Malted Milk Ball Cheesecake
From Tamara Lichfield
Crust: 1 1/2 cups crushed chocolate graham crackers (1 sleeve) 1/4 cup packed light brown sugar 7 tablespoons butter, melted
Filling: 1 packet unflavored gelatin 1/2 cup water 2/3 cup sugar 2 1/4 cups heavy cream 2 8-oz packages cream cheese, softened (I used full-fat) 1/4 cup sour cream (I used full-fat) 4 tablespoons malted milk powder 3/4 cup crushed malt balls (Whoppers) (I used 1 cup)
Garnish: 3/4 cup heavy cream 1 tablespoon sugar additional malt balls
1. In a medium bowl, combine the graham cracker crumbs, brown sugar, and melted butter; mix well. Transfer the mixture to a 8 or 9-in spring form pan and press to the bottom and half-way up the sides to form a crust. Set aside.
2. In a medium bowl, beat the 2 1/4 cups heavy cream until stiff peaks form. Set aside.
3. In a small saucepan, combine the gelatin and water; let stand for 1 minute. Add the sugar and stir over medium heat until mixture is hot and gelatin and sugar are dissolved. Remove from the heat.
4. In a large bowl, beat the cream cheese, sour cream, and malted milk powder until creamy. Gradually add the gelatin mixture and the whipped cream, mixing well on low as you add them; continue to mix until smooth. Gently fold in the crushed malt balls.
5. Transfer the filling to the prepared spring form pan and spread it smooth. Refrigerate at least 6 hours or overnight for best results.
6. To remove from the pan, run a very thin knife around the pan between the pie and the side of the pan (I used a super-cheap paring knife that has a really thin blade). Carefully unlatch the clip on the side of the pan and open it slowly to make sure it doesn’t stick and tear. If it looks like it might tear, run the knife along that spot again.
7. For the garnish, whip together the 3/4 cup heavy cream and sugar until medium to stiff peaks form. Fill a piping bag fitted with a large star tip (I used a tip 1M) and pipe the whipped cream around the edge of the pie (I made 14 rosettes/swirls to act as cutting guides). Dot the whipped cream with malt balls and refrigerate until ready to serve.
Makes 14 servings.
Peanut Butter S’Mores Cups
Peanut Butter Cup S’mores Bars (adapted from Pinch of Yum and Sprinkle Some Sunshine)
yield: 16 large/20 small squares
■1/2 cup butter, softened ■1/2 cup packed brown sugar ■1/4 cup sugar ■1 egg ■1 teaspoon vanilla ■1 1/4 cups flour ■1 teaspoon baking powder ■1/4 teaspoon salt ■1 cup graham cracker crumbs ■16 peanut butter cups, regular size ■1 1/2 cups marshmallow fluff
1.Preheat the oven to 350 degrees. Line an 8×8 baking dishing with parchment paper; coat lightly with cooking spray. 2.In a large bowl of the bowl of stand mixer, beat butter and sugars until fluffy. Beat in egg and vanilla until combined. Scrape down the sides. With the mixer on low, stir in the flour, baking powder, salt, and graham cracker crumbs until mixed. 3.Spread 2/3 of the dough on the bottom of the prepared baking dish. Lightly press the peanut butter cups into the dough, then spread marshmallow fluff on top. Press the remaining dough on a non-stick surface into the shape of an 8×8 square. Place the square on top of the fluff and press down lightly. 4.Bake for 30 minutes or until the edges just begin to brown. Allow to cool overnight (or for at least 8 hours), then remove from the pan and cut into squares with a large, sharp knife.
Lemonade Chex Mix (sampled at our August 2011 “Lemon Sale”)
- 3 cups of Corn Chex Cereal
- 3 cups of Rice Chex Cereal
- 3 cups of Wheat Chex Cereal
- 1 cup sliced almonds
- 1/4 cup butter or margarine
- 1/4 cup sugar
- 1/4 cup frozen (thawed) lemonade concentrate
- Heat oven to 300 degrees
- In ungreased large roasting pan, mix certeals and almonds
- In 1-quart saucepan, heat butter, sugar and lemonade concentrate over medium heat until hot
- Pour over cereal mixture, stirring until evenly coated.
- Bake uncovered 30 minutes, stirring after 15 minutes
- Spread on waxed paper or foil to cool.
- Store in an airtight container
Irish Cheese Cake (made with Guinness or hearty Irish stout and chocolate:-)
- Prep Time: 35 Min……….Cook Time:45 Min……….Ready In: 1 Hr 20 Min
- Original Recipe Yield 1 - 9 inch cheesecake
- 1 cup crushed chocolate cookies
- 1/4 cup butter, softened
- 2 tablespoons white sugar
- 1/4 teaspoon unsweetened cocoa powder
- 3 (8 ounce) packages cream cheese, softened
- 1 cup white sugar
- 3 eggs
- 1/2 pound semisweet chocolate chips
- 2 tablespoons heavy cream
- 1 cup sour cream
- 1 pinch salt
- 3/4 cup Irish stout beer (e.g. Guinness®)
- 2 teaspoons vanilla extract
- 1 (1 ounce) square semisweet chocolate
- 1. Preheat oven to 350 degrees F (175 degrees C).
- 2 Prepare a 9inch springfoam pan with butter
- 3. Combine the crushed cookies, butter, 2 tablespoons sugar, and cocoa in a small bowl; mix; press into the bottom of the prepared springform pan.
- 4 Place the cream cheese in a large bowl and beat with an electric mixer set to low speed until smooth. While beating, slowly add 1 cup sugar and then the eggs, one at a time. Continue beating until smooth.
- 5. Combine the chocolate chips and heavy cream in a microwave-safe bowl. Heat in the microwave until the chocolate is completely melted, stirring every 30 seconds.
- 6. Beat the chocolate into the cream cheese mixture. Add the sour cream, salt, beer, and vanilla; blend until smooth.
- 7. Pour the mixture over the crust.
- 8. Place the pan into a large, deep baking dish. Fill the dish with water to cover the bottom half of the springform pan.
- 9. Bake the cheesecake in the water bath in the preheated oven for 45 minutes; turn oven off; leave the cheesecake in the oven with oven door slightly ajar another 45 minutes; remove from oven. Run a knife along the edge of the cheesecake to loosen from pan.
- 10. Chill in refrigerator at least 4 hours.
- 11. Melt the semisweet chocolate in a small bowl using the microwave.
- 12. Make chocolate clovers by dropping 3 small drops of melted chocolate close to one another on waxed paper. Drag a toothpick from between two dots outward to make the stem; chill until hardened.
- 13. Arrange the chocolate clovers on top of the chilled cheesecake for decoration.
- 14. Eat and Enjoy
- Nutritional Information: 521 | Total Fat: 37.3g | Cholesterol: 137mg
THANKS to our friends at AllRecipes.com for another inspirational idea!
Winter Comfort Food: Slow Cooker Mashed Potatoes
When I read on the all recipes.com website about doing mashed potatoes in a slow cooker I wasn’t too convinced. Call me a believer now! One reviewer said that if there are potatoes in heaven, these are the ones!
- 5 pounds red potatoes, cut into chunks
- 1 tablespoon minced garlic, or to taste
- 3 cubes chicken bouillon
- 1 (8 ounce) container sour cream
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup butter
- salt and pepper to taste
- 1.In a large pot of lightly salted boiling water, cook the potatoes, garlic, and bouillon until potatoes are tender but firm, about 15 minutes. Drain, reserving water. In a bowl, mash potatoes with sour cream and cream cheese, adding reserved water as needed to attain desired consistency.
- 2.Transfer the potato mixture to a slow cooker, cover, and cook on Low for 2 to 3 hours. Just before serving, stir in butter and season with salt and pepper to taste.
Plan on 15 minutes prep time and 3 hours and 15 minutes cooking time.
Chocolate (or White) Mice
• 4 (1 ounce) squares semisweet chocolate • 1/3 cup sour cream • 1 cup chocolate cookie crumbs • • 1/3 cup chocolate cookie crumbs • 1/3 cup confectioners’ sugar • 24 silver dragees decorating candy • 1/4 cup sliced almonds • 12 (2 inch) pieces long red vine licorice
1. Melt the chocolate, and combine with sour cream. Stir in 1 cup chocolate cookie crumbs. Cover and refrigerate until firm. 2. Roll by level tablespoonfuls into balls. Mold to a slight point at one end (the nose). 3. Roll dough in confectioners sugar (for white mice), and in chocolate cookie crumbs (for dark mice). On each mouse, place dragees in appropriate spot for eyes, almond slices for ears, and a licorice string for the tail. 4. Refrigerate for at least two hours, until firm.
- Nutritional Information
- Amount Per Serving Calories: 176 | Total Fat: 7.2g | Cholesterol: 3mg
Country Corn Pudding
I found this receipt in Country Register magazine and thought it looked both interesting and pretty easy. If you make it, let me know what you think (or better yet, bring us a sample!)
- 1 cup sour cream
- 1–14oz can of corn, drained
- 1–14oz can of creamed corn
- 1/2 cup butter, melted
- 1 egg, beaten
- 1 box Jiffy corn Muffin mix
- 1/4 tsp cayenne
- 1/4 tsp paprika
- Maple Syrup
- Preheat oven to 350.
- Mix first 7 ingredients
- Sprinkle top with paprika & bake
- Heat maple syrup if desired.
- Serve pudding hot or warm.