a little of each

A family's cookbook

Christopher’s Birthday Cheesecake June 2, 2013

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Made each year by Stephanie’s friend, Jay.



1 2/3 cups graham cracker crumbs

¼ cup melted butter

¼ cup sugar

3 blocks (8 oz each) cream cheese, softened

1 cup sugar

3 eggs

16 oz sour cream

1 ½ tsp vanilla extract, separated

3 tsp sugar



Mix graham cracker crumbs, butter and sugar together. Press against bottom and sides of a nine-inch spring-form pan. Beat cream cheese until light and fluffy. Continue beating and slowly add one cup sugar. Add eggs, one at a time. Stir in one tsp vanilla. Pour over crust. Bake in a preheated oven at 375 degrees for 45 minutes, or until set. (Often takes longer!)  Beat sour cream at medium speed for two minutes. Add ½ tsp vanilla and sugar. Continue beating for one minute. Spread over hot cheesecake. Bake at 400 degrees for five minutes. Cool on wire rack. Cover and chill for at least eight hours.


Peter’s Cheesecake

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Peter made this for the first time when Robin hosted a ladies bridge party shortly after moving to St. Petersburg. It wasn’t until the mid-1990s, after attended a baking class at the Disney Institute, that he started to bake in earnest, eventually filling Nana Hazel’s role as Birthday Cake Maker.



1 lb cream cheese

3 eggs

1 cup sugar

¼ tsp. salt

½ tsp. almond extract

½ tsp. vanilla extract

½ pint sour cream



Cream cheese, eggs and sour cream need to be at room temperature. Beat cream cheese until fluffy. Add eggs, 2/3 cup sugar, 1/8 tsp. salt and almond extract. Beat until thick and lemon-colored. Pour into buttered 9-inch pie pan. Bake in preheated moderate oven (350 degrees) for 25 minutes. Cool on rack for 20 minutes. Mix together sour cream, 1 ½ tsp. sugar, 1/8 tsp. salt and vanilla; blend well. Spread sour cream mixture on cake. Bake at 350 degrees for 10 minutes. Cool and then chill thoroughly.


Ida’s Cheesecake #1

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4 eggs

1 ½ cups sugar

1 lb cottage cheese

1 lb cream cheese

juice from ½ lemon

2 tsp vanilla

3 Tbl flour

3 Tbl cornstarch

¼ lb melted butter

1 pint sour cream



Beat eggs and gradually add sugar. Continue to add the ingredients in the order listed. Bake at 350 degrees for one hour. Turn off the oven and leave inside the oven for one hour.


Penuche Cake

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Aunt Bert was Bertha Euphrates Follensbee, Nana Hazel’s aunt, who had eight children and made this cake.



½ cup butter

1 cup brown sugar

1 egg, plus 1 egg yolk

1 1/3 cup cake flour

½ tsp salt

½ tsp baking soda

½ tsp baking powder

½ tsp cinnamon

½ cup sour milk



1 egg white

½ cup brown sugar

½ cup pecans



Cream butter and add sugar gradually. Add eggs. Add sifted dry ingredients alternately with sour milk. Pour into square pan.

For the frosting, gradually add sugar to beaten egg whites and sprinkle with nuts.

There were no baking times or temperatures with this recipe.


Lemon and Vanilla Curd Cake

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1 ¼ cup all-purpose flour

1 Tbl sugar

1/3 cup unsalted butter, cold

Cold Water



3 ounces unsalted butter

½ cup sugar

4 egg yolks

2 tbsp (heaped) plain flour

½ cup lemon juice

1 tsp vanilla

¼ tsp lemon extract

1 tsp chopped candied lemon peel

16 oz cottage cheese



2 Tbl flour

2 Tbl sugar

2 Tbl butter, melted

1 egg, beaten

1 teaspoon lemon juice

Caster sugar to dust



Preheat oven to 350 degrees and place cookie sheet in the oven. Prepare crust by combining flour and sugar together, then cut in butter until butter and flour mixture is crumbly. Mix in enough water to make dough come together. Grease a 10-inch tart pan (with removable base), then press dough into pan bottom and sides. Place tart pan in fridge while making the filling. For the filling, cream the butter and sugar, then mix in egg yolks, flour, lemon juice, vanilla, lemon extract, lemon peel and cottage cheese. Pour mixture into tart pan. Make the topping by combining flour, sugar, egg and lemon juice together, then add in melted butter. Pour topping over filling. Place in oven and bake for an hour until the top is golden and the filling is firm. Dust with sugar. Served cooled but not chilled.


Peach Batter Cake

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3 Tbl butter, melted

1 cup flour

1 Tbl baking powder

¾ cup sugar

½ cup milk

1 large can sliced peaches, drained

1 cup boiling water

½ cup sugar

1 Tbl cornstarch



Mix together the first five ingredients in a bowl. Spread the peaches in a single layer in a greased 8 x 8 pan. Pour batter over peaches. In a separate bowl, mix together the cornstarch and ½ cup sugar. Sprinkle over the batter. Pour one cup boiling water evenly over the batter mixture in the pan. Bake at 350 degree for one hour.


Yellow Angel Food Cake

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This cake is better known as “The Birthday Cake” as Nana made this for countless birthday celebrations.



1 ½ cups cake flour, sifted

¼ tsp salt

½ tsp baking powder

5 eggs, separated

½ cup cold water or orange juice

1 ½ cups sugar

1 tsp or more of vanilla, orange or lemon

¾ tsp cream of tartar



Sift together the flour, salt and baking powder. Beat egg yolks until thick and lemon colored. Add juice and beat until light and fluffy. Gradually beat in sugar and flavoring. Fold in dry ingredients a little at a time. Beat egg whites with cream of tartar until stiff but not dry. Fold into batter. Bake in a 10” tube pan at 325 degrees for about an hour. Invert to cool.


Honey Cake

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From “Miriam’s Kitchen.”


Ringing in Rosh Hashanah with honey should lead to a sweet new year, but this cake is delicious anytime. It is especially nice to serve with tea. To help the honey slide right out, spray the measuring cup with nonstick spray first.



1 heaping cup honey

½ cup oil

1 ¼ cup sugar

1 egg

3 cups flour

1 tsp baking soda

6 tsp instant tea mix

½ tsp cinnamon

dash of ground cloves



Preheat oven to 350 degrees. Mix honey, oil, sugar and egg. Sift flour with baking soda. Mix instant tea with enough water to make one cup. Add tea to honey mixture. Add flour mixture, cinnamon and cloves. Mix. Grease round Bundt pan with margarine. Bake at 350 degrees for about 90 minutes on the top rack until browned.


Fresh Apple Cake

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2 1/3 cups flour

2 cups sugar

2 tsp baking soda

¾ tsp salt

1 tsp cinnamon

¼ tsp each: clove and nutmeg

4 cups chopped, peeled apples

½ cup soft shortening

½ cup chopped walnuts

2 eggs

caramel frosting



Combine first six ingredients (flour through spices) in a large mixing bowl. Mix until well blended, three to four minutes. Add apples, shortening, nuts and eggs. Beat at medium speed until well blended. Pour into a greased and floured 9 x 13 pan. Bake in pre-heated 325-degree oven for 45 minutes or until cake springs back when touched. Cool completely on wire rack. Frost in pan with caramel frosting.


Caramel Frosting:

½ cup butter

½ cup packed brown sugar

dash of salt

3 Tbl milk

1 ½ cups confectioners sugar, sifted

¼ tsp vanilla


Melt butter in a small saucepan. Add brown sugar and salt, stir over medium heat until sugar melts. Add milk and bring to a boil. Pour into a mixing bowl and cool for 10 minutes. Add confectioners sugar and vanilla. Beat to a spreading consistency, adding additional confectioners sugar if necessary. Spread on fresh apple cake.


Apple Cake

Filed under: Desserts — alittlemoreofeach @ 1:35 pm
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From “Everyday Food.”

½ cup unsalted butter, melted
2 cups all-purpose flour, spooned and leveled
1 cup granulated sugar

½ cup light brown sugar, packed

1 ¼ tsp baking soda

½ tsp salt

2 tsp ground cinnamon

1 ½ tsp ground ginger

¼ tsp nutmeg

1 ½ lb apples, peeled, cored and cut into 1-inch chunks

½ cup pecans or walnuts, chopped

2 large eggs, lightly beaten



Preheat oven to 350 degrees. Butter a 9 x 13 baking pan; set aside in a large bowl, whisk together flour, sugars, baking soda, salt, cinnamon, ginger and nutmeg. Add the apples, nuts, butter and eggs; stir just until combined. Spoon into pan; smooth with a spatula. Bake 40-45 minutes, or until a toothpick inserted in center comes out clean. Cool in pan. Dust with confectioners’ sugar to serve.