Haier RTC1700SS User Manual - Page 21

RTC1700SS Manual 10/2/03 4:06 PM Page 22 English CHOCOLATE SWIRLED CHEESECAKE JUMBO CHOCOLATE AND VANILLA CHIP COOKIES 36 (cream filled) chocolate sandwich cookies 1/2 cup melted butter or margarine 3 packages (8 ounces each) cream cheese, at room temperature 4 eggs, at room temperature 1 cup sugar 2 teaspoons vanilla 1 cup sour cream 1 teaspoon lemon juice 1/4 cup chocolate syrup Crush cookies using a food processor or a rolling pin. Stir melted butter into the crumbs. Spoon the crumb mixture into 13" x 9" x 2" baking pan and cover with plastic wrap. In a large mixing bowl, using a mixer at medium speed, blend the cream cheese and eggs. Mix until smooth. Add sugar, vanilla, sour cream, lemon juice, and flour. Mix until well combined. Pour the mixture into the prepared pan. Pour the chocolate syrup over the cake in an "S" pattern. Using a knife inserted 1/4 inch into batter, swirl the chocolate into the cake batter. Place the pan on the OVEN RACK in the lowest position with rack facing up. Set the oven to 300˚F. Bake for 50-60 minutes or until a knife inserted 1-inch from the center comes out clean. Turn TEMPERATURE CONTROL to "•" and allow the cake to cool in oven for 20 minutes. Refrigerate at least 4 hours. 1/4 cup butter 3/4 cup brown sugar 1/4 cup sugar 1 egg 1 teaspoon vanilla 1 1/3 cup all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 cup jumbo chocolate chips 1/4 cup vanilla chips In a mixing bowl, cream the butter and the sugars using an electric mixer. Add the egg and vanilla. Beat well. Combine the flour, baking soda, and salt. Add to the bowl mixing well on low speed. Stir in the chips. Pack a small ice cream scoop or a 1/4 cup measure with dough. Drop the cookie dough on the ungreased DRIP/BAKING PAN. Place the pan on the rack in the lowest position with rack facing up. Set the oven to 325˚F. Bake for 18-22 minutes or until the cookies are lightly browned. Makes 24 cookies Makes 1 cake 20