These recipes are not associated with Mars, Incorporated or its affiliates.
From: hunt@austin.metrowerks.com (Eric Hunt)
Date: Mon, 20 Mar 1995 22:02:24 GMT
Title: Cheesecake made with Snickers brand candy bars
Categories: Desserts, Cake
Yield: 12 servings
-Dottie Cross TMPJ72B
1 pk (9-oz) chocolate wafer cooki
4 tb Butter, melted
3 pk (8-oz) cream cheese, softene
1 c Sugar
4 Eggs
1 tb Vanilla extract
2 c Heavy cream
1 1/2 lb Snack-size Snickers brand candy bars;
-each cut into sixths
-Yummy Fudge Topping
-(see seperate recipe)
Preheat oven to 325 degrees. In a food processor, grind cookies into
fine crumbs. Add butter and process until well blended. Press into
bottom and about 1 inch up sides of a 9-1/2-or 10-inch springform
pan. In a large bowl, beat together cream cheese and sugar with an
electic mixer on medium speed until smooth, 1 to 2 minutes. Beat in
eggs, one at a time. Beat in vanilla and 1 cup cream; beat 3 to 4
minutes. Fold in 1-1/2 cups cut-up Snickers pieces. Turn into a
crumb-lined pan. Bake 1 hour and 15 to 25 minutes, or until
cheesecake is almost set but center still jiggles slightly. Let cool
to room temperature. Sprinkle remaining candy pieces over top of
cheesecake. Refrigerate at least 4 to 5 hours before serving. Run a
knife around edge of pan to loosen cake and remove springform side of
pan. Just before serving, drizzle Yummy Fudge Topping over cake. Whip
remaining 1 cup of cream until stiff and spoon a dollop over each
slice. Source: 365 Great Chocolate Desserts Cookbook Reformatted by:
CYGNUS, HCPM52C
Title: Snickerdoodles
Categories: Cookies, Desserts
Yield: 54 servings
1 c Margarine or butter
3/4 c Sugar, brown; packed
3/4 c Sugar
2 Eggs
1 3/4 c Flour, all purpose
2 c Oats, old fashioned
2 ts Cinnamon, ground
1 ts Baking soda
1/2 ts Salt; (optional)
1 tb Sugar
Heat oven to 375=F8F. Grease cookie sheet. In large bowl, beat together
butter, brown sugar and 3/4 cup granulated sugar until light and
fluffy. Add eggs; mix well. In medium bowl, combine flour, oats, 1 ts
cinnamon, soda and salt. Add to sugar mixture; mix well. Drop by
rounded teaspoonfuls onto prepared cookie sheet. In small bowl,
combine remaining 1 Tb sugar and 1 ts cinnamon; sprinkle lightly over
each cookie. Bake 8-10 minutes. Cool 1 minute on cookie sheet; remove
to wire cooling rack.
Title: EGGNOG SNICKERDOODLES
Categories: Desserts, Cookies, Holidays
Yield: 48 servings
1 x -Terri Sawchuk PKHJ43B
1 x -MAIN INGREDIENTS:
2 3/4 c All-purpose flour
2 t Cream of tartar
1 1/2 c Sugar
1 t Baking soda
1 c Butter-softened
1/4 t Salt
2 ea Eggs
1/2 t Brandy extract
1/2 t Rum extract
1 x -SUGAR MIXTURE
1/4 c Sugar or colored sugar
1 t Nutmeg
Preheat oven:400 In 3-qt. mixer bowl combine all cookie ingredients.
beat at low speed, scrapingsides of bowl often, until well mixed (2
to 4 min.). In small bowl combine sugar mixture; stir to blend. Shape
rounded teaspoonful of dough into 1"balls; roll in sugar mixture.
place 2" apart onto ungreased cookie sheets. Bake near center of 400
oven for 8 to 10 min. or until edges are lightly browned. Reformatted
by: CYGNUS, HCPM52C
Title: Cake made with Snickers brand candy bars frosting
Categories: Desserts, Cake, Candies
Yield: 1 cakeings
10 oz Semi-sweet chocolate, finely
-chopped
1 1/4 c Butter, softened
1 1/2 c Sugar
8 Eggs, separated
2 ts Vanilla extract
6 oz Roasted unsalted peanuts,
-chopped
1 c Cake flour
Pinch cream of tartar
5 Egg yolks
--------------------------FROSTING-------------------------------
1 1/2 c Plus 1.5 tb sugar
1 1/2 c Water
10 oz Semisweet chocolate, chopped
2 1/4 c Butter, softened
10 x 1-oz Snickers brand candy bars, chopped
Preheat oven to 350F. Grease three 8" round cake pans. Line bottoms
with wax paper.
Melt chocolate in top of double boiler over simmering water; stir
until smooth. Cool.
Cream butter until light and fluffy. Gradually add 1 1/4 cups sugar,
beating until smooth. Beat in egg yolks 1 at a time. Mix in
vanilla. Stir in chocolate, then peanuts. Sift flour over batter and
fold in.
Beat egg whites with cream of tartar to soft peaks. Gradually add
remaining 1/4 cup sugar and beat until stiff but not dry. Fold 1/2 of
whites into batter, then fold in remaining whites. Divide batter
among prepared pans. Bake until tester inserted in center comes out
clean, 25 to 30 minutes. Cool 10 minutes, turn out onto racks and
peel off paper. Cool to room temperature.
Beat yolks in bowl until pale yellow and ribbons form when beaters are
lifted, 5 minutes.
Stir sugar and water in heavy saucepan over low heat until sugar
dissolves.
Increase heat and boil without stirring until candy thermometer
registers 234 to 240F (soft ball stage).
Beat hot syrup into egg yolks in slow steady stream. Continue beating
until thick and cool, 10 minutes.
Melt chocolate in top of double boiler over simmering water; stir
until smooth. Remove from over water and let stand until cool but
still liquid.
Gradually beat butter into yolk mixture 1 tablespoon at a time. Add
chocolate and stir to combine. Transfer 2 cups buttercream to small
bowl, stir in Snickers bars.
Place one cake layer on platter top side down. Spread half of
Snickers buttercream over. Top with second cake layer. Spread
remaining buttercream over. Top with third cake layer. Spoon 1 cup
plain buttercream into pastry bag fitted with medium star tip. Frost
top and sides of cake with remaining buttercream. Serve at room
temperature.
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