Raspberry Cheesecake

1 c. graham cracker crumbs
2 Tb. sugar
3 Tb. melted butter
4 (8 oz.) cream cheese
3/4 c. sugar
4 eggs & 2 egg yolks
1/4 c. cognac
1 tsp. vanilla
8 oz. sour cream
3 Tb. powdered sugar
2-3 Tb. cognac

Mix first 3 ingredients for the crust and bake in a pie pan for 8 minutes at 350 degrees.

Beat cream cheese and add sugar. Add eggs and yolks one at a time. Beat well. Stir in cognac and vanilla. Pour into cooled crust, bake at 350 for 10 minutes. Reduce temperature to 200 degrees for 50 minutes.

Combine sour cream, sugar and cognac and spread over hot cheesecake. Bake at 350 for another 15 minutes.

Old Fashioned Hot Fudge Cake

2 1 oz. envelopes unsweetened baking chocolate
1 1/2 c. buttermilk baking mix
1 c. milk
2 tsp. vanilla
1 cup sugar divided into 1/3 c and 2/3 c.
2 Tb. Cocoa
whipped cream or ice cream

About 45 minutes before serving, Preheat oven to 350 degrees.
In a large bowl mix chocolate, buttermilk baking mix, milk, vanilla extract and 2/3 c. sugar. Beat with a wire whisk until smooth. Pour batter into 12' x 8' baking dish.

In a small bowl mix cocoa, 1/3 c. sugar. Sprinkle over batter in baking dish carefully.

Pour 1 1/2 cup boiling water over all. DO NOT STIR.

Bake for 25 minutes. Serve immediately or sauce will absorb. Serve with ice cream or whipped cream.

KW's Pecan Pound Cake

1 cup butter, melted
3 cups sugar
6 eggs
3 cups all purpose flour
1/4 tsp. baking soda
1 cup sour cream
2-4 cups chopped pecans

Cream butter and sugar until light. Add eggs, one at a time, and flour alternately with sour cream, beating well after each addition. Dredge pecans in flour. Add to batter. Spoon into greased and floured 10 inch tube pan or bundt pan.

Bake 1 1/2 hours at 300 degrees or until done. Clean toothpick test. Cool in pan for 15 minutes before removing from pan.

Zucchini Bread/Muffins

3 cups flour
1 1/2 cups sugar
1 tsp. cinnamon
1 tsp. baking powder
3/4 tsp. baking soda
2 cups grated zucchini
1/2 tsp. salt
1 cup nuts (I use walnuts)
1 c. raisins
1 cup oil
3 eggs


In a large bowl, stir flour, sugar, cinnamon, baking powder, baking soda, salt, zucchini, raisins and nuts.

In a separate bowl, beat eggs and oil. Pour over flour mixture. Stir until moistened. Turn into greased loaf pans or muffin pans. Bake 350 degrees for:

One loaf pan - 1 hour 30 minutes
2 loaf pans - 1 hour
muffins - 18 minutes
mini loaf pans - I forgot

Toothpick in center test
Cool 20 minutes. Cut when cool.