To continue “treasured recipes” week, miniature cheesecakes and chocolate pound cake are coming your way. I can guarantee that these two recipes will be valuable additions to your own family recipe collection. They are fail-proof and delicious! They are also great to take to pot luck suppers and family gatherings. Enjoy!!
Miniature Cheesecakes
3 ---8 ounce packages of cream cheese (softened)
1 cup of sugar
5 eggs
2 teaspoons of vanilla
Topping:
1 ½ cups of sour cream
½ cup of sugar
2 teaspoons of vanilla
*Preheat oven to 300 degrees Farenheit.
*In a large bowl of a mixer, beat cream cheese and sugar together until well combined.
*Add eggs one at a time.
* Add vanilla.
*Spoon batter evenly into paper lined cupcake tins (makes 24 cupcakes).
* Bake at 300 degrees for approximately 45 minutes or until cupcakes are set and are beginning to crack (but not brown).
* Remove from oven and let sit for 5 minutes. Cakes will fall.
*Spoon topping evenly over each cupcake.
* Return to oven for 5 minutes. Remove from oven and let cool. Refrigerate until ready to eat. Cupcakes must be stored in the refrigerator. These cupcakes freeze well also. You may top each cupcake with a piece of fresh fruit or you may place a small amount of jam on the center of each cake before placing in the oven for the final 5 minutes.
Chocolate Pound Cake
This is quite possibly the best recipe of all the ones I have posted and it is definitely the best chocolate pound cake on the planet! It originated from my Mother’s dear friend and neighbor. It is a perfect cake---it doesn’t need any icing at all. I make it in a bundt cake pan so that a beautiful crust forms. It is also the go- to recipe when I am teaching someone to make their first cake because it features the classic and proper technique for cake making. Thank you “Mrs. Y” for sharing your family’s special recipe- with my family. This recipe-- but especially you, are a treasure to me!
Ingredients:
2 sticks margarine
½ cup Crisco
3 cups sugar
3 cups flour
½ t. baking powder
½ t. salt
½ cup cocoa
5 eggs
1 cup milk
1 t. vanilla
Instructions:
*Cream margarine, Crisco and sugar.
*Sift together flour, baking powder, salt and cocoa. Set flour mixture aside.
*Add eggs one at a time.
* Add flour mixture alternately with milk.
*Add vanilla.
*Pour batter into greased Bundt or Tube pan.
*Bake at 325 degrees for 1 ½ hours.
*Let cool for 10 minutes and release from pan.
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