GRANMAW BETTY'S CREAM CHEESE SUGAR CAKE
Another NC Piedmont favorite is the Moravian Sugar Cake. This recipe is a slight twist to this traditional delicacy. I got the recipe from my friend's Granmaw Betty who lives in Stokes County, NC. It is very good.
Provided by peg_lyn
Categories Breakfast
Time 1h
Yield 15 serving(s)
Number Of Ingredients 8
Steps:
- Spread one can of rolls in an ungreased 9x13 pan.
- Beat together cream cheese, sugar, vanilla and lemon juice.
- Mix together brown sugar and cinnamon then reserve.
- Spread this mixture over dough in the pan.
- Spread the other can of rolls over the cheese mixture.
- Pour the melted butter over the tops of the rolls.
- Sprinkle with lots of brown sugar and cinnamon.
- Bake at 350* for 30 minutes.
Nutrition Facts : Calories 318.7, Fat 13.4, SaturatedFat 7.7, Cholesterol 48.1, Sodium 263.4, Carbohydrate 46.7, Fiber 1.8, Sugar 30.4, Protein 4.2
GRANDMA LU'S CASSATA CAKE
Steps:
- Mix ricotta, 1 pint of whipped heavy cream, sugar, and vanilla in a bowl till smooth. Add one roughly chopped chocolate bar. Fold in.
- Spray a large bowl with nonstick cooking spray (like Pam). Slice sponge cake into half-inch pieces. Line the bowl with one layer of cake. Follow with a layer of filling, making sure to come up to top of bowl. Continue alternating layers of cake and filling till you have reached the top of bowl. Finish with a layer of cake. Seal with plastic wrap and refrigerate overnight.
- Remove plastic wrap. Place a pretty cake dish on top of bowl. Invert the cake and remove bowl. Frost with remaining pint of whipped heavy cream. Decorate with 2nd chocolate bar curls and drained maraschino cherries.
GRANDMOTHER'S CHEESECAKE
A citrus cheesecake with a shortbread crust. It takes a long time of preparation but it is well worth the wait. If you can't find a vanilla bean, substitute 1/4 teaspoon vanilla extract for each 1 inch piece of bean. You can top with any of your favorite fruits or toppings, or eat it plain. Summertime fresh fruits are nice, or chocolate lovers can spread on a layer of fudge topping.
Provided by Shirley Brown
Categories Desserts Cakes Cheesecake Recipes
Time 1h30m
Yield 16
Number Of Ingredients 16
Steps:
- In a large bowl, combine 1 cup flour, 1/4 cup sugar, 1 teaspoon lemon peel, and 1 teaspoon orange peel. Split a 1-inch piece of vanilla bean; scrape seeds into flour mixture. Cut in butter until mixture resembles course crumbs. Add 1 egg yolk; stir until all flour is moistened. Gather dough into ball, wrap in wax paper, and refrigerate for 1 hour and 30 minutes.
- Lightly butter a 9 inch springform pan. Roll dough on lightly floured surface to 1/8 inch thick; trim to a 10 inch circle. Reserve pastry trimmings. Press pastry circle into bottom and 1/2 inch up sides of a 9 inch buttered springform pan. Refrigerate 1 hour.
- Preheat oven to 400 degrees F (200 degrees C). Bake crust for 20 minutes, until lightly browned. Cool on wire rack.
- Beat cream cheese, 1 3/4 cups sugar, 3 tablespoons flour, 1 1/2 teaspoons lemon peel and 1 1/2 teaspoons orange peel in large mixer on medium speed until light and fluffy, about 10 minutes. Split a 1 inch piece of vanilla bean and scrape seeds into cream cheese mixture. Beat in 5 eggs and 2 egg yolks, 1 at a time, on medium speed. Stir in cream.
- Increase oven temperature to 500 degrees F (260 degrees C). Roll out reserved pastry trimmings on lightly floured board; cut into strips 2 inches wide. Pat strips up side of pan, pressing dough lightly to baked crust. Pour filling into crust. Bake 15 minutes.
- Reduce oven temperature to 200 degrees F (95 degrees C). DO NOT OPEN OVEN DOOR! Bake until cheesecake is firm in center, about 50 minutes. Turn off oven; leave cheesecake in oven with door slightly open for 1 hour. Remove from oven, and cool completely on wire rack. Refrigerate at least 2 hours.
Nutrition Facts : Calories 474.6 calories, Carbohydrate 35.3 g, Cholesterol 193.9 mg, Fat 34 g, Fiber 0.3 g, Protein 8.8 g, SaturatedFat 20.7 g, Sodium 233 mg, Sugar 26.2 g
GRANDMAS CARROT CAKE
my grandmother jake recently passed away and i told my dad that all i wanted of hers was her recipe for her carrot cake. it brings back so many great memeories, and to me it is truly the best carrot cake i have ever tasted.
Provided by mistylin 2
Categories Dessert
Time 1h20m
Yield 1 cake, 10-12 serving(s)
Number Of Ingredients 17
Steps:
- drain the carrots and mash them in large bowl.
- in a separate bowl mix the salt, allspice, cinnamon, wheat germ,baking soda, and flour.
- in another bowl whip the eggs til smooth.
- add the sugar and the vegetable oil and cream together.
- add the flour mixture and the egg mixture to the carrots, whip til mixed well.
- add the buttermilk and the walnuts and mix again.
- bake at 350 degrees in a well oiled and floured cake pan for 50 minutes.
- cool completely.
- mix the softened butter, softened cream cheese, vanilla, sugar, and lemon.
- frost the cake and enjoy.
- ps. i have been known to add another box of cream cheese and another
- stick of butter, more calories but oh so tasty.
Nutrition Facts : Calories 936.4, Fat 54.4, SaturatedFat 20.5, Cholesterol 158.4, Sodium 743, Carbohydrate 107.9, Fiber 1.7, Sugar 85.2, Protein 8.4
GRANDMA JOYCE'S BOILED RAISIN CAKE WITH CREAM CHEESE FROSTING
This cake (sans frosting) has no butter and no eggs in it--great for when you are raiding the pantry. (The frosting, however, is a different story, but soooo good!) Although the prep time is short, you'll want to have time to let the boiled raisins cool a bit.
Provided by hotdishmama
Categories Dessert
Time 50m
Yield 1 cake, 20 serving(s)
Number Of Ingredients 16
Steps:
- Boil the sugar, raisins, and water for about a minute until the raisins begin to plump. Set aside to cool.
- When cool, drain raisins, reserving raisin water. Add oil, spices, and vanilla to raisin water. Mix baking soda with flour and add slowly to the raisin water mixture. Fold in raisins.
- Pour into 9 x 13 cake pan. Bake at 350 degrees for 35-40 minutes, until tester comes out clean.
- Frosting: beat together cream cheese, butter and powdered sugar. This makes probably more frosting than than most people like on a 9 x 13 cake, but I say pile it on.
Nutrition Facts : Calories 450.3, Fat 19.8, SaturatedFat 6.6, Cholesterol 24.7, Sodium 265.1, Carbohydrate 67, Fiber 1.3, Sugar 46.7, Protein 3.5
GRANDMA'S CARROT CAKE
This is my grandmother's recipe. It's super moist and delicious. Frost with your favorite cream cheese frosting
Provided by Aubry177
Categories Dessert
Time 1h
Yield 1 Cake
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Grease and flour cake pan to prevent sticking if you plan on serving cake out of the pan.
- Combine dry ingredients then add remaining ingredients. Bake for 45 minutes. (oven times vary).
- Frost with Cream Cheese Frosting.
Nutrition Facts : Calories 5625.2, Fat 311.9, SaturatedFat 40.6, Cholesterol 558, Sodium 2825.3, Carbohydrate 674.3, Fiber 27.7, Sugar 448.6, Protein 66.1
GRANDMA MORRIS' CARROT CAKE WITH CREAM CHEESE FROSTING
I never knew what carrot cake tasted like until Grandma sent me this recipe. I am allergic to nuts and had to make it myself to try it! Consequently I have nothing to compare it to, but I have had several people tell me it is the best carrot cake they've ever eaten. I even made it for our wedding cake.
Provided by NancyAnne
Categories Dessert
Time 1h
Yield 1 9x13-inch pan, 16 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oven to 350°F.
- Beat together the oil, eggs, and sugar.
- Add the carrots and pineapple.
- Sift together and mix into the carrot mixture the flour, cinnamon, soda, and salt.
- Stir in the coconut and the nuts.
- Pour into an ungreased 9x13-inch pan and bake at 350F for 45 minutes. If you are using a glass pan, bake at 325°F.
- To make frosting, cream together the cream cheese and the margarine, then beat in the powdered sugar, and add just enough milk, if any, to make it a good spreading consistency.
- When cool, frost the cake with the cream cheese frosting.
Nutrition Facts : Calories 473.6, Fat 24.3, SaturatedFat 6, Cholesterol 42.7, Sodium 432.7, Carbohydrate 62.4, Fiber 1.9, Sugar 47.8, Protein 3.8
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