Grandma’s Fry Cakes

Crescent Chocolate Chip Cheese  Cake

 2 pkgs. crescent rolls
2 (8 oz.) pkgs. cream cheese
1/2 to 3/4 c. sugar
1 egg yolk
1 tsp. vanilla
1 bag milk chocolate chips (reserve1/2 c. chips)

 Line a 9 x 13 inch pan with 1 package of crescent rolls, press to seal.  Mix cream cheese, sugar, egg yolk, and vanilla until creamy.  Add the chocolate chips less the reserved chips.  Spread on the filling to 1/4 inch from the edges.  Top with second package of crescent rolls.  Pinch the edges together.  Bake at 350 degrees for 25 to 30 minutes, until golden brown.  Remove, frost immediately while hot.  Melt reserved chips in microwave and drizzle on iced cheese cake.

1 c. powdered sugar
1 tsp. vanilla
1 tbsp. warm milk

Dirt Cake

 1 lg. bag Oreo cookies
1/2 stick butter or margarine
1 (8 oz.) pkg. cream cheese
2 lg. boxes of vanilla instant pudding
2 c. milk
1 (8 oz.) container Cool Whip
8 inch flower pot
Artificial flower (if you desire)

 Crush in blender, or food processor, 1 large bag of Oreo cookies, set aside.  Cream together: 1/2 stick butter or margarine, 1 (8 oz.) pkg. cream cheese

Mini Cheesecake

12 vanilla wafers
2 (8 oz.) pkgs. cream cheese, softened
1/2 c. sugar
1 tsp. vanilla
2 eggs

 Line muffin tin with foil cupcake liners.  Place 1 vanilla wafer in each liner.  Mix cream cheese, vanilla and sugar on medium speed until well blended.  Add eggs and mix well.  Pour over wafers, filling each one almost full.  Bake 25 minutes at 325 degrees.  Remove from muffin pan when cool.  Chill.  Top with fruit, preserves, nuts or chocolate.  These are quick and easy and can be cooled quickly in freezer. 

            New York Cheesecake

Crust:

1 cup graham cracker crumbs

3 tablespoons sugar

3 tablespoons of butter (melted)

Cheesecake

5-8 oz packages of cream cheese

1 cup sugar

3 tablespoons of flour

1 tablespoon vanilla

1 cup sour cream

4 eggs

Cherry pie filling if desired

1.     Mix crumbs, 3 tablespoons sugar and butter, press firmly onto bottom of 9”   springform pan. Bake at 325 for 10 minutes.

2.     Beat cream cheese, 1 cup sugar, flour, and vanilla with electric mixer until well blended .Add sour cream: mix well. Add eggs, 1 at a time, mixing on low after each addition just until blended. Pour over crust.

3.     Bake at 325 for 1 hour and 5 minutes, or until center is almost set. Loosen cake from rim of pan; cool before removing rim.

4.     Refrigerate 4 hours or overnight. Spread cherry pie filling over cheesecake if desired.

Ingredients:

• 7 Tbsp reduced-calorie margarine, divided
• 2 cup dark brown sugar, packed
• 2 1/4 cup all-purpose flour
• 1/2 cup cornstarch
• 1 tsp baking soda
• 1/4 tsp table salt
• 8 oz light cream cheese
• 2 tsp vanilla extract
• 1 cup fat-free egg substitute
• 1/3 cup fat-free skim milk
• 1 Tbsp powdered sugar

Directions:

1. Preheat oven to 325ºF. Coat a 12-cup Bundt pan with cooking spray; set aside.
2. Melt 4 tablespoons margarine in a medium saucepan over medium heat. Add brown sugar and cook, stirring constantly, until mixture is blended and glossy, 2 minutes. Transfer mixture to a large mixing bowl and let cool 10 minutes.
3. In a medium bowl, combine flour, cornstarch, baking soda and salt. Mix well with a fork to combine; set aside.
4. On low speed, beat remaining 3 tablespoons margarine into brown sugar mixture. Beat in cream cheese and vanilla.
5. On low speed, gradually beat in egg substitute. Mix until well blended. Gradually add flour mixture and milk, alternating, beginning and ending with flour mixture.
6. Pour batter into prepared pan and bake until a wooden toothpick comes out clean, 1 hour. Cool in pan on a wire rack, 10 minutes. Remove cake from pan and cool completely. Sift powdered sugar over cake before slicing into 16 pieces.

Angel Lush Cake

Ingredients:

1 package (4-serving size) jell-o vanilla flavor sugar free fat free instant pudding and pie filling

1 can (20 ounces) crushed pineapple in juice, undrained

1 cup thawed cool whip free

1 package (8.5 ounce) angel food cake

Directions:

1.       Mix pudding mix and pineapple in medium bowl, gently stir in whipped topping.

2.       Cut cake horizontally into 3 layers

3.       Place bottom layer cut side up on serving plate. Spread 1 1/3 cups of the pudding mixture onto the cake layer; cover with the middle layer, spread 1 cup of mixture onto the middle layer; top with remaining layer and spread with remaining pudding mixture.

4.       Refrigerate at least 1 hour before serving

5.       Garnish with strawberries if desired. Refrigerate leftover cake.

Grandma’s Carrot Cake

Ingredients:

3 cups grated carrots

2 cups sugar

2 cups flour

1 teaspoon baking soda

1 cup oil

2 teaspoons cinnamon

1 teaspoon salt

4 eggs

1 cups Raisins

1 cup chopped nuts (any kind you prefer)

Directions:

1.        Mix together by hand, place in greased loaf pans, bake at 350⁰ until done.