Sunday, March 25, 2012

Chocolate Layer Bars

I am continually surprised at how quickly our cookie jars are empty and the the tasty goodies we put under the cake dome disappear.  The Swiss tradition of afternoon coffee is alive and well here! Today's bars had everyone raving, maybe because they were still warm when they went onto the cake plate and the kitchen offered the enticing smell of warm chocolate, but I will say that they are easy and one of my favorites. Make them and freeze them for later use as they hold well.

 2 cups semi-sweet chocolate chips
1 8oz package cream cheese
2/3 cup evaporated milk

3 cups of flour
1 1/2 cups sugar
1 tsp baking powder
1 cup butter
2 eggs
1/2 tsp almond extract

Preheat the oven to 375F
Spray a 9X13 baking pan with Pam

Combine chocolate chips, cream cheese and evaporate milk in a saucepan.
Cook over low heat stirring until the chips are melted.
Combine remaining ingredients in a food processor.
Blend on low speed until the mixture resembles coarse crumbs.
Press half of the mixture into  the baking pan.
Bake the crust for 12-15  minutes
Remove from the oven and spread the chocolate cream over the crust.
Crumble the remaining crumb/crust mixture over the top of the chocolate.
Return to the oven and bake 25-30 minutes until the top crumbs and golden brown.
Cool and cut into small squares

Swiss Woods Bed and Breakfast
Debbie Mosimann

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Friday, March 16, 2012

My favorite kitchen "short cut"
This morning we are busy making scones---all kinds:  lemon, blueberry, apricot, white chocolate and sun dried cherry.
Cutting butter into the scone batter can sometimes be a problem.   The solution I just love is this:  when a recipe calls for butter to be cut into dough, just use a very, very cold stick of butter and your grater.  Work fast and it will make your life easier!
 The William Henry Miller Inn Lynnette Scofield Bed and Breakfast Foodie
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Sunday, March 4, 2012

Fresh Blueberry Cheese Danish

Last week I found this recipe on   I made it as soon as I found the recipe and it was a big hit.  Made it again yesterday and there wasn't a crumb left!
For the Danish:
3/4 cup of 1% cottage cheese
1/3 cup sugar
1/3 cup milk (original recipe called for 1% but I used skim with a bit of 1/2 and 1/2)
1/4 cup canola oil
2 cups all purpose flour
1 teaspoon vanilla extract
2 teaspoons baking powder
1/2 teaspoon salt
For the Filling:
4 ounces cream cheese (called for reduced fat)
1/4 cup sugar
1 egg, separated
1 teaspoon grated lemon peel
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries (we used fresh)
1 Tablespoon water
For the Glaze:
1/2 cup confectioner sugar
2 teaspoons lemon juice
 In a blender or food processor, cover and process cottage cheese until smooth. Add sugar, milk, oil and vanilla and process until it is smooth.
Combine the flour, baking powder and salt and add to cheese mixture.  Process just until the dough forms a ball (it'll be sticky).  Turn onto a floured surface and knead 4 or 5 times.  Place in a bowl, cover and refrigerate for 30 minutes.
In a mixing bowl, beat cream cheese and sugar until smooth.  Add egg yolk,, lemon peel and vanilla and mix well.  Turn dough onto a 17X13 inch piece of parchment.  Roll into a 16X12 inch rectangle.  Transfer with the paper to a baking sheet.
Spread cream cheese mixture lengthwise in a 3 1/2 wide strip down the center.  Sprinkle with the blueberries.
On each long side, cut 1 inch wide strips about 3 3/4 inch into the center.  Fold alternating strips at an angle across the berries.  Pinch ends to seal and tuck under.  Beat the egg white and water and brush over the dough.
(At this point, I covered with plastic wrap and refrigerated overnight).
Bake at 400 degress for 20-22 minutes.  Remove to a wire rack.  Combine glaze ingredients and drizzle over warm pastry.  Refrigerate leftovers (there were none!)
---  The William Henry Miller Inn Lynnette Scofield Bed and Breakfast Foodie

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