Haier RTC1700SS User Manual page 21

RTC1700SS Manual 10/2/03
CHOCOLATE SWIRLED
CHEESECAKE
36 (cream filled) chocolate sandwich
cookies
1 /2
cup melted butter or margarine
3 packages (8 ounces each) cream
cheese, at room temperature
4 eggs, at room temperature
1 cup sugar
2 teaspoons vanilla
1 cup sour cream
1 teaspoon lemon juice
1 /4
cup chocolate syrup
Crush cookies using a food processor or
a rolling pin. Stir melted butter into the
crumbs. Spoon the crumb mixture into
13" x 9" x 2" baking pan and cover
with plastic wrap. In a large mixing
bowl, using a mixer at medium speed,
blend the cream cheese and eggs. Mix
until smooth. Add sugar, vanilla, sour
cream, lemon juice, and flour. Mix until
well combined. Pour the mixture into
the prepared pan. Pour the chocolate
syrup over the cake in an "S" pattern.
Using a knife inserted
batter, swirl the chocolate into the cake
batter. Place the pan on the OVEN
RACK in the lowest position with rack
facing up. Set the oven to 300˚F. Bake
for 50-60 minutes or until a knife
inserted 1-inch from the center comes
out clean. Turn TEMPERATURE
CONTROL to "•" and allow the cake to
cool in oven for 20 minutes. Refrigerate
at least 4 hours.
Makes 1 cake
4:06 PM Page 22
JUMBO CHOCOLATE AND VANIL-
1 /4
cup butter
3 /4
cup brown sugar
1 /4
cup sugar
1 egg
1 teaspoon vanilla
1
1/3
1 /2
teaspoon baking soda
1 /2
teaspoon salt
3 /4
cup jumbo chocolate chips
1 /4
cup vanilla chips
In a mixing bowl, cream the butter and
the sugars using an electric mixer. Add
the egg and vanilla. Beat well.
Combine the flour, baking soda, and
salt. Add to the bowl mixing well on
low speed. Stir in the chips. Pack a
small ice cream scoop or a
measure with dough. Drop the cookie
dough on the ungreased DRIP/BAKING
PAN. Place the pan on the rack in the
lowest position with rack facing up. Set
the oven to 325˚F. Bake for 18-22
minutes or until the cookies are lightly
1 /4
inch into
browned.
Makes 24 cookies
LA CHIP COOKIES
cup all-purpose flour
1 /4
English
cup
20