Carrot Cake

2 C. all purpose flour                                3 eggs (room temp)                                    2 tsp. baking soda                                      1 tsp. vanilla extract                                  1 tsp. baking powder                                2 C. grated carrots                                      1 tsp. salt                                                        1 C. flaked coconut                                     2 tsp. cinnamon                                          1 C. chopped walnuts                                 1 C. vegetable oil                                        1-3/4 C. Sugar                                            8-1/4 oz. drained crushed pineapple    

Grease and dust lightly with flour a 9"x13" baking pan (round pans work fine). Sift flour, soda, baking powder, salt and cinnamon into large bowl. Make a well in the center and add in order; sugar, oil, eggs, and vanilla; beat until smooth. Stir in carrots, coconut, nuts and pineapple. Pour into prepared pans and bake in preheated 350 degree oven for 45 minutes, or until center springs back when lightly pressed. Cool in pan on wire rack before frosting. Store in refrigerator. 

Frosting: With electric mixer, cream together 8 oz. softened cream cheese with 1 stick room temp butter and 1 tsp. vanilla extract. Mix in gradually 4 C. sifted powdered sugar.        

Ultimate Cheesecake

2 C. graham cracker crumbs                 1/4 C. sugar                                              1/2 C. butter, melted                                 7 large eggs (room temp)                      4-8oz. pkgs. softened cream cheese   1 3/4 C. sugar                                               2 tsp. vanilla extract                                  1-16oz. carton sour cream                  1/2 C. sugar                                                   1/8 tsp. vanilla extract

Stir  together  graham  cracker crumbs, 1/4 C. sugar and 1/2 C. melted  butter  until crumbly. Press into bottom and up sides an inch or so of a 10" springform pan. Chill  1 hour.

Beat eggs at medium speed with an electric mixer.  Add cream cheese; beat until blended.  Don't forget to scrape sides and bottom of cream cheese that gets stuck to bowl.  Gradually add 1 3/4 C. sugar, beating well.  Stir in 2 teaspoons vanilla.  Pour batter onto chilled crust. Bake at 350 degrees for 1 hour and 15 minutes. Cool on a wire rack for 10 minutes and increase oven temp to 425 degrees.

Stir together sour cream, 1/2 cup sugar, and 1/8 teaspoon vanilla; spread over cheesecake. Bake at 425 degrees for 5 to 7 minutes. Cool on a wire rack 1 hour. Cover and chill at least 6 hours before serving. Remove sides of pan.

Serve with apricot glaze: 1 (10-oz) jar apricot jam, 1/4 C. sugar, 1/4 C. water, 1 Tblsp. rum or brandy. Combine first 3 ingredients in a small saucepan over low heat; cook, stirring occassionally, until consistency of syrup. Remove from heat and stir in rum; pour through a fine mesh strainer into a bowl. Cool; serve over cheesecake slices.  Yields: 1 1/2 cups.

For cherry glaze: substitute cherry preserves for apricot jam; do not strain before serving.

Note: If you're new to cheesecakes...when your baking time is over and you go to take it out to add the top layer, you may think it's not done.  It will be giggly - trust me, it's done.  It will "set" in the cooling process and you'll be left with the creamiest texture you've ever eaten!