Shannon's Cookbook

This recipe is an old stand by for cheesecake that I have had for years. Nothing fancy to it, and easy to prepare. I served this topped with strawberries and raspberries. I recommend starting the crust first. Filling 3 8-oz pkgs. cream cheese, softened 4 large eggs 1 C sugar 1 tsp. vanilla Mix cream cheese and sugar until well blended. Add eggs to cream cheese one at a time and mix with an electric mixer. It will be difficult to blend at first but will become easier as more eggs are added. Once blended, add vanilla. Stir to incorporate vanilla. Pour into pan already lined with crust (see below for recipe). Preheat oven to 325°. Bake one hour and 15 minutes (time may vary). Make sure you test the center of the cheesecake with a knife. If the knife doesn't come out completely clean, bake a little while longer and then test again. Cool in the oven for about a half hour. Take out of the oven and let cool for another 10 minutes. Run a knife around the edge of the cake to loosen. Cov...

This is one of my all time favorite desserts- to this day I still can't make this as good as Mom does! Recipe is from Mom's recipe box. Easy! 2 c. flour 1 1/2 c. sugar 2 t. baking soda dash salt 2 eggs, beaten 1 medium can fruit cocktail Preheat oven to 350°. Combine dry ingredients. Add eggs and fruit cocktail. Blend well and pour into 9 x 13 pan sprayed with cooking spray. Bake 40 minutes. Topping 1 stick butter 3/4 c. sugar 3/4 c. Pet milk 1/2 c. nuts (I prefer walnuts) 1/2 c. coconut 1 t. vanilla Mix first three and boil 10 minutes. Add nuts and coconut. Mix and remove from heat. Stir once more. While still hot pour over cake.