1/2 cup sugar
1/2 teaspoon vanilla
MIX cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, mixing on low speed just until blended and pour over crust.
1/3 cup sugar
1/2 teaspoon ground cinnamon
4 cups of thinly sliced peeled apples
1/4 cup finely chopped pecans
MIX sugar and cinnamon. Toss with apples. Spoon apple mixture over cream cheese and sprinkle with nuts.
BAKE at 325 degrees for 1 hour and 10 minutes to 1 hour and 15 minutes, or until center is set. Run a knife around rim of pan to loosen cake.
COOL before removing rim of pan. Refrigerate for 4 hours or overnight.
Angel Food Cake with Raspberries
1 purchased angel food cake
1 pint of fresh raspberries
1 tablespoon orange flavored liqueur
1 container (8 ounces) frozen whipped topping, thawed
1/4 teaspoon orange extract Mint leaves
REMOVE angel food cake from container and invert onto plate; bottom is now the top of the cake. With a serrated knife, carefully remove the top of the cake by slicing horizontally 1/2" down from the top. Set top aside.
GENTLY hollow out center of cake. Be careful not to tear inside or outside walls of the cake. Tear removed cake into small pieces and place in medium bowl.
SET aside 1/4 cup raspberries for garnish. To the bowl containing cake pieces, add raspberries, orange flavored liqueur and 1/2 cup of whipped topping. Fold until combined.
FILL cake, both well and center with raspberry mixture. Replace top of cake.
STIR orange extract into remaining frozen whipped topping; frost cake. Garnish with fresh mint leaves and top with reserved berries. Chill cake for 4 hours before serving.
Chocolate Peanut Butter Truffles
1 1/2 package. (12 squares) semi-sweet chocolate
1 1/2 cup powdered sugar, sifted
1 teaspoon pure vanilla extract
1 cup smooth peanut butter
LINE cookie sheet with waxed paper. Beat powdered sugar, peanut butter and vanilla in bowl until smooth.
USING a tablespoon or 1-ounce cookie scoop, form mixture into balls and place on prepared cookie sheet. Chill until slightly firm.
DIP truffles in chocolate with a fork. Return to baking sheet to let set until chocolate is firm.