TRICK OR TREAT DIP
Now here's a recipe, I would NOT have thought of as British but I found it on the Great British Kitchen website with the suggestion "Why not serve this at a Halloween party?" So I'm posting it as British for the 2005 Zaar World Tour. Sounds like a great recipe for Halloween, one of the major festivals of the Old Religion in England and Europe, or for a scrumptious anytime. The inclusion of Tandoori spice mix - which I'll certainly be leaving out when I try this recipe - of course reflects the impact of the influences of Indian cuisine on the English culinary scene. If you are serving this to children, you'll probably want to omit or cut back on the spices. Steak and Kidney Pudding, Quails' Eggs or Roasted Pheasant this recipe is NOT, but it's a modern Indian-influence British recipe in celebration of a pagan festival, though many who make and eat this won't know that! And it provides universal measurements for the oven temperatures. A great global village recipe! The cooling time has not been included in the preparation and cooking times below. This recipe could easily be fully prepared ahead, except for the final 10-15 minutes of cooking, which could be done just before the potato skins are to be served.
Provided by bluemoon downunder
Categories Lunch/Snacks
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Wash and dry the potatoes, prick the skin and bake at 200°C/400°F/Gas 6 for 1 hour, or until the poatoes are soft when pinched. Remove the potatoes from the oven and cool until they are cool enough to handle.
- Cut the potatoes into quarters and scoop out as much flesh as possible. Set the flesh aside for use in another dish. Place the potato skins on a baking sheet and brush them with melted butter, and bake at 200°C/400°F/Gas 6 for 10-15 minutes, turning them over once, or until the skins are crisp.
- Meanwhile, mix the spice to a paste with the yogurt and sauce; then blend them together with the milk and the soft cheese. Sprinkle the dip with paprika and serve it with the potato skins.
Nutrition Facts : Calories 153.5, Fat 8.5, SaturatedFat 5.3, Cholesterol 22.5, Sodium 221.2, Carbohydrate 14, Fiber 1.5, Sugar 0.9, Protein 5.9
TRICK-OR-TREAT CHEESECAKE
Celebrate the Season - Fall Baking Recipe Magazine Contest 2010 shared by Diane Neibling from Overland Park, KS
Provided by Betty Crocker Kitchens
Categories Dessert
Time 8h10m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 300°F. Spray 9-inch springform pan with cooking spray. To minimize cracking, place shallow pan half full of hot water on lower oven rack.
- In medium bowl, mix cookie crumbs, sugar and butter. Press on bottom of pan. In large bowl, beat cream cheese and sweetened condensed milk with electric mixer until smooth. Beat in eggs, one at a time, just until blended. Stir in vanilla and candy. Pour over crust.
- Bake 40 to 50 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Run small metal spatula around edge of pan to loosen cheesecake. Turn oven off; open door at least 4 inches. Let cheesecake remain in oven 30 minutes. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight.
- Just before serving, run small metal spatula around edge of pan; carefully remove side of pan. Cover and refrigerate any remaining cheesecake.
Nutrition Facts : Calories 550, Carbohydrate 57 g, Cholesterol 120 mg, Fat 5, Fiber 1 g, Protein 9 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 47 g, TransFat 1 g
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