Betty's Cheesecakes

A very dear friend of mine, gave me this recipe many years ago. She is one of the best cooks ever and mother-in-law to one of my best friends. These are individual cheesecakes and one of my most requested dessert recipes. They travel well and are easy to eat. I always take them to 4th of July picnics(2 this year) and they are festive and nice for the holidays too. You can use any kind of topping you like, I prefer cherry and blueberry, or you can make your own out of fresh fruit(I've used fresh peaches before and they were good.) This makes exactly 2 dozen and most people can't eat only one so you may want 2 batches. Bon Appetit!!

1. 3 - 8 oz. pkgs. cream cheese


2. 5 Eggs


3. 1 1/2 teaspoons vanilla (preferably Mexican)


4. 1 cup sugar

Filling:

1. 1 cup sour cream


2. 1/2 cup sugar

Topping:

1. Can or cans of fruit pie filling of your choice, I use cherry and blueberry. 2 cans will do 48 cheesecakes or 2 batches.

Preheat oven to 350 degrees and line 24 cupcake pans with foil cupcake papers. Combine the cream cheese, eggs, vanilla sugar in a large bowl and beat with mixer until very smooth, creamy and no lumps. Fill cupcakes 2/3 full. Bake at 350 degree for 45 minutes on middle rack. Remove from oven and let rest for 3 or 4 minutes.

Meanwhile combine the sour cream and sugar in a small bowl. After the centers have rested and fallen slightly, put 1 teaspoon of filling in each cupcake, on top of baked portion. Return to oven and bake 10 minutes more. Let cool. When cool, top each cheesecake with a TBLS. or so of pie fillng and refrigerate until serving. THE VERY BEST!!!!

Carrot Cake

I recently took my carrot cake to my bridge group for a birthday party and I've had so many requests from them for the recipe, I decided to post it. I've had this for years, and I prefer carrot cake without a lot in it, except I liked toasted pecans in the icing. this recipe comes from one of my favorite cookbooks, I have mentioned before "Kitchen Keepsakes". So for all those requests, here you go----

1. 2 cups unbleached flour( I use King Arthur or Pillsbury)
2. 2 cups sugar
3. 2 teaspoons cinnamon
4. 1 teaspoon salt
5. 2 teaspoons soda
6. 1 cup oil (I use Crisco for baking)
7. 4 eggs(organic or free range are far better)
8. 3 cups fresh, organic carrots, grated
9. 1 teaspoon vanilla

Mix dry ingredients. Add oil and vanilla and mix well. Add eggs, one at a time, beating well after each egg. Stir in grated carrots. Bake at 350 degrees for 45-60 minutes, depending on where you live, in 2 greased and floured 9 inch cake pans or one 9x13 inch pan . Cool, in pan, on a cake rack for 15 minutes and then remove from pan onto rack. If using the 9x13 pan, cool completely in the pan. Ice with cream cheese frosting below.

FROSTING

1. 1 - 8 oz. package cream cheese, softened
2. 1 Ib. powdered sugar
3. 1 stick butter or margarine( I use organic butter)
4. 1-2 Tablespoons milk, cream or half and half
5. 1 teaspoon vanilla
6. 1 cup toasted, chopped pecans

To make the frosting, cream together the cream cheese and butter, blend in powdered sugar and vanilla. Add enough milk or cream or half and half to make smooth. Stir in nuts.