Cheesy
Wontons with Sweet and Sour Dip
Makes 12 servings with
2 tablespoons dipping sauce per serving
Prep time: 30 minutes
Cook time: 16 - 18 minutes
Special occasions call for
exceptional food. This holiday season, show family and
friends you care by making these mouth-watering hors d'oeurvres.
And don't be surprised when they beg for the recipe.
12 ounces
(3 to 4 cups) Jalapeño Jack cheese, cut into 3/4"
cubes
24 square wonton wrappers
3-4 cups vegetable oil
1 package (8 ounces) cream cheese, softened
1/3 cup bottled sweet-sour sauce
Place
1 cube of cheese in middle of wonton wrapper. Fold in
half to form a triangle, sealing edges with water. Fold
remaining 2 edges together and seal. Repeat with remaining
cheese and wrappers.
Heat
oil in deep skillet to 375°F.
Fry wontons 6 to 8 at a time until golden brown, about
4 minutes. Drain on paper towel.
For
dip, combine cream cheese and sweet-sour sauce in small
bowl until smooth. Serve wontons with sauce for dipping.
 For
more delicious cheese recipes, ideas and information,
check out the American Dairy Association Web Site http://www.ilovecheese.com.
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Berry-Mint
Fondue
Makes 8 servings
Prep time: 10 minutes
Cook time: 5 minutes
Celebrate
New Year's Eve in style. Pull out the fondue pot and fill
it with this divine delicacy. Guests will be wowed as
they dip pieces of domestic Brie, Edam, Havarti, ladyfingers
or ginger cookies into this fabulous fondue.
2
packages (12 ounces each) frozen mixed berries or 1 package
each strawberries and raspberries, thawed
1/4 cup granulated sugar
1-2 tablespoons chopped fresh mint
For
dipping:
Bite-size pieces of domestic Brie, Edam, Havarti and Port
du Salut, ladyfingers and ginger cookies
Puree
berries in a food processor until smooth. Pour the puree
into a strainer over a medium-size saucepan. Rub the puree
through the strainer, discarding seeds. Add sugar to puree
and heat until sugar is dissolved. Stir in mint.
Transfer
fondue to an enamel or ceramic fondue pot and keep warm
over a fondue burner. This fondue may be cooled and served
at room temperature or chilled. Serve with bite-size pieces
of Brie, Edam, Havarti, Port du Salut, ladyfingers and
ginger cookies.
For
more delicious cheese recipes, ideas and information,
check out the American Dairy Association Web Site http://www.ilovecheese.com.
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Golden
Walnut Caramel Squares
Makes 16 servings
 Golden
Walnut Caramel Squares Named the Ultimate California Dessert
The
California Milk Advisory Board recently selected this
recipe as the grand-prize winner in its Ultimate California
Dessert recipe contest featuring butter. Christine Riccitelli,
submitted this ultra-rich dessert that features a nut-studded
caramel toping on a shortbread crust. Another runner-up
in the contest was Carol Enmark, with a California Creamy
Boysenberry Torte.
Crust:
1 cup flour
1/2 cup butter
3 tablespoons sugar
1/3 cup chocolate chips
Filling:
1 1/3 cups sugar
1/3 cup light corn syrup
1 cup butter
1 cup whipping cream
2 1/2 cup chopped walnuts
1 ounce unsweetened chocolate, melted
Preheat
oven to 350 degrees. To prepare crust, combine flour,
1/2 cup butter and 3 tablespoons sugar in a medium bowl.
Mix with a fork until well blended. Press into a lightly
greased 9-inch square pan. Prick with a fork and bake
until lightly browned, about 15 to 20 minutes. Remove
from oven and sprinkle with chips; let stand 2 minutes,
then spread chocolate over crust.
To
prepare filling, place 1 1/3 cups sugar in a heavy saucepan;
cook and stir over low heat until melted and caramel colored,
about 20 minutes. Stir in corn syrup, I cup butter and
cram. Cook over medium heat until mixture reaches 240
degrees on a candy thermometer. Remove from heat and stir
in walnut. Immediately pour over crust, smoothing to make
an even layer. Drizzle with melted chocolate and refrigerate
until firm. Cut into small squares to serve.
Recipe
courtesy of the
California Milk Advisory Board.
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 California
Creamy Boysenberry Torte
Makes 10 to 12 servings
1/2 cup butter, softened
1 cup granulated sugar, divided
1 3/4cups flour, divided
2 cups finely chopped or ground roasted unsalted almonds,
divided
1 8 ounce package cream cheese, softened
2/3 cup boysenberry or apricot jam
2 eggs
1/2 teaspoon almond extract
2 tablespoons butter, melted
12 whole almonds
Powdered sugar (optional)
Preheat
oven to 350 degrees. Generously butter 2 inches up the
sides of a 9 inch springform pan. Coat buttered slices
with 1 tablespoon ground almonds. In a medium bowl or
food processor, cream 1/2 cup butter with 1/2 cup of the
sugar until light and fluffy. Add 1 cup of the flour and
1 1/2 cups of the chopped almonds and mix thoroughly.
Pat mixture evenly over bottom of prepared pan. Spread
cream cheese over nut crust to within 1/2 inch from edge.
Spread jam over cream cheese.
In
a large bowl of an electric mixer on medium-high speed,
beat eggs, remaining 1/2 cup sugar and almond extract
until very thick and pale lemon in color, 4 to 5 minutes.
Mixture should triple in volume and form a ribbon that
holds shape for a few seconds when beaters are lifted.
Sprinkle remaining 3/4 cup flour and remaining 1/2 cup
almonds one third at a time over batter while gently folding
with a rubber spatula just until flour is incorporated.
Stir
about 1 cup of the batter into the melted butter. Gently
fold butter mixture into batter just until blended. Pour
over jam layer and spread to edge of pan. Arrange whole
almonds decoratively on top. Bake for 55 to 60 minutes
or until golden brown and a pick inserted 1/2 inch deep
near the center comes out clean. Cool completely. Remover
springform. Dust top with powdered sugar, if desired.
Note:
To roast almonds, place whole raw almonds on a dry
baking pan. Bake at 350 degrees for 10 to 12 minutes,
stirring once or twice. Cool and chop with a knife, or
pulse in a food processor until finely chopped.
Recipe courtesy of the
California Milk Advisory Board.
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