Recipes for Shabbat
By Eileen Goltz
Heat oven to 400. Lightly coat six 4-ounce ramekins
with vegetable cooking spray; coat bottom and sides with granulated sugar.
Combine the butter with the semisweet and
unsweetened chocolates in a medium microwave proof
bowl. Microwave on High 1 minute; stir until chocolate melts. Freeze
about 5 minutes, stirring occasionally, until cool.
The unusual combination of sweet potato and chocolate give this bar cookie a full bodied flavor that's hard to resist.
Preheat the oven to 375. Rub the sweet potatoes with the vegetable oil and place on a baking sheet lined with parchment paper. Bake until fork-tender, 1 to 1 1/2 hours. Remove from the oven and let cool, then peel and mash in a large bowl.
Add the brown sugar, cinnamon, nutmeg, salt, vanilla,
eggs, and 2 1/2 cups of the milk to the mashed
potatoes and mix well. Set aside. Lower the oven temperature
to 350. Combine the graham cracker crumbs and pecan
pieces in a food processor and process for about 1 minute, to make a
fine meal. With the motor running, gradually pour the melted butter through
the feed tube and process for 1 minute. Transfer
the crumb mixture to a 13 X 18-inch baking pan
and, using your fingers; firmly press the crumbs evenly
onto the bottom and up the sides of the pan. Pour the sweet potato
mixture into the crust and spread evenly with a
rubber spatula. Put the chocolate morsels and the
remaining 1/2 cup milk in a medium-size saucepan over
medium heat and stir constantly until the chocolate melts and the
mixture is smooth. Spoon the chocolate in three
rows, about 2 inches apart, lengthwise over the
sweet potato mixture. Then, with a knife, make a zigzag
pattern to marbleize the chocolate and the sweet potato mixture. Bake
until the edges are browned and the filling is
set, 20 to 25 minutes. Remove from the oven and
let cool completely. To serve, cut into bars Makes 2 dozen bars
Crust: In a bowl combine the crushed cookies, 1 teaspoon instant coffee and crushed coffee beans. Stir in the melted butter and mix until evenly moistened. Press the mixture over the bottom of 9x9 baking pan and set aside. In a food processor or electric mixing bowl combine 1 tablespoon instant coffee and milk and mix to combine. Add butter and 1 cup confectioners' sugar to the milk mixture and mix until smooth. Gradually add the remaining confectioners' sugar and vanilla and chopped coffee beans. Spread the filling over top of crust in pan. Refrigerate 30 minutes or until slightly firm.
Place chocolate in small bowl. Heat cream in small
saucepan just until simmering. Pour the cream over the chocolate and let sit
for 4 or 5 minutes and then stir until the mixture is smooth. Let cool. Pour
the chocolate mixture over filling in pan. Spread
out smoothly. Place the while chocolate in a
microwave bowl and cook on high for about 45 seconds. Stir. And microwave
for about 30 seconds. Stir until smooth. Transfer to small pastry
bag fitted with medium writing tip, or small
heavy-duty plastic bag. Snip off corner. Pipe parallel lines, 1/2" apart,
across chocolate. Run tip of knife across white strips, alternating with
each pass, to form feathered pattern. Refrigerate until firm, about 30
minutes. Cut into bars. Makes 20 to 24 bars.
Preheat oven to 350. In a medium mixing bowl combine the flour, brown sugar and chopped almonds. Using a fork or 2 knives, cut the shortening into the mixture until the mixture resembles fine crumbs. Set aside 1/2 cup crumb mixture for topping. For crust: Press remaining crumb mixture into the bottom of an ungreased 13x9" baking pan. Bake for 12-15 minutes or until the edges are golden brown. Meanwhile, in another mixing bowl beat the cream cheese, sugar, eggs and almond extract with an electric mixer on low to medium speed until smooth. Spread cream cheese mixture over the hot crust. Return to oven and bake 15 minutes more. Stir preserves until smooth. Spread over cream cheese mixture. In a small mixing bowl combine the reserved crumb mixture, coconut and sliced almonds. Sprinkle evenly over the preserves. Bake about 15 minutes more or until topping is golden brown. Cool in pan on a wire rack. Cover. Chill in the refrigerator for at least 3 hours before cutting into bars. Store the bars, covered, in the refrigerator. Makes 2 1/2 dozen bars.
© Eileen Goltz 2003