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10 Cards in this Set

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Chocolate Caramel Pecan Cheesecake

2 cups cookie crumbs
6 Tbsp. butter or margerine
1 bag (14 ounces) caramels
1 can (15 ounces) evaporated milk
1 cup chopped pecans
2 pkg. (8 ounces each) cream cheese, softened
1/2 cup sugar
2 eggs
1/2 cup semi-sweet chocolate chips, melted
1 tsp. vanilla
Preheat oven to 350F
Mix crumbs and butter, press onto bottom and sides of 9-inch springform pan.
Bake 10 minutes.

Microwave caramels and milk in small bowl on high for 4 - 5 minutes or until
melted, stirring every minute.
Pour over crust.
Top with pecans.

Beat cream cheese and sugar until well blended.
Add eggs, one at a time, mixing well after each addition.
Blend in chocolate and vanilla.
Pour over pecans.

Place pan on cookie sheet.

Bake 45 minutes. Loosen cake from rim of pan, cool before removing rim of pan.
Keep refrigerated. Garnish with whipped cream.
Pumpkin Cheesecake - COLLECTION
From: (Steve Hammond)
Date: Thu, 14 Oct 1993 19:40:17 GMT


PUMPKIN-CAKE-3 - A holiday alternative to pumpkin pie

This cheesecake has to be tried to be believed. It was
developed by Karen Reynolds, a charming lady, fine program-
mer, and amazing cook.

1 cup flour
1/4 cup sugar
1 tsp vanilla
1 egg yolk
1/4 cup butter, softened

2 1/2 lb packaged cream cheese, softened
3/4 cup packed light brown sugar
1 cup sugar
3 Tbsp flour
3/4 tsp ground allspice
3/4 tsp ground ginger
1/2 tsp ground cinnamon
1 lb canned pumpkin
2 egg yolks
5 eggs
1 tsp vanilla extract
1/4 cup heavy cream
(1) Preheat the oven to 400 deg. F. Grease the bottom
and sides of a 9 inch diameter 3 inch deep spring-
form pan.

(2) Prepare the pastry by stirring flour and sugar
together in a bowl. Cut in butter, egg yolk and
extract. Work the dough (which will be very

crumbly) with hands to complete the mixing.
Evenly press the dough on the bottom and up the
sides (to within 1/2 inchcm" of the top) of the
springform pan. Bake in the preheated oven for 10
minutes, or until golden brown. Remove and set
aside to cool while preparing the filling.

(1) Increase the oven temperature to 475 deg. F.

(2) Beat the cream cheese in a large bowl until smooth
and soft. Beat in the sugars, flour, spices and
pumpkin until well blended. Add egg yolks and eggs
one at a time, beating well after each addition.
Add vanilla extract, beat in well. Stir in the

(3) Pour filling into the pastry crust. Bake for 12
minutes. Without opening the oven door, reduce the
oven temperature to 200 deg. F degrees and leave
the cheesecake in the oven for an additional 1
hour and 15 minutes. At the end of the baking
time, turn off the oven, but leave the cheesecake
sitting inside (without opening the door) until
the oven cools (about 2 to 3 hours). Remove from
the oven, refrigerate overnight.

Difficulty: moderate. Time: 1 hour preparation, several
hours baking. Precision: measure carefully.

1/3 c. margarine
1/3 c. sugar
1 egg
1&1/4 c. flour
2 (8 oz) pkgs cream cheese
3/4 c. sugar
2 c. fresh or canned pumpkin (I like fresh)
1 t. cinnamon
1/4 t. nutmeg
Dash salt
2 eggs
Cream margarine, sugar until light and fluffy. Blend in egg. Add
flour and mix well. Press dough on bottom & 2" high on sides of 9"
springform pan or a high sided cake pan. Bake at 400F for 5 min.
Reduce temperature to 350F.

Combine softened cream cheese and sugar, mixing at medium speed on
electric mixer till well blended. Blend in pumpkin, spices and salt.
Mix well. Add eggs, one at a time, mixing well after each addition.
Pour mixture into pastry lined pan; smooth surface to edge of crust.
Bake at 350F for 50 min. Take knife and loosen cake from rim of pan.
Cool before removing from pan. Chill. Garnish with whipped cream just
before serving if desired.

Boy, this is good.
Pumpkin Marble Cheesecake

1 1/2 cups gingersnaps
1/2 cup finely chopped pecans
1/3 cup Parkay Margerine, melted

Combine crumbs, pecans and margarine; press onto bottom and 1 1/2
inches up sides of 9-inch springform pan. Bake at 350, 10 minutes.

2 8-ounce packages Philadelphia Brand Cream Cheese, softened
3/4 cup sugar
1 teaspoon vanilla
3 eggs
1 cup canned pumpkin
3/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg
Combine cream cheese, 1/2 cup sugar and vanille, mixing at medium
speed on electric until well blended. Add eggs, one at a time, mixing
well after each addition. Reserve one cup of batter. Add remaining
sugar, pumpkin, and spices to remaining batter; mix well. Spoon
pumpkin and cream cheese batters alternately over crust; cut through
batters with knife several times for marble effect. Bake at 350, 55
minutes. Loosen cake from rim of pan; cool before removing rim of
pan. Chill.

10 to 12 servings
Pecan Pumpkin Cheese Cake


3/4 cups Grahm Cracker Crumbs 1/4 cup sugar
1/4 cup Melted butter 1/4 cup Light Brown Sugar
1/2 cup finely chopped pecans

1: Grease a 9in Spring Form pan
2: Combine ingredents and press into pan up about quater in. on side.

1 1/2 cup solid pumpkin 1 1/2 tsp cinnamon
1/2 tsp nutmeg 1/2 tsp ginger
1/2 cup light brown sugar 2 tbl heavy cream
1 tbl cornstarch 1 tbl bourbon
3 8oz packs of Cream Cheese 1/2 cup sugar
1/2 tsp Salt 3 Eggs
1 tsp Vanilla

1: Preheat oven to 350
2: In a bowl combine pumpkin, eggs, cinnamon, ginger, nutmeg, salt
and brown sugar.
3: In a bowl with an electric mixer cream together the cream cheese
and sugar. Beat in cream, cornstarch, vanilla, and bourbon.
4: Combine pumpkin into cream cheese mixture.
5: Pour into crust and bake for 50 to 55 min.
6: Remove from oven and let stand 5 min.


2 cups Sour Cream 2 tbl sugar
1 tbl Bourbon

1: Combine all ingredents and spread over top.
2: Bake for 5 mins.
3: Remove and cool then chill thourghly.
4: Decorate top with pecan halfs.
Killer Cheesecake


2.5 lbs of cream cheese at room temp
1 3/4 granulated sugar
3 Tbs. all-purpose flour
Zest of 1 lemon
Zest of 1 orange
1/4 reaspoon vanilla extract
5 eggs
2 additional egg yokes
1/4 cup whipping cream
9-inch springform pan lined generously with butter and patted
with graham cracker crumbs

Heat oven to 500 degrees. Prepare springform pan. With and electric beater,
mix the cheese, sugar, flour, orange and lemon zests and vanilla until
smooth. Add the eggs and yokes, beating in one at a time, and finally the

Pour the mixture into the prepared springform pan and bake for 10 minutes or
until the top of the cake turns golden brown. Reduce oven temperature to
200-225 and bake for one hour longer.

Remove cake from oven and cool on a rack until it reaches room temperature.
Then release the sides of the pan. Do not remove the bottom of the pan.
Place cake on a platter. Top with fruit or glaze, if desired, and serve.
Beef Stroganoff Recipe
Serves/Makes: 4


1 can condensed cream mushroom soup
1 can condensed cream chicken soup
1 can evaporated milk
1 large bag egg noodles
1 pound of meat (steak, hamburger, sausage if you want)
2 tablespoons sour cream, or more to taste

Boil the noodles till tender, and brown your meat. Combine the two in a large pot. Add the 2 cans of soup and the evaporated milk. Stir over medium heat until the mixture bubbles. Reduce heat to a simmer and add sour cream. Add salt and pepper to taste. Serve.
Beef Stroganoff Recipe
Serves/Makes: 8

Submitted by: debbie8760
Ready in: > 5 hrs
Difficulty: 3
(1=easiest :: hardest=5)

Beef Stroganoff Recipes
Crock Pot Recipe


3 pounds beef round steak, 1/2" thick
1/2 cup flour
2 teaspoons salt
1/8 teaspoon pepper
1/2 teaspoon dry mustard
2 medium onions, thinly sliced and separated into rings
2 cans (4 oz size) sliced mushrooms, drained
1/2 pound fresh mushrooms, sliced
1 can (10 1/2 oz size) condensed beef broth
1/4 cup dry white wine or water
1 1/2 cup sour cream
1/4 cup flour

Trim all excess fat from steak and cut meat into 3" strips about 1/2" wide. Combine 1/2 cup flour, salt, pepper and dry mustard; toss with the steak strips to coat thoroughly. Place coated strips in crock pot; stir in onion rings and mushrooms. Add beef broth and the wine or water; stir well.

Cover and cook on low setting for 8-10 hrs. Before serving, combine sour cream with 1/4 cup flour; stir into crock pot. Serve over hot buttered noodles or fluffy rice.

This recipe for Beef Stroganoff serves/makes 8.
Bed & Breakfast Cornbread

3/4 cup cornmeal
1 cup milk
1/2 cup wholewheat flour
1/2 cup allpurpose flour
4 tsp baking powder
1/4 cup sugar
1 egg
1/3 cup oil

Preheat the oven to 400F and lightly grease a 9-inch square pan. Mix the cornmeal and milk in a small bowl so the cornmeal can soak while preparing the rest of the ingredients. In a large bowl mix together the flours, baking powder and sugar. Mix the egg and oil together well and stir into the cornmeal. Add the cornmeal to the flour and stir to moisten. Pour into the prepared pan and bake for 25 minutes or until a toothpick comes out clean from the center of the pan. Makes 16 squares.
I like to vary this and make it more nutritionally complete by adding a few extras to the flour before stirring in the cornmeal. One variant is to fry up a few sausages, chop them into little bits, and add them to the flour. Another is to chop up some green (or red) pepper and onion (zucchini is also nice) and add that to the flour with a teaspoon of oregano. I haven't tried both together yet, but probably will sometime. I often cut these into 8 pieces instead of 16 and freeze whatever I don't eat right away so I can just pull out one or two and microwave them if I feel like a quick snack or a light meal.
Broccoli and Ham Strata

12 slices of bread, crusts removed
1 cup chopped ham
One 8-ounce package chopped broccoli
1 cup shredded cheddar cheese
2 cups milk
6 medium eggs
1 teaspoon minced onion
Grease a 9 x 13-inch casserole dish. Layer 6 slices of bread in the bottom of the dish. Top with a layer of ham, broccoli, and cheese. Cover with another layer of 6 slices of bread. In a mixing bowl, combine the milk, eggs, and onion to make a sauce and pour evenly over casserole layers. Cover with plastic wrap and refrigerate overnight. Bake in a 350-degree oven for 1 hour.

Serves: 8