy!!


Ingredients:

• 1 ¾ cup graham cracker crumbs (crushed)
• ¼ cup macadamia nuts (crushed)
• 1 teaspoon ground cinnamon ½ cup butter
• 5 (8 oz) Packages of softened cream cheese
• 1 ¾ cup sugar
• 3 tablespoons of flour
• 5 eggs
• 2 egg yolks
• ¼ heavy whipping cream
• 1 ½ teaspoons almond extract

Step 1: Preheat your oven to 400 degrees. Crush graham crackers and macadamia nuts and mix them together with ground cinnamon and melted butter in a bowl.
Step 2: Press onto the bottom and sides of a 9 inch springform pan.
Step 3: Place it into the oven and bake for 7 minutes, then remove and let it cool.
Step 4: Increase oven temperature to 475 degrees. Combine cream cheese, 1 ¾ cup sugar, 3 tablespoons of flour, 5 eggs and 2 egg yolks, and mix thoroughly. Next, add almond extract and heavy whipping cream and mix just enough to blend. 
Step 5: Pour filling mixture over your crust. Place back in the oven and bake on 475 for 10 minutes.
Step 6: Reduce oven temperature to 200 degrees and let your cheesecake bake for 1 hour. After an hour turn off your oven, but leave the cake in there for another hour before taking out.
Step 7: Remove the cheesecake from your oven, cool slightly and then place it overnight in your refrigerator.

Discripiton:This is a classic recipe for German Chocolate Cake.he cake itself is fairly rich and moist; the frosting uses ingredients such as shredded coconut and chopped pecans. As you can see from the ingredient list, this might not be the healthiest recipe for you, but it sure is good! This cake is a triple layer so make sure to take small slices. This recipe makes a perfect dessert, give it a try for Easter.
Ingredients:

• 1 (4 ounce) package sweet dark chocolate
• 1/2 cup water
• 2 cups flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup butter (softened)
• 2 cups sugar
• 4 eggs (separated)
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• Frosting-
• 1 (12 ounce) can evaporated milk
• 1 1/2 cups sugar
• 3/4 cup butter
• 4 egg yolks (slightly beaten)
• 1 1/2 teaspoons vanilla extract
• 1 (7 ounce) package shredded coconut (about 2-2/3 cups)
• 1 1/2 cups chopped pecans

Step 1: Pre-heat the oven to 350 degrees. Grease and flour 3 (9 inch) round baking pans. Over a double boiler melt the chocolate. Stir until chocolate is completely melted. Remove from heat and set aside. In another bowl sift flour, baking soda, and salt. Set aside.
Step 2: In a large bowl beat butter and sugar with an electric mixer until light and fluffy. Add egg yolks, one at a time beating well after egg one is added. Stir in melted chocolate and vanilla extract. Add the flour mixture alternately with buttermilk beating well after each addition (so add a little flour, then a little buttermilk, repeat until gone). Beat egg whites with an electric mixer on high speed until they form a peak. Fold egg whites into batter. Pour and divide evenly into the 3 baking pans.  Bake at 350 degrees for 30 minutes or until a toothpick comes out clean. Remove from oven and cool for 15 minutes. After 15 minutes remove from the cake pans and finish cooling on wire racks.
Step 3: To make the frosting- In a large sauce pan add milk, sugar, butter, egg yolks and vanilla. Cook on medium heat for 12 minutes while stirring constantly until the mixture has thickened and is golden brown. Remove from heat, stir in coconut and pecans. Cool to room temperature and spreading consistency.
Step 4: Spread the frosting between each of the layers and then over the top and sides of the entire cake.

Discription:This is very tasty cake.Try it and Enjoy!!
Ingredients

• 4 eggs, separated
• 1/2 cup baking cocoa
• 1/2 cup hot water
• 3/4 cup all-purpose flour
• 1-1/4 cups sugar, divided
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup canola oil
• 1 teaspoon vanilla extract
• 1/4 teaspoon cream of tartar

Frosting:

• 1-1/2 cups heavy whipping cream
• 1/4 cup confectioners' sugar
• 15 small fresh strawberries, halved
• Fresh mint, optional

• Let egg whites stand at room temperature for 30 minutes.
• Line two greased 9-in. heart-shaped pans with waxed paper and grease the paper; set aside. 
• In a small bowl, combine cocoa and water until smooth; cool.
  In a large bowl, combine the flour, 1 cup sugar, baking soda and salt. 
• In another bowl, whisk the egg yolks, oil, vanilla and cocoa mixture. 
• Add to dry ingredients; beat until well blended.
  In a small bowl, beat egg whites and cream of tartar until soft peaks form. 
• Gradually add the remaining sugar, 1 tablespoon at a time, beating until stiff peaks form; fold into chocolate mixture.
  Pour into prepared pans. 
• Bake at 350° for 18-20 minutes or until top springs back when lightly touched. 
• Cool for 10 minutes before removing from pans to wire racks to cool completely; carefully remove waxed paper.
  In a large bowl, beat cream until it begins to thicken.
• Add confectioners' sugar until stiff peaks form; reserving 1-1/2 cups. 
• Spread remaining frosting between layers and over top and sides of cake.
  Spoon reserved frosting into a pastry bag with a star tip. 
• Pipe a decorative lattice design on cake top and sides. 
• Garnish with strawberries and mint if desired. 
• Refrigerate until serving. Yield: 12 servings.

Discription:Perfect for almost any party theme, this jewel of a cake will make your little princess feel like a birthday queen.
Ingredients

• 2/3 cup flour
• 16 1/2-ounce roll refrigerated sugar cookie dough
• Template for cookie pattern
• 4 tablespoons yellow decorating sugar
• 2 (16-ounce) cans white frosting
• Candy decorations (we used regular and mini M&M's, and Stardrops hard candies)
• 2 (8-inch) round cakes

• Knead the flour into the cookie dough to firm it up. 
• On a floured surface, roll the dough into a 1/4-inch-thick rectangle.
• Using the template, cut out as many cookies as you can. 
• Keep rerolling the dough scraps and cutting until you have 12 cookies -- 11 for the cake plus a backup. Transfer the cookies to a foil- or parchment-lined baking sheet and sprinkle them generously with yellow sugar.
• Bake them according to the package directions until they're golden brown around the edges.
• Transfer them to a wire rack to cool completely.
  

• Spoon 1/2 cup of the frosting into a resealable plastic bag. 
• Snip off a corner of the bag and pipe designs onto the cookies. 
• Add candy decorations as shown above. 
• Allow the frosting to set for at least 1 hour before handling the cookies.
  

• Use a long serrated knife to trim the top of one of the cakes flat, if needed. 
• Place it on a serving platter, spread a thin layer of frosting on the top, then lay the other cake on it, rounded side up. 
• Generously frost the stack and use a spoon to draw the frosting on top up to a point as shown.
• Carefully press the cookies around the side of the cake, piping lines of frosting between the cookies to secure them. Serves 11.

Discription:The cheesecake is topped with an assortment of fresh fruits and cool whip. You can use whichever fruits you like and whichever type of cool whip you prefer.
Ingredients:

• 1 cup crushed NILLA wafers (crushed)
• 3 tablespoons butter (melted)
• 3 tablespoons sugar
• 4 (8 ounce) packages cream cheese
• 1 cup sugar
• 2 tablespoons flour
• 1 cup sour cream
• 4 eggs
• 1 package JELL-O (4 serving size) lemon flavor instant pudding and pie filling
• 2 cups cool whip strawberry whipped topping (thawed)
• 1 cup fresh blueberries
• 1 cup fresh strawberries (sliced)
• 1 cup kiwis (peeled and sliced)

Step 1: Pre-heat the oven to 325 degrees. In a bowl mix crushed nilla wafers, sugar, and melted butter. Line a 13×9” baking dish with aluminum foil and firmly press the mixture onto the bottom of the foil. Place into the oven and bake for 10 minutes. Remove and set aside.
Step 2: In a large mixing bowl beat cream cheese, 1 cup of sugar and flour. Add sour cream, mix well. Beat in eggs, 1 at a time. Mix each egg until well blended. Stir in lemon flavor pudding mix. Pour over the crust. Place into the oven and bake for 1 hour or until the filling is almost set. Remove from the oven, allow to cool. Place into the refrigerator overnight.
Step 3: Lift foil of the baking dish and place the cheesecake on a serving platter. Spread with whipped topping and fruit.

Discription:This is an older recipe that has become very popular, and for good reason. This cake is very moist and uses a combination of pineapple, bananas and chopped pecans that go right into the cake batter. The cake is first baked and then topped with cream cheese frosting, which goes perfect with this cake. This is a triple layer cake for it will make a lot; just a small piece will be enough to fill you up. This cake got eaten very fast around here. If you are looking for a fantastic cake recipe to make for the Holidays, give this one a try.
and Enjoy!!!!
Ingredients:

• 3 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups sugar
• 1 teaspoon ground cinnamon
• 3 eggs (beaten)
• 1 cup vegetable oil
• 1 ½ teaspoons vanilla extract
• 1 (8 ounce) can crushed pineapple (with juice)
• 1 cup pecans (chopped)
• 2 cups bananas (chopped)
• ½ cup pecans (chopped)
• Cream cheese Frosting-
• 1 (8 ounce) package cream cheese (softened)
• ½ cup butter or margarine (softened)
• 1 (16 ounce) package powdered sugar (sifted)
• 1 teaspoon vanilla

Step 1: Pre-heat the oven to 350 degrees. In a large mixing bowl combine flour, baking soda, salt, sugar and cinnamon. Add eggs and oil, stirring until the dry ingredients are moistened. Stir in vanilla, pineapple, 1 cup pecans and bananas. Pour batter into 3 9” round baking pans.
Step 2: Bake at 350 degrees for 25-30 minutes or until a toothpick comes out clean. Remove from the oven and allow to cool in cake pans on a wire rack for 10 minutes. After 10 minutes remove from the cake pans and cool completely.
Step 3: To make cream cheese frosting- In a mixing bowl beat cream cheese and butter. A little at a time add powdered sugar until the mixture is smooth. Add vanilla extract. Frost cake with the frosting and top with ½ cup chopped pecans.

Discription:This is very tasty Christmas Plum Pudding cake.Try it and Enjoy!!!!!
Ingredients:

• 4 oz. all-purpose flour
• 4 oz. freshly made soft white bread crumbs
• 4 eggs
• 1/2 lb. butter
• 1/2 lb. sugar
• 12 oz. sultanas
• 12 oz. raisins
• 8 oz. currants
• 4 oz. citron (mixed peel)
• 1 lemon, juice & grated rind
• 2 rounded tsp. allspice
• 2 rounded tsp. nutmeg
• 1 c. plus 3 tbsp. 
• Guinness stout

• Melt margarine and add sugar. 
• In a separate bowl, beat eggs and add to fruit and breadcrumbs. 
• Allow the sugar to dissolve in the margarine, but DO NOT BOIL. 
• Add all the fruit and the stout to melted margarine and sugar. Combine the flour and spices, then add to the mixture and mix well.
• Pour into a greased Pyrex bowl and steam for about 3 hours in a Bain-marie or covered double boiler. Carefully turn out onto a plate while the bowl is still warm. 
• Serve in wedges with the topping of your choice (ice cream, whipped cream, hard sauce, brandy butter, drizzled icing, etc.).

Optional: You can divide the batter into two smaller bowls and follow the same directions.

Discription:This is very tasty apple cake.Try it and Enjoy!!
Ingredients:

• 3 egg whites
• 1-1/2 c.sugar
• 1c. unsweetened applesauce
• 1tsp. vanilla
• 2c. all-purpose flour
• 2tsp. ground cinnamon
• 1tsp. baking soda
• 1/2 tsp. salt
• 4 c. sliced, cored and peeled tart apples

• Preheat oven to 350F. 
• Beat egg whites until slightly foamy; add sugar, Heart-Shaped Cake Panapplesauce and vanilla.
• Combine flour, cinnamon, baking soda and salt in separate bowl; add to applesauce mixture.
• Spread apples in 13 x 9 inch pan or another large round or shaped cake pan sprayed with nonstick cooking spray.

• Spread batter over apples. 
• Bake 30 to 35 minutes or until a toothpick inserted into center comes out clean; cool on wire rack. 
• Cut and serve with ice cream or whipped cream; This is for Valentine's Day.
  

Discription:This is very nice lemon carrot cake.
Ingredients:
For Cake:

• 3 c. all-purpose flour
• 1tsp. baking soda
• 1tsp. salt
• 1c. butter or margarine, softened
• 2c. granulated sugar
• 2eggs, lightly beaten
• 2 tsp. vanilla
• 1c. milk
• 1 c. finely shredded carrot
• 2 tbsp. lemon juice
• 1 recipe Lemon Frosting 
• Preheat oven to 350F.
• Generously grease and flour 12-inch cake pan for the hat brim and 1-1/2 quart heat-safe bowl for the hat crown. 

For Lemon Frosting :

• 2medium-sized lemons
• 4 c. confectioners sugar
• 1/2 c. butter or margarine (1 stick), softened
• 1 drop red food coloring

For Decorating :

• Assorted flowers for garnish
•   Bow to match

For Cake:

• Using a wire whisk, combine flour, baking soda and salt in a large bowl; set aside. 
• Combine the butter and sugar in a large bowl. 
• Beat with electric mixer at medium speed 2 to 3 minutes or until smooth and fluffy. 
• Add eggs and vanilla; beat well. Alternately add flour mixture and milk, ending with flour. 
• Add carrot and lemon juice; beat until blended. 
• Do not over beat.
• Pour 3-1/2 cups of batter into the 1-1/2 quart bowl and spread evenly. 
• Pour remaining batter into 12-inch cake pan and spread evenly.
• Bake brim cake at 350F for 20 minutes or until a toothpick inserted in the center comes out clean.
• Remove from oven and cool in the pan on a wire rack for 10 minutes; invert onto a wire rack and cool completely.
• Bake bowl cake at 350F for 1 hour or until a toothpick inserted in the center comes out clean.
• Remove from oven and cool in the bowl on a wire rack for 10 minutes; invert onto a wire rack and cool completely.

For Lemon Frosting :

•   Grate 1-1/2 teaspoons peel from lemons and squeeze 5 tablespoons lemon juice; place in a large bowl. 
• Add confectioners sugar and butter; beat at medium speed until smooth, scraping bowl often.
• Spoon about 1/4 cup frosting into a small bowl and add the food coloring until blended. 
• Cover both bowls with plastic wrap until ready to use.
  

For Decorating :

•  Assorted flowers for garnishBow to match
• Place the hat brim cake onto a flat cake plate. Spread the top and sides with 1 cup of lemon frosting. 
•  Using a spreading knife dipped in water, smooth out the frosting as best you can.
• Place the hat crown cake onto the center of the brim cake. 
• If the cake is too rounded, trim it so it is flat. 
• Spread with 1-1/4 cups of lemon frosting, smoothing it as much as possible. 
• Make sure the space between the top and brim is sealed.
• Using a medium writing tip with your pastry bag, pipe out pink frosting into groups of 3 dots covering the hat top in a pattern as shown in the photo.
• Using a large writing tip with your pastry bag, pipe out white frosting with dots all the way around the top edge of the brim. 
• Decorate with assorted flowers and a bow around the base of the crown.