Gooey Butter Cake

INGREDIENTS:
1 Stick melted butter or margarine
5 Eggs
1 Yellow Cake Mix
8 oz Softened Cream Cheese
1 Pound Powdered Sugar

DIRECTIONS:

Crust
Combine 1 stick of melted butter, 2 eggs, and 1 yellow cake mix. Mix well. Spread into greased 9x13 cake pan.

Gooey
Mix softened cream cheese, remaining 3 eggs, and powdered sugar until smooth. Pour over crust.

Bake at 350 degrees F for 30-40 minutes (less time will make it more gooey, more time will make it more cakey). Sprinkle warm cake with powdered sugar and serve.

Mrs. Field's Butterscotch Cookies

INGREDIENTS:
1/2 C butter, softened
1/2 C shortening
4 C packed brown sugar
4 eggs
1 T vanilla extract
6 C all-purpose flour
3 t baking soda
3 t cream of tartar
1 t salt
1 package English toffee bits (10 ounces) or almond brickle chips (7 1/2 ounces)
1 C finely chopped pecans

DIRECTIONS:

In a large mixing bowl, cream the butter, shortening and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, cream of tartar and salt; gradually add to the creamed mixture and mix well. Stir in toffee bits and pecans.

Shape into three 14" rolls; wrap each in plastic wrap. Refrigerate for 4 hours or until firm. Unwrap and cut into 1/2" slices. Place 2" apart on greased baking sheets. Bake at 375 degrees F for 8-11 minutes or until lightly browned. Cool for 1-2 minutes before removing from pans to wire racks to cool completely.

Grandma's Cheese Cake

INGREDIENTS:
1 package lemon jello
1/4 lb (1 stick) butter or margarine
1 T powdered sugar
30 Graham crackers
1 8 oz package cream cheese
2 t vanilla
1/2 C sugar
1 C evaporated milk

DIRECTIONS:

Dissolve jello in 1 cup hot water. Let cool until syrupy. Melt butter and mix with powdered sugar and graham crackers. Mix well.

Cream the cream cheese, vanilla, sugar and then add to jello. Chill and whip evaporated milk. Combine with jello mixture and whip.

Line bottom of pan with cracker mixture leaving 1/4 to sprinkle on top. Pour jello mixture on crackers. Sprinkle remaining 1/4 crackers on top. Chill at least 6 hours.

Pumpkin Roll with Toffee filling

INGREDIENTS:

3/4 cup cake flour
1 1/2 teaspoons ground cinnamon
1 1/4 teaspoons ground ginger
3/4 teaspoon ground allspice
6 egg yolks
6 egg whites
1/3 cup white sugar
1/3 cup packed light brown sugar
2/3 cup solid pack pumpkin puree
1/8 teaspoon salt
1/4 cup confectioners' sugar for dusting
2 tablespoons dark rum
1 teaspoon unflavored gelatin
1 cup heavy whipping cream
3 tablespoons confectioners' sugar
10 tablespoons crushed toffee candy
1 (16 ounce) jar caramel ice cream topping, warmed
1/2 cup crushed toffee candy

DIRECTIONS:

Preheat oven to 375 degrees F (190 degrees C). Spray a 15x10 inch baking sheet with vegetable oil spray. Sift flour, cinnamon, ginger and allspice into small bowl. Set aside.
In a large bowl, beat egg yolks, 1/3 cup white sugar and 1/3 cup brown sugar until very thick, about 3 minutes with an electric mixer. On low speed, beat in pumpkin, then flour mixture.

Using clean, dry beaters, in a large bowl, beat egg whites and salt until stiff but not dry. Fold egg whites into batter in 3 additions.

Spread into prepared pan. Bake at 375 degrees F (190 degrees C) for 15 minutes, or until a toothpick inserted into cake comes out clean.

Place smooth (not terry cloth) kitchen towel on work surface; dust generously with powdered sugar. Cut around pan edges to loosen cake. Turn cake out onto kitchen towel. Fold towel over 1 long side of cake. Starting at 1 long side, roll cake up in towel. Arrange cake seam side down and cool completely, about 1 hour.

To make the filling: Pour 2 tablespoons rum into small heavy saucepan and sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Stir over low heat just until gelatin dissolves, then remove from heat. In a large bowl, beat chilled whipping cream and 3 tablespoons powdered sugar until stiff peaks form. Beat in gelatin mixture. Fold in 6 tablespoons English toffee pieces.

Unroll cake, sprinkle with 4 tablespoons English toffee pieces. Spread filling over. Starting at 1 long side and using kitchen towel as aid, roll up cake to enclose filling. Place cake seam side down on platter. (Can be prepared 1 day ahead.) Cover with foil and refrigerate.

Trim ends of cake on slight diagonal. Dust cake with powdered sugar. Spoon some of the warm caramel sauce over top of cake. Sprinkle with 1/2 cup toffee. To serve, cut cake crosswise into 1 inch thick slices. Serve with remaining sauce.

Pumpkin Cheesecake

INGREDIENTS:
3/4 cup graham cracker crumbs
1/2 cup ground pecans
2 tablespoons white sugar
2 tablespoons brown sugar
1/4 cup butter
3/4 cup white sugar
3/4 cup canned pumpkin
3 egg yolks
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground mace
1/2 teaspoon ground ginger
1/4 teaspoon salt
3 (8 ounce) packages cream cheese
3/8 cup white sugar
1 egg
1 egg yolk
2 tablespoons whipping cream
1 tablespoon cornstarch
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C).
Combine the graham cracker crumbs, ground pecans, 2 tablespoons white sugar, 2 tablespoons brown sugar, and the melted butter or margarine and mix well. Firmly press mixture into one 9 inch springform pan.

Combine 3/4 cup of the white sugar, the pumpkin, 3 egg yolks, ground cinnamon, ground mace, ground ginger and salt in a medium bowl. Mix well, and set aside.
Beat cream cheese with an electric mixer until light and fluffy; gradually add 1/4 cup plus 2 tablespoons white sugar and mix well. Add the whole egg, remaining egg yolk and the whipping cream, beating well. Add cornstarch and vanilla and lemon flavorings, beat batter until smooth. Add pumpkin mixture and mix well. Pour batter into the prepared pan.

Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes. Do not overbake. Center may be soft but it will firm up when chilled. Let cheesecake cool on a wire rack, then refrigerate.