Pat's Cheesecake

Taken from a hand-printed recipe card.

Crust: Put into 10" spring pan

• 10 graham crackers
• 6 tablespoons sugar
• 2 teaspoons cinnamon
• 1/2 stick butter

Filling

• 3 - 8 oz. packages Philadelphia cream cheese
• 3 large eggs
• 1 cup sugar
• 1 teaspoon vanilla

Bake at 375° for 35-45 minutes. Let cool and prepare topping.

Topping

• 1 pint sour cream (16 oz.)
• 4 tablespoons sugar
• 2 teaspoons vanilla

Pour topping onto cheesecake and bake at 500° for 5 minutes.

Coffee Cake

Cut from an unidentified magazine article.

• 1 cup Bisquick Mix
• 1/3 cup sugar
• 2 tablespoons butter or margarine, softened
• 1/4 cup buttermilk
• 1 egg
• 1 teaspoon vanilla extract
• Topping

Put all ingredients, except Topping, in a large bowl of electric mixer. Beat at low speed to blend, then beat at medium speed 2 minutes. Scrape bowl, then beat 2 minutes longer. Put in a greased 8-inch layer cake pan and sprinkle with Topping (recipe below). Bake in preheated 375° oven for about 20 minutes.

Topping

With fingers, mix 1 teaspoon each butter and flour, 1/4 cup packed brown sugar, and 1/8 teaspoon cinnamon.

Chris' Apple Cake

This is actually my recipe which I wrote down for my aunt many years ago. She has saved it all this time, and it is a most delicious and easy recipe because you don't have to peel the apples.

• 2 cups sugar
• 1/2 cup butter
• 2 eggs
• 4 cups unpeeled apples
• 2 cups flour
• 2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup chopped nuts

Mix all ingredients together. Pour into oblong cake pan and bake for one hour at 350°.

Fat-Free Old-Fashioned Spice Cake

From The Cincinnati Enquirer, April 6, 1994

A convincing dessert that is a good recipe to try on people who say that fat-free desserts taste awful . . .

• 2 egg whites
• 1 cup sugar
• 1 1/4 cups flour
• 1/2 cup applesauce
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon allspice
• 1/4 teaspoon nutmeg
• Pinch of ginger
• 1 tablespoon lemon juice

Preheat oven to 350°. Mix in the ingredients, one at a time, stirring well after each addition. Pour batter into 9 X 9 inch non-stick baking pan lightly coated with cooking spray and dusted with flour. Bake 30 minutes. Ice with Merinque Cream.

Fat-free serving = 1/5 of cake.

Kevin "Doc" Wolfe's Fat-Free Junkfood Cookbook, Im Press