For the waffle you can use any Belgium waffle batter recipe, feel free
xtending at 2 opposite sides for handles. For the cake, beat butter
Combine all ingredients in a large mixing bowl.
Blend, then beat at medium speed of electric mixer for 2 minutes.
Pour into 2 greased and floured 9-inch layer pans.
Bake at 350\u00b0 for 30 to 35 minutes or until the cake springs back when lightly pressed.
Cool in pans for 15 minutes.
Remove from pans.
Cool on rack.
Use the recipe for \"Pistachio Fluffy Frosting,\" in this cookbook to frost the cake.
FOR THE BISCUIT LAYER - Mix all
For cheesecake:.
Preheat oven to 325
he paper in place.
FOR THE CRUST: Use a food
nd add the sugar, beating for about 2 minutes. Beat in
For the crust:
Heat the
ven to 350 degrees.
For the crust:
Combine butter
ll the.
remaining ingredients for the cheesecake.
Pour into the
FOR THE CRUST:
Preheat oven
he sides, about 10 minutes for the crust and 25 minutes
an. Bake at 400 degrees for 10 minutes, or until lightly
For bottom layer: Preheat oven to 350\u00b0F Mix flour, butter and sugar until crumbly.
Spread evenly over bottom of ungreased 9-inch square baking pan. Press firmly. Bake for 15 minutes. Cool completely.
Cheesecake layer: In medium bowl, beat together cream cheese and icing sugar.
In small bowl, combine milk and instant pudding. Beat pudding mixture into cream cheese mixture, until well mixed.
Spoon over base. Refrigerate for at least one hour before serving.
Cut into small squares and top with whipped cream.
minutes. Allow to cool for at least 15 minutes before
sh of hot water. The recipe works both ways, but I
firm crust) & bake for 10 minutes.
Reduce oven
cool.
TO MAKE THE CHEESECAKE: Heat oven to 350\u00b0F
heese, sugar and flour for about 15 seconds.
Add
n electric mixer on high for 2 minute. Add the oil