Dipped  Strawberries

 

 

 

 

INGREDIENTS:

1 quart fresh strawberries with stems

  1 2/3 cups vanilla or white chips

2 tablespoons shortening, divided

1 cup (6 ounces) semi-sweet chocolate chips

 

 


DIRECTIONS:

 

Wash strawberries and gently pat until completely dry.

 

 


MICROWAVE  DIRECTIONS:

 

In a microwave, melt vanilla chips and 1 tablespoon shortening at 70% power for 1 minute; stir.

Microwave at additional 10 to 20 second intervals, stirring until smooth.

 

Dip each strawberry until two-thirds of the berry is coated, allowing the excess to drip off.

Place on a waxed paper-lined baking sheet.

 

Refrigerate for 30 minutes or until set.

 

Melt chocolate chips and remaining shortening; stir until smooth.

 

Dip each strawberry until one-third is coated, allowing the excess to drip off.

 

Return to baking sheet; refrigerate for 30 minutes or until set.


 

Serves 2 1/2 dozen desserts

 

 

 

 

 

Chocolate  Cream  Bars

 

 

 

 

INGREDIENTS:

1/2 cup butter

5 tablespoons baking cocoa

1/4 cup granulaed sugar

1 egg, lightly beaten

1 teaspoon vanilla extract

1 1/2 cups graham cracker crumbs (about 24 squares)

1 cup flaked coconut

1/2 cup chopped walnuts

 

 

FILLING

 

1/4 cup butter, softened

3 tablespoons milk

2 tablespoons instant vanilla pudding mix

2 cups confectioners sugar

1 teaspoon vanilla extract

 

 

GLAZE

 

4 squares (1 ounce each) semi-sweet chocolate

1 tablespoon butter

 

 

 

DIRECTIONS:

 

In small saucepan, combine the butter, cocoa, sugar, egg and vanilla.

Cook and stir over medium-low heat until mixture reaches 160.

 

In a large bowl, combine the graham cracker crumbs, coconut and walnuts.

Stir in cocoa mixture until blended.

Press into a greased 9 inch square pan; set aside.

 

For filling, in a large bowl beat the butter, milk and pudding mix until blended.

Gradually beat in confectioners sugar and vanilla until smooth.

Spread over crust.

 

 


MICROWAVE  DIRECTIONS:

 

    For glaze, in a microwave, melt chocolate and butter; stir until smooth.

Spread over filling.

 

Cover and chill until set.

 

Cut into bars.

 

 

Serves 3 dozen desserts

 

 

 

 

 

Mini  Cherry  Cheesecakes

 

 

 

 

INGREDIENTS:
 

1 cup vanilla wafer crumbs

3 tablespoons butter, melted

1 package (8 ounces) cream cheese, softened

1 1/2 teaspoons vanilla extract

2 teaspoons lemon juice

1/3 cup granulated sugar

1 egg

 

 

TOPPING

 

1 pound pitted canned or frozen tart red cherries

1/2 cup granulated sugar

2 tablespoons cornstarch

Red food coloring (optional)

 

 

 

DIRECTIONS:

 

Preheat oven to 375 degrees.

 

In a bowl, combine crumbs and butter.

Press gently onto the bottom of 12 paper-lined muffin cups.

 

In a bowl, combine cream cheese, vanilla, lemon juice, sugar and egg; beat until smooth.

Spoon into crusts.

Bake for 12 to 15 minutes or until set.

 

Cool completely.

 

    Drain cherries, reserving 1/2 cup juice in a saucepan.

(Discard remaining juice.)

To juice, add cherries, sugar, cornstarch and food coloring if desired.

Bring to a boil, stirring occasionally; boil for 1 minute.

 

Cool cherry mixture completely.

 

Spoon over cheesecakes.

 

Chill for at least 2 hours.

 

 

Serves 12 desserts

 


 

 

              

     

 

 Salem's Den  Salem 2004 and Beyond