Praline Cheesecake
Crust:
1-1/2 cups graham cracker crumbs
1/4 cup sugar
1/4 cup chopped pecans, toasted
1/4 cup butter, melted
Filling:
3 (8-ounce) packages cream cheese, softened
1 cup firmly packed brown sugar
1 (5-1/3 ounce) can evaporated milk
2 tablespoons cake flour
1-1/2 teaspoons vanilla extract
3 eggs
1 cup pecan halves, toasted
1 cup dark corn syrup
1/4 cup cornstarch
2 tablespoons brown sugar
1 teaspoon vanilla extract
To prepare crust: Combine crumbs, sugar, and pecans. Stir in melted butter. Press mixture into bottom and 1-1/2 inches up sides of springform pan. Bake at 350°F for 8 to 10 minutes or until set.
To prepare filling: Beat cream cheese, 1 cup brown sugar, evaporated milk, flour, and 1-1/2 teaspoons vanilla extract until light and fluffy. Add eggs, beating just until blended. Pour mixture into baked crust. Bake at 350°F for 50 to 55 minutes, or until set. Cool in pan for 30 minutes, loosen sides, remove rim from pan. Cool completely. Arrange pecan halves over top.
Before serving, combine syrup, cornstarch, and 2 tablespoons brown sugar in small saucepan. Cook and stir until thick and bubbly. Remove from heat, stir in vanilla extract. Cool slightly. Serve cheesecake with warm sauce.
Red Velvet Pound Cake
1-1/2 cups butter, softened
1/2 cup vegetable shortening
3 cups granulated sugar
8 large eggs
1 tablespoon vanilla extract
1 (1-ounce) bottle red food coloring
1 teaspoon white vinegar
3 cups cake flour
1/4 teaspoon baking soda
1 cup buttermilk
Using an electric mixer, cream butter and shortening until smooth. Gradually add sugar and beat until light and fluffy, approximately 10 minutes. Add eggs one at a time, beating well after each addition. Stir in vanilla extract, food coloring, and vinegar, blending well. Sift flour and baking soda together. Add alternately with buttermilk, beginning and ending with flour mixture. Pour into a greased and floured 10-inch tube pan or 2 loaf pans. Bake at 325°F for approximately 1 hour and 15 minutes or until tests done. Cool in pan on a wire rack for approximately 10 minutes before removing cake. Cool completely. Frost with Cream Cheese Frosting.
Cream Cheese Frosting
1/2 cup butter, softened
1 (8-ounce) package cream cheese, softened
1 (16-ounce) box confectioners sugar
1/2 teaspoon vanilla extract
1 cup chopped pecans
Using an electric mixer, cream butter and cream cheese until smooth and fluffy. Gradually add confectioners sugar until blended. Stir in vanilla extract. Add pecans and mix thoroughly. Spread over cooled cake.