Your favorite homemade dessert recipe?

What's the yummiest homemade recipe you have tried?Your favorite homemade dessert recipe?
Here is one of my favorite homemade desserts.





HillBilly Cake





1 1/2 cups sugar


2 eggs


1/2 cup melted butter


2 cups flour


2 teaspoons baking soda


1/2 teaspoon salt


1 can (20 ounces) undrained crushed pineapple


(The pineapple can be sweetened or unsweetened)


1 cup light brown sugar (For Cake Topping)


1 cup chopped walnuts (For Cake Topping)





Mix ingredients together and pour into a greased (and floured) 9 x 13 baking pan. Top with the light brown sugar and the chopped walnuts. Bake at 350 F. for 40 minutes.





*THIS IS AN EXCELLENT PINEAPPLE CAKE!*Your favorite homemade dessert recipe?
Turtle Cheesecake





2 cups OREO Chocolate Cookie Crumbs





6 Tbsp. butter or margarine, melted





1 bag (14 oz.) KRAFT Caramels





1/2 cup milk





1 cup PLANTERS Pecan Pieces





3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened





3/4 cup sugar





1 Tbsp. vanilla





3 eggs





2 squares BAKER'S Semi-Sweet Baking Chocolate








PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick springform pan). Mix crumbs and butter; press firmly onto bottom and 2 inches up side of pan.





PLACE caramels and milk in small microwavable bowl. Microwave on HIGH 3 minutes or until caramels are completely melted, stirring after each minute. Stir in pecans. Pour half of the caramel mixture into crust. Refrigerate 10 minutes. Cover and refrigerate remaining caramel mixture for later use.





BEAT cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over caramel layer in crust.





BAKE 1 hour 5 minutes to 1 hour 10 minutes or until center is almost set. Run knife or metal spatula around side of pan to loosen cake; cool before removing side of pan. Refrigerate 4 hours or overnight.





MICROWAVE reserved caramel mixture on HIGH 1 minute; stir. Pour over cheesecake. Melt chocolate as directed on package; drizzle over cheesecake. Store leftover cheesecake in refrigerator.





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Chocolate Turtle Cheesecake





INGREDIENTS


1 (9 inch) prepared chocolate cookie crumb crust


1/2 (14 ounce) package caramel candy


1/4 cup evaporated milk


3/4 cup chopped pecans


2 (3 ounce) packages cream cheese, softened


1/2 cup sour cream


1 1/4 cups milk


1 (3.9 ounce) package instant chocolate pudding mix


1/2 cup chocolate fudge topping


DIRECTIONS


Place caramels and evaporated milk in a heavy saucepan. Cook over medium heat for about 5 minutes, stirring constantly, until smooth. Stir in 1/2 cup of the chopped pecans. Pour into chocolate crumb crust.


In a blender or food processor, combine cream cheese, sour cream and milk. Process until smooth. Add pudding mix and process for about 30 seconds longer. Pour over caramel layer and refrigerate 15 minutes, or until set.


Drizzle fudge topping over cake in a decorative pattern. Sprinkle with remaining 1/4 cup pecans. Refrigerate until ready to serve.





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New York Cheesecake





Pastry:


1 cup all purpose flour


¼ cup sugar


1 t grated lemon rind


¼ t vanilla


1 egg yolk


1 stick butter softened





Mix all ingredients by hand until well blended. Use a little cold water if necessary to make workable dough. Chill 1 hour.





Filling:


2½ pounds cream cheese at room temperature


1¾ cups sugar


¼ t vanilla


3 T flour


5 eggs


1½ t grated lemon rinds


¼ cup heavy cream





Mix all ingredients with mixer adding eggs one at a time. Beat until mixture is extremely smooth. Use 9” spring form pan. Butter bottom and side. Use about ⅓ of chilled dough and roll to about ¼” thick to fit bottom of pan. Bake at 400° for 15 minutes. Remove and cool. Place top of pan on bottom. Roll remaining dough and fit around sides. Press so that sides are covered. Pour in cheese mixture. Bake at 500° and continue baking 1 hour. Let cool gradually. Remove pan sides to serve


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Caramel Pecan Cheesecake





2 cups HONEY MAID Graham Cracker Crumbs


6 Tbsp. butter or margarine, melted


35 KRAFT Caramels


1/4 cup milk


1 cup chopped PLANTERS Pecans


3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened


1 cup sugar


1 tsp. vanilla


3 eggs


1 square BAKER'S Semi-Sweet Baking Chocolate





MIX crumbs and butter; press firmly onto bottom and 2 inches up side of 9-inch springform pan.


PLACE caramels and milk in small microwavable bowl. Microwave on HIGH 2 to 2-1/2 minutes or until caramels are completely melted when stirred, stirring after each minute. Stir in pecans. Reserve 1/2 cup of the caramel mixture for topping. Drizzle remaining caramel mixture evenly onto bottom of crust. Refrigerate 10 minutes.


BEAT cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over caramel mixture in crust.


BAKE at 325°F for 1 hour 5 minutes to 1 hour 10 minutes or until center is almost set. Run knife or metal spatula around side of pan to loosen cake; cool before removing side of pan. Refrigerate 4 hours or overnight.


TOP with reserved caramel mixture just before serving. Melt chocolate as directed on package; drizzle over cheesecake. Store leftover cheesecake in refrigerator


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Mexican Caramel Sundae!





Ingredients


8 ounces store bought caramel sauce for ice cream


1/4 teaspoon ground cayenne pepper


1 teaspoon cinnamon (1/2 teaspoon for sauce, 1/2 teaspoon for tortillas)


4 (8--inch) flour tortillas


4 tablespoons melted butter


4 tbsp sugar


2 pints Dulce de Leche caramel ice cream or caramel swirl ice cream


1 canister rea
Apple Pan Dowdy





Peel, core and slice 8-10 nice sized apples tart, sprinkle 1 1/2 teaspoons lemon juice over them and toss. Set aside.


In a large bowl combine: 1/2 c. brown sugar 1/2 tsp. salt 3 tsp. cinnamon 1/2 tsp. nutmeg


Mix thoroughly with apples. Empty mixture into a buttered 9x13 inch layer pan and dot with butter.


In a small mixing bowl combine: 1/2 c. sugar white 1 tsp. baking powder 1/2 c. milk 1 c. flour 1 tsp. vanilla


Mix well and pour over apple mixture. Bake at 350 degrees for 35-40 minutes.





Note: I double the topping recipe.
EVA’S CAKE (must be made 2 days prior to eating)


20 oz Can crushed pineapple with juice


2 cups Sugar


2 Eggs


2 cups Flour


2 tsp Baking soda


1 tsp Vanilla


1 cup Sliced almonds


1. Place all ingredients in large bowl


2. Beat by hand for 1 minute


3. Pour into a well greased 9 x 13 pan


4. Bake at 350 degrees for 45-55 minutes or until tests done


5. Cool and frost while slightly warm with following frosting








Frosting


8 oz Cream cheese


½ cup Butter


1 ½ cup Confectioner’s sugar


1 tsp vanilla


1. Place all ingredients in medium bowl and blend until smooth


2. Frost cake while slightly warm


3. When cake is cool, store in refrigerator for 2 days before serving


4. Will keep 1 week in refrigerator