Cooking at its best with Johanne McInnis

       

Recipes
The Drumstick Cake

Base :

  • 2 cups graham cracker crumbs
  • 1/2 cup melted margarine
  • 1/2 cup chopped pecans or walnuts
  • 3 tbsp. peanut butter
  • Mix base ingredients and save 1/2 cup crumb mixter for topping.
  • Press into a 9x13 glass pan Filling:

  • 1 - 250 g pkg Philadelphia cream cheese ( soft )
  • 1/2 cup sugar
  • 2 tsp vanilla
  • 1 large tub cool whip ( thawed )
  • 1/2 cup peanut butter
  • 4 eggs
  • 1/2 cup hot fudge chocolate sundae sauce

In a large bowl add cream cheese, sugar, peanut butter, and vanilla, mix together on high speed, add eggs one at a time mixing well. fold in cool whip, pour the mixture over prepared base. drizzle hot fudge sundae sauce over top and work it through with a knife ( like a marble cake )

Sprinkle the saved 1/2 cup base on top and freeze. Take out of freezer about 20 minutes before serving. Put back in freezer

Shirley Roy ( Chedore ) formerly of Campbellton

 

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