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Carrot Cake Strawberry Cake Cheese Cake
4 eggs
2 tsp. baking powder
2 cups sugar
1 cup pecans, chopped
4 cups grated carrots
1 cup vegetable oil
2 cup flour
2 tsp. baking soda
2 tsp. cinnamon
1/2 cup milk
1/2 cup oil
1 cup frozen strawberries
1 pkg. strawberry gelatin
3 tbsp. flour
1 cup nuts, chopped
1 box strawberry cake mix
4 eggs
1/2 cup strawberries
1 box confectioners sugar
1/2 cup pecans, chopped
1 stick butter, softened
1/3 cup plus 1 tbsp. butter
2cups fine graham cracker crumbs
5 eggs
1/4 cup sugar
2 (8oz.) pkgs. cream cheese
1 1/2 teaspoons vanilla
1 cup sugar
1/2 pint sour cream
6 tablespoons sugaar
1/1/2 teaspoons vanilla
  1. Combine sugar, baking powder, flour, cinnamon and baking soda in a bowl. Add in the eggs and oil.
  2. Mix until just blended and then add the carrots and pecans.
  3. Bake at 375F to 400F for 35 to 40 minutes or until done.
  1. Mix gelatin with flour and cake mix. Add water, oil, and strawberries. Add the eggs, mixing well after each egg.
  2. Transfer batter to a greased and floured 9 x 13 inch pan.
  3. Bake at 325F for about 35 minutes.
  1. Combine crubs, 1/4 cup sugar and butter. Press mixture into bottom of springform pan.
  2. Bake at 200 degrees for 10 minutes.
  3. Combine the eggs and the cream cheese, beat after adding each egg.
  4. Add the cup of sugar and the vanilla. Pour into pan.
  5. Bake 60 minutes. Allow to cool for 10 minutes.
  6. Combine 6 tablespoons sugar, sour cream and 1 1/2 teaspoons vanilla. Put this mixture on to the top of the cheese cake.
  7. Bake at 300 degrees for 12 minutes longer. Allow to cool at room temperature then refigerate. Remove springform pan sides.


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