MINI CHERRY CHEESE CAKE TARTS

MINI CHERRY CHEESE CAKE TARTS

1 - package Nilla Vanilla Wafers
1 - can Cherry Pie Filling
2 - 8 ounce packages cream cheese
1 - cup white sugar
3 - eggs
1 - teaspoon vanilla

BLEND: and beat cream cheese, sugar, eggs, vanilla until smooth.

PLACE: 1 whole wafer in bottom of paper cups(medium size)
TOP: wafers in cups with the cheese mixture to 3/4 full

BAKE: 350 - 15-20 minutes (filling has to set while baking)

COOL: top with pie filling, one cherry, and a little sauce; double the cherries on each when complete, and some are left in the can.

CHILL: until served. keep refrigerated until used; freezes well on single layer w loose wax paper on top in container.. or refrigerated just a few days then the cheese may dry, crack; so make when knowing it will be used.

ENJOY!!

Starlight Cake

STARLIGHT CAKE and VARIATIONS

2 - cups all purpose flour
1 + 1/2 - cups sugar
3 + 1/2 - teaspoons baking powder
1 - teaspoon salt
1/2 cup shortening softened(half butter or margarine if desired)
1 - cup milk
1 - teaspoon vanilla
3 - eggs

HEAT OVEN: 350.
GREASE AND FLOUR: baking pans to be used

BEAT: all ingredients in large bowl on low speed, scraping bowl constantly, 30 seconds.
BEAT: 3 minutes high speed, scraping bowl frequently.

POUR: into pan(s)
BAKE: until toothpick inserted in center comes out clean.

OBLONG PAN: 40-45 MINUTES
LAYER CAKES: 30-35 MINUTES
CUPCAKES: 20 -MINUTES

COOL: FROST or DUST with icing sugar if desired, or use the Fluffy Frosting recipe on this blog.

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VARIATIONS:

ORANGE STARLIGHT:
Substitute: 1 tablespoon grated orange peel for the vanilla.

EGGNOG CAKE:
Substitute: rum flavoring for the vanilla. Beat in 1-teaspoon nutmeg and 1/4-teaspoon ground ginger.

STARLIGHT CUPCAKES:
Pour batter into paper-lined medium muffin cups, filling each about half full.
Bake: 20-minutes - Yield: 3-dozen

Lemon Supreme Pound Cake

LEMON SUPREME POUND CAKE

CAKE:

1 - package lemon cake mix(515g)
1 - package lemon instant pudding mix(4serving size)
4 - eggs
1 - cup water(250ml)
1/3 - cup oil(75ml)

LEMON GLAZE 1:

1 - cup icing sugar (250ml)
1 - tablespoon(15ml) milk or lemon juice
STIR: until smooth, drizzle over cake

OR

LEMON GLAZE 2:
2/3 - cup ready made vanilla tub icing (150ml)
1 - teaspoon lemon juice (5ml)
COOK: heat together at medium heat until thin; drizzle over cake


PREHEAT OVEN: 350 degrees(180c)
GREASE AND FLOUR: baking pan(s)

COMBINE: cake mix, pudding mix, water, eggs, oil in large bowl.
BEAT: at low speed with electric mixer until moistened.
BEAT: at medium speed 2 minutes

POUR: into prepared greased, floured pan(s)
BAKE: 350(180c) for 50-60 minutes or until toothpick inserted in center comes out clean.

COOL: cool the cake in the pan 25 minutes on wire rack before removing cake from pan; especially when using a bundt or tube shaping cake pan(s)

FROST: with lemon glaze recipe above- or dust with icing sugar once cooled and removed from cake pan, or look for the "Fluffy Frosting" recipe on this blog.

Fluffy Frosting

FLUFFY FROSTING

1 - cup cold milk
1 - package (4-serving size) Jello-O instant pudding mix
- vanilla and lemon work best, chocolate stays grainy
1 - tub (8 ounce) Cool Whip, frozen whipped topping, thawed

POUR: milk into medium bowl
ADD: pudding mix
BEAT: with wire whisk 2 minutes
GENTLY: stir/fold in thawed cool whip topping
SPREAD: on cake at once, chill

Alternative: use as a fruit dip, or cube pound cake, layer cake and frosting, and sliced/diced strawberries; top with whole strawberry, instant strawberry shortcake!

Enjoy!!

PINK LEMONADE ICE CREAM CAKE

small carton whipping cream
1 can condensed milk
1/2 can any flavour frozen lemonade juice(pink is best)

Crust: 2 cups graham crumbs
2/3 cup sugar
1/2 cup butter melted
Mix the crumbs, sugar and melted butter well
Press into pan

Whip cream until stiff
Add condensed milk, then lemonade

Layer small oblong baking dish with crumb mixture, going up sides.

Smooth on top, the ice creamed mixture.

Freeze, enjoy!!
Make day before it is to be used, or early morning.
Use two pie shells, to get two dishs
Top with whip cream if desired just before serving on plates