Savor the Flavor

Abby’s Cheesecake

Ingredients: Crust:

1-1/2 cups graham cracker crumbs 1/2 cup melted butter, one stick 1/3 cup powdered sugar

Cheesecake: 3 (8 oz.) packages cream cheese, softened 4 eggs 1 cup sugar 1 tsp. vanilla extract 1 pint sour cream, room temperature 1 (21 oz.) can Cherry, Blueberry, OR Strawberry pie filling

Instructions: Heat oven to 350 degrees. Combine graham cracker crumbs, powdered sugar and melted butter. Press in the bottom of an 8 inch spring form pan. In a large bowl beat cream cheese, eggs, sugar and vanilla till smooth. Pour over prepared crust. Bake at 350 degrees for 50 minutes until the center is set. Remove from oven and spread the sour cream on top of cheesecake. Return to oven and bake 5 minutes more. Remove from oven and cool. Spread desired topping on cheesecake. Chill overnight. Carefully remove the sides from the pan and enjoy. To minimize cracking, place shallow pan half full of hot water on lower rack of oven during baking. Be sure sour cream is room temperature before spreading.

Sophia Rantis

Butter Pecan Cake

Ingredients: 1 box butter pecan cake mix 1 small box vanilla instant pudding 4 eggs 1-1/2 cups milk 2/3 cup Crisco oil 1 small can angel flake coconut

Instructions: Mix all ingredients together and bake in a greased and floured tube or Bundt pan for 50 minutes at 350 degrees. Icing – Cream 4 oz. softened cream cheese with ½ stick softened oleo. Add ½ cup of confectionary sugar, ½ cup of coconut, ½ cup of chopped pecans and 1 teaspoon of vanilla. Spread over cake.

Shirley Ofsa

Savor The Flavor

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