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Whipped Cream Cheese Frosting

(flavored with raspberry and paired with chocolate cake, this is especially scrumptious!)



1 – 8oz brick cream cheese, softened

1 3/4 cups powdered sugar

1/8 tsp salt

1/4 tsp cornstarch

1 tsp vanilla or other flavoring

2-4 drops food coloring (optional)

1 1/2 cups heavy whipping cream




In a small, chilled bowl, beat whipping cream until stiff peaks form. Set aside.


In a large bowl, combine cream cheese, sugar, salt, cornstarch, and vanilla or other flavoring. Beat until smooth. Fold in whipped cream, and food coloring if desired.

Chill frosting a minimum of one hour before spreading on cake. Cake must remain chilled until served.

raspberry frosted cupcakes 2.jpg


Beat together:

2 cups sugar

1/2 cup shortening

2 eggs

1/2 cup boiling water

1 cup sour milk

1 tsp vanilla


Sift together:

4 cups flour

1 tsp baking powder

1 tsp salt

2 tsp baking soda

1/2 cup cocoa


Gradually add dry ingredients to first mixture, beating until well mixed. Drop by tablespoon onto ungreased cookie sheet, about two inches apart. Bake at 400 degrees for 5 minutes. Remove immediately from pan with spatula.



When gobs are cool, fill with:


1/4 TB flour

1/4 cup milk

1/2 cup shortening

1/2 tsp vanilla

1/8 tsp salt

Powdered sugar

Cook flour with milk. When thick, cool. Cream shortening, vanilla, and salt. Add flour and milk mixture and enough powdered sugar to make filling thick enough to spread.

Beer and Sauerkraut Fudge Cake



2/3 cup butter   

1 1/2 cups sugar 

3 eggs

1 tsp vanilla 

1/2 cup cocoa 

2 1/4 cups sifted flour

1 tsp baking powder

1 tsp baking soda

1 cup beer

2/3 cup sauerkraut

1 cup raisins (optional)

1 cup chopped nuts (optional)




Preheat oven to 350°. Cream butter and sugar until light. Add eggs, one at a time, beating well after each addition. Blend in vanilla. Sift cocoa, flour, baking powder and baking soda together. Add to creamed mixture alternately with beer, beginning and ending with dry ingredients. Stir in sauerkraut, and raisins and nuts if desired. Turn into two 8” or 9” greased and floured layer cake pans. Bake for 35 minutes; cool and frost.



Best Ever Chocolate Frosting



1 – 8oz brick cream cheese, softened   1/3 cup cocoa

1/2 cup butter, softened  1 tsp vanilla

16 oz confectioner’s sugar




Beat cream cheese with butter until smooth. On medium speed, gradually beat in confectioner’s sugar until light and fluffy. Blend in cocoa and vanilla. Continue beating until smooth. Spread on cooled cake. Enjoy!  :-)

Pumpkin Coconut Muffins



5 eggs 

2 cups canned pumpkin 

1 cup granulated sugar 

1 cup light brown sugar 

1 1/4 cups vegetable oil 

3 cups all-purpose flour   
2 pkgs (3.4 oz each) instant coconut pudding mix

3 tsp ground cinnamon

2 tsp baking soda

1 tsp ground nutmeg

1 tsp pumpkin pie spice

1/2 cup flaked coconut

1 cup semisweet chocolate chips

3/4 cup chopped pecans




In a large mixing bowl, beat the eggs and pumpkin until smooth. Add sugars and oil; mix well. Combine the flour, pudding mixes, cinnamon, baking soda, nutmeg and pumpkin pie spice; add to the pumpkin mixture. Mix well. Stir in coconut, chocolate chips and pecans.


Line muffin cups with paper liners or grease each cup. Fill each cup about 3/4 full with batter. Bake at 350 degrees for 25 minutes, or until a toothpick inserted near the center comes out clean. Cool for 1-2 minutes before removing muffins from pans to cool completely.


Makes approximately 40 muffins. Enjoy!  :-)

New York-Style Cheesecake




34 vanilla wafers, crushed (or 16 Oreos, crushed)

2 TB butter, melted



4 8-oz pkgs cream cheese, softened

1 1/2 cups granulated sugar

1 TB cornstarch

3/4 cup heavy whipping cream

4 eggs

1 cup sour cream

1 TB vanilla extract

Zest of 1 lemon

2 TB all-purpose flour




Set out the cream cheese, whipping cream, eggs, and sour cream to warm to room temperature.  Place a pan of boiling water on a lower shelf in the oven and preheat oven to 350 degrees.  Leave the pan of water alone in the oven at least one half hour before putting in cheesecake to bake.


Grease a 9” springform pan, or line bottom of pan with parchment paper (letting the edges protrude from the pan) and grease the sides.  In a medium bowl, mix the cookie crumbs and the butter.  Press onto bottom of springform pan.


In a large bowl, use an electric mixer to mix cream cheese, sugar, and cornstarch just until smooth.  Set aside the electric mixer.  With a wooden spoon, blend in the cream.  Add eggs one at a time, mixing just enough to incorporate (over-mixing the batter can lead to cracks on the surface of the cake).  Mix in sour cream, vanilla, and lemon zest.  Mix in flour until smooth. Pour filling over prepared crust.


Let pan rest on countertop for 15 minutes, then drop lightly on countertop a few times to force any air to the surface.  Use a fork to gently prick any air bubbles.


Adjust oven to 225 degrees. Bake cheesecake for 3 hours 40 minutes (no peeking!).  Turn oven off and let the cake cool in the oven with the door closed for 5 or 6 hours (but preferably overnight).  This helps to prevent cracking. Chill in refrigerator until serving.


NOTE: For a key lime cheesecake, substitute key lime juice for vanilla and lime zest for lemon zest (use zest of 3 limes).  Add 1-2 drops of green food coloring.


Easy Key Lime Pie



1 9-inch prepared graham cracker crust

2 cans sweetened condensed milk

1/2 cup sour cream

3/4 cup key lime juice

1 tablespoon grated lime zest




Preheat oven to 350 degrees. In a medium bowl, combine condensed milk, sour cream, lime juice and zest. Mix well and pour into graham cracker crust.


Bake in preheated oven for 5-10 minutes, until tiny pinhole bubbles burst on the surface of the pie. Do NOT brown! Chill pie thoroughly before serving. Serve with whipped cream (preferably homemade) if desired.



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