Toastmaster TRST18 - Manual (Page 14)

14
CHOCOLATE SWIRLED
CHEESECAKE
36 cream-filled chocolate
sandwich cookies
1 ⁄
2
cup melted butter or margarine
3 pkg (8 ounces) cream cheese, at
room temperature
4 eggs, at room temperature
1 cup sugar
2 tsp vanilla
1 cup sour cream
1 tsp lemon juice
2 TBL flour
1 ⁄
4
cup chocolate syrup
Preheat to 325°
Crush cookies using a food
processor or a rolling pin. Stir
melted butter into the crumbs.
Spoon the crumb mixture on to the
bottom of a 13” x 9” x 2” baking
dish and cover with plastic wrap.
Press crumbs evenly into the pan.
Remove plastic wrap. In a large
mixing bowl, blend the
cream cheese and eggs with an
electric mixer at medium speed.
Mix until smooth. Add sugar,
vanilla, sour cream, lemon juice,
and flour. Mix until well combined.
Pour the mixture into the prepared
pan. Using a knife inserted 1 ⁄
4
inch
into batter, swirl the chocolate
syrup into the cake batter to form
an “S”pattern. Bake 50-60 minutes
or until a knife inserted 1 inch from
the center comes out clean. Turn
temperature control to OFF and
allow the cake to cool in oven for
15 minutes. Refrigerate.
Makes 1 cake
STRAWBERRY APPLE PIE
1 pint strawberries, hulled and
sliced
3 tart cooking apples, peeled and
thinly sliced
1 cup sugar
1 ⁄
4
cup flour
1 ⁄
2
tsp cinnamon
Pastry for a 2-crust pie
Preheat to 425°
In a large mixing bowl, combine
the berries, apples, sugar, flour,
and cinnamon. Place one of the
pie crusts into a metal pie plate.
Spoon the fruit mixture into the
crust, mounding the fruit in the
center, and top with the second
crust. Fold the edges of the top
crust under the bottom crust, seal
and flute the edges. Make several
slits in the top of the pie to vent the
steam. Place the pie plate on a
cookie sheet to catch spills. Bake
45-55 minutes or until golden
brown.
Makes 1 pie