Inspired by "Mom"

Cake is traditionally baked and served to mark a special occasion. Make this Mother's Day memorable by baking one of these delicious cakes for a special mom in your life.

Recipes
Courtesy: Allrecipes.com

Mom's Cheesecake
Submitted by: Mary
"This creamy cheesecake is great with a variety of toppings - or even by itself!" - Mary

PREP TIME 30 Min
COOK TIME 1 Hr
READY IN 1 Hr 30 Min
SERVINGS & SCALING
Original recipe yield: 1 - 9 inch spring-form pan

INGREDIENTS

1 1/2 cups graham cracker crumbs
3 tablespoons white sugar
1/2 teaspoon ground cinnamon
1/4 cup margarine
3 (8 ounce) packages cream cheese
1 1/2 cups white sugar
4 eggs
2 teaspoons vanilla extract
1/4 teaspoon salt
2 cups sour cream

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, 3 tablespoons sugar, cinnamon and melted margarine. Mix all ingredients well and press into bottom and sides of a 9 inch spring-form pan.
In a large bowl, beat cream cheese and sugar until smooth. Blend in the eggs one at a time, then stir in the vanilla and salt. Fold in the sour cream.
Pour batter into spring-form pan. Bake in preheated oven for 1 hour. Turn off oven and leave cake in for at least 30 minutes.

Grandma's Sour Cream Pound Cake
Submitted by: LVJoanne
"This is a recipe the whole family loves. It's always a hit!" - LVJoanne

PREP TIME 15 Min
COOK TIME 1 Hr 20 Min
READY IN 1 Hr 45 Min
SERVINGS & SCALING
Original recipe yield: 1 - 10 inch Bundt cake

INGREDIENTS

2 cups butter, softened
3 cups white sugar
6 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 pinch ground mace
1 cup sour cream
1 tablespoon confectioners' sugar for dusting

DIRECTIONS

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan or 9 inch tube pan.
In a large bowl, cream together the butter and white sugar until smooth. Beat in the eggs one at a time, mixing well after each, then stir in the vanilla. Combine the flour, baking soda, salt, and mace; mix into the batter just until smooth. Stir in sour cream. Spoon batter into the prepared pan, and spread evenly.
Bake for 1 hour and 20 minutes in the preheated oven. Cool for at least 10 minutes before inverting pan onto a plate, and tapping out the cake. Dust with confectioners' sugar before serving.

Did You Know?
Pound cake was given its name because of its equal weight of ingredients: one pound of flour, one pound of sugar, one pound of butter, and one pound of eggs. Because we measure in cups in the United States today, the connection is not as easily made. Modern pound cake recipes do follow the general guidelines of the original North European recipe however.

FYI
Pound cake is not a low calorie food. Enjoy a slice, but consider the following nutritional information before you eat the whole cake.

1 pound of cake flour (4 cups)
- Calories 1,600
- Total Fat 0g
- Saturated Fat 0g
- Cholesterol 0mg
- Carbohydrate 352g

1 pound of sugar (2 1/4 cups)
- Calories 1,733
- Total Fat 0g
- Saturated Fat 0g
- Cholesterol 0mg
- Carbohydrate 448g

1 pound of butter (2 cups)
- Calories 3,200
- Total Fat 352g
- Saturated Fat 224g
- Cholesterol 960mg
- Carbohydrate 0g

1 pound of eggs (10 eggs)
- Calories 750
- Total Fat 50g
- Saturated Fat 16g
- Cholesterol 2,130 mg
- Carbohydrate 7g

* The above nutritional information is based on the averages provided by several sources. The nutritional information may vary slightly depending on the type and brand of product you use.

FYI
Cheesecake became a popular staple in Jewish delis in New York City in the 1920's. And although New Yorkers cannot claim to have invented cheesecake, they do claim that cheesecake was not cheese before it was "New York Cheesecake".

The creamy rich dessert known as New York Cheesecake came into being with the invention of American cream cheese.

The invention of cream cheese is attributed to a New York Dairyman named William A. Lawrence in 1872. His invention, a successful experimentation of milk and cream, was called Star Brand. Lawrence's cream cheese became quite popular and other New York dairies soon began producing similar products.

Cheese distributor C.D. Reynolds increased both distribution and production of cream cheese. In 1880, Reynolds forged a deal with Lawrence to supply a steady flow of cream cheese and purchased the Empire Cheese Company of South Edmeston, New York- a cream cheese production facility. "Philadelphia" was adopted for the product because of the high-quality foods, particularly dairy products, that were produced in the Pennsylvania city.

In 1924 J.L. Kraft & Bros. Co. went public as Kraft Cheese Company and entered the cream cheese market. Kraft merged with Phenix [Cheese Company] four years later and continued the production of Philadelphia Brand cream cheese.

Kraft made several adjustments to the cream cheese production process in the 1940s. These patented adjustments increased the shelf life of Philadelphia Brand cream cheese from the original few weeks to several months. Through advertisement and media saturation, Kraft has successfully marketed its brand of cream cheese making it a staple in many American households today.

Order Online
www.juniorscheesecake.com
"In 1950, restaurant Founder Harry Rosen and Master Baker Eigel Peterson, created and produced what is now known as the World's Most Fabulous Cheesecake. The recipe has been part of the Rosen family for three generations."

More Cheesecake Recipes
The 50 Best Cheesecakes in the World: The Winning Recipes from the Nationwide "Love that Cheesecake" Contest by Larry and Honey Zisman