Recipes
Cynthia Strickland's Blueberry Cream Cheese Squares
- Yellow cake mix
- 1 stick butter (melted)
- 3 eggs
- Lemon juice (squeeze real lemons)
- 8 oz. cream cheese
- 1 box powdered sugar
- Fresh blueberries
Melt butter. Add cake mix & 1 egg. Stir with fork. Add 1 tsp. lemon juice. Place in 9x13 sprayed pan to make 1st layer. Then mix the cream cheese, powdered sugar & 2 eggs (mix with mixer). Squeeze real lemon and add juice. Pour 2nd layer on top of 1st layer. Sprinkle blueberries on top. Bake 45 min. at 350 degrees until top gets slightly brown.
Cynthia Strickland's Famous Cream Cheese Pound Cake
Pound Cake:
- 3 Sticks of Butter (Room Temperature)
- 1 8 oz. Package of Cream Cheese (Room Temperature)
- Beat Well, until Fluffy
- 3 Cups of Sugar - Add One Cup at a Time
- 6 Large Eggs - Add One Egg at a Time (Room Temperature)
- 3 Cups of Swans Down Cake Flour - Add One Cup at a Time
- 1 Teaspoon of Vanilla Flavoring
- 1 Teaspoon of Almond Flavoring
Start in cold oven at 325 degrees for approximately 1 ½ hours.
Icing (Optional):
- 8 oz. Cream cheese
- 1 Stick of Butter
- 1 Box powdered sugar
- 1 Teaspoon of Vanilla Flavoring
- 1 Teaspoon of Almond Flavoring
Beat cream cheese and butter until fluffy, then add powdered sugar and flavoring. Beat until smooth.
Cynthia Strickand's Pumpkin Cheesecake Bars
- 1 cup all-purpose flour
- 1/3 cup packed light brown sugar
- 5 Tbs butter or margarine
- ½ cup pecans, finely chopped
- 1 package (8 oz.) cream cheese softened
- ¾ cup granulated sugar
- ½ cup Libby's solid-pack pumpkin
- 2 eggs, lightly beaten
- 1½ tsp ground cinnamon
- 1 tsp ground allspice
- 1 tsp vanilla extract
- Glazed Pecan Halves (recipe follows)
Preheat oven to 350 degrees. In medium size bowl, combine flour and brown sugar. With pastry blender or 2 knives, cut in butter until mixture forms coarse crumbs. Stir in nuts. Set aside 3/4 cup mixture for topping. Press remaining mixture into bottom of 8-inch-square baking pan. Bake 15 minutes; cool slightly in pan.
In large bowl with electric mixer at medium speed, combine cream cheese, granulated sugar, pumpkin, eggs, cinnamon, allspice, vanilla, and blend until smooth. Pour over baked crust; sprinkle with reserved topping. Bake 30 to 35 minutes longer, or until cheesecake is set. Cool in pan or wire rack. To serve, cut into bars or triangles; garnish each bar with Glazed Pecan Half.
Glazed Pecan Halves
- 32 Pecan Halves
- ¼ cup dark corn syrup
Place greased cooling rack over cookie sheet. In small saucepan over medium-high heat, bring dark corn syrup to a boil; boil 1 minute or until mixture thickens slightly, stirring constantly. Remove from heat. Add 32 pecan halves, stirring until well coated. With slotted spoon, remove pecans from syrup. Separate onto rack; cool.
