Cheesecake

 

From my Grandmother’s hand-written files.

 

Ingredients For filling:

• 3 or 4 eggs
• 2 packages Philadelphia Cream Cheese (or similar)
• 1/2 cup sugar
• 1 TSP. vanilla

Ingredients For Crust:

• crushed graham crackers

Ingredients for Topping:

• 1/2 pint sour cream (8 oz.)
• 2 TSP. sugar
• 1 TSP. vanilla

Directions:

• Preheat oven to 350°
• Put the eggs, cream cheese, sugar & vanilla in large mixing bowl.
• Beat ingredients with egg beater until smooth.
• Make the crust by lining a greased pie pan with crushed graham crackers.
• Pour in mixture and bake for 20 minutes.
• Remove from oven. Increase oven to 400°.
• Mix together the sour cream, sugar and vanilla for the topping and spread on top of baked filling.
• Return pie to the oven and bake 5 more minutes.
• Remove from oven and cool on wire rack.

posted by Mountain Republic                              recipe by Amy Chenevert

Lemon Sponge Cake

A nice & light Lemon Sponge Cake from one of my Grandmother’s handwritten recipes. This one really couldn’t be any quicker or any easier.  Here we go:

Ingredients and Preparation:

• 1 package Duncan Hines “Lemon Supreme” Cake Mix
• 1 cup water
• 1/2 cup vegetable oil
• 1 package Jello Instant Lemon Pudding Mix
• 4 eggs

Disregard directions on the cake mix box. Combine all ingredients in a bowl and beat well with electric mixer. Pour mixture into well greased tube pan.

Bake 55 minutes at 350°. Let cool. Remove from pan to finish cooling.

posted by Mountain Republic                                        recipe by Ruth Hagen