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Pies worth their weight in cream cheese
By Paula Dream (AKA Kale Haygood)
Hello, everyone. Let’s start by asking how much extra weight have you gained during this pandemic shut down? I won’t tell, but Paula gets bored, so she cooks and delivers meals to those who are having tight times.Â
The Strawberry season is here. Take advantage of it while it lasts. You gotta try the cheesecake but oh my goodness, the cake is the bomb. This cake is better than sex! Hoping you stay safe and enjoy it!
BEST HOMEMADE QUICKIE CHEESECAKE
2 8-ounce packages cream cheese, room temperature1/2 cup sugar
1/2 tablespoon vanilla
2 large eggs
1 graham cracker piecrust
1 can fruit pie filling (cherry, or your choice)
Heat oven to 325 degrees. In a large bowl, beat cream cheese, sugar, and vanilla until well blended. Pour into piecrust. Bake 40 minutes until set. Refrigerate three hours. Top with pie filling.
STRAWBERRY CAKE TO DIE FOR
1 white cake mix
1 small box strawberry gelatin
1 cup fresh strawberries, mashed
1 cup of vegetable oil
1/2 cup milk
4 large eggs
In a large bowl, blend all cake ingredients together until smooth. Grease and flour two 8″ cake pans. Pour batter evenly into pans. Bake 25 to 30 minutes or until passes the toothpick test. While the cake is baking, make cream cheese icing.
Cream cheese icing
1 8-ounce package cream cheese
1/2 cup butter, softened
2 tablespoon vanilla
1/2 teaspoon salt
3 ounces fresh strawberries, mashed
4 cups powdered sugar
In a large bowl, mix icing ingredients, but adding sugar only about a cup at a time.
Mix until smooth.
Cool cakes after baking. Remove cakes from cooled pans. Place one cake on a cake dish and cover top with half of icing. Next, top with second cake. Ice top and sides with remaining icing. Refrigerate to set icing. Paula Dream, AKA Kale Haygood, owns Beyond Service, a Montrose-based, home-cooking catering company. For more information, call 713-805-4106 or email [email protected].
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