Caramel Apple Pecan Cheesecake

1 Can of Apple Pie Filling  (21 oz)
1 9inch deep Pie crust
2 Pkgs cream cheese (8 oz each)
2 eggs   

1/2 cup sugar
1/4 cup caramel topping
12 Pecan halfs

reserve 3/4 cup of filling for top of cake
pre heat oven to 350

Make pie crust accoring to directions on box.
Spoon the rest of the filling into pie crust.
Beat cream cheese sugar and vanilla until smooth, add eggs ib at a tune and mix well.  Pour into Pie shell and bake 30 to 35 minutes until center is firm. Cool to room temp.

mix caramel topping and reserved apple filling, heat in micro 1 minute. spoon on top center of cheese cake. decorate with pecan halfs around edge.

delicious and beautiful

Angel Food Cake

1 ½ cups egg whites

1 ½ tsp cream of tartar

½ tsp salt

1 ¾ cups sugar

1 cup and 2 tbsp of flour

1 ½ tsp favorings (mix vanilla and almond extract)

Beat egg whites until frothy (do not over beat).  Add cream of tartar and salt and beat until soft peaks form.

Fold in ½ cup of the sugar very slowly.  Sift together flour and rest of sugar several times.  Fold into egg white mixture slowly.  Fold in flavoring.

Bake in an angel food pan 30 to 35 minutes at 375. 

Let cool and invert pan.

Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze

Cake:

1 stick plus 2 teaspoons unsalted butter

1 1/2 cups packed light brown sugar

2 large eggs

2 cups all purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 cup sour cream

1 teaspoon pure vanilla extract

2 cups peeled, cored and chopped apples

Crumble Topping:

1/2 cup packed light brown sugar

1/2 cup all purpose flour

1/2 teaspoon ground cinnamon

4 tablespoons unsalted butter, softened

Brown Sugar Glaze:

1/2 cup packed light brown sugar

1/2 teaspoon vanilla extract

2 tablespoons water

Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish with 2 teaspoons of the butter.

In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.

To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.

To make the glaze, in a bowl, combine the sugar, vanilla, and water and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Serve warm.

Recipe courtesy Emeril Lagasse, 2002Episode#: EM1F71  |  Copyright © 2006 Television Food Network, G.P., All Rights Reserved

Apple Streusel Bars

2 cups quaker oats

1 ¼ cup sugar

1 cube margarine, melted

2 ½ cups flour

2 tsp baking powder

Heat oven to 375 degrees.  Combine oats, flour, sugar and baking powder.  Mix well.  Add margarine, mixing until moistened.  Reserve 2 cups; set aside.  Press remaining oat mixture into bottom of 9 x 13 inch baking pan.  Bake 15 minutes.

Filling

3 cups peeled thinly sliced apples (about 3 medium)

2 tbsp flour

one 12 ounce jar (1 cup) raspberry or apricot preserves

For filling, combine apples and flour.  Stir in preserves.  Spread onto crust to within ½ inch of edge.  Sprinkle reserved oat mixture.  Bake 30 to 35 minutes until lightly brown.

Banana Muffins with Mascarpone Cream Frosting

Muffins:

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

2 cups sugar

1 cup vegetable oil

3 large eggs

1 tablespoon vanilla extract

4 ripe bananas, peeled and coarsely mashed

Frosting:

3 ounces cream cheese, room temperature

6 tablespoons (3/4 stick) unsalted butter, room temperature

1/3 cup mascarpone cheese, room temperature

3 tablespoons honey

1/2 cup chopped walnuts, toasted

Line 18 muffin cups with paper liners. Preheat the oven to 325 degrees F.

Whisk the flour, baking soda, salt, baking powder, cinnamon, and nutmeg in a medium bowl to blend. Beat the sugar, oil, eggs, and vanilla in a large bowl to blend. Stir in the banana. Add the dry ingredients and stir just until blended.

Divide the batter among the prepared muffin cups. Bake the muffins on the middle rack until the tops are golden brown and a tester inserted into the center comes out with no crumbs attached, about 25 minutes. Transfer the muffins to a rack and cool slightly. The muffins may be eaten warm or cooled completely and frosted.

To frost the cupcakes: Using an electric mixer, beat the cream cheese and butter in a large bowl until light and fluffy. Beat in the mascarpone cheese and then beat in the honey. Spread the frosting over the muffins. Sprinkle with the walnuts.

Recipe courtesy Giada De Laurentiis   |  Episode#: EI1F16  |  Copyright © 2006 Television Food Network, G.P., All Rights Reserved

Buttermilk Prune Cake

3 eggs

1 ½ cups sugar

1 tsp baking soda

1 tsp cinnamon

1 tsp nutmeg

1 tsp Allspice

1 cup chopped nuts

1 tsp salt

1 cup oil

2 cups flour

1 cup Buttermilk

1 cup chopped prunes

1 tsp vanilla

Beat eggs, oil and sugar.  Sift dry ingredients and mix with egg mixture alternately with Buttermilk.  Add prunes and vanilla.  Bake in a 9 x 13 pan 30 to 35 minutes at 350.

Buttermilk Sauce

1 cup sugar

1 tsp baking soda

¼ cup butter

½ cup Buttermilk

1 tbsp white Karo syrup

½ tsp vanilla

Mix all together and boil for one minute, then let it cool.  Let cake cool for 10 minutes then pour over cake.