Pineapple almond cream cheese cake

Pineapple Almond Cream Cheese Cake
1 (8 ounce) package cream cheese, at room temperature
1 stick unsalted butter, at room temperature
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup pineapple juice
1 (12 ounce) jar pineapple preserves
1/2 cup slivered almonds
Preheat oven to 350 degrees. In a large mixing bowl, cream together cream cheese, butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla. Sift together flour, baking powder, baking soda and salt. Alternately add flour mixture and pineapple juice to butter mixture. Pour haf the batter into a greased 9 by 13 inch baking dish, spreading evenly. Combine preserves and almonds; spread evenly over batter. Cover with remaining batter. Bake for 45 to 50 minutes, until a toothpick inserted into center comes out clean. Cut into squares and serve.

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Coffee pecan crescents

Coffee Pecan Crescents
2 sticks butter
1/3 cup sugar
1 1/2 teaspoons instant coffee
1 1/2 teaspoons water
1/2 teaspoon vanilla extract
2 cups all-purpose flour
2 cups finely chopped pecans
1/4 teaspoon salt
Powdered sugar
Sugar
Cream butter in large mixer bowl. Gradually add sugar and beat until light and fluffy. Dissolve coffee in water. Add to creamed mixture with vanilla. Combine flour, nuts and salt. Gradually stir into creamed mixture. Press dough into a ball. Wrap in plastic wrap and refrigerate at least 1 hour for ease in handling. Preheat oven to 325 degrees. Shape teaspoonfuls of dough into crescents. Place 1 inch apart on unbuttered cookie sheets. Bake about 20 minutes, or until set, but not brown. While still warm, roll cookies first in powdered sugar, then in sugar and again in powdered sugar. Cool completely on wire racks.
Note:
Coffee and water may be omitted and dough shaped into 1 inch balls and flattened slightly; bake as directed above.
Makes 5 dozen.

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Lemon pecan squares

Lemon Pecan Squares
1 1/2 cups flour
1/3 cup sugar
1 tablespoon lemon rind, divided
3/4 cup margarine, softened
1 (7 ounce) can flaked coconut
1 (14 ounce) can sweetened condensed milk
1 cup chopped pecans
Combine flour, sugar and 1 teaspoon lemon rind in bowl. Cut margarine into flour mixture until mixture resembles cornmeal. Press firmly into a 9 by 13 inch baking pan. Bake at 350 degrees for 15 minutes. Sprinkle coconut over crust; set aside. Combine sweetened condensed milk and remaining lemon rind. Drizzle evenly over coconut. Sprinkle pecans on top; press down slightly. Bake at 350 degrees for about 20 minutes. Cool and cut into squares.

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Banana nut muffins

Banana Nut Muffins
2 cups all-purpose flour
1/2 teaspoon salt
3 teaspoons baking powder
1/2 cup shortening
1 cup sugar
2 eggs
1 1/3 cups mashed bananas (3 medium)
1 cup chopped walnuts
Sift together flour, salt and baking powder. Cream together shortening and sugar in bowl until fluffy. Beat in eggs, 1 at a time. Stir in bananas. Add flour mixture and sugar mixture. Mix in nuts. Fill greased muffin-tins two-thirds full. Bake at 350 degrees for 20 minutes.
Makes 24 muffins.

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Air fryed chocolate cake

Air Fried Chocolate Cake

Prep Time: 15 min

Cooking Time: 15 min

Servings 2

Ingredients:

1.5 ounces of plain flour

1.5 ounces of caster sugar

1.5 ounces of butter

1 egg

1 tablespoon of cocoa powder

1 tablespoon of apricot jam

1 pinch of Salt

Directions:

Preheat the Air Fryer on 320 F for 5 min.

Beat the butter with sugar in a mixing bowl until they become smooth then add in the rest of the ingredients gradually while mixing them all the time.

Pour the batter into a small greased cake tin that fits in the Air Fryer.

Place the cake in the Air Fryer and fry it for 15 min.

Once the time is up, allow the cake to cool down completely then serve it and enjoy.

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Black forrest cake

Black Forest Cake
1 (21 ounce) can cherry pie filling (lite or regular)
1 (18.25 ounce) box chocolate cake mix, butter-style
Preheat 4 to 5 quart slow cooker on high for 10 minutes. Meanwhile, spray interior of baking insert, designed to fit your slow cooker, with nonstick cooking spray. In a bowl, stir together pie filling and cake mix until mix is thoroughly moistened. Spoon into insert. Place insert into cooker. Cover insert with 8 paper towels. Cover slow cooker. Cook on high for 1 3/4 hours. Remove cooker lid and paper towels. Continue cooking for another 30 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove baking insert from cooker. Serve cake warm directly from the insert.
Makes 8 to 10 servings.

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Chocolate Lover’s Chiffon Cake

Chocolate Lover’s Chiffon Cake
3/4 cup boiling water
1/2 cup baking cocoa
1 3/4 cups sifted cake flour
1 3/4 cups sugar
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup vegetable oil
7 eggs, separated, room temperature
2 teaspoons vanilla extract
1/2 teaspoon cream of tartar
Chocolate Whipped Cream Frosting (see below)
Combine water and cocoa in small bowl until smooth; cool. In a large bowl, sift together flour, sugar, baking soda and salt. Make a well in the center; add oil, egg yolks, vanilla and cocoa mixture. Beat with a wooden spoon until smooth; set aside. In a mixing bowl, sprinkle cream of tartar over egg whites; beat until stiff peaks form. Fold into batter with a wire whisk. Pour into an ungreased 10 inch tube pan. Bake at 325 degrees for 60 to 65 minutes, or until cake springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around sides of cake and remove to a serving platter. Prepare Chocolate Whipped Cream Frosting. To fill cake, cut a 1 inch slice off the top of the cake; set aside. Using a sharp knife, carve a tunnel out of cake, leaving a 1 inch wall on all sides; carefully remove cake. Fill tunnel with some of the frosting; replace cake top. Frost top and sides of cake with remaining frosting. Chill for 2 to 8 hours before serving.
Makes 12 servings.

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