Cheesecake

Crust:
1 1/2 c. graham cracker crumbs
4 Tbsp. butter, melted
4 Tbsp. sugar

Combine the above ingredients, and press evenly into the bottom of the springform pan.  Bake at 350 deg until lightly browned, about 10-12 minutes.
Remove to cool.

    * 20 ounces cream cheese (2 1/2- 8 ounce packages)
    * 1 3/4 cups granulated sugar
    * 2 teaspoons pure vanilla extract
    * 3 eggs
    * 3 tablespoons cornstarch
    * 1 pint heavy whipping cream
    * 1/2 teaspoon salt
    * 2 tablespoons lemon juice (I like to use fresh) (about 1 lemon)

Make sure all ingredients are room temp. before starting.

   1. Cream together cheese, sugar, and vanilla.
   2. Add eggs, one at a time. Mix well.
   3. Add cornstarch, whipping cream and salt.
   4. Mix on high speed for 3 minutes.
   5. Add lemon juice.
   6. Pour into prepared 10 inch crust in springform pan.
   7. Bake at 350 deg for 15 minutes.  Lower the temperature to 200 deg, and bake for 1 hour and 10 minutes, or till the center no longer looks wet or shiny, or wiggles very much when you shake the pan.  Remove the cake from the oven and run a knife around the inside edge of the pan.  Turn the oven off and place the cake back in the oven, with the oven door propped open (sometimes I use a wooden spoon to keep it open.  Let the cake sit in the oven while it cools, about another 30 minutes-1 hour
   9. Remove and cool on rack until cheesecake reaches room temperature.
  10. Chill 12 hours before removing from pan.
  11. Top with desired fruit.

Carrot Cake and Lemon Icing

Carrot Cake

Cake
2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 tsp Nutmeg
1/2 tsp Allspice
2 cups sugar
1/2 cup canola oil
3/4 cup unsweetened applesauce
4 large eggs
3 cups grated peeled carrots
1 1/4 cups coarsely chopped walnuts
2 tablespoons minced peeled ginger


Preheat oven to 350°F. Butter two 9-inch-diameter cake pans. Line bottom of pans with waxed paper.
Butter and flour paper; tap out excess flour. Whisk flour, baking soda, salt, cinnamon, nutmeg and allspice in medium bowl to blend. Whisk sugar, applesauce and oil in large bowl until well blended. Whisk in eggs 1 at a time. Add flour mixture and stir until blended. Stir in carrots, walnuts and ginger. Divide batter between prepared pans.

Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans 15 minutes. Turn out onto racks. Peel off waxed paper; cool cakes completely.


Icing
1.5 8-ounce packages cream cheese, softened
2 sticks (1 cup) unsalted butter, softened
1/2 teaspoon grated lemon zest
3/4 tablespoon fresh lemon juice
1/2 tablespoon vanilla extract
1 3/8 cups powdered sugar
In a standing mixer fitted with the whisk attachment, whip the cream cheese and butter on medium-high speed until combined and airy, about 2 minutes. Mix in the lemon zest, lemon juice, and vanilla.
Sift the powdered sugar onto a piece of parchment or wax paper. With the mixer on low speed, slowly pour the sifted powdered sugar into the frosting (use both hands to bend the paper so the sugar pours slowly into
the bowl).
Scrape down the sides of the bowl with a rubber spatula. If the frosting seems too soft to spread, allow it to chill for 15 minutes in the refrigerator.

Apple Crisp

This is my Mother-in-Law's recipe

Apple Crisp

6 Med Apples
1 C Water
1 Pkg Moist White Cake Mix
1 C Light brown sugar
1/2 C melted butter
1 t Ground cinnamon


Pre Heat oven to 350
arrange apple slices in ungreased 9x13
pour water over top
Combine rest of ingredients and sprinkle over top

Bake 50-55 min

Cheesecake

Ahhh...cheesecake.  My adventure with cheesecakes started when I decided to make my Dad a Key Lime Cheesecake.  I scoured the internet and then ended up calling my good friend Emily who not only had a recipe, but also was a wealth of information about technique.  Since then I have done plain, and pumpkin.  Here is the plain recipe.  I will add the other two soon!

Crust:
1 1/2 c. graham cracker crumbs
4 Tbsp. butter, melted
4 Tbsp. sugar

Combine the above ingredients, and press evenly into the bottom of the springform pan.  Bake at 350 deg until lightly browned, about 10-12 minutes.
Remove to cool.

    * 20 ounces cream cheese (2 1/2- 8 ounce packages)
    * 1 3/4 cups granulated sugar
    * 2 teaspoons pure vanilla extract
    * 3 eggs
    * 3 tablespoons cornstarch
    * 1 pint heavy whipping cream
    * 1/2 teaspoon salt
    * 2 tablespoons lemon juice (I like to use fresh) (about 1 lemon)

Make sure all ingredients are room temp. before starting.

   1. Cream together cheese, sugar, and vanilla.
   2. Add eggs, one at a time. Mix well.
   3. Add cornstarch, whipping cream and salt.
   4. Mix on high speed for 3 minutes.
   5. Add lemon juice.
   6. Pour into prepared 10 inch crust in springform pan.
   7. Bake at 350 deg for 15 minutes.  Lower the temperatureto 200 deg, and bake for 1 hour and 10
       minutes, or till the center no longer looks wet or shiny, or wiggles very much when you shake the
       pan. (the time is really loose.  Really go for looks/wiggliness as your gauge!)  Remove the cake
       from the oven and run a knife around the inside edge of the pan.  Turn the oven off and place the
       cake back in the oven, with the oven door propped open (sometimes I use a wooden spoon to keep
       it open.  Let the cake sit in the oven while it cools, about another 30 minutes-1 hour
   9. Remove and cool on rack until cheesecake reaches room temperature.
  10. Chill 12 hours before removing from pan.
  11. Top with desired fruit.

Apple Crisp

This is my Mother-in-law Marilyn's recipe:

Apple Crisp

6 Med Apples
1 C Water
1 Pkg Moist White Cake Mix
1 C Light brown sugar
1/2 C melted butter
1 t Ground cinnamon


Pre Heat oven to 350
arrange apple slices in ungreased 9x13
pour water over top
Combine rest of ingredients and sprinkle over top

Bake 50-55 min