How To Take A White Christmas Cake

"Wow!" is the reaction from family and guests when they see and taste this lovely three-layer beauty. White chocolate, coconut and pecans make it so delicious. You can bake the cake layers in advance and freeze them. Then assemble and decorate the cake the day of the party.

• Total Time
  Prep: 35 min. + cooling
• Bake: 25 min. + cooling  

 Makes
  16  

 servings

 

 Ingredients

• 4 large eggs, separated
• 1/2 cup water
• 4 ounces chopped white candy coating or white baking chips
• 1 cup butter, softened
• 2 cups sugar
• 1 tablespoon vanilla extract
• 2-1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup buttermilk
• 1 cup sweetened shredded coconut
• 1 cup chopped pecans

FROSTING:

• 1 package (8 ounces) cream cheese, softened
• 1/2 cup butter, softened
• 3-3/4 cups confectioners' sugar
• 1 tablespoon 2% milk
• 1 teaspoon vanilla extract

OPTIONAL DECORATIONS:

• Melted white candy coating or white baking chips
• Red Sixlets candies and sprinkles

Directions

1. Place egg whites in a large bowl; let stand at room temperature 30 minutes. In a small saucepan, bring water to a boil. Remove from heat; stir in candy coating until blended. Cool 20 minutes.
2. Preheat oven to 350°. Line bottoms of three greased 8-in. square or 9-in. round baking pans with parchment paper; grease paper.
3. Cream butter and sugar until light and fluffy. Beat in egg yolks and vanilla. Beat in candy coating mixture. In another bowl, whisk together flour, baking powder and baking soda; add to creamed mixture alternately with buttermilk, beating after each addition. Fold in coconut and pecans. With clean beaters, beat egg whites on medium speed until stiff peaks form; fold into batter.
4. Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
5. For frosting, beat cream cheese and butter until smooth. Beat in confectioners' sugar, milk and vanilla. Spread between layers and over top and sides of cake.
6. If desired, pipe leaf designs with candy coating onto a waxed paper-lined baking sheet; refrigerate until set. Decorate cake with Sixlets, sprinkles and leaves. Refrigerate leftovers.

Nutrition Facts 

1 slice: 622 calories, 33g fat (18g saturated fat), 107mg cholesterol, 300mg sodium, 79g carbohydrate (62g sugars, 1g fiber), 6g protein.

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How To Take A Baklava Cheesecake

With sugared cranberries and rosemary sprigs, my unique baklava cheesecake makes a grand display for office parties and other special events.

• Total Time Prep: 1-1/4 hours
• Bake: 50 min. + chilling  
• Makes
  16 servings

 

Ingredients

• 12 sheets phyllo dough (14x9-in.)
• 1/3 cup butter, melted
• 1 cup finely chopped walnuts
• 1/4 cup sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground allspice
• 2 packages (8 ounces each) cream cheese, softened
• 1 carton (8 ounces) mascarpone cheese
• 2/3 cup honey
• 1/4 cup 2% milk
• 3 tablespoons all-purpose flour
• 3 large eggs, lightly beaten

GARNISH:

• 3 tablespoons light corn syrup
• 3 fresh rosemary sprigs
• 1/4 cup sugar, divided
• 1/2 cup fresh or frozen cranberries, thawed and patted dry

Directions

1. Preheat oven to 425°. Place one sheet of phyllo dough in a greased 9-in. springform pan, pressing phyllo onto bottom and up sides of pan; brush with butter. Layer with remaining phyllo sheets, brushing each layer and rotating sheets slightly to stagger the corners. (While working, keep unused phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Place on a 15x10x1-in. baking pan.
2. In a small bowl, mix walnuts, sugar and spices; sprinkle over bottom of phyllo. Bake 5-7 minutes or until edges are lightly browned (sides will puff). Cool on a wire rack. Reduce oven setting to 325°.
3. In a large bowl, beat cream cheese and mascarpone cheese on low speed until smooth. Beat in honey, milk and flour. Add eggs; beat on low speed just until blended. Pour into crust. Return pan to baking pan.
4. Bake 50-60 minutes or until center is almost set. Cool on a wire rack 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan.
5. For garnish, place corn syrup in a small microwave-safe bowl. Microwave, uncovered, 10 seconds or until warm. Brush corn syrup lightly over both sides of rosemary. Place on waxed paper; sprinkle with 1 tablespoon sugar.
6. If needed, reheat remaining corn syrup until warm; gently toss cranberries in syrup. Place remaining sugar in a small bowl; add cranberries and toss to coat. Place on waxed paper and let stand until set, about 1 hour.
7. Just before serving, top cheesecake with sugared rosemary and cranberries.

Nutrition Facts 

1 slice: 351 calories, 26g fat (13g saturated fat), 92mg cholesterol, 178mg sodium, 26g carbohydrate (19g sugars, 1g fiber), 6g protein.

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How To Take A No-Bake Oreo Cheesecake

Oreo cookies and cheesecake — how can you go wrong? I made 20 of these crowd-pleasing desserts in all different sizes for my wedding, and they were a big hit.

• Total Time
  Prep: 40 min. + chilling
• Makes
  8 servings

 

Ingredients

• 24 Oreo cookies, crushed
• 6 tablespoons butter, melted

FILLING:

• 1 envelope unflavored gelatin
• 1/4 cup cold water
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup sugar
• 3/4 cup 2% milk
• 1 cup whipped topping
• 10 Oreo cookies, coarsely chopped
  

Directions

1. In a small bowl, mix crushed cookies and butter. Press onto bottom of a greased 9-in. springform pan. Refrigerate until ready to use.
2. In a small saucepan, sprinkle gelatin over cold water; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved. Let stand 5 minutes.
3. In a large bowl, beat cream cheese and sugar until smooth; gradually add milk. Beat in gelatin mixture. Fold in whipped topping and chopped cookies. Spoon over crust.
4. Refrigerate, covered, overnight. Loosen sides of cheesecake with a knife; remove rim from pan.
   

Nutrition Facts 

1 slice: 499 calories, 30g fat (16g saturated fat), 53mg cholesterol, 374mg sodium, 53g carbohydrate (37g sugars, 1g fiber), 7g protein.

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How To Take A Ricotta Cheesecake

When I was a nurse, my coworkers and I regularly swapped recipes during lunch breaks. This creamy cheesecake was one of the best I received.

• Total Time
  Prep: 30 min.
• Bake: 50 min. + chilling  
• Makes
  12 servings

 

Ingredients

• 1-1/4 cups graham cracker crumbs
• 3 tablespoons sugar
• 1/3 cup butter, melted

FILLING:

• 2 cartons (15 ounces each) ricotta cheese
• 1 cup sugar
• 3 large eggs, lightly beaten
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
•  cherry pie filling, optional

Directions

1. In a bowl, combine the graham cracker crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan.
2. Place on a baking sheet. Bake at 400° for 6-8 minutes or until crust is lightly browned around the edges. Cool on a wire rack.
3. In a large bowl, beat ricotta cheese on medium speed for 1 minute. Add sugar; beat for 1 minute. Add eggs; beat just until combined. Beat in flour and vanilla. Pour into crust.
4. Place pan on a baking sheet. Bake at 350° for 50-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. If desired, serve with Hot Cherry Sauce. Refrigerate leftovers.

Nutrition Facts 

1 slice: 234 calories, 11g fat (6g saturated fat), 81mg cholesterol, 163mg sodium, 29g carbohydrate (23g sugars, 0 fiber), 6g protein.

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How To Take A Mom’s Best Pumpkin Cheesecake ?

Pumpkin swirls not only turn this fall cheesecake into a showstopper, but they also seem to make it more delicious!
How To Take A Mom’s Best Pumpkin Cheesecake!!

• Total Time
  Prep: 35 min.
• Bake: 55 min. + chilling  
• Makes
  12 servings

 
  
Ingredients

• 1-1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/3 cup butter, melted

FILLING:

• 4 packages (8 ounces each) cream cheese, softened
• 1-1/2 cups sugar
• 2 tablespoons cornstarch
• 2 teaspoons vanilla extract
• 4 large eggs, lightly beaten
• 1 cup canned pumpkin
• 2 teaspoons ground cinnamon
• 1-1/2 teaspoons ground nutmeg

TOPPINGS:

• Whipped cream, additional ground cinnamon and caramel syrup, optional

Directions

1. Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
2. Combine crumbs and 1/4 cup sugar; stir in butter. Press onto bottom and 1-1/2 in. up the sides of prepared pan. Place on a baking sheet. Bake until set, 10-15 minutes. Cool on a wire rack.
3. For filling, beat 1 pkg. of cream cheese, 1/2 cup sugar and cornstarch until smooth, about 2 minutes. Beat in remaining cream cheese, one package at a time, until smooth. Beat in remaining sugar and the vanilla. Add eggs; beat on low speed just until combined. Place 2 cups filling in a small bowl; stir in pumpkin, cinnamon and nutmeg.
4. Pour half of plain filling over crust; dollop with half of pumpkin filling. Cut through with a knife to swirl. Repeat layers and swirling.
5. Place springform pan in a large baking pan; add 1 in. hot water to larger pan. Bake until center is just set and top appears dull, 55-65 minutes. Remove springform pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan. If desired, top with whipped cream and cinnamon or caramel sauce.
   

Nutrition Facts 

1 slice: 518 calories, 34g fat (19g saturated fat), 152mg cholesterol, 361mg sodium, 47g carbohydrate (36g sugars, 1g fiber), 8g protein.

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Gingerbread Torte

This old-fashioned gingerbread cake is excellent. Lemon zest is a nice addition to the sweet cream cheese frosting. 

• Total Time
  Prep: 30 min.
• Bake: 20 min. + cooling  
• Makes
  12 servings

   

Ingredients

• 3/4 cup butter, softened
• 3/4 cup sugar
• 2 large eggs, room temperature
• 1 cup molasses
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 3 teaspoons ground ginger
• 1-1/2 teaspoons ground cinnamon
• 3/4 teaspoon salt
• 1 cup 2% milk

FROSTING:

• 1 package (8 ounces) cream cheese, softened
• 1/4 cup butter, softened
• 2 teaspoons grated lemon zest
• 3-3/4 cups confectioners' sugar
• Chopped crystallized ginger, optional

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Directions

1. Preheat oven to 350°. Line bottoms of three greased 9-in. round baking pans with parchment paper; grease paper.
2. Cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Gradually beat in molasses. In another bowl, whisk together flour, baking soda, spices and salt; add to creamed mixture alternately with milk. Transfer to prepared pans.
3. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
4. Beat cream cheese, butter and lemon zest until blended; gradually beat in confectioners' sugar. Spread or pipe 2/3 cup frosting between each layer. Top with remaining frosting. If desired, sprinkle with crystallized ginger. Store in refrigerator.

Nutrition Facts 
1 slice: 612 calories, 23g fat (14g saturated fat), 92mg cholesterol, 571mg sodium, 97g carbohydrate (71g sugars, 1g fiber), 6g protein.

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Gingerbread Pudding Cake

Super-moist cake gets all spiced up in this scrumptious slow-cooked dessert. If you want it a little sweeter, drizzle it with maple syrup. 

• Total Time
  Prep: 20 min.
• Cook: 2 hours + standing   
• Makes
  8 servings

 

Ingredients

• 1/2 cup molasses
• 1 cup water
• 1/4 cup butter, softened
• 1/4 cup sugar
• 1 large egg white
• 1 teaspoon vanilla extract
• 1-1/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1/8 teaspoon ground nutmeg
• 1/2 cup chopped pecans
• 6 tablespoons brown sugar
• 3/4 cup hot water
• 2/3 cup butter, melted
• Sweetened whipped cream, optional

Directions

1. Mix molasses and 1 cup water. Cream softened butter and sugar until light and fluffy; beat in egg white and vanilla. In another bowl, whisk together flour, baking soda, salt and spices; add to creamed mixture alternately with molasses mixture, beating well after each addition. Fold in pecans.
2. Pour into a greased 3-qt. slow cooker. Sprinkle with brown sugar. Mix hot water and melted butter; pour over batter (do not stir).
3. Cook, covered, on high until a toothpick inserted in center comes out clean, 2-2-1/2 hours. Turn off slow cooker; let stand 15 minutes. If desired, serve with whipped cream.
   

Nutrition Facts 
1 serving: 431 calories, 26g fat (14g saturated fat), 56mg cholesterol, 377mg sodium, 48g carbohydrate (32g sugars, 1g fiber), 3g protein.

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How To Make A Strawberries & Cream Torte

This festive strawberry summer treat is one of my mom's favorites. It wows guests every time yet is simple to make.

• Total Time Prep: 25 min.
• Bake: 15 min. + cooling.  
• Makes
  12 servings

  

Ingredients  

• 2 large eggs, separated
• 1/4 cup butter, softened
• 1/2 cup plus 1/2 teaspoon sugar, divided
• 1/2 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup 2% milk

ASSEMBLY:

• 2 cups heavy whipping cream
• 1 pint fresh strawberries, hulled and sliced
• 1/2 teaspoon sugar
• Additional fresh strawberries

Directions

1. Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Line bottoms of two greased 8-in. round baking pans with parchment paper; grease paper.
2. In a large bowl, cream butter and 1/2 cup sugar until light and fluffy. Add egg yolks, beating well. Beat in vanilla.
3. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Transfer to prepared pans.
4. With clean beaters, beat egg whites on medium speed until foamy. Add remaining sugar, beating on high until sugar is dissolved. Continue beating until soft peaks form. Spread over batter in pans.
5. Bake 12-15 minutes or until a toothpick inserted in center comes out clean. Cool completely in pans on wire racks. (Cake layers will be thin.)
6. In a large bowl, beat cream until stiff peaks form. Loosen edges of cakes from pans with a knife. Carefully remove one cake to a serving plate, meringue side up.
7. Arrange sliced strawberries over top; sprinkle with sugar. Gently spread with half of the whipped cream. Top with remaining cake layer, meringue side up; spread with remaining whipped cream. Top with whole strawberries. Refrigerate until serving.

Nutrition Facts 
1 slice: 267 calories, 20g fat (12g saturated fat), 100mg cholesterol, 158mg sodium, 20g carbohydrate (11g sugars, 1g fiber), 3g protein.

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How To Take A Spiced Devil’s Food Cake

One of my mom's friends gave her this recipe when I was a child and it has been a family favorite ever since. When your "chocolate sweet tooth" acts up, this really hits the spot!

• Total Time Prep: 25 min.  
• Bake: 30 min. + cooling.
• Makes
  12 servings.

 

Ingredients

• 1 cup butter, softened
• 1-1/2 cups sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/4 cup baking cocoa
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 to 1 teaspoon ground nutmeg
• 1/4 to 1/2 teaspoon ground cloves
• 1 cup buttermilk

MOCHA ICING:

• 3-3/4 cups confectioners' sugar
• 1/4 cup baking cocoa
• 6 tablespoons strong brewed coffee
• 6 tablespoons butter, melted
• 1 teaspoon vanilla extract
• Toasted whole or chopped almonds, optional

Directions

1. Preheat oven to 350°. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla.
2. Sift together all dry ingredients; add to creamed mixture alternately with buttermilk. Pour into two greased and floured 9-in. round baking pans.
3. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool on wire racks for 10 minutes before removing from pans.
4. In a small bowl, combine all icing ingredients except nuts. Spread frosting between layers and over the top and sides of cake. If desired, top with almonds.

Nutrition Facts 
1 slice: 543 calories, 23g fat (14g saturated fat), 110mg cholesterol, 389mg sodium, 82g carbohydrate (61g sugars, 1g fiber), 5g protein.  

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Cinnamon Roll Cherry Cobbler

Red Hots and canned cherries flavor this memorable dessert from my childhood. I hadn’t had it in years, so when I found my mother’s recipe, I had to make it to see if it’s as good as I remembered. It is!

• Total Time Prep: 30 min.  
• Bake: 25 min. + cooling 
• Makes
  8 servings

 
 

Ingredients

• 1 can (14-1/2 ounces) pitted tart cherries
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 1/2 cup water
• 3 tablespoons red-hot candies

CINNAMON ROLL TOPPING:

• 1-1/2 cups all-purpose flour
• 6 tablespoons brown sugar, divided
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup shortening
• 1 large egg, lightly beaten
• 1/4 cup whole milk
• 1 tablespoon butter, softened
• 1/3 cup finely chopped pecans
• 1/2 teaspoon ground cinnamon

LEMON GLAZE:

• 1/2 cup confectioners' sugar
• 1 tablespoon lemon juice

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Directions

1. Drain cherries, reserving juice; set cherries aside. In a small saucepan, combine the sugar, cornstarch, water and reserved juice until smooth. Stir in red-hots. Bring to a boil, stirring constantly; cook 1-2 minutes longer or until thick and bubbly and red-hots are melted. Stir in cherries; heat through. Transfer to a greased 8-in. square baking dish.
2. In a large bowl, combine the flour, 3 tablespoons brown sugar, baking powder and salt. Cut in shortening until crumbly. Combine egg and milk; stir into crumb mixture just until blended.
3. Turn onto a lightly floured surface; knead 3-4 times. Roll into a 14x10-in. rectangle. Spread with butter; sprinkle with pecans. Combine cinnamon and remaining brown sugar; sprinkle over top.
4. Roll up, jelly-roll style, starting with a short side. Cut into eight slices; place cut side down over cherry filling.
5. Bake at 400° for 25-30 minutes or until golden brown. Cool for 10 minutes. Combine glaze ingredients; drizzle over cobbler.

Nutrition Facts 
1 slice: 363 calories, 12g fat (3g saturated fat), 28mg cholesterol, 299mg sodium, 61g carbohydrate (38g sugars, 2g fiber), 4g protein.

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