TURTLE CHEESECAKE PIE

TURTLE CHEESECAKE PIE

Serves 8 to 10.

Note: Although this pie has pecans, chocolate and caramel sauce, it is not overwhelmingly rich. The pecans in the crust are nicely toasted and add a pleasant little crunch. My favorite part of this recipe is that it can be made ahead and frozen until needed. Buy the best caramel sauce you can find because it adds the perfect silky finish. From "Baking Basics and Beyond" by Pat Sinclair.

• 3/4 c. graham cracker crumbs

• 3/4 c. finely chopped pecans

• 1/4 c. granulated sugar

• 1/3 c. butter, melted

• 3 oz. unsweetened chocolate, chopped

• 2 tbsp. butter

• 2 (3-oz. ) packages cream cheese, softened

• 11/4 c. powdered sugar

• 1 tsp. vanilla

• 1 c. heavy cream

• Pecan halves

• Caramel sauce

Directions

Heat oven to 375 degrees with oven rack in middle.

Combine graham cracker crumbs, pecans and granulated sugar in medium bowl. Add melted butter and mix well. Spoon crust into 9-inch pie pan.

Using your fingers, press crumbs evenly into bottom and up sides of pie pan. Press along edge between bottom and side of pan so crust won't be too thick.

Bake 8 to 10 minutes until lightly browned and crust gives a little when touched lightly. Cool completely on wire cooling rack. This usually takes about 1 hour.

Place chocolate and butter in a medium bowl set over, not in, simmering water until chocolate melts or use a double boiler. Remove from heat. The last little lumps will melt as the mixture sits. Cool to room temperature. Reserve.

Beat cream cheese in bowl of a heavy-duty mixer on medium speed until soft and creamy. Scrape down sides of bowl and add powdered sugar and vanilla. Continue beating on high speed until smooth.

Slowly beat in cooled chocolate and beat well. Gradually add heavy cream and continue beating until soft peaks form. Scrape down sides of bowl. Continue beating until mixture is stiff.

Spoon filling evenly into cooled crust. Smooth top and garnish with pecan halves. Chill several hours or freeze until serving. Serve with caramel sauce.

CARROT CUPCAKES WITH WHIPPED CREAM CHEESE FROSTING

Makes 24 cupcakes.

Note: Shred the carrots in a food processor for quick results or by hand using a box grater. I tried buying shredded carrots and chopping them instead of grating, but I didn't like the result. Most carrot cakes contain oil, but once again I've used butter to lighten this treasured classic. The frosting, a combination of cream cheese and whipped cream, is lighter than other cream cheese frostings. From "Baking Basics and Beyond" by Pat Sinclair.

• 3 c. all-purpose flour

• 1 tsp. baking powder

• 1 tsp. baking soda

• 1 tsp. cinnamon

• 1/2 tsp. salt

• 1 c. butter, softened

• 1 c. granulated sugar

• 1 c. firmly packed brown sugar

• 4 eggs

• 1 tsp. vanilla

• 1/2 c. low-fat buttermilk

• 3 c. grated carrots (12 oz.)

Frosting:

• 1 (8-oz. ) pkg. cream cheese, softened

• 2 c. powdered sugar, sifted

• 1 tsp. vanilla

• 1 c. heavy cream

Directions

Heat oven to 350 degrees with rack in middle. Line 24 muffin cups with paper liners.

Combine flour, baking powder, baking soda, cinnamon and salt in medium bowl.

Beat butter in bowl of a heavy-duty mixer on medium speed until creamy. Gradually add granulated sugar and brown sugar, scraping sides of bowl occasionally, and beat 2 minutes.

Beat in eggs, one at a time, scraping down sides of bowl after each egg is added. Add vanilla and beat 2 minutes until mixture is very light and creamy.

Reduce mixer speed to low. Add flour mixture in 3 additions, alternating with 2 additions of buttermilk. Scrape down sides of bowl after each addition. Beat until smooth, but no longer than 15 seconds. Add carrots and mix. Pour into prepared muffin cups.

Bake 25 to 30 minutes or until a toothpick inserted in center of a cupcake comes out clean and cake springs back when touched lightly. The tops may look a little moist. Cool 5 minutes and remove from pan. Cool completely on wire cooling rack. The cupcakes must be at room temperature before frosting.

To make frosting: Place cream cheese in bowl of a heavy-duty mixer and beat at medium speed until creamy and smooth. Add powdered sugar, vanilla and cream. Increase mixer speed to high and beat until light and fluffy, scraping down sides of bowl a few times.

Frosting should be firm enough to spread on cupcakes. After frosting cupcakes, store them in refrigerator. They can also be frozen.

Variation: If you only have one 12-cup muffin pan, make 12 cupcakes and bake the remaining batter in a greased and floured 9-inch round cake pan. Bake 22 to 25 minutes. To bake in a 9- by 13-inch baking pan, allow 40 to 50 minutes. Test for doneness with a toothpick.

BUTTER RUM POUND CAKE

Makes 2 cakes (24 servings).

Note: Serve this cake with bowls of fresh strawberries and whipped cream. I also bake these cakes to give to friends during the holidays, and they expect lots of rum in the glaze, which keeps the cake moist. The more you pierce the cake, the more glaze it will absorb. Let the glaze soak in slowly. You may not use all of the glaze. Use dark or gold rum. Meyers' rum is a good choice because it is aged and very smooth. From "Baking Basics and Beyond" by Pat Sinclair.

• 3 c. all-purpose flour

• 1 tsp. baking powder

• 1/2 tsp. baking soda

• 1/2 tsp. salt

• 1 c. butter, softened

• 2 c. sugar

• 4 eggs, room temperature

• 2 tsp. vanilla

• 1 c. low-fat buttermilk, room temperature

Glaze:

• 1 c. sugar

• 1/2 c. butter

• 3 tbsp. water

• 3/4 c. dark rum

Directions

Heat oven to 350 degrees with rack in middle. Grease and flour two 4- by 8-inch loaf pans and line bottoms with parchment paper.

To make cake: Sift flour, baking powder, baking soda and salt into medium bowl.

Beat butter in bowl of a heavy-duty mixer on medium speed until creamy. Gradually add sugar, scraping sides of bowl occasionally, and beat 2 minutes. Beat in eggs, one at a time, scraping sides of bowl after each egg is added. Add vanilla and beat 2 minutes until very light and creamy.

Reduce mixer speed to low. Add flour mixture in 3 additions, alternating with 2 additions of buttermilk. Scrape down sides of bowl after each addition. Beat until smooth, but no longer than 15 seconds. Pour batter into prepared pans.

Bake 45 to 55 minutes or until cakes are golden brown and a toothpick inserted in center comes out clean. Cakes will be starting to pull away from pan sides. Cool 5 minutes on wire cooling rack.

Run a spatula around sides of pans and lift cake bottoms slightly. Using a bamboo skewer or wooden pick, pierce tops of cakes generously so they can absorb the rum glaze.

To make glaze: Bring sugar, butter and water to a boil over medium heat in medium saucepan, stirring often. Reduce heat to low and simmer 5 minutes. Remove pan from heat and stir in rum.

Spoon glaze generously over warm cakes, a couple of tablespoons at a time. Continue adding glaze as it is absorbed. Allow cakes to cool completely and then carefully remove them from pans.