Ingredient:
1 1/4 c. graham cracker crumbs
1/4 c. sugar
1/4 c. butter
1 tbsp. cinnamon
3 (8 oz.) pkgs. cream cheese
4 eggs
1 c. sugar
1/2 pt. sour cream
3 tbsp. sugar
1 tsp. vanilla
1 jar blackberry jam
1/2 pkg. blackberries, thawed
Direction:
Preheat oven to 300 degrees. Combine crumbs, sugar, cinnamon,
and butter. Press onto bottom of springform pan. Whip cream
cheese. Add eggs, one at a time whipping after each addition.
Gradually add sugar and whip. Pour over crust. Bake 45
minutes. Whip sour cream, sugar and vanilla. Pour on top of
baked cake and bake for 10 more minutes. Remove and chill for
at least 6 hours. When ready to serve, heat jam and
blackberries. Pour hot over the cake slices. Serves 8. |
Ingredient: 1 c. butter, softened
2 1/2 c. sugar
6 eggs
1 tsp. vanilla
1 tsp. each orange & rum extracts
1 tsp. almond extract
1/2 tsp. lemon extract
3 c. cake flour, sifted
1/4 tsp. soda
1/2 tsp. salt
1 c. sour cream
1/2 c. apricot brandy
Direction: Cream butter, gradually add sugar and beat until light. Add
eggs one at a time, beat thoroughly after each. Add
flavoring, then sifted dry ingredients alternately with sour
cream and brandy. Blend well. Put in greased and floured 3
quart bundt pan and bake in slow oven at 325 degrees about 1
hour and 15 minutes. Cool in pan on rack. Keeps very well,
can be frozen which improves flavor. |