Pineapple  Orange  Cheesecake






1 package (30 ounces) frozen New York Style Cheesecake, thawed

2 cups cubed fresh pineapple

2 tablespoons brown sugar

2 tablespoons butter

1/3 cup orange marmalade

whipped topping (optional)





In a large skillet, saute pineapple and brown sugar in butter for 8 minutes.


Spread orange marmalade over cheesecake; top with pineapple mixture.


Garnish with whipped topping if desired.



Serves 6






Country  Apple  Cake






3 cups all-purpose flour

1 tablespoon baking powder

2 cups plus 5 tablespoons granulated sugar, divided

1 cup vegetable oil

4 eggs

1/3 cup orange juice

1/2 teaspoon salt

2 1/2 teaspoons vanilla extract

4 medium baking apples, peeled and thinly sliced

2 teaspoons ground cinnamon

confectioners sugar (optional)





Preheat oven to 350 degrees.


In a large bowl, combine the flour, baking powder, 2 cups of the sugar,

oil, eggs, orange juice, salt and vanilla.

Beat until thoroughly combined.


In another bowl, toss apples with cinnamon and remaining sugar.


Spread 1/3 of batter in a greased 10 inch tube pan.

Cover with half of the apples.

Repeat layers.

Spoon remaining batter over top.


Bake for 1 1/2 hours or until a toothpick inserted near the center comes out clean.


Cool for 20 minutes before removing from pan to a wire rack to cool completely.


Just before serving, dust with confectioners' sugar if desired.



Serves 12 - 16





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