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Baking 101 Baking 101

Cupcakes & icecream cakes, etc. made by melissa (:

Posted by on Sep. 7, 2013 at 12:25 PM
  • 12 Replies
2 moms liked this

by on Sep. 7, 2013 at 12:25 PM
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Replies (1-10):
melissa7283
by on Sep. 7, 2013 at 12:27 PM

Icecream concakes ! ! ! i made for my dd 10th Birthday!!!!
((:
melissa7283
by on Sep. 7, 2013 at 12:35 PM

My jello cake ((:
It was delicious!!!!
melissa7283
by on Sep. 7, 2013 at 12:45 PM

If "anyone" has recipe for cheesecake!!!!
pls send me recipe. thanx! ((:
MistressMinerva
by on Sep. 7, 2013 at 7:33 PM


Piña Colada Cheesecake

Piña Colada Cheesecake

Crust
1 3/4 cups graham cracker crumbs
6 tablespoons butter or margarine, melted
Filling
3 packages (8 oz each) cream cheese, softened
1/4 cup sugar
3 eggs
3/4 cup cream of coconut
1/4 cup light rum
2 teaspoons grated orange peel
1 can (8 oz) crushed pineapple in juice, drained, juice reserved
Glaze 

Reserved 1/2 cup pineapple juice
2 teaspoons cornstarch
1/4 cup sugar
Garnish
1 can (8 oz) crushed pineapple in juice, drained
1 jar (24 oz) refrigerated sliced mango, drained, chopped

Fresh mint leaves, if desired
  • 1. Heat oven to 325°F. Wrap outside bottom and side of 10-inch springform pan with foil to prevent leaking. Spray inside bottom and side of pan with cooking spray. In small bowl, mix crust ingredients. Press crust mixture on bottom of pan. Bake 8 to 10 minutes or until set.
  • 2. In large bowl, beat cream cheese and 1/4 cup sugar with electric mixer on medium speed until light and fluffy. Beat in eggs; one at a time; just until blended. On low speed, beat in remaining filling ingredients except pineapple. Gently fold in pineapple. Pour over crust.
  • 3. Bake 1 hour 10 minutes to 1 hour 15 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Run small metal spatula around edge of pan to loosen cheesecake. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight before serving.
  • 4. In 1-quart saucepan, mix reserved pineapple juice plus enough water to equal 2/3 cup, cornstarch, and sugar. Heat to boiling over medium heat, stirring constantly. Boil 1 minute, stirring constantly, until slightly thickened. Cool 20 minutes at room temperature.
  • 5. In large bowl, toss glaze with pineapple and mango. Spoon onto top of cheesecake. Garnish with mint leaves.

Expert Tips

Use a food processor to quickly and easily make the graham cracker crumbs.

When making any cheesecake, be sure to have the cream cheese, eggs and other ingredients at room temperature. Also, this is not the time to select low-fat or fat-free cream cheese or sour cream, as these will not work as well nor will the low fat varieties create the best flavor and texture for the finished cake.

MistressMinerva
by on Sep. 7, 2013 at 7:34 PM
1 mom liked this

Pumpkin Cheesecake with Caramel Sauce

Crust
2
cups crushed teddy bear-shaped cinnamon graham snacks (from 10-oz box)
1/4
cup butter or margarine, melted
Filling
4
packages (8 oz each) cream cheese, softened
1 1/2
cups granulated sugar
4
eggs
1
cup canned pumpkin (not pumpkin pie mix)
2
teaspoons pumpkin pie spice
3/4
teaspoon ground cardamom
Spiced Caramel-Rum Sauce
1/3
cup packed brown sugar
1/3
cup light or dark corn syrup
2
tablespoons butter or margarine
1/3
cup whipping cream
1
tablespoon spiced rum or 1/4 teaspoon rum extract
Garnish

Sweetened whipped cream, if desired
  • 1 Heat oven to 300°F. Spray 9-inch springform pan with cooking spray. Wrap foil around pan to catch drips. In small bowl, mix crust ingredients. Press mixture in bottom and 1 inch up side of pan. Bake 8 to 10 minutes or until set. Cool 5 minutes. To minimize cracking, place shallow pan half full of hot water on lower oven rack.
  • 2 In large bowl, beat cream cheese and granulated sugar with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time, just until blended. Spoon 3 cups of the mixture onto crust; spread evenly. To remaining cream cheese mixture, add pumpkin, pumpkin pie spice and cardamom; mix with wire whisk until smooth. Spoon over mixture in pan.
  • 3 Bake 1 hour 15 minutes to 1 hour 25 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Run small metal spatula around edge of pan to loosen cheesecake. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Cool in pan on cooling rack 30 minutes. Cover loosely; refrigerate at least 6 hours but no longer than 24 hours.
  • 4 In small saucepan, heat brown sugar, corn syrup and 2 tablespoons butter to boiling over medium-low heat, stirring constantly. Boil 5 minutes, stirring occasionally. Stir in whipping cream; heat to boiling. Remove from heat; stir in rum. Cool until warm.
  • 5 Just before serving, run small metal spatula around edge of pan; carefully remove side of pan. Top individual slices with warm sauce and a dollop of whipped cream. Cover and refrigerate any remaining cheesecake.

Expert Tips

Cinnamon graham cracker crumbs can be substituted for the teddy bear-shaped graham crackers.

To save time, use purchased caramel topping instead of making the caramel sauce. Warm the topping and stir in the rum or rum extract.

To easily crush the crackers, use a food processor or place them in a plastic bag and crush with a rolling pin.

MistressMinerva
by on Sep. 7, 2013 at 7:35 PM


PHILADELPHIA Caramel-Pecan Cheesecake

PHILADELPHIA Caramel-Pecan Cheesecake recipe

what you need

50 NILLA Wafers, crushed (about 1-1/2 cups)
1 cup  chopped PLANTERS Pecans, divided
1/4 cup (1/2 stick) butter, melted
4 pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 cup  BREAKSTONE'S or KNUDSEN Sour Cream
3 Tbsp. flour
1 Tbsp.  vanilla
eggs
1/4 cup  caramel ice cream topping

make it

HEAT oven to 325°F.

MIX wafer crumbs, 1/2 cup nuts and butter; press onto bottom of 13x9-inch pan. Refrigerate until ready to use.

BEAT cream cheese and sugar in large bowl with mixer until blended. Add sour cream, flour and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

BAKE 45 min. or until center is almost set. Cool. Refrigerate 4 hours. Drizzle with topping; top with remaining nuts. Let stand until topping is firm.

kraft kitchens tips

SIZE-WISE
Make a celebration extra special with these indulgent cheesecake bars.
EASY CLEANUP
Line pan with foil, with ends of foil extending over sides. Use foil handles to lift chilled cheesecake from pan.
MistressMinerva
by on Sep. 7, 2013 at 7:36 PM

If you go to the Recipe forum here in the group there is lots of recipes posted.

sweetheart4171
by on Sep. 8, 2013 at 10:17 AM

oh my....divine!

Quoting MistressMinerva:

Pumpkin Cheesecake with Caramel Sauce

Crust
2
cups crushed teddy bear-shaped cinnamon graham snacks (from 10-oz box)
1/4
cup butter or margarine, melted
Filling
4
packages (8 oz each) cream cheese, softened
1 1/2
cups granulated sugar
4
eggs
1
cup canned pumpkin (not pumpkin pie mix)
2
teaspoons pumpkin pie spice
3/4
teaspoon ground cardamom
Spiced Caramel-Rum Sauce
1/3
cup packed brown sugar
1/3
cup light or dark corn syrup
2
tablespoons butter or margarine
1/3
cup whipping cream
1
tablespoon spiced rum or 1/4 teaspoon rum extract
Garnish

Sweetened whipped cream, if desired
  • 1 Heat oven to 300°F. Spray 9-inch springform pan with cooking spray. Wrap foil around pan to catch drips. In small bowl, mix crust ingredients. Press mixture in bottom and 1 inch up side of pan. Bake 8 to 10 minutes or until set. Cool 5 minutes. To minimize cracking, place shallow pan half full of hot water on lower oven rack.
  • 2 In large bowl, beat cream cheese and granulated sugar with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time, just until blended. Spoon 3 cups of the mixture onto crust; spread evenly. To remaining cream cheese mixture, add pumpkin, pumpkin pie spice and cardamom; mix with wire whisk until smooth. Spoon over mixture in pan.
  • 3 Bake 1 hour 15 minutes to 1 hour 25 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Run small metal spatula around edge of pan to loosen cheesecake. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Cool in pan on cooling rack 30 minutes. Cover loosely; refrigerate at least 6 hours but no longer than 24 hours.
  • 4 In small saucepan, heat brown sugar, corn syrup and 2 tablespoons butter to boiling over medium-low heat, stirring constantly. Boil 5 minutes, stirring occasionally. Stir in whipping cream; heat to boiling. Remove from heat; stir in rum. Cool until warm.
  • 5 Just before serving, run small metal spatula around edge of pan; carefully remove side of pan. Top individual slices with warm sauce and a dollop of whipped cream. Cover and refrigerate any remaining cheesecake.

Expert Tips

Cinnamon graham cracker crumbs can be substituted for the teddy bear-shaped graham crackers.

To save time, use purchased caramel topping instead of making the caramel sauce. Warm the topping and stir in the rum or rum extract.

To easily crush the crackers, use a food processor or place them in a plastic bag and crush with a rolling pin.


melissa7283
by on Sep. 8, 2013 at 11:59 AM
thank all of U for ur cheesecake recipes! (:
melissa7283
by on Sep. 8, 2013 at 12:01 PM

My Red lobster cheddar biscuits ! ! ! !
They were very delicious .... (:
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