Editors Note: Greetings from this new feature to your Community News Brief. Every Tuesday will be recipes featured from10 years worth of Learning IS Forever cooking classes and more.
Some of these recipes can be described as spectacular...Enjoy!
Food from L.I.F.E.
Cheddar Cheese Mini-Muffins
18 mini biscuits
4 oz. (1 cup) shredded sharp cheddar
1/2 cup (1 stick) butter, melted
1/2 cup sour cream
1 cup flour
1 1/2 tsp baking powder
1/2 tsp salt ** Preheat oven to 425 degrees Mix cheese, sour cream & melted butter.
Separately mix together flour, baking powder & salt ** Combine the two mixes.
Spoon into mini-muffin pan cups.
Bake 10 minutes until golden brown.
** If using salted butter eliminate the salt The dough will be crumbly. It may be easier to use bare hands to loosely make one-inch balls of dough and drop them into the muffin cups.
I have a 'fan base' of friends who love these.
- Harold Schmalfeld
SETTING IT STRAIGHT
Editors note: The Blue Cheese Cake recipe that ran in the December 9 issue ran incorrectly. The correct recipe is below. We regret the error.
Blue Cheese Cake
20 Servings
1 cup crushed cheese crackers
16 oz. cream cheese, softened
8 oz. blue cheese, crumbled
3 eggs
1/4 cup flour
1/4 tsp salt
1/4 cup medium picante sauce
1 cup sour cream
1/4 - 1/2 cup chopped green onion
1/2 cup chopped walnuts Preheat oven to 325 degrees. Butter an 8 inch springform pan; sprinkle cracker crumbs on bottom and sides. Blend cheeses, eggs, flour, salt, picante sauce and sour cream. Fold in onions. Pour mixture into pan and sprinkle with the walnuts. Bake one hour.
Cool.
Chill overnight.
Serve with cackers.
