Instructions

Beat cream cheese, 1 1/4 cup sugar, eggs, 1 teaspoon vanilla and lemon juice at medium speed for 10 minutes.

Add remaining 3 tablespoons sugar, remaining 1 teaspoon vanilla and sour cream; beat at high speed for 10 minutes.

Press crumb crust into 9 inch spring form pan.

Bake at 350 degrees for 40 minutes.

Turn off heat. Leave cake in oven: cool for 1 hour.

CRUST: Bake at 325 degrees for 5 minutes.

Instructions

Mix all together, beat 4 minutes at medium speed.

Bake at 350 degrees for 1 hour in greased and floured bundt pan.

Serve with butter sauce.

BUTTER SAUCE: Bring to boil.

Serve warm

Instructions

Mix margarine and sugar.

Add eggs and vanilla, then buttermilk and dry ingredients alternately.

Add zucchini. Put in 9 x 13 inch pan.

TOPPING: Sprinkle over top of cake brown sugar and nuts.

Then sprinkle chocolate chips over top of cake.

Bake at 350 degrees for 40 to 45 minutes.

Instructions

Heat oven to 400 degrees.

Grease a 9 inch round cake pan.

Combine: 3/4 c. sugar, 1/3 c. nuts, 1/4 c. melted butter, 1 apple, 1 tsp. cinnamon .

Separate 2 cans of Pillsbury biscuits into 20 biscuits.

Dip each in melted butter, then in sugar mixture.

Arrange biscuits in prepared pan overlapping 15 biscuits around outer edge and 5 biscuits in center.

Peel, core and cut up an apple in 20 slices.

Place one slice between each biscuit.

Bake for 20 to 25 minutes until brown.

Combine: 1/2 c. powdered sugar, 1/4 tsp. vanilla and 2 or 3 tsp. milk.

Combine until smooth, drizzle over warm cake.

Makes 10 servings.

Instructions

Sift flour, sugar, baking soda, salt and cinnamon together.

Add eggs, oil and vanilla.

Mix well. (This will be thick.)

Add remaining ingredients.

Pour into greased pan and bake 1 hour at 325 degrees.

FROSTING: Blend together, gradually adding 2 1/2 to 3 cups powdered sugar.

This is a single recipe for frosting.

You may want to double it.

Instructions

Combine all ingredients in a 9 x 13 inch pan.

Stir with fork until blended.

Bake at 350 degrees for 35 to 45 minutes or until cake springs back when lightly pressed.

Cool in pan on cake rack.

Sprinkle with confectioners' sugar or top with Cool Whip or frost with whatever you like.

Instructions

Mix together for 3 minutes.

Bake at 350 degrees for 40 to 50 minutes.

FROSTING: Dissolve pudding in milk, add Cool Whip, spread on cool cake.

Sprinkle with nuts.

Instructions

Cream butter and sugar.

Add eggs and beat until light.

Add sour cream, salt, baking powder, flour and vanilla.

Bake in greased 9 x 13 inch pan at 350 degrees for 30 to 40 minutes.

Cool and frost with lemon icing.

Instructions

Sift dry ingredients together.

Add shortening,

2/3 cup buttermilk, and mashed bananas.

Beat for 2 minutes.

Add eggs and remainder of buttermilk.

Fold in nuts.

Pour into prepared pans.

Bake at 350 degrees;

35 minutes two 9 inch layers 45 minutes one 9 x 13 inch oblong.

Finish with butter icing or whipped cream.

Decorate with sliced bananas.