Grand Champion Dairy Bars (‘Cheesecake’ Bars?)

Posted on

This dessert bar (square) was the Grand Champion of all the desserts entered in the “Dairy Category” at our bigger ‘n better local county fair back in 1993– yes, it was the one having the BIG HONKIN’ PURPLE RIBBON on it! (You, know… “HONK! HONK!, look at me!”–THAT kind of prize ribbon!)  It was made and entered by Mary F. from the community where I attended high school.  She is the mother of Scott F., our most local DNR Forester, and the daughter-in-law of the late Hugo F. who was a long-time principal/teacher at the high school I attended.  I liked and appreciated Mr. F.!– he really cared for his students, and his caring continued after each graduated.  If it was after one year, or fifty, he still remembered… and cared!  Miss him.

Back to the recipe:  Once these are baked, cooled  and cut, the ‘resist’ in me is put to the test!  This rather ‘RICH‘ dessert reminds me so much of a peanut/butterscotch cheesecake.  (If ‘necessary’, I think the ‘rich’ness of these could be trimmed down a bit by using lower-fat versions of cream cheese and sour cream.)

Mix together

  • 2/3 cup melted butter
  • 3 cups graham cracker crumbs (18 ‘long planks’, or 2 of the wrapped blocks)
  • 1/2 cup all-purpose flour
  • 1/3 cup sugar

Set aside one cup of the above mixture.  Pat rest in “non-stick sprayed” 9×13-inch glass dish or pan and bake in pre-heated panggangan at 350°  for 7 minutes.

At the end of 7 minutes, sprinkle 6-oz. (about 1 cup) of peanut butter chips* on crust and return to panggangan only long enough for the chips to soften.  (*I used butterscotch chips.  While they didn’t really ‘soften’ all that much………….. oooooh, I like!)

Remove from the oven, again, and set aside while the next ingredients are being prepared.

Beat 8 oz. softened cream cheese until fluffy.

Add to it:

  • 1 can sweetened condensed milk (not evaporated milk)
  • 1 cup sour cream
  • 2 eggs
  • 3 tablespoons flour
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt

Beat the above ingredients until smooth.  Pour this smooth mixture on your set-aside and pre-baked crust/chips.   Top with the ‘RESERVED’ cup of crumb mixture and 1 cup peanuts, chopped (Virginia peanuts, or similar kind). 

Bake this at the same 350° for about 30 minutes.   I remove from panggangan and put into refrigerator to cool for 8-10 hours before cutting.  

Not that it matters, but…usually, by the time I remove them from the fridge, the ‘slab of goodness’ is cold/stiff enough that after cutting around edges to loosen  I can lift all (in one piece) to a cutting board where I can cut them with a very LONG knife and end up with ‘sharp edges’.

Promptly REFRIGERATE any left-overs.

Source Recipe:

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your e-mail address will not be published. Required fields are marked *