The Red Brick Times

A friend's daughter recently visited Hershey, Pa and came back with bags of the product. To avoid manic overdose, I am taking it to work where the ravenous cube-locusts will make short work of any kind of free food.

But, salivating and dreaming, I went to Google and looked up "Chocolate", getting 5 and a half million hits. The Hershey's factory site seemed reasonable, until I found the recipe section. Here is one that grabbed me. What better to do on a below-zero evening than have visions of chocolate drops dance in your head?


BLACK FOREST MINI CHEESECAKES

• 18 to 24 vanilla wafer cookies
• 2 packages (8 oz. each) cream cheese, softened
• 1-1/4 cups sugar
• 1/3 cup HERSHEY'S Cocoa
• 2 tablespoons all-purpose flour
• 3 eggs
• 1 container (8 oz.) dairy sour cream
• 1/2 teaspoon almond extract
• SOUR CREAM TOPPING (recipe follows)
• Canned cherry pie filling, chilled


1. Heat oven to 325°F. Line muffin cups (2-1/2 inches in diameter) with foil bake cups. Place one vanilla wafer (flat-side down) in bottom of each cup.

2. Beat cream cheese in large bowl until smooth. Add sugar, cocoa and flour; blend well. Add eggs; beat well. Stir in sour cream and almond extract. Fill each muffin cup almost full with batter.

3. Bake 20 to 25 minutes or until set. Remove from oven; cool 5 to 10 minutes. Spread heaping teaspoon SOUR CREAM TOPPING on each cup. Cool completely in pan on wire rack; refrigerate. Just before serving, garnish with cherry pie filling. Cover; refrigerate leftover cheesecakes. 1-1/2 to 2 dozen cheesecakes.


SOUR CREAM TOPPING: Stir together 1 container (8 oz.) dairy sour cream, 2 tablespoons sugar and 1 teaspoon vanilla extract in small bowl until sugar is dissolved.

The recipe for Black Forest Mini Cheesecakes is found here.


Eat, drink and be merry, for tommorrow we may diet.
Posted 11:28 AM by Andy (0) comments

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