Chocolate Chip Cheesecake Preparation: 30 minutes Cooking: 1 hour Serves: 12 guests 1½ cups finely crushed cream-filled chocolate sandwich cookies (about 18 cookies) 3 tablespoons margarine or butter, melted 3 (8-ounce) packages cream cheese, softened 14 ounces sweetened condensed milk 3 eggs 2 teaspoons vanilla 1 cup mini chocolate chips 1 teaspoon flour
Preheat oven to 300 degrees. Combine cookie crumbs and margarine; press firmly into bottom of a 9-inch springform pan. In large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla, mix well. In a small bowl, toss ½ cup chips with flour to coat, stir into cheese mixture. Pour into prepared pan. Sprinkle remaining ½ cup chips evenly over top. Bake for about 1 hour. Cool to room temperature. Chill thoroughly and garnish as desired. Refrigerate leftovers.
Jackie’s Rice Krispies Treats Preparation: 10 minutes Cooking: 20 minutes Makes: 24 squares ½ cup butter 10 cups miniature marshmallows 11 cups Rice Krispies (or one 13-ounce box)
Melt butter in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add Rice Krispies cereal. Stir until well coated. Using a buttered spatula or waxed paper, press mixture evenly into buttered 13-by-9by-2-inch baking dish. Cut into 2-by-2-inch squares when cool.
Jackie Hawkins was the dessert chef at the Athenaeum until her retirement in 1991. She made the Athenaeum Tea legendary, with her delightful yet simple recipies. She retired in 1991 because she developed carpal tunnel syndrome in both wrists. Her spirit and smile made the Athenaeum kitchen a very happy place to work.
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