Cake Recipes and Articles

1 T Unsalted butter

1/4 c Graham cracker crumbs

3/4 c Cream cheese, softened (6oz)

1/4 c + 1 tsp sugar

1/4 ts Freshly grated lemon zest

1/4 ts Vanilla

1 Large egg

1 ts Cornstarch

1/2 c Drained canned crushed

Pineapple, reserve 1 T juice 1/2 c Water

In small saucepan melt butter over moderate heat, stir in graham crumbs, and then divide mixture among 4 paper lines 1/2 cup muffin tins, pressing in to form a crust. Bake the crusts in the middle of a preheated 350F oven for 5 minutes, and then let cool on a rack for 5 minutes. In a bowl with an electric mixer, beat together the cream cheese, 1/4 cup of the sugar, the zest and the vanilla until the mixture is combined well. Add the egg, and beat in until well combined, and divide the batter among the tins. Bake the cheesecakes in the middle of a preheated 350F oven for 20 minutes or until they are set, and let them cool on a rack for 10

minutes. While the cheesecakes are baking, in a small bowl dissolve the cornstarch in the reserved pineapple juice. In a small saucepan simmer the crushed pineapple with the water anb remaining 1 tsp sugar for 5 minutes, or until the liquid is reduced to about 2 tablespoons. Stir the cornstarch mixture and stir it in to the pineapple mixture. Simmer the sauce, stirring, for 2 minutes, transfer it to a metal bowl set in a larger bowl of ice and cold water, and let it cool, stirring occasionally. Spoon the sauce onto 2 plates and invert the cheesecakes onto the sauce, discarding the paper. Gourmet Magazine

1/2 c Butter, softened

1 c Plus 2 tb sugar

2 Eggs

1 ts Grated lemon peel

1 tb Lemon juice

2 c All purpose flour

2 ts Baking powder

1/2 ts Salt

1/2 c Milk

1 c Blueberries, divided

———————————–CREAM———————————– 1 c Whipping cream

2 tb Sugar

2 tb Lemon or orange liquor

Preheat oven to 375 degrees. Grease 9″ spring form pan. Ling bottom with wax paper, grease and flour wax paper. Beat butter and 1 cup sugar until fluffy. Add eggs one at a time. Add lemon juice & peel. Combine flour, baking powder and salt, add to beaten mixture alternating with milk. Chop 1/2 of the berries and add to batter. Pour batter in pan and sprinkle

remaining berries and 2 tb sugar. Bake 40 minutes, cool 10 minutes. Cream: Beat cream and sugar in chilled mixer bowl with chilled beaters until stiff. Beat in liquor. (Makes 2 cups). Remove side of pany. Serve warm with cream.

-JUDI M. PHELPS 1 lb Crabmeat — flaked

3/4 c Cracker crumbs

1 lg Egg — beaten

2 tb Onion — minced

2 tb Mayonnaise

1 tb Worcestershire sauce

1 tb Mustard — prepared

3/4 ts Hot pepper sauce

1 t — salt

1/2 ts Black pepper — ground fresh

Cracker crumbs — for dredging Peanut oil — for frying cakes

In a medium bowl, mix together with fork the first 10 ingredients. Form mixture into 3-inch patties; roll in cracker crumbs. In a skillet or deep fat fryer, heat oil to 375 degrees F; fry patties until golden brown, about 2 minutes on each side. Drain on paper towels and serve immediately with sauce of choice. Makes 3 servings. Source: Blue Crab, a Cookbooklet. Shared and MM by Judi M. Phelps. jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@best.com