Cream Cheese & Crab Wontons
1 Package of Wonton Wrappers
1 large egg (beaten)
1 container of whipped Cream Cheese (Room Temperature)
1 Can of Crab Meat Drained (Lump-Style)
2 Tablespoon of Flour
¼ cup oil for Frying
Sweet Sauce for Dipping
In a large bowl, mix the cream cheese, the flour, and the crab meat until well blended.
• Place one tablespoon of the crab and the cream cheese mixture in the middle of the wonton wrapper.
• Brush the egg around the edges of the wonton.
• Bring top corner over and press down the edges to seal.
• This will make a triangle shape.
• Bring both corners of the wonton to the top and pinch together to make final seal.
• Heat oil in deep frying pan.
• Oil is ready for frying when you place a wonton in it and the outside wrapper starts to bubble.
• Fry wontons until golden brown, 2 minutes.
Serves: 20
Brownies with a Cream Cheese Swirl Topping
For swirl:
3 ounces cream cheese, room temperature
2 tablespoons (1/4 stick) butter, room temperature
1/3 cup powdered sugar
1 large egg
1 tablespoon flour
1 teaspoon vanilla extract
For brownies:
6 ounces sweet, good quality baking chocolate, chopped, or use chocolate pieces
3 tablespoons butter, room temperature
1/2 cup granulated sugar
2 large eggs
1/2 cup flour
1/2 teaspoon baking powder
1/3 teaspoon salt
2 teaspoons vanilla extract
1/4 teaspoon almond extract
1 cup semisweet chocolate chips
1/4 cup chopped walnuts
Preheat oven to 350 degrees F.
For the swirl:
• Lightly butter 8-inch square nonstick baking pan.
• Using electric mixer beat cream cheese and butter in medium bowl until light and fluffy. Gradually add sugar and beat until well blended.
• Beat in egg.
• Mix in flour and vanilla.
• Set mixture aside.
For the brownies:
• Stir baking chocolate and butter in heavy small saucepan over low heat until smooth. Cool slightly.
• Using electric mixer, beat sugar and eggs in large bowl until slightly thickened, about 2 minutes.
• Mix in flour, baking powder and salt.
• Mix in chocolate mixture and extracts.
• Stir in chocolate chips and walnuts.
• Spread half of chocolate batter (about 1 1/4 cups) in greased pan.
• Using a rubber spatula spread the cream cheese mixture over chocolate batter.
• Spoon the remaining chocolate batter over top of cream cheese mixture.
• Using tip of knife, gently swirl through batter, forming a marble design.
• Bake brownies until the tester inserted into center comes out with a few moist crumbs attached, about 30 minutes.
• Cool brownies in pan on rack.
• Cut into squares.
Note: Double this recipe for a 9 x 13 inch pan
Yield: 1 1/2 dozen brownies.
No Bake Cheesecake
Be patient whipping and you will be rewarded!
Crust:
1 3/4 cups graham cracker crumbs
2 1/2 tablespoons sugar
6 tablespoons (3/4 stick) unsalted butter, melted
Filling:
3 cups chilled whipping cream
2 teaspoons unflavored gelatin
1 8-ounce package cream cheese, cut into pieces
1 cup chilled sour cream
6 tablespoons sugar
1 teaspoon vanilla extract
1/2 vanilla bean, split lengthwise
Cranberry topping:
1 tablespoon water
1 teaspoon unflavored gelatin
1 cup ruby Port
1 cup sugar
1 whole star anise*
1 cinnamon stick
2 whole cloves
2 2-inch strips orange peel
2 cups fresh cranberries or frozen, thawed
For crust:
Preheat oven to 350 degrees F.
• Blend graham cracker crumbs and sugar in processor until combined.
• Gradually add butter and process until moist clumps form.
• Press crumbs onto bottom and 1 1/2 inches up sides of 10-inch-diameter springform pan with removable bottom.
• Bake until set, about 12 minutes.
• Transfer to rack; cool completely.
For filling:
• Place 1/2 cup whipping cream in medium bowl; sprinkle gelatin over. Let stand 5 minutes.
• Combine 1 cup whipping cream and cream cheese in heavy medium saucepan.
• Whisk over medium-high heat until mixture is smooth and just beginning to simmer. Remove from heat.
• Add gelatin mixture; whisk to dissolve.
• Strain into large bowl. Let stand 45 minutes to cool.
• Combine remaining 1 1/2 cups whipping cream, sour cream, sugar, and vanilla extract in another large bowl.
• Scrape in seeds from vanilla bean; reserve bean for another use.
• Using electric mixer, beat until mixture thickens and peaks form.
• Fold into cream cheese mixture in 3 additions.
• Transfer filling to prepared crust.
• Cover and chill until set, at least 6 hours and up to 1 day.
For cranberry topping:
• Place 1 tablespoon water in small bowl. Sprinkle gelatin over. Let stand 5 minutes.
• Bring Port, sugar, star anise, cinnamon stick, cloves, and orange peel to boil in heavy large saucepan over high heat, stirring until sugar dissolves.
• Reduce heat to medium and simmer 5 minutes.
• Add cranberries and simmer mixture until cranberries begin to pop, stirring occasionally, about 5 minutes.
• Remove from heat.
• Stir some of hot cranberry liquid into gelatin mixture in small bowl to melt gelatin; stir gelatin mixture into cranberry mixture in saucepan.
• Transfer to medium bowl; refrigerate until cold.
Just before serving:
• Remove pan sides to release tart.
• Cut cheesecake tart into wedges.
• Spoon cranberry mixture over each wedge and serve.
* A brown star-shaped seedpod that can be found at Asian markets and specialty foods stores, as well as in the spice section of some supermarkets.
Makes: 1 dozen servings.
Can be made 1 day ahead of your event. Cover and keep refrigerated.
Hot Crab Dip
1 (8 ounce) package cream cheese, softened
1/2 cup sour cream
2 tablespoons mayonnaise
1 tablespoon lemon juice
1 1/4 teaspoons Worcestershire sauce
1/2 teaspoon dry mustard
1 pinch garlic salt
1 tablespoon milk
1/4 cup cheddar cheese, grated
1/2 lb. crabmeat
paprika
Remove cartilage from crab meat. In a large bowl, mix cream cheese, sour cream, mayonnaise, lemon juice, Worcestershire sauce, mustard, and garlic salt until smooth. Add enough milk to make mixture creamy. Stir in 2 tablespoons of the grated cheese. Fold crab meat into cream cheese mixture.
Pour into greased 1−quart casserole. Top with remaining cheese and dust with paprika. Bake at 325F until mixture is bubbly and browned on top, about 30 minutes. Serve with tortilla chips and/or crackers.