Quirkblog

This is a two parter, a chocolate filling and a nice crumbly crust:

Chocolate Filling:
• 1 Cup (6oz package) semi-sweet chocolate pieces
• 1 (3oz) package cream cheese
• 1/3 cup evaporated milk
• 1/2 cup walnuts
• 2 TBL sesame seed
• 1/4 tsp almond extract

Crumb Crust
• 1 1/2 cups Pillsbury’s Best All Purpose Flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 3/4 cups sugar
• 1/2 cup butter, softened
• 1 egg
• 1/4 tsp almond extract

Pre-heat oven to 375 degrees.

In saucepan combine chocolate pieces, cream cheese and milk. Melt over low heat, stirring constantly. Remove from heat. Stir in remaining ingredients. Blend well. Set aside. In large mixer bowl, combine all crust ingredients. Blend well with mixer until particles are fine.

Press half of crumb crust mixture in greased 11 x 7 inch pan. Spread with filling. Sprinkle rest of crumbs over filling.

Bake at 375 degrees for 20 to 25 minutes. Cool. Yield: 24 bars.

Marginal notes:
Omit nuts, sesame seed, and almond extract in filling, substitute 1/2 tsp vanilla.
Omit almond extract in crumb crust, substitute 1/4 tsp vanilla
A double recipe fits perfectly in a 9 x 13 inch pan; at least double the crust if you are using a 11 x 7 inch pan.

A really simple recipe for really tasty rum balls. Momma Webster is the mom of one of my Wife’s dojo buddies.

1 box finely crushed vanilla wafers
2 cups chopped nuts (optional – we substituted about 1 cup of crushed graham crackers)
1/3 cup cocoa powder
1 lb 10x milled confectioners sugar
1/2 cup rum
1/4 cup light corn syrup
1 stick margarine or butter

Mix vanilla wafer crumbs, chopped nuts (or graham crackers), cocoa powder and 10x sugar.
Mix rum and corn syrup.
Melt butter and pour into dry ingredients along with rum and corn syrup.
Mix to uniform consistency and roll into balls of desired size. Roll in regular sugar to coat.