Chocolate Cheesecake

Ingredients: 12 oz Semi-sweet chocolate; chopped 1 1/2 Sticks (3/4 cup) unsalted butter 1 cup Sour cream at room temperature 1 tsp Vanilla 3 large Eggs 1 cup Sugar 3 8-oz packages cream cheese; softened 1 cup Chopped pecans Confectioners sugar and unsweetened cocoa powder for dusting the cake if desired 1 Chocolate graham wafer pie crust Procedures: In a large metal bowl set over a pan of barely simmering water melt the chocolate and the butter, stirring until the mixture is smooth, stir in the sour cream and the vanilla, and let the mixture cool. In a bowl beat together the eggs and the sugar until the mixture is thick and pale and forms a ribbon when the beaters are lifted and beat in the cream cheese. Stir in the chocolate mixture and fold in the pecans. Pour the filling into the prepared crust and bake the cheesecake in the middle of a preheated 325 degree F oven for 2 hours, or until it is just set. (The cake will fall in the middle.) Let the cheesecake cool in the pan on a rack, chill it, covered loosely, overnight, and remove the side of the pan. Sprinkle the confectioners sugar and the cocoa powder decoratively over the cheesecake.

Ice Box Fruit Cake

Ingredients: 400 g vanilla wafers, crushed (2 packs) 1/2 cup rum 1 cup cashew nuts, chopped 1 cup walnuts, chopped 1 cup raisins 1 cup glazed fruits 1 cup cherries, chopped 1 can, 300 ml condensed milk Procedures: 1. In a bowl, soak cashew nuts, walnuts, raisins, glazed fruits and cherries in rhum for about a minute or overnight in refrigerator. 2. 3. 4. Add milk and thoroughly mix using a laddle. Add vanilla wafers to form a dough. Press dough into a loaf mold.

5. Allow cake to age inside the refrigerator for at least a week. The flavors will have a chance to blend and all of the milk be absorbed into the cake.

Blueberry Muffins
Ingredients 1 1/2 cups all-purpose flour 2 teaspoons baking powder 3/4 cup white sugar 1/2 teaspoon salt 1/4 cup fresh milk

1 piece raw egg 1/3 cup vegetable oil 1/2 to 1 cup blueberries, fresh or canned

Cooking Procedure: Preheat oven to 350 degrees Fahrenheit. Combine and mix well flour, sugar, baking powder, and salt. set aside. In another large mixing bowl, combine egg, vegetable oil, and milk. Whisk until all the ingredients are distributed (using an electric mixer). Continue whisking while gradually adding the flour mixture. Turn the mixer off and add-in the blueberries. Fold-in the mixture until the blueberries are distributed well. Arrange paper cups on a muffin pan. Scoop mixture and arange in each paper cups. Place the muffin pan inside the oven and bake for 22 to 25 minutes, or until it passes the toothpick test. Remove from the oven and allow the temperature to cool down. Transfer to a serving plate and then serve.

Ice Scramble Recipes (Filipino Style)

Chocolate syrup Ingredients: 1 cup Alaska Evaporada 1/2 cup instant chocolate powder 3 tablespoons sugar 1 cup water 1 pc banana, chopped (optional) 3 cups crushed ice

Procedures: Place all ingredients in a blender and process until smooth. 2. Ice Scramble Ingredients: sugar evaporated milk banana flavor pink coloring Procedure: 1. Mix syrup with crushed ice. 2. Top with powdered milk (optional)

Vanilla icing for cookies or pound cake.

Ingredients: 2 cups confectioners' sugar, sift before measuring 1 1/2 tablespoons butter, soft 1/2 teaspoon vanilla extract 1/4 teaspoon salt 3 to 4 tablespoons milk Preparation: Combine all icing ingredients in small mixing bowl. Stir until smooth and well blended. Adjust for spreading consistency if necessary, adding more milk or more confectioners' sugar. Spread icing or drizzle on warm cookies or pound cake.

Cheesecake Banana
Crust Ingredients: 1 1/2 cup Graham Cracker Crumbs 1/4 cup Sugar; Granulated

Cheesecake Ingredients: 1 lb Cream Cheese 1/4 cup Sugar; Granulated 2 tsp Lemon Juice 4 Eggs; large 1 cup Sour Cream 1 cup Bananas; Mashed; * 6 tbsp Butter; Melted * Approximately 3 medium bananas should yield the 1 cup of mashed Crust Procedures: Preheat the oven to 350 degrees F. Place the crumbs in a mixing bowl and add the butter and sugar. Blend well. Press the crumb mixture onto the bottom and partly up the sides of a greased 9-inch springform pan. Smooth the crumb mixture along the bottom to an even thickness. Bake for about 10 minutes in the oven at 350 degrees F. Cool before filling. Cheesecake Procedures: Preheat the oven to 350 degrees F. In a large mixing bowl; beat the cream cheese, sugar and lemon juice together. Add the eggs, one at a time, beating well after each addition. Stir in the sour cream and the mashed bananas and blend well until very smooth.

Pour the mixture into the prepared crust and bake for 1 hour. Cool in the oven, with the door propped open, until the cake is at room temperature. Chill until serving time.

Black Forest Mini Cheesecakes

Ingredients: 24 Vanilla wafer cookies 16 oz Cream cheese; softened 1 1/4 cup Sugar 1/3 cup Hersheys Cocoa 2 tbsp All-purpose flour 3 Eggs 8 oz Dairy sour cream 1/2 tsp Almond extract Canned cherry pie filling chilled Sour Cream Topping Ingredients: 8 oz Dairy sour cream 2 tbsp Sugar 1 tsp Vanilla extract

Procedures: Heat oven to 325 degrees F. Line muffin cups (2-1/2 inches in diameter), with foil bake cups. Place one vanilla wafer (flat-side down) in bottom of each cup. In large bowl, beat cream cheese until smooth. Add sugar, cocoa and flour; blend well. Add eggs; beat well. Stir in sour cream and almond extract.

Fill each muffin cup almost full with batter. Bake 20 to 25 minutes or until set. Remove from oven; cool 5 to 10 minutes. Spread heaping teaspoonful sour cream topping on each cup. Cool completely in pan on wire rack; refrigerate. Just before serving, garnish with cherry pie filling. Cover; refrigerate leftover cheesecakes. 1-1/2 to 2 dozen cheesecakes.

Sour Cream Topping Procedures: In small bowl, stir together 1 container (8 oz.) dairy sour cream, 2 tablespoons sugar and 1 teaspoon vanilla extract. Stir until sugar is dissolved.

Candy Cane Cheesecake

Ingredients: 1 1/3 cup Chocolate Cookie Crumbs 2 tbsp Sugar 1/4 cup Butter or margarine 1 1/2 cup Sour Cream 1/2 cup Sugar 3 Eggs 1 tbsp Flour 2 tsp Vanilla 1/4 tsp Peppermint extract 3 8oz packages of Cream Cheese

2 tbsp Butter 2/3 cup Crushed peppermint candy

Procedures: Preheat oven to 325 degrees F. Combine first 3 ingredients and press into a 9-inch springform pan. Blend sour cream, sugar, eggs, flour and both extracts until smooth. Add cream cheese and 2 T butter. Stir in crushed candy. Pour into crust and bake on lowest rack of oven for 50-60 minutes or until firm. Allow to cool (top may crack) and refrigerate overnight. Remove from pan and serve. Top with sweetened whip cream and garnish with candy cane if desired.

Arkansas Cheesecake
Ingredients: 1 Egg, separated 1/2 cup Skim milk 1 pk Gelatin (envelope) 1/8 tsp Salt 1 tbsp Equal (no substitute) 1 1/2 cup Cottage cheese 1 tbsp Lemon juice 1 tsp Vanilla 6 tbsp Lite Coolwhip

Procedures: Take cottage cheese and cream in blender until very SMOOTH. Set aside. Put egg yolk in top of double boiler, beat well and add milk. Add gelatin & salt. Cook over boiling water until gelatin dissolves and mixture thickens. (about 10 minutes) Remove from heat, add sugar substitute. Cool. Add cottage cheese, lemon juice and vanilla to cooled mixture. Chill, stirring occasionally, until mixture mounds when dropped from spoon. Beat egg white until stiff. Fold egg white and cool whip together into mixture. Pour into graham crust. Or pour into pie plate and top with crumb topping. Crumb Topping: crush 2 graham crackers fine. Mix with pinch of cinnamon and nutmeg. Take cottage cheese and cream in blender until very SMOOTH. Set aside. Put egg yolk in top of double boiler, beat well and add milk. Add gelatin & salt. Cook over boiling water until gelatin dissolves and mixture thickens. (about 10 minutes) Remove from heat, add sugar substitute. Cool. Add cottage cheese, lemon juice and vanilla to cooled mixture. Chill, stirring occasionally, until mixture mounds when dropped from a spoon. Beat egg white until stiff. Fold egg white and cool whip together into mixture. Pour into graham crust. Or pour into pie plate and top with crumb topping. Crumb Topping: crush 2 graham crackers fine. Mix with pinch of cinnamon and nutmeg.

Tiramisu (No Bake Cake)

Cake 1 tin, 320 g Broas (Lady Fingers) Soaking

1/3 cup Coffee liquor Filling 2 tbsp unflavored gelation 1/2 cup granulated white sugar 1/2 cup water 2 packs, 225 g cream cheese 3 packs (cups) all purpose cream, chilled 1 tbsp white vinegar Garnishing 1 tbsp unsweetened cocoa powder 100 g chocolate bar, shaved or grated

Procedures: Cream Filling In a saucepan, combine gelation and sugar, and then add water. Set aside for 5 minutes. Stir continuously until gelatin granules have dissolved completely. Allow to cool. In a large mixing bowl, beat cream cheese using an electric mixer. Add all purpose cream and white vinegar. Beat until volume doubles. Pour in cooled gelatin solution. Beat until combined. Divide into 2. Cake Assembly Arrange the broas sugar side down on the bottom of the tin or container. Brush the arranged broas with the coffee liquor. Amount of liquor to brush is dependent on how much liquor you want in your tiramisu. Cover the 1st layer with 1 portion of the filling. Arrange the second layer of cookies across the first layer. Brush again the arranged broas with the coffee liquor. Cover with the remaining filling. Using a fine sieve, dust cake with unsweetened cocoa powder.

Decorate with chocolate curls or grated chocolate. Chill cake overnight before serving.

Chocolate Mocha Cake

Ingredients 8 c. Cake-and-pastry flour 6 c. Granulated sugar 1/4 c. Baking pwdr 2 tsp Salt 2 Tbsp. Warm water 1 Tbsp. Instant coffee granules 3 1/3 c. Basic Cake Mix [above] 3/4 c. Buttermilk 1/2 c. Unsweetened cocoa pwdr, sifted 1/2 tsp Baking soda 1/2 c. Vegetable oil 2 x Large eggs 2 tsp Vanilla 1 pkt Cream cheese [250g] 2 tsp Vanilla 1 c. Icing sugar, sifted Directions Basic Cake Mix:In large bowl, mix together flour, sugar, baking pwdr and salt till well combine. [To store: transfer to airtight container, store in cold dry place for up to 2 months. Stir well before using.] Makes sufficient for 4 cakes.

Best: Chocolate Mocha Cake In small bowl, stir water with coffee; let cold. In large bowl and using electric mixer at medium speed, beat Basic Cake Mix, buttermilk, coffee, cocoa and baking soda for 2 min. Add in oil, Large eggs and vanilla; reduce speed to low and beat for 1 minute. Pour into greased 9-inch square cake pan; bake in 375F 190C oven for about 35 min or possibly till cake tester inserted in centre comes out clean. Let cold in pan on rack. Vanilla Cream Cheese Icing:In bowl, beat cream cheese with vanilla at medium speed for 30 seconds or possibly till blended. Add in icing sugar; beat for 1-1/2 min or possibly till smooth and creamy. Makes 1-1/2 c..

Chocolate Chunk Oatmeal Cookies

Ingredients: * 1 (18.25 ounce) package white cake mix * 1 (3.4 ounce) package instant butterscotch pudding mix * 2/3 cup rolled oats * 1/2 cup vegetable oil * 1/2 cup sour cream * 1/4 cup water * 2 teaspoons vanilla extract * 1 cup semisweet chocolate chips Procedures 1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets. 2. In a large bowl, stir together cake mix, instant pudding, and rolled oats. Add oil, sour cream, water, and vanilla; mix until smooth and well blended. Stir in chocolate chips. Roll dough into 1 1/2 inch balls, and place 2 inches apart on the prepared cookie sheets. 3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Chocolate Cupcake
Ingredients 2 cup(s) all-purpose flour 1/3 cup(s) unsweetened cocoa powder 1 1/2 teaspoon(s) baking soda 1/4 teaspoon(s) salt 1 cup(s) sugar 1 cup(s) mayonnaise 1 teaspoon(s) vanilla extract 1 cup(s) cold water Directions Preheat oven to 350 degrees F. Line 12-cup muffin pan with paper liners. In a small bowl, whisk flour, cocoa powder, baking soda, and salt. In a large bowl, with electric mixer on medium speed, beat sugar, mayonnaise, and vanilla extract until combined. Beat in flour mixture in thirds, alternating with water, until blended. Beat 1 minute, scraping bowl occasionally. Divide batter evenly among muffin cups. Bake 22 to 24 minutes, or until a toothpick inserted in cupcakes comes out clean. Let cool in pan 5 minutes before removing to wire rack to cool completely. Top with frosting.