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----- Original Message -----
From: Stephanie
To: phaedrus
Sent: Sunday, December 22, 2002 11:39 PM
Subject: Need Your Help Bad!
Looking for the Starbucks Cranberry Bliss Bar---(not the one
from cdkitchen---not the same as the one Starbucks makes).......
need to make this recipe and show off to co-workers before we
all leave for the holiday tomorrow! Much thanks.
Thanks a million and Happy Holidays!
--Stephanie
Hello Stephanie,
Well, perhaps these are too late for you to take to work, but I did find two recipes other than the cdkitchen one. See below.
Phaed
Cranberry Bliss Bars
12-16 bars
50 minutes
(10 min prep, 40 min cooking)
1 cup butter
1 cup packed brown sugar
2 cups flour
1 1/2 cups oats
2 tablespoons orange zest
2 cups white chocolate chips
1 cup dried sweetened cranberries
1 package cream cheese, softened (not the small one)
1 1/4 cups sweetened condensed milk
1. Preheat oven to 350 degrees.
2. Grease a 9x13 inch baking pan.
3. Beat butter and brown sugar until creamy.
4. Gradually beat in flour, oats, and orange peel until crumbly.
5. Stir in chocolate morsels and cranberries and stir well.
6. Set aside 2 cups of this mixture.
7. Press remaining mixture into the greased pan and bake in the
pre-heated oven for 15 minutes.
8. Meanwhile, beat the cream cheese until smooth.
9. Gradually add the sweetened condensed milk.
10. After 15 minutes remove the baking pan and pour cream cheese
mixture over the hot crust.
11. Sprinkle onto the cream cheese mixture the reserved crumb mixture.
12. Bake for another 25 minutes.
13. Remove and cool pan on a wire rack.
--------------------------------------------
Cranberry Bliss Bar (Starbucks)
Serves 6
16 oz Kraft Light Philly Cream Cheese Spread
12 oz Baker's Premium White Chocolate baking squares
Betty Crocker Gingerbread Cake and Cookie Mix
2T Gold Medal flour
1/4 cup hot water
Sunsweet Cranberry Fruitlings (sweetened/dried)
The taste is practically identical to Starbuck's, even if
the appearance isn't exactly the same.
1.. Note: follow the instructions for the cookie recipe
on the gingerbread mix. Mix the gingerbread mix with water.
This comes out like a dough. Spread thin in an 8" x 12"
shallow baking pan and bake at 375 degrees for 10 - 12 minutes.
2.. Chop the white chocolate baking squares, place them in a
bowl, place the bowl in hot water, and stir until melted. Fold
in the cream cheese.
3.. Chop the dried cranberry fruit into smaller pieces for
sprinkling (do not use a food processor! It turns into a
sticky lump of mush).
4.. When the gingerbread mix has cooled, spread the cheese and
chocolate mix, and sprinkle with the cranberry pieces.
Refrigerate and serve.
From: Tricia
To: "phaedrus"
Subject: Re: butterscotch fudge....
Date: Monday, December 23, 2002 2:28 PM
You won't believe this. I went over to my Mother's house this morning
and searched through all of her loose papers (not her recipes) from the
"old days"...and found the recipe!!! I'm sending it to you in case you
ever need it again. My mother always used raisins instead of currants,
and soaked them in rum flavoring rather than rum itself...
Butterscotch Fudge
1 LB. light brown sugar
1 cup white sugar
1/4 LB. margarine
1 cup evaporated milk
2 packages (6 oz.) butterscotch chips
1 small jar of marshmallow cream
1/2 cup currants (sub. raisins)
2 teaspoons rum (2 teaspoons rum extract)
1/2 teaspoon vanilla
nuts, if desired (1 cup of walnuts is best.)
Soak raisins overnight in rum (Mom has soaked them for as short a
time as 30 minutes in a pinch, and they have been just fine.)
Cook first four ingredients until they reach the "soft ball" stage.
Remove from heat, stir in chips and marshmallow cream; then add
remaining ingredients and stir. Pour into a well-greased brownie
pan and cool at room temperature. Cut and eat! (Carefully - this
fudge is very rich - more so than regular chocolate fudge - and one
of our family stories is about my brother getting sick from eating
too much one Christmas Eve when he was about twelve...)
Thank you again for all of your help. I am so sorry to have troubled
you for nothing. Merry Christmas!
Fondly,
Tricia
No problem, Tricia. Thanks for sending the recipe!
Phaed
----- Original Message -----
From: Linda
To: phaedrus
Sent: Monday, December 23, 2002 2:17 PM
Subject: Receipe
I am looking for a receipe for a cranberry cream cheese tart.
It was made with fresh cranberrys.
I hope you can help.
Hi Linda,
I only found one. Hope it's the right one.
Phaed
Cranberry Cream Cheese Tart
Servings: 10
Ingredients:
1 cup cranberries
1/4 cup granulated sugar
1 tablespoon orange juice
1 8-ounce package light cream cheese
1/4 cup granulated sugar
1 egg
1 egg white
1 teaspoon vanilla
Butter-flavored nonstick spray coating
4 sheets frozen phyllo dough, thawed
1 ounce white chocolate, melted (optional)
Garnish:
Strips of Orange Peel
Instructions:
1. In a small saucepan combine the cranberries, 1/4 cup sugar,
and the orange juice. Cook, uncovered, over medium heat until
the cranberries pop and the mixture thickens slightly, stirring
frequently. Set aside.
2. In a food processor bowl combine the cream cheese, 1/4 cup
sugar, the egg, egg white, and vanilla. Process until smooth,
scraping the side of bowl as necessary. Set aside.
3. Spray a 9-inch tart pan or pie plate with nonstick coating.
Spray 1 phyllo sheet with nonstick coating. Fold the sheet in
half crosswise to form a rectangle (about 13x9 inches). Gently
press the folded sheet of phyllo into the prepared tart pan,
allowing ends to extend over edge of pan. Spray with nonstick
coating. Spray and fold another sheet of phyllo; place across
first sheet in a crisscross fashion. Spray with nonstick coating.
Repeat with remaining 2 sheets of phyllo. If desired, turn under
edges of phyllo to form a crust.) Bake in a 350 degree F oven for
5 minutes.
4. Spoon cream cheese mixture into phyllo crust, spreading evenly.
Spoon cranberry mixture over cream cheese mixture. Use a knife to
marble mixture slightly.
5. Bake 20 to 25 minutes or until phyllo is lightly browned and
filling is set. Let cool on a wire rack for 1 hour. Cover and chill
for at least 4 hours or up to 24 hours. If desired, before serving,
drizzle edges of phyllo with melted white chocolate, and sprinkle
strips of orange peel over top.
Makes 10 servings.
Make-Ahead Tip: Prepare tart as directed. Cover and chill up to
24 hours.
----- Original Message -----
From: B.
To: phaedrus
Sent: Monday, December 23, 2002 7:46 PM
Subject: chocolate covered cherry pie
Once, several years ago I found a very easy recipe for a pie made
from chocolate covered cherries. Since then I haven't been able
to locate it again.
Any ideas?
B.
Hello B.,
I can find recipes for chocolate covered cherries, and I can find recipes for pies made with chocolate and cherries,
but no recipes for pies made with chocolate covered cherries. Sorry. Below is a cherry cordial pie recipe.
Phaed
Cherry Cordial Pie
Fans of chocolate-covered cherries will adore the rich flavors of this
decadent pie.
For the Filling
2/3 cup granulated sugar
3 tablespoons all-purpose flour
3 tablespoons cornstarch
2 1/2 cups milk
3 large egg yolks
1 large egg
3 tablespoons butter
1 teaspoon vanilla extract
1 teaspoon almond extract
For the Crust
1/2 cup semisweet chocolate morsels
1 tablespoon water
1 baked 9-inch piecrust
1 can (17 ounces) pitted sweet cherries, drained and patted dry
For the Frosting
1/2 cup heavy cream
1 cup semisweet chocolate morsels
1 tablespoon butter, softened
Preparation Time: 1 hour plus chilling
Serves 8
1. To prepare filling, in a heavy saucepan, mix together sugar,
flour, and cornstarch. Stir in some milk until a thick paste forms.
Gradually stir in remaining milk. Cook over medium heat, stirring,
until thickened, 10 minutes.
2. Whisk together egg yolks and egg. Stir 1 cup of thickened milk
mixture into egg mixture. Pour into remaining milk mixture in pan.
Cook over medium heat, stirring constantly, until bubbles just appear.
Remove from heat. Stir in butter, vanilla, and almond extract until
butter melts. Press a piece of plastic wrap directly on surface of
filling. Cool completely.
3. To prepare chocolate-cherry crust, in the top of a double boiler
over simmering (not boiling) water, melt chocolate morsels with water.
Spread evenly over bottom of baked crust. Arrange cherries over
chocolate layer. Pour filling into crust.
4. To prepare frosting, in a saucepan, heat cream until small bubbles
appear around edge of pan. Remove from heat. Stir in chocolate morsels
until well combined and glossy. Stir in butter. Pour into a bowl; cool
until slightly thickened to a glaze-like consistency. Pour frosting
over pie, smoothing top. Chill.
----- Original Message -----
From: Peggy
To: phaedrus
Sent: Monday, December 23, 2002 10:37 AM
Subject: German Chocolate Pecan Pie
Hi,
Do you have a receipe for a German Chocolate Pecan Pie? My son
has said he has had this at a restaurant, but I have never heard
of it before. I would like to make it for him for Christmas dinner.
I hope you can help.
Thank you much.
Merry Christmas
Peggy
Hello Peggy,
I found the two recipes below.
Phaed
German Chocolate Pecan Pie
Ingredients :
1 can evaporated milk (13 oz.)
3 c. sugar
4 eggs
6 tbsp. cocoa powder
1 stick margarine
1 tsp. vanilla
Dash of salt
2 c. flaked coconut
1 c. pecan pieces
3 reg. 9 inch pie shells (or 2 deep-dish 9 inch shells)
Preparation :
Mix sugar, cocoa and salt together in a large bowl, beat
in evaporated milk, eggs, melted margarine, vanilla until
blended; then stir in coconut and pecans. Pour into unbaked
pie shells and bake at 350 degrees until filling is set
(about 1 hour).
----------------------------------
German Sweet Chocolate Pecan Pie
Ingredients :
1 (8 oz.) pkg. cream cheese
1 1/2 c. cold half and half, light cream or milk
1 (4 oz.) pkg. chocolate instant pudding
3 1/2 c. (8 oz.) Cool Whip
1 (4 oz.) pkg. sweet chocolate chips
1 c. chopped pecans
1 pkg. chocolate pie crust
Preparation :
Beat cheese in large bowl at high speed until smooth.
Add liquid and beat at low speed until well mixed. Add
pie filling, beat until well blended, 1 minute. Fold in
topping, chocolate and pecans. Spoon into crust. Freeze
until firm, about 6 hours or overnight. Remove from
freezer and let stand about 20 minutes to soften before
serving. Store any leftover pie in freezer.
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