Tag Archives: Cake

Layered Nanaimo Bar Cheesecake

SOURCE: Kraft Canada

image

What you need:
2-1/2 cups Oreo Baking Crumbs
1/2 cup butter, melted
1/4 chopped cup pecans
1/4 flaked cup coconut4 (250 g each) pkg. Philadelphia Brick Cream Cheese, softened
1 cup sugar
3 Tbsp. Bird’s Custard Powder
4 eggs
1/2 cup whipping cream
6 oz. Baker’s Semi-Sweet Chocolate

Preparation:
Preheat oven to 350°F. Mix baking crumbs, butter, pecans and coconut; press firmly onto bottom of 13×9-inch baking pan. Refrigerate while preparing filling.

Beat cream cheese, sugar and custard powder in large bowl with electric mixer on medium speed until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.

Bake 40 min. or until centre is almost set. Cool. Refrigerate 3 hours or overnight. Place whipping cream and chocolate in saucepan. Cook on low heat until chocolate is completely melted and mixture is well blended, stirring occasionally. Pour over cheesecake. Refrigerate 15 min. or until chocolate is firm. Store leftover cheesecake in refrigerator.

Kitchen Tips

SIZE WISE
This party-size cheesecake is great for large crowds. Be mindful of serving size.

SPECIAL EXTRA

After chocolate topping is firm, place 2 additional chocolate squares in microwaveable bowl. Microwave on MEDIUM 2 min., stirring after 1 min. Stir until chocolate is completely melted. Pour into small resealable bag; seal bag. Snip off one small corner from bottom of bag; twist top of bag to squeeze chocolate from bag to pipe a special message, such as ” Greetings,” on top of cheesecake.

Dollar Fruit Cake (1930s)

Fruit Cake

In 1930 this fruit cake cost one dollar to make. (How times have changed!!)

This is a recipe passed down through the years. I have heard many people say the hate fruit cake… one they taste this one, they quickly change their mind! There will be no re-gifting of this fruit cake… and if they don’t realize what they had and re-gift it anyways….thank your lucky stars…. this is excellent aged. ( P.S. the rum also preserves the cake)

1 lb Raisins – Sultana
2 cups Mixed fruit – Chopped

1/2 lb. Cherries – Candied (halved)
1/2 cup Walnuts – Chopped Coarsely or Almonds
2 cups Sifted Flour – all-purpose
1 tsp. Baking Powder
1 cup Butter – Soften

1 cup Sugar 3 Large eggs
1/4 cup Rum or Fruit Juice
1 tsp. Rum extract
Optional:
4 oz. Pineapple chunks – glazed Pkg and / or substitute walnut for 1/2 pound of cherries – Candied (halved)

Directions
1. Pre-Heat oven and a large pan of water (on bottom shelf) to 300 degrees F

2. Combine Fruit and nuts then coat with 1 Cup of the flour.

3. In a separate bowl cream butter and add sugar gradually. Beat until very light and fluffy. Add well beaten eggs.

4. Sift remaining flour with baking powder and salt add to creamed mixture.

5. Blend well and add the rum/ juice and extract. Add Floured fruit and nuts mixture, mix well.

6. Bake in a spring form pan or angel food pan, lined with 4 layers of well greased brown paper.

7. Place in oven on shelf above the hot water, bake for 2 hours.

8. When cooled you can wrap with cheese cloth soaked in rum, then wrap in plastic wrap and aluminum foil. Freeze.—