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Starbuck's Cranberry Bliss Bars

  ----- 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!


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.


  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. 

Butterscotch Fudge

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!



No problem, Tricia. Thanks for sending the recipe!


Cranberry Cream Cheese Tart

  ----- 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.


 Cranberry Cream Cheese Tart 
 Servings: 10 
 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)

 Strips of Orange Peel 
 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.

Chocolate Covered Cherry Pie

  ----- 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?


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.


  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.  

German Chocolate Pecan Pie

  ----- Original Message ----- 
  From: Peggy
  To: phaedrus
  Sent: Monday, December 23, 2002 10:37 AM
  Subject: German Chocolate Pecan Pie


  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


Hello Peggy,

I found the two recipes below.


  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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