Diane Prather's columns appear in the Craig Daily Press and Saturday Morning Press. You can call her at 824-8809.
When I was looking through my files this week, I came upon my recipe for “Chocolate Cheesecake Bars.”
I haven’t made the bars for a while, probably because the recipe has been buried in the dessert file.
Now that kids are home for vacation, get them to help put the recipe’s dough in the pan.
They’ll have great fun.
To make “Chocolate Cheesecake Bars,” you’ll need: two rolls of frozen chocolate chip dough, one (16-ounce) package of cream cheese (softened), 1 pint of sour cream, two eggs, 1 cup sugar and 1 teaspoon vanilla.
Preheat the oven to 350 degrees.
Slice one roll of the cookie dough and press it into the bottom of an ungreased 9-by-13-inch baking pan. Press the edges of the dough together to cover the bottom of the pan.
In a bowl, cream the softened package of cream cheese.
Beat in the sour cream, sugar, eggs and vanilla.
Pour the mixture over the cookie dough layer. Slice the second layer of dough and arrange it on top of the creamed layer. Bake for 40 minutes, until browned.
Once cool, cover the “Chocolate Cheesecake Bars” with plastic wrap or foil and refrigerate.
This is a delicious dessert that’s easy to make. It is, however, rather costly to make.
You might consider making your own chocolate chip cookie recipe and dividing it in half. I think this would take time but would make the recipe less costly.
I have not tried it.
As I write this column, an “experiment” is baking in the oven.
Since my husband, Lyle, likes fruitcake, I hunted up my mother’s “Applesauce Cake” recipe.
She often used it in making a fruit cake. I mixed up the cake while my husband cut up candied fruit and nuts. We had no idea how much to use, and mom’s recipe didn’t specify.
Also, the recipe called for a “moderate” oven.
I assumed that meant 350 degrees. And it called for 2/3 teaspoon each of cinnamon and cloves.
Often when I asked mom for a recipe, she didn’t know the exact measurements of ingredients. She knew how the batter should “feel” when stirring.
She knew how it should look and how it should taste. Ingredients were sometimes measured in handfuls and pinches. So, when she tried to figure out the ingredients for me to write down, she’d give them in “about” measurements.
Perhaps that’s why the 2/3 of a teaspoon.
Anyway, the cake is baking. If it turns out, I’ll feature the recipe in this column.
In the meantime, even though Christmas is over, I wonder if any of you have favorite fruit cake recipes you’d like to share?
Send your recipes to me at P.O. Box 415, Craig, CO 81626, or call 824-8809.
Copyright Diane Prather, 2009.