AUNT ANNE'S COFFEE CAKE
This is the perfect cake for Sunday mornings reading the paper. Be prepared, it won't last long. Just like potato chips, you can't eat just one.
Provided by Mary
Categories Desserts Cakes Sheet Cake Recipes
Time 45m
Yield 15
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Make the streusel topping: In a medium bowl, combine 1/4 cup flour, 2/3 cup sugar and 1 teaspoon cinnamon. Cut in 1/4 cup butter until mixture resembles coarse crumbs. Set aside.
- In a large bowl, combine 2 cups flour, 3/4 cup sugar, baking powder and salt. Cut in 1/2 cup butter until mixture resembles coarse crumbs. Crack an egg into a measuring cup and then fill add milk to make 1 cup. Stir in vanilla. Pour into crumb mixture and mix just until moistened. Spread into prepared pan. Sprinkle top with streusel.
- Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 235.5 calories, Carbohydrate 34.1 g, Cholesterol 37.8 mg, Fat 10 g, Fiber 0.6 g, Protein 2.9 g, SaturatedFat 6.1 g, Sodium 200.9 mg, Sugar 19.6 g
GOAT CHEESE CHEESECAKE
Steps:
- Preheat the oven to 350 degrees F.
- To make the crust:
- Stir all of the ingredients together in a large bowl. Butter a 9-inch springform pan. Press the crumb mixture onto the bottom and about halfway up the sides of the pan.
- To make the filling:
- Beat the cream and goat cheeses in the bowl of an electric stand mixer with the paddle attachment until light and fluffy. Add the creme fraiche and beat to combine. Add the eggs, 1 at a time, beating after each egg is added, until thoroughly combined. Beat in the sugar and vanilla until just combined.
- Pour the filling into the prepared crust. Put on a baking sheet in the preheated oven and bake for 55 to 60 minutes. Rotate the baking sheet halfway through the cooking process. If the cheesecake starts to color, tent the springform pan with aluminum foil.
- Remove the cheesecake from the oven and let it cool completely before serving, as it continues to set as it cools. It is best to refrigerate overnight before serving. Cut the cake into wedges and serve with Vanilla Pineapple Compote.
- Say cheesecake!
- Combine the brown sugar, water, rum, and vanilla beans in a saucepan over medium heat. Squeeze the lemon juice into the pan and stir to combine. Bring to a simmer, add the pineapple and stir until well mixed. Simmer until the liquid has reduced to a syrupy consistency and the pineapple is soft.
- Let cool and serve as an accoutrement to yummy desserts like goat cheese cheesecake!
AUNT RUTH'S FAMOUS BUTTERSCOTCH CHEESECAKE
Aunt Ruth was our nanny when I was little and made this cheesecake often. Since it had to chill overnight, it was torture when my sister and I had to wait until the next day to have a piece. When I visited my old neighborhood and stopped by her house, she offered me a piece of that wonderful cheesecake. I made sure to leave with a copy of the recipe! -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack., In a small bowl, whisk the milks and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set., Meanwhile, in a large bowl, beat cream cheese until smooth. Beat in pudding and vanilla. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. , Bake at 325° for 65-75 minutes or until center is almost set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. , Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Garnish with whipped cream and butterscotch candies if desired.
Nutrition Facts : Calories 473 calories, Fat 30g fat (18g saturated fat), Cholesterol 141mg cholesterol, Sodium 460mg sodium, Carbohydrate 42g carbohydrate (34g sugars, Fiber 0 fiber), Protein 10g protein.
AUNTIE ANN'S NEW YORK CHEESECAKE
Make and share this Auntie Ann's New York Cheesecake recipe from Food.com.
Provided by Ashley U
Categories Cheesecake
Time 1h30m
Yield 1 cheesecake
Number Of Ingredients 16
Steps:
- Preheat oven to 400°.
- Place 2/3 cups flour and 2 tablespoons sugar in a food processor until well combined.
- Add chilled margarine until mixture resembles coarse meal.
- With processor on, slowly pour ice water through food chute, processing just until blended (do not allow dough to form a ball).
- Firmly press mixture into bottom of a 9-inch springform pan coated with cooking spray.
- Bake at 400° for 10 minutes.
- Preheat oven to 525°.
- Combine cheeses in a large bowl; beat at high speed of a mixer until smooth.
- Add 1 3/4 cups sugar and next 5 ingredients; beat well.
- Add eggs, 1 at a time, beating well after each addition.
- Pour cheese mixture into pan; bake at 525° for 7 minutes.
- Reduce oven temperature to 200° and bake for 45 minutes or until almost set.
- Remove cheesecake from oven and let cool at room temperature.
- Cover and chill at least 8 hours.
- Garnish with lemon zest, orange slices, and lemon slices.
Nutrition Facts : Calories 4306.5, Fat 157.9, SaturatedFat 75.2, Cholesterol 1347.9, Sodium 7504.4, Carbohydrate 529.8, Fiber 3.4, Sugar 429.2, Protein 191.1
AUNT ANNE'S BROCCOLI-CHEESE RICE CASSEROLE
This is everyone's favorite casserole, not least because on Thanksgiving Day it's the only rice dish on the table (and my Korean family loves rice). When my cousin Becky finally learned how to make broccoli-cheese rice casserole from her Aunt Anne, whose Southern food I always thought tasted so good, she usually made two vats of it because it's the one dish everyone wants leftovers of. (It also happens to reheat especially well-a key requirement for any Thanksgiving side dish, in my book.) What I love most is how much this recipe has changed over time. I call it Aunt Anne's Broccoli-Cheese Rice Casserole because she's the catalyst for the dish, but really it's "Eric's interpretation of Becky's Broccoli-Cheese Rice Casserole, which she maybe learned from her mother, Julia, who learned it from her sister Anne." Like a game of telephone, the recipe has been tweaked and misremembered, and now tastes like a mere version of that first casserole we had as kids, which is fine because we're not kids anymore. And I love that. This kind of culinary evolution is what defines Thanksgiving for me. As for the broccoli, sometimes I like to use only florets because that's my favorite part of the vegetable, but my mother likes it the way Aunt Anne makes it, which was often with frozen chopped broccoli (stems and everything). The original had Velveeta cheese, as well, but I enjoy the sharpness of cheddar and the ease of ready shredded cheese, which is what I call for here.
Provided by Food Network
Categories main-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Grease a 9 × 13-inch baking dish with softened butter.
- In a large skillet, melt the 1 stick of butter over medium high heat. Add the onion, sprinkle with the sugar, and season with salt and pepper. Reduce the heat to medium-low and cook, stirring occasionally, until the onion is slightly caramelized, 15 to 20 minutes.
- Add the bread to the buttery onions, increase the heat to medium, and sauté until slightly toasted, 10 to 12 minutes. Remove from the heat.
- In your biggest bowl, use your hands to toss together the rice, frozen broccoli, cheddar, sour cream, milk, 2 teaspoons salt, and the buttery onion-bread mixture until well mixed. Spread evenly into the greased baking dish. (You can make this ahead up to this point; see Cook's Note.)
- Bake the casserole until bubbling, warmed through, and slightly browned at the edges, 30 to 40 minutes. Serve warm. Refrigerate leftovers in an airtight container for up to 4 days.
UNCLE ANTHONY'S CHEESECAKE
Provided by Orah Raia
Categories Cake Cheese Dairy Egg Dessert Bake Kid-Friendly Bon Appétit New Jersey Small Plates
Yield Serves 8 to 10
Number Of Ingredients 7
Steps:
- Position 1 rack in center of oven and second rack in lowest third of oven; preheat to 350°F. Mix cracker crumbs, 1/4 cup sugar and butter in small bowl until well blended. Press mixture onto bottom of 9-inch springform pan with 2 3/4-inch-high sides.
- Using electric mixer, beat cream cheese and remaining 1 cup sugar in large bowl until smooth. Add eggs 1 at a time, beating just to blend after each addition. Mix in vanilla. Fold in sour cream thoroughly. Pour batter into prepared pan. Set cheesecake pan on center rack. Fill small pan with water and place on bottom rack.
- Bake cheesecake 30 minutes. Turn off heat and let stand in warm oven 1 hour; do not open oven door. Transfer to rack and cool. Cover and chill until cold. (Can be prepared 1 day ahead.)
AUNT MARGARET'S CHEESECAKE
This recipe is from around 1945. I don't know the origin...my Mom has it listed as 'My Sister's Cheesecake' on her recipe cards. It is a simple recipe with only 5 or 6 ingredients, but it is very light and creamy and totally delicious. You can make a smaller cake by using two packages of cream cheese and reducing sugar to 1/2 cup and using 2 eggs, or make a larger one by increasing to 4 cream cheese and using one cup sugar and 4 eggs.
Provided by manushag
Categories Dessert
Time 1h20m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°.
- Grind graham crackers in food processor.
- Add 3 Tbl sugar and stir, then add melted butter.
- Press into the bottom of a 9 inch springform pan.
- Separate eggs reserving yolks. Beat egg whites in stand mixer until firm stiff peaks but not dry.
- Remove whites to a separate bowl and beat yolks with sugar.
- Add vanilla and add cream cheese, one at a time until incorporated and beat for about 10 minutes on medium speed.
- Fold in egg whites gently until incorporated.
- Reduce oven to 300°.
- Pour into springform pan and bake for about 40-45 minutes.
- In the meantime, mix sour cream with sugar and 1/2 tsp vanilla.
- After removing cake from oven, increase oven temp to 400°.
- Cool cake for about 10 minutes and then add topping.
- Bake for another 10 minutes.
- Remove from oven and cool completely before serving.
- We like our cheesecake room temperature, but, of course, feel free to chill in the frig if you prefer.
Nutrition Facts : Calories 400.2, Fat 28.9, SaturatedFat 15.9, Cholesterol 139.9, Sodium 304.2, Carbohydrate 29.7, Fiber 0.2, Sugar 25.8, Protein 6.5
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