2 1/4 cup vanilla wafer crumbs
1 cup finely chopped pecans
1/2 cup bourbon (or rum)
3 Tablespoons cocoa
2 Tablespoons white corn syrup
1 cup confectioner's sugar
Combine wafer crumbs and pecans. Put remaining ingredients in a bowl and beat. Pour over dry ingredients and mix well. Roll into 1-inch balls, then roll balls in powdered sugar or finely chopped nuts. Makes 40-48.
Sarah & Jason
Dessert Pizza
1 package (18 oz) refrigerated sugar cookie dough
1 package (8 oz) cream cheese, softened
1/3 cup sugar
assorted fresh fruit (at least 3 different types) appple, kiwi, strawberries, etc.
Preheat over to 350°. Remove 1 cup cookie dough and reserve for another use (make some cookies). Press remaining cookie dough into a 12-inch circle on a pizza stone using lightly floured hands. Bake 10-15 minutes until golden brown. Remove from oven and cool 10 minutes. Loosen cookie from stone by sliding a knife between cookie and stone. Cool completely. Combine cream cheese and sugar, spread over cooled crust. Slice fruit and arrange on cream cheese mixture. Chill. Cut into wedges or squares.
Laura
1 package (8 oz) cream cheese, softened
1/3 cup sugar
assorted fresh fruit (at least 3 different types) appple, kiwi, strawberries, etc.
Preheat over to 350°. Remove 1 cup cookie dough and reserve for another use (make some cookies). Press remaining cookie dough into a 12-inch circle on a pizza stone using lightly floured hands. Bake 10-15 minutes until golden brown. Remove from oven and cool 10 minutes. Loosen cookie from stone by sliding a knife between cookie and stone. Cool completely. Combine cream cheese and sugar, spread over cooled crust. Slice fruit and arrange on cream cheese mixture. Chill. Cut into wedges or squares.
Laura
Cream Cheese Cupcakes
8 oz cream cheese
1 egg
1/3 cup sugar
1/2 teaspoon salt
Beat well, add 6 oz chocolate chips.
1 1/2 cup flour
1 cup sugar
1/4 cup cocoa
1 teaspoon baking soda
1/ teaspoon salt
Sift together; and then add:
1 cup water
1/3 cup oil
1 Tablespoon vinegar
1 teaspoon vanilla
Fill cupcake cups one-third with chocolate mixture, add a spoonful of cream cheese mixture. Bake at 350° for 30-35 minutes.
Martha
1 egg
1/3 cup sugar
1/2 teaspoon salt
Beat well, add 6 oz chocolate chips.
1 1/2 cup flour
1 cup sugar
1/4 cup cocoa
1 teaspoon baking soda
1/ teaspoon salt
Sift together; and then add:
1 cup water
1/3 cup oil
1 Tablespoon vinegar
1 teaspoon vanilla
Fill cupcake cups one-third with chocolate mixture, add a spoonful of cream cheese mixture. Bake at 350° for 30-35 minutes.
Martha
Chocolate Crispy Sticks
I usually double the first two steps and triple the third.
Preheat oven to 350°, grease an 8x8x2 pan.
Cookie Layer
1 square unsweetened chocolate
1/4 cup butter
1 egg
1/2 cup sugar
1/4 flour
1/4 cup chopped pecans
Melt chocolate and butter together over hot water. Cool slightly. Beat egg until frothy, stir in chocolate mixture and sugar. Add flour and pecans, stirring until well blended. Turn into pan, bake 20 minutes. Cool in pan on wire rack.
Filling
1 cup powdered sugar
1 Tablespoon heavy cream
1/4 teaspoon vanilla extract
2 Tablespoon butter
Blend all ingredients. Spread over chocolate layer. Chill at least 10 minutes.
Glaze
1 square unsweetened chocolate
1 tablespoon butter
Melt chocolate and butter over hot water. Pour over filling, tilting pan so glaze will flow evenly. Chill 15 minutes. With a sharp knife, cut into 18 sticks.
Granduddie
Preheat oven to 350°, grease an 8x8x2 pan.
Cookie Layer
1 square unsweetened chocolate
1/4 cup butter
1 egg
1/2 cup sugar
1/4 flour
1/4 cup chopped pecans
Melt chocolate and butter together over hot water. Cool slightly. Beat egg until frothy, stir in chocolate mixture and sugar. Add flour and pecans, stirring until well blended. Turn into pan, bake 20 minutes. Cool in pan on wire rack.
Filling
1 cup powdered sugar
1 Tablespoon heavy cream
1/4 teaspoon vanilla extract
2 Tablespoon butter
Blend all ingredients. Spread over chocolate layer. Chill at least 10 minutes.
Glaze
1 square unsweetened chocolate
1 tablespoon butter
Melt chocolate and butter over hot water. Pour over filling, tilting pan so glaze will flow evenly. Chill 15 minutes. With a sharp knife, cut into 18 sticks.
Granduddie
Cranberry Cheese Bars
2 cups flour
1 1/2 cups oats
3/4 cup plus 1 Tablespoon firmly pack brown sugar
1 cup butter, softened
1-8 oz. package cream cheese, softened
1-14 oz. can sweetened condensed milk
1/4 cup lemon juice from concentrate
2 Tablespoons cornstarch
1-18 oz. can whole berry cranberry sauce
Heat oven to 350°. In a large mixer bowl, combine flour, oats, 3/4 cup sugar and butter, mix until crumbly. Reserving 1 1/2 cup crumb mixture, press the remainder firmly into the bottom of a greased 13x9 pan. Bake 15 minutes.
Meanwhile, in a small bowl, beat cheese until fluffy. Gradually beat in milk until smooth, stir in lemon juice. Spread evenly over crust. In a small bowl, combine remaining 1 Tablespoon sugar and cornstarch, then stir in cranberry sauce. Spoon evenly over cheese layer. Top with reserved crumb mixture. Bake 40 minutes until golden. Cool; chill. Makes 24-36 bars.
Martha
1 1/2 cups oats
3/4 cup plus 1 Tablespoon firmly pack brown sugar
1 cup butter, softened
1-8 oz. package cream cheese, softened
1-14 oz. can sweetened condensed milk
1/4 cup lemon juice from concentrate
2 Tablespoons cornstarch
1-18 oz. can whole berry cranberry sauce
Heat oven to 350°. In a large mixer bowl, combine flour, oats, 3/4 cup sugar and butter, mix until crumbly. Reserving 1 1/2 cup crumb mixture, press the remainder firmly into the bottom of a greased 13x9 pan. Bake 15 minutes.
Meanwhile, in a small bowl, beat cheese until fluffy. Gradually beat in milk until smooth, stir in lemon juice. Spread evenly over crust. In a small bowl, combine remaining 1 Tablespoon sugar and cornstarch, then stir in cranberry sauce. Spoon evenly over cheese layer. Top with reserved crumb mixture. Bake 40 minutes until golden. Cool; chill. Makes 24-36 bars.
Martha
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