Lemon  Ricotta  Cheesecake  Squares

 

 

 

 

INGREDIENTS:

3 eggs, lightly beaten

  2 cartons (15 ounces each) ricotta cheese

3/4 cup granulated sugar

2 teaspoons grated lemon peel

 

 

CAKE

 

1 package (18 1/4 ounces) lemon cake mix

1 cup water

1/3 cup vegetable oil

1/4 cup lemon juice

3 eggs

2 teaspoons confectioners sugar

 

 


DIRECTIONS:

 

Preheat oven to 350 degrees.

 

In a large bowl, combine the eggs, ricotta cheese, sugar and lemon peel; set aside.

 

In a large bowl, combine the cake mix, water, oil, lemon juice and eggs.

Beat on low speed for 30 seconds.

Beat on medium for 2 minutes.

Pour into a greased 13 inch x 9 inch baking pan.

 

Carefully spoon ricotta mixture on top of cake batter.

 

Bake for 60 to 65 minutes or until lightly browned.

Cool on a wire rack for 1 hour.

 

Refrigerate overnight.

 

Dust with confectioners sugar; cut into squares.

 

Refrigerate leftovers.


 

Serves 16 - 20 desserts

 

 

 

 

 

Party  Pecan  Pies

 

 

 

 

INGREDIENTS:

1 cup butter, softened

1 package (8 ounces) cream cheese, softened

2 cups all-purpose flour

 

 

FILLING

 

2 cups chopped pecans

1 1/2 cups packed brown sugar

2 eggs, lightly beaten

2 tablespoons butter, melted

2 teaspoons vanilla extract

 

 

 

DIRECTIONS:

 

Preheat oven to 325 degrees.

 

In a large bowl, beat butter and cream cheese until fluffy.

Gradually add flour and mix well.

 

Cover and chill for 1 hour.

 

Press tablespoonfuls of dough onto the bottom and up the sides of ungreased miniature muffin cups

to form shells; set aside.

 

For filling, combine filling ingredients in a bowl.

Spoon about 1 heaping teaspoon into each shell.


Bake for 25 to 30 minutes or until crust is brown and filling is set.

 

Cool for 10 minutes before removing from pans to wire racks.

 

 

Serves 4 dozen desserts

 

 

 

 

 

Pumpkin  Bars

 

 

 

 

INGREDIENTS:
 

4 eggs

1 2/3 cups granulated sugar

1 cup vegetable oil

1 can (15 ounces) solid-pack pumpkin

2 cups all-purpose flour

2 teaspoons ground cinnamon

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

 

 

ICING

 

1 package (3 ounces) cream cheese, softened

2 cups confectioners sugar

1/4 cup butter, softened

1 teaspoon vanilla extract

1 to 2 tablespoons milk

 

 

 

DIRECTIONS:

 

Preheat oven to 350 degrees.

 

In a bowl, beat eggs, sugar, oil and pumpkin.

 

In a separate bowl, combine flour, cinnamon, baking powder, baking soda and salt.

Gradually add to pumpkin mixture and mix well.

 

Pour into an ungreased 15 inch x 10 inch x 1 inch baking pan.

Bake for 25 to 30 minutes.

 

Cool completely.

 

For icing, beat cream cheese, sugar, butter and vanilla in a small bowl.

Add enough of the milk to achieve desired spreading consistency.

Spread over bars.

 

 

Serves 2 dozen desserts

 


 

 

              

     

 

 Salem's Den  Salem 2004 and Beyond