Aunt Janes Cheese Cake Food

AUNT JANES CHEESE CAKE

Steps:

• Grease bottom and sides of a 10 inch springform pan. Combine crust ingredients and pat down firmly in bottom of pan. Place in freezer while making rest of cake. In largest bowl of an electric mixer beat filling ingredients in order listed adding each 1 by 1 and beating until thoroughly mixed. Pour into prepared pan and bake in a preheated oven at 325 degrees for 20 minutes, then lower heat to 300 degrees and bake for 40 minutes more. Turn off heat and let cake cool in closed oven for 1 hour. Cool on rack to room temperture, then refrigerate.

AUNT JANE'S CHEESE CAKE

Steps:

• Grease bottom and sides of a 10 inch springform pan. Combine crust ingredients and pat down firmly in bottom of pan. Place in freezer while making rest of cake. In largest bowl of an electric mixer, beat filling ingredients in order listed, adding each 1 by 1 and beating until thoroughly mixed. Pour into prepared pan and bake in preheated oven at 325 degrees for 20 minutes, then lower heat to 300 degrees and bake 40 more minutes. Turn off heat and let cake cool in closed oven for 1 hour. Cool on a rack to room temperature, then refrigerate.

CANDIED DILL PICKLES

Steps:

• Stir sugar and cider vinegar together in a large bowl until the sugar is dissolved. Add pickle slices and stir to coat. Pour into a jar and seal. Store in refrigerator, flipping the jar daily, for 1 week.

AUNT JANE'S CHEESE CAKE

Steps:

• Grease bottom and sides of a 10 inch spring form pan. Combine crust ingredients and pat down firmly in bottom of pan. Place in freezer while making rest of cake. In largest bowl of an electric mixer beat filling ingredients in order listed, adding each 1 by 1 and beating until thoroughly mixed. Pour into prepared pan and bake in a pre-heated oven at 325 degrees for 20 minutes, then lower oven to 300 degrees and bake 40 minutes more. Turn off heat and let cake cool in closed oven for 1 hour. Cool on a rack to room temperature, then refrigerate.

AUNT JANET'S PUMPKIN DUMP CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• In a large bowl, whisk together the pumpkin, sugar, salt, nutmeg, ginger, cloves and cinnamon. Stir in the milk, then beat in the eggs one at a time. Pour pumpkin mixture into the prepared pan.
• Sprinkle the yellow cake mix over the pumpkin mixture, then sprinkle on the pecans. Drizzle melted butter over all. Bake in the preheated oven for 55 minutes, or until the edges are lightly browned. Allow to cool.

JANET'S CHICKEN CASSEROLE

Steps:

• In a medium bowl combine the melted butter or margarine and dry stuffing mix. Mix well and set aside. In a large bowl mix together the cream of chicken soup, cream of mushroom soup, mayonnaise and sour cream. Set aside.
• Preheat oven to 350 degrees F (175 degrees C).
• To Layer Casserole: Spread peas, carrots and 1/2 of the mushrooms in the bottom of a lightly greased 9x13 inch baking dish. Sprinkle 1/2 of the stuffing over the vegetable layer and press lightly with hand to compress. Ladle the chicken broth over the stuffing evenly. Next spread 1/2 of the soup mixture evenly over the stuffing. Add the chicken and spread to cover completely. Spread remaining mushrooms over chicken. Pour remaining soup mixture over all and top with remaining stuffing and slivered almonds.
• Cover dish with aluminum foil and bake in the preheated oven for 1 hour. Remove foil and bake for another 15 minutes. Remove dish from oven, cover once more with foil and let stand about 20 minutes before cutting into individual pieces and serving. Keep covered in refrigerator.

AUNT JANE'S BROWN BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 9x5-inch bread pans.
• In a small bowl, combine milk, sugar and molasses.
• Mix together whole wheat flour, all-purpose flour, salt, baking soda and baking powder. Add to milk mixture and mix well.
• Pour mixture into bread pans. Bake in preheated oven until a tester inserted in the centers comes out clean, about 45 minutes. Let bread cool in pans for 10 minutes, then invert on wire rack and allow to cool completely.