Post by Barwyn on Nov 5, 2006 17:30:53 GMT -5
Some of us were talking the other day and thought it might be fun if we did a cookie exchange, but instead of sending cookies we would exchange recipes for cookies.
All are invited to participate and post their favorite cookie recipes.
I am going to be posting links to printable pages for my favorite recipes in a day or so but I wanted to get the ball rolling with the following recipe.
Coco Streusel Cheesecake Bars
1 3/4 c. all purpose Flour
1 1/2 c. Powdered Sugar
1/2 c. Cocoa Powder
2 sticks Butter, cold
1 8 oz. Philly Cream Cheese, softened
1 14 oz. can Sweetened Condensed Milk
1 Egg
2 t. Pure Vanilla Extract
1/2 c. Chopped Walnuts (optional, I used pecans)
Preheat oven to 350. In a large bowl, combine flour, sugar, and cocoa. Cut in the butter until the mixture is crumbly and rather dry. If you don’t mind a little mess, it is easier to do this with your hands. Reserve 2 cups of the mixture for the topping. Press the remaining mixture into the bottom of an ungreased, 9x13 pan. Bake the crust for 15 minutes. While the crust is baking beat the cream cheese until fluffy. Gradually beat in the condensed milk until smooth. Add the egg and vanilla. Mix well. Pour the cream cheese mixture over the crust. If you are using walnuts, combine them with the reserved cocoa mixture. Sprinkle over the top of the cream cheese filling.
Bake for 25 minutes until bubbly. Chill, cut and store in the refrigerator.
Yield: about 20 bars.
Prep. Time: 10 minutes.
Baking time: 40 minutes.
When I made these I got rave reviews from my spinning guild. (Yes I really spin wool and silk in real life. LOL)
Barwyn
All are invited to participate and post their favorite cookie recipes.
I am going to be posting links to printable pages for my favorite recipes in a day or so but I wanted to get the ball rolling with the following recipe.
Coco Streusel Cheesecake Bars
1 3/4 c. all purpose Flour
1 1/2 c. Powdered Sugar
1/2 c. Cocoa Powder
2 sticks Butter, cold
1 8 oz. Philly Cream Cheese, softened
1 14 oz. can Sweetened Condensed Milk
1 Egg
2 t. Pure Vanilla Extract
1/2 c. Chopped Walnuts (optional, I used pecans)
Preheat oven to 350. In a large bowl, combine flour, sugar, and cocoa. Cut in the butter until the mixture is crumbly and rather dry. If you don’t mind a little mess, it is easier to do this with your hands. Reserve 2 cups of the mixture for the topping. Press the remaining mixture into the bottom of an ungreased, 9x13 pan. Bake the crust for 15 minutes. While the crust is baking beat the cream cheese until fluffy. Gradually beat in the condensed milk until smooth. Add the egg and vanilla. Mix well. Pour the cream cheese mixture over the crust. If you are using walnuts, combine them with the reserved cocoa mixture. Sprinkle over the top of the cream cheese filling.
Bake for 25 minutes until bubbly. Chill, cut and store in the refrigerator.
Yield: about 20 bars.
Prep. Time: 10 minutes.
Baking time: 40 minutes.
When I made these I got rave reviews from my spinning guild. (Yes I really spin wool and silk in real life. LOL)
Barwyn