Spinach Dip
1 Cup Mayonaise
1 Cup Sour Cream
1 Package of Chopped Spinach (Drained Thoroughly)
1 Package of Knorr Vegetable Soup Mix
1 Pumpernickle Loaf
Chocolate Chip Cookies
Cream 1/2 cup margarine
Cream in 1/2 cup firmly packed light brown sugar
Cream in 1/4 cup white sugar
Beat in 1 egg
1 tsp of vanilla (by hand)
1/2 tsp of salt
1 tsp of baking soda
1 cup flour
1 cup chipits
Bake @ 375 degrees fahrenheit for 8-10 minutes
Carrot Cake
Cake
Mix together 1 cup white sugar
With 1 cup oil
Add 3 eggs and Whip
1/2 tsp salt
1 1/3 tsp of baking powder
1 1/3 tsp baking soda
1 1/3 tsp cinnamon
1 1/3 cup of flour
After all of the above ingredients have been mixed well, add 2 cup carrots (shredded) and 1 cup of walnuts.
Bake @ 300 F for 1 hour.
Icing
1 – 8oz pkg of philadelphia cream cheese
2 cups of icing sugar
1/4 cup of melted butter
1/2 tsp vanilla
Beat well, and chill before putting on cake.
Pumpkin Cheesecake
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Filling:
4 eggs separated
1 lb cream cheese
1 cup light cream
1 cup pureed pumpkin
3/4 sugar
3 tablespoons flour
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
Beat egg yolks until thick and lemon coloured
In another bowl whip cream cheese until light and fluff. Stir in cream, pumpkin, sugar, egg yolk, flour, vanilla & spices.
Beat egg whites until stiff & fold into pumpkin mixture.
Crust:
1 3/4 cups of graham crumbs
1/4 cup sugar
1/2 cup melted butter
Pour pumpkin mixture into rust and bake @ 350 degrees fahrenheit for 1 hour.
Topping:
Combine –
1 cup sour cream
3 tablespoons of brown sugar
1/2 teaspoon of vanilla
Spread on top of cheescake and bake @ 450 degrees for 5 minutes