New Years

COUNTDOWN CHEESECAKE
Serves 8
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Ingredients
  1. 1-1/2 cups graham cracker crumbs (about 24 squares)
  2. 3 tablespoons sugar
  3. 1/3 cup butter, melted
FILLING
  1. 2 cartons (8 ounces each) spreadable strawberry cream cheese
  2. 1/2 cup sugar
  3. 1 carton (8 ounces) frozen whipped topping, thawed
  4. 1-1/2 cups sliced fresh strawberries
  5. Red decorating gel
  6. 1 fresh strawberry, halved
Instructions
  1. In a bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom and 1 in up the sides of a greased 9-in. springform pan. Bake at 325° for 10 minutes; cool.
  2. In a bowl, beat the cream cheese and sugar until smooth. Fold in the whipped topping. Gently spread a third of the filling over crust. Arrange strawberries on top. Spoon remaining filling over berries; smooth top. Refrigerate overnight.
  3. With decorating gel, pipe numerals and the minute and hour hands for a clock dial on the cheesecake. Place strawberry halves at the tips of the clock hands. Yield: 8-10 servings.
Holiday Cottage http://www.holidaycottagepage.com/
FORTUNE COOKIES
Serves 10
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Ingredients
  1. 6 tablespoons butter, softened
  2. 1/3 cup sugar
  3. 2 egg whites
  4. 1/2 teaspoon almond extract
  5. 1/2 teaspoon Spice Islands® pure vanilla extract
  6. 2/3 cup all-purpose flour
  7. 1/4 cup semisweet chocolate chips
  8. 2 ounces white candy coating
  9. Red sprinkles, optional
Instructions
  1. Write fortunes on 10 strips of paper (5-in. x 3/4-in.): fold in half. Set aside. Line a baking sheet with parchment paper. Draw two 5-in. circles on the parchment paper. Set aside.
  2. In a large bowl, beat the butter, sugar, egg whites and extracts. Add flour; mix well. Spread 2 tablespoons of batter over each circle. Bake at 400° for 5-6 minutes or until lightly browned.
  3. Working with one cookie at a time, remove carefully from pan using a thin spatula (cover other cookie with clean kitchen towel to keep warm). Place a fortune in the center of cookie; fold cookie in half over fortune strip so that the edges meet. Press edges together for 3 seconds. Place center of cookie over rim of a glass; gently press ends down to bend cookie in half. Let cookie cool on glass for 1 minute, then remove to a wire rack. Repeat with remaining cookie. If cookies become too cool to fold, return to oven to soften for 1 minute. Repeat with remaining batter.
  4. In a microwave, melt chocolate chips; stir until smooth. Drizzle over cookies. Melt candy coating; stir until smooth. Drizzle over cookies. Top with sprinkles if desired. Yield: 10 cookies.
Holiday Cottage http://www.holidaycottagepage.com/