I'll Share my Recipe if you Share Yours, Wed. Feb. 10

16 years ago

Rocky Road Cheesecake Servings: 12

By The Canadian Living Test Kitchen

Words can't do justice to marshmallows, drizzles of chocolate and caramel, and a creamy chocolate cheesecake.

8 oz (250 g) bittersweet or semisweet chocolate, chopped

2 pkg (each 8 oz/250 g) cream cheese, softened

1/2 cup (125 mL) granulated sugar

2 eggs

3/4 cup (175 mL) whipping cream

2 cups (500 mL) mini marshmallows

1/4 cup (50 mL) caramel sauce

1/4 cup (50 mL) chocolate sauce

Crust:

1-1/2 cups (375 mL) chocolate wafer crumbs

3 tbsp (50 mL) butter, melted

Preparation:

Grease bottom of 9-inch (2.5 L) springform pan. Centre pan on large square of heavy-duty foil; press foil to side of pan. Set aside.

Crust: In bowl, stir crumbs with butter until moistened; press onto bottom of prepared pan. Bake in centre of 325Â°F (160Â°C) oven until firm, about 10 minutes. Let cool. Line inside of pan with band of parchment paper.

Meanwhile, in bowl over saucepan of hot (not boiling) water, melt chocolate; let cool to room temperature.

In large bowl, beat cream cheese until smooth; beat in sugar. Beat in eggs then cream and chocolate until smooth. Scrape over prepared crust; smooth top. Set pan in larger pan; pour enough hot water into larger pan to come 1 inch (2.5 cm) up side. Bake in centre of 325Â°F (160Â°C) oven until set around edge and centre still jiggles, about 1 hour. Turn off oven; let stand in oven for 1 hour.

Transfer springform pan to rack and remove foil; let cool completely. Cover with plastic wrap and refrigerate for at least 4 hours or until firm and cold. (Make-ahead: Refrigerate for up to 3 days.)

Sprinkle marshmallows over cheesecake. Drizzle with caramel and chocolate sauces. (Make-ahead: Cover with cake dome or loose plastic wrap; refrigerate for up to 4 hours.) Cut into slices with hot dry knife.

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Comments (3)

Marilyn Sue
16 years ago
OVEN FISH 'N' CHIPS

2 tablespoons olive or vegetable oil
1/4 teaspoon pepper
4 medium baking potatoes (1 pound), peeled

FISH:
1/3 cup all-purpose flour
1/4 teaspoon pepper
Egg substitutes equivalent to 1 egg
2 tablespoons water
2/3 cup crushed cornflakes
1 tablespoon grated Parmesan cheese
1/8 teaspoon cayenne pepper
1 pound frozen haddock fillets, thawed
Tartar sauce, optional

In a medium bowl, combine oil and pepper. Cut potatoes lengthwise into 1/2-in. strips. Add to oil mixture; toss to coat. Place on a 15-in. x 10-in. x 1-in. baking pan that has been coated with nonstick cooking spray. Bake, uncovered, at 425 degrees for 25-30 minutes or until golden brown and crisp. Meanwhile, combine flour and pepper in a shallow dish. In a second dish, beat egg substitute and water. In a third dish, combine cornflakes, cheese and cayenne. Dredge fish in flour, then dip in egg mixture and coat with crumb mixture. Place on a baking sheet that has been coated with nonstick cooking spray. Bake at 425 degrees for 10-15 minutes or until fish flakes easily with a fork. Serve with chips and tartar sauce if desired. Yield: 4 servings. Nutritional Analysis: One 4-ounce serving (calculated without tartar sauce) equals 243 calories, 328 mg sodium, 67 mg cholesterol, 28 gm carbohydrate, 27 gm protein, 2 gm fat. Diabetic Exchanges: 3 very lean meat, 2 starch.

Sue
glenda_al
16 years ago
Have not made these before but sure sounds good!

Blue cheese cocktail cookies.
Ingredients:
1 3/4 cups flour
3/4 cups chopped pecans
8 ounces Maytag Blue cheese
1/2 cup butter
2 egg yolks, beaten
2 teaspoons fresh ground black pepper

Instructions:
Combine all and mix with hands until smooth. Roll into 2 x 1 1/2 inch rolls, wrap in plastic, and chill 4 hours or over night.

Slice into 1/4 inch slices, and bake 425 on ungreased sheet for about 10 minutes until lightly browned.
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nodakgal
16 years ago
If you have leftovers from a roast beef dinner these are a fast meal.

Beef Pasties
2 cups cubed cooked roast beef
1 1/2 cups cubed cooked potatoes
1 cup beef gravy
1/2 cup diced cooked carrots
1/2 cup diced cooked onion (I omit these because I usually use dry onion soup mix in the meat and potatoes when I cook the roast)
Salt and pepper to taste
pastry for double crust pie (9 inches)
Half and Half

In a bowl, combine all ingredients except pastry. On lightly floured surface, roll out pastry into a 8 inch circle. Mound 1 cup filling on half of the circle. Moisten edges with water, fold dough over filling and press the edges with a fork to seal. Place on ungreased baking sheet. Repeat with remaining pastry and filling. Cut slits in top of each, brush with Half and Half. Bake @ 450 degrees for 20 to 25 minutes or til golden brown. Yield 4 servings
**If using purchased pre rolled pastry, cut each circle in half Mound filling on half of the pastry, fold over forming a wedge.

I'll Share my Recipe if you Share Yours, Wed. Feb. 10

Comments (3)

Marilyn Sue

glenda_al

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nodakgal

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